Try Kumquat Dishes at Santa Monica Restaurant Week

Kumquats. A humble, grape-sized citrus. Easily forgotten. Yet this Mediterranean climate fruit has a multifaceted flavor palate with a sweet peel and tart fruit. A myriad of health benefits accompany the taste, including Vitamin C and E, B vitamins, iron, magnesium, antioxidants, fiber, and more. And while the nutrition is a reason to include kumquats in some of your favorite dishes, the zippy taste brightens up a variety of menu items, at home or when going out to eat. These are some of the reasons why Santa Monica Travel & Tourism (SMTT) has chosen the kumquat to be the 2020 custom ingredient for Santa Monica Restaurant Week 2020 held from January 6-12.

“As a long-time resident of the beach city, Santa Monica Restaurant Week is one of my favorite times to enjoy our restaurant scene with friends and family, and I hope many of my neighbors do the same this year,” said Misti Kerns, President/CEO of SMTT.

Throughout the week-long celebration of all things kumquat, chefs from 37 Santa Monica area restaurants will be featuring unique menu items that include this seasonal fruit. Delicious culinary creations include appetizers, salads, vegetarian and non-vegetarian items, drinks, and desserts. Plan your culinary tour and taste with friends.

Kumquat on the Menu

Some dishes we’re looking forward to include the following. Charred Carrot Salad at FIG Restaurant. Kumquat and Fennel Salad at Èlephante. Scoops Ice Cream & Treats’ Kumquat Caramel Date Ice Cream. The Spiced Turnips and Poached Kumquats at Fia. Kumquat Upside Down Cake at The Lobster. Pumpkin Toast with Burrata, Kumquats, and Pumpkin Seed Crumble at Little Prince.  Pear & Kumquat Salad at Massilia. Kumquat Marmalade Flat Bread at Rosti Tuscan Kitchen. Baby Greens and Shaved Fennel Salad at Stella Barra Pizzeria & Wine Bar. Winter Kumquat Salad at Tiato. Curried Spiced Butternut Squash at Upper West, and many more.

Social Media Contest for Santa Monica Restaurant Week 2020

Participate in the social media contest and enter for a chance to win a $500 gift card to dine in the beachside community by sharing Santa Monica Restaurant Week photos on social with the hashtag #SMRestaurantWeek.

Learn more and check out the list of participating restaurants and menu items: www.santamonica.com/restaurantweek.

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

The post Kumquats on the Menu: Santa Monica Restaurant Week 2020 appeared first on LA Yoga Magazine - Ayurveda & Health.

Heart of Palm Vegan “Crab Cake” at Crustacean in Beverly Hills

The Heart of the Vegan Menu at Crustacean Beverly Hills

If you’ve already discovered all the best seafood restaurants in Beverly Hills you’ve definitely eaten at Crustacean. It is the cornerstone of Asian fusion at the intersection of North Bedford Drive and Little Santa Monica Blvd. Today, The An Dynasty has reinvented the future of Asian cuisine, again.

The reopening after Crustacean’s months-long renovation features the addition of their highly anticipated vegan dishes.

The menu you love is still intact. The one with their famous signature garlic noodles that helped position their flagship restaurant to its current status. Also intact is the interior water feature submerged under glass beneath the floor, as well as the grace with which they provide service.

The interior redesign overseen by owner and CEO Elizabeth An is a modern Asian marvel designed to transport you to Vietnam in the future and back to Beverly Hills. To understand the magic on the plate, we visit the past.

Ancient History

The 50-year history of the House of An and the family who developed Asian fusion cuisine as we know it is best understood as lineage cuisine with a karmic arc is so steep you’ll need hold onto your vegan “crab” cakes.

Their story involves more than one flight from Saigon. Elizabeth shares the story of how matriarch Chef Helen An, as a child, took refuge in a Buddhist monastery, where the vegan monks worked their magic, fashioning sacred dishes with vegetables and with love.

Then in 1975, the family fled Saigon, landing in San Francisco where necessity led to the creation of dishes created to appeal to diners who were unfamiliar with and even suspicious of traditional Vietnamese food. The arc is an expansive, creatively expressed culinary journey from that monastery to Beverly Hills.  And now, they’ve achieved the best of what veganism and Beverly Hills have to offer.

Executive Chef Tony Nguyen. Photo by Sam Slovick

Modern History

America is county of migrants, many noteworthy contributions come from refugees like Chef Helen An. Then add Executive Chef Tony Nguyen to the kitchen, for a selection of inspired vegan dishes, with sacred soulful origins. In keeping with this family tradition of refined service, Chef Tony dropped a love bomb in the Crustacean kitchen, and it is evident on every plate.

Chef Tony’s future-forward philosophy of inclusion is on his social media and in his heart, where we begin to understand the source of his culinary gifts. “Great Food sees no color,” Chef Tony posts. “One of the best things about being a chef is working with so many different people of race, sexual orientation, and religious views. We all have one thing in common; we gotta eat,” he hashtags #PEACE #Unity.

Crustacean’s Vegan Karate Salad

Vegan Elevated

Let’s talk about the food. First, everything is a work of art. Plated with care and featuring flavor combinations that inspire.

My favorite vegan dish is the Hearts of Palm “Crab Cake”, which uses finely diced hearts of palm and spicy aioli to achieve a replication so real it could crawl off the plate. Browned to a perfect crisp, the texture emulates the little shredded bits of “white” meat in the original crab cakes. These vegan crabs could fool the most discerning palate.

My other favorite is the Karate Salad: kohlrabi, black truffle, crispy Kennebec potato, and garlic blossom. Crunchy, flavorful, rich but not overwhelming. This is salad that comes to mind an Asian coleslaw. You won’t have to be reminded to order this every time you come back, and you will.

The Wild Mushroom Wontons, with ginger and lemongrass coulis, are why Crustacean Beverly Hills has maintained its place as cornerstone of Asian fusion cuisine. There are no words to describe it. Make a reservation to see for yourself.

Peruse the rest of the menu. Many vegan options are highlighted, such as the melt-in-your mouth Kung Pao Eggplant, perfectly spiced turmeric-infused Cauliflower and Brussels Sprouts, and more. Gluten-free items are available. Order a variety of selections for your table to share.

Learn more about Crustacean at: crustaceanbh.com

Sam Slovick

Award-winning journalist, documentary director and long-term LA Yoga contributor Sam Slovick is the director, writer and producer of the Radicalized documentary, currently working on the Kirtan Road Dogs documentary.

samslovick.com

The post Asian Fusion meets Modern Vegan at Crustacean Beverly Hills appeared first on LA Yoga Magazine - Ayurveda & Health.

