NEW: Green Juice (and Raw Coconut Water) at Pret A Manger, in Washington DC.

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Pret A Manger, Washington DC now offering green juice and raw coconut water.
The 14.5 oz cold pressed green juice (in this case: “apple, cucumber, spinach, celery & lime”) is $5.99 (+tax) and tastes pretty green albeit very sweet from the apple (That being said, I can definitely taste the presence cucumber – which is a good, healthy-tasting thing).

I am happy to see more raw, vegan, health-conscious and nutritious food products coming to the Washington DC market.

The only criticism I could offer (which may be a deal breaker for some) is that the juice is NOT labeled ORGANIC. While not being organic does allow for a lower price point, which will get more people trying green juice… in order for this beverage to be fully legit, and meet a high level of quality: Pret a Manger needs to make this green juice organic and market it as such (as they have done a good job with for their organic coffee).
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All in all, I am excited to see more green juice in Washington DC!

Awesome Bowl

Sprouted quinoa cooked with a little Himalayan salt and better-than-bouillon. Shaved heirloom carrots. Massaged lacinato kale with olive oil, Himalayan salt and black pepper. Chopped spinach. Sundried tomatoes, rehydrated, drained, coated with Himalayan salt, olive oil and black pepper; baked for 7 minutes at 420F and then cut into bitesize pieces. Hemp seeds. Dressing: tahini, lemon juice, curry, turmeric, Himalayan salt, apple cider vinegar, olive oil, water, maple syrup. Garnished with cilantro.


A Deliberate, Satisfying Meal (+ Simple Quinoa Recipe)

‎Quinoa recipe for one person:

1/3 cup sprouted quinoa
1 cup Brita filtered water
1 teaspoon Better-Than-Bouillon Organic Vegetable Base

RECIPE: Bring quinoa ‎to boil. Stir in boullion. Reduce heat to low. Cover and cook for 10 minutes.
After 10 minutes, turn off heat and let sit, covered, for an additional 5 to 10 minutes.



Serving suggestion: on a salad of organic greens, drizzled with organic olive oil and topped with steamed tamari-seasoned tempeh, finished with fresh cracked pepper.