Ingredients that are not lacking in any self-respecting Californian menu
GENMAICHA
Its origin is Japanese and it is a perfect combination between sencha and matcha type green teas in equal parts with toasted rice. You can order it to accompany your order of extra fresh sushi at Tokyo Table , a Japanese restaurant in the heart of the Asian enclave south of Los Angeles. But in reality, any coffee worth its salt has to include it in its tea menu. Especially delicious is that of Timeless , a cafeteria and vegan heaven in Oakland.
Genmaicha
KIMCHI
The Korean tradition of ferment bok choy until it has a salty and spicy flavor, it has crossed borders and has fully established itself in American cuisine. And fermented is no longer just limited to cabbage but to all kinds of vegetables: carrots, radishes, spring onions, or pickles They can be consumed with the characteristic flavor that this preparation and fermentation gives them and they have become a common appetizer or side dish in restaurants with fusion cuisine and not necessarily Korean. As the tofu kimchi that State Bird Provisions offers in San Francisco . Or the possibility of buying a jar of napa cabbage and fermented carrots of the company specialized in zero kilometer kimchi Sinto Gourmet.
Kimchi, spiced fermented cabbage
SUPERFOOD SALAD
The typical salad based on superfoods such as quinoa, kale or barley . The kale , either crisp cabbage , it can only be very raw and very crispy and ideally you will need about three quarters of an hour to chew the entire dish. The quinoa is the preferred source of protein for vegetarians or weekday vegetarian who prefer to choose grains with texture and high nutritional value. And the barley It is just one of the latest grains that have replaced more massively consumed ingredients such as rice or pasta.
Los Angeles is heaven for healthy salads of this type. Joan's on Third or M Café are the perfect places to grab one to go and feel the power of antioxidants making you rejuvenate almost instantly. Because sometimes the healthiest thing is actually to eat away from home.
Superfood salad for super champions
(VERY) DIFFERENT LEGUMES
It is obvious that if you are in a Japanese you have to order an appetizer of boiled edamame beans And in a Mexican there will be no lack of fried pinquito beans. But the thing Don "t stay there: broad beans, black bean puree, adzuki beans, pinto beans and of course chickpeas.. . One only has to take a quick look at the vegetarian temple of healthy food Café Gratitude to spot more than a dozen dishes and options with some kind of “ poor man's meat ”.
RHUBARB
An ingredient that cannot be missing from any self-respecting dessert menu in the spring months. Some chefs even go so far as to include the sweet, pink stems of this vegetable in savory dishes. In A.O.C. from Los Angeles can be eaten pickled and accompanying a ricotta. In Santa Monica's Rustic Canyon in mustard in a pork terrine. And in Camino de Oakland simply grilled and accompanying your fig ice cream.
**COLD PRESS JUICES (COLD PRESSED) **
The idea is that this type of juice has more flavor and vitamins than pasteurized ones. The reality is that they are certainly more expensive. The minimum is to pay about 6 dollars in the supermarket Whole Foods for a bottle of less than half a liter. In the specialized chain Pressed Juicery things are already going to 6.5 or 7.5 dollars for juice based on aloe vera, ginger, lemon and pineapple for something sweeter. Or just the super healthy and very green combination of celery, cucumber, kale, lettuce and spinach. Serious Californians can end up stocking up on liquid fruits and vegetables for the week or ordering them with a kale and quinoa salad at Kreation.
**THE AVOCADO TOAST (HASS VARIETY) **
Find the restaurant or cafe with the best avocado toast is the religious ritual practiced by all Californians during the brunch of the weekend. But do not think that any avocado will do. Only the intensely green ones are acceptable, at their optimum point of maturity and preferably of Hass variety . In San Francisco you have to try Cafe Réveille's toast with loaf bread, arbequina olive oil and a little maldon salt . Or simply add avocado to any of your salads.
Avocado toast (Hass variety)
VEGETABLE BURGERS
what you are vegan , or you just don't like beef, it's no excuse not to go with your friends or your partner to the new restaurant in gourmet burgers from the corner. If the restaurant in question is Californian, the chances are high that it will include a delicious variety of veggie burger. In northern California we stayed with the KronnerBurger , in Oakland. Is made of mushrooms, vegetables and tofu and you can add a little yuba bacon (soybean skin) to include some crunch and a little more protein.
ARTISANALLY MANUFACTURED SOFT DRINKS
Forget Coca-cola, Pepsi or any carbonated drink that has been manufactured by a multinational. Also forget about healthy options for a moment. If you want to pamper yourself in the form of a gassy and sweet guilty pleasure, but do it the Californian way, it has to be with a Boylan cane sugar cola or an orangeade from ** Virgil's **. Ideal to accompany that vegetarian burger with fried sweet potato strips.
ALMOND MILK
Neither skimmed nor soy . That no longer takes. Now the latest in non-dairy is almond milk, which in health-conscious Santa Monica can be ordered without batting an eyelid in your morning tea or coffee at Huckelberry or Urth Caffé. It doesn't matter if you decide to accompany your comforting drink with almond milk with an incongruous and not necessarily healthy chocolate croissant. No one will judge your choice.