Eating to Live on the Outside: The Vegetable Garden

Happy Friday! Let’s go on a journey, a digital journey. Fire up the internet, we’re heading to The Vegetable Garden in Rockville, Maryland. And this place is loaded with veggie fare.

It took me awhile and several run-throughs to decide what I’d eat. So, after much deliberation, here’s of list of things I might order. Have a look:

Whole Wheat Steamed Dumplings

  • Wheat flour, green chard, carrots, firm tofu and rice vermicelli; the vermicelli is a little iffy, but the chard is cool.

Spinach Roll

  • Spinach, sesame and sesame dressing; rock on spinach!

Asparagus Seaweed Roll

  • Fresh asparagus, carrots, lettuce, sea salt and sesame dressing; skipping the salt, but everything else is fine.

Vegetable Garden Salad

  • Romaine lettuces, carrot, red cabbage, cucumber, grape tomato, red bell peppers, green bell peppers, roasted pine nuts, mandarin orange, dried cranberries and rice vinegar dressing; I’d get the dressing on the side.

Mugwort Soba Noodle Salad

  • Wheat flour, buckwheat flour, sea salt, mugwort leaves, organic radicchio, organic cabbage, organic Romaine lettuce, organic carrots, organic maple syrup, organic marukan rice vinegar, black-pepper, roasted sesame seed, roasted sliced almond and virgin olive oil; I’ll ditch the salt and ask for the oil on the side.
Asparagus with Oyster Mushroom
  • Yuba, oyster mushroom, asparagus and brown sauce; I’d ask about the brown sauce, the asparagus is awesome.

Eight Treasure Eggplant

  • Dried eggplant, shitake mushrooms, yellow squash, zucchini, red bell pepper, lily bulb, pine nuts, dried cranberries, cashew nuts, firm tofu and spicy sauce; just ask about the sauce, otherwise a ton of veggies!

Bamboo Raft

  • Marinated yuba, celery, carrots, asparagus, shiitake mushrooms, jicama, steamed green cabbage leaves, curry and coconut milk sauce; go easy on the sauce.

Lo Hen Cantaloupe

  • Yuba, cucumber celery, butternut squash, jicama, cantaloupe, black mushrooms, pecans, cashews, dried cranberries, curry and coconut sauce; same deal, watch the sauce.

Pearl Squash

  • Butternut squash, fresh lily bulb, ginger, red bell peppers, beets and light black bean sauce; watch that sauce again.

Jian Pao Vegi-Gourmet

  • Asparagus, firm tofu, lily bulb, sugar snap peas, oyster mushroom, yellow squash, red bell pepper and spicy sauce; yup, again with the sauce.

Bean Nest

  • Red kidney beans, chic peas, baby lima, lentil, adzuki beans, pinto beans, black soy beans and brown sauce; all those beans, I wonder what will happen.

Alright, that is a lot of food to choose from. I mean come on! Now, as for my exact order, I’d either get the Vegetable Garden Salad, Bean Nest or any number of the veggie rolls.

I give The Vegetable Garden the seal of approval, but what about you? Check out their menu and let me know how you handle Eating to Live on the Outside.

Image credit: The Vegetable Garden

Eating to Live on the Outside: Magic Apple

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?

Image credit: Magic Apple Gold Coast

Eating to Live on the Outside: 222 Veggie Vegan

It’s Saturday! Time for another “trip” to sample veggie food from far-far away and this week Eating to Live on the Outside crosses the pond to visit 222 Veggie Vegan in London, England.

Now, just because Shaun of the Dead is my favorite movie does not influence my opinion in any way. 222 Veggie Vegan is awesome! Here’s a rough draft of stuff I might order:

Bean and Tofu Pancake

  • Black eye bean and tofu pate wrapped in a whole-meal pancake, topped with tomato chunks and vegan cream sauce; normally I avoid vegan faux-foods, but I’ll give this a whirl.

222 Gardens

  • Baked plantain, okra, falafels, tomato sauce, marinated aubergines and courgettes; believe it or not, I’ve never tried okra.

