The Wear With All Jacket waited patiently for a day when temperatures dipped enough to wriggle into it, let its snug fit glide around my torso like I was born with it, and zipped close. My thumbs slipped into the thumbholes securely, my hood went up against the late September drizzle, and still, it wasn't quite crisp enough outside to wear. I didn't care. It's the Wear With All jacket, and I wore it as much as I possibly could for the few days that it rained.
I wear Lululemon out more than I should, incorporating the chic leggings and tees into my day by pairing them with fall's asymmetrical wrap sweaters and shirtdresses, heeled boots and wedges.
It's because when I come home from the gym, I don't want to take it off. I wear it nearly every day, since I work from home, and comfort is preferred.
The hoodie even matches the new sofa, which has since overtaken our living room. I was using the bare floor as my home yoga/Lululemon modeling studio.
Do you ever wear your Lulu outside of your workout? Or am I just an addict?
Wednesday, September 29, 2010
Tuesday, September 28, 2010
Rawbuttersworth. A Comprehensive Study of Nut Butter.
I have been getting a lot of use out of my raw butters. Or getting my raw buttersworth. It was my first time trying Cacao Bliss, a chocolate coconut butter. This stuff is intense and I plan on purchasing a jar for those days when I need an extra kick.
I used Cacao Bliss to make these Raw Mounds Macaroon Babies from Chocolate Covered Katie. Instant mood lift.
His and her Overnight Oats bowls. Who do you think peaked with Cacao Bliss and who threw down with some Cashini?
Overnight oats are often overlooked as a female blogger habit. I rarely read about men waxing on the satisfaction and necessity of a bowl of versatile, nutritional oats. What gives, guys? Just for the record, my husband is a prime example of how overnight oats are a power meal - at 6'7 and clocking in several hours at the gym weekly, he requires a little more at breakfast than your average person, but this bowl of oats has been known to hold him over. It's the handful of nuts and the nut butter combined with the slow release of complex carb oatmeal. My oats recipe checks out at 17 grams of protein, 7 grams of fiber, and 21% of iron.
1/2 cup oats
1/4 cup wheat bran (optional)
1-2 tbsp dried fruit (raisins, cranberries, goji berries)
1 tbsp chopped nuts
1 tbsp nut butter
1 tsp agave syrup (depending on sweet you like it, almond milk is pretty sweet)
3/4 cup almond milk
Dash of salt
Dash of cinnamon
Add ingredients and leave in fridge overnight (or at least 4 hours).
Speaking of that one, he wanted to enter the Artisana Giveaway, but I said no so he put together his "pretend" entry.
Fruit Nut Roll-up
1 wheat tortilla/wrap/flatbread
1-2 tbsp of nut butter
1 tbsp preserves
Handful of raisins and dried cranberries
Sunflower seeds for crunch
Spread, roll, slice, arrange.
And finally, I had to try some coconut butter in a smoothie. 1/2 frozen banana, 3/4 cup almond milk, 1 tbsp coconut butter, 1 tbsp flaxmeal, cinnamon. Blender noise. Knock back.
Enter for the Artisanan Giveaway if you haven't already! Winner will be announced on Monday, Oct. 4.
I used Cacao Bliss to make these Raw Mounds Macaroon Babies from Chocolate Covered Katie. Instant mood lift.
His and her Overnight Oats bowls. Who do you think peaked with Cacao Bliss and who threw down with some Cashini?
Overnight oats are often overlooked as a female blogger habit. I rarely read about men waxing on the satisfaction and necessity of a bowl of versatile, nutritional oats. What gives, guys? Just for the record, my husband is a prime example of how overnight oats are a power meal - at 6'7 and clocking in several hours at the gym weekly, he requires a little more at breakfast than your average person, but this bowl of oats has been known to hold him over. It's the handful of nuts and the nut butter combined with the slow release of complex carb oatmeal. My oats recipe checks out at 17 grams of protein, 7 grams of fiber, and 21% of iron.
1/2 cup oats
1/4 cup wheat bran (optional)
1-2 tbsp dried fruit (raisins, cranberries, goji berries)
1 tbsp chopped nuts
1 tbsp nut butter
1 tsp agave syrup (depending on sweet you like it, almond milk is pretty sweet)
3/4 cup almond milk
Dash of salt
Dash of cinnamon
Add ingredients and leave in fridge overnight (or at least 4 hours).
Speaking of that one, he wanted to enter the Artisana Giveaway, but I said no so he put together his "pretend" entry.
Fruit Nut Roll-up
1 wheat tortilla/wrap/flatbread
1-2 tbsp of nut butter
1 tbsp preserves
Handful of raisins and dried cranberries
Sunflower seeds for crunch
Spread, roll, slice, arrange.
And finally, I had to try some coconut butter in a smoothie. 1/2 frozen banana, 3/4 cup almond milk, 1 tbsp coconut butter, 1 tbsp flaxmeal, cinnamon. Blender noise. Knock back.
Enter for the Artisanan Giveaway if you haven't already! Winner will be announced on Monday, Oct. 4.
Monday, September 27, 2010
Health Nuts: Artisana Raw Butter Giveaway
All of the dirty spoons in your dishwasher are covered in remnants of nut butter. There is a travel packet of almond butter in your Matt & Nat bag at this very second. Your boyfriend is sick of your "peanut sauce" for dinner again. He told me that's all you ever "make".
I don't know if you realize this, but I'm kind of a nut-tritionist. I'm naming my first child Cashew (Cash for short) and if it happens to be allergic to treenuts, well, I guess I'd have to switch to something allergen-free. It's good to know that all of Artisana's nut butters are peanut-free and manufactured in a peanut-free facility (perfect for school lunches). 100% organic, handcrafted in small batches, and with no sugar or preservatives, Artisana's butters are light years ahead of others with the variety that they offer and the quality.
The folks over at Artisana sent me a bunch of their raw butters for sampling - Coconut Butter, Cacao Bliss, Cashini, Tahini Butter, Cashew Butter, Almond Butter, Macadamia Butter, Pecan Butter, and Walnut Butter. They also make Coconut Oil. While technically not a butter, I love to bake with it - it is a tad more expensive to use than canola oil, but worth it for the boost in nutrition and the gooey richness that it adds to vegan scones and baked goods.
Now the challenge for me is to figure out how to use these butters. While I could simply use them in the ways that I normally enjoy my nut butter (for spreading or on cereal), I want to draw some inspiration from my readers. The hook-up is 1 jar of Cashini Butter, 1 jar of Walnut Butter, and a variety of single serving to-go packs to sample.
