Dick and I enjoyed a "raw food" breakfast at the Ecopolitan Restaurant in Minneapolis in the fall of 2007 after attending a play at the Old Loghouse Theater in Excelsior the night before. This afternoon, I made this yummy nutritious Green Smoothie, a recipe provided by Dr. Adiel Tel-Oren founder of Ecopolitan.
Green Smoothie Serves 1
Handful of spinach
1 frozen banana
1 pear, juiced (I cut it into chunks instead.)
1 tsp vanilla
2 dates
½-1 c water, to thin
Whiz in blender.
I always add flax seed which I freshly grind in a small coffee bean grinder. If I have a kiwi I toss that in too. Note: If you add a kiwi, use a food processor rather than a blender to prevent crushing the seeds which makes a bitter taste.
Here is some information on the Ecopolitan Restaurant, the founder, and some additional raw food recipes that you might want to try:
Ecopolitan
2409 Lyndale Avenue South
Minneapolis, Minnesota 55405
Phone: 612-87-GREEN (47336)
Web site: http://ecopolitan.com
E-mail: info@ecopolitan.com
Not only does Ecopolitan strive to offer its customers the healthiest 100% vegan, organic raw foods possible, but it is also concerned with the purity of the air and water in the restaurant. Owner Adiel Tel-Oren, M.D. and certified clinical nutritionist, has brought this eatery and its customers to a higher level of awareness about conserving the earth's ecology. He has taken steps to put ecology into everyday practice.
By serving organic vegan foods, he conserves the earth's water and topsoil resources. A reverse osmosis water filtering system insures pure water for washing all the restaurant's produce and preparing drinks and juices. In addition, all produce is soaked in a diluted, food-grade hydrogen peroxide, and dishes are washed in this solution as well.
Another ecological focus is the Oxygen Bar that adds pure oxygen to the air in the restaurant (when the oxygen is not in use by the customers).
The restaurant's wine selection also reflects its philosophy with 100% organic non-sulfite-added raw vegan wines at affordable prices. Even the central location of the eatery was chosen with an ecological focus to allow easy access by foot, bus, or bicycle rather than by car, though convenient off-street parking is available.
The opening of Ecopolitan two years ago was sparked by a few of Dr. Tel-Oren's patients, especially one who invited him to a raw potluck. Soon after, his nephew, Ofek, discovered Raw: The Uncook Book by Juliano. The book sparked more than a mild interest and inspired the doctor with its exciting flavors, colors, and unique combinations of ingredients.
Dr. Tel-Oren, a vegetarian from birth, had been following a vegan regimen for two years prior to opening the restaurant. After many experiments creating his own raw dishes and growing a kitchen sprout garden, he began to question the practice of buying fresh, organic whole foods and proceeding to cook the enzyme life out of them. The unecological practice of buying packaged foods that add to the country's overloaded landfills became another issue that concerned him.
Now the restaurant sends regular smoothie take-out customers home with glass containers that are returned and recycled. Further, Ecopolitan composts all of its kitchen waste, leaving almost nothing to fill the trash containers.
For the breakfast crowd the menu offers Flax Jacks, raw flaxseed-apple pancakes with tahini, seasonal fruit, chopped almonds, and maple syrup. Other selections include Raw Granola, Fruit Salad, and Oat Porridge.
Some of the tasty offerings hungry diners can sample include unique appetizers such as Essene Bread with Pumpkin Seed Paté or Dried Black Figs stuffed with strawberry-marinated eggplant and cashews.
Entreés like the Green Burrito include curried garbanzo paté, seasonal vegetables, marinated mushrooms, sprouts, and sunflower seeds, wrapped in a collard leaf and served with salsa, guacamole, and mixed greens on the side. Pizza lovers can choose the Pesto, the Mediterranean, the Red Avocado, or the Marinara Pizza, all heaping with colorful toppings.
Diners can satisfy the sweet cravings with Carob Mousse, the Daily Special Pie, Berry Parfait, or the UnCookie of the Day. Additional offerings include fresh juices, smoothies, and exotic drinks.
In addition to enjoying great raw food, customers can shop for a variety of natural, non-toxic home and body products.
Ecopolitan is as much about education and community support as it is about delicious, healthy raw foods. Its doors are open to non-profit organizations that need a meeting place.
Sprouted Garbanzo Hummus
2 1/2 cups (600 ml) sprouted garbanzos
1 1/2 cups (360 ml) raw tahini
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) purified water
1/2 cup (120 ml) chopped parsley
2 tablespoons minced garlic
1/2 tablespoon sea salt
1 teaspoon ground cumin
3/4 cup (180 ml) Bariani's stone-pressed organic extra virgin olive oil
Combine all ingredients in a food processor and process to desired consistency. Longer processing will produce a smoother consistency.
Hearty Lentil Soup
3 cups (720 ml) Almond Milk (recipe follows)
1 avocado
3 tablespoons minced garlic
3 tablespoons minced onion
1/2 cup (120 ml) diced bell pepper
3/4 cup (180 ml) chopped tomato
3 tablespoons fresh dill
1 teaspoon sea salt
1/2 cup (120 ml) extra virgin olive oil
1 cup (240 ml) water
3 cups (720 ml) sprouted lentils
Blend all ingredients except lentils in a VitaMix or blender. Stir in lentils and serve. Serves 5.
Almond Milk
1 1/2 cups ( 360 ml) raw almonds soaked for several hours or overnight
3 cups (720ml) water
Blend ingredients together in a VitaMix. Strain off pulp in a fine mesh strainer. Makes 3 cups almond milk.
Whiteley Creek Homestead 