Chickpea Curry

  • Seasoned vegetables, chickpeas and brown basmati rice; I’m cool with the rice, no worries.

Chef’s Salad

  • Seasoned vegetables, greens, avocado chunks, asparagus, potatoes, sun dried tomatoes and artichokes marinated with olive dressing; looks great, but dressing on the side.

Broccoli and Mushrooms Salad

  • Red onion, broccoli, mushrooms and extra virgin olive oil; same thing with the olive oil here.

Tomato, Cucumber and Organic Tofu Salad

  • Tofu, tomato and cucumber with light pesto dressing; tomatoes are a wonderful thing!

Mixed Leaf Salad

  • Mixed leaves and light pesto dressing; I dig it.

Sun-dried Tomatoes and Jerusalem Artichokes Salad

Yeah, 222 Veggie Vegan is bloody good and I love that they avoid stuff like refined and fried foods. Now, if I REALLY had to pick something, I’m going with veggie-packed Chef’s Salad.

Okay, it's your turn. Check out 222 Veggie Vegan’s menu and let me know what you’d order.

Image credit: 222 Veggie Vegan

Eating to Live on the Outside: Jhanjay Vegetarian Thai Cuisine

Quick! I need to catch a plane. This week Eating to Live on the Outside heads to Seattle to check out Jhanjay Vegetarian Thai Cuisine. It looks pretty good, but not perfect.

Jhanjay’s menu is loaded with vegetables, no doubt about that, but a lot of the food is stir-fried, which is a problem. So, with that in mind, here’s a quick list of things I might order:

Vegetarian Rolls

  • Fresh mint, green leaves, carrots, cucumbers, rice noodles, tofu, wrapped in rice paper and served with homemade sauce; the noodles and rice paper make it iffy.

House Salad

  • Romaine lettuce, tomatoes, cucumbers, carrots, red cabbage and house dressing; looks cool, but dressing on the side.

Papaya Salad

  • Shaved green papaya, carrots, tomatoes, green beans and peanuts tossed with lime juice; I order this everywhere I go!

Larb Tofu

  • Chopped tofu, mushrooms, red onions, mint, chili, lime juice, cabbage and toasted rice powder; I’d ditch the rice powder.

Mango Salad

  • Sliced green mango, apple, carrots, roasted peanuts, fresh herbs and tamarind sauce; I like this too!

Sweet and Sour

  • Onions, bell peppers, carrots, cucumbers, tomatoes and pineapple stir-fried with sweet and sour sauce; lots of veggies, but the stir-frying stinks.

Broccoli Lover’s

  • Garlic, broccoli, onions, carrots and mushrooms stir-fried oyster sauce; same deal with the stir-frying.

Swimming Rama

  • Stir-fried spinach, bean sprouts and garlic topped with peanut sauce; love that spinach.

Abundant Asparagus

  • Mushroom cake, asparagus and shitake mushrooms stir-fried in garlic sauce; I have no idea what mushroom cake is, but asparagus rocks!

Mountains of Mushrooms

  • Portobello, enoki, ceps and shitake mushrooms stir-fried in special light garlic sauce; I do like mushrooms.

Jhanjay does serve up a lot of vegetables, but if I had to pick, I’m staying away from the stir-fries and going with the house salad or the papaya salad. Odds are it’d be the papaya. It’s too hard to pass up.

Okay, I know its Saturday and you might be hung over or too tired, but if you have a second, scan through Jhanjay’s menu and let me know what you’d order. Hint-hint, go with the papaya salad!

Image credit: Jhanjay Vegetarian Thai Cuisine

Eating to Live on the Outside: The Green Bean

Wow! I’m tired. I blog a lot! So by the end of the week I’m pooped, but before I chill out. Time to take a “trip” to The Green Bean in my favorite stomping ground New York City. It’s an organic vegetarian restaurant, which makes it a surefire winner for Eating to Live on the Outside, right?

Yup, it looks really good. I see kale, tomatoes, lettuce, mushrooms, beans, peppers and all sorts of great stuff. But before I make my final decisions, here’s a rough draft of food I might order:

Hot Organic Oatmeal

  • Oatmeal, apple sauce, cinnamon, raisins and cranberries; sounds good, along with chocolate and sushi, oatmeal is a vice of mine.

