WARWICK SMITH

THE RESULTS: People who stick to vegan foods tend to lose more weight than people who eat animal-based foods.

'Tis the season when people really pack on the pounds. So it's a good thing that researchers at the University of South Carolina (USC) have just announced the most effective way to lose weight.

After comparing five common diets, the researchers concluded that people who stick to vegan foods tend to lose more weight than people who eat animal-based foods.

This isn't a holiday surprise to me - I've lost about 30 excess pounds (14 kg) since I started eating healthy (and tasty) vegan foods - but it certainly makes me merry. It's always helpful when scientific research reaffirms the benefits of a plant-based diet.

The researchers placed overweight volunteer dieters into five groups - omnivores, semi-vegetarians, pesco-vegetarians, vegetarians and vegans.

Those in the omnivorous group were permitted to eat whatever they wanted. Those in the semi-vegetarian group were instructed to eat some meat, and those in the pesco-vegetarian group were allowed to eat fish but no other meat. The vegetarian group was instructed to refrain from eating meat but could eat eggs and dairy products, and the vegan group was told to eat only plant-based foods.

None of the groups was asked to count calories, and everyone was given access to support groups, educational information and recipes.

By the end of the six-month study, the people in the vegan group had lost an average of 16.5 pounds each, more than those in any other group. This is probably because vegan foods tend to be low in calories and saturated fat.

In fact, the folks in the vegan group reportedly did reduce their fat and saturated-fat intake more than the people in the pesco-vegetarian, semi-vegetarian and omnivore groups did. Research shows that vegans generally have lower body mass indexes (BMIs) than both vegetarians and meat-eaters and that the average vegan is 18 per cent leaner than his or her meat-eating counterpart.

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Worried about holiday weight gain? Go vegan

A 75-year-old woman crashed her car into the Red Curry Vegan Kitchen in downtown Flagstaff late last week.

The crash happened around 5:40 p.m. Friday at 10 N. San Francisco St. According to Flagstaff police reports, the driver told officers she was heading northbound on North San Francisco Street near East Route 66 when she saw an open parking spot on the right side of the road in front of the vegan restaurant.

She backed up and started to pull forward into the space in an effort to parallel park. But as she inched forward, she accidentally hit the gas instead of the break.

The car rocketed forward, slamming into the building before coming to rest completely inside the Red Curry Vegan Kitchen.

No one was injured in the crash even though there were people nearby when the car went through the building.

Officers determined the driver was not impaired at the time of the crash. She was cited for speed greater than reasonable and prudent to avoid a collision.

The Flagstaff Fire Department was able to remove the car from the building. A restoration company was also called to board up the gaping hole in the front wall of the restaurant until it could be repaired.

The reporter can be reached at mmcmanimon@azdailysun.com or 556-2261.

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Car crashes into Red Curry restaurant

These Spicy Cashews and Pecans are going to be devoured quickly, so you may need to make a double batch.

Crispy, savory, salty sweet, plus the heat...and the curry! Irresistible. You have to trust me.

Perfect with champagne or holiday cocktails, these delicious nuts make a great homemade gift from your kitchen, too.

I have made this recipe many times with only cashews. This year, my favorite combination is half pecans, half cashews. You might try almonds or walnuts, too. Just remember to use raw nuts, rather than roasted, to prevent over-toasting.

These spicy nuts are totally addictive! Enjoy, and Happy Holidays!

SPICY CASHEWS AND PECANS Inspired byThe Food You Crave, by Ellie Krieger

1 cup raw pecans 1 cup raw cashews 1 tablespoon maple syrup 1/2 teaspoon curry powder 1/8 teaspoon cayenne pepper 1/4 teaspoon salt

Instructions

Preheat the oven to 325 degrees. Line a roasting pan with parchment paper.

In a large bowl, combine all ingredients and toss very well to combine. Pour the coated nuts onto the parchment paper, and spread evenly in a single layer. Bake until the nuts are fragrant and toasty, about 25 to 30 minutes.

Excerpt from:
Vegan Recipe: Spicy Cashews and Pecans

Call us nitpickers or details people, but it's the little things in lifeand in the food world that get us excited. Whether it be an off-the-wall menu item, a particularly stylish bathroom or a restaurant's signature scent, we get stoked on the minutiae that makes our dining scene unique. Consider this the sacred space where we feel safe to express our current obsessions and openly explore our favorite things.

This week, it's Gracias Madre's vegan egg nog.

What it is: If you're veering from dairy, one of the trickiest things to find during the holiday season is a decent egg nog, which is traditionally made using eggs, cream, and milk spiked with nutmeg, sugar and brandy or bourbon.

But Gracias Madre has a solution to the Great Vegan Egg Nog Dilemma. And we think it's just as good, if not better, than the original.

Traditional egg nog's origins are said to be rooted in England. According to Mental Floss, "most culinary anthropologists believe modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand." Later in the 13th century, monks started adding fancier, more expensive ingredients like figs and eggs into the mix, and drank the beverage to toast special occasions and holidays.

At Gracias Madre in West Hollywood, they take a more meditative approach to their modern Mexican twist on egg nog. Beverage Director Jason Eisner and his team make the drink, which they call "Not Your Madre's Egg Nog," by using a combination of coconut milk, house made chocolate bitters, a house blend of chai masala spices, a drizzle of caramel agave, and Mezcal El Silencio Espadin topped with a cocoa powder snowflake stencil.

Why it's rad: We have to say "thanks" to Gracias Madre for turning the traditional egg nog on its head, not only by making it dairy-free, but also for adding mezcal as the base spirit instead of brandy. It's not at all as heavy or custardy as traditional egg nog, and has an awesome smokey characteristic from the addition of mezcal.

Because the coconut milk is much lighter than cream, it means that you can enjoy a second roundor an order of holiday tamalesbecause you won't feel like you've got a Santa belly.

Plus, we love stylish cocktail garnish that's both stylish and utilitarian, and the hand-cut snowflake stencil that outlines the cocktail's dusting of cocoa is just that.

Where to find it: The vegan egg nog will be available through the holidays. You can find it at Gracias Madre at 8905 Melrose Avenue, West Hollywood, (323) 978-2170.

See the article here:
Current Obsession: Spiked Vegan Egg Nog At Gracias Madre