Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

It’s Friday! Time for your favorite, Eating to Live on the Outside! This week, via the powers of the internet, we’re heading to Leaf in Boulder, Colorado. And, it looks pretty good. Lots of veggie food!

Leaf is a vegetarian restaurant, which is always a good start, so after much contemplation. Here’s a list of things I’d consider ordering.

Persian Sambusa

• Butternut squash, caramelized onions and dried fruit chutney; sounds cool, chutney is always fun!

Thai Spring Roll

• Rice noodle, carrot, Romaine lettuce, bean sprouts, basil, cilantro and peanut dipping sauce; the noodles are iffy, but I deal with it.

Chopped Market Salad

• Hearts of Romaine, red bell peppers, grape tomatoes, red onion, pumpkin seeds, sunflower seeds and tahini vinaigrette; I like it, but with dressing on the side.

Papaya Salad

• Green papaya, shredded carrot, tomato, fresh basil, roasted peanuts and spicy chili dressing; this type of salad is one of my favorite things, ever!

Falafel in Pita

• Chickpea croquettes, black hummus, cucumber, lettuce tomato, red onion and tahini sauce; I’d get the dressing on the side here too.

Mushroom Burger

• Portabella mushrooms, walnuts, onions, herbs, tomato, onion, provolone and remoulade; looks okay, but I’d ditch the remoulade.

Butternut Squash Tower

• Butternut squash, roasted eggplant, caramelized onions, collard greens, grilled green apple, and cranberry-cashew cream; the cream is obviously nut-based, so I dig it!

Jamaican Jerk Tempeh

• Tempeh, forbidden black rice, coconut, coconut plantain sauce, sautéed greens and fruit salsa; I’m not a big tempeh guy, but I can’t pass on the greens, even if they are sautéed.

Tomato Napoleon (Raw)

• Heirloom tomatoes, zucchini, pine nut ricotta, sundried tomato sauce and mizuna; raw stuff always intrigues me, sounds cool!

Okay, my favorite is the Papaya Salad, whenever I see it on a menu, I have to order it! The Chopped Market Salad is cool too. Overall, I think Leaf works! Plenty of Fuhrman-friendly options and not a lot of grief, can't beat that!

Alright, it’s your turn! Check out Leaf’s menu and let me know how you handle Eating to Live on the Outside. Just drop a comment. I'm waiting. 

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Ready for a little Eating to Live on the Outside? I know, you can hardly contain yourself! Okay, this week we’re "going" to HanGawi, a Korean vegetarian restaurant in the heart of New York City.

And it looks pretty good. Not a knockout, but workable. After flipping through the internet menu, here’s what I’d consider ordering. Check it out:

HanGawi Salad

• Mixed greens, diced tomatoes and sesame dressing; works for me, but dressing on the side.

Avocado Lettuce Salad

• Avocado, lettuce and ginger carrot dressing; same deal with the dressing.

Mango Pear Salad

• Mango and pear; it doesn’t say exactly what’s in it, but I think that’s a good guess.

Seaweed Salad

• Assorted seaweeds and lemon dressing; provided the seaweed isn’t salty, I’m cool with it.

Ginseng Salad

• Vegetables, shredded ginseng roots, bean paste and lemon dressing; I’m digging it.

Tofu Asparagus Salad

• Tofu and asparagus; again, another guess, but I like it.

Todok Salad

• Todok, watercress, cabbage, carrots, bean paste and lemon dressing; I’ve never had todok, but I’d give it a whirl!

Tofu and Mushrooms Galore in Lemon Ginger Sauce

• Tofu, mushrooms and lemon ginger sauce; tofu isn’t my favorite thing, but this sounds good.

Mushrooms and Garlic Medley

• Sautéed mushrooms, vegetables and garlic sauce; the sautéing is a little iffy, but the veggies kick butt!

Mixed Vegetarian Autumn Rolls

• Vegetables, tofu, bean paste, cold lettuce and sesame leaves; interesting, I’ve never eaten sesame leaves.

Spicy Chili Mushrooms

• Mixed mushrooms and spicy sauce; I love mushrooms!

HanGawi Stone Bowl Lunch

• Chestnuts, dates, pine nuts, read beans, mushrooms and rice; the rice isn’t great, but the rest of the stuff is awesome.

Vegetarian Stone Bowl Rice

• Vegetables, rice and hot chili paste; same deal with the rice.

Mountain Vegetables and Greens in Wooden Bowl

• Mountain vegetable, greens, rice and hot chili paste; I’m not sure what mountain vegetables are, but I’d like to find out!