Texas Style Veggie Burger

  • Grilled soy patty, soy cheddar cheese, tomato, onion, Romaine lettuce, soy mayo, Dijon mustard, pickles, barbecue sauce, salt and pepper served on a seven-grain bun; its okay, but I’d ditch the fake cheese and mayo and the salt.

California Tofu Wrap

  • Tofu or soy cheddar, avocado, onion, tomato, Romaine lettuce and soy mayo in a whole-wheat tortilla; I’d go with the tofu and pass on the faux cheddar and mayonnaise.

Couscous with Veggies and Tofu

  • Organic whole-wheat couscous, grilled vegetables and tofu; sounds pretty cool to me.

Three Layer Casserole

  • Organic sweet potatoes, black beans, millet and mushrooms, served with steamed kale; got to love that kale!

Organic Tofu Brazilian Stew

  • Potatoes, sweet potatoes, celery, onions, mushrooms, tomato, carrots, olive oil, bay leaf, parsley, garlic, fresh herbs and served with brown rice; looks good, I’m okay with the rice and oil.

Green Bean Garden Salad

  • Field greens, tofu, cucumber, peppers, zucchini, tomato, sweet potato and garlic ginger dressing; lots of greens, you can’t go wrong, but dressing on the side just to be safe.

Garden Grill

  • Grilled eggplant, zucchini, yellow squash, roasted peppers, olive oil, pesto on seven grain bread; you might be leery about the grilling, but I mostly eat steamed food, so I can deal with it.

Italian Mob

  • Roasted organic peppers, mozzarella soy cheese, basil and sun-dried tomatoes served on seven grain bread; pass on the cheese.

California Grill

  • Roasted red peppers, eggplant, zucchini, onions and goat cheese on seven grain bread; I’d skip the cheese and no worries about the bread.

Yeah, The Green Bean is really cool, especially since a lot of the food is organic. Hard to beat that! But if I really had to pick something, I’m going with the Three Layer Casserole or the Green Bean Garden Salad. Both look good and satisfy my green veggie requirement.

Now, you might want to play around with some of their smoothies and juices, like Blood, Body Fuel and The Three Amigos. They look pretty interesting too. Okay, it’s that time again. Flip through The Green Bean’s menu and let me know what you’d order. Have fun!

 

Image credit: The Green Bean

Eating to Live on the Outside: Vegetarian House

Good morning kiddies! It’s Saturday, I can finally unchain myself from the blogs, but first. Its time for Eating to Live on the Outside and this weekend I’m “off” to Vegetarian House in San Jose, California. It’s certainly got an encouraging name.

Now, at first glance the menu looks pretty good. However, I do see some stir-fried and sautéed stuff, which can be iffy, but good thing there’s a ton of veggies too. So then, here’s a quick list of food that caught my eye:

Steamin’ Greens with Rice

  • Steamed green beans, broccoli, cauliflower, red bell pepper and tofu in a light lemon sauce, served with rice; skip the rice and you’ve got a real winner.

Hummus

  • Chickpeas, sesame tahini, spices and pita bread; you might pass on the pita, but I’m okay with it.

Mu Shu Rolls

  • Steamed mixed vegetables, soy protein, rice paper and spicy bean sauce; not too bad.

Heavenly Salad

  • Shredded cabbage, tofu, fresh herbs, soy protein, vinaigrette and peanuts; sounds good, but dressing on the side.

Greek Salad

  • Romaine lettuce, vegan feta cheese, tomato, cucumber, olives and Greek olive oil dressing; same deal with the dressing and I’ll pass on the fake cheese.

Baby Spinach Salad

  • Cranberries, baby spinach, corn, toasted almonds, sesame seeds and light vinaigrette; dressing on the side.

Autumn Salad

  • Mixed spring salad, Romaine lettuce, tomato, cucumber, carrot, soy protein and house dressing; again with the salad dressing.

Split Pea & Barley Soup

  • Barley, carrot, split pea and celery; provided it’s not salty, I like it.

