Your body is a temple

SEASONS 52 [
3333 Bristol Avenue Suite #2802, Costa Mesa, CA 92626
(714) 437-5252. www.seasons52.com
52 seasons opened their doors in August of 2010 at South Coast Plaza to
help Orange County “celebrate living well through healthier dieting.” This fine
establishment originated in 2003 on the East Coast, growing quickly to thirteen
locations, and we are lucky enough to enjoy their first venture here on the West
Coast. This is the scoop on Seasons 52: every single one of their dishes contains
less than 475 calories. This doesn’t mean they are serving you measly portions
of tasteless, diet food. Their dishes are perfectly portioned and fully- flavored
creations designed to let you enjoy fine cuisine without popping a button. You
can order anything on the menu without having to consider how much longer
you will need to stay on the stair master. The dishes are created to showcase
everything in its most natural state. They use only healthy natural fats like nuts,
avocado, and extra virgin olive oil. They don’t even own a deep fryer and they
don’t use butter. That’s right, no butter at all.
The full menu changes four times a year with each season and the specials
menu changes every week, 52 times a year. Changing the menu this often
gives guests an opportunity to be continually dazzled by the cusine, and gives
the chefs endless opportunities to get
creative. They designed their menu to
be “sensitive” to all diets and they offer
dairy free and gluten free options so
everyone can find something to enjoy.
Head chef Tim Kass, and Sous Chef
Jessica Koine, have created something
truly unique and are committed to a
concept of sustainability by sourcing local ingredients, sticking to organics,
and paying attention to where these products originate. They take great pride
in everything they offer.
My Picks: Try the Spicy Shrimp Chipotle Flatbread prepared in the stone fire
oven, a Spicy Chicken Chile Relleno with goat cheese, and the Hamachi Tataki
with avocado (available only at this location.) Follow these up with a few of
their “mini indulgences.”
Photography by Jenavieve Belair
by Erin Rose Belair
Resolutions. Whether you resolved to eat
right or lace up your sneakers a few times a
week in the New Year, statistics tell us that
by now most of us have forgotten or given
up. I am here to remind and encourage
you and to also let you in on a little secret:
you don’t have to give up delicious food
to have a healthier diet. I spent seven
incredible afternoons in the company of
vegetarian, vegan, raw, and “right choice”
restaurants to deliver you this list of “must
eats.” Every one of these restaurants
brings something different to the table
and every one of them is committed to
helping you live a healthier and happier
life. Put your previous opinions aside for
the next few minutes, read on, and I assure
you that your taste buds and waistline will
thank you.
Mini Indulgences from 118 degrees
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118 degrees [
2981 Bristol Suite B5, Costa Mesa, CA 92626
(714)-754-0718. www.118degrees.com.
The smells coming from the kitchen are both new to me and incredibly
intoxicating. Created and owned by Jenny Ross, 118 degrees was opened in
June of 2008. Chef Jenny has created a menu of “gourmet living cuisine.” This
means that nothing in her kitchen ever exceeds 118 degrees and nothing is
processed. Are you wondering why specifically 118 degrees? I was too, so I
found this on her website www.118degrees.com: “118 Degrees is the commonly
accepted temperature at which the natural enzyme value and nutritional
contents of raw plant foods begin to break down and become useless for the
body.”
Jenny shops locally and uses organic produce whenever possible, the menu
changes slightly with what is currently available. All their food is living. They
use no tofu, no soy, no dairy, no sugar, no gluten, and no gmo’s (genetically
modified organisms.) So, what do they use? They use vegetables; every single
one of their dishes is 60-80% fresh vegetables, and only one nut or seed is
used per dish to help aid digestion. I tried the living lasagna that was made
with layers of yellow squash and zucchini, tomato, and creamy macadamia nut
ricotta, then topped with basil cheese. I know this description may confuse
NEKTER JUICE BAR [
474 E. 17th Street, Costa Mesa, CA 92627
(949) 642-4473. www.nekterjuicebar.com
Their goal is to help educate and
empower mainstream society to make better choices and at the very least
incorporate more vegetables into their daily diet. What she is sharing with
the world is truly remarkable, and the dishes are beyond delicious. She sent
me home that with some leftovers, a new state of mind, and a copy of her
cookbook “The Art of Raw Living Food.”
