LA JOLLA.  If you were a celebrity, would you hire a vegan chef to prepare all of your meals?  If you are nodding your head in agreement, it’s time to learn about Bee Green, a company that prepares and delivers organic, plant-based meals to your front door.  This blog post chronicles my experience on the 3-day meal plan.

How Does the 3-Day Meal Plan Work?

Bee Green delivered the food to my doorstep in a reusable cooler bag with ice.  Unzipping the cooler bag was like opening a birthday present.  I couldn’t wait to see what surprises were inside!  I assembled everything on my counter: 6 drinks, 3 entrees, 3 salads, and 3 small snacks/desserts.

Bee Green also sent a helpful email with instructions and suggestions on how to maximize my meal experience.  My favorite suggestion?  Bee Green recommends eating your biggest meal between 10am – 2pm because that’s when your body burns the most calories.   Who knew?!

This meal plan is designed for maximum convenience.  All of the drinks, salads, and entrees are easily portable.  Also, the entrees are all housed in microwave friendly containers.

Day 1:

I started my first day with the Bee Green Super Food Bliss Smoothie.  This was a mild tasting creamy drink made from avocado, almond, coconut, and banana.  It filled me up and gave me energy for a morning work out.

Soon after my run, I began obsessing about the Butternut Squash Rito.  I love (and I assure you that “love” is not too strong of a word) butternut squash.  Unsurprisingly, I could not resist this burrito.  I put it in my toaster oven and tried to wait patiently as the intoxicating aroma filled my kitchen.

The burrito tasted as good as it smelled.  Warm vegan cheese clung to brown rice and black beans, and the roasted butternut squash melted in my mouth.   And all of this rolled up in a delicious spinach tortilla!  I applaud Bee Green for “making over” the traditional burrito – heavy with meat and dairy – into a healthy and energizing entree!

Later in the afternoon, I drank my Immune Boost Cleanser made from grapefruit, garlic, lemon, acidophilis, Udo’s oil, and cayenne.  I was not familiar with acidophilis or Udo’s oil, so investigation ensued . . .

Acidophilis is a bacteria that lives in the intestine and consuming acidophilis can help support a healthy intestinal tract and aid in digestion.  To learn more about the benefits of acidophilis, click on the following link:

http://www.mayoclinic.com/health/lactobacillus/NS_patient-acidophilus

Udo’ Oil is a certified organic, plant based oil (no fish!) designed to provide you with omega-3 and omega-6 fatty acids in the optimum 2:1 ratio.  For more information on Udo’s Oil, check out:

http://www.oilthemachine.com/About-The-Oil.html

The drink tasted like spicy grapefruit juice with a small aftertaste of garlic.  I really liked it.  The spice complimented the citrus, and the drink kept my hunger at bay for a surprisingly long time.

I finished off my first day with the Mediterranean Salad made from baby kale, chickpeas, zucchini, cucumber, red bell pepper, red onion, chia seeds, and dill/mint/lemon dressing.   The crunchy veggies in this salad contrasted nicely with the soft chickpeas.  My favorite part was the zingy, minty dressing.  It was a delicious entrée salad.

I had been eying the snack/dessert box – the Banana Bread Bar – since unpacking my bag that morning.  It looked like my favorite kind of food – one that feels like an indulgence but that is actually good for you!  A quick glance at the ingredients was reassuring:  oats, whole flour, banana, almonds, pecans, hemp, flax, chia seeds, and coconut oil.  As a helpful bonus, Bee Green had cut the banana bread into three pieces – one piece for each day.

Day 2:

I started off Day 2 with one of Bee Green’s new drinks, the Green Monster.  Made from gala apple, collards, chard, kale, coconut oil, and orange, it is sweet and easy to drink.  Luckily, its dark green color serves as proof of the dense nutrients inside.  And it paired well with my second piece of the Banana Bread bar – I couldn’t wait!