Mongolian Hot Pot

• Wild bracken shoots, mushrooms and mixed vegetables; wild bracken shoots, very intriguing.

Like I said, HanGawi is pretty good. Some of the rice and sautéing might turn you off, but I can deal with it. My top choices would be either the HanGawi Salad or the Mountain Vegetables and Greens.

But what about you? What would you order? Scope out HanGawi’s menu and let me know how you handle Eating to Live on the Outside. Just make a comment! Until then, eat well. Peace.

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Happy Saturday! Time for another Eating to Live on the Outside—hope you’re ready. This week we’re “off” to New York City to check out Slice, a pizza place, an organic pizza place. Relax! It’s better than it sounds. Here’s a short list of things that might tickle your fancy.

Fresh Salad

• Organic mesclun greens, carrots, cucumbers, plum tomatoes and choice of carrot ginger dressing or balsamic vinaigrette; looks good, but dressing on the side.

Beginner Hummus

• Herb crust, caramelized onions, organic hummus and kalamata olives; the olives are a little iffy, but if you don’t eat them all the time. No worries.

Wizard Bruschetta

• Honey whole wheat crust, all-natural marinara sauce, bruschetta topping: tomatoes, red onions, basil, sundried tomatoes, balsamic vinegar and olive oil; if you like tomatoes, this one should get your motor running.

The Radha

• Honey whole wheat crust, organic hummus, kalamata olives and fresh bruschetta topping; same deal with the olives, just don’t make a habit out of it.

Slice is certainly more health-friendly than most pizza joints! Now, if I really had to pick something. I’m going to be bold today. I’ll go with the Wizard Bruschetta. I know, the salad has more greens, but fresh tomatoes, onions and basil is pretty hard to pass up. What do you think?

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It’s Saturday. Time for the Eating to Live on the Outside road show. And today we’re “off” to Nile Ethiopian Restaurant in Virginia. How does it stack up? I like it. Here’s a quick list of stuff I might order.

Azifa

• Whole lentils cooked and mashed, seasoned lime juice and mustard; lentils are awesome. Just make sure you don’t order lentils if you’re out on a date. Toot, toot!

Ater Kik Alicha

• Yellow split peas cooked in mildly flavored sauce, seasoned with garlic and ginger; looks good to me. It’s hard to go wrong with garlic.

Gomen

• Finely chopped collard green seasoned with garlic and ginger; collard greens are always a winner for me.

Tekel Gomen

• Green cabbage seasoned with fresh garlic and ginger; cabbage is cool, just watch out for the toot-toots here too.

Fasolia

• String beans and carrots cooked in a mild caramelized onion sauce; string beans are great. I like them when they’re a tad undercooked. They’re crispier that way.

Now, if I REALLY had to pick something. I’d go with the go with the Gomen. I eat collard greens a lot. So I’ll stick with the sure thing. What about you? What would you order? Check out Nile’s menu and let know.

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I’m excited! This week Eating to Live on the Outside takes a long “trip” all the way to Australia. I’m “off” to Magic Apple, a vegetarian restaurant from the land down under touting good wholesome food. So, how does it stack up? Its okay. Here’s a quick list of stuff that caught my eye.

Tabouleh

• Iron rich parsley, bourghal, Q’s, tomatoes, springys, black pepper, lemon juice and garlic; I have no idea what “Q’s” or “springys” are, but it still looks good. I’ve had Tabouleh before. I like it.

Tamari/Ginger Rice Salad

• Brown rice, soy, roasted peanuts and sesames, ginger, red caps, currants and springys; I can deal with the rice, but I can’t figure out what “red caps” are.

Spinach & Tofu Salad

• Silver beet, soy-marinated tofu, dribbled with toasted sesame seed oil and baked soy-marinated sunflower seeds; I can handle the oil. Beets are always a major plus.

Roasted and Greens Salad

• Roasted carrot, pumpkin, beetroot tossed in garlic, sea salt, black pepper and cumin seeds mixed with English spinach, wild rocket, cauliflower and snow peas; if you drop the salt, this is one is pretty impressive. Tons of veggies! But I have no idea what “wild rocket” is.

Salsa/Mediterranean

• Capsys, zucchinis, tomatoes, cucumber, red onion in olive oil, cayenne and garlic; not bad, hopefully a “capsys” is something good.

First let me say this. If there are any Aussies out there, please help me out with the translations, my head is spinning. As for what I’d order. I like the Roasted and Greens Salad, just too much good stuff for me to pass up, but what about you? What do you like? Do you speak Australian?

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