To enter to win, simply leave a comment below: Give me an out-of-the-ordinary nut butter recipe. The 3 that take the thinking outside of the jar will have their ideas test run in my kitchen. Best taste wins. To double your chances, tweet about the giveaway and let me know that you did so in the comments.
I don't know if you realize this, but I'm kind of a nut-tritionist. I'm naming my first child Cashew (Cash for short) and if it happens to be allergic to treenuts, well, I guess I'd have to switch to something allergen-free. It's good to know that all of Artisana's nut butters are peanut-free and manufactured in a peanut-free facility (perfect for school lunches). 100% organic, handcrafted in small batches, and with no sugar or preservatives, Artisana's butters are light years ahead of others with the variety that they offer and the quality.
The folks over at Artisana sent me a bunch of their raw butters for sampling - Coconut Butter, Cacao Bliss, Cashini, Tahini Butter, Cashew Butter, Almond Butter, Macadamia Butter, Pecan Butter, and Walnut Butter. They also make Coconut Oil. While technically not a butter, I love to bake with it - it is a tad more expensive to use than canola oil, but worth it for the boost in nutrition and the gooey richness that it adds to vegan scones and baked goods.
Now the challenge for me is to figure out how to use these butters. While I could simply use them in the ways that I normally enjoy my nut butter (for spreading or on cereal), I want to draw some inspiration from my readers. The hook-up is 1 jar of Cashini Butter, 1 jar of Walnut Butter, and a variety of single serving to-go packs to sample.
To enter to win, simply leave a comment below: Give me an out-of-the-ordinary nut butter recipe. The 3 that take the thinking outside of the jar will have their ideas test run in my kitchen. Best taste wins. To double your chances, tweet about the giveaway and let me know that you did so in the comments.
The contest begins today, September 27th and runs through Friday, October 1st at 12pm. I will announce the trio of finalists on Friday afternoon and the winner on Monday, October 4th. Good luck, my fellow health nuts.
Friday, September 24, 2010
Chick-PBR.
Because I'm on chickpea alert this week, I thought I'd mention a couple of new chickpea-style contenders in Philadelphia's veggie burger game.
First - for this week only, PYT is featuring a Veggie Burger of the Week, and it's a falafel burger, or as it's being titled: The Chk Chk Chk (!!!) burger. It pains me to group together that many exclamatory symbols, but that's the band the burger is named after. You can order one now through September 26. Order one and you can snag a ticket to the Chk Chk Chk show on October 2nd at the Electric Factory for $10.
That big hunk of chickpea patty up there is from Philadelphia Bar and Restaurant. This is a new pub located in Old City across from Franklin Fountain, and during opening week, they had a nice crowd and a very long bar with an open restaurant space. I immediately felt at ease when I saw the Flyers playing a pre-season game on several TVs within my view.
When I called to find out about the burger, I was told that it was vegan without the cheese. So I ordered mine without the gouda, because a truly impressive veggie patty doesn't need a dairy jacket.
Well, that brioche onion bun appears to be under the influence of some egg wash, so be sure to ask or request a different bun if you are vegan.
Bar food. Delicious, but salty. This was a burger the size of my head and I had to uncross my legs and lean forward to eat it. I'm serious. I thought I was starving before I sat down (brisk walk to Old City, 75 mins of yoga, weight training in the morning) and thought I could look this thing in the eye and take it.
The big hunk of heirloom tomato was a juicy winning condiment, and there was an aioli smeared on the bun, which gave it plenty of flavor. The chickpea patty wasn't mushy and had a firm, hearty texture. I would actually add some lettuce to this burger, to give it something crisp and more color. I got a few of the fried shallots, but I wanted more. Bar food isn't my first choice, but if I have to, this is the way to go.
The small, compact menu also has a Panzanella Salad, Pickled Veggies, and Crispy Eggplant Fries.
Philadelphia Bar and Restaurant (PBR)
120 Market Street
Thursday, September 23, 2010
Chickpea Matters.
Garbanzos. Chickpeas. Ceci beans. Gram peas. I've been having a wild little romance this week with these protein-packed legumes.
Mark Bittman is coming to the Free Library to read from his new book, the Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, on Monday, October 4.
When I received a copy of the book in the mail, I knew right away that I wanted to try the Chickpea Fries. This is a bar snack that I've had a few times (love the chickpea fries at Noble Cookery and the polenta fries at Candle 79) and wanted to take a crack at myself. You can use chickpea flour or polenta flour.
Bittman's recipes are simple, winning, and realistic - they tend to nod to variations and modifications. I think he realizes that what puts most of us off of a recipe is the fact that certain ingredients are not always readily available. At the same time, we should still take the effort to gather such things and cook the majority of our own foods. The Food Matters Cookbook gives us that push to do so. And once you have chickpea flour, you will always have chickpea flour. It is the type of thing that hides in the cupboard, anticipating you.
I gave mine a light fry and they were the ultimate starter to a spinach salad with butternut squash/cranberries/green figs/pumpkinseeds and roasted brussels sprouts.
Mark Bittman is coming to the Free Library to read from his new book, the Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, on Monday, October 4.
When I received a copy of the book in the mail, I knew right away that I wanted to try the Chickpea Fries. This is a bar snack that I've had a few times (love the chickpea fries at Noble Cookery and the polenta fries at Candle 79) and wanted to take a crack at myself. You can use chickpea flour or polenta flour.
Bittman's recipes are simple, winning, and realistic - they tend to nod to variations and modifications. I think he realizes that what puts most of us off of a recipe is the fact that certain ingredients are not always readily available. At the same time, we should still take the effort to gather such things and cook the majority of our own foods. The Food Matters Cookbook gives us that push to do so. And once you have chickpea flour, you will always have chickpea flour. It is the type of thing that hides in the cupboard, anticipating you.
I gave mine a light fry and they were the ultimate starter to a spinach salad with butternut squash/cranberries/green figs/pumpkinseeds and roasted brussels sprouts.
The lovely fries, sprinkled with a smoked paprika salt....
Wednesday, September 22, 2010
Coconut Water Face-off.
Next time you're investigating the Whole Foods Body section, look for the Premium Body Care symbol. Whole Foods has determined 250 ingredients that are unacceptable for its body products, and those with this symbol are as minimally processed as possible.
One of these is Skin Organics Premium Coconut Water Face Wash.
We all know how hydrating coconut water is...and if this power water is that good for you on the inside, can you imagine what it does for your skin?
Some face washes don't exactly "wash" off and leave your face suds-free. Especially on an occasion where you've been wearing a significant amount of makeup (my wedding night in particular, even if it was all natural makeup, featured serious scrubbing at 1 a.m.). You can circle over your skin with that exfoliating pad and remove endless amounts of schmack. To get that extra clean feeling, I pour a little bit of Sprout Face Toner on a cotton ball and dab away, on humid summer nights or post-sweat sessions.
