Meshing the talents of certified nutritionist Kinzie Oppenheim and spiritual worker Magal Nagar, Juicy Ladies is giving a whole new meaning to the term “comfort food.” Health-conscious Angelenos attest to the healing properties of the relatively new venue’s culinary designs—many of which are raw food and vegan-based. Far from just an organic eatery, the Valley-based venue also offers detox and cleanse programs, as well as healing retreats.
“Healing starts with food and your spiritual connection,” says Oppenheim, who once studied with raw food/spiritual guru Dr. Gabriel Cousens. “One woman with advanced soft tissue sarcoma did our 30-day cleanse involving raw foods and juicing, and she also did spiritual work every day with Magal. Eight months later, her scans are virtually clear—no chemo, no radiation. We’ve seen so many people heal themselves simply by changing their food.”
As such, the impetus for Juicy Ladies came from Nagar’s and Oppenheim’s desire to start a “mini-healing center” in Los Angeles. “Our inspiration was helping and transforming people by creating awareness of nutrition, lifestyle and health,” explains Nagar. So far, they seem to be on target: Since opening in June 2009, Juicy Ladies has attracted all types of clientele—from hardcore raw foodies to what Nagar calls “transitional types” who are curious about cleaner eating. Offerings include an array of juices, smoothies (Nagar’s favorite is the Chocolate Almond), and dishes ranging from Quinoa Veggie Pattie Salad (topped with avocado, beets, carrots, tomato and raw super tahini dressing) to the Nori Roll-Up (a concoction featuring grated jicama, avocado, pine nuts, purple cabbage, red bell pepper, walnuts, miso and nori).
“There are hardly any healthy places to eat in the Valley,” says Oppenheim, adding that they plan to expand in the near future. “This [type of venue] was really needed.” Adds Nagar, “People come in and are shocked—our food feels good.”
Pad Thai noodles with Almond Sauce
Serves 12
4 c. coconut milk
2 c. raw almond butter
1/8 c. minced jalapeno
1/8 c. minced ginger
1/2 c. nama shoyu or tamari or Braggs aminos
1/2 c. lime juice
1/4 c. chopped dates
1 tsp. cayenne pepper
1/4 c. chopped cilantro
Noodles
12 c. spiralized daikon
4 c. shredded kale
2 c. cut red pepper
2 c. grated carrot
4 bias-cut scallions
1/4 c. chopped cilantro
Teriyaki Almonds
5 c. almonds soaked for 4 hours
3/4 c. soaked dates
1/2 c. nama shuya
2 1/2 c. chopped garlic
2 tsp. finely minced ginger
Mix together and dehydrate overnight or 20 hours, till crispy.
Toss noodles with sauce and garnish with cucumbers and teriyaki almonds.
Live Chocolate Macaroons
4 c. fancy shredded coconut (or fancy shaved coconut)
1 c. fine or medium shredded coconut
1½ c. unsweetened cocoa powder
1 c. agave nectar
1 tbsp. + tsp. vanilla extract (alcohol-free)
5 tbsp. coconut butter (melted)
½ tsp. salt
3 tbsp. coconut oil (melted)
In a large bowl, combine all the ingredients and stir well. (If using a mixer, go to lower setting and do not overwork.) To shape the macaroons, use a tablespoon, scoop, and roll with damp hands into rounds, then place on baking sheet. Cover lightly, and refrigerate for at least two hours.
—Jen Jones
Juicy Ladies, 22423 Ventura Blvd., Woodland Hills 91364, 818.716.0800