My Pick: Happy Hour. On weekdays from 4-6 they offer specials on their organic
beers, wines, and martinis that are made from sake, shochu, and organic fresh
pressed juices.
2801 E. Coast Hwy, #C
Corona Del Mar, CA 92625
I am sitting in a lush courtyard sipping “the toxin flush” and getting some
much needed vitamin D on my face and arms. I can hear a few cars on 17th
street whistle by but mostly I hear the hum of juicers and blenders coming
from Nekter Juice Bar. Nekter opened their glass doors on October 9th 2010,
introducing their line of specially crafted juice blends and smoothies to the
public. All drinks are sugar free and dairy free. The juices are all fresh, never
frozen, and made from the produce of local growers. They buy organic as much
as possible and take pride in supporting our community with their business.
The smoothies are made with a nut milk base and are sweetened with natural
agave nectar. Their smoothies are incredibly popular with children and their
parents, who can add the “sneaky spinach,” a handful of spinach that blends
so well with the berries, the kids never know it is there. The Popeye Acai is
currently their most popular smoothie.
One month after opening, Nekter released their Cleanse. The Cleanse is six
bottles a day of all raw juices, one nut milk, and no food. It is the perfect way
to reset your body and start making the right choices for yourself. It is offered
in one day and five day options. They recommend starting with the three day
so as not to overdo it but really give your body a chance to respond. Common
results in addition to detoxification are weight loss, energy boosts, glowing
skin, whiter eyes, and a reset of your palate.
In addition to their smoothies and juices, Nekter offers a selection of raw treats
that are both savory and sweet, several gluten free snacks, shots of wheat
AU LAC [
you slightly because I just told you they
don’t use dairy. The “cheeses” they use
are all nut cheeses (a fresh blend of
herbs, nuts, and sprouted grains) that
they make in house; in fact they make
everything in house from scratch.
grass, organic hot tea, and zero sugar
acai bowls served with organic hemp
granola and fresh fruit. They also have a
concoction made of warm ginger, lemon,
honey, and cayenne pepper that will
clear you out and bolster your immune
system for sure; it saved me several
times this winter from descending into
sickness.
Alexis and Steve Schulze, the creators and owners of Nekter Juice Bar, designed
their menu to appeal to a wider mass than what most juice bars aim for. They
created all their juices to be incredibly palatable and even throw in an extra
apple or two for newbie juicers. Their goal is to make juicing less intimidating
to the public. They want anyone and everyone to feel comfortable walking in,
asking questions, and ordering a juice that is just right for them. They want
to be a part of the community and are committed to helping their clientele
make better choices this year and in the years to follow. I have to admit, they
definitely captured my attention and helped me to kicked my Starbucks habit.
Start your morning or slow down your afternoon with one of their delicious
sensations.
My Pick: Order your Popeye “over ice,” which makes the juice more refreshing.
16563 Brookhurst St., Fountain Valley, CA 92708.
(714) 418-0658. www.aulac.com
Tucked away in Huntington Beach on Brookhurst behind a nondescript glass
door hides the wonder that is Au Lac. During a bustling lunch hour, Au Lac is
an oasis of calming sounds and delicious smells. I was treated with the utmost
respect by the staff and joined by owner Mai Nguyen for my lunch. While we wait
for dishes that Mai has selected for us to try, she begins to tell me the story of the
restaurant that saved her life. Mai was a diehard meat eater and says she never
went to bed without a bite of steak. She became ill and weighed in at nearly
200 pounds. Looking now at her now svelte frame, I find it hard to believe she
ever looked any other way. What saved her life was becoming a vegetarian. She
had dropped close to100pounds and knocked seventy points off her cholesterol
when she opened Au Lac fourteen years ago. The restaurant had been strictly
vegetarian for some time but now provides an all vegan and raw Vietnamese
menu.
