MÄNI'S BAKERY CAFÉ

11.30.06

A Difference Between Mäni’s and Kraft

On the front page of The Los Angeles Times today, Thursday, November 30, 2006, there’s an interesting story telling how Kraft’s guacamole contains all of 2% of avocados!

Mäni’s on the other hand makes nearly every item from scratch, including it’s guacamole.  We don’t use modified food starches or other ‘short cuts’ to cut costs or use artificial flavors.

Rest assured when you order guacamole at Mäni’s, the main ingredient is nutritious avocados, complete with all it’s nutrients and vitamins.  Avocados are a wonderful food!

Sure Mäni’s is more expensive, but the adage certainly applies: You get what you pay for.

11.28.06

Micronutrients - Vitamins

Here is a quick explanation of vitamins and how they are classified.

Vitamins are key nutrients that the body needs in small amounts to grow and stay strong.  There are two different classifications of vitamins (fat-soluble and water-soluble).  The fat-soluble vitamins are A, D, E, and K and the water-soluble vitamins are C (ascorbic acid) and B complex group. 

Understanding the complexity for the different classifications of vitamins is not important.  What is important, is understanding how the different classifications can improve or diminish your health. 

Fat-soluble vitamins are absorbed, stored, and transported in and by fat.  The body is able to store these vitamins in the body’s fat stores for future use.  This has a couple of different implications.  Because of this storage capacity, the body is able to build up a reserve for future use.  This means that it is not necessary to consume these vitamins on a daily basis.  This storage capacity has negative implications, as well.  The body has the capacity to store up an excess of these vitamins (here is a great motto: “if some is good, more is not always better”), which usually is a result of excessive supplementation.

Water-soluble vitamins are absorbed and transported throughout the body by water, blood, and other body fluids.  Unlike fat-soluble vitamins, water-soluble vitamins are not stored in the body (in any substantial amount).  For optimal health and function, it is important to consume water-soluble vitamins on a daily basis because the body does not have an adequate supply in reserve.  Because these vitamins are not stored in significant amounts, the body is able to excrete any excess that it does not need. 

Every vitamin serves multiple vital functions to facilitate proper and optimal health.  With the understanding of the two different classifications (water-soluble and fat-soluble) of vitamins, we can now look a little closer at the specific functions and resulting benefits of each different vitamin.

11.27.06

Worried about saturated fat? Me, too!

Worried about saturated fat? Me, too! So, you can imagine my surprise when I learned that the tropical oils, such as coconut and palm oil, are saturated fats that are actually beneficial to one’s health. I know, it’s hard to believe…

Coconut oil and it’s relative, palm oil, are the best natural sources of short- and medium-chain fatty acids. Most fats are long-chain fatty acids and they are stored on the body as fat, if they are not used immediately for energy (remember, carbohydrates are simpler than proteins and fats, so they are broken down first for energy). Medium- and short-chain fatty acids, however, go straight to the liver, where they are immediately broken down to be used as energy.

Because these oils are so easily broken down, they aid the absorption of fat-soluable vitamins. Tropical oils have also been shown to boost good cholesterol and lower bad cholesterol. This is demonstrated in Costa Rica and Malaysia, where the majority of dietary fats come from tropical oils. People from these countries
have much lower heart disease rates and serum cholesterol levels than those in the United States.

Palm oil contains many immune boosting antioxidants, including two forms of Vitamin A and eight forms of Vitamin E. Red palm oil has the highest concentration of antioxidants.  Our Tofu Scramble Hash is sautéed in organic red palm oil—it’s also my favorite dish on the menu! Our bakery items, including our vegan chocolate chip cookies are made with organic palm oil.

We use so much organic palm oil, we have shipments from our vendor of hundreds of pounds of this stuff at a time!

In addition to the benefits outlined above, it is worth noting that the tropical oils can withstand high temperatures. Other oils, especially processed vegetable oils, break down during cooking, creating free radicals and can become rancid. 

So eat up—guilt-free!

11.22.06

Vitamin C - multifucntional

My mother was always worried about making sure that I had enough Vitamin C in my diet so I would not get sick (mostly worried about the winter season colds and flu).  What my mother and I did not realize is how many other crucial functions Vitamin C provides for the human body. 

Adequate Vitamin C intake is vital for the health of your teeth, cartilage, gums, blood vessels and bones.  Vitamin C is a water-soluble vitamin.  This is important to know because the body does not store water-soluble vitamins in significant quantities.  This requires that you consume an adequate amount of these vitamins in your daily nutrition (preferably through natural sources as opposed to supplements).

Good common sources of Vitamin C include citrus fruits (oranges, lemons, grapefruit, lime), tomatoes, and potatoes.  Other good sources include papaya, broccoli, brussel sprouts, bell peppers, strawberries, spinach, kiwi fruit, and cranberries. 