Well, I have two other secrets for you:
1) Almond Oil. Yes, the same oil that I use to cook with or to moisturize my lips and face twice daily. Almond oil not only smoothes the skin, it will also remove makeup and clean it. A small container will last me over a year. I pour it in a dropper bottle and squeeze out a dime-sized amount for each use. I have been doing this for the past 3 years and my skin has changed dramatically since then.
2) Coconut Water
My skin has never felt so clean with this Coconut Water Face Wash. The $11.99 cleanser is made with Vita Coco, one of the better coconut waters on the market. It not only cleanses, it calms. If you have sensitive skin, this will soothe it. Other ingredients (mostly extracts):
Aloe Leaf.
Algae.
Myrrh.
Green tea.
Cucumber.
Witch Hazel.
Jasmine.
Sage Oil.
Rowan Berries.
I never thought I'd be this passionate about washing my face...
One of these is Skin Organics Premium Coconut Water Face Wash.
We all know how hydrating coconut water is...and if this power water is that good for you on the inside, can you imagine what it does for your skin?
Some face washes don't exactly "wash" off and leave your face suds-free. Especially on an occasion where you've been wearing a significant amount of makeup (my wedding night in particular, even if it was all natural makeup, featured serious scrubbing at 1 a.m.). You can circle over your skin with that exfoliating pad and remove endless amounts of schmack. To get that extra clean feeling, I pour a little bit of Sprout Face Toner on a cotton ball and dab away, on humid summer nights or post-sweat sessions.
Well, I have two other secrets for you:
1) Almond Oil. Yes, the same oil that I use to cook with or to moisturize my lips and face twice daily. Almond oil not only smoothes the skin, it will also remove makeup and clean it. A small container will last me over a year. I pour it in a dropper bottle and squeeze out a dime-sized amount for each use. I have been doing this for the past 3 years and my skin has changed dramatically since then.
2) Coconut Water
My skin has never felt so clean with this Coconut Water Face Wash. The $11.99 cleanser is made with Vita Coco, one of the better coconut waters on the market. It not only cleanses, it calms. If you have sensitive skin, this will soothe it. Other ingredients (mostly extracts):
Aloe Leaf.
Algae.
Myrrh.
Green tea.
Cucumber.
Witch Hazel.
Jasmine.
Sage Oil.
Rowan Berries.
I never thought I'd be this passionate about washing my face...
The Raw Cookie Crisp.
When one runs out of One Lucky Duck Chocolate Crispies, what can one do? Well, I could order a few bags and the package would show up the next day.
Or I could dehydrate my own for 8 - 12 hrs...
Seriously, there's no time-saving here. Making something yourself is the reward (and saving a few bucks). I found the recipe for the cereal in Raw Food, Real World, picked up my groats, and got to work.
Mistake #1: I should have spread out a flatter layer of my crispies. I made one cinnamon slab and one with cocoa. Because of the thickness, they dehydrated unevenly and were not as crispy/flaky as OLD's product. What I came away with? Cookies! For breakfast!
Mistake #2: Omitting the packets of Stevia that the recipe called for. I have Stevia for coffee at home but I did not think two packets would add much in the way of sweetness. I was wrong. While the cereal was certainly sweet, it wasn't as good as OLD's.
While it wasn't too much trouble to mix up a 1 minute batter and let the dehydrator and Father Time take care of the rest, and the results were not bad, I will continue to order my Crispies from One Lucky Duck. They are that good at what they do.
Monday, September 20, 2010
Home Plate
Pairing vegetables. Fine-tuning ensembles. I like to take my time when tinkering with both.This lace top and vest is more frilly than I typically go for. But I evened it out with some gray pleather moto pants. Just like we balanced out the acids in this plate of veggies with some squashed fingerlings.
There are times when I simply want a plate of veggies. I scour the market for the finest contenders, devising a meal plan the way that one would an outfit for a specific occasion.
Caramelized purple carrots cooked in sunflower oil smelled oddly of....funnel cake. They tasted candy-like, with a hint of smoke. The last call of the heirloom tomatoes were proud with Maldon flaked salt resolve and a swift shot of pepper. They went out with a bang of 18 year balsamic (the best deal you will ever get on aged balsamic is at Garces Trading Company).
This veggie platter was so simple and delicious for 5 basic reasons:
1) We pick out amazing vegetables. Study your signs of ripeness, splurge a little more if it looks/feels/smells better, zoom in on the local, just-picked, and you are 95% of the way to a fine restaurant-quality dish.
2) Upgrade and experiment with oils. Invest in some great vinegars, condiments, and ingredients for sauces to highlight your vegetables. Use good salt and grind your spices at each meal. Roast some garlic while you are cooking everything else. It's easy, the flavor is undeniable, inexpensive, and adds a little oomph to everything else at the table. And nutritious...
3) Find the perfect knife. Learn how to use it. Chopping veggies is such an art and a crucial step in your entire meal. My Shun Utility Knife is the only knife I will use for tomatoes.
4) Learn how to cook your veg properly. That's what your iPad is for.
5) Sit down in front of plates. You are a grown-up and you deserve a few moments where only you, the company, and your meal are of concern.
We finished up with a vegan, gluten-free brownie from Amaranth Bakery (also found at the Rittenhouse Square Saturday Market) which I had to have because it was made with...white bean puree. Because of this infusion, I expected a moister cake....but it was on the dry side. It had deep cocoa flavor, but tasted more like cake on its last legs.
Sunday, September 19, 2010
A Load of Texas and Toast at Local 44
Quiz: Which of these plates is the Shitake Scrapple and which is the PB&J French Toast Sticks at Local 44? The new brunch menu features both, vegan to boot.
It's tricky, I know. Only the dusting of chocolate flake would give the french toast away, the baby pool of banana sauce could have been the kitchen's best go at vegan gravy.
These french toast sticks are not your kiddie version - they lean on the savory side, even though the inside has a smidgen of jelly and some peanut butter (in my opinion, not enough). A few bites was an entry into brunch, but I could not imagine ordering this for my entree. As amusing as the idea was, the color brown will simply not hold me over very long. I needed some greens and some protein. Which is why I decided on some vegan Migas with queso sauce (nutritional yeast and soy milk).
Migas is a dish that I get romantic about because it reminds me of a road trip to Texas where I tried to eat as much migas as possible during SXSW. I haven't had migas since then, because you can't find it in Philadelphia. Until now.