Plant-Based Veggie Grill’s Comfort Food

Veggie Grill continues to lead the pack of plant-based fast casual restaurants in not only in California but across the country. The Veggie Grill Downtown LA is an outpost of this growing group of restaurants. What I love about their menu is that while everything is plant-based, the items are recognizable fare. They don’t offer concoctions that render the plants unrecognizable.

Veggie Grill really brought comfort food to the plant-based game. Wraps and salads? On the menu. More than that. If you want a burger and fries? They have the best. Mac-n-cheese, taco salad? Yum and YUM.

I know I love Veggie Grill. And and when I was reading other people’s reviews, I found it interesting how many started with the phrase, “I’m not a vegetarian, but…” Then they go on to extol the virtues of their four different kinds of burgers, as well as sandwiches, tacos, and side dishes such as fries and cauli-mashed potatoes and gravy.

Veggie Grill Downtown LA

The DTLA location has the familiar and cozy Veggie Grill feel with streamlined ordering and dining experiences as well as convenient take-out and delivery to serve the growing vibrancy of the downtown live/work area.

Veggie Grill was started in 2006 by Kevin Boylan and friend T.K. Pillan who vegan were discussing various new projects, and after personally experiencing the benefits of a veggie-based diet, wanted to create a way for others to have the same breakthrough. It has now grown to 32 locations in four states.

According to Veggie Grill CEO Steve Heeley, “With this opening, Veggie Grill will be a part of Downtown Los Angeles’ revitalization and cater to a dynamic community who believes in our purpose – better for you. Better for the planet.” Word, Steve.

Eat Veggie Grill

Find Veggie Grill in Downtown LA at 523 West 6th Street, Los Angeles, CA 90014
And visit: veggiegrill.com

Julie Hale

Julie Devi Hale, MFT, eRYT is a psychotherapist, yoga and meditation teacher who attends to private clients in Los Angeles as well as runs retreats regularly in her home away-from-home; the Sequoia National Forest: juliehale.net

The post Veggie Grill Downtown LA Shares Fast Casual Plant-Based Fare appeared first on LA Yoga Magazine - Ayurveda & Health.

Persimmon and Kale Salad at Massilia

Taste a Variety of Persimmon Dishes at the 2019 Santa Monica Restaurant Week

Persimmons may be one of the hidden treasures found in SoCal farmers’ markets in the late fall and early winter. Rich in vitamins, minerals, fiber, and healthy phyto-nutrients, with tastes that combine well with a variety of other fresh produce, the persimmon is the star of the 2019 Santa Monica Restaurant Week.

According to persimmon farmer Laura Ramirez of JJ’s Lone Daughter Ranch, “There are two distinct varieties of persimmon found here. The fuyu variety is flat and sweet like an apple while the hachiya is cone-shaped and sweet like honey. It’s an old-fashioned fruit with a very unique flavor.”

If you’re looking for inspiration when it comes to how to incorporate the range of flavors found in a persimmon, dine out at one of Santa Monica’s participating restaurants. Try a range of dishes that include Crunchy Kale and Persimmon Salad at downtown destination Massilia (the expansive outdoor patio offers seating for parties large and small). Satisfy your cravings for something sweet with Persimmon Sorbetoo at Caffé Bella. Snack on seasonal flavors with the Roasted Acorn Squash and Pickled Persimmon Tacos at Azule Taqueria. Order the Roasted Persimmon Tartine at Upper West. Check out the full list of participating restaurants at santamonica.com/restaurantweek.

Ride the Shuttle for Downtown Tastings

In anticipation of Santa Monica Restaurant Week, members of our team rode for the first time on the Santa Monica Free Ride Shuttle and started with fresh tacos with persimmon salsa at El Cholo, arugula and persimmon salads at Esters Wine Shop & Bar, kale and persimmon salads at Massilia (accompanied by tasting items from the full menu), and desserts with a view at the rooftop Elephanté Beach House. If you haven’t yet been to any of these Santa Monica gems, I recommend them all. I had been particularly curious about Massilia, which has transformed a space on 4th Street where Border Grill had made its home. A particular treasure is Elephanté, whose streetside presence is an unassuming door next to Flower Child and the Laemmle Monica Film Center. Elephanté has created a gorgeous indoor/outdoor rooftop bar and restaurant with ocean views and a food and cocktail menu worthy of the view.

The list of restaurants participating in the persimmon festivities is extensive with a number of not-to-be-missed locations. Gather your friends and family and celebrate the fresh produce from the local farmers’ markets and the creativity of area chefs. Check out the full list at: santamonica.com/restaurantweek. Oh, and make sure to participate in this year’s Social Media Contest!

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

The post Persimmons Featured at Santa Monica Restaurant Week appeared first on LA Yoga Magazine - Ayurveda & Health.

Chef Fernando Darin at Ray’s and Stark Bar at LACMA. Photo by Jeff Skeirik/Rawtographer

Chef Fernando Darin at Ray’s and Stark Bar at LACMA

Upon first meeting Chef Fernando Darin, you may be surprised to hear that he has a dedicated and active yoga practice. As Executive Chef of Ray’s & Stark Bar at the Los Angeles County Museum of Art (LACMA), Chef Darin is in constant motion. This is the case whether he is preparing the perfect pizza, plating dishes for one of the many events hosted on the LACMA campus, or developing innovative recipes and programs. These include launching exclusive recipes for the restaurant’s patio-located weekend Barky Brunch (which includes menu dishes for people and pups).

The handcrafted pizzas and dog-friendly menu aren’t the only distinguishing features of Ray’s and Stark Bar. Chef Darin has a commitment to farm-to-table cuisine. There are even raised garden beds located behind the kitchen where Chef Darin grows such delights as herbs and edible flowers that are used in the restaurant on a daily basis.

Originally from Brazil, Chef Darin hails from an Italian family (hence, his love of pizza and pasta). Before making a professional commitment to the culinary world, he was a musician who traveled the world. LA was always a favorite city and it was where he landed for culinary school at Le Cordon Bleu College of Culinary Arts. That was more than 10 years ago and now the City of Angels is his home. It may be unsurprising that Chef Darin experienced his first yoga class here. He took some time amidst his busy schedule to talk to us about how his yoga practice has affected his work in a busy kitchen and his approach to food.

Chef Fernando Darin at LACMA. Photograph by Jeff Skeirik/Rawtographer

Chef Fernando Darin and Yoga Practice

How did you discover yoga and begin your own practice?

I started about a year ago. At first, I was skeptical about it; I never thought it would work. My workouts at the time consisted basically of lifting weights and playing other sports. And the perceptions that I had about yoga were completely wrong.

Then I went in to class and got my ass kicked. I remember thinking, “I’m never coming back to this.” Three days later I was back and I haven’t stopped.

How does your experience and background as a musician connect to your yoga practice?

I feel that yoga helps my creativity and that reflects in the way I play music. The mental clarity and enhanced breathing definitely have an impact on how my brain channels creativity.

Do you have go-to yoga places to practice in LA?

I practice at Modo Yoga, on La Brea.

What are some places in LA where you enjoy spending your time off?

I love Los Angeles; it’s my favorite city in the world. Just by being able to live and work here, I feel grateful. Chefs don’t really have a lot of time off. But when I do, I like going to the beach, dining out and of course, yoga.

Chef Fernando Darin on Yoga and the Kitchen

Has your yoga practice affected what you eat at home?

I consider myself a flexitarian, and I have always liked to have a clean, more plant-based diet. Yoga goes hand-in-hand with what I believe about eating: Your diet must be balanced. It doesn’t matter if you’re vegan or if your choice of protein comes from animals.

Every single bite of food that goes into our mouths is based on choices that we make. That is the most important thing for me. With people’s busy schedules in the modern world, sometimes we forget to think about what we’re putting in our body, or to question where that food comes from.

How has your yoga practice had an impact on your daily life?

Chefs work in a very stressful environment. We stand 98% of the time, sometimes for 14 or 15 hours each day. I find that the yoga postures are amazing to fix any back or leg pains.

A big part of my job is to create balanced flavors and textures in the food. Yoga also fits in with this since a lot of the focus of yoga is about balance.

How has yoga influenced your approach to your professional life?

My yoga practice reaches a very deep level of self-awareness and well-being. If I’m feeling complete and mentally strong, it’s easier to solve problems, to be creative, and to be more approachable to guests.

Chef Fernando Darin at Ray’s and Stark Bar at LACMA. Photo by Jeff Skeirik/Rawtographer

Chef Fernando Darin at Ray’s and Stark Bar at LACMA

What kind of personal touches have you brought to being the Executive Chef at Ray’s and Stark Bar at LACMA?

When I took over Ray’s and Stark Bar, I like to think I brought a deeper sense of care about the food and a bigger focus on teamwork. Sometimes with our busy jobs and crazy lives, we forget to look around. We start taking things for granted. Most of the cooks who were in the kitchen had this same issue. Primarily, I taught the cooks and chefs that, yes it’s possible to work while being happy.

How do you incorporate the bounty from the garden in menu items?

It depends on the season. When the garden is full of edible flowers, we use those in dishes.

What are some of your favorite recipes?

In the past year, I’ve gone deep on making pizzas. And I have truly found passion in it. Every single thing about pizza, from making the perfect dough that takes 48 hours to be ready, to baking it in a just-right 800 degree oven.

Chef Fernando Darin on Cooking for Love

What are some of the favorite dishes you like to create for yourself and your family and/or friends?

It absolutely doesn’t matter what am I cooking or for whom I am cooking. All food needs to be treated with the same respect, from a lettuce to a steak. And it has to be cooked with love and care. Call me crazy, but I notice when someone made a plate of food when they are angry.

Growing up in Brazil in an Italian family, are there any secrets you learned about having a healthy home kitchen that you can pass on to our readers?

Yes absolutely! First, NO processed food. Everyone should know the basics of how to prepare food. It doesn’t have to be complicated, and it’s a skill that comes fairly easily with very little practice.

Processed food is terrible for your body, and it is extremely addictive.

Buy local. Buy organic. And buy sustainable.

Learn More about Ray’s and Stark Bar

Learn more about Ray’s and Stark Bar at LACMA at: raysandstarkbar.com or: lacma.org/food-drink.

Museum admission is not required to eat at the restaurant, which features indoor and outdoor seating.

Barky Brunch is held Saturday and Sunday 10am-3pm.

Follow @raysandstarkbar on IG for more news and updates.

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

The post Chef Fernando Darin on Yoga, Food, and Finding Balance in the Kitchen appeared first on LA Yoga Magazine - Ayurveda & Health.

When we dedicate ourselves to a practice, we also become more interested in how we nourish ourselves through food. This is certainly the case for Denise DuBarry Hay. Denise is a dedicated yoga practitioner who owns the popular Palm Desert studio Bikram Yoga Plus. Her daughter Samantha owns the Bikram Yoga Kauai studio and her entire family practices yoga. Denise wanted to help her students—and other residents and visitors to the Coachella Valley—by providing delicious, high-performance food at her new restaurant Wildest Greens. She says, “The studio and the restaurant are connected by a desire to be healthier.  What you put in your body is 80% responsible for your health, what you do with your body is responsible for the other 20%.”

Wildest Greens Organic Food in Palm Desert

Denise says, “This restaurant is born out of my love of health and wellness. I fervently believe our bodies are at their optimum when we eat clean, detoxify, and incorporate exercise into our daily lives. After all, good nutritious, organic, healthy, fresh, raw foods filled with live enzymes, vitamins, and minerals – without fillers, additives, or preservatives – give us the building blocks we need for the vitality and health we all want.”

The all-organic menu at Wildest Greens features fusion cuisine to satisfy a variety of palates and dietary needs and preferences. The menu includes paleo, raw, vegan, gluten-free, and Ayurvedic (with a daily kitchari cleansing soup). Some of the popular menu items include: Vegan Faux Tuna Boats, Roasted Cauliflower with Turmeric, and Bison Burgers. Other don’t miss choices are Turmeric Lattes, Gluten Free Chocolate Chip Cookies, and Brekkie Burritos. Omnivores of all stripes and strict plant-based diners can break fresh bread together.

Farm to Table at Wildest Greens

It is truly farm-to-table with ingredients such as fresh-juiced turmeric from DuBarry Hay’s family farm in Kauai. Don’t miss the zippy Golden Dragon dressing that features the turmeric. Juices, coffees, teas, beers, and wines are all available. You can also order Wildest Greens’ own kombucha on tap. Cold-pressed juices and to-go items make a perfect grab-and-go. Some of Denise’s favorite menu items include the Turmeric Latte, Buddha Bowl, Supa Man Smoothie, and the Vegan Cauliflower Crust Flatbread.

