In a world where raw and organic food have become all the rage, it’s easy to see why the juicing trend has exploded into an multimillion-dollar industry.
In Washington alone, several raw juice bars have quickly popped onto the scene, the first being Puree Juice Bar in Bethesda, quickly followed by Khepra’s Raw Food and Juice Bar on H Street. Sweetgreen offers its line of Sweetpress juices, and a number of small cafes offer their own versions of cold-pressed juices.
But while juice diets appeal to a growing number of consumers, plenty of doubters remain—those who can’t fathom drinking only juice for multiple days to rid the body of toxins. I myself was one of them; as I witnessed friends purchase expensive at-home juicers and mounds of organic produce, my aversion to juice cleanses only continued to grow.
This week’s food diary may be the most unconventional diet featured yet. MyBootcamp and Revolve DC’s indoor cycling instructor Grant Hill told us his high-calorie diet, which he says is needed to achieve his performance goals, might not be what we expected. “You might be surprised when you don’t see ‘low-fat’ this or ‘whole-grain’ that in my diet.” Things we did see? Raw liver, kelp, and kombucha. But we’ll let Hill’s food diary do the talking.
Breakfast: Coffee blended with coconut oil and grass-fed butter, plus supplements, water, and canned organic sweet potato. “I start each day with Bulletproof Coffee, which consists of high-quality coffee—I use Larry’s, which is shade grown and lower in mycotoxins than you’ll find in abundance with conventional beans—blended with coconut oil and grass-fed butter such as Kerrygold. I modify mine slightly because I find my stomach is happier with coconut milk than with butter. I add some local raw honey, but if you have weight-loss goals, don’t take this cue from me.”
For those unfamiliar with kombucha, the idea of gulping down a bottle is often met with a grimace. Fermented tea? Uh, thanks, but no thanks.
But recent GW business graduate Andreas Schneider and his two partners in Capital Kombucha are out to prove naysayers wrong with their fermented, probiotic iced tea. Because kombucha is fermented, “people get the idea it’s going to be gross in some way,” says Schneider. “So we’re making something that’s tasty and appealing.”
But a new study suggests that the two chain restaurants aren’t all that different when it comes to its meals’ caloric contents. In particular, adolescents tend to consume just as many calories at Subway as they would at McDonald’s.
Ash Allen is just a few weeks into her new role as fitness director at Balance Gym Thomas Circle. That means she teaches 14 classes per week, ranging from Pilates to yoga to aquatics. To keep her energy going throughout her long days, she follows a plant-based diet and stays away from processed foods—because no one wants to have a sugar crash while leading a group of eager exercisers. “You won’t find much in my pantry that isn’t organic,” she says. “My staples are brown rice, quinoa, nuts, organic veggies and fruits, beans, and fish.” Read on to see how she plans her healthy meals.
You’re likely to find Ingrid Nelson in front of large crowds of sweaty people, who are huffing and puffing along to her indoor cycling classes at Biker Barre or boot-camp sessions at Nike Georgetown. The personal trainer teaches more than ten cycling classes per week, on top of personal training and fitting in her own workouts six days a week. “My workouts consist of running, high-intensity interval training, and strength training,” she says, but adds, “It’s always important to take one day off a week.” Still, on those off days you’ll find her keeping active through yoga, barre, or hiking and walking around Washington. So how does the busy bee keep up her energy? Read on for her one-day food diary.
Breakfast: “My day begins at 5 AM, always with a fresh juice and a large water. This particular day I was enjoying a Sweetpress juice from Sweetgreen and a large Smartwater. Then off to train some ‘Ing Bodies.’”
Matchbox, with five locations in Washington, is a tasty and reasonably priced lunch option when you need to satisfy your pizza craving. And while there are a few major pitfalls on the menu, registered dietitian Alice Bender says it’s pretty easy to eat on the healthier side here.
“Overall, you can find healthy choices in each category and make a meal that is mostly plant-based—although it’s tough to find any whole grains,” says Bender, the nutrition communications manager at the American Institute for Cancer Research. “With a little thought, you can have a healthy lunch at Matchbox.”
Healthiest: Fire & Smoke
For those who like their meals with some spice, you’re in luck. Bender’s top pizza pick is the “very spicy” Fire & Smoke, thanks to its piles of vegetables. “Cancer-fighting garlic, the nutrient-rich reds, fresh basil, and just one kind of cheese should keep the calories reasonable,” she says.
Sarah Waybright founded WhyFoodWorks as a way to show others how it’s possible to eat healthy “without sacrificing taste or [spending] hours in the kitchen.” Her own diet is built around produce and protein, and you’ll never catch her munching diet foods or gulping down energy drinks. When she’s not hosting her interactive dinner parties, you’ll find her unwinding at yoga class, running, hiking, or savoring her daily piece of chocolate.
Breakfast: Coffee with whole milk and a teaspoon of sugar, a cup of plain Greek yogurt, raspberries, and chia seeds. “It fits my 5 Rules for a Healthy Breakfast with the fewest ingredients and least effort possible!”
We should welcome the 2013 cicada season with open, er, mouths. At least, that’s what the United Nations recommends in its report released today, which states that insects are a readily available, yet often ignored, source of nutritious and protein-rich food.
While the thought of eating a grasshopper or beetles may cue our gag reflex in the US, insects are part of the traditional diet of at least 2 billion people, according to the Food and Agriculture Organization of the UN. More than 1,900 types of insect in the world are edible. The following types of insects are the most consumed:
A while back we featured ten of the healthiest food trucks in DC, with some of our favorites such as TaKorean and Hula Girl making the list. But that was almost a year ago, and since then we’ve deemed plenty more trucks worthy of the list.
For local fare . . .
The Shaw sandwich shop’s food truck relies solely on local businesses for ingredients. Sandwiches are made with baguettes from a local bakery and fixins from local farms. Since the food is so fresh, it runs out quickly, so be sure to get in line early.