Musaka, Pad Thai, and Cake – oh my. Those are just a few of the delectables off the Vegan Cantina menu on the Galerie Gourmet website. Galerie Gourmet will also soon return to being a dine-in restaurant. The owners, Chefs Amarylis Guindin, and Gabriela Velazco, are actively seeking an alternative location that will more aptly accommodate people with disabilities. Although the catering is strictly vegetarian, they still get plenty of requests from unsuspecting meat-eating groups. They were preparing for an event this weekend to feed close to 3,000 people every day for three days. "Impossible!" I said. "We recruit temporary help for things like that." Oh …. Still, the two chefs have an obvious boundless passion and energy for healing the planet with food.

Chef Amarylis says that the health and plant food scene was quite popular in her home town of San Juan, Puerto Rico. The real turning point was a three week raw detox at the Ann Wigmore Natural Health Institute three years ago. Since then Amarylis has founded Miami Chef Services and has volunteered for preparing raw food for the masses at the Raw Food Festival in Sedona, AZ alongside Chef Cosmo (famed chef during the 2008 Summer Olympics).

Chef Gabriela brings a quiet humility and her Uruguayan roots to the heartiness of the epicurean offerings. One of her specialty dishes is the flavorful mushroom meatloaf with gravy. Gaby continues to make sumptuous contributions to the vegan cuisine. She regularly transforms any traditional fare to a healthy plant-based version, including mouth-watering desserts that are dairy and gluten free.

I tasted some of this week’s cantina creations: Veggies over Polenta, Eggplant Parmisian, and Cream of Squash Soup; as well as some raw vegan desserts: Lemon Cashew Pie and Dark Chocolate Truffles. Although cantina delivery doesn’t include my area, the food is so delicious; I plan to pick up now and then. As for the restaurant, I just had one more question: "How much longer?!" With a laugh and a sigh: "God willing, we will be somewhere permanently before the end of March."

Galorie Gourmet
http://GalorieGourmet.shutterfly.com
Tel. 305-640-8383

Vegetarian Restaurant by Hakin

review by Linda Bower

Hakin Hill, owner of Vegetarian Restaurant by Hakin, does not just practice tolerance for all peoples, he embraces and welcomes everyone as part of his family. His intention to change the world to be more compassionate and physically healthier requires seven days of service in and through the confines of this vegan restaurant, which more closely resembles a meeting place or home for people of all ages and all colors. Saturday evenings are reserved for events or films to raise consciousness in the community and to share friendships and healthy vegan food. And yet it seems that the 70 or so hours of "work" that he puts in each week is actually the source of his peace and tranquility. He’s the first to say "it’s not really work … I mean, yes, sometimes it’s tiring, but I am so blessed, truly blessed." Personally, Hakin is a role model for me. Whenever I stop in for the Entrée special or a soup and spinach patty, I enjoy witnessing his attentiveness to detail and his uncanny ability to take his time, speaking sincerely with the patrons, making sure that the meals are enjoyed by all. In this time of economic crisis, Hakin goes out of his way to serve those most in need, either by feeding them, by educating them, or by putting them to work in the restaurant.

Lifefood Gourmet
1248 SW 22 Street
Miami, Fl 33145

For General Inquiries:(305) 856-6767
contact@lifefoodgourmet.com

by Noel Cleland

I don’t know how they do it. In today’s world it seems impossible to offer the menu options these folks are preparing - without cooking anything!! When most of us think of raw food, a wide array of salads come to mind. Obviously that fits the bill, but John Schott and company don’t stop there. This is a restaurant that only uses fresh, uncooked, organic, vegetarian ingredients in order to maximize the nutritional benefit of the food. Their menu offers choices that are alkaline-forming without dairy, wheat or other hard-to-digest foods.

Lifefood, simply stated, is food that has its life force intact. It is presently the greatest and most efficient food source on the planet- one, which offers an optimal array of nutrient rich and the most usable, property dense nourishment available for human consumption. It is one of the body’s key sources for ongoing and proper cellular rejuvenation. In other words, it makes for a key aspect of what can be described as the ultimate healing diet. However, this is not to be considered a diet in the conventional and modern sense of the word, as Lifefood is to be embraced more so as a lifestyle change that empowers us to make more common sense and better choices. Furthermore, by opening up a perspective to such awareness, it lends itself and leads us to uphold a system that will enable us to create a more sustainable future for our planet.