Fulfill Your Fresh Food Fantasies

Wildest Greens’ tagline is “Fulfill your fresh food fantasies.” Denise says, “I opened this restaurant/market as a fantasy place that I would want to go. It seems that a lot of other people have the same fantasy.” If the initial community (and yoga student) response is any indication, Denise DuBarry Hay and her team are certainly fulfilling fantasies one meal at a time. The restaurant is currently open for brunch daily.

For More Information about Wildest Greens

Wildest Greens
72990 El Paseo #3, Palm Desert, CA 92260
760.636.0441
wildestgreens.com

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

The post Wildest Greens Offers High Performance Organic Food in Palm Desert appeared first on LA Yoga Magazine - Ayurveda & Health.

LOCALI is the deli-style restaurant where you can take your vegan first date, meat-loving grandmother, and fast food addicted coworker alike. Their concept is a combo deli/natural foods market plus convenience store with nutritious, thoughtful, organic offerings. Their newest LA outpost in West Hollywood is conveniently located on Santa Monica Boulevard between San Vicente and La Cienega.

LOCALI West Hollywood Provides Healthy Options

The team at this healthy and tasty restaurant pioneered conscious food for Los Angelenos from Venice to Hollywood to DTLA. Their downtown Localita & the Badasserie is completely vegan. On the other hand, Venice, Hollywood, and their WeHo location offer chicken, turkey, and tuna sandwich options. If you’re plant-based, do not despair! They offer carefully crafted their vegan analogues.

Any meal on their delectable menu can be made meat-friendly or free, paleo, vegan, and vegetarian without losing any of the original flavor profile. When it comes to grains, if you labored with Shakespeare on “To gluten or not to gluten,” you can question no further. All options are on the deli table. I tried the vegan chili and shamrock shake. I enjoyed what may very well be my favorite meal of the year.

LOCALI treat its customers like family. They maintain an egalitarian environment among employees. “Our staff is our first customer,” says co-founder Melissa Rosen. “That love and respect with our staff is reflected with the customers. The relationships we have with our customers touches our hearts.” Weekly, daily, and multi-day regulars frequent LOCALI because the food is delicious, the ambiance is delightful. In a city of millions, here everyone knows your name.

WeHo Grand Opening

Join LOCALI WeHo for their official grand opening November 16, 5:00-8:00pm. The first 100 guests will receive free food and free swag bags.

Where to Find LOCALI West Hollywood

LOCALI
8730 Santa Monica Blvd. Unit D
West Hollywood
localiyours.com

Marja Lankinen

Marja Lankinen, founder and CEO of Yoga for Dancers, is a yoga therapist and commercial dancer in Los Angeles and travels the globe teaching yoga and meditation: yogafordancers.com

www.yogafordancers.com

The post LOCALI Brings a Healthy Deli to West Hollywood appeared first on LA Yoga Magazine - Ayurveda & Health.

Another “green” eatery graces Los Angeles? Bring it! I say—and many seem to agree: Flower Child Santa Monica was busy when I visited on a recent May Sunday. Vegan, vegetarian, and gluten-free dishes made with locally sourced ingredients fit perfectly into the image of a health-obsessed LA.

Owned by Fox Restaurant Concepts, the group behind True Food Kitchen, Flower Child is located in what was once part of a larger Laemmle theatre (The theatre still stands next door, although smaller). The now split-level casual restaurant offers loft dining overlooking a ground level adorned with orbital light fittings, a colorful peace sign mural, banquettes, and tables topped with a single daisy. There’s a to-go counter, as well as bar and sidewalk seating.

The beautiful open kitchen invites customers to place orders counter-side from a menu comprised of salads ($9.25), bowls ($10.25), whole grain wraps (from $10), mix ‘n’ match sides (one $4; two, $7; three, $9), and protein add-ons (from $4).  Much of this menu is made to order and then brought to your table. Take the delicious Indian spiced cauliflower, lightly fried in grape seed oil, colored yellow from turmeric, and sweetened with dates and almonds. Or the whole wheat, flax, and chia seed wraps, made every day in a grand pita oven. The Bird is the Word wrap ($12) packs grilled chicken, broccoli, jack pepper cheese, and charred peppers—with a bit of heat.

Organic wines by the glass, local beer, and kombucha on tap make up the drinks menu, along with seasonal lemonades, myriad iced teas (including decaf), loose leaf hot teas, and coffee. I recommend the cappuccino made with almond milk by Cali-based Califia Farms. Of the few but tasty desserts, you can’t go wrong with the gluten-free brownie or chocolate-chip cookie. I say just grab them both before settling your order.

Flower Child Santa Monica is located at 1332 2nd Street, Suite B, Santa Monica 310-382-2901, iamaflowerchild.com

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

The post Flower Child Santa Monica appeared first on LA Yoga Magazine - Ayurveda & Health.

There are times when our team has looked at each other while sitting at our desks to say, “Today is a Veggie Grill kind of day.” Whether it is the combination of comfort food made healthy and modern with a bit of SoCal fusion or the fact that anyone with any dietary restriction or conviction can find something on the menu to satisfy, we’re all hooked. “Everything here is plant-based,” I reminded a friend on a recent trip to Veggie Grill. Anything that says chicken isn’t chicken and anything that says burger—well, let’s just say it might not grow on a tree, but did grow directly from the soil in one way or another. You’ll have to remind yourself of this again when you try one of the innovative items on the menu at all 28 Veggie Grill locations: the VG Beyond Burger.

The flavor palette of the Beyond Burger may be familiar to many of us. The patty is served on a sesame seed bun with tomato, lettuce, a signature sauce (reminiscent of some other special sauces we may know), and even melted American veggie cheese. The burger itself is made by SoCal-based Beyond Meat, a company focused on making 100% plant-based items that are even found in the meat aisle to offer alternatives. The base of the soy-and-wheat free burgers is pea protein. One of the reasons this particular burger has become famous is the red juice that stains the sesame seed bun. It’s not what you might think; this is from the beets, an ingredient that even allows the burger to change color as it cooks. According to Veggie Grill CEO Steve Heeley, “This new burger blows away perceptions of what veggie food can be.” Ethan Brown, CEO and founder of Beyond Meat says, “Our goal is to bring The Beyond Burger—and the benefits of plant-based protein – to as many people as possible.” For those craving a plant-based version of what has become a modern American classic, or for people who want to convince skeptical friends, try ordering a VG Beyond Burger.

