04 December 2015
Hyderabad
Hyderabad, December 6th, 2015: Garden café @ Apollo Wellness Center, Apollo Hospitals, Jubilee Hills; hosted a 'Vegan Healthy Menu' on Sunday. Tollywood Superstar Ram Charan & Ms. Sangita Reddy, Dy. Managing Director, Apollo Hospitals & other celebs & who's who of the city present on the occasion, tasted the yummy and healthy menu presented by renowned holistic practitioners ANDREA FLENDA & Nimesha Bhagia. Upasna Kamineni, Managing Director, Apollo Life, was present on the occasion. A cake mixing ceremony followed.
"Apollo endeavours to promote health through food and health becomes the main focus at Garden café," says Upasna Kamineni, while launching the Vegan healthy menu at the popular Garden café. To aid the children affected by floods, Apollo is gifting a meal for every vegan healthy cake bought.
The celebs and other health conscious individuals munching the delicious food went gaga over the lip smacking and healthy food.
There is lot of speculation and confusion about eating "right." ANDREA FLENDA & Nimesha Bhagia believe that a whole food and plant based cuisine is best suited for human consumption and on this premise the Vegan Healthy Menu is created. The menu incorporates elements of health, wellness, positivity and nourishment.
The menu incorporates fresh fruits, vegetables, grains, lentils and legumes, nuts, seeds, spices, fermented and preserved foods. It respects seasons, food combinations and follows ancient traditions for preparations.
The brunch presented on the occasion was prepared with salads that are specially made for fall winter. Beets, lentils, pumpkins, apples and walnuts are some of the ingredients used for salads. Vegan probiotic rich cheese made from fermenting soaked nuts were used to replace dairy cheese. This is a much healthier option especially for those who are lactose intolerant, says Andrea Flenda.
In addition, vegan blue cheese and vegan feta was available. Breads and crackers were made from whole gluten free flours like Jowar and brown rice. The main course had vegan risotto made with beet purée and vegan Parmesan. Mini bean burgers - gluten free and vegan - with vegan coleslaw and baked sweet potatoes were also part of the menu, besides Mexican rice and beans, and grilled veggies.
Dessert were baked apples with a vanilla creme sauce - made from coconut milk and macadamia and a warm chocolate fudge.
No white sugar, hydrogenated fats, refined oils, dairy, meats, eggs, fish or chicken were used. The cooking was done using coconut oil and extra virgin olive oil for salads. The food is devoid of msg, artificial flavours and preservatives too.
Our priority is always health and we favour local and seasonal foods.. Our cooking is simple, wholesome and always made with positive energy. We believe food is energy and we are what we eat, says Nimesha Bhagia.