Local 44's brunch menu gets my kudos for clearly labeling vegan and vegetarian selections and knocking out enough to keep you coming back - there's more than an item or two to flirt with. It's like a vegan buffet.
And just like a buffet, there are a few things that you may not be into, but you can surely expect some creative grub.
The Shitake Scrapple, for one, was fine as an interpretation. I would rather have mushrooms, personally, but I know some people get really excited about having this fried breakfast side. Another case of the romantics, I suppose.
The Migas would have been delicious, except it was ferociously hot, and I am the kind of person who dabbles in jalapenos for breakfast. Let me remind you of our hot sauce collection, which includes a sauce from the hottest pepper in the world. The whole time I talked about how hot it was, I kept shoving forkfuls in my mouth, assuming I would adjust to the heat. Even with the forest of frisee on the side, that never really happened. I am still convinced that this would be a great dish without the hostile jalapeno takeover.
Overall, I don't eat brunch often and am not the biggest backer of brunch as a meal, so I will probably stick to Local 44 for West Philly nights. For vegan brunch options in our city, however, it is worth exploring.
It's tricky, I know. Only the dusting of chocolate flake would give the french toast away, the baby pool of banana sauce could have been the kitchen's best go at vegan gravy.
These french toast sticks are not your kiddie version - they lean on the savory side, even though the inside has a smidgen of jelly and some peanut butter (in my opinion, not enough). A few bites was an entry into brunch, but I could not imagine ordering this for my entree. As amusing as the idea was, the color brown will simply not hold me over very long. I needed some greens and some protein. Which is why I decided on some vegan Migas with queso sauce (nutritional yeast and soy milk).
Migas is a dish that I get romantic about because it reminds me of a road trip to Texas where I tried to eat as much migas as possible during SXSW. I haven't had migas since then, because you can't find it in Philadelphia. Until now.
Local 44's brunch menu gets my kudos for clearly labeling vegan and vegetarian selections and knocking out enough to keep you coming back - there's more than an item or two to flirt with. It's like a vegan buffet.
And just like a buffet, there are a few things that you may not be into, but you can surely expect some creative grub.
The Shitake Scrapple, for one, was fine as an interpretation. I would rather have mushrooms, personally, but I know some people get really excited about having this fried breakfast side. Another case of the romantics, I suppose.
The Migas would have been delicious, except it was ferociously hot, and I am the kind of person who dabbles in jalapenos for breakfast. Let me remind you of our hot sauce collection, which includes a sauce from the hottest pepper in the world. The whole time I talked about how hot it was, I kept shoving forkfuls in my mouth, assuming I would adjust to the heat. Even with the forest of frisee on the side, that never really happened. I am still convinced that this would be a great dish without the hostile jalapeno takeover.
Overall, I don't eat brunch often and am not the biggest backer of brunch as a meal, so I will probably stick to Local 44 for West Philly nights. For vegan brunch options in our city, however, it is worth exploring.
Saturday, September 18, 2010
Veg Out: Philadelphia Chutney Company
Yes, I hit the motherload of chutney on Sansom Street this weekend. Philadelphia Chutney Company, a quick-service vegetarian Indian house that specializes in South Indian style food, such as dosas, has opened door.
Since Indian is a preferred cuisine in this household, the Chutney Co. was one of my most anticipated fall openings. I did not even realize that the menu would be entirely vegetarian, so bonus points for that.
While this promising menu can appear intimidating and slightly confusing on your first attempt, go with it. Don't be afraid to ask questions, as the staff is extremely helpful, friendly, and excited abut the menu. Our fellow satisfied my curiosity about the veggie "tuna" and brought a hunk out for me to try. It was certainly fishy, but was texturally similar to wheat gluten. It comes prepared on a wrap in a sliced form, not as a tuna salad like I was thinking.
There are plenty of dosa combinations, some with cheese and some without, a few vegan options and non-Indian flavor pairings. A foot-long crepe will be set before you, thin, crisp, and flawless, and there is just a few scoops of filling inside for a light, delicate dish. Don't be overwhelmed at how long it is (har, har) because it is extremely flat and translates well as a satisfying snack for two. It's really fun to eat, too...
We had the Potato Masala with Grilled Veggie Chicken and Spinach, with a Coconut Chutney and a Curry Chutney. I had fun smearing on both, but the Curry Chutney hit me all the way home. It was the right degree of spiciness, and our potato masala had its own medium-sweet spice going. The veggie chicken was something I was hesitant about, and I would prefer tofu, but it was an interesting protein that did its part.
Did I mention how fantastic the potatoes are???
At home, I swear by the cilantro chutney from Vegan Indian Kitchen (as modeled by the lovely Lauren) as the perfect accessory to any Indian dish. I'd drink the stuff if you asked me to.
So I was a little underwhelmed by the Cilantro Chutney that we tried, which had a green-gray hue and was too cold to appreciate. I will suggest in the future that they store their chutneys at room temperature. I have no doubt that the cilantro chutney would have been much tastier if it didn't have that "I've been in the fridge all day" texture.
Out of curiosity, I tacked on an order of the Idli (Steamed Rice Lentil Cakes). Visually, they did not look appealing (like soggy bread rounds), but they were quite good with some chutney application. A sprinkle of spice, yogurt, or herbs would have made a better presentation.
Josh had tried the samosas earlier in the week and mentioned that they needed a little work, so I decided to save those for another time. Food was coming out the kitchen as quickly as the concept promised, and the prices were extremely reasonable. I'm so accustomed to healthier items (even the fast convenience ones) being more expensive, so that it was nice to be able to get an abundance of vegetables and spices for the same price as most food at quick-service places.
We split a wrap, to round out our lunch, which was still light. I didn't feel stuffed the way I normally do with Indian meals (even though I love them). I rarely eat Indian for lunch because of the post-meal slump, but the menu is very energy friendly. Again, we had a hard time choosing because there were so many choices that sounded appealing. I can see myself eating here on a weekly basis. Dosa Thursdays, anyone? I finally settled on the Veggie Chicken Salad with Curry Chutney Dressing, Arugula, and Roasted Pepper. Veggie chicken again? Yes, the serving of protein in our dosa and wrap was small, there to round out the majority of vegetables. The wrap was served on a wheat tortilla.
The dosas seem much more exciting than the wraps, which are pretty standard for wraps but have some worthwhile veggie fillings that are priced right and more ideal than going to a deli. Especially when downtown.
You want to sit in a bright, clean spot that used to be your favorite teahouse.
You want to support a fully vegetarian business that has sweet, sweet prices.
And you definitely want to slather your wrap in some bold, funky chutney.
I am pretty hopeful for this spot, that with some more experience and a few minor adjustments, it will become the place that I visit to pretend that I'm eating Indian food in London.
