Vegetarian in Dominica

promoting vegetarian and vegan lifestyles in Dominica for over 15 years

The Champs Restaurant & Bar

Posted by Trudy Prevost on January 11, 2017

The owners of The Champs Restaurant & Bar truly enjoy vegetarian food themselves.

In over 15 years of coming to The Champs I have always found there was always a delicious vegetarian and vegan option.

I like their quesadillas and when I attended the weekly fine Dining Event with Chef Eric it a delight to all the senses.

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Fine Dining at The Champs with Eric

Posted by Trudy Prevost on December 5, 2016


This fine dining experience is so popular you must reserve at least a week or two in advance; don’t be disappointed – if you are visiting for just a short while or are celebrating a special date – reserve ahead of time online or by phone.

Not only is the food delicious but the view is fantastic! Look out for the green flash if the sun is setting!  If you want an extra special experience you can book the hot pool too!

Fine Dining at the Champs is only available Friday for dinner starting at 5 pm and Saturdays they host a gourmet brunch between 11:30 am and 2 pm.

This is not a vegetarian or vegan restaurant – tell them what you eat and don’t eat when you make your reservations and their chef Eric will create a delicious dish that will have your friends wishing they had ordered vegetarian!

Eric Subin is an internationally trained chef who truly enjoys his work.

He and his wife Gina are both foodies and even though Eric spends most days cooking they are constantly experimenting with food at home too!






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Acerola Cherry; Super Food; Super Nutrition

Posted by Trudy Prevost on December 4, 2016


According to natural products industry insiders, a significant amount of the global supply of acerola material is reportedly adulterated with exogenous L-ascorbic acid, some of which may be chemically synthesized and/or produced from genetically engineered starting materials. For many years, L-ascorbic acid had been produced mainly by chemical synthesis (Reichstein process), but there are new biotechnological approaches, e.g., involving the epiphytic bacterium Erwinia herbicola (Enterobacteriaceae) strain genetically engineered to contain a gene from the Gram-positive bacterium Corynebacterium spp. (Corynebacteriaceae), which converts glucose to 2-ketogulonic acid and can then be converted to ascorbic acid, among other novel biotech methods.37 Methodologies to determine the presence or absence of biotech or synthetic L-ascorbic acid in acerola products have been developed and validated, including Isotope Ratio Mass Spectrometry (13C-IRMS-AOAC 998.12).38 It is recommended that buyers of natural acerola ingredients and products work with independent laboratories applying this methodology in order to verify authenticity.


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New Zealand LEGALLY recognizes that ALL animals are ‘sentient beings’!

Posted by Trudy Prevost on November 6, 2016

“I’m also sure that New Zealand’s new bill will force bright and creative scientists around the world to think about and to develop non-animal alternatives that also will make for better science and produce more reliable scientific results. This surely will be a win-win situation for all involved and it’s a goal for which all should passionately strive.” ~ Marc Bekoff Ph.D; Psychology Today

As I have written in the past I grew up being told that animals were not sentient beings.

I loved science but I saw this was concept was especially evident in the scientific use of animals that I observed. The psychology studies on monkeys; the draize test etc.

Regardless of what my community thought, from a fairly young age I started to theorize there was not really much difference between animals and us – they too loved their families, felt fear and pain, communicated and struggled to live day to day the best they could.

Over my lifetime I have watched a big change in this concept

In July 2013 a group of scientists published The Cambridge Declaration on Consciousness which said “Convergent evidence indicates that non-human animals have the neuroanatomical, neurochemical, and neurophysiological substrates of conscious states along with the capacity to exhibit intentional behaviors. Consequently, the weight of evidence indicates that humans are not unique in possessing the neurological substrates that generate consciousness. Non-human animals, including all mammals and birds, and many other creatures, including octopuses, also possess these neurological substrates.”

Now New Zealand has passed landmark legislation in which it is declared that all animals are sentient beings (link is external)and certain types of animal testing are now illegal and punishable by five years in prison or a $500,000 fine (link is external). One essay about this groundbreaking move notes, “Just like the rest of us, animals can feel joy and excitement, but they can also sense fear and distress in unusual or unfamiliar situations. They too feel physical pain while being poked, prodded, and injected with unnatural chemicals that often times lead to mutation, diseases, and even death.”

While one might quibble about whether “all” animals are sentient beings, this new legislation — you can read the entire bill here (link is external) — goes beyond any other on the books. I’ve also called for a universal declaration on animal sentience based on what we know about the cognitive and emotional lives of other animals.

We don’t need more research to support new legislation that better protects other animals, and it’s disappointing that we’re not even using what we know right now and have known for some time. New Zealand’s legislation is based on solid science and does not go beyond what we now know about the fascinating lives of the other animals with whom we share our magnificent planet. It should make everyone, including researchers, think deeply about how we choose to use other animals, and to make every effort to make their lives the very best they can be. We can do no less.