If you desire to increase your intake of Vitamin C try to include foods that are rich in the nutrient into your diet.  You can do this while dining at home or out.  Vitamin C is a powerful micronutrient.  Fruits and vegetables are consistently the best sources of Vitamin C.  Next time you visit Mani’s test your new knowledge of Vitamin C by trying to pick out a few items that include ingredients rich in Vitamin C.

11.21.06

Soup Menu through December 4

Have a favorite soup? Check out the new menu available through December 4.  In particular don’t miss our NEW Chunky Vegetable W/Tofu, served on Sundays.

Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles.

Tuesday: Zucchini & Spinach Bisque
Ingredients: Vegetable Stock, Celery, Onions, Zucchini, Spinach, Garlic, Sea Salt, Black Pepper, Cashew Cream.

Wednesday: Butternut Bisque
Ingredients: Vegetable Sock, Onions, Celery, Butternut Squash, Garnet Yams, Sea Salt, Anis, Cinnamon, Soy Milk.

Thursday: Sweet Yam
Ingredients: Vegetable stock, Garnet yams, onions, potatoes, celery, sea salt, nutmeg, soy milk.

Friday: TOMATO LENTIL
Ingredients: Vegetable stock, Green lentils, Cilantro, Celery, Cauliflower, Zucchini, Onions, Tomatoes, Garlic, Canola oil, Sea, Salt, Black pepper.

Saturday: JULIO’S ENCHILADA SOUP
Ingredients: Vegetable Sock, Canola Oil, Garlic, Pinto Beans, Onions, Kalamata Olives, Peeled Tomatoes, Organic Yellow Corn Tortillas, Enchilada Sauce, Cilantro, Sea Salt Black pepper.

Sunday: Chunky Vegetable W/Tofu ( NEW )
Ingredients: vegetable stock, onions, carrots, celery, Zucchini, Spinach, Tomatoes, yellow corn, green cabbage, tofu, thyme, sage, oregano, sea salt, garlic, tamari.

11.14.06

Micronutrients - a quick lesson

We have talked about macronutrients (protein, carbohydrates, and fat), but I have not talked much about their sidekick micronutrients (vitamins and minerals).  Micronutrients are found and needed in much smaller quantities, but quantity is not necessarily a good judge of importance.  The reason for this little lesson is to set a basic understanding of these very important ingredients role in nutrition.  Macronutrients provide energy to our bodies.  Micronutrients do not provide energy to our bodies, but they help facilitate the release of energy in our bodies. 

You would not believe all of the happenings inside the human body (it is actually quite overwhelming if you really decide to try to understand everything), but just know that there is a delicate balance that needs to be maintained for everything to happen correctly.  Nutrition is just one ingredient to maintaining this balance, but it is a very important one.  Vitamins and minerals (micronutrients) are a critical part of the harmony that needs to be present inside your body, but they tend to be frequently forgotten.

In upcoming blog posts, I am going to feature certain “heavyweight ingredients” that should get some recognition for the positive effects they can have on your body.

11.13.06

Thanksgiving, Pies, Reserving One and Holiday Hours

DEADLINE FOR ORDERS IS 6:00 P.M. TUESDAY, FOR PICK UP ON WEDNESDAY AND THURSDAY.

All our popular pies will be available for the Thanksgiving holiday.  You may reserve your pie, by simply giving us a call at 323 938-8800 and asking to hold a pie for you.

Pumpkin Yam
Wheat Free Pumpkin Yam
Apple Maple Struesel
Wheat Free Apple Maple Struesel
Antique Cherry
Pecan
Very Berry

$20

You may have a pie(s) held for you to be picked up on Tuesday November 21st, Wednesday November 22nd or on Thanksgiving Day from opening at 8AM until we close at 2:00PM.

Happy Thanksgiving to all our wonderful guests, customers, families and friends.

11.10.06

Have you seen us in Yogi Times?

Have you seen a copy of Yogi Times lately?  The magazine is really awesome.  I have read the last few issues and really enjoyed them.  AND I don’t even practice Yoga.  It is probably because their mission so closely aligns with ours here at Mäni’s on Fairfax.  It reads, “Yogi Times is dedicated to inform, entertain, connect and inspire our readers with lively coverage of healthy, holistic lifestyle…and articles for anyone seeking an authentic life of balance and abundance.” 

photo by Alicia Johnson www.buomyoga.com

So, pick it up and take a look on page 28.  They featured our Pumpkin Yam Pie for the holidays.  Also, I didn’t realize that there really are not that many places for a vegan person and a non-vegan person to dine out and both enjoy the meal.  With our approach to balanced living, we offer such a wide spectrum of vegan and non-vegan food that Yogi Times became very interested in making their readership aware of us. 

Enjoy!

11.10.06

Soup Menu through November 19

The last couple of days may have reminded you of summer, but Fall really is here and perfect soup weather is on the way. Here’s Chef Jose’s soup menu available through November 19:

Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles.

