Oct. 16, 2007
A restaurant like House of Nature's Own at 117 Broadway seems to unfold itself like the petals of an opening flower.
At first glance, the restaurant seems to be empty. Large windows fill the restaurant with natural lighting. Bamboo shoots sprout from jars on the tables, as the empty wood and wicker chairs seem to take root into the clay-tile floor.
But don't be deceived by the empty front. The back patio is usually packed with customers who seek the garden sanctuary of Chico's only raw food restaurant.
Nature's Own is a shrine to vegetables in their purest form. Nