Good Food = Good Life

Last week, Johnnie and I visited Tom in Santa Cruz. Tom has been living there this semester in an attempt to breathe better air (Fresno air quality is horrible, if you didn't know). While grooving to the sounds of Chic, we toured Tom's new digs, complete with mannequins embedded in the backyard upside down (his roommate is an artist). Then, we decided to go downtown for lunch. At first, we thought we'd go get sushi, but somehow we ended up at Cafe La Vie, an organic, vegetarian restaurant. The restaurant is located in what looks to have once been an automobile display showroom--in other words, floor to ceiling windows in a curved front. Decorated in a Polynesian motif (according to the website), bamboo plants adorn each table and the backs of the chairs are wicker.

Both Johnnie and Tom started off with freshly made juice: Johnnie had a natural ginger ale and Tom had an orange, carrot, and celery drink. I think both drinks contained quite a bit of ginger, enough to give each swallow a strong kick.

Johnnie's vegetable barley soup arrived next. The presentation, with its lopsided bowl, was cute, but the soup just wasn't that tasty, in Johnnie's opinion.

Tom ordered the Ginger Yum Yum Bowl: noodles, carrots, scallions, and more ginger. I'm not sure that Tom loved this dish, but he did take it home to finish later . . . so I think he at least liked it.

Johnnie had the veggie burger with coconut aioli, avocado, tomato, and spinach on a sprouted wheat bun. I had major food envy when I saw his plate. Being the great guy he is, Johnnie gave me half his burger, and I can attest to its messy, flavorful goodness. I had to eat it with a fork . . . eventually. Johnnie enjoyed the salad, too: a mixture of crisp lettuces, julienned vegetables, and a sweet dressing.

I ordered the Live Sample Platter which included three appetizers. At the top of this picture, you see the autumn rolls: stringed beets, carrots and green onions wrapped in a thin slice of zucchini. I dipped these in the ginger sauce in the center. On the right is the No Bean Hummus. Although it may be hard to believe, hummus made without beans is still good! La Vie combines tahini, jicama, sunflower seeds, lemon juice and spices in their version. I really enjoyed dipping the carrots and zucchini in the hummus. At the bottom of the plate is the Caprese: sundried tomato cashew cheese on top of a walnut/vegetable cracker. I think all of this food, even the cracker, was made from raw ingredients. I could eat this platter every day for lunch--lots of veggies and dipping sauces. Perfect.

I first remember eating with raw foodists in about 1986--lunch at a friend's house in Santa Monica. I loved the sunflower sprouts on the salad and enjoyed the simple dates for dessert. Although I know I'll never become a raw foodist, after this meal I think I could and should incorporate more raw fruits and veggies in my diet. Raw food flavors are so crisp and clean.