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Happy Saturday! It’s time for our weekly “trip” to a far away restaurant and this week Eating to Live on the Outside heads up to Toronto, Canada to eat at The Beet Organic Café & Market. How does it stack up? It looks pretty good to me. Here’s a list of five things that might make the cut.

Farmer’s Harvest

• Locally grown veggies, Toronto sprout blend, tamari roasted seeds on mixed greens with dressing; looks pretty good, but I’d order the dressing on the side.

Spinach & Walnut

• Spinach, walnut, sliced pear tossed in vegan creamy garlic dressing and with marinated roasted seeds; same deal, dressing on the side.

Curry on Quinoa

• Chickpea, potato, quinoa and spinach; pretty simple and greens are a plus.

Organic Housemade Tofu Burger

• Tofu and walnut patty on whole wheat bun topped with caramelized onions, grated carrots, sunflower sprouts, tomato, house mayo and served with potato wedges and house ketchup; I’ll skip the mayo and if the potato wedges aren’t fried, they’re cool.

Avocado & Grilled Tofu

• Marinated and grilled teriyaki tofu steaks, avocado, arugula, tomato and vegan house mayo; looks okay, the arugula is awesome.

Okay, if I really had to pick something. I’m going for the Avocado & Grilled Tofu. I love arugula. It’s just too hard to resist, but what about you? What would you order? Check out The Beet’s menu and let me know.

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Hooray for Saturday! And this Saturday, Eating to Live on the Outside is “off” to Miami, Florida for a quick meal at Lifefood Gourment, a veg-restaurant saluting food and science.

It didn’t take long to shift through the Lifefood’s menu. Here’s a rough draft of stuff I might order:

Alfredo Elixir Soup

• Alfredo sauce, macadamia motza cheese and hand picked veggies; I’m not sure what “motza” is and hopefully it’s not salty.

Tomato Magic Soup

• Tomato blended with spices; I love tomato, just as long as it isn’t salty.

Insalata Caprese

• Tomato, baby spinach, basil, macadamia motza cheese, olive oil and dried oregano; sounds awesome, but I’m getting the dressing on the side.

Lifefood Gourmet House Salad

• Romaine lettuce, baby spinach, baby arugula, onion, bell pepper, tomato and tahini dressing; same thing with the salad dressing.

Lifefood Gourmet Caesar

• Kelp, Irish moss, Romaine lettuce and pumpkin seed croutons; I’m cool with this.

Minerals of the Sea Salad

• Greens, hijiki, arama, kelp, onion, celery and tahini dressing; sea vegetables can be salty, so I’m not absolutely sold on this one.

Life Gourmet Burger

• Sprouted quinoa and flax dehydrated buns, walnut, pumpkin seed, Brazil nut, onion, celery, flax oil patty, lettuce, tomato, onion, ketchup and mustard; the oil is a bit of a drag, but I can deal with it.

I got a break this week. Lifefood’s menu is short and sweet. Now, I like a few things, but if I had to pick. I'm going with the House Salad. It’s got plenty of greens and other awesome vegetables.

How about you, what you order? Flip through Lifefood’s menu and let know what you think.

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I feel like I say it every Saturday, but I’m wiped out! I have just enough energy to take a “trip” to California, because this week Eating to Live on the Outside is off to San Francisco to grab a bite to eat at Bombay Indian Restaurant. And at first glance it looks okay.

Now, I just finished sifting through the menu. Some stuff you want to avoid, like the lamb and cheese, but there’s plenty of good food too. Here’s a quick list of potential options:

Cucumber Salad

• Indian style cucumber, tomato and onion; you can never go wrong with tomatoes.

Mixed Salad

• Green salad, cucumber and tomato; nice and simple.

Bombay Vegetable Masala

• Mixed vegetables cooked with bell peppers, spinach, onions, cheese, ginger, garlic and spices; lot’s of great vegetables, but I’ll ditch the cheese.

Allu Bengan

• Eggplant and potatoes cooked with herbs and spices; I’m Italian, naturally I love eggplant.

Mixed Vegetables

• Vegetables cooked in a light curry; I wonder what veggies are in this.

