Skip to main content

CRU - Raw Food Detox Diet Day #1

So some of you may know and others not, but I have a major life event happening in the next 8 months and I want to get nice and trim for it. Instead of abandoning my food blog as I undertake this dietary change, I decided to use this blog to chronicle my journey. Hopefully it will inspire people to try a raw restaurant or even try going raw for a few days. Your body will thank you.


Today was my first fully raw day and I decided to do it today since it would be easy! I was going to be at the Raw Food Bazaar all day anyway, interviewing people for my potential documentary. The hardest thing about dieting for me, is making it too difficult or tempting. I didn't decide to go raw until I was actually at the Bazaar and thought, wow, if I started NOW, I wouldn't have to really think about it. So I did. I told my raw friend that I was going to give it a week.


So this is what I ate all day:
1 young coconut
A raw dish including sprouted chickpeas, kale salad, kelp noodles
Grape Kombucha
Dinner at Cru: Spring rolls, Green vegetable curry with zuchini noodles, chocolate mouse pie
dessert: pumpkin pie ice cream


All raw!
And here are the pictures I took of some of these:


Spring Rolls made from cucumber wrap.
Very sweet and spicy, with the right amount of acid.


My friend ordered the Asian Noodle bowl.
She loved it but after a while she said it was too nutty. If you're going to get this, it might be better to share with another dish that is more spicy and less nutty.


The Thai Green Curry Vegetables was awesome!
The noodles were made of zucchini and though it was slightly spicy, it wasn't so spicy I couldn't finish it. The waitress does warn you about the spice. I thought it was the perfect level of spiciness. I also love the contrast of the tomatoes in this. I'd get this again.



Coconut Chocolate Mouse Pie
Second time I've gotten it and possibly not the last time.
This is the one reason I knew I could do raw.



Spring Rolls on a later visit - different presentation


Coconut Chocolate Mouse Pie at a later visit, 
now served with ice cream, less coconut and more chocolate ratio.


Cru
1521 Griffith Park Boulevard
Los Angeles, CA 90026
(323) 667-1551

Cru on Urbanspoon
1 comment

Popular posts from this blog

Cuñape

"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…