How Students Can Live A Vegan Lifestyle On A Broke College Budget – Elite Daily (blog)

I’ve never been one of those people who responds to mention of a plant-based diet with, “But bacon is so good!” Despite this, I was skeptical about the word “vegan.”

The lifestyle, the political and social connotations, and the somehow inexplicable concept of cutting out all animal products were baffling to me.

When it comes to dieting, I’ve run the gamut. I come from a past of eating disorders, and I’ve tried a million quick fixes to drop pounds.

I’ve tried the South Beach Diet, the Atkins diet, the grapefruit-and-toast diet, the low-carb and low-fat diet and the restriction diet (eat anything, but everything in moderation). Two weeks ago, I was standing on the other side of all these failed attempts, almost in tears, at the breaking point of frustration. What more did I have to do to lose weight and keep it off?

Like a true Millennial, I turned to YouTube. There, I found an incredible community of vegan and plant-based advocates. I learned about the ethics behind a vegan diet, and also the science. Here was a lifestyle transformation where I could eat whole foods in abundance. Fruit, my once-feared enemy, could become my friend once again.

I cut meat and dairy a few weeks ago, and I haven’t looked back since. Below are my tips and tricks for navigating, purchasing and eating each meal of the day on your college campus:


Start the day with a fully raw breakfast (if you’re following high-carb, low-fat, like me). Once you get out onto campus and in the midst of the cafeterias, making smart choices gets tricky.

Starting the day with one fully raw meal ensures that your day will be balanced and filled with as many whole foods as possible. You can find cheap fruit at your local grocery store on your way home from class.

I’ve found bananas for $0.50 per pound, cantaloupe for $1 per fruit, mangos for 2/$1 and kiwi for 4/$1. In addition, fruits like apples, cuties, grapes and sometimes even berries can be found in the cafeteria. I usually fill up a takeout container a couple days in advance and supplement my breakfasts from it.


Try to make it the one and only time you’re in the cafeteria each day. I usually get whole wheat pasta with no sauce, and substitute in diced tomatoes or salsa I buy at the grocery store. I try to fill this up with vegetables, or grab a couple pieces on fruit on the side.

Stir-fry is another great option. I opt for a mix of rice noodles and brown rice, with a dash of teriyaki or gluten-free soy sauce and vegetables such as broccoli, sprouts, carrots, bell peppers, pineapple and water chestnuts.


If you’re running low on food, run back to the dining hall and stick to outsourcing soup, veggies and potatoes. On occasion, I’ll find vegetarian soup (black bean chili) from the dining hall, which I’ll cook over brown rice. If I can’t find soup, I’ll go for a couple of sweet potatoes, or make my own whole wheat pasta back in the dorm.

As far as affordability goes, I picked up a mini rice steamer for $15 at Walmart. Instant brown rice runs at about $2 per box, beans (for the rice) can be found around $1 per can, whole wheat, gluten-free noodles are about $2 a box and frozen veggies can be found at $2 a bag.

These prices vary from store to store, but the point is that these foods are some of the cheapest in the supermarket. Other good staples to have on hand include organic oatmeal or granola, chia and flax seeds (which can be bought in individual bags for a fraction of the cost), powered peanut butter or PB2 (Thrive Market sells some for around $2 less than wholesale price) and unsweetened almond milk.

Living on a tight budget and just a microwave, a rice cooker and a meat-and-processed-food-filled cafeteria has been difficult. But as you can see, it can be affordable and completely doable, given the right attitude and the willingness to educate yourself on the opportunities, products and offers out there.

List of Mucusless (Mucus-Free) Foods

The word “mucusless,” or mucus-free, refers to foods that are not pus or mucus-forming inside the human body. Such foods digest without leaving behind a thick, viscous, slimy substance called mucus in the gastrointestinal tract. These foods include all kinds of fat-free, and starchless, fruits and vegetables. The term was coined in the early 1900s by dietitian and healer Prof. Arnold Ehret in his book the Mucusless Diet Healing System. The Mucusless Diet consists of all kinds of raw and cooked fruits, starchless vegetables, and cooked or raw, mostly green-leaf vegetables. The Mucusless Diet as a Healing System is a combination of individually advised long and short-term fasts, menus that progressively change to non-mucus-forming raw foods, and other therepies such as sun-bathing, exercise, colon irrigation, etc. Ehret observes that the accumulation of uneliminated waste materials by eating pus, mucus, and acid-forming foods, is the foundation of human illness.

The following list is certainly not exhaustive, but these are some of the most common mucusless (mucus-free) foods. Eating more of these foods in the right combinations is an important part of transitioning toward a mucus-free diet.




  • Arugula
  • Bok Choi
  • Cabbage
  • Collard
  • Dandelion Leaf
  • Kale
  • Leafy Herbs (Basil, Parsley, Cilantro, Rosemary, Thyme, etc.)
  • Lettuce (Green, Red, Romaine, Boston Bibb, Iceberg)
  • Mustard
  • Spinach
  • Swiss chard
  • Turnip
  • Watercress


  • Asparagus
  • Black Radish, with skin
  • Broccoli
  • Brussels Sprouts
  • Celery
  • Cucumbers
  • Dandelion
  • Dill
  • Endives
  • Green Onions
  • Horse Radish, with skin
  • Leeks
  • Onions (mildly acidic but okay on the transition diet)
  • Peppers (Green, Red, Yellow, or Orange)
  • Red Beets
  • Red Cabbage
  • Rhubarb
  • Sea Vegetables
  • Sprouts (Alfalfa, Brassica, Green-Leaf, Radish)
  • Sugar Beets
  • Tomatoes
  • Young Radish
  • Zucchini


  • Acorn Squash (Baked)
  • Asparagus
  • Broccoli (Baked or Steamed)
  • Brussels Sprouts (Steamed)
  • Butternut Squash (Baked)
  • Carrots (Steamed)
  • Cauliflower (Steamed or Baked)
  • Green Peas (Steamed)
  • Peppers (Green, Red, Yellow, or Orange)
  • Peppers (Green, Red, Yellow, or Orange)
  • Pumpkins (Baked or Steamed)
  • Spaghetti Squash (Baked)
  • Sweet Potato (Baked)
  • Zucchini (Steamed or Baked)


  • Apples
  • Apricots
  • Banana
  • Black Cherries
  • Blackberries
  • Blood Orange
  • Cantaloupe
  • Cherries
  • Grapefruit
  • Grapes
  • Honeybell Tangelos
  • Honeydew
  • Lemons
  • Mandarin
  • Mangos
  • Nectarine
  • Oranges
  • Peaches
  • Pears
  • Pineapple
  • Plums
  • Pomegranates
  • Prunes
  • Raisins
  • Raspberries
  • Sour Cherries
  • Strawberries
  • Sweet Cherries
  • Sweet Cherries
  • Tangerines
  • Tangerines
  • Watermelon


  • Apples
  • Apricots
  • Bananas
  • Blueberries
  • Cherries
  • Cranberries
  • Currants
  • Currants, (Dried)
  • Dates
  • Dates, (Dried)
  • Figs
  • Figs (Dried)
  • Grapes/raisins
  • Kiwi
  • Mango
  • Peaches
  • Pears
  • Pineapple
  • Plums/prunes
  • Strawberries


  • Agave Nectar
  • Fruit Jellies (no sugar added)
  • Maple Syrup (100%, no preservatives)
  • Molasses (no preservatives)
  • Honey (bee)

The Transition Diet

It is very important that people learn how to transition from the most harmful mucus-forming foods to the ones that leave behind the least amount of waste. Many people mistakenly believe that Ehret’s work is inherently, or only, raw-foodism or fruitarianism. Yet Ehret emphasizes moving away from all mucus-forming foods above all else. Although the highest levels of the Mucusless Diet are raw mucus-free foods, Ehret advocates using cooked mucusless foods, and even some mildly mucus-forming items, when necessary during the Transition Diet. To learn more about this transitional process, check out Arnold Ehret’s Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira.

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May Contain Food review – half-baked swipe at food fixation – The Guardian

Anxieties related to eating, diet and restaurant protocol are something of a first-world issue, and when those anxieties are translated into contemporary dance, set to an a cappella and plainchant score, and performed at a niche metropolitan venue, you have an event whose multiple layers of fashionability, self-reference and irony are not easily teased apart.

May Contain Food, created by the choreographer and director Luca Silvestrini, seats its audience at tables around the Place’s performance space. There, we are “served” by Protein’s personable eight-strong cast, who dance and swoop around the room while delivering resistible appetisers (raw greens, cold rice) and idiosyncratic lyrics. We are invited to examine “the specials on the blackboard” – there isn’t a blackboard – before being served “an aperitif heritage fruit” (a cherry tomato), which we are advised to roll into our eye-sockets, hold to our ears (“listen to the tomato”), then chew 21 times.

Familiar phrases are intoned (“gluten-free”, “guilt-free”, “responsibly sourced”), and food flies around the stage, most memorably in a demonstration of “knife skills”, which turns into manic and uncontrolled hacking. Individual foodstuffs are viciously denounced, with a cucumber described as “a condom-wrapped piece of shit”, and a processed food as “the bastard child of insecticide and corporate greed”. Nor are vegetarians let off the hook, with one cast member angrily demanding to know why animals are not given the same love and space as free-range kale. This passage contains Silvestrini’s most inventive choreography, with cast members brutally manhandling their lolling, squawking, dull-eyed colleagues as if delivering them for slaughter. As a chef sings an anthem extolling the joys of meat-eating, her body orgasmically swaying against a white backdrop, she leaves a broad blood smear.

May Contain Food relates thematically to earlier works by Silvestrini, particularly The Big Sale (2005), which skewered hyper-consumerism, and Dear Body (2008), which took a satirical swipe at the cult of physical perfection. It’s performed with great verve – Sonya Cullingford is outstanding, and the reliably fleet-footed Carl Harrison on fine, arch form – and Orlando Gough’s score is splendidly, sonorously odd, with echoes of Corsican polyphony. But beyond charting the daftness of the food-fixated, which we’ve all had ample opportunity to do for ourselves over the years, Silvestrini doesn’t have a particular point to make, and the piece is just that bit too pleased with its own postmodern cleverness. It could also use some decisive editing. Unlike restaurateurs, choreographers should leave you wanting more.

At The Place until Saturday 7 May. Box office: 020 7121 1100

Crohn’s Disease and Colitis Patients Should Avoid MSG and Stick to Raw Food

A healthy diet does not include monosodium glutamate (referred to as MSG). This fact holds true for everyone – especially Crohn’s Disease and Colitis patients. The primary source of MSG is processed foods. The Western diet of fats, sugars, and processed foods is believed to be the culprit responsible for the prevalence of Crohn’s Disease and Colitis in North American society.

Patients with these conditions do much better with a diet of fruits and vegetables. In fact, many people claim that they have found a way to manage (and even eliminate) their uncomfortable symptoms. Some patients say that taking part in a water fast followed by a regular raw food diet worked for them. Of course, nobody should start a fast or make drastic changes to their diet without checking with their medical proffessional.

Mostly, people do not have problems with a diet of fruit and vegetables. Yet the body has to go through a period of adjustment to its new “fuel.” People with multiple conditions may experience temporary challenges with a raw food diet. It is always better for patients to check with their own medical proffessional.

In almost every case, fruits and vegetables will be the best choice. A diet saturated with MSG is never the right choice. In fact, Dr. Russell Blaylock, a neurosurgeon and author of “Excitotoxins: The Taste that Kills,” names monosodium glutamate as “the taste that kills.” That designation makes a powerful statement.

Yet Dr. Blaylock insists that MSG deserves that disturbing title. According to this physician, monosodium glutamate use can result in brain damage. In addition, this harmful substance can worsen diseases including Lou Gehrig’s disease and Alzheimer’s disease as well as other serious conditions. The doctor even believes that MSG can increase the level of a learning disability.

MSG is thought to cause headaches, eye damage, and even depression. Monosodium glutamate has been linked to short-term and long-term effects. A series of complications has been attributed to MSG. Indeed, there are reports that MSG has led to death under certain circumstances.

Obviously, this unhealthy substance will hinder rather than help anyone with Crohn’s Disease and Colitis. These sufferers should be looking for the healthiest choice. Sticking to a raw food diet is the best way to avoid monosodium glutamate.

Sold originally decades ago in the US under the brand name ‘Accent’ (a meat tenderizer), today’s MSG can be harder to spot in foods at the supermarket. Monosodium glutamate shows up in salad dressings, canned soups, frozen dinners, and a variety of other products. The scariest fact about MSG is that it has been found on occasion in baby foods and formulas.

Monosodium glutamate must be listed on labels. Yet ‘free glutamic acid’ (a MSG component) does not have to appear on a list of ingredients. By choosing a raw food diet, Crohn’s Disease and Colitis sufferers can avoid this “MSG mess.” Even when dining out, everyone must still be vigilant about their consumption of MSG. When you choose fresh food over processed products, it becomes much easier to avoid substances with no health benefits but plenty of harmful effects.

