(credit: Thinkstock)

(credit: Thinkstock)


Healthy eating doesn’t always have to mean eating only salads and sacrificing taste for low calories. A healthy dish is full of nutrients, low in sodium, cholesterol and saturated fat and yes can be tasty with the right mixture of ingredients. Los Angeles is an epicenter of healthy eating with new vegetarian/vegan restaurants popping up like wildflowers while other restaurants continue to include veggie-friendly items on their menu. If you are looking for a healthy and tasty option in Beverly Hills, these top 8 restaurants offer food that will help you to both eat well and live well.
(credit: Caulfied's)

(credit: Caulfied’s)


Caulfield’s
9360 Wilshire Blvd.
Beverly Hills, CA 90212
(310) 388-6860
www.caulfieldsbeverlyhills.com

Caulfield’s, the contemporary American brasserie in Beverly Hills, offers a wide variety of dishes sure to please even the pickiest of health connoisseurs. Owner Ron Marino and Executive Chef Kristen Woolley created the popular Veggie Wrap, served during lunch, for those looking for a healthier, lighter alternative to Caulfield’s signature sandwiches. Starting with a spinach tortilla, the wrap features locally grown eggplant and zucchini which is delicately grilled and layed on top of freshly made herbed hummus. Layering in crunchy alfalfa sprouts, juicy tomato and organic avocado, the wrap is topped with a drizzle of extra virgin olive oil and balsamic vinegar. Served with a side salad, Caulfield’s Veggie Wrap offers guests a healthy and fulfilling alternative without sacrificing any taste.

(credit: M Cafe)

(credit: M Cafe)


M Cafe
9433 Brighton Way
Beverly Hills, CA 90210
(310) 858-8459
www.mcafedechaya.com

One of their more popular dishes at M Cafe is their Macro Meal. This whole-grain bowl is made of Koda Farms organic heirloom Kokuho Rose brown rice. On top of the bed of rice is steamed seasonal vegetables, organic and local kale from Boskovich farms in Oxnard, adzuki beans, hijiki seaweed, house-made pickles and carrot-ginger sauce which is made in house. Guests can then choose to include either organic and non-GMO tofu or king salmon to the healthy and filling dish.

(credit: Momed)

(credit: Momed)


Momed
233 S Beverly Dr.
Beverly Hills, CA 90212
(310) 270-4444
www.atmomed.com

The Roasted Cauliflower Steak at Momed satisfies like a real steak, but is a healthy dinner option and good for those meat free days. It’s blanched to tenderize, then pan roasted and finished in the oven and served with capers, infused raisins, Ras el Hanout and brown butter. For an extra healthy, and vegan version, ask to substitute olive oil for the brown butter.

(credit: Zachary Reichard)

(credit: Zachary Reichard)


9021Pho
490 N Beverly Dr
Beverly Hills, CA 90210
(310) 275-5277
www.9021pho.com

Along with every other noodle soup on the menu, 9021Pho’s soups are made with five separate and unique broths that are made every day in-house. To pull out the natural flavors from the bones, vegetables, herbs, and spices, they use traditional techniques associated with Vietnamese home cooking. The Pho Chay is veggie-only and contains tofu, mushrooms, bok choy, baby corn, carrots, onions, fresh cilantro, in a savory vegetable broth. Each pho comes with the traditional thai basil, lime, bean sprouts and jalapeños on the side to add into your soup.

(credit: Pierre Auroux)

(credit: Pierre Auroux)


Cabbage Patch
214 S Beverly Dr.
Beverly Hills, CA 90212
(310) 550-8655
www.cabbagepatchla.com

The CP bowl is a must-have when visiting Cabbage Patch. Made with a selection of raw veggies (shaved cucumber, sweet onion, julienned carrots, bean sprouts), toasted peanuts, scallions, fresh mint & basil all over brown rice along with a protein of your choice and a sesame lime dressing. Cabbage Patch prides themselves on the quality and freshness of our ingredients, and this dish makes for a delightful combination of textures and flavors. The Beverly Hills hotspot has locations around LA as well, and offers other tasty healthy dishes.

(credit: Comoncy)

(credit: Comoncy)


Comoncy
413 N Bedford Dr.
Beverly Hills, CA 90210
(424) 285-8874
www.comoncy.com

The homemade Quinoa Burger at Comoncy is topped with wild arugula, organic roma tomato and avocado on a freshly baked ciabatta bun. For Comoncy, the inspiration behind the Quinoa Burger stemmed directly from wanting to create a “sinless burger experience” for a food community that continues to grow more and more conscious of how their dietary choices affect their health and environment every single day. Unlike a traditional high-cholesterol burger, this burger contains superfood ingredients and can be enjoyed on a regular basis due to its indulgent flavor and texture.

(credit: Anne Watson)

(credit: Anne Watson)


Greenleaf Gourmet Chopshop
9671 Wilshire Blvd.
Beverly Hills, CA 90212
(310) 246-0756
www.greenleafchopshop.com

Greenleaf Gourmet Chopshop works with a number of farms throughout Southern and Central California to source their ingredients for their farm-to-table dishes. Their California Vegan Burger is compromised of a patty which is made from black beans, eggplant, zucchini, squash, quinoa, yams, herbs and chipotle peppers, and is topped with vegan avocado pesto, tomato, baby arugula, vegan cheese and Greenleaf’s garlic aioli. The burger is both a healthy options and satisfying, even for those who don’t follow a plant-based diet.

(credit: Dino F. Essraoulia)

(credit: Dino F. Essraoulia)


Tagine
132 N Robertson Blvd
Beverly Hills, CA 90211
(310) 360-7535
www.taginebeverlyhills.com

The traditional dish that Chef Ben made often for his family in Kenitra, Morocco is comprised of a basic broth of carrot, onion, and celery combined with salt, saffron, tumeric, paprika and is brought to a boil and the vegetables – seven vegetables, which is the traditional number though the specific mixture changes with the season and the market – are added to braise. Rinsed couscous is then set into a steamer pot and placed over the braising vegetables and herbs, so the couscous is cooked in the fragrant steam. Once the couscous is fluffed and the vegetables are ladled into it, the silky braising liquid is spooned over and more of the herbs are sprinkled over to finish. 

Article by Jarone Ashkenazi