That afternoon, I was ready to try the Spinach Pie, which consists of spinach, onions, sundried tomatoes, garlic, basil, chives, and tofu in a spelt crust.  The spices and the sundried tomatoes ensure that there is plenty of flavor in this pie.  And the flaky vegan crust is both ingenuous and delicious.

My mid-day snack was the Super Food Bliss smoothie.  It was just as good as I remembered from the day before!

Next up was the Green Tahini Salad.  Here, we have kale, red onion, red potato, red pepper, carrots, pecans, and cranberries with a tahini dressing.  In case you just skimmed the ingredient list, I will emphasize that, yes, this salad has red potatoes!  They add gravitas to the salad, filling the belly.  I also enjoyed the strong taste of the tahini dressing.  One of the most unique and tasty salads I have had.  Ever.

Day 3:

I began day 3 with the Banana Rama smoothie, a mix of banana, spinach, almonds, coconut, and raw protein.  This smoothie was thick, like a milkshake, and had a light taste of banana with a hint of coconut.   And of course, while drinking this smoothie, my last piece of Banana Bread Bar disappeared.

Lunch time came, and I was excited for my final entrée, the Fideua Spanish Pasta.  This dish is made from quinoa pasta, mushrooms, onion, red bell pepper, parsley, tomato, asparagus, soyrizo, and garlic.  (People are making pasta from quinoa!  How did I miss this?)  Before Bee Green came into my life, I usually put pasta and red sauce in the “boring” category.   But the Fideua has rebooted my whole outlook on pasta.  I loved the abundance of veggies in the dish – every bite contained crunchy asparagus and delectable mushrooms.  I also appreciated that the dish wasn’t smothered in tomato sauce.  Rather, everything was in perfect balance, filling, but not heavy.

My final drink was the Amazon Power Antioxidant drink, blended from acai, red chard, red cherries, banana, and coconut water.  Perhaps it was fitting that my final drink was also my favorite drink.  This drink confused my taste buds in a good way – it started off sweet, but evolved into tiers of tartness.  It is wonderfully unique.

And my final day ended with my favorite salad.  The Roasted Veggie Salad combines beets, carrots, zucchini, grape tomatoes, spinach, basil, and vegan feta, served with balsamic dressing.  I will be buying some vegan feta soon.  Very soon.  It adds tremendous flavor to the salad.  Further, this salad also reminded me how roasted vegetables can have more flavor than their raw counterparts

Conclusions:

I looked forward to each portion of my Bee Green 3-day meal plan.  The drinks were excellent.  I liked the variety of ingredients and the resulting energy boost.  The entrees were also special.  They demonstrate how fresh, whole foods are powerful, filling, and satisfying.  And Bee Green has renewed my interest in salads, especially those born of diverse ingredients and creative combinations.  Most importantly, this meal program unlocked valuable hours in my day and eviscerated the stress of seeking meals on a busy schedule.  My only task was to enjoy the food.  Mission accomplished.

To find out more about Bee Green (they also offer cleanses and cater!) check out their website at:

http://www.beegreenworld.com/

If you want to see the upcoming meal plan menus, take a look at:

http://beegreenmeals.com/category/menu/

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Veggie Grill Sign

LA JOLLA/UTC. Could a vegan enterprise be the darling of corporate America?  Yes, according to Forbes.com, which recently added Veggie Grill to its list of “15 Explosively Growing Companies to Watch This Year.”  In fact, during the past year, Veggie Grill successfully raised $20 million to further fuel its expansion.  As a result, its 20+ locations in the western states might be only the beginning! . . .   

http://online.wsj.com/article/PR-CO-20130128-905467.html?mod=crnews

So what’s all the fuss about?  Well, each Veggie Grill is 100% vegan and offers a wide variety of convenient, healthy dishes.  With vegan versions of comfort foods like buffalo wings, cheeseburgers, and steak tacos, Veggie Grill proves that it’s not boring to be vegan.