Au Lac operates with two kitchens; one serving hot vegan food and the other
for all-raw dishes. The raw kitchen churns out organic, unprocessed foods that
get their protein from raw nuts. They use no fire and nothing ever reaches above
118 degrees Fahrenheit. In the cooked kitchen, the protein comes from soy. It is
their firm belief that it is the flavors, the textures, and the technique used to cook
the meat that we are addicted to and not the meat itself. They create traditional
Vietnamese and Chinese food by healthier means by “duplicating” the familiar
tastes and textures of meat. The dishes
are anything from boring. They use food
dehydrators, blenders, and raw nuts. I
tried seven dishes during my stay. Even
after so much food, I still felt light and
energetic.
For 14 years, Mai and Chef Ito have been
devising new ways to trick your palate and change your mind about eating vegan.
They call their food “humanese,” a term they coined themselves which means,
“We are all one.” They believe that we must have love for animals, the planet,
and ourselves. They live by their belief that you don’t have to give anything up,
they will duplicate it for you. The taste will always be there. Take a chance, take
a drive, and let them open your mind and taste buds to a whole new way to do
food.
My Pick: Two traditional Vietnamese dishes that Mai said are always served
together “like husband and wife.” The hot and sour soup was incredibly flavored
and pairs with the “clay pot fish sensation.” They used soy instead of fish in case
you thought they were slipping.
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AVANTI CAFE [
16563 Brookhurst St., Fountain Valley, CA 92708
(714) 418-0658. www.aulac.com
Avanti Café in Costa Mesa has been open for six years and operating by the
motto “Eat Well, Live Well,” which seems to be working. I learned right away
that I had been missing out on this spot for years. Their worldly influenced
menu is entirely vegan vegetarian. They pride themselves on interesting tastes
and spices to keep their food fun. Their goal is to turn people onto healthy food
and help our community realize that making good choices for your body is easy
and delicious. They focus on the seasonality of foods, adapting their dishes and
specials to the freshest produce during each season. By shopping locally, they
are able to provide their customers with fresh and delicious dishes year round.
Working with South Coast Farms in San Juan Capistrano makes it easy for Avanti
to stay dedicated to their message of healthy local eating. It also gives them the
opportunity to make almost everything in house, from their pizza dough to their
ketchup. “It’s certainly more fun than opening a bag,” says Trisha, part owner
and chef of Avanti café who treated me with the warmth of an old friend during
my visit. In addition to their beautiful menu, Avanti makes and sells their own
sauces, spices, and mustards so that you can bring some of their flavors into
your own home.
While the classic tune “Que Sera Sera” hummed softly through the speakers, I
felt like I was enjoying lunch in small café somewhere overseas. Trisha served
me a personally-sized pizza toasted to perfection with asparagus, red peppers,
and topped with a fried egg. I was in heaven, and quite pleased to find that
their portions are reasonable and perfect. The pizza was followed by Trisha’s
personal favorite, the Portobello Stack. The mushroom was sliced and stuffed
BANZAI BOWLS [
with garlic-mashed potatoes, falafel
flavored eggplant, and a vegetable blend
that changes slightly with the seasons,
and then topped with a homemade
nut cheese. It was accompanied by
lime coleslaw and oven roasted cherry
tomatoes that popped in the mouth and
were full of warm, delicious flavors. The
Portobello stack is a vegan dish that has literally revolutionized my idea of eating
vegan entirely. I wish I had saved room for dessert because they had a delightful
selection, and after trying the cookies that Trisha sent home with me, I know I
will the next time it is offered.
Avanti will be undergoing a brief aesthetic remodel in the month of March that
will include a new bar with a few beers on tap to add to their local beer and wine
selection. The project has been duly influenced by many of the establishment’s
regular customers, who were given the chance in early spring to voice their
opinion on color swatches, and even which dishes to keep on the revamped
menu. The new menu will retain the values, message, and some of the classic
dishes that have made Avanti a Costa Mesa gem. Stop in sometime for a quick
bite or a long luxurious meal, and if your mind isn’t made up already in terms of
what to order, they will make it your decision for you.