Steamin’ Greens

  • Steamed greens, broccoli, cauliflower, red bell peppers, carrot, pine nuts, tofu and light lemon sauce; sounds cool.

Simple Green

  • Steamed green beans, pine nuts and light lemon sauce; very simple, very good.

Steamed Collard Greens

  • Fresh steamed collard greens with mushroom sauce and carrot; no problems here.

Healthy Brown Rice

  • Roasted pine nuts, sesame seeds, nori, vegetables, cucumber, brown rice and tangy sauce; not a bad choice either.

Vegetarian House has a lot to offer, with not a lot of problems. Sure, there’s a bunch of stir-fried stuff, but as you can see, you’ve got of other options. Now, if I had to pick something. I’m going with the Baby Spinach Salad or the Steamin’ Greens.

Okay, listen up! If you’re not too busy partying this weekend, do me a favor. Flip through Vegetarian House’s menu and let me know what looks good to you. Do you like my picks or something different? Either way, do tell, do tell. Peace.

Image credit: Vegetarian House

Eating to Live on the Outside: End of the Line Café

Holy Saturday Batman! And thank goodness for the weekend. I have been working my tail off. Anyway, time for Eating to Live on the Outside. This week I’m taking a “trip” to Florida, to grab a snack at End of Line Café and let’s just say. It’s iffy at best.

The main problem is all the fake vegan meats and cheeses. That stuff is basically junk food. So it’s hard to rave about End of the Line, but I’m a trooper. Here’s a preliminary list of things I might talk myself into ordering:

Chef Salad

  • Green leaf lettuce, Roma tomatoes, red onions, croutons, mozzarella, cheddar, tempeh, tofu bacon capers, peperoncini peppers and house made vegan dill ranch dressing; I’m alright with the croutons, but I’d ditch the faux cheese, capers, tempeh and get the dressing on the side.

Grilled Tofu & Hummus Pita

  • Marinated grilled tofu, hummus, pita, lettuce, tomato grilled onions and tahini sauce; not too bad, I’m not worried about the bread.

Taco Salad

  • Flour taco bowl, spicy veggie taco meat, black beans, salsa, red onions, lettuce, black olives, sour cream and cheddar; oh boy, I’d nix the fake meat, sour cream and cheddar.

Mushroom Steaks Meal

  • Pumpkin soup, mushroom steaks, caramelized mashed potatoes, Béarnaise sauce, spring salad with parmesan dressing, house made garlic bread, broccoli Au Gratin and blueberry cobbler; well, provided the soup isn’t salty its okay, dressing on the side, no sauce, I’d ditch the Au Gratin on the broccoli and I’m cool with the cobbler.

Eggplant Zucchini and Grilled Tofu Napoleon

  • Tomato-dill bisque, eggplant, zucchini and grilled tofu napoleon, shiraz-beet reduction sauce over pecan, raisin and shitake pilaf, grilled Corn with smoked paprika butter, collard greens, spring salad and green tea cake; no smoked butter concoction for me.

Tofu & Red Pepper Fajitas

  • Tortilla soup, tofu, red pepper fajitas, refried beans, avocado, Pico de Gallo, sour cream, lettuce, cheese spring salad with mango salsa dressing El Paso beans and rice; okay, I’m dropping the sour cream and cheese on the salad and I’ll deal with the refried beans.

Mousakka Meal

  • Lentil vegetable soup, Mousakka, rice pilaf stuffed acorn squash, Greek salad with tofu, Feta, pita with roasted red pepper hummus and almond cake with fresh local blackberries; I’d pass on the Feta.

Wow! Despite being a vegan joint, which usually is a good sign, End of the Line is pretty rough, too many faux meats and cheese and other vegan junk food. If I had to pick something, I’d go with the most basic thing, the Chef Salad.

It looks like End of the Line is run by young people, so I’m pulling for them, but I can’t say I’d eat there. How about you? Maybe you like it. Whether you do or not, check out End of Line Café’s menu and let me know what you’d order. Peace.