For more information, visit veggiegrill.com or beyondmeat.com

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

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Khalil Rafati (pictured, above), one of the Founders of SunLife Organics says, “In 2011, my partner Hayley and I opened the doors to the first SunLife Organics in Malibu, California with a simple mission: to love, heal and inspire”

SunLife Organics has opened two new locations—in Pasadena and Manhattan Beach— to help share the remarkable and instantaneous results Khalil experienced as a result of enjoying organic juices, superfood shakes, salads, and bowls. Two of SunLife’s regularly ordered items by dedicated patrons are The Brazilian Bowl and Signature Superfood Shakes like the Wolverine (banana, raw almond butter, dates, coconut, maca, raw cacao, bee pollen, royal jelly, and almond milk).

One of my faves and one I find to be the most intriguing is the Billion Dollar Smoothie, a blend of some of the most nutrient-dense and protein-rich ingredients on the planet with smoothie ingredients like raw cashew butter and spinach along with Four Sigmatic 10 Mushroom Blend, E3-Live, MCT oil, and more. It’s so good at maintaining energy, stamina, and vitality that the proprietors drink it every morning.

Each of the six locations offer a cozy living room atmosphere with open space to sit down and chat, minus Wifi to encourage people to connect. Details such as crystals sprinkled throughout each locations are hallmarks of the SunLife community. The Manhattan Beach location is just a few blocks from the Pier and the beach making it a convenient stop before or after the beach. Retail items including superfood ingredients, nutrient dense snacks, body care products, and books (brain food), are all carefully selected because the owners use them and believe they bring greater meaning and purpose to their lives.

Khalil Rafati says, “SunLife Organics isn’t a juice bar. We wanted a place where we could come together and re-connect as a community, away from our iPads, smartphones, and social networks; a place to elevate the human spirit and help us get back to basics. It’s an experience fueled by the simple but profound joy of human connection.”

Pasadena
146 S. Lake Ave #103
Pasadena CA, 91101
626.765.9662

Manhattan Beach
451 Manhattan Beach Blvd #124
Manhattan Beach, CA 90266
310.545.7773

For more information visit: sunlifeorganics.com

Natalie Macam

Natalie Macam is a Yoga Teacher who teaches locally in Los Angeles: www.nataliemacam.com.

www.nataliemacam.com

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When you walk into Tender Greens off of Westwood’s busy Glendon Avenue, you can feel a sense of immediate respite from the neighborhood bustle outside. In order to accommodate the farm to table eatery, the historic building has been lovingly remodeled. One area has been stripped down to the original brick walls while the addition of a huge skylight in the main dining room—directly over the communal table—offers soft, natural sunlight to support the large centerpiece of fresh salad greens from a local farm in Oxnard. The walls are covered with striking paintings by a local artist. This ambience supports the overall philosophy about the food served here, clean, natural with elegant touches. The fast casual counter ordering ensures that you can be in and out of there quickly if you need to, but the relaxed atmosphere of the restaurant and the nice beer/wine/aqua fresca/kombucha selection invite you to stay and chat for awhile.

Tender Greens is unique in that while many locations share menu items, each location has its own Executive Chef (with a fine dining background) who not only ensures the quality of the dishes offered, but creates their own daily specials. Says Westwood’s Executive Chef Kirsten Walker, “It’s a creative challenge to come up with recipes that fit into not only the philosophical quality of our food, but that can be offered as fast casual fare.” The menu items are locally and sustainably sourced with options for omnivores, vegetarians, and vegans alike, making this suitable to satisfy a wide variety of palates and preferences. The big plates are offered mix-and-match style with choices of main dish and sides and can be served as a sandwich, hot plate, or salad. In addition, a variety of comfort soups, salads, rotating desserts, and kids’ options are on offer.

Just a warning, it’s Westwood, so street parking is scarce. Walk, bike, take transit, carpool, or plan ahead and stack your visit with a trip to the local Trader Joe’s. Even with that challenge, as an express, healthy and affordable new option—Tender Greens is a welcome addition to Westwood Village.

Tender Greens
Westwood Village
1109 Glendon Avenue
Los Angeles, CA 90024
(213) 335-5359
tendergreens.com

Julie Hale

Julie Devi Hale, MFT, eRYT is a psychotherapist, yoga and meditation teacher who attends to private clients in Los Angeles as well as runs retreats regularly in her home away-from-home; the Sequoia National Forest: juliehale.net

The post Tender Greens Westwood appeared first on LA Yoga Magazine - Ayurveda & Health.

What makes Chef Conness’s menu at Sausal so successful is that the dishes are authentic and modern at the same time. Throughout the menu, she incorporates local ingredients related to the produce of missionaries and the early Californios of Alta California (modern day California plus states to the east). “Our cuisine is based on local Native American foods, such as black walnuts, blackberries, pine nuts, chia seeds, prickly pear, as well as the foods that were brought here by the Spanish and Mexican people,” she says. “The Spanish brought figs, pears, olives and citrus; the Mexicans brought pumpkin, tomatoes, corn and chilis.”

Using wood fire and slow roasting techniques popularized by the rancheros’ communal feasts means that Sausal serves a variety of soulful dishes, from snacks to stews. The sophisticated drinks menu uses housemade infusions and small batch spirits – the Jalisco Pear (tequila, pear brandy, house allspice dram, lemon) is a smooth choice. Save room because the Spanish sticky date cake is worth the indulgence.

The Mariachi Mondays features an actual mariachi band along with chef specials. Come early for happy hour and $5 margaritas and check the website for Chef Anne’s dinner series.

Sausal, 219 Main St, El Segundo. 310-322-2721, sausal.com.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

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A casual corner spot with a customizable menu, good-for-you cocktails, and a sunny patio? Count me in! Owned by chef Jon Rollo (whose other half is Barry’s Boot Camp CEO Joey Gonzalez), this is the brand’s sixth opening in a portfolio that stretches from Costa Mesa to Century City.