I am thankful that Veggie Grill decided to open up its newest location in San Diego, at the University Towne Center (UTC) Mall.  Although I am not a big fan of malls, I can be lured in with the promise of good vegan food.  (See previous posts on True Foods Kitchen and Seasons 52!)

Veggie Grill offers a well-rounded menu.  The diverse menu spans from salads and sandwiches to plates, wraps, and tacos.   On a recent visit, I tried the Gluten Free Power Plate, featuring a stack of blackened tempeh, portobello mushrooms, and caramelized onions with a side of kale and sliced tomato salad and chipotle Ranch dressing.  There is a lot going on in this dish!  And I love that Veggie Grill showcases kale as a staple side dish, complete with a creamy dressing and sesame seeds to reward the adventurous.

Next up was the Cheeseburger, ordered “El Dorado Style” – topped with jalapenos and caramelized onions.  The burger is served with vegan cheese, pickles, lettuce, tomato, red onion, and chipotle ranch on a wheat bun.  I enjoyed the vegan patty – it was thick and juicy – but the best part was the layer of warm, perfectly melted “cheese.”  A great example of the recent evolution of non-dairy cheese.

The first trip to Veggie Grill was so good, I went back less than a week later.  Plus, the menu presents a lot of real estate to cover!

We ordered the Baja “Fish” Taco Plate.  Three flour tortillas arrived cradling crispy “fish,” green cabbage, original Baja sauce, cilantro, and lime.  The plate also included a side of roasted corn salsa, and “Bean Me Up” Chili.  The Baja sauce and salsa provided fresh flavor, but this is a light entrée that pairs well with the hearty and well-spiced side of chili.

The All Hail Kale salad exceeded all expectations.  It is a mix of marinated kale and red cabbage, corn salsa, and agave-roasted walnuts with a side of ginger papaya vinaigrette.  A beautiful medley of bright colors.  We also added Blackened Chickin’ strips, which added even more substance to the salad with their firm texture and grilled flavor.

And because I can’t go anywhere without ordering dessert, I succumbed to the Grilled Cookie.  Veggie Grill takes dessert to the next level by warming the chocolate chip cookie (and what cookie doesn’t taste better warm!) and topping it with chocolate pudding and vegan crema.

Veggie Grill has a relaxed and casual atmosphere.  You place your order at the front counter, then sit at a table with a number until some friendly youngster delivers your food.

The interior is bright and cheery – red red walls and green chairs with huge windows to let in the natural light.  The outdoor patio allows customers to enjoy warm San Diego days under bright, yellow umbrellas.  Need one last reason to eat at Veggie Grill?  It is clean!  I don’t know how they do it, but the counters and tables gleam, and the floor is free from crumbs.

4353 La Jolla Village Drive

Suite, H28

La Jolla, CA 92122

858.458.0031

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LA JOLLA.  Lean and Green stays true to its name.  The restaurant, set back from the busy street, is an oasis for those seeking organic and vegan wraps, bowls, smoothies and juices.

Slight digression.  Being a soup loving vegan is not easy, right?  Often the following scenario plays out when I go to a new restaurant.  I flip to the soup section of the menu and see an option like tomato soup.  I smile, thankful that the restaurant has a vegan option.  But just to be safe, I ask the server whether the soup is vegan (it is surprising how often restaurants fail to list a soup’s ingredients!), only to learn that there is cream in the soup.

Lean and Green avoids such disappointment with its seasonal, vegan soups.  My most recent obsession is the Spicy Pumpkin Soup.  A combination of pumpkin, coconut milk, and curry, the soup weaves rich, smooth, and spicy flavors together.  A strong start to the meal.

I love that Lean and Green dedicates a whole section of the menu to “Bowls.”  The bowls have a base of organic brown rice.  Next, there is a layer of vegetables, nuts, beans, and other delicious toppings.  An enticing sauce tops off the bowl.