10 Foods That Fight Belly Bloat – Glamour

When bloating, cramping, or heartburn strikes, my brain goes into (WTF) detective mode, calculating every last morsel that passed through my lips and evaluating it after the fact as a potential threat. (CSI, dinner plate edition.)


Getty Images

Instead of trying to eliminate everything that might cause an issue, what if you could feel better by adding certain foods?

Clinical herbalist Guido Masé prefers this route. Masé, the co-owner of Urban Moonshine—whose organic bitters are designed to get your digestive system in tip-top shape—and author of The Wild Medicine Solution: Healing with Aromatic, Bitter and Tonic Plants, explains that this type of stomach distress can be caused by the absence of important foods in our diet—and fixed by adding them.

Strongly scented herbs, for example, help control the nausea, gas, spasm, and cramping associated with everything from motion sickness to IBS (irritable bowel syndrome), Masé says. “They relax the smooth muscle bands that line our digestive tract,” he says.

Here, Masé shares his short list of foods and herbs that help ease digestive distress the natural way. And thanks to the strong connections between the gut and all facets of health, they might also rev your metabolism and leave you with glowy skin.


“It’s no coincidence that the after-dinner mint is still popular, but try the natural tea version instead: It works both hot and iced,” Masé says. Peppermint can help relieve spasm and cramping in the belly, “and it dispels feelings of bloating and fullness when we’ve overindulged,” Masé explains. Research has also been done on its ability to help manage IBS. How about a cuppa?


This root is known as one of the best natural remedies for nausea. “Clinical research finds it beats Dramamine for nausea, and works wonders for morning sickness,” Masé explains. Add it to a stir-fry, make tea with freshly grated root and hot water, or pop a piece or two of crystallized ginger (great for traveling, says Masé) to help ease digestion. “Ginger is also a good anti-inflammatory,” and helps relax the digestive tract, he says.

Fennel seed and bulb

“You will often find a small tray of fennel seeds on the way out of an Indian restaurant: a small pinch of these seeds quickly relieves gas and bloating,” says Masé. If you suffer from chronic bloating, consider using the bulb—its oils help relieve flatulence (TMI?) “better than almost any other food.” Grate or slice it, and eat it raw or roasted (try this couscous and roasted fennel salad.)

Apple cider vinegar

The powers of apple cider vinegar are numerous, and one of the biggest is how it helps curb digestion issues like acid reflux. “It works because the valve at the bottom of the throat closes tightly when stimulated by vinegar, and helps keep stomach acid where it belongs,” Masé explains. Plus, it’s a fermented food that’s full of healthy bacteria essential for keeping your gut balanced and healthy—another important facet of flawless digestion.


Sure, the lettuce-like veggie brightens up any salad, but as a type of chicory, its bitter flavor has some functional purposes, as well. “The bitter flavor primes digestive function, enhances the production of digestive enzymes, and helps our digestion naturally break down what comes after the salad,” Masé says. He suggests tossing it with olive oil, apple cider vinegar, and some salt, and enjoying it before your main course to prepare your stomach.

Milk thistle seed

The mildly bitter flavor of this seed works to get those digestive juices flowing, “but it really shines as a liver detoxifier and anti-inflammatory,” Masé notes. “Daily use enhances the production of bile from the liver and this can help encourage good bowel regularity.” Grind a few tablespoons in a coffee grinder and sprinkle in smoothies, oatmeal, or soups.

Burdock root

This root, a popular staple in herbal medicine around the world and of macrobiotic cuisine, is really beneficial for gut health, Masé says. “It’s rich in prebiotic starches that feed beneficial gut organisms, making burdock a great complement to fermented foods.” Bonus: It enhances sebum production, helping balance skin’s moisture levels and control breakouts.


“The artichoke plant itself is a classic digestive bitter, used to smooth out irregularity, relieve heartburn, and prevent the fermentation that leads to gas and bloating,” Masé says. The leaves are used in liquid bitters, but you don’t want to eat those—the heart is an effective alternative that actually tastes good too. Masé suggests eating them drizzled with olive oil and apple cider vinegar.

