Whether for medical reasons, healthier lifestyle, ethical or environmental concerns, plant-based diets are rapidly increasing in popularity. With food allergies estimated at 70% and continuing to rise globally, the absence of food allergens makes the rice cheese alternative a particularly fitting option for those who choose a plant-based diet. Rice cheese alternatives are suitable for everyone - whether celiac, lactose intolerant, allergic to certain ingredients or those who simply want to find a new, natural way to increase health and well being. With simple changes, anyone can change their lifestyle and cooking habits by using 100% plant-based and vegan friendly options.
Rice has formed the cornerstone of man's diet for centuries, it's nutrient-rich and easily digestible. Whole grain rice is a food item recommended by many nutritionists for its nutritional values. In its sprouted form, it is made up of micronutrients. Whole grain brown rice also contains high protein levels, complex carbohydrates, fibre and is a good source of oligominerals. All contribute towards maintaining a good balance in the body and correct metabolic function. Whole grain brown rice is of nutritionally higher quality than the polished or dehulled version as it still contains its germ, found under the hull, which maintains important vitamins lost during the milling process.
MozzaRisella, organic plant-based vegan cheese alternative made from whole rice, grown and sprouted in Italy, offers a highly nutritious, tasty and fully allergen-free option. The company activates whole grain brown rice seeds through the natural method of sprouting, using spring water straight from the Lessinia Natural Park of the Little Dolomites. All products are 100% plant based and production does not involve any kind of deforestation, excessive water consumption or harm to animals - in other words they help maintain world health, as well as human well being. Products are not only free from lactose, gluten and soya, but also benefit from using purely sprouted brown rice to maximise nutrition.
The brand is already well established in restaurants and shops across the UK. Earlier this year, as part of the Veganuary campaign, UK restaurant chain Zizzi's launched their dairy-free four cheese pizza 'Quattro No-Maggi', the high street's first ever four vegan cheese alternative pizza topped with MozzaRisella, showing that plant-based 'cheese' can be just as tasty as the dairy version. You will also find it on top of the vegan pizza at Pizza Express, Ask Italian and The White Rabbit Pizza Co. Products are also available to buy at Whole Foods, Planet Organic and The Vegan Kind supermarkets.
MozzaRisella is a 100% plant based vegan friendly food brand. With 0% lactose, soya, gluten, artificial colourings, or flavourings, the brand provides 100% organic, vegan friendly, nutritious products from Italian rice.
Oceania Cruises, culinary and destination focused cruise line, unveiled the most extensive and creative plant-based menus at sea as their latest OceaniaNEXT innovation. Remaining at the forefront of culinary development, the cruise line features more than 200 new healthy menu selections. Besides current gourmet offerings, plant-based choices will be available at breakfast, lunch and dinner and guests will also have plant-based options available on request during dinner in the specialty restaurants. New menu offerings are in addition to the line’s vegetarian and Canyon Ranch Healthy Living selections.
Cuisines include Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian and Malaysian. Besides hearty pastas, salads and soups there are some surprising items including an 'impossible' cheeseburger, truffle mac and cheese and apple-oatmeal crumble with plant-based vanilla ice cream. Whetted your appetite? Read on for Selected Menu Highlights ......
Banana-Oatmeal Pancakes with Berries and Maple Syrup ....... Green Apple Müesli with Pistachios, Pecans and Yellow Raisins ......... Avocado Toast on Rustic Farmers Bread
Chilled Melon Soup with Port ........ Korean Kimchi Soup ........ Wakame Sesame Salad ....... Penne au Pistou with Broccoli and Sundried Tomato
Roasted Butternut Squash with Arugula, Mango, Black Radish and Hearts of Palm ....... Sweet Potato-Oat Tarte with Forest Mushroom and plant-based Truffle Cheddar Sauce ......... Falafel Fritters with plant-based Harissa Mayo, Cucumber, Mint, and Capers ........ Crespelle alla Fiorentina with Spinach, Mushrooms, and Tomato Sauce ........ Green Curry Stir Fry with Eggplant, Oyster Mushrooms, Green Peas and Thai Basil
Plant-based Vanilla Mango Ice Cup, Crispy Granola ....... Summer Berry Pudding Chantilly .......
Vodka-Marinated Strawberries Romanoff with plant-based Vanilla Ice Cream ........ Shortbread with plant-based Orange Cream Cheese and Raspberries
Raw Juices and Smoothies
The Raw Juice and Smoothie Bar serves raw, cold-pressed juices and vegan smoothies from 7 am until 11 am. Delights include rise & shine juice, tropical green smoothie, sweet green juice, yellow sunshine smoothie, cacao joy smoothie, cold brew latte and chia cashew yogurt bowl.
Having featured the famed Canyon Ranch Spa at sea and Canyon Ranch Spa Cuisine for close to a decade, Oceania Cruises has a long-standing reputation for focusing on healthy life balance, fitness and wellness. With the expansion of vegetarian and gluten free offerings, the recent addition of Healthy Living Tours Inspired by Canyon Ranch and the debut of plant-based menu offerings, Oceania Cruises offers the most comprehensive wellness programme at sea
OceaniaNEXT is a sweeping array of dramatic enhancements. This ambitious brand initiative will elevate every facet of the Oceania Cruises guest experience to new levels. More at Oceania Cruises
Guests at The Forest Side hotel and restaurant Grasmere can immerse themselves in the Lake District this spring with the launch of a foraging package. The gourmet package enables guests to indulge in Head Chef Kevin Tickle’s acclaimed cooking and also join him and his team on a foraging excursion. Taking to the fields, fell tops and Cumbrian woodland, guests will help source the freshest Lake District produce. Born and bred in Cumbria, Tickle has an encyclopedic knowledge and life-long passion for sourcing edible, delicious species direct from the surrounding landscape.
Guests who book the one-night foraging package will be able to choose from The Forest Side’s 6-course “La’ l’Un” menu served at lunch and dinner and a 10-course dinner menu. Fresh seasonal produce is the underpinning of all that Chef Tickle and his team create, with a focus on not only foraged ingredients but also sourcing from local suppliers.
On a Land Rover tour of the surrounding countryside, guests will learn tips and tricks for eating on the wild side. Tickle will advise how to seek out and cook with spring plants including wild garlic, sorrel, scarlet elf cup mushrooms and sweet cicely. Later in the season, plunders include elderflower, wild cherries, and chanterelle. A Michelin-starred picnic lunch concludes the excursion.
During their stay, guests can also explore The Forest Side’s kitchen garden, which grows approximately 60% of the seasonal fruit and vegetables used in menus. A five strong team of expert gardeners tend to over 100 vegetable varieties and 25 types of herbs, with produce picked daily to ensure the freshest, most nutrient rich food. Produce is pickled and fermented for year round use with ingredients also used to infuse liquors and garnish a selection of 'Kitchen Garden Cocktails' such as the Peashoot martini and Apple and fennel margarita.
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk