Tennis Ace Novak Djokovic is Now Serving Up Vegan Eats

Tennis star Novak Djokovic has taken time from serving up aces on the court to serving up vegan eats at his new plant-based restaurant in Monaco.

Jelena and Novak Djokovic at their new vegan restaurant EqvitaCalled Eqvita, the Monte Carlo eatery was born of the passion he and and his wife, Jelena, share for healthy food. “Eqvita is more than a restaurant; it’s a story,” Djokovic said. “A love story to be precise.”

The 29-year-old Serbian athlete — who lives in Monte Carlo with his beautiful wife, toddler son, Stefan, and fluffy dogs Tesla and Pierre — saw huge gains in his game after a nutritionist advised him in 2010 to ditch gluten and dairy, and later he adopted a vegan diet.

Now, the current No. 1 men’s singles tennis champion may be inspiring his fellow court stars. Tennis pals Andy Murray, Tomas Berdych, Fabio Fognini and Grigor Dimitrov were among Djokovic’s guests at a pre-opening party of the Monte Carlo restaurant on April 10.

Raw Flatbread PizzaThe restaurant’s locale might be ritzy but the place is casual, featuring what the Djokovics’ call “nature-centric cuisine.”

Here you’ll find fresh smoothies, cold-pressed juices, colorful meals, superfood ingredients such as açai, maca, hemp and chia, raw options, greens galore, and enticing desserts like Mango Cashew Cheesecake.

Check out a short video from Eqvita’s pre-opening party below.

Update: Of course, it’s awesome that Djovokic, who also owns two omnivorous restaurants in his native Serbia, established a plant-based eatery — even if he doesn’t follow the lifestyle to the letter. Recently, he described his diet as “vegan with eating a little bit of fish here and there.” We think the word you’re looking for, Nole, is “pescatarian.”

Mamma Mia! Gelato Has Gone Vegan!

Vegan Gelato
Soon — hopefully! — vegans can line up for ages like everyone else does to scoop up some ever popular gelato. This divine possibility is thanks to three Canadian students who, for a food innovation competition, whipped up a winning version of the Italian ice cream using … wait for it … fermented beans.

Don’t make that face. The dairy- and gluten-free dessert, called BiotaGelata, got rave reviews at Mission:ImPULSEible, a competition that challenges students to get creative with Canadian pulses (or, as we call them in America, legumes, such as lentils, chickpeas, peas, and beans). The University of Alberta team exhibited three flavors (top image): Passion Fruit, Maple Walnut, Dark Chocolate Cassis.

‘That gelato was incredible’

In fact, the vegan gelato was so good that even though Nutrition and Food Science students Nicolle Mah, Chandre Van de Merwe and Austen Neil came in second behind a high-fiber meat alternative called Fiberger, they were asked to join the grand prize winners on an all-expense-paid trip to the Institute of Food Technologists Annual Meeting and Food Expo in Chicago. There, the trio can potentially find an investor that can bring their prototype to market. (Please, please, please!)

Event organizer Allison Ammeter, chair of Alberta Pulse Growers, said, “If you had given me that gelato in a blind taste test, I would have said, ‘It’s a milk product.’ That gelato was incredible.”

Fermenting white and kidney beans created a yogurt-like base for the gelato, that is as healthy as it is creamy. Clearly, at Mission:ImPULSEible nothing’s impossible. Watch out, Ben & Jerry.

vegan gelato inventors

Vegan gelato inventors Nicolle Mah, Chandre Van de Merwe and Austen Neil

Images: BiotaGelata and Edmonton Journal

Going Vegan Could Save 8 Million Lives, $1 Trillion in Health Costs & Maybe the Planet, Too, Says New Study

Going vegan could save the world.

Us vegans kinda already knew that, but now a new study confirms it. Researchers at Oxford University’s Oxford Martin Programme on the Future of Food reveal that a vegan world would have a monumental effect on the health of people and the planet.

A landmark study published in the Proceedings of the National Academy of Sciences has found that a plant-based diet would prevent more than eight millions deaths, reduce emissions by 70 percent, and help save up to $1 trillion annually in health care costs. The staggering findings came as a result of the first-ever study to estimate both the health and climate impacts of a vegan diet, the Oxford University researchers said.

The study modeled the effects of four different diets in the year 2050: a control, no-change scenario; one that follows global guidelines on healthy eating; a scenario based on vegetarian diets; and one based on vegan diets. The results routinely found the vegan diet scenario to be more beneficial to human health and that of the planet.

While there was no mention of it, perhaps the most satisfying result of this fantasy scenario would be the vast reduction of animal suffering. One can only dream.

You can read the rest of the article at VegNews.