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MIAMI + PALM BEACH Farmer’s Table led the way for mindful dining in Boca Raton.

CONSCIOUS CUISINE At last, healthy eating takes root in Palm Beach County. BY BETH LANDMAN Waitstaff at Boca Raton’s Farmer’s Table begin each meal with a speech, explaining the restaurant’s philosophy: The kitchen uses one-third the salt of most restaurants, and no butter or cream; there are no fryers or microwaves on the premises; all produce on the “dirty dozen” list is organic; and seafood is sustainably caught, captured or raised. The restaurant (farmerstableboca.com) opened five years ago, and has become so popular that it has expanded into catering services, taking over the steak house next door and opening a separate take-out shop. Later this year, it will open a second location, in North Palm Beach. Though the flagship has 280 seats, it is packed nightly with health-conscious diners gobbling up items like the “root to stem salad” with power greens, watermelon, quinoa-Brussels sprouts tabbouleh, roasted butternut squash and pumpkin seeds with a fig vinaigrette; and vegan meatballs with spaghetti squash, spinach, and tomato-basil sauce. Sides include “fried rice” made with cauliflower and quinoa, while “ice cream” is created with a combo of avocado and coconut milk. “We were the first to believe in a healthy approach and come into a community

where the most popular restaurants at the time were traditional steak houses,” says Mitchell Robbins, the restaurant’s co-founder. “It completely paid off.” The runaway success of Robbins’ wholesome approach was not lost on other restaurateurs. At Harvest Seasonal Grill & Wine Bar (harvestseasonalgrill.com) in Delray Beach, the mandate is “Healthy Indulgence” by way of a seasonal menu with sustainable, locally sourced fare. For spring, pillows of al dente ravioli are stuffed with sweet English peas and plated with sugar snaps, asparagus, broccolini, fennel, cherry tomato, lemon oil, basil and marigold. The Impossible “BBQ” Burger is served with seitan jerky, avocado and pickled onion on a vegan roll. Last year, a branch of Arizona-born True Food Kitchen (truefoodkitchen.com), dedicated to “conscious nutrition,” opened in Town Center at Boca Raton. Pizzas are topped with butternut squash, roasted garlic, organic kale, vegan almond ricotta, dried cranberry and sage. Even the tacos are something your doctor might approve of: They’re filled with grass-fed beef, tomatillo-avocado salsa, pickled jicama, Anasazi beans and coconut-lime yogurt. 150

A passion for Paleo led to a game-changing business for South Florida native Jordann Windschauer-Amatea. Her company, Base Culture, revolutionizes the baked-goods market by offering sweet, wholesome treats made from premium ingredients. Hitherto Paleo-forbidden foods like bread, brownies and granola are given a healthy makeover—100 percent Paleo-certified, certified gluten-free, kosher-certified, grainfree, dairy-free, soy-free and non-GMO-verified. “The mission of Base Culture has always been to provide consumers with a different way of looking at life, and we are doing so by providing them with clean, healthy and crave-able products,” said Windschauer-Amatea. Their new line of Paleo almond butters in five flavors (including chocolate espresso) are all-natural and contain zero preservatives. This month, Base Culture also adds CBD-infused sweets to its lineup. Each brownie and blondie contains 25mg of CBD isolate, imbued with coconut oil. We’ll take one of each! Base Culture is available at grocery and health stores nationwide, including Albertsons, Kroger, Sprouts Farmers Market and Whole Foods. baseculture.com —Nancy Kane

Courtesy of Farmer’s Table; courtesy of Base Culture

PALEO SNACKS

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The Purist Spring 2019 Issue  

Glory, Glory Julianne- Cynthia Rowley Interviews Julianne Moore Mary-Louise Parker's Meditations Eddie Stern & Deepak Chopra on the power of...

The Purist Spring 2019 Issue  

Glory, Glory Julianne- Cynthia Rowley Interviews Julianne Moore Mary-Louise Parker's Meditations Eddie Stern & Deepak Chopra on the power of...

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