The following blog posts are categorized under Healthy Restaurants

2Elizabeth's Gone Raw June 20 Menu 06.26.2014

Review: Elizabeth’s Gone Raw

  Coming to Washington, DC, anytime soon? If so, don’t miss this restaurant review! Elizabeth Petty is a Washington, D.C. business woman, wife and mother. She also owns an elegant…

sarma2 09.09.2013

Guest Blogger: Sarma Melngailis’ Sesame-Vegetable Noodles with Herbs

  Sarma Melngailis is the owner of one of my FAVORITE restaurants in New York City, Pure Food and Wine, and take-a-way’s, One Lucky Duck. She’s the author of two…

avocado-guacamole 02.02.2012

Avocado-Corn Guacamole

  Recipe reprinted from Raw Food Real World, by Sarma Melngailis Ingredients 6 ripe avocados, pitted 2 cups fresh corn kernels, cut from 2 ears (or use thawed frozen corn…

01.08.2012

Alice Waters at the National Portrait Gallery

Alice Waters, one of my all time heroes, famed chef and food activist from Berkeley, California will be visiting DC as part of an event honoring her and her new portrait being installed at the National Portrait Gallery. The event is scheduled for Friday evening, January 20. Waters is an icon in the organic foods arena, one of the leaders in the Slow Food Movement in America, and owner at Chez Panisse, her restaurant in Berkeley, CA. She is also founder of the Edible Schoolyard, as well as the School Lunch Initiative; organizations dedicated to improving food in our nations schools. The evening will begin at 6 p.m. with a conversation between Waters and José Andrés, chef and owner of ThinkFoodGroup, a group of restaurants featuring unique and creative dining concepts in Washington, DC. At 7 p.m. a reception will feature light fare from chefs of Washington, D.C., area chefs and restaurants that serve locally grown organic food. Restaurants being highlighted are José Andrés, Chef, Owner, ThinkFoodGroup » Cathal Armstrong, Chef, Restaurant Eve » Adam Bernbach, Mixologist, Proof and Estadio » Mike Isabella, Chef and Owner, Graffiato » Todd Gray, Chef and Founder, Equinox Restaurant » Haidar Karoum, Chef, Proof…

11.16.2011

Your Holiday Turkey

If you are going to eat meat, then let it be the best meat possible. Ayrshire Farm, in Upperville, VA offers just that. Thanksgiving and Christmas turkeys are a specialty of Ayrshire Farm, a 100% USDA Certified Organic, Certified Humane farm. Ayrshire is the picturesque and friendly home to many heritage breeds of animals who live a wonderful life, and as NY Times writer and author Michael Pollan has said, “have one bad day”. The turkeys, pigs, cows and chickens are pasture raised and live a natural life, according to the Humane certification process. Turkeys live up to 26 weeks, the full natural maturity time, compared to the factory farmed turkeys you buy at the grocery store that are pumped with hormones, antibiotics, living in cramped quarters, being fed animal by-products, and “harvested” at 16 weeks to make more money. I’ve toured Ayrshire Farm numerous times, and I’m continually impressed by the integrity, sincerity and passion involved in running this farm. It shows in every aspect of Ayrshire, from their large organic vegetable gardens to the non-profit events they host to benefit environmental and animal rescue causes. The beautiful animals graze in chemical free pastures, and are rotated to give…

06.29.2010

Vegan Dining for the Uptown Girl

If you are in New York and love vegetarian, vegan, organic ,clean, sustainable and local foods, and want to feel like a grown up, head uptown to Candle 79 for a fine dining experience. Here is a place vegan girls can take their pasta eating boyfriends or husbands and everybody’s happy. The wine list is excellent, and choices are organic or biodynamic from all over the world. They also offer a sake bar- served chilled and up, of course. And for the non-drinkers, a fresh list of tonics , juices and smoothies are sure to entice. Dinner choices range from creamy homemade pastas to a few “live” options (raw) that were delicious (lasagna anyone?). Being a vegetarian restaurant, they offer sides of tempeh (fermented soy bean cake) or seitan (gluten protein) as options with salads. Seitan is actually featured throughout the menu. The Seitan Piccata is a best seller but for the gluten-free crowd there’s plenty more to satisfy you. The salads are creative and fresh. My friend loved her Wild Mushroom Salad- arugula, cippolini onions, wild mushrooms, tomatoes, and creamy horseradish dressing…and my favorite is the Seaweed Salad – carrots, cabbage, grilled shitake mushrooms, edamame, radishes, wasabi leaves, and…

 
 
 
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