Philadelphia Chutney Company
1628 Sansom St.
Since Indian is a preferred cuisine in this household, the Chutney Co. was one of my most anticipated fall openings. I did not even realize that the menu would be entirely vegetarian, so bonus points for that.
While this promising menu can appear intimidating and slightly confusing on your first attempt, go with it. Don't be afraid to ask questions, as the staff is extremely helpful, friendly, and excited abut the menu. Our fellow satisfied my curiosity about the veggie "tuna" and brought a hunk out for me to try. It was certainly fishy, but was texturally similar to wheat gluten. It comes prepared on a wrap in a sliced form, not as a tuna salad like I was thinking.
There are plenty of dosa combinations, some with cheese and some without, a few vegan options and non-Indian flavor pairings. A foot-long crepe will be set before you, thin, crisp, and flawless, and there is just a few scoops of filling inside for a light, delicate dish. Don't be overwhelmed at how long it is (har, har) because it is extremely flat and translates well as a satisfying snack for two. It's really fun to eat, too...
We had the Potato Masala with Grilled Veggie Chicken and Spinach, with a Coconut Chutney and a Curry Chutney. I had fun smearing on both, but the Curry Chutney hit me all the way home. It was the right degree of spiciness, and our potato masala had its own medium-sweet spice going. The veggie chicken was something I was hesitant about, and I would prefer tofu, but it was an interesting protein that did its part.
Did I mention how fantastic the potatoes are???
At home, I swear by the cilantro chutney from Vegan Indian Kitchen (as modeled by the lovely Lauren) as the perfect accessory to any Indian dish. I'd drink the stuff if you asked me to.
So I was a little underwhelmed by the Cilantro Chutney that we tried, which had a green-gray hue and was too cold to appreciate. I will suggest in the future that they store their chutneys at room temperature. I have no doubt that the cilantro chutney would have been much tastier if it didn't have that "I've been in the fridge all day" texture.
Out of curiosity, I tacked on an order of the Idli (Steamed Rice Lentil Cakes). Visually, they did not look appealing (like soggy bread rounds), but they were quite good with some chutney application. A sprinkle of spice, yogurt, or herbs would have made a better presentation.
Josh had tried the samosas earlier in the week and mentioned that they needed a little work, so I decided to save those for another time. Food was coming out the kitchen as quickly as the concept promised, and the prices were extremely reasonable. I'm so accustomed to healthier items (even the fast convenience ones) being more expensive, so that it was nice to be able to get an abundance of vegetables and spices for the same price as most food at quick-service places.
We split a wrap, to round out our lunch, which was still light. I didn't feel stuffed the way I normally do with Indian meals (even though I love them). I rarely eat Indian for lunch because of the post-meal slump, but the menu is very energy friendly. Again, we had a hard time choosing because there were so many choices that sounded appealing. I can see myself eating here on a weekly basis. Dosa Thursdays, anyone? I finally settled on the Veggie Chicken Salad with Curry Chutney Dressing, Arugula, and Roasted Pepper. Veggie chicken again? Yes, the serving of protein in our dosa and wrap was small, there to round out the majority of vegetables. The wrap was served on a wheat tortilla.
The dosas seem much more exciting than the wraps, which are pretty standard for wraps but have some worthwhile veggie fillings that are priced right and more ideal than going to a deli. Especially when downtown.
You want to sit in a bright, clean spot that used to be your favorite teahouse.
You want to support a fully vegetarian business that has sweet, sweet prices.
And you definitely want to slather your wrap in some bold, funky chutney.
I am pretty hopeful for this spot, that with some more experience and a few minor adjustments, it will become the place that I visit to pretend that I'm eating Indian food in London.
Philadelphia Chutney Company
1628 Sansom St.
Wednesday, September 15, 2010
5 Reasons I Go Back to...Di Bruno Bros
It's odd that I would love this respected Philly market, considering that it does not, upon first glance, count me as its target audience. It's the place you turn to when you're thinking heavy Italian food, meat, enormous pastries, and convenience foods for those with extra bank in their foodie budget.
But it's also a a great source for last minute vegetables, fruit, spices, pasta, and there's so much to choose from for the veg-inclined.
1. The Alt Milk Section
Right across the seafood counter in the back, you'll find a milk case with an entire row dedicated to regular and vanilla versions of non-dairy milks. Is that 7 different options? That's impressive.
2. The Vegan Soup
I can nearly always find a vegan soup at the ready for quick dinners (pair that with some grainy bread from the bread counter and some of the tofu salad and you have a satisfying meal). I am currently crazy about the vegan split pea soup, and there is often a veggie chili and a carrot ginger.
3. The Sweet Freedom Bakery Cookie Sandwiches
I can't resist getting one of these on occasion. They are $5, but I rarely purchase sweets and these are my second favorite indulgence after footwear. An oatmeal raisin one and a size 7, if you would.
But it's also a a great source for last minute vegetables, fruit, spices, pasta, and there's so much to choose from for the veg-inclined.
1. The Alt Milk Section
Right across the seafood counter in the back, you'll find a milk case with an entire row dedicated to regular and vanilla versions of non-dairy milks. Is that 7 different options? That's impressive.
2. The Vegan Soup
I can nearly always find a vegan soup at the ready for quick dinners (pair that with some grainy bread from the bread counter and some of the tofu salad and you have a satisfying meal). I am currently crazy about the vegan split pea soup, and there is often a veggie chili and a carrot ginger.
3. The Sweet Freedom Bakery Cookie Sandwiches
I can't resist getting one of these on occasion. They are $5, but I rarely purchase sweets and these are my second favorite indulgence after footwear. An oatmeal raisin one and a size 7, if you would.
4. Veggie Sandwiches To Go
They're not the most flavorful vegan sandwiches out there and are not going to whack you with scrumptiousness, but the pre-packaged tofu or hummus/avocado sandwiches and Bella Burgers are an option. They are filling and healthy and certainly not the worst you could do. If I worked downtown and forgot my lunch, you could probably find me chowing on one of these in lieu of waiting in a 20-minute plus line for cart falafel or an overdressed salad at some annoying place.
5. The Beverages
Out of coffee? Rest assured that you can wake up to a bag o' beans from Di Bruno's - they have Counter Culture in stock, which is one of my top choices. They also have a serious lineup of coconut water and nutritional water (yes, guarana-enhanced water is something you'll often catch me sipping).
They're not the most flavorful vegan sandwiches out there and are not going to whack you with scrumptiousness, but the pre-packaged tofu or hummus/avocado sandwiches and Bella Burgers are an option. They are filling and healthy and certainly not the worst you could do. If I worked downtown and forgot my lunch, you could probably find me chowing on one of these in lieu of waiting in a 20-minute plus line for cart falafel or an overdressed salad at some annoying place.