Therefore, it is food that has a limitless supply of enzymes, vitamins, minerals, antioxidants and other life giving nutrients- food that allows us to maintain an adequate acid/ alkaline environment and balance within our bodies. In Lifefood, there are no starches or runaway sugars present such as corn, rice, beans, carrots, beets, dates, banana, pineapple, and cashews, which are acid forming and carry an excess amount of indigestible proteins.

There are soups, nachos and hummus to get you started. There are smoothies and shakes and tonics to quench your thirst. But the real treat are the entrees - from lasagna to burritos to crepes to burgers to pizza. Sounds like standard resaurant items until you realize that these are all uncooked in order to maximize the health and nutritional benefits of the food. Just writing about it makes me feel healthier - and hungrier!

Strictly vegan restaurant Garden of Eatin’ located about a block east of Miami Edison High School is bordered by a fair amount of poverty, yet for those who live in this neighborhood and anyone who travels from beyond, Immanuel Tafari’s restaurant is a welcome refuge from the usual necessity of inquiries about ingredients. Immanuel has been vegan for 15 years, since the age of 20 when he became part of a sect of Rastafari known as the Nyahbinghi sect. They follow a very orthodox ahimsa (non-violence) lifestyle and live by firm moral values and standards, including no alcohol. An intentional keen awareness about themselves and the world is rooted into their lifestyle. Therefore, they welcome everyone with “greetings” or “blessings” because they feel the word “hello” which sounds excessively like “hell” and “low” is not a kindly-sounding expression. Immanuel grew up in New York. He described how his current lifestyle was partially influenced by the experience of watching elders in his family become ill from preventable diseases such as heart disease, stroke, diabetes, or cancer. He recalled that they were always advised by physicians to cut back or eliminate animal products and to increase their consumption of plant foods. When he would bring a tray of vegetarian food to one of his dying relatives, they would beseech him to sneak them some meat. He said he always wondered why they didn’t eat right from the beginning so that they could avoid these illnesses.

Many chickens live freely around the property of the restaurant that has only been open for 6-7 months and Immanuel says that he often feeds them early in the morning after they descend from a night of sleep and protection in the surrounding trees. Unfortunately, he also mentioned that the stray dogs and cats nearby occasionally prey on the baby chicks. Once inside, a television screen is often used to play political or Rastafari documentaries. Immanuel said that he recently saw the movie Fast Food Nation and that he would eventually like to buy copies to give to others. I mentioned other documentaries of which he was unfamiliar but interested to bring in to further educate patrons.

Garden of Eatin’ opens bright and early at 7 am with a vegan breakfast that includes blueberry waffles, polenta porridge, roasted potatoes, and bagels with vegan butter or cream cheese. In addition to the standard fare of live juicing, veggie burgers, veggie kabobs, veggie tacos and veggie pizza, a daily special platter is also available ($5/lunch, $7/dinner). The platter includes soup, rice or grain, three stews, salad and plantains. Vegan desserts include carrot cake, raspberry ginger cake, blackberry cinnamon cake, and sweet potato pie and the cakes are often topped with soy ice cream. Water infusions of lemonade, sorrel, ginger, mauby, sea moss, or jasmine peppermint are also available. The day I visited the service and the food were outstanding. The soup was red bean with vegetables and the platter was rice with black beans and stewed vegetables, vegan "fish" patties, salad, and plantains. I had the spicy ginger lemon infusion and for dessert the raspberry ginger cake topped with a cookies and cream ice cream. Everything tasted fresh and delicious.

"The Organic Buying Club of South Florida currently contributes to the health of families throughout the South Florida area by making available to them fresh, superior quality, and certified organic produce at reasonable prices." That’s the quote right off of the flyer that Jayne Rosenbaum uses to promote the business that she began three and a half years ago. There’s more: "Mrs. Rosenbaum, a devoted wife and mother of two active children, was frustrated with the high prices and inconsistent quality of organic produce available in South Florida." Sound familiar? Haven’t we all experienced high prices and inconsistent quality when trying to find fresh, organic produce?

