There is parking available behind the building as well as metered parking on the street. I parked across the street with a strip of metered parking which was not required to pay parking after 6pm.
This was a bright, open, clean cafe where you walk up to the counter and place your order. Some of the dishes are already prepared and displayed in the front. You can choose to eat indoors or outdoors. We sat at the big picnic style table indoors since it was drizzly and cold outside.
There is not really a raw selection minus the salads which need to be special ordered to make totally raw. In the winter months I will eat more cooked food and if I am going to eat it this place was the right place to enjoy it. This menu is not vegan since fish is served, but there are several vegan dishes.
The staff behind the counter was very friendly. They even took our photo pictured above. The server joked about posing for the prom which we did, but there was no way I was going to post it! We stayed beyond the cafe hours, and the staff was really cool about it.
Chai Mate Latte (w/ rice milk)
This was an interesting beverage, especially since I love chai, but it tasted far too dilluted for my tastes. I would have preferred a stronger chai flavor, but I love the mate latte concept. If I have it again I will definitely ask for more chai.
The quinoa is red because of beet juice. It came out family style and we all took turns scooping a spoonful of the quinoa and then dipping it into the butternut squash soup. I tend to stay away from grains for the most part, but on occassion I will have them. This was a great way to have quinoa. I liked the veggies in it as well.
Spiced Butternut Bisque
I am really glad we had the soup considering butternut is my all time favorite soup. It was delicious, creamy and warm. It was served with pumpkin seeds on the top which gave a nice crunch, and as I mentioned before we all liked mixing this with the quinoa.
M Chopped Salad
This was suggested by the staff. It was made with organic hearts of romaine & mixed greens, avocado, cucumber, chickpeas herb-baked tofu, scallions, ume-pickled radishes, carrots, beets, tamari-roasted almonds, crumbled tempeh “bacon” , tofu-peppercorn ranch. I made some modifications to my salad. I changed the dressing to an avocado lemon viniagrette and passed on the tofu to make it a bit more appropriate for my needs since I prefer no soy.
The salad was huge and very filling. I could have easily shared it with someone. The large quinoa was enough for 4 people to share. The soup was an average sized portion.
Um, it is bad I really didn’t pay much attention to this detail? BTW, thanks again Dhru for your generosity.
This is a place I would go to on a cold day or if I was with non raw friends. There are several vegan dishes so it helps keep things healthy without weirding out the raw-phobic people.
We were greeted and seated right away. There are some raw restaurants where the service is less than stellar or the restaurant seems understaffed. However, I was pleasantly surprised by the attentiveness as well as the prompt service. Not only was the food served in a timely manner, but the servers were very approachable and friendly. They really took the time to go over any questions that we had. It was so refreshing.
The portions were so generous that we were able to share all the dishes and even save half of it to enjoy the next day. All the dishes were very filling.
One thing this restaurant seems to do well is to let the flavors merry together so that the dishes are full of flavor without seeming like the dishes were rushed. You could tell each dish was made with love and care and isn’t that what you want when you go out to eat? BTW, I tend to eat very simple fare (mostly mono foods) most of the time and my tummy can get a bit upset with all the complicated food combinations however I did not experience any “weirdness” with the combinations. Perhaps because we passed on the desserts.
I spent the day recently at Glen Ivy Hot Springs and while I was in the steam room the conversation got onto raw food. (gee, imagine that…) As the group was talking about their different experiences or lack of knowledge on the subject completely, someone shared one of their favorite raw recipes. It was so simple I didn’t even need to write it down. I decided to make it and see how I liked it. It was a broccoli salad. Now, I am not a huge fan of raw broccoli, but I knew I had a ton of it in my fridge from last weeks share from my wholesale organic produce buying club. It turned out pretty good so I thought I’d pay it forward. I have no idea what the ratios were so I will post my approximates, and feel free to modify it to your liking.
Broccoli (chopped small or food processed) -I used 1 bunch
Dried cranberries -I used one handful
Sunflower seeds- I used 1 handful of walnuts since I was out of sunflower seeds
Apple (chopped or food processed)- I used 2 small apples (one granny smith, one fuji)
Toss with the following dressing
A couple handfuls of raspberries (mine were frozen from late summer)
2 T lemon juice (I prefer to use lemon or lime rather than vinegar)
1/2 C water
A handful of walnuts (I prefer to use whole foods rather than oil for my fat in dressings)
Blend in the Vita-mix till smooth, toss all ingredients together.
This recipe has a holiday vibe to it with the walnuts, apples, and cranberries. It’s crisp, sweet, tart, crunchy and creamy. Plus the broccoli is in season right now so this makes a perfect winter broccoli coleslaw salad.
This recipe is also in alignment with the 80/10/10 diet if you keep your nuts down to a very small quantity, but there is no salt or vinegar or spices that 811’ers tend to steer clear from.
BTW, this keeps really well in a glass storage container if you are traveling, out working or running errands. There is no mixing or messing with putting things together, just a fork and voila!
If you have any variations of this recipe or if you try it, please let me know how you enjoyed it.Read More