Vegetarian and Pescatarian: The Revamp of Eating Lifestyle
By the time, the fashion of culinary has shifted into a refreshed perspective. A perspective towards an alternative lifestyle, a healthier option. When years before being a vegetarian did not play roles in the society, present days reveal certain communities that employ the principles of being one. Besides to expand diet preference, many have realized the definition of a vegetarian means to be a person who is concerned with healthier eating habit regarding to reduce the risks of diseases including heart disease, diabetes and cancers.
The propaganda of vegetarian diet actually revolves around the food selection, serving themselves with more fruits, vegetables, and whole grains products. Meat products such as chicken, lambs, beef or duck do not lie on a plate. The daily practice, however, a few gaps occur. Vegetarians are found to often rely on processed foods containing calories, sugar, fat and sodium. The missing out on the nutrients somehow happens in the way of changing their eating habits. Basically, the nutrients enable them to balance out their body’s nutritional needs. A structured plan to remain steady on being a vegetarian is indeed necessary.
The term vegetarianism, additionally, may be somewhat confusing for some. When Vegan diet is mentioned, they cannot recognize how the two terms separate each other. Vegetarian practice has several categories to take notes on. Vegan diet, for example, requires to delete the list of all products sourced from animals. Eggs, dairy products or even honey are crossed from the table.
On the other hand, for those who cannot yet be absent from devouring seafood, tagging a label as a pescatarian would be the best way. Pescatarian is included on the list of vegetarian diet requiring those who believe seafood has specific benefits for their health and to savor fish, shrimp, clams, crabs or lobsters allow them to still maintain the healthy eating habit.
The token to reach the harmonic balance of vegetarianism generally tucks on the ingredients, produces and cooking method. People may reduce all the meat from their body but if they don’t pay attention of the produce, the benefits will not complement the efforts. In line with this alternative eating lifestyle, Blanco par Mandif initiates to leap vegetarianism higher. At the fine dining restaurant, vegetarian and pescatarian menus are designed to enter the concept of gastronomy where chef degustation is applied on the process.
Chef Degustation is a journey of appreciating quality dining. Blanco par Mandif explores quality local produce to fulfill the demands of vegetarians traveling to Ubud or those who stay in the magical area where vegetarianism is soared around the corner. Vegetarian communities are visible in the society thus as the form of support, Blanco par Mandif provides a quintessential vegetarian and pescatarian menu.
The “Pickles” or named after Acar in Indonesian consists of palm hear, jicama and long bean. A small bowl it is but sufficient that means to trigger guests’ appetite, getting ready for a series of gusto. Switching plates to Aperitif, vegetarians may enjoy four Indonesian dishes in mini shape. To the limelights: Appetizer and Main Course, Blanco par Mandif selects fresh maritime products. Impressive recipes inserting caviar, oyster, tuna, squid, and lobster cover the beauty of Blanco par Mandif’s exceptional setting table, reinforcing the identical craftsmanship.