The Chef: Anna and Valenica Whole Foods
The Menu: A spinach salad with sweet potato, black beans, tomatoes, zucchini, red peppers, and balsamic vinaigrette with veggie spring rolls courtesy of Valencia Whole Foods.
The Goods: Maybe it's just me (and it is), but I want to drop-kick my salad into veggie oblivion. While I am in the homestretch of Kris Carr's 21-day cleanse, and have felt and seen the benefits of green juice, I've eaten more salads than I care to think about. With 66 hours left (but who's counting?), it's a comfort to know that soon I will be able to ingest sugar, gluten, and alcohol again. (I'm looking at you, chocolate cake and whiskey). I'm excited for my next Café VegNews post, where I will most likely be scarfing down vegan candy bars from the VegNews Store, VN office favorite Herbivore's chicken sandwich, and some Neapolitan bars (this week's What's Cooking?) all at the same time. I might have to recruit someone in the office to be my extra set of hands—two is not going to be enough.