Image credit: End of Line Café

Eating to Live on the Outside: The Organic Grill

I’m so glad its Saturday. I was burning the candle at both ends this week. I’m cranky and pooped, but enough about me. Time for Eating to Live on the Outside! This week my digital trip is pretty short, we’re off to New York City to peep The Organic Grill.

The menu is pretty hearty, definitely some enticing food to choose from. It’s not all a slam-dunk, but you’ve got a few options. So, at first glance, here’s a preliminary list of stuff I might order. Some things are better than others:

Mesclun Salad

  • Cucumber, red onion, carrots, sprouts, grape tomatoes, marinated tofu and avocado; sounds perfect, but I’ll get the dressing on the side.

Grilled Tofu Sandwich

  • Grilled, marinated tofu, lettuce, tomato, sprouts, garlic aioli on five grain wheat bread or spelt bread, with slaw, pickle and home fries; I’ll go with the wheat bread, garlic aioli on the side and ditch the fries, maybe swap in a side like blanched greens or quinoa.

House Made Veggie Burger

  • Sunflower seeds, brown rice, mushrooms, carrots, herbs, red onion, lettuce, tomato, sprouts with tofu mayo on sprouted wheat sesame bun; no mayo for me.

Roasted Garlic Humus with Warm Pita Bread

  • Humus with roasted garlic, topped with cucumber-tomato salsa served with pita bread; the bread is iffy, but I can deal with it.

Tostada Salad

  • Wheat or corn tortillas layered with the bean of the day, brown rice, cheddar or vegan cheese, mesclun salad and topped with pico de gallo; I’ll pass on the cheese.

Grilled Vegetable Sandwich

  • Eggplant, zucchini, yellow squash, red onions, pepper, lettuce, tomato, sprouts and topped with tofu mayo on multi-grain or spelt toast, served slaw, pickle and home fries, no fries, I’ll go with the multi-grain and I’d probably order a side of blanched greens again.

Grilled Portobello Sandwich

  • Grilled, marinated Portobello mushroom, red onions, roasted pepper, lettuce, tomato and sprouts, topped with tofu mayo on a sprouted wheat sesame bun, served with slaw, pickle and home fries; I’d ditch the mayo and the fries.

Grilled Portobello and Tofu Plate

  • Grilled, marinated Portobello mushroom and tofu served with mashed sweet potatoes and garlic sautéed greens; you might not like the sautéing, but I’m not too worried about it.

The Organic Grill is not clear cut. There are a few hang ups, but overall, it works! Now, if I had to pick something, I’d go with either the Mesclun Salad or the Grilled Portobello and Tofu Plate. I’m cool with both, but I’m leaning towards the salad.

Actually, I haven’t been to the city for a while. I should probably drag my lazy butt in there and hit up The Organic Grill, but in the meantime. Take a few minutes, flip through The Organic Grill’s menu and let me know what you’d order. Peace.

Image credit: The Organic Grill

Omega-3's Help Fight the Complications of Obesity

New findings in the Journal of the Federation of American Societies for Experimental Biology reveal eating omega-3 fatty acids may protect the liver from damage caused by obesity, specifically insulin resistance. The experiment, which used mice with altered genes to make them obese and diabetic, discovered those mice feed a diet rich in omega-3’s had less hepatic inflammation and improved insulin tolerance. Researchers hope these findings will help doctors and nutritionists develop better weight-loss diets for obese patients; ScienceDaily investigates.

Now, sources of omega-3’s include flaxseed, 1.7 grams per tablespoon; flax oil, 2.2 grams per teaspoon; walnuts, 2 grams per serving of 12 walnut halves; soybeans, 2 grams per 1 1/2 cups; and tofu, 2 grams per 1 1/2 cups. And according to Dr. Fuhrman, nuts and seeds are perfectly adapted for human consumption.

Other studies have shown omega-3 fatty acids boost brain power and eye health and reduce the risk of type-1 diabetes and lower the likelihood of having another stroke.

Image credit: ocadotony

Eating to Live on the Outside: Herbivore

Inspired by Chicago’s vegetarian health initiative, this week Eating to Live on the Outside digitally visits Herbivore vegan restaurant in California. And I got to say, I really like it!

