The world is a crazy place and mother nature is not happy momma. It seems that at every turn a natural disaster is pounding down upon us, hurricanes, tsunamis, earthquakes, freak snow storms, and fires have ravaged all parts of the world this past year. As hurricane Irma barreled towards my new home It hurt my heart to leave all that I was becoming used to but it seemed the safe thing to do so I hopped a plane and headed to Los Angeles to visit my sister.

Los Angeles is a different beast all together, its bright sun and funky culture surrounds you on all sides. By far the most amazing part of LA is its food scene, especially if you are a veggie for there are endless options from casual to upscale to farmers market chic. Corners are dotted with Whole Foods and Nice Cream shops and every restaurant spouts the words healthy and fresh. So although negative circumstances brought me here I still felt that finding a restaurant that epitomized the words healthy, fresh, and divine was necessary.

Enter a veggie lovers dream, Matthew Kenney's Plant Food + Wine in Venice, CA. Located at 1009 Abbot Kinney Blvd this intimate gem has a sophisticated air to it that matches its gorgeously plated completely plant based menu. The unique flavor combinations highlight the diversity of plant based eating as well as remind you that vegetarian food can be upscale as well. A note, if you get the chance sit in the back garden! We didn't realize they had one until after we had eaten but it would definitely be worth it to be surrounded by twinkling lights while dinning on this delicious fare

My sister and I both decided to go for the 6 course tasting menu so that we could taste a wide variety of selections. Not only was each dish beautiful but the tasting menu was also reasonably priced and you will definitely not leave hungry!

The tasting course continually changes so you may not experience the same one in which we did. We kicked off the meal with slightly spicy Kimchi Dumplings wrapped in spinach with ginger foam and beet drizzle. These delightful morsels were definitely delicious. From there we moved on to Hearts of Palm Ceviche which had the sweetest kumquats dotted throughout and the perfect amount of crunchy texture from the hearts of palm. We then had the Green Herb Tacos, the Roan Mills Polenta with Almond Ricotta and perfectly blistered tomatoes and the Kelp Noodle Cacio e Pepe. The tacos were filled with meaty barbacoa mushrooms and a touch of peptita cream while the kelp noodles had a salty creamy texture topped with these amazing crispy salt cured olives. This dish was definitely one of my favorite as the textures and flavors were completely different from all of the other dishes. I do have to say that none of the dishes were bland in any way, instead they all help the perfect amount of spices and flavors.

The meal ended on a sweet note with Coconut Cream Pie that was absolutely perfect and silky. Overall, this was a great meal for a girl who loves delicious and beautiful food. The Matthew Kenney empire has a few other restaurants dotted throughout the world, one being in Miami. They also offer culinary courses online and on site. I was so excited to take a course in Miami but much to my disappointment they have stopped offering them there.

I love dining in establishments that have dedicated their mission to plant based eating and would definitely recommend Food Plant + Wine as a top contender in the veggie scene especially as it approaches it in a modern way that highlights culinary expertise and visual appeal. That being said, there were 2 small items that threw off the vibe of this adorable little eatery. The food and decor are definitely sophisticated and California casual, there was a nice bistro vibe with servers wearing long grey bistro aprons and white button down shirts however, the hostess was dressed in street clothes that were extremely casual and did not mesh with the ambiance and oddly enough The Royal Tenenbaums was being projected onto one wall of the restaurant. Both of those things seemed a bit out of place but the food definitely overshadowed those two small flaws. So if you are in town stop by and enjoy innovative plant based dining!

I have been working on getting back into the grind, building routines and also eating better. The stress of moving and cleaning and change really through me into a eating funk and I do not like that one bit. I swear for a solid week I only ate things rolled in a tortilla - a flour one at that and more ice cream than in necessary. I am finally set up now in my new kitchen and have been working on developing some great items with meal planning in mind. A lot of us are busy all the time and convenience matters when we are running around. I personally enjoy slowing down and taking the time to cook for it is relaxing to me but after these last few weeks I have a better understanding for those who are continually looking for something quick to eat so they can keep moving.

With this in mind I have been thinking about developing healthy and nutritious options that can be made in bulk and packaged in containers for consumption throughout the week. This first recipe is just one such find and made enough for 3 mason jar lunches that are filling, packed with energy and great warm or cold.

Wheat berries are filled with protein and fiber but low in calories so they are a perfect choice to fill you up when you are looking to slim down. They are also a great source of magnesium, potassium and vitamins B and E. They do take a bit longer to cook than other grains but they hold their shape and have a great snappy texture. I prefer to toast them in the pan a bit before adding the water. Once they are cooked I also toss a little olive oil and in this instance lemon with them so that they absorb the flavor while they are cooling.

The snappy texture is reminiscent of al dente pasta and pairs perfectly with the creamy white beans, sweet strawberries and crunchy chayote. In addition a little spice from jalapenos and cayenne really balance the tart lemon. I hope that you enjoy!

Strawberry, White Bean, Jalapeno and Chayote Salad with Wheat Berries

1 cup Wheat Berries

3 cups Water

1 Chayote, thinly sliced and cut into bite sized pieces

1 15oz can White beans, drained and rinsed

1/2 cup Strawberries, sliced

1 8oz can Diced tomatoes with Green Chilies, drained (or fresh chopped tomatoes and diced jalapeno)

1 tbs Olive Oil

1/4 tsp Cayenne Pepper

1 Lemon, halved

1 tsp Apple Cider Vinegar

Pink Himalayan Sea Salt to Taste

Fresh Basil to Garnish

In a large sauce pan toast the wheat berries until slightly browned, 5 minutes or so. Add the 3 cups water and bring to a boil. Reduce the heat to simmer and cover. Cook for 40 minutes until the water has been absorbed and the wheat berries are tender but not mushy. Toss with a drizzle of olive oil, a pinch of salt and the juice from half of the lemon.

Meanwhile, in a large bowl combine the strawberries, white beans, tomatoes and chilies, chayote, cayenne, olive oil, juice from half a lemon, apple cider vinegar and salt, stirring to combine. Let rest for 10 minutes at room temperature while the wheat berries cook.

Serve the white bean and strawberry salad over the wheat berries with a sprinkle of basil or mix together and divide into jars for easy prepared meals throughout the week. Enjoy and Healthy Eating!