Slippery elm powder

This powder is a natural, herbal alternative to OTC laxatives. Masé explains: “Its water-soluble fiber content makes it an incredible, safe first-line laxative that is not habit forming—it’s soothing and restores regular bowel habits without ever loosening the stool.” Two tablespoons a day, mixed into a smoothie, is all you need for its effects.


Thinks: fermented, gut-boosting goodness. “Miso is loaded with a diversity of beneficial live organisms and helps restore and maintain good bowel health, especially after antibiotic use,” says Masé. Simply sipping on the warm broth can immediately calm and soothe your stomach. Add a dollop to hot water (but not boiling water—combine just before the water boils, or after you’ve taken boiling water off the stove) to make sure you don’t kill the miso’s healthy bacteria.

More Reading

7 fermented foods you should be eating

9 Ayurvedic secrets to great digestion

Why is there so much buzz about the elimination diet?

Raw Food and Vegan Options On The Local Take – WCLK

We would like to recognize Jazz 91.9 WCLK Small Business Network Member, Tassili Maat, founder and owner of Tassili’s Raw Reality, Atlanta’s Raw Vegan Cafe, providing healthy options in a casual atmosphere in the Historic West End District of Atlanta.  Saturday, April 30 on The Local Take we spoke with Natasha Brewley, Chef Beee of Quiche and Tell and Jamile Norman, Farmer J of Patchwork City Farms about their upcoming Facebook challenge Spring Into The Raw.  What’s an omnivore diet? What’s a raw diet? Is your food more nutritious if you do not cook it? 

Spring Into The Raw is a social media challenge designed to introduce more fruits and vegetables into our diets.  As we learn more about the benefits of a diet rich in the nutrients that come from vegetables this allows us to experiment with a new way of eating.

If you are on Facebook, click on to the Spring Into The Raw challenge to find out more. 

Raw Food Detox Diet – Cleanse, Lose Weight and Rejuvenate

People now, more than ever, turn to raw food diet detox in order to cleanse their bodies properly. This is because it offers enzymes, vitamins, nutrients and properties that are lost during the cooking process, as they get killed off from the high heat. The raw food diet detox has been known to help people lose weight, improve their overall health, increase stamina, and provide higher chances of longevity. This detox will provide macrobiotic aid, and will emphasize health by avoiding foods which are highly processed or refined. Such foods not only make us fat, but sets our entire system out of balance, due to their high sugary, fat and chemical content.

Most health problems humanity suffers from today, can be linked to the foods we eat and how they are processed. A macrobiotic raw food diet detox, also addresses the benefits of eating smaller portions and chewing thoroughly in order for the digestive system to be able to work properly. This aid in obtaining the highest values of all the foods consumed thought-out the day. It is true that a nice hot a great bowl of soup tastes great, so do cooked vegetables, but in being prepared that way, robs them of their natural goodness.

However, eating in a poor way, meats and foods which have been processed is doing nothing good for the proper function of our bodies. This is why so many people are now turning to a raw food diet detox in order to give their digestive system a much needed break form synthetic and processed foods. Doing so, allows the body to give itself a gentle “tune up”, as raw foods deliver a wealth of extra vitamins, which boosts the health and immune system, which leads overall better health in the long run. The good news is the recipes are very simple to follow and a joy to eat.

From preparing a dish for one or for company, it really can’t get any simpler or healthier than this. If making a total switch to raw foods is what interest you the most, feel great in knowing that what you will be feeding your family, will be the most wholesome and healthiest foods they’ll ever eat. A raw food detox diet will cleanse your colon, cleanse your blood and rinse out bad stuff that has been accumulating in your colon, and your organs for years! This is one of the reasons as to why so many people lose weight and feel great after finishing their raw food diet detox. Whenever possible, and for best results, a raw food diet detox should be with organic ingredients. This will assure that everything being consumed is totally free of chemicals and pesticides.

New raw food catering company avoids refined sugar –

Shinee McIntyre, left, and Zara McIntrye, from Half Baked Catering, with a favourite among their customers: the raw ...

Miri Schroeter

Shinee McIntyre, left, and Zara McIntrye, from Half Baked Catering, with a favourite among their customers: the raw snickers cake.

With people’s growing awareness of the extreme amounts of sugar in many foods, raw food ‘baking’ could be a welcome solution.

Raw food treats can still curb your sweet tooth, as they swap the traditional sugar laden cakes for unprocessed and uncooked recipes. 

The raw snickers cake from Half Baked Catering.

Miri Schroeter

The raw snickers cake from Half Baked Catering.