5. The Beverages
Out of coffee? Rest assured that you can wake up to a bag o' beans from Di Bruno's - they have Counter Culture in stock, which is one of my top choices. They also have a serious lineup of coconut water and nutritional water (yes, guarana-enhanced water is something you'll often catch me sipping).
Tuesday, September 14, 2010
Outdoor Seating, September-Style. Because it's Bearable Again.
"If you're willing to dine on our patio, your lunch is on us."
We were about to walk out of Square 1682 at Hotel Palomar after glancing at the small lunch menu.
"You just have to fill out this survey."
Fair enough. Free lunch. A chance to dole out some advice to a restaurant in need of some feedback? Even better. I could deal.
It was the abundance of cheese on the vegetarian options that had me second-guessing the hotel restaurant. But the outdoor patio was empty, quiet, and the sidewalk traffic was not invasive, the way that some outdoor cafe setups can often put you too close to the passersby.
Not that I am trying to agree with Byko here.
My salad was bright and welcoming, not the wilted pile of lettuce I'd expected. Petite gem vegetables gave it a lift and the dressing was better than most that you find on a typical salad of greens.
The zucchini-wrapped goat cheese had almonds crusted on the bottom and wasn't bad at all. I liked the sauce that accompanied it, sun-dried tomatoes and crispy onions added fine pops of flavor.
Then the oil happened. Josh's vegetable sandwich and side of vegetables (also shot with cheese) were slick with it.
I really liked my grain salad, even if it sat in a pool of oil, and my vegetable "lasagna" arrived with a crown of unnecessary oil as well. A sauce would have spoken more fluently here. Out of all of the dishes, the lasagna is the one that I would try again and the one I would most recommend for a healthy lunch.
I was hoping that the Lemon-Scented Hummus would have been a lunch item, as it is one of the snacks that I ordered on my wedding day while staying at the hotel. It really is one of the better hummus dips around. Unfortunately, it is not available during lunch.
Monday, September 13, 2010
Protecting Your Assets: The Tadasana Pant
The Tadasana pant is easily one of the best pants that Lululemon has put out this year.
The way they fit...the functionality...the comfort.
The way they make your butt look.
How they go with everything...
But mostly...how they make that butt look. First thing I noticed when I put these on in the dressing room was WAM. Curves.
There is a drawstring cord attached to the hem if you want to adjust the pants according to your workout. Which was key for me, because at 5'6, they were just a bit long and I did not want to step on the bottoms.
It's not just about the party in the back, this is a pant that performs from all angles.
The way they fit...the functionality...the comfort.
The way they make your butt look.
| Show up early and get a good seat. |
How they go with everything...
But mostly...how they make that butt look. First thing I noticed when I put these on in the dressing room was WAM. Curves.
There is a drawstring cord attached to the hem if you want to adjust the pants according to your workout. Which was key for me, because at 5'6, they were just a bit long and I did not want to step on the bottoms.
It's not just about the party in the back, this is a pant that performs from all angles.
Sunday, September 12, 2010
Dinner Party Grazing.
Helping plan a surprise birthday party at which several dietary concerns are present is one of my specialties:
4 vegetarians (2 mostly vegan)
1 nut-sensitive
1 extreme onion dislike
A handful of healthy food preferences
With this in mind, in addition to bread/cheese/nuts/fruit (figs, grapes, and pears)/olives, we had a few special appetizer items.
I certainly couldn't show up without an appetizer, so I made a fig-olive tapenade with crackers, which was very light, salty-sweet, and a big hit with our snackers.
We picked out two veggie pates from Alexian that we found at Di Bruno Bros - one was Tomato Basil Vegan Pate and the other was a Goat Cheese Vegetarian Pate. Josh wasn't a fan, but I've never had a real pate and wasn't able to compare. I found the tomato basil variety interesting and thought the pates were a beautiful addition to the spread. You can read more about the tofu-based pates here.
I'm always in for a cocktail party. Here are some of my steel reserves:
My Version of the Master Cleanse Cocktail
4 vegetarians (2 mostly vegan)
1 nut-sensitive
1 extreme onion dislike
A handful of healthy food preferences
With this in mind, in addition to bread/cheese/nuts/fruit (figs, grapes, and pears)/olives, we had a few special appetizer items.
I certainly couldn't show up without an appetizer, so I made a fig-olive tapenade with crackers, which was very light, salty-sweet, and a big hit with our snackers.
We picked out two veggie pates from Alexian that we found at Di Bruno Bros - one was Tomato Basil Vegan Pate and the other was a Goat Cheese Vegetarian Pate. Josh wasn't a fan, but I've never had a real pate and wasn't able to compare. I found the tomato basil variety interesting and thought the pates were a beautiful addition to the spread. You can read more about the tofu-based pates here.
I'm always in for a cocktail party. Here are some of my steel reserves:
Aged Nut Cheese for the Connoisseur
Why Vietnamese Bruschetta is So Hot Right Now and Other Questions
Edamame HummusMy Version of the Master Cleanse Cocktail
Vegetables for Breakfast Week. Day 7: The Final Reckoning. When Brunch Attacks.
I have not been feeling my best today, so we got a super late start to today's veggie breakfast. To confess, it turned out to be brunch.
And it wasn't the veggiest of my intentions.
I had been wanting to hit up Essene's brunch bar, which probably has more veggie options than anywhere else in the city in the a.m. (not to mention, tofu quiche).
I got pulled over to the Abbaye for brunch instead, because it was closer and we were craving some chili due to the overcast day.
I scanned the menu and saw a bunch of veggie breakfast items (veggie benedict, curried tofu scramble, Southwest red bean burger with avocado, etc.) and then I set my heart on a mushroom and tempeh fricasee.
Bummed was I when I found out that the fricassee is only available on the dinner menu. A miss again with the chili - it wasn't an option, either. But then our red bean burgers came out, sans cheese and with a heap of guacamole on top, salad on the side instead of potatoes, and I felt better. I skipped the bun and aimed to get my greens in.
It wasn't some inspiring recipe like a vegetable breakfast cocktail (an idea I kept throwing out there), but weekends can be a little unpredictable, and we have to make do with all of these brunchy folks, don't we? I'll make it up to you with some major veggie breakfast action in the future.
Veggie Recap:
And it wasn't the veggiest of my intentions.
I had been wanting to hit up Essene's brunch bar, which probably has more veggie options than anywhere else in the city in the a.m. (not to mention, tofu quiche).