The space occupies what used to be FEED Body & Soul. Walking in, you might recognize the large bar that anchors the dining room, yet the interior has been enlivened thanks to Jon’s designer touch – he sourced the eclectic lighting fixtures and Singer sewing machine stools from antique stores around Southern California. Everything on the menu is fresh, healthy, and organic, and most items can be tailored to individual diets. You can build your own salad or choose from specialty options like the brown rice-farro-quinoa West Coast Bowl. There are tacos, paninis, soups, and burgers, though perhaps the most indulgent of all is the brunch menu: French Toast with berries and agave is delicious, while the Protein Scramble – a mix that includes turkey bacon, mushrooms, and pico de gallo atop an egg white – will kickstart the day. Cocktails are infused with potent ingredients like activated charcoal (Greenleaf Mule) and bee pollen (The Bees Knees), and arrive beautifully presented with cuttings from the onsite chef’s garden. Who needs a cherry on top?

Greenleaf is set up for to-go orders, but with bar seating (there’s also a snack menu), cozy nooks, a beer and wine list, Portola coffee, and a range of locally made desserts — did I mention the patio?! – it’s a shame not to linger. This is a restaurant chain I’m in love with.

1239 Abbot Kinney, Venice, CA 90291
310-399-9400, greenleafchopshop.com
Photo by Tiffany Chien

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

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Like Moby, I’m a fan of Los Angeles’ architecture. Unlike Moby, I’m not a vegan, though I am partial to plant-based cuisine. So, when I learned that the world-famous musician had opened an organic vegan spot called Little Pine in an Art Deco building in Silver Lake, I was intrigued.

Built in 1946, the well-preserved building is characteristic of the Deco era, with stepped forms, geometric cutouts, and sweeping curves. When I visited for dinner one evening, the dining room was dimly lit with candles, yet I could make out its modern, minimalistic interior designed by local firm Studio Hus: wood beams lining the ceiling, tables fronting an L-shaped banquette strewn with throw pillows, and a dining niche wrapped in forest-scene wallpaper, perfect for the large group it was hosting. There’s a heated outdoor dining patio, as well as a small parking lot.

The tapas-style menu offers comfort foods though portions are substantial; meaning four dishes between two diners are plenty. Plates score high on flavor, texture, and satiability, especially the farro walnut salad with butternut squash, panzanella dressed in avocado vinaigrette, and pesto-brushed crostini topped with maitake mushrooms that deliciously tasted of garlic and thyme.  

As for drinks, there are vegan wines and beers, sparkling cocktails, and tea-based kombucha made by DTLA’s Better Booch (try the rose flavor). Pastry chef Kelli Nehls creates delicious desserts, especially the s’mores ganache, with a pillowy meringue made from whipped chickpea liquid. On the way out, I purchased a quirky cup from Little Pine’s small shop filled with books, pine-scented candles, and pet-inspired gifts – particularly apropos since 100% of the restaurant and shop’s profits support animal welfare organizations including Farm Sanctuary and PETA.

Little Pine Restaurant

2870 Rowena Avenue

Los Angeles, CA 90039, 323-741-8148

littlepinerestaurant.com

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

The post Little Pine Restaurant appeared first on LA Yoga Magazine - Ayurveda & Health.

When Akasha Richmond arrived in LA, she lived in an ashram on the corner of Fairfax and 3rd Streets. There she studied yoga, learned Indian cooking under Yogi Bhajan, and worked at Golden Temple, a restaurant frequented by Michael Jackson. A few decades later, including a 14-year stint as MJ’s personal chef, Richmond is now channeling her passion for India through a new restaurant venture called SAMBAR. Located a block away from her renowned Akasha restaurant in Culver City, SAMBAR is where she offers her personal twist on typical Indian dishes.

Named for a soupy Southern Indian stew (and the first Indian dish Richmond ever tried), SAMBAR’s menu is spiked with salty, spicy, sweet, sour, and hot flavors that reflect the mélange of spices found across the Indian subcontinent. In turn, California produce informs the seasonal menu.

Cheese Thali is an excellent starter: the platter of goat and cow paneer (fresh Indian cheese) comes with papadums, naan, spiced pistachios, pickled Meyer lemons, and delectable mango chutney flavored with mustard seeds. The Truck Stop Goat Curry — slow braised in cumin, tomato, onion, and goat yogurt sauce — is a crowd pleaser.  You can turn up the heat anytime with chili thali made of red chili powder, pickled jalapenos and malabar hot sauce. For balance, the gin-based Road to Rishikesh cocktail is mixed with aloe liqueur and holy basil bitters, and Rose of Jaipur punch is served in a silver goblet – both delicious palate refreshers. You might also try the Punjabi Mama greens and masala braised short ribs. If it’s chicken tikka masala you’re after, you won’t find it here; apparently, that is a British invention.

SAMBAR is open for lunch Tuesday to Friday, and dinner Tuesday to Sunday. Closed on Monday. 9531 Culver Blvd. Culver City, CA 90232, 310-558-8800, sambarcc.com.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

The post SAMBAR appeared first on LA Yoga Magazine - Ayurveda & Health.

When Chef Roberto Martin began his training at the Culinary Institute of America, if you had told him that one day he’d be at the helm of a vegan cafe and bar—he might not have believed you. His formerly omniverous self should not fear: This plant-based indoor/outdoor location with a full bar, stellar organic wine list, vibrant happy hour, and hip design (with reclaimed materials) is an eatery any chef would be proud to captain.

Let’s talk about the food. Chef Martin has brilliantly created a selection of menu items that offer familiar flavor combinations but with creative combinations. Many of the recipes were inspired by some of Chef Martin’s family dishes, such as the ceviche nachos (with hearts of palm and chipotle aioli) and guajillo jackfruit tacos (they have just enough kick and the jackfruit has a naturally satisfying shredded taco filling texture). The American spring rolls are a dish Chef Martin refers to as his vegan double double because of the combination of the lettuce, tomato, pickle, caramelized onion, house-made thousands island and hemp seed for crunch. Chef Martin is particularly proud of the sake braised daikon scallops—yes, made with daikon.