New Zealand food experts deem food still raw if it is not heated above 46 degrees Celsius. 

One Wellington catering company specialises in raw food cakes so people can satisfy their sweet craving without refined sugar.

Zara and Shinee McIntyre from Half Baked Catering say a favourite among customers is the raw snickers slice with golden caramel, crunchy peanuts and chocolate mousse layers. 

One snickers slice is loaded with up to 40 cashews nuts per serve, and also contains dates, coconut oil and coconut nectar.

The McIntyre sisters make a variety of other treats, including raspberry chocolate slice and banana kiwifruit cake, that are sold at World Market in Lyall Bay. 

They make their own chocolate, dehydrate fruit, and soak cashew nuts to create a cheesecake base, which can mean two days for one creation.  

But they say it’s worth it. 

“Taste it, and we’ll tell you what’s in it, and you’ll be shocked,” Shinee says.

She says by eating less refined sugar, your skin, hair and wellbeing can improve greatly. 

Previously Zara was consuming two energy drinks a day, but by limiting her sugar intake to raw food alternatives for eight months she lost 20 kilograms. 

“You don’t feel groggy after eating it,” she says. 

Sugar is so addictive and it is great to be able to offer a more natural alternative, Zara says. 

Dietician Angela Phillips from Food Savvy says eating raw alternatives cuts out processed foods, but it still needs to remain a “sometimes food”.

“Effectively it’s still sugar and your body processes it the same,” Phillips says.

“I do get concerned that people think they can eat lots of it.” 

She agrees that natural sources of sugar such as fruit or high quality honey have valuable nutrients, which make raw cakes a healthier option.

The McIntyre sisters do not push exclusively raw-food diets but say that many people love the option of buying cakes and slices that are healthy and taste great too. 

They also say that there is no pressure to consume raw-food cakes in a few days after preparation, as they last a lot longer than baked goods.

Shinee says they freeze their slices for up to three months, but “it doesn’t really hang around that long,” as friends and family are bound to have a bite or two.


* Find out more on the sisters’ Facebook page: Half Baked Catering Co.

 – Stuff

Taste Of The Town: Eat It Raw At Plant Food + Wine – CBS Local

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MIAMI (CBSMiami) – Eat it raw. That’s what celebrity chef Matthew Kenney wants his customers to do at his new Miami restaurant Plant Food + Wine, a restaurant focusing on raw foods.

The restaurant was developed in partnership with party planner Karla Dascal, founder of The Sacred Space located in the heart of the Wynwood Arts District.

It’s a cutting edge concept. Everything is plant based, or vegan and raw.

Chef du Cuisine Horatio Rivadero trained under Chef Matthew Kenney who has another eatery under the same name in Venice, California.

“Should we carnivores be afraid?” asked CBS4’s Lisa Petrillo.

“No way,” replied Chef Horatio. “First of all, this restaurant is made thinking of everyone. Actually 60-70-percent of our customers are not vegans so they are enthusiastic, they come and try our food and are blown away.”

The mission of Plant Food + Wine is to offer health and wellness through delicious food in a luxurious environment.

“Sometimes we think vegan raw is a simple salad and cucumber and that’s it. It’s a lot more. It can take a few days to do make a recipe. We try to develop recipes that will be memorable for you and your guests, explained Chef Horatio.

So what’s on the menu? There is plenty including a beautiful zucchini lasagna.

It begins with sliced zucchini and then Chef adds macadamia, ricotta, sun-dried tomato marinara, tomatoes and herb oil.

He stacks and stacks all the vegetables on top of each other and the result, Lisa Petrillo says, is amazing!

“Carnivores don’t be afraid, you’re going to love this,” exclaimed Lisa after she tried a delicious bite.

Next on the menu are Kimchee Dumplings. They start with dehydrated cilantro and coconut milk squares as the base. Chef fills the dumplings with fermented red cabbage mixed with cashew nuts, ginger, and chili to make the paste.

“It is an explosion of flavors in your mouth you would not know this is not a regular dumpling except it has incredible flavor,” described Lisa.

Finally, Lisa tried the Ceviche Tacos, where coconut meat is seasoned to make you think you’re eating fish.

“It’s amazing. You would never know there isn’t fish  inside. It tastes like a fish taco, and then it has everything in it like a ceviche taco,” said Lisa.

Plant Food + Wine is open 7 days week for lunch and dinner.

Click here for more information.