Eating to Live on the Outside: Live



Eating to Live on the Outside
breaks for the border—the northern border that is—this week we’re checking out Toronto, Ontario, Canada’s own, Live. I’ve got to thank DiseaseProof reader Adrienne for this. Live looks like a GREAT place for to snag a health-promoting meal.

Live’s menu is packed with good stuff. You could pretty much order anything on the menu—barring the alcohol—and only encounter minimal concessions; like olive oil, salt, or rice. So, with that being said, here are the menu items that really caught my eye.

Okay, starting with the appetizers, I’m digging the Pecan “Tempura” Rolls and the Thai Spring Rolls. Combined they’re made with pecan and sunflower pate, sweet potato “tempura”, mixed veggies, almond sauce, collard greens, and coriander oil. Clearly the oil is a concession and apparently the pecan rolls are made sushi style, meaning they might be made with rice. If so, the rice would be a concession too. Other then these two things, I’m call with both appetizers.

Live has some cool salad options too. What’s really great is you can build your salad. That’s a fantastic way to go, but I’m really feeling The Big Bowl; made with field greens, kale, spinach, tomatoes, avocado, cucumbers, sprouts, seeds, grilled tofu, beans, with your choice of dressing. Personally, I’d order the Creamy Ginger (olive oil, miso, ginger, rice vinegar, and agave) on the side—good idea?

Now, as for the entrees, I see three I really like. First is the Ayurvedic Dish: Winter Warming Pave; made with root vegetables, caramelized tempeh, balsamic reduction, and criminni mushroom gravy. I’m not a huge tempeh guy, but I don’t mind it every once and a while. Next, I’m liking the Macrobiotic Dish: The Rejuvenation Bowl; made with brown rice, a creamy tahini sauce, grilled tempeh, steamed kale, carrots, burdock root, lotus root, and served with brown rice miso soup and house-made kimchee. I’d probably pass on the soup, but the kimchee sounds interesting, and the brown rice would be the concession. Oh! And I also like the Curry Stuffed Mushroom; made with criminni mushrooms, curry pumpkin seed pate, and coriander oil. Well, the oil is the concession here, but, I deal with it.

There are some pretty neat sides too. I could certainly make a meal out of these. I’d order both of these. Corn Tostados; prepared with corn tostados, sunflower seed “refried” beans, salsa Verde, guacamole, and cashew sour cream. The corn tostados are a little bit of a concession, but I’m not too worried about it. But the Tropical Fresh Fruit Salad is an even better choice. It’s a nice collection of mango, kiwi, pineapple, and mint. Pairing these two together would make a decent dish.

Live also has some interesting juice options to choose from. Here’s the two I liked. The Green Kick; made with pear, kale, ginger, dandelion, lemon, and hemp protein. Sounds cool to me! I actually eat dandelion greens, so this is right up my alley. The juice that caught my eye is the Liquid Plumber—I love the name—it includes kale, cucumber, celery, dandelion, lemon, and milk thistle. I’m telling you, blended greens are way underrated—good stuff!

Well, I got to say. Nice pick Adrienne! Live is certainly a wonderful place for a nutritarian to grab a bite to eat—thanks for the heads up! But, who cares what I think? I’m just some dopey blogger. It’s your turn. Check out Live’s menu and let me know how you handle Eating to Live on the Outside. Make a comment or a send an email to diseaseproof@gmail.com. Until then, eat greatly! Peace.
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Susan - March 8, 2008 4:36 PM

Thanks for the great review of Live. Wouldn't the kimchee be a no-no, though? I'm presuming it would have mega salt, since it is essentially a fermented pickle.

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