My current favorite is the Miso Bowl made from brown rice, broccoli, carrots, fresh jalapenos, and topped with a sesame miso sauce.   The miso sauce is tangy and lightly coats the rice and fresh vegetables.  Perfect.  (Note: the bowl portions are not huge.  If you are super hungry, you might need more than just a bowl!)

Another great option is the Teriyaki Bowl – brown rice, broccoli, and pine nuts, topped with gluten free teriyaki sauce.  The pine nuts take this bowl to the next level.  They add crunch and a richer flavor.  (Veterans of the bulk foods aisle know that pine nuts are ridiculously expensive.  So I appreciate a restaurant willing to include them in a dish.  Crazy delicious.)

Not feeling like a bowl?  Lean and Green makes a delicious Vegan Delight wrap.  Roasted eggplant or tofu is wrapped up with basil, roasted red bell peppers, baby spinach, sunflower seeds, extra virgin olive oil, and balsamic vinegar.  A great meal on the run!

The menu would not be complete without a selection of juice and smoothies.  My favorite is the Crazy Jungle smoothie made from almond milk, spinach, cucumber, avocado, banana, and ice.  This bright green smoothie is sweet and creamy.  An easy way to get some vegetables without trying!

Upon entering Lean and Green, your eye is first drawn to the tree growing out of the middle of the floor.  The two walls are made completely of glass and ensure that plenty of light enters the restaurant.  Customers order at a register and are then able to sit at either indoor or outdoor tables.  It’s a great place to grab a quick bite or settle in with a book or laptop.

7825 Fay Ave

La Jolla, CA 92037

858.459.5326

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LA JOLLA/UTC and ENCINITAS.   The vegan movement in San Diego is building momentum.  Menus are dedicating more space to vegan options, the farmers markets are flourishing, and bold establishments are opening with exclusively vegan fare.  On June 21, 2013, another key player opened its doors in San Diego.  Nekter Juice Bar has taken over a charming cottage in the heart of La Jolla, offering a full menu of vegan juices, smoothies, and snacks.

Steve and Alexis Schulze founded Nekter in 2010 and opened the first location in Costa Mesa.  Then, explosive growth.  Eleven locations sprouted from Orange County to Los Angeles.  Now, the San Diego grand opening.  Next, more cities in California, Arizona, and Texas.  Vegan wildfire!

Juices:

On opening day, I tried “The Cure,” made from beet, broccoli, kale, parsley, celery, grapes, and apple.  The beets produce a vibrant pink color.  Even better, the beets, grapes, and apple sweeten up the hard-core healthy green goodness.

Smoothies:

So obviously I’m hooked – a few days later, I’m back at Nekter.  (I don’t live anywhere near La Jolla, but this doesn’t seem to matter.)  This time around, I ordered the Tropical Cooler—a puree of spinach, kale, pineapple, banana, coconut water, and coconut butter.  Yes, coconut butter.  Is there anything more delicious?  And the combination of coconut and pineapple is well established magic, decidedly tropical.  I couldn’t even taste the spinach or kale, although the bold green color of the smoothie assured me that they were in there!

Bowls:

Nekter provides a selection of vegan bowls—most are acai based.  However, I decided to try the Pitaya Bowl made from a blend of pitaya, banana, pineapple, coconut butter, and coconut water and topped with hempseed granola, raw coconut flakes, and bananas.  For more information on pitaya, see my post on Lotus Café.  And if you are looking for a more comprehensive run down, click on the link below:

http://pitayaplus.com/what-is-pitaya-plus/

The bowl was big and delicious.  The bright, pink pitaya tasted sweet and smooth.  The hemp granola gave texture to the bowl, and the bananas sweeten things up even more.  Shredded coconut on top?  Yes, please.  (Are you getting the tropical vibe yet?)

Nekter simplifies everything for the customer.  Three separate menus for juices, smoothies, and bowls are posted on the wall for easy reading.  There is also a refrigerated section where you can pick up snacks, pre-bottled juices, and even cocktail mixers!