In my opinion, Ms. Rosenbaum is filling a niche and the bellies of happy families everywhere utilizing the convenience and the quality these coops offer. I should know. I joined a group two weeks ago because I thought it would be fun and perfect for the holiday season. Since then I have had the pleasure of experiencing a delightful assortment of the "25 to 35 lbs. of exquisitely fresh, certified organic fruits and vegetables" that, thus far, two shipments have afforded me. Fortunately, I was able to find a coop just two miles from my home which Dr. Maria Rodriguez of Hands of Life Chiropractic started. The system offers a unique pre-paid bi-weekly mixed variety share with an emphasis on leafy greens. All of the produce is certified through QAI the largest international certifier in the world. Jayne, and her husband Howard, also "take a strong stand towards global responsibility and are very selective in purchasing only items that come from sustainable farms that are socially responsible."

The coop consists of one host and fourteen additional members. There is a one-time registration fee of $20 which includes a canvas bag to use for pickups. Each approximately 30 lb. share is delivered every two weeks and costs $43, cash only in the exact amount. The host is compensated with a free share and a $30 discount can be offered for "helpers". My first shipment contained: oranges, bananas, plums, grapes, carrots, collard greens, leafy green lettuce, tomatoes, cauliflower, green peppers, mushrooms, and leeks. Last week the share included: apples, bananas, plums, kale, baby herb salad, carrots, eggplant, yellow squash, mini sweet peppers, and purple onions. For an added fee, additional items are also available such as: raisins, dates, coconut, walnuts, sprouts, coffee, olive oil, bread, green drinks, salt, cocoa powder, soaps and beauty creams. Although they also offer some meats and cheeses, a host is more than welcome to maintain a strictly-vegan group.

For more information, they have two websites:
organicbuyingclubsofla.com or jayroseorganics.com or you can call (305)868-2136.

This edition’s dining section features a centrally located vegan "hideaway" that’s been around for nearly 15 years. The Beehive’s Juice Bar, home to many in the Miami vegan community, is owned and operated by friendly Brazilian Carlos Schichi. It is tucked away in the back of the separately owned Beehive Natural Food Market. Carlos is an extremely warm and generous chef who delights in giving away samples of his new creations every day. His progression towards veganism began in 1983 but his skills as a gourmet chef date back even further, primarily in Italian and French cuisine throughout popular European countries. When I asked Carlos what prompted him to become vegan, he said it was a growing experience rather than one specific incident. He is extremely bright and philosophical and viewed the elimination of "blood" in the meals as a natural progression. He articulated what he considered to be the many benefits I’m sure many of you will relate to: higher energy level, more creativity and better clarity. He specifically noted man’s continual disruption of the ecological balance and cited India’s rat overpopulation dilemma which grew out of massive snake killings by fearful field workers. Now, he says, they are frantically importing snakes to try to eradicate the problem. He talked about how "human arrogance" often leads to shifts that are ignored even when dramatic changes, such as global warming, are taking place. Being the animal rights activist that I am, I was compelled to ask him how tuna on his menu fits in. I’m glad I asked. He said that when he took over the business, it was already being offered. Compromise is often a factor for staying in business. But besides that, he said, many of his customers bring a friend who might not be willing to try foods that are unfamiliar. It grants an opportunity to bring someone new in, who then partakes in the sampling ritual and … well, you know … "Hey, that tastes pretty good … what is it again?"

The Beehive will accommodate any vegan appetite. Smoothies abound with many choice nutritional additions. My favorite is the "Rain Forest", an unlikely combination of carrot juice, lime juice, avocado, banana and ginger. His daily specials are his unique creations and include lasagna, spinach cakes, and a Mexican three layer "tres amigos". A homemade platter of rice and beans with soup or salad for under $5 is a great deal. Although his specials are cooked meals, he also prepares customized raw food dressings for salad and offers various flavored dehydrated crackers. Saturdays feature a raw fruit pie. Over the years, many of the regulars have been trying to convince Carlos to open up a larger up-scale restaurant. I asked him if he was still open to ideas from investors. He said "always". In a society where vegan restaurants typically come and go, I asked Carlos how he has managed to stick around for so long. He said he sees the business as a great survivor based on above-average quality and service. I couldn’t agree more.

Beehive’s Juice Bar
5750 SW 40^th Street
(corner of Bird Road and Red Road)
Miami, FL 33155

Tel. (305) 663-1300
Hours of operation:
Mon-Sat. 10am – 7pm
Catering also available