Adventurer juices up Toronto vegans

[Guest guest]

Toronto Star

September 13, 2000

by Marion Kane

 

Adventurer juices up Toronto vegans

 

Few young women can boast these two impressive credits on their resumé:

a)Working with heavy farm machinery and b)being a specialist in computerized

drip irrigation.

 

But Ruth Tal Brown, 35, who is 5-foot-4, weighs about 120 pounds and describes

herself as " surprisingly strong, " can - and does.

 

Tal Brown gained this unusual work experience in the early 1980s while living on

a kibbutz in Israel: one stage of a seven-year stint spent, as she describes it,

" backpacking and sleeping on beaches " in countries on several continents.

 

Back in Toronto, this adventurous young woman soon took on a new challenge.

 

" I was studying political science, specializing in peace and conflict studies at

U of T, " Tal Brown recalls, adding with a smile, " I didn't last very long. I

wanted to pursue my dream. "

 

The latter was sweet and simple: To open a juice and vegan restaurant.

 

In 1990, with the help of a student loan, she bought two industrial juicers,

jugs, cutting boards and knives. Using a mobile cart, she set up shop at rock

concerts, festivals like Caribana and, as she says, " worked the health food

circuit. "

 

Long story short, Tal Brown, who has been a vegan (no meat or dairy in the diet)

for many years, has moved on to much bigger things.

 

She now owns and operates two always busy Juice For Life eateries: the

full-service restaurant and juice bar located at 521 Bloor St. W., and a nifty

café and juice bar adjacent to the popular Chateauworks store on downtown's

trendy Queen West strip.

 

From the original 10 made-to-order fresh juice blends that made up Tal Brown's

mobile cart repertoire, her restaurant menus have mushroomed.

 

Although juices, in particular the fruit versions, are still a huge draw, both

eateries now serve sandwiches, an array of salads, baked goods, several veggie

burgers, noodle dishes and their famous Asian-inspired rice bowls.

 

And news of these goodies has reached far and wide.

 

Tal Brown rattles off a list of celebs who like her fare. " Recently, Sandra

Bernhardt came in. We've had Sting, Joseph Fiennes, Helena Christiansen, Alanis

Morisette, Eric Stoltz, Vanessa Williams, Jacob Dylan ... "

 

And now, fans can make Juice For Life trademark drinks and dishes at home. Tal

Brown's brand new cookbook Juice For Life (Macmillan Canada, $21.99) features

the eateries' trademark items.

 

 

 

Mega Life Salad

We opted for the Green Dressing to go with this wonderful salad from Juice For

Life (Macmillan Canada) by Ruth Tal Brown. We found all ingredients in a large

supermarket; a health food store would also be a good source. To toast nuts and

seeds (we used a combo of sesame and sunflower seeds, almonds, pine nuts and

cashews), cook in small, dry skillet over medium heat about 7 minutes or until

lightly browned.

 

Marinated Tofu:

1/2 cup apple cider vinegar

3/4 cup tamari

1/4 cup water

1 1/2 tbsp sunflower oil

1 lb (500 g) firm tofu, cut into

1 1/2-inch cubes

 

Green Dressing:

2 cloves garlic, minced

2 tsp minced fresh gingerroot

1/4 cup rice vinegar

1 1/4 cups chopped fresh coriander

1/4 cup water

2 tbsp sunflower oil

1/4 tsp wasabi powder

2 tbsp honey

 

Salad:

16 cups mixed lettuce leaves, torn

(2 medium heads lettuce)

4 carrots, coarsely grated

1 cup coarsely grated, peeled raw beet (1 large beet)

5.2 oz (145 g) package alfalfa sprouts

1/2 cup chopped fresh parsley

3/4 cup toasted nuts and seeds

10 oz (284 g) bag spinach, stems

removed, lightly steamed

4.2 oz (120 g) package sunflower sprouts

 

To marinate tofu, in large bowl, combine apple cider vinegar, tamari, water and

oil; whisk until blended. Add tofu cubes; let stand at least 1 hour. (This

keeps, covered and refrigerated, for up to 5 days.)

 

For green dressing, place garlic, ginger, vinegar, coriander and water in

blender or food processor; process until finely chopped. With motor running, add

oil, wasabi and honey; process until smooth.

 

For salad, toss lettuce with 3/4 cup dressing; divide between four large serving

bowls. Make a ring of grated carrot around edge of each bowl. Sprinkle grated

beet on top of lettuce, in centre. On top of beet, shape alfalfa sprouts into

circle; place marinated tofu, parsley, nuts and seeds in centre.

 

In small bowl, toss steamed spinach with remaining dressing; place a small pile

in centre of each salad. Garnish with sunflower sprouts.

 

Makes 4 large servings.

 

Meditative Meltdown

Kava kava root tincture, available in most health food stores, has calming

properties; hence the drink's name.

 

8 oz (250 mL) bottled mango juice

1 banana

1/2 cup coconut milk (canned)

20 drops kava kava root tincture

 

Place mango juice and banana in blender. Purée on low speed, gradually adding

coconut milk; blend until smooth. Add kava drops. Pour into tall glass.

 

Makes 1 serving.

 

 

http://www.thestar.com/thestar/editorial/food/20000913LFE01b_FD-EDGE.html

--

 

Free email services provided by http://www.goodkarmacafe.com

 

 

 

 

Powered by Outblaze