My Pick: The Portobello Stack. What else?
488 E 17th St Ste 107, Costa Mesa, CA 92627
(949) 722-8329
Banzai Bowls is just around the corner from my house and since the day they
opened in September of 2009, it has been one of my favorite things in life to
walk there, enjoy a bowl, and walk home with a full belly and a mellow smile.
The place is owned and operated by Joe and Tiana Bard, who put their hearts
and souls into opening their stores. Their bowls are a favorite among students,
police officers, Moms and Dads and surfers across Orange County. They are the
“original acai café” and have turned something they love into a thriving business.
For years they made acai bowls in their home for friends and family, but it was
only after an inspirational camping trip in northern California that the dream
stared to take shape. Their second store, located on PCH in Laguna Beach,was
opened just one year after their Costa Mesa location debuted. Banzai Bowls is
the epitome of a locals spot, and they work hard to be a part of the community
by supporting other local businesses, sponsoring surfers and skaters, and
remaining environmentally conscious. The place is filled with a homey vibe that
invites you to have a bite and hang out awhile.
and then topped with fresh fruit, dried
coconut, and organic hemp granola.
They never use ice, sherbet, yogurt,
or added sugar. They cut no corners
when it comes to freshness. You cannot
buy frozen, organic bananas, so every
employee at every Banzai location cuts
and freezes fresh bananas nightly for the
next day’s operation. They go through product so quickly that nothing sits for
more than a day.
Banzai Bowls are delicious and healthy. They are made from Sambazon Acai
smoothie packets, frozen and fresh fruit, organic juices, soymilk, almond milk,
My Pick: The Diamond Head Bowl with extra blueberries.
While I sat outside Banzai on a fresh spring morning and spoke with Joe and
Tiana, I was amazed by how involved they are with their local customers. They
are truly living and breathing everything abouttheir philosophy behind the
business. Come by and be a part of their journey.
1890 Newport Blvd., Costa Mesa, CA 92627
www.mothersmarket.com (949) 631-4741
MOTHER’S MARKET AND KITCHEN [
Some of my best memories as a child growing up in Costa Mesa are of eating in
the small restaurant tucked away in Mother’s Market on 17th Street under those
large paintings of the rainforest. I still eat at Mother’s quite frequently, but was
in the mood to find out more. Mother’s is all about choices. They will never tell
you what you should be eating, and they will never tell you what not to eat. They
operate under “a philosophy of choices,” positive choices for any type of diet.
Mother’s Kitchen opened their first store in 1978 on 17th Street in Costa Mesa. They
have since grown to six locations; Costa Mesa, Huntington Beach, Irvine, Laguna
Woods, Santa Ana, Anaheim Hills, and will make it seven when Brea opens in the
summer. They offer a full service market, makeup and vitamin section, juice bar,
deli, salad bar, hot bar, and a full service restaurant in every location (Anaheim
and Santa Ana are exceptions). In every aspect of their operation they offer you
choices. They offer an incredibly wide selection of vitamins, and while they may
help you find what you need, they will never tell what to buy. Their grocery stores
do not sell beef or pork but they do offer fresh seafood and chicken. They will
help steer you in a healthy direction by offering products that benefit your life
and well being.
The restaurants are open daily for breakfast, lunch, and dinner. The kitchen has the
same philosophy in regard to choice. They are vegetarian conscious and they do
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not crosscontaminate. They use mostly
tofu as a meat substitute in addition to
tempeh, a soy based alternative, and a
few others. You can however still order
the ever popular tuna sandwich that is
sold in the deli. They offer gluten free
options, but the kitchen is not a gluten
free. They make 90% of everything in
house and use organic products as often as possible.
The original Mother’s moved in June 2010 to the corner of 19th Street and
Newport Boulevard, giving that corner of Costa Mesa an incredible makeover.
The store is twice the size of the original and is open, beautiful, bright, and
spacious.
My Pick: Mother’s Ice Tea (you must try this), an order of raw hummus, and a
springtime salad served with Tahini dressing.