Okay, I just finished scouring Herbivore’s online menu. Here’s a list of food I might order. And you’ll see that the salads are fantastic! Take a look:

Scrambled Tofu

  • Tofu, spinach, mushrooms, tomatoes, potatoes and toast with fruit spread; sounds good, but I’d pass on the toast.

Basil Pesto Scrambled Tofu

  • Tofu, potatoes, basil pesto and toast with fruit spread; same deal here.

Southwestern Scrambled Tofu

  • Tofu, salsa, potatoes, black beans, guacamole, vegan sour cream and corn bread; I’d nix the faux-sour cream and corn bread.

Oatmeal

  • Oatmeal with grilled bananas, maple syrup and cinnamon; the syrup is a little iffy, but I can deal with it.

Roasted Almonds

  • Almonds with lemon-cayenne seasoning; seems good to me.

Vegetable Sampler

  • Char-broiled vegetables, pesto, tahini, lemon-garlic sauce and baguette; the veggies being charred stinks, but it might work, and no bread for me.

Sweet & Sour Noodle Soup

  • Rice noodles, tofu, spinach, carrots, broccoli, oyster mushrooms, tomatoes, pineapple, bean sprouts, green onions and cilantro; okay, soup is always dicey, because you never know just how salty it is, so ask the wait staff first. Now, the rice noodles aren’t great, but the rest of the stuff is awesome!

Coconut Noodle Soup

  • Rice noodles, tofu, spinach, carrots, broccoli, tomatoes, bean sprouts, oyster mushrooms, tomatoes, green onions, cilantro and coconut; same thing with this.

Green Salad

  • Mixed greens, cucumbers, carrots, avocado, red cabbage, onions, bean sprouts, tomatoes, red beets, mint and dressing; very cool, but dressing on the side.

Spinach Salad

  • Spinach, mushrooms, red onions, toasted walnuts, roasted red peppers and hemp dressing; I dig it!

Green Papaya Salad

  • Green papaya, tomatoes, green beans, red cabbage, carrots, onions, peanuts, mint, lettuce and tamarind dressing; papaya salad is one of my favorite things to order.

Indonesian Noodle Salad

  • Rice noodle, greens, tofu, cucumbers, pineapple, orange, sprouts, mint, cilantro, red cabbage, onions, sautéed oyster mushrooms, ginger and peanut or tamarind dressing; I’d skip the noodles and stick the dressing on the side.

Ceviche

  • Lime marinated oyster mushrooms, tofu, red onions, tomatoes, cucumbers, cilantro, jalapeño peppers and crostini bread; I’ll pass on bread.

Quinoa Salad

  • Quinoa, spinach, kidney beans, red onions, celery and lemon shallot dressing; same thing with the dressing.

Roasted Red Beet Salad

  • Red beets, greens and balsamic dressing; I like it.

Raw Kale Salad

  • Kale and lemon olive marinade; its hard to beat kale!

Raw Red Beet & Spinach Salad

  • Red beets, spinach and lemon shallot dressing; same thing with the dressing.

Kung Pao

  • Char-broiled vegetables, peanuts, cilantro, brown rice or basmati rice and a green salad with Dijon mustard dressing; I’d go with brown rice and get the dressing on the side.

Red Curry

  • Char-broiled vegetables, red curry, potatoes, cilantro, brown or basmati rice and tofu; brown rice again.

Lentil Loaf

  • Lentil loaf, mashed potatoes, mushroom gravy, seasonal greens, red beet sauce and crostini bread; passing on the bread.

Moussaka

  • Eggplant, potatoes, soy protein, tofu ricotta, mushrooms, zucchini, bell peppers, spinach, marinara sauce and crostini bread; same deal with the bread.

Herbivore is loaded with awesome food! Especially the salads, they’re probably your best bet. If I had to chose, I’d either order the Green Papaya Salad or the Indonesian Noodle Salad. They both rock!

You might try Herbivore’s juices and smoothies too. They’re made with cool stuff, like beets, spinach and pomegranate. So, check out Herbivore’s menu and let me what you’d order! Eat wisely. Peace.

Image credit: Herbivore Restaurant