Chef Martin committed to a plant-based diet in his own life while working as a private chef for talk show host Ellen DeGeneres. This led to two best-selling cookbooks: Vegan Cooking for Carnivores and Roberto’s New Vegan Cooking as well as tv appearances and now eLOVate.

eLOVate is between Joan’s on Third and Starbucks, facing Olympic and Tongva park. There is free parking under the mixed use building (the entrance is on Ocean Ave). Finding it for the first time takes some attention—my GPS took me to Starbucks—but it is well worth the search.

eLOVate Vegan Kitchen & Juicery

1705 Ocean Ave #111, Santa Monica, CA 90401

424-272-8700

elovatekitchen.com

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

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Glendale’s Kenneth Village is a already destination for foodies, pedestrians, and yoga students (Yoga Vibe LA at the Village). Now it is a destination for the newest vegan soft-serve frozen desserts; the new shop on the block is Yoga-urt. The vibe for the location is reminiscent of the chill hangout of a yoga studio with features like the whimsical blackboard inviting fun messages at the front door and the outdoor seating area at the back. It’s no accident that the space feels like a yoga studio, and that the name riffs off the yoga/yogurt word play. Yoga-urt founder Melissa Schulman’s inspiration emerged during a year she spent taking a break from her project management career and immersing herself in her yoga practice, taking teacher training, going on retreat, working in a yoga studio…and dreaming of a yogurt bar, but not just any yogurt bar.

Melissa set her sights on dairy-free, kosher, non-GMO, organic, and delicious. Research and development for a unique set of recipes began in 2014; the team included Ayurvedically influenced chef Meredith Sarah Klein and menu and product innovator Jim Broussalian. Their creations are definitely delicious. Yoga-urt’s smooth and creamy soft serve made-from-scratch options have an almond cashew base and four strains of live probiotics. Personally, I couldn’t name a favorite, especially with flavors like peanut butter prana, salted caramel Zen, chocolate bliss, calming coconut chai, green tea tranquility, strawberry serenity, and Ganesha’s sweet greens (with kale and spinach). Toppings include superfoods like goji berries and mulberries as well as fresh fruits, shredded coconut, cacao nibs, and even vegan gummy bears. Smoothies, coffee, and tea round out the menu. Whatever part of town you usually frequent, head to Kenneth Village and try all the flavors.

VegNews Magazine lists Yoga-urt in the 8 Best Places for Vegan Frozen Yogurt.

1407 W Kenneth Road, Glendale, CA 91201

818-545-3880

yoga-urt.com

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

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After a decade of success in Mexico, the brand’s first US barBasanti outpost opened in April 2015. Upon entering the red tiled space you’ll be confronted with floor-to-ceiling cubed shelving filled with canisters containing over 50 loose-leaf teas from India, China, and Japan. To personalize the experience, a tactile display allows customers to see, smell, and touch the green, white, or black tea combinations prior to choosing their brew. Taste profiles range from the Blue Moon, a flavored white tea blended with freeze-dried cranberries and rose petals; to the Nest Ruby, a specially fermented tea made of long-living, pressed pu erh.

For the more adventurous, there is a lengthy menu of chai teas; tea espressos, which are brewed in the tea-espresso machine; matcha teas like the delicious Tiger Matcha, a blend of white tea, coconut, green matcha powder, and milk (I chose almond); and frozen blended yogurt teas whose dairy base can either be mixed with matcha and banana, chai and mango, or rooibos and chocolate.

Beware of the treats! Pairing the red velvet white chocolate brownie by Be Luscious Cookies with a fragrant Blue Moon tea-espresso could become a weekly cheat treat.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

The post barBasanti Tea Bar appeared first on LA Yoga Magazine - Ayurveda & Health.

Fala Me to Heaven, Fala Me To Runyon, Fala Me To KALEifornia. These are just some of the evocative names of the dishes at Fala Bar. This “always vegan, always fresh, always organic” and kosher fast food joint is located in an unassuming cafe in West Hollywood on Melrose near Fairfax. Perfect for takeout, the location also features a few sidewalk tables complete with spicy house made condiments to satisfy a casual diner’s desire for instant gratification in this innovative and delicious entry in LA’s healthy food revolution.

Gina Ragnone, Fala Bar team member and holistic health coach, curated the menu to carefully craft healthy, vegan, nut-free, mostly gluten-free (aside from pita which can be substituted with cabbage) dishes based on falafel. Before you underestimate the magic in what appears to be a simple the menu, you must taste Fala Bar. The five different varieties of falafel are made to order and also available as baked options. The original garbanzo-based recipe is spiced with cilantro, parsley, garlic, cumin, onion, and jalapenos. The spicy option adds red peppers and the crunchy variety is a simple mix with cumin, coriander, and salt. The unique sweet potato and kale falafels offer a surprising twist on a favorite high-protein plant-based comfort food.

The aforementioned Fala Me to….are the salad dishes, that feature your choice of falafel mixed with veggies such as mixed greens, mixed cabbages, Israeli salad, and humus (Heaven); or quinoa tabouli, Brussels sprouts, hummus, Israeli salad, and white cabbage (Runyon); or shredded carrots, sunflower sprouts, micro greens, humous, lemony kale, and quinoa (for KALEifornia). Don’t stop at the salads. The three falafel-based burgers are some of the best vegan options around. I’m already planning my next order and hoping to share some falafel with Gina.

Fala Bar, 7751 1/2 Melrose Ave, Los Angeles, CA 90046

323-424-7131, falabar.com

By Felicia Tomasko, RN, Editor-in-Chief of LA YOGA and President of the Bliss Network.

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

The post Fala Bar appeared first on LA Yoga Magazine - Ayurveda & Health.

With locations in two of the city’s hottest neighborhoods (Venice and Larchmont), it comes as no surprise that Cafe Gratitude recently opened its doors in Los Angeles’ burgeoning Downtown. This third LA spot is tucked into a 4,200-square-foot corner of the Yards at One Santa Fe, a mixed-use complex in the Industrial Arts District, which, come lunchtime, teems with artists, entrepreneurs, and other creatives.

The 11-year-old brand is loved for its organic plant-based dishes named after affirmations. The intention is for the guest to order by stating “I Am…” followed by their desired dish. It’s not unusual for diners to erupt into a fit of giggles while declaring how “Fresh,” “Giving,” and “Ecstatic” they are. (Translated, that’d be an order of grilled asparagus with hempseed hollandaise sauce; ancient grain flatbread; and oven-roasted Brussels sprouts with maple miso glaze.)  Menu highlights include “Open-Hearted” buckwheat flax pancakes; “Yo Soy Feliz” portobello mushroom tostada—a tasty riff on guacamole; and new dinner dishes like the “Abundant” artisanal antipasto plate with cultured macadamia cheese and white truffle, and “Dynamic” garnet yam and cauliflower samosas.

In a first for Cafe Gratitude, Executive Chef Dreux Ellis has introduced a three-course prix fixe tasting menu that can be paired with wine or house made sodas—a concept that has rolled out to the other café locations.

While there are plenty of reasons to drive downtown these days, Cafe Gratitude keeps it grounded with the question that informs their philosophy: What are you grateful for?

Café Gratitude, Los Angeles Arts District

300 South Santa Fe Avenue, Suite A

Los Angeles, CA 90012

213-929-558, cafegratitude.com

Marina Chetner is a freelance writer based in Los Angeles.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

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Enter Beaming for a feel-good high.  Whether it is the store name that makes you smile, the healthy food, or the shop’s positive energy, this place is a mood lifter.

Founded in 2011 by Lisa Odenweller, Beaming was inspired by preventative health expert and cancer survivor Kris Carr.  Led by a food is medicine concept, Lisa married her passion for health with Institute of Integration Nutrition studies to launch a year-long online raw-food cleansing pilot program with top holistic chef and cleansing expert Adina Niemerow.  Its success paved the way for the first Beaming store, which opened in Del Mar in 2012.

The Santa Monica flagship opened in January, 2015 (a Brentwood satellite opened in December, 2014).  The sunny spot sells an array of organic, gluten-free and dairy-free goodness for on-the-go or in-store eating.  There are cold-pressed juices; tubs of San Diego-made Millie’s Gelato; power shots; fresh salads; and entrees like coconut ceviche; smoothies (try the spicy libido-boosting Sexy Myan with maca); plus tasty baked treats including a divine Banana Chocolate Chip Bread.  A retail wall displays bags of super foods, beauty products, nut butters, books, and more.  True to its roots, eight calorie-controlled cleanses — they include superfood snacks, soups, and smoothies — are available in-store and can be shipped nationally.

Perhaps the best metaphor for the brand is its Radiance Juice.  Sweet from the pears, exotic from its rosewater and schizandra berries, and nutrient-rich thanks to spinach, cucumber, lemon, and chlorophyll, the tasty elixir will leave you, well . . . beaming.

BEAMING, Santa Monica
1426 Montana Avenue
Santa Monica, CA 90403
310-299-7622
livebeaming.com

Marina Chetner is a freelance writer based in Los Angeles.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

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Life Food Organic Opens Second Location in Santa Monica

Life Food Organic, a pioneer in juice cleansing, alkaline diets, and plant-based holistic living, has opened up their second location blocks away from the beach. With its light, bright atmosphere, a 100% organic, locally sourced, raw, vegetarian menu, and a fully redesigned back patio with a “Come-Unity” Yoga deck for donation based classes and events, it is a health-conscious community hub. Co-owners Annie Jubb and Jean-Luis Bartolli believe in education and wellness. Bartolli says the space is designed to “assist in raising the vibration of individuals and community at large.”

Walking into the cafe, you’ve met with a rainbow of cold-pressed, organic juices, super tonics, and raw, vegan desserts. The minimal, eco design caters to the high-end quality of super foods, plant-based vitamins, minerals, supplements, body products, tonics from trusted companies like Shaman’s Shack, and other artisan goods.

From kale chips, flax crackers, raw trail mix, and cacao superfood balls, to the elegance of their dragon roll, a scrumptious LFO burger, or an incredibly nourishing healing green soup, I find something for any meal. Some of my favorites are the seasonal raw pizza and the phenomenal green burrito. All of their recipes are alkaline-based, so their entire menu can be incorporated into various cleanses.

Bartolli made a commitment to the raw and organic lifestyle after the practice healed him from serious health issues. He sees this space as a location for life-minded individuals to blossom, and looks forward to the community practicing yoga outside on the deck with fresh air and fresh juice.

Life Food Organic, 306 Pico Blvd, Santa Monica
310-450-9693
LifeFoodOrganic.com

Shayn Almeida is a DJ, yoga instructor, writer, and audio engineer who combines strengthening vinyasa with music programmed specifically to fit his sequences. He teaches at YogaWorks and Exhale.

Staff Writer Lakshmi

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Photo Credit – Marie Buck

There’s something about Montana Avenue in the morning. While most of storefronts continue to sleep, a few early risers roll up the shutters and open their doors to user in the bright light. The street feels peaceful and alive, all at the same time. On a recent Wednesday just before 8:00 am, I strolled past the early birds sipping on coffees at Groundwork before reaching Kye’s, a new spot offering good-for-you food.

Kye’s recently joined the ranks of casual restaurant concepts serving fast healthy fare. Owner Jeanne Cheng, who holds degrees in both traditional and holistic medicine, says, “I hope that our tasty and convenient experience satisfies the customer who is looking for both the yin (nourishment) and the yang (enjoyment) of eating.” The shop, named after her son, serves four categories of the signature KyeRito – essentially a large sushi handroll served in a “slip wrap” cellophane to preserve the freshness of its surrounding green shell. Seated at the wood-paneled bar under a yellow sunburst that graces the feature wall, I indulged in an organic green juice and Breakfast KyeRito – the filling of pinto beans, green eggs, pico de gallo, chipotle cream, and corn tortilla chips was encased in white rice and crispy nori. I felt satiated until the early afternoon.

Kye’s is open from 7 am on Tuesdays through Sundays, which means Mondays call for a sleep-in.

1518 Montana Ave., Santa Monica, CA 90403, 310-395-5937, kyesmontana.com

Marina Chetner is a freelance writer based in Los Angeles.

Marina Chetner

Marina Chetner is a Los Angeles-based Australian freelance writer.

The post Kye’s casual take on fast healthy food appeared first on LA Yoga Magazine - Ayurveda & Health.

Offering all-day dining, Chef Francisco Cornejo and Luis Castaneda have created a seasonal menu with a number of organic, vegan, and low-fat options. The light, flavorful dishes with a Latin flair are filled with fresh and spicy surprises such as smoky chipotle or delicate mint leaves. Superfoods make appearances in dishes such as the breakfast oatmeal with chia seeds, or the gluten-free pancakes with flax and chia with organic maple syrups. The homemade lemonades are made with agave nectar.

The juice and smoothie menu includes both functional and delicious items with a variety of ingredients. The Immunity Shot and Immunity Cocktail provide a midday power boost. The Alkalizer isn’t just kale, it is double kale with green apple, ginger, and lime. The Perfect Date is a sweet and nurturing treat filled with hemp seeds that is a potent power breakfast.

Whether lingering for a meal, or stopping by for some liquid refreshment, Café Vida offers both freshness in menu items and locale.

Café Vida, 9755 Culver Blvd., Culver City

210-287-0140

cafevida.net

Felicia M. Tomasko

Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.

www.blissnetwork.com

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