To celebrate my dear friend Gina’s birthday, we do lunch, and she suggested a restaurant called LEAF. Organic, vegan, raw food. Grains, seeds, and nuts are soaked and sprouted. The food is not heated to above 110 degrees F. I love my dear friend, and happy to go anywhere she likes, but I must admit I was a bit skeptical about this choice.
Cracklin’ Corn Chips with Hummus
Flying Falafel Salad: Sprouted chickpea falafel croquettes with creamy tahini sauce, mixed greens, marinated onions, tomatoes and sprouts.
This food is very colorful and photogenic…
Veggie Sunburger Wrap: Veggie seed croquettes topped with sweet tangy tomato sauce, mixed greens and sprouts rolled up in a collard green with house dressing.
We were pleasantly surprised, the food was tasty and interesting. I was especially intrigued with the marinated onions. Chef Patrick shared that the thinly sliced onions are left to marinate in a raw organic unpasteurized soy sauce, then are served atop the salad. I will be stealing this technique for some future salads, thanks Patrick.
Here in Southern California, my roses are still blooming. I brought along this bouquet for my long-time friend. The arrangement is a mix of Tahitian Sunset Rose (far left), Secret Rose (light pink middle) Tournament of Roses (front pink), Julia Child Rose (far right). Happy Birthday, My Friend! Glad to explore Organic, Vegan, Raw with you anytime…
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Hi Sylvia – yep, tastes good and LOTS of fun to photograph!
HI Maryann – Love falafel in pita too.
HI MLV – the raw food restaurant definitely takes some creativity.
HI Pam – my expectations were kinda low, but it sure surprised me.
HI Ronell – the food definitely feels more like Spring or Summer than Fall…
Hi Maria – my friend and I always “do lunch” to celebrate our birthdays. It’s a tradition.
Hi Cynthia – I’ll try anything!
HI Oggi and Lore – Let me know if you try those onions.
Hi Jesse – you can take a HUGE chomp, the portions were humongous.
Thanks Laurie – me neither.
Thanks Marie – and I just added 10 more rose bushes to my garden, I’m calling it the Valentine’s garden as it is all pink and red.
HI Diana – I’m not so sure I’ll be cooking it a home, with the exception of those marinated onions. Let me know if you do.
HI Amy – now I don’t remember, but, probably!!
Hi Taste Memory – and I do cut the roses back in early January, and they are back again in late March early April, looking pretty as ever!
Hi Mike – it was definitely better than I thought it would be. And a really like those marinated onions.
Hi Courtney – no no not a lifestyle, just good for lunch, once in a while!
Hi Stacey – well they would bloom all year but I do cut them back in January. They are actually looking gorgeous right now. Most of the bushes go in phases. I just added a new one called “April in Paris.”
Hi Simona – and I would go back, the salad was really tasty, and different, which was a nice change.
Hi Candy and Paz – ’twas good!
Hi Susan – Tournament of Roses is one of my best. Lots of beautiful blooms and the color goes from an orangey pink and fades to pale pink.
HI Emily – and it is interesting to think about not heating above 110. Salads are easy but how do they make crackers?
You are such a good friend! I love trying new things…. Being originally from Texas, vegan & raw count as new. This looks really tasty, but tell me, didn't you have a desperate craving for steak for dinner?!?!
xoxox Amy
That is stunning food! I’ve always been interested in trying “raw cooking” but havnen’t attempted yet (besides typical everyday things like salad).
I love all your roses Lori Lynn. so pretty! I love veggies and would enjoy a lunch like this, how could you not with all that vibrant color! Your photos look awesome!