Disease Proof

Eating to Live on the Outside: Alive Vegetarian Restaurant

Alright, lately Eating to Live on the Outside has been on quite a roll. I’m starting to think that there is hope for the health conscious diner. Sure the American landscape is littered with woeful restaurants like Friday’s, IHOP, Ground Round, and Sizzler, but just this month we’ve seen that healthy restaurants do exist; Mesob, Angelica Kitchen, Happy Buddha, and Sacred Chow.

Now don’t worry. The streak isn’t dying this week. In fact, Alive Vegetarian Restaurant has some serious Eat to Live potential—I mean the place actually has gojiberries on the menu! You won’t find that at Sizzler, unless of course they could deep-fry and smother them with cheese. And gojiberries aren’t the only interesting thing Alive has going for it. So what do you say? Let’s take a look.

For starters, Alive’s appetizers have some serious mojo. Okay, you all know I love avocado, so you shouldn’t be too surprised by this selection. The Avocado Salad is prepared with diced avocado, tomato, olives, basil, and veggie crackers. Now, I’m skipping the veggie crackers, but I’m keeping everything else. Yes, I know the olives are probably a little salty, but I don’t eat them very often, so I can deal with it. The Shitake Mushrooms and Gojiberries is another nice option. So is the Sting Beans with Tahini and Miso. I don’t think you need me to explain what’s in them, their names kind of tell the tale. By the way, how many gojiberries eaters do we have out there?

Soup is one of those foods that often goes overlooked in these series. Not due to any personal biases on my part, its just most menus don’t really have a lot of soups. Well, Alive offers four, and they all look pretty good. Two in particular caught my eye. Ever heard of astragulus? Me neither. But I’d be willing to try it. So I’d definitely check out the Astragulus Miso Yam Soup. It’s made with astragulus, miso, yam, seaweed, fresh vegetables, and shitake mushrooms. Sounds kind of interesting, right? The Seaweed Shitake Mushroom Soup also looks pretty cool. It’s prepared with wakame, sea palm, Atlantic dulse, and Shitake mushrooms. I hope you like Shitakes, they’re everywhere.

Alive’s entrees are no slouches either. The three that snatched my attention seem to be Italian inspired creations—given my last name, that shouldn’t be too shocking. I like the Fettuccine Alfredo. Relax. This isn’t your typical Alfredo! Alive’s concoction is made with cashew cream sauce (Dr. Fuhrman would be proud), bell peppers, onions, and shitake mushrooms. And next, this isn’t your typical lasagna either. The Marinara Lasagna is prepared with zucchini, shitake mushrooms, marinated baby spinach leaves, sun-dried tomato marinara, macadamia cheese, and pinenuts. Man, this dish took all sorts of creativity! Although, my favorite has to be the Ravioli. Why? Well lately I’ve been on a beet kick. And the Ravioli is made with raw beet ravioli filled with macadamia nut cheese, cashew cream, and shitake mushrooms. Beety enough for you?

Finally, and this doesn’t happen very often, Alive offers up a some interesting desserts that I think even the strictest Eat to Liver would be hard-pressed to resist. The Chocolate Cheesecake with raw cacao looks pretty good to me, so does the Pear and Almond Cream Tart—which also has gojiberries in it. How about you? Would you be bold enough to order a dessert too? Drop me a line and let me know.

Oh, and don’t forget, we want your feedback! Tell us what you might have done differently or what you agree with. Check out Alive’s menu and let us know how you Eat to Live on the Outside? Leave a comment or email us at diseaseproof@gmail.com.
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