Animal Welfare Act Amendment

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Coconut Oil is the best!

Posted by Trudy Prevost on October 30, 2016

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Natural Livity Rastaurant Portsmouth

Posted by Trudy Prevost on October 20, 2016

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Omega 3’s

Posted by Trudy Prevost on July 24, 2016

If you are trying to increase the amount of omega-3 essential fatty acids in your diet, flax seeds are a good choice. Flax seeds are the richest commonly available seed source of alpha-linolenic acid (plant-source omega-3’s). If you eat whole flax seed rather than flax seed oil, you get the whole seed package: protein, fiber, minerals and phytochemicals along with the omega-3s.

100 grams of flax seeds yields about:
35 grams of fat (60% omega-3 polyunsaturated, 18% monounsaturated, 10% saturated)
26 grams of protein
26 grams of fiber (14 grams insoluble, 12 grams soluble)
4 grams of minerals
9 grams of water

Flax seeds are also probably the best food source of the phytochemical lignan, (not to be confused with lignins, a type of fiber.) Flax contains 100 times the concentration of lignan as wheat bran, the next best source. This phytochemical is believed to have anti-bacterial, anti-fungal, anti-viral and anti-cancer properties.

Unless you do something to break the hard outer coating of the flax seeds, they may pass through undigested. You can whirl them in a blender for a few seconds to break them into rough pieces, or mash them with a mortar and pestle. Or grind them into a meal with a coffee mill or spice grinder.

Omega-3s are the least stable of the fatty acids, so the oil turns rancid quickly if it is exposed to heat, light or air. Grind the seeds shortly before you eat them, and store any surplus in the refrigerator. Sprinkle your seeds on cereal, into salads or any other food. They have very little flavor and just a bit of crunch. If they taste unpleasant, they’re rancid and you need a new batch. (Rancid flax seeds or flax seed oil will smell like paint thinner).

Caution: Do not eat more than three or four tablespoons of raw flax seeds a day (we think one or two is plenty). They contain cyanogen which is harmless in small amounts, but in large amounts could act to keep your thyroid from absorbing enough iodine. Cyanogen is rendered inactive by cooking. Add some flax seeds to a healthy diet full of vegetables, fruits, beans, whole grains and other seeds. Don’t go overboard and eat them by the cupful! That applies to all foods — don’t eat huge amounts of any single food, no matter how beneficial it’s supposed to be. A healthful diet is a varied diet.

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Eating for Arthritis

Posted by Trudy Prevost on July 24, 2016

Diet. The Mediterranean diet consists primarily of fish, fruit, vegetables, cereals, and beans and contains less red meat and dairy products than Western diets. In a recent study of Rheumatoid arthritis patients, those consuming the Mediterranean diet had a statistically significant 56 percent decrease in disease activity.

3. Omega 3 Oils. The research is solid. We have a preponderance of Omega 6 oils, which we do need, from polyunsaturated oils, such as olive and canola. Saturated fats from meat contribute to inflammation. You can reduce inflammation by reducing or eliminating saturated fats in the diet. By increasing Omega 3 oils from fish or algae sources, we can alter the balance of our body’s chemistry to reduce inflammation.

4. Repair your Gut. Having healthy intestines makes sure that the primary part of your immune system is working properly. Allergies, antibiotics and a lack of healthy bacteria called probiotics can alter the integrity of the gut lining. A poor gut integrity allows substances, such as allergens and other inflammatory substances to pass through the gut into the blood, which can affect our health systemically. Eating fermented foods, such as sauerkraut and yogurt helps to establish a healthy intestinal environment.

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Factory Farmed Chicken

Posted by Trudy Prevost on July 12, 2016

Factory Farming Chicken

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The newest Oxford study on a vegetarian lifestyle

Posted by Trudy Prevost on March 24, 2016

The Oxford Vegetarian Study is a prospective study of 6000 vegetarians and 5000 nonvegetarian control subjects recruited in the United Kingdom between 1980 and 1984.

Cross-sectional analyses of study data showed that vegans had lower total- and LDL-cholesterol concentrations than did meat eaters; vegetarians and fish eaters had intermediate and similar values.

Meat and cheese consumption were positively associated, and dietary fiber intake was inversely associated, with total-cholesterol concentration in both men and women.

After 12 years of follow-up, all-cause mortality in the whole cohort was roughly half that in the population of England and Wales (standardized mortality ratio, 0.46; 95% CI, 0.42, 0.51).

After adjusting for smoking, body mass index, and social class, death rates were lower in non-meat-eaters than in meat eaters for each of the mortality endpoints studied [relative risks and 95% CIs: 0.80 (0. 65, 0.99) for all causes of death, 0.72 (0.47, 1.10) for ischemic heart disease, and 0.61 (0.44, 0.84) for all malignant neoplasms].

The Oxford Vegetarian Study


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