Nekter also dedicates space to its first ever Nekter Cleanse Bar.  A cleanse specialist will be available to answer questions.  And in July, I’m going to tackle one of Nekter’s cleanses.   I will document my experience on The Fussy Fork, so be sure to check back soon!

Nekter’s indoor and outdoor patio seating areas create a fun, casual atmosphere.  It’s the perfect place to sip on a juice after a workout, escape from the office for a restorative smoothie, or sit with a book and a snack.  As an added bonus, Nekter provides free WiFi!

834 Kline St

La Jolla, CA 92037

800.385.1650

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LA JOLLA/UTC.  I usually avoid eating at malls (see the True Food Kitchen post!).  However, Seasons 52 is well worth a trip to the mall.  The restaurant strives to prepare fresh and delicious dishes, all with less than 475 calories.  The restaurant offers a seasonal menu—the Spring Menu is currently being offered.

First up was the Double Hummus (edamame and roasted red pepper) and Crisp Sea Salt Lavosh.  I had never tried edamame hummus and immediately dug in when it arrived.  The lavosh was soft and warm and provided the perfect delivery device for the mild tasting edamame hummus.  Equally pleasing was the roasted red pepper hummus, which was smooth and creamy with a slightly smoky flavor.

For my entrée, I tried the Vegetarian Tasting.  I loved all of the 4 vegan components that made up the plate.  (1) Quinoa and Citrus Salad: the quinoa was firm and the citrus flavor mixed in provided for a refreshing taste.  (2) Soft Taco: the taco was filled with black beans, roasted peppers, pico de gallo, and guacamole.  The guacamole was smooth, the black beans well seasoned, and the roasted peppers and pico de gallo added additional spice.  (3) Cedar-Roasted Tofu: the tofu was firm and served warm with mango chutney on top.  (4) Vegetables: fresh grilled asparagus, red peppers, and snow peas, and golden beets.  All of the vegetables were fresh and tender.  I particularly enjoyed the sweetness of the golden beets.

Dark wood tables and comfortable chairs with soft lighting create an inviting atmosphere.  It is a restaurant in which customers can settle in for hours to share food and conversation.

Also, for those diners who are want to know more about the nutritional information of the food at Seasons 52, it can be found at:

http://www.seasons52.com/menu/nutrition.asp

4505 La Jolla Village Dr C1

San Diego, CA 92122

858.450.1252

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LA JOLLA.  Does anyone remember how cold it was last weekend?  Gray sky, wind chill, and San Diegans bundled in layers.  On Sunday morning, my boyfriend and I were coming off of a 48 hour juice cleanse (I will be adding a post about my cleanse experience later this week), and we were H-U-N-G-R-Y!!

We wanted something substantial, but healthy.  We wanted something delicious, but did not want to burn the benefits of the cleanse.  So we went to an old favorite – Lotus World Foods, a unique gem of the La Jolla Farmer’s Market.

Sarah Nee is the woman behind the creative parfaits, salads, and soups at the Lotus booth.  Sarah talks passionately about preparing foods that makes can help people achieve better health.  In fact, her personal story involves the dramatic reversal of serious ailments through the enjoyment of food that is raw, nut free, gluten free, and vegan.

On Sunday, we started with a vegan parfait.  A bottom layer of raw, sprouted quinoa with blueberries and strawberries.  The top layer, strawberry chia seed.  (Superfoods, like chia seeds, are central to Sarah Nee’s creations.)  Further, the parfait was smooth and creamy, with vibrant flavor from the fruit.

Sarah understands that people love sweets.  To that end, she has created a delicious chia pudding with a raw chocolate topping.  The chocolate is sublime.  It is not the overwhelming “sugar sweet” found in candy bars, but a complex chocolate that reveals its flavor as you slowly savor it.