Tuesday: Sweet Pumpkin Yam
Ingredients: Vegetable Stock, Roasted Sweet Pumpkin, Roasted Yams, Onions, Cinnamon, Nutmeg, Sea Salt. Soy Milk.

Wednesday: Zucchini & Spinach Bisque
Ingredients: Vegetable Stock, Celery, Onions, Zucchini, Spinach, Garlic, Sea Salt, Black Pepper, Cashew Cream.

Thursday: Minestrone
Ingredients: Vegetable stock, Carrots, Celery, Zucchini, Cauliflower, Parsley, Basil, Mushrooms, Tomato, Tomato Paste, Pasta, Sea Salt, Black pepper, Oregano, Garlic, Cumin, Olive Oil, Red Beans.

Friday: Butternut Bisque
Ingredients: Vegetable Sock, Onions, Celery, Butternut Squash, Garnet Yams, Sea Salt, Anis, Cinnamon, Soy Milk.

Saturday: Cream of Broccoli
Ingredients: Vegetable Stock, Celery, Onions, potatoes, Broccoli, Spinach, Cashew Cream, Sea Sal,  Black Pepper, Tamari.

Sunday: Spicy Tortilla Soup
Ingredients: Vegetable Stock, Onions, Celery, Jalapeño Peppers, Cilantro, Tomatoes, Corn Tortillas, Tamari, Garlic, Olive Oil, Sea Salt, Cumin, Cayenne Pepper, Paprika

11.08.06

My “Smart and Simple” Approach to Thanksgiving Dinner

Learn from the “Smart and Simple” way of eating (4 to 5 smaller meals per day) to combat that over stuffing sensation most of us feel after Thanksgiving dinner.  I often get asked, “is that all you are going to have?” when I sit down to the dinner table for the customary feast.  Most do not realize that it is probably my fourth meal of the day and not going to be my last either.  People usually have second helpings right away, but my second helping just comes three hours later in the evening. 

If your family really makes a feast, like mine does, you will be eating Thanksgiving dinner (via leftovers) throughout the weekend if not into the following week.  Leftovers are the best, and they allow you to moderate your consumption of the original meal because you do not have to worry about eating everything in the initial sitting. 

Take the “Smart and Simple” approach by not spreading your helpings out and you will feel better mentally and physically.

11.05.06

KCRW

As many of you know, Mäni’s on Fairfax has been an avid supporter of KCRW for years.  We appreciate the great programming and community services they offer.  However as costs escalate, we can no longer honor the KCRW discount card.

We will however continue to support KCRW with soups and breakfast pastries for their volunteers during their pledge drives.  And we will also continue to donate gift certificates, our Mäni’s cards, during fund raising season.

We hope our valued guests and customers will understand the challenges associated with across the board discounting.  Mäni’s will continue to focus on providing you with the highest quality products, reward our staff with competitive salary increases and continue to fund their healthcare program.  From everyone at Mäni’s on Fairfax we thank you for your support.

11.02.06

What makes you think of your Gramma?

It is funny the things that remind me of my Gramma.  Today, I was biting into the NEW Chicken Salad Veronique sandwich on our delicious 9 grain bread and she popped into my mind.  The picture was crystal clear.  It happened every holiday growing up. 

All holiday dinners were hosted at our house.  And every holiday my Gramma would call to ask my mom what she could bring.  Every time my mom would tell her not to bother bringing anything.  And every single holiday my Gramma would show up with a salad.  Well, guess what the Chicken Salad Veronique reminds me of?  That’s right, my Gramma’s salad. 

In the picture above it is served on our 9 grain bread with a side of our Vegetarian Chili.  Here are the details:  NEW! CHICKEN SALAD VERONIQUE Chicken salad made with pulled chicken breast, green grapes, roasted almonds, celery, chives & mayonnaise. 

What reminds you of your grandparents? 

11.01.06

Summer is out and Autumn is IN!

Take a look at this new Autumn Chop Salad that Chef Jose created.  Yes, it is as good as it looks.  He had quite a task ahead of him since this salad was replacing a very popular summer salad.  I have heard nothing but compliments from customers who have tasted this item.  They love the new fennel vinaigrette.  Remember you can always replace the chicken with tofu on any or our salads. 

AUTUMN CHOP SALAD
Grilled chicken breast over chopped carrots, cucumbers, scallions, fennel, butternut squash & red beets tossed with french lentils & long grain brown rice, on a bed of green kale. Served with a fennel vinaigrette.

11.01.06

Do you know a Cake Decorator?

  As our business continues to grow, we need to add a cake decorator to our team.  The ideal person would have about one year experience with mixing, baking, and decorating various cakes from scratch.  Please have anyone you know contact Kristi at 323-964-0840 x17.