Tag Archives: Vegetarian

Eat Well. Live Well.

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That’s their motto at Pure Health Lounge┬áin New Haven. After reading today’s article in the Daily Nutmeg about the new store, which opened in January, I decided to give it a whirl. Obviously I don’t want to write a repeat of the article in the Daily Nutmeg, just wanted to give you a little glimpse into why my tummy is so happy right now.

Even though I make my own juices every day, I’m always up for trying someone else’s creation. The one I chose was the called Pure Green. Aptly named considering every ingredient in this baby is green. Kale, spinach, cucumber, and celery sure do know how to make a girl happy! I got the 16oz juice for $4.95, which is a steal in juice world. A steal I tell you.

Even though I went in to explore the place and maybe grab a juice, I ended up walking out with a sandwich too. Oops! But it was so worth it. I had the Veggie Extreme Panini with lettuce, tomato, carrots, green pepper, olives, cucumber, feta, and balsamic vinaigrette. I definitely recommend this one! While I’m not a calorie counter at all (that would really depress me) you calorie counters out there will be happy to know that this sandwich only had 117 calories. Yeah. You read right. If that doesn’t make you want to go there right now maybe this might:

While I wasn’t super crazy about the atmosphere, the girl who helped me was so, so friendly. She even gave me a sample of fresh squeezed orange juice from this lean mean orange juice squeezing machine. That thing is LEGIT. If, for some bizarre reason, you don’t go in for the juice, smoothies, or food, you have got to see that thing in action. Go!

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Arugula and Fennel Salad with Shaved Romano and Lemon Vinaigrette

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Speaking of arugula, Ac and I have a new favorite salad. This came from our local co-op and it’s such an amazing spring salad. And if Ac loves it you then you know you have to try it. No brainer. Heeeere ya go:

 

What you’ll need:

  • 4 cup loosely packed baby arugula
  • 1 small fennel bulb (that’s about 1/3 cup)
  • Shaved Romano cheese
  • Juice of 1 lemon (about 4 Tbsp.)
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper to taste

1. Wash and dry arugula. Duh.

2. Cut the green stalks from the fennel and discard any damaged outer layer. Cut the bulb in half long ways and slice each half crosswise into very thin slices.

3. Juice the lemon, add olive oil, salt, and pepper. Wisk until combined.

4. Use a vegetable peeler to shave the romano wedge til you have the amount you like.

5. Mix everything together and enjoy. Welcome to springtime in your mouth.