The salads are special.  These are not the salads that commonly sit next to an entree as an after-thought.  Rather, they stand center stage as the products of careful thought, experimentation, and focus.  The salad pictured below features arugula and sprouts, topped with a homemade ginger dressing.  This description, however, does not do it justice.  The component ingredients are all fresh and crisp but the real treat is the way in which all of these greens combine with the homemade ginger dressing.   The result is a salad that I can’t stop eating.

Sarah likes to experiment with food and frequently updates her offerings.  One dish I can’t wait to try is the Raw Cactus Tostada.  The cactus acts in place of a tortilla and cradles the seaweed salad, sprouts, and squash blossom filling.

I would also recommend that if you are ever at Lotus World Foods’ booth and there is soup available, buy it.  Sarah’s coconut soup is literally the best soup I have ever had in my life.   

Sarah can be found every Sunday at the La Jolla Farmer’s Market from 9am – 1pm, and the Lotus World Foods’ Facebook page can be found at:

https://www.facebook.com/pages/Lotus-World-Foods/411045545610272?fref=ts

If you are interested in learning more about raw food—and the potential health benefits—click on the following link:

http://vegetarian.about.com/od/vegetarianlifestyle/f/rawfoods.htm

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POINT LOMA, UTC, and DOWNTOWN (new!).  Is there a restaurant that makes delicious food on an assembly line? Yes, and it is called Tender Greens. Born in Los Angeles, the Tender Greens empire has spread to San Diego with two locations – Liberty Station and the UTC Mall. It is vegan friendly, so meat eaters and the plant based crowd can mingle in harmony.

Tender Greens has two vegan salad options: the “Happy Vegan” and the “Salad in the Raw.” Tender Greens proves a simple truth: it is not the number of vegan options available at a restaurant but rather the quality of those options that matter. Salad in the Raw – a mix of farmers market vegetables and lemon vinaigrette dressing – is very satisfying. As for the Happy Vegan, it is my favorite salad. Ever.

In the past, I shied away from ordering salads as meals, because I didn’t feel full. The Happy Vegan, however, solves this problem. The mixed greens – although delicious in a light, lemon vinaigrette – yield the stage to a bold quartet of tabbouleh, farro, quinoa, and herb hummus. Further, the farro pops with cranberries and toasted hazelnuts, and the quinoa mixes with cucumber and beets. Bottom line, the salad offers a variety of flavors and keeps the stomach full.

My love for this salad prompted a search for the recipes of the component ingredients. Luckily, someone out there had the good sense to post the recipes online: http://articles.latimes.com/2012/apr/14/food/la-fo-sos-vegansalad-20120414

Inside Tender Greens, you watch the salad – or any dish – being made. You order at the front of the assembly line, and the staff jumps into action. Behind the glass, hands throw greens into stainless steel bowls with dressing. The greens land on a plate, which is sent on down the line, where new hands scoop perfect spheres of hummus, tabbouleh, farro, and quinoa onto the plate. As you walk to the cash register, your salad follows, finding a toasted piece of bread along the way – if that is your wish. A smiling face waits at the end of the line, and you can add beverages or desserts, which scream for attention from strategically placed platters. I do not know if the baked goods are vegan. I don’t ask, because I am afraid of the answer. Tender Greens also has teas, lemonade, wine, and beer.

I am more often at the Liberty Station location. (Liberty Station is an old Naval facility that is laid out like a college campus, with quads, green lawns, and fountains). Tender Greens is nestled (some would say hidden!) off Historic Decatur near the Postal Annex. There is both inside seating and an outside patio with space heaters.

As a warning, the line can be long—especially during the weekday lunch hour. If you are hoping to pick up a quick lunch, call ahead, as there is a special pick up area by the cashier.

Note: menus at different locations are not identical. Happily, however, the Happy Vegan is available at all of the San Diego locations.

La Jolla/UTC

4545 La Jolla Village Drive

San Diego, CA 92122

858.455.9395

Liberty Station

2400 Historic Decatur Road

San Diego, CA 92106

619.226.6254

Downtown

110 West Broadway

San Diego, CA 92101

619.795.2353

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