I got pulled over to the Abbaye for brunch instead, because it was closer and we were craving some chili due to the overcast day.
I scanned the menu and saw a bunch of veggie breakfast items (veggie benedict, curried tofu scramble, Southwest red bean burger with avocado, etc.) and then I set my heart on a mushroom and tempeh fricasee.
Bummed was I when I found out that the fricassee is only available on the dinner menu. A miss again with the chili - it wasn't an option, either. But then our red bean burgers came out, sans cheese and with a heap of guacamole on top, salad on the side instead of potatoes, and I felt better. I skipped the bun and aimed to get my greens in.
It wasn't some inspiring recipe like a vegetable breakfast cocktail (an idea I kept throwing out there), but weekends can be a little unpredictable, and we have to make do with all of these brunchy folks, don't we? I'll make it up to you with some major veggie breakfast action in the future.
Veggie Recap:
Vegetables for Breakfast Week. Day 1: Carrot Waffles
Vegetables for Breakfast Week. Day 2: Spicy Avocado Veggie Toast
Vegetables for Breakfast Week. Day 3: Vegan Sausage Pepper Breakfast Pizza
Vegetables for Breakfast Week. Day 4: Harvest Breakfast Risotto
Vegetables for Breakfast Week. Day 5: Broccoli Spanish Tortilla
Vegetables for Breakfast Week. Day 6: The Produce Aisle Bagel
Saturday, September 11, 2010
Vegetables for Breakfast Week. Day 6: The Produce Aisle Bagel.
One of the most common breakfast struggles is that precious A.M. time crunch. But until they start putting spinach in cereal, putting together a quickie veggie meal will always take an extra minute. Unless you happen to have prepped your vegetables the night before.
What if your only option is grabbing a bagel from the coffeeshop on your sprint to Those People That Pay You to show up every morning? Veggie Bagel Bar it is.
You can go to your local coffeeshop and if they're GOOD, they'll have veggie toppings and hummus, or some variety of garden-style bagel. If they're really GOOD, they even have vegan cream cheese. One of our favorites is the Garden Bagel at One Shot Coffee. And there's nothing more satisfying than a whole grain bagel spread with hummus and topped with rich avocado. Or the Bike Shop Bagel at Satellite Cafe.
For a laidback Saturday morning, we decided to lay out our favorite toppings for the ultimate bagel bar.
Capers.
Sprouts.
Sun-dried tomatoes.
Cucumber slices.
Roasted red pepper hummus.
Cream cheese (Tofutti is delicious), there is also a new white bean veggie bagel spread from Bobbi's.
Pumpkin seeds or sunflower seeds for crunch.
Your Choice of Bagels (if you have any good sources for vegan bagels, illuminate us in the comments. I know that Metropolitan bagels are not).
Spread 'em.
Veggie Recap:
What if your only option is grabbing a bagel from the coffeeshop on your sprint to Those People That Pay You to show up every morning? Veggie Bagel Bar it is.
You can go to your local coffeeshop and if they're GOOD, they'll have veggie toppings and hummus, or some variety of garden-style bagel. If they're really GOOD, they even have vegan cream cheese. One of our favorites is the Garden Bagel at One Shot Coffee. And there's nothing more satisfying than a whole grain bagel spread with hummus and topped with rich avocado. Or the Bike Shop Bagel at Satellite Cafe.
For a laidback Saturday morning, we decided to lay out our favorite toppings for the ultimate bagel bar.
The Produce Aisle Bagel
Sprouts.
Sun-dried tomatoes.
Cucumber slices.
Roasted red pepper hummus.
Cream cheese (Tofutti is delicious), there is also a new white bean veggie bagel spread from Bobbi's.
Pumpkin seeds or sunflower seeds for crunch.
Your Choice of Bagels (if you have any good sources for vegan bagels, illuminate us in the comments. I know that Metropolitan bagels are not).
Spread 'em.
Veggie Recap:
Friday, September 10, 2010
Vegetables for Breakfast Week. Day 5: Broccoli Spanish Tortilla
Tapas for breakfast? That was the first order of the day.
This is our take on a vegan tortilla. To make a taller tortilla, simply double the recipe below, which made an intimate serving for two. This was our first time making a tortilla and we were not certain just how high it would be with tofu subbing in for eggs.
Gettin' freaky with broccoli...were we a little bit inspired by the Battle Broccoli from the Vegetarian Ep of Iron Chef? Sorta.
The verdict...I loved this! The crispy burnt potatoes at the bottom were addictive and the shaved broccoli is a good way to convince someone that they are a fan of the green flower.
Broccoli Tortilla Espanola
2 potatoes, peeled and sliced thin
1 medium head of broccoli
1/4 onion, diced
1/4 block of firm tofu, crumbled
2 tbsp olive oil
Paprika
Salt, pepper
Take your head of broccoli and cut it in half, separating the stem and the head. Shave slivers of the stem the way that you would for a potato. They should resemble thin broccoli potato chips. For the head, shave off tiny pieces of broccoli floret.
Heat 1 tbsp of oil in a pan and add onions. Saute for a few minutes on med-low heat and then add the first layer of sliced potatoes. Season with salt, pepper, and paprika. Let cook for a minute, then add tofu and broccoli chips. Sprinkle shaved floret over the entire thing. Add more paprika. Drizzle another tbsp of oil over the tortilla and let cook on low heat for 10 minutes.
Slide tortilla onto a plate and invert onto a second plate. Slip the tortilla back into the pan, crispy side up, and continue to cook for another 10 minutes on the other side.
Serve with a romesco sauce or combine Vegenaise with your favorite hot sauce and a touch of agave syrup for a quick topper.
Veggie Recap:
This is our take on a vegan tortilla. To make a taller tortilla, simply double the recipe below, which made an intimate serving for two. This was our first time making a tortilla and we were not certain just how high it would be with tofu subbing in for eggs.
Gettin' freaky with broccoli...were we a little bit inspired by the Battle Broccoli from the Vegetarian Ep of Iron Chef? Sorta.
The verdict...I loved this! The crispy burnt potatoes at the bottom were addictive and the shaved broccoli is a good way to convince someone that they are a fan of the green flower.
Broccoli Tortilla Espanola
2 potatoes, peeled and sliced thin
1 medium head of broccoli
1/4 onion, diced
1/4 block of firm tofu, crumbled
2 tbsp olive oil
Paprika
Salt, pepper
Take your head of broccoli and cut it in half, separating the stem and the head. Shave slivers of the stem the way that you would for a potato. They should resemble thin broccoli potato chips. For the head, shave off tiny pieces of broccoli floret.
Heat 1 tbsp of oil in a pan and add onions. Saute for a few minutes on med-low heat and then add the first layer of sliced potatoes. Season with salt, pepper, and paprika. Let cook for a minute, then add tofu and broccoli chips. Sprinkle shaved floret over the entire thing. Add more paprika. Drizzle another tbsp of oil over the tortilla and let cook on low heat for 10 minutes.
Slide tortilla onto a plate and invert onto a second plate. Slip the tortilla back into the pan, crispy side up, and continue to cook for another 10 minutes on the other side.
Serve with a romesco sauce or combine Vegenaise with your favorite hot sauce and a touch of agave syrup for a quick topper.
Veggie Recap:
Thursday, September 9, 2010
Vegetables for Breakfast Week. Day 4: Harvest Breakfast Risotto
It was time to tackle a porridge of sorts. I dreamed up all kinds of concoctions, considered mushrooms, but then decided on corn and pumpkin for a "harvest" flavor. I had some ears of corn from the market on hand.
I decided to pull out the rice cooker rather than get intense with making stovetop risotto before I've even had my coffee. I prepped this dish last night and set the timer for morning.
Harvest Breakfast Risotto
1/4 cup oats3/4 cup brown rice
1/2 cup almond milk
1/2 cup fresh sweet corn
1/2 cup canned pumpkin
1/4 cup raisins, optional
1/2 teaspoon salt
Dash of cinnamon
2 cups water
Maple syrup for drizzling
In a rice cooker, add all of the ingredients, except the maple syrup. You can also bring the mixture to a boil and let simmer for half an hour over the stove. Put on CNN or something. Top with maple if you want added sweetness.
It wasn't so pretty to look at, but the flavor was there. If you love pumpkin and have a fair appreciation for corn, this is a nice, hearty keeper.
While exploring veggie breakfast recipes this week, I came across some interesting ideas to try in the future, particularly this one: Sweet Potato Cornbread Hash with Veggie Sausage over at the Kitchn.
I've toyed briefly with an Asian-style breakfast. So if anyone has any ideas, spit 'em out.
Veggie Recap:
I decided to pull out the rice cooker rather than get intense with making stovetop risotto before I've even had my coffee. I prepped this dish last night and set the timer for morning.
Harvest Breakfast Risotto
1/4 cup oats
1/2 cup almond milk
1/2 cup fresh sweet corn
1/2 cup canned pumpkin
1/4 cup raisins, optional
1/2 teaspoon salt
Dash of cinnamon
2 cups water
Maple syrup for drizzling
In a rice cooker, add all of the ingredients, except the maple syrup. You can also bring the mixture to a boil and let simmer for half an hour over the stove. Put on CNN or something. Top with maple if you want added sweetness.
It wasn't so pretty to look at, but the flavor was there. If you love pumpkin and have a fair appreciation for corn, this is a nice, hearty keeper.
While exploring veggie breakfast recipes this week, I came across some interesting ideas to try in the future, particularly this one: Sweet Potato Cornbread Hash with Veggie Sausage over at the Kitchn.
I've toyed briefly with an Asian-style breakfast. So if anyone has any ideas, spit 'em out.
Veggie Recap:
Green Power Trip.
Atiya Ola's is a health food cafe straight out of the 90's, a bit on the shabby side. Except it's only been around for a few years, and it's not entirely vegetarian.
There are, however, plenty of reasons to stop in if you are a raw foodist or need a quick, casual, nutritious meal for cheap. There are some really different options beyond your normal veggie fare here.
It's always been a nudging desire of mine to have a raw restaurant or cafe that's in Center City or in Philadelphia proper. We have raw offerings scattered about and quite a few in the suburbs, but nothing exclusive.
I try to eat raw at least a few times a week, if not once a day. So many meals just naturally do not require cooking that I don't even think about it.
Atiya Ola's does not have your typical veggie crowd, either. I was the youngest person there, and one of the few that ordered veg. There are breakfast meats on the menu and fish, but it is not fast food. Rather, there is a healthier approach.
The raw and vegan items were listed on a chalkboard with many daily veggies and condiments to choose from for a platter or in addition to a wrap. I went with the Grand Garden Wrap, which came with two sides from the menu, so I chose a nutty hummus and the "couscous". Other offerings included dill cucumbers, coconut yams, some were raw and others did not sound like they were, but nothing was specified. It was a bit confusing.
I had to order a Green Power Juice. They had a small for $3, which is actually a steal if you are used to paying $10 for juice in NYC, and a large for $5. The kale-plantain-apple combo was refreshing. It tasted like the juice I make at home, but could have used some ginger or citrus to kick it up.
My wrap was huge and intense, packed with my beloved combination of kale and tahini, greens, tomatoes, couscous, hummus, and onions. It was so filling and jammed with greens that I swear I had more veggie servings than I could possibly ask for and enjoyed every second. I took the other half of my wrap to go, with intentions for a repeat veggie fest later.
Atiya Ola's Spirit First Foods
4505 Baltimore Ave
There are, however, plenty of reasons to stop in if you are a raw foodist or need a quick, casual, nutritious meal for cheap. There are some really different options beyond your normal veggie fare here.
It's always been a nudging desire of mine to have a raw restaurant or cafe that's in Center City or in Philadelphia proper. We have raw offerings scattered about and quite a few in the suburbs, but nothing exclusive.
I try to eat raw at least a few times a week, if not once a day. So many meals just naturally do not require cooking that I don't even think about it.
Atiya Ola's does not have your typical veggie crowd, either. I was the youngest person there, and one of the few that ordered veg. There are breakfast meats on the menu and fish, but it is not fast food. Rather, there is a healthier approach.
The raw and vegan items were listed on a chalkboard with many daily veggies and condiments to choose from for a platter or in addition to a wrap. I went with the Grand Garden Wrap, which came with two sides from the menu, so I chose a nutty hummus and the "couscous". Other offerings included dill cucumbers, coconut yams, some were raw and others did not sound like they were, but nothing was specified. It was a bit confusing.
I had to order a Green Power Juice. They had a small for $3, which is actually a steal if you are used to paying $10 for juice in NYC, and a large for $5. The kale-plantain-apple combo was refreshing. It tasted like the juice I make at home, but could have used some ginger or citrus to kick it up.
My wrap was huge and intense, packed with my beloved combination of kale and tahini, greens, tomatoes, couscous, hummus, and onions. It was so filling and jammed with greens that I swear I had more veggie servings than I could possibly ask for and enjoyed every second. I took the other half of my wrap to go, with intentions for a repeat veggie fest later.
| The Green Power: Petite, yet powerful. |
Atiya Ola's Spirit First Foods
4505 Baltimore Ave
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