Mushroom Mattar

• Green peas, mushrooms and spices with coconut sauce; its hard for me to pass up mushrooms.

Allu Gobi

• Cauliflower and potatoes in spiced gravy; looks like another good one.

Sag Allu

• Fresh spinach cooked with potatoes, herbs and spices; put spinach in something and I’ll probably eat it.

Allu Mattar

• Potatoes and green peas cooked in curry sauce; not too bad.

Bombay Vegetable Coconut Curry

• Fresh vegetables cooked with coconut curry sauce; I’m cool with this.

Bhindi Masala

• Okra cooked with chopped onions, tomatoes and spices; I still haven’t tried okra yet!

Chana Palak

• Fresh cut spinach cooked with garbanzo beans and spices; love that spinach.

Vegetable Biryani

• Saffron rice with fresh vegetables, nuts and herbs; looks okay.

Bombay serves up a lot of vegetables, and beans—lots of beans—you know what that means! Now, if I REALLY had to pick something the Mixed Salad or the Cucumber Salad are probably the safest bet, but I could be lured into ordering the Bombay Vegetable Masala.

Okay, time for you guys to get off your lazy butts. Flip through Bombay’s menu and tell me what you like. Oh, and if any of you ever go to any of these places, say so in the comments. If not, I’ll thrash you!

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I need a break! Good thing it’s a holiday. And luckily, Eating to Live on the Outside is staying close to home today. Just a quick train ride to Quintessence in New York City!

Yeah, Quintessence looks great. Their food is raw and full of cool fruits and vegetables, like endive, coconut and avocado. Here’s a first draft of food I might order:

Stuffed Endive

• Cashew cheese folded with chopped scallion in endive leaves; looks good, cashews are my favorite nut!

Stuffed Fofu

• Mock tofu stuffed with Nappa cabbage, shitake, seaweed and scallion marinated in cilantro sauce and topped with shitake mushrooms; plenty of awesome veggies here.

Greek Salad

• Romaine lettuce, onions, kalamata olives, tomatoes, fresh mint, oregano, basil and tossed with lemon juice and an olive-pumpkin-flax oil blend; I dig it, but oil on the side.

Sesame Sea Salad

• Sea veggies with chunks of cucumber, tomato and topped with sesame dressing and sesame seeds; provided it’s not salty, I’d give it a try.

Basic Bowl

• Mixed greens, kale, tomato, cucumber, sunflower sprouts, onion and your choice of dressing; the pineapple anise dressing sounds pretty good.

Caesar Salad with a Twist

• Romaine lettuce, tomato, crunchy cucumber, avocado cubes, tossed in our pignola miso Caesar dressing and topped with caramelized onions, black pepper and gamasio; looks interesting.

Endive Salad with Scallion “Crème Cheese”

• Endive, celery, capers and kalamata olives with sweet apple chunks and caramelized walnuts, tossed with lemon vinaigrette and topped with scallion cream cheese; sounds tasty.

Apple Coconut Salad with Lemongrass Dressing

• Green apple, coconut, basil, ginger and onion with a lemongrass grape seed oil dressing; again, oil on the side.

Arugula Sprout with Caramelized Walnuts

• Baby arugula, sunflower sprouts, mixed baby sprouts, goji berries and cherry tomato tossed with a sweet-spiced fig cardamom dressing topped with caramelized walnuts; hooray, goji berries!

Green Garden Soup

• Cucumber tomato, red bell pepper, lemon and dill; hopefully it’s not too salty.

Creamy Asparagus Zucchini Soup

• Creamy soup with rich asparagus and finished with caramelized onions and black pepper; I love asparagus!

Thai Lemongrass Soup

• Lemongrass broth with Thai herbs, marinated shitake, scallion and Nappa cabbage; looks pretty good.

Wow! Picking something was a tough decision, but I’d go with the Arugula Sprout with Caramelized Walnuts. I love the variety of ingredients the goji berries seal the deal.

Now, I’ve been too busy lately, but when the dust clears. I’ll REALLY pay Quintessence a visit. In the meantime drop a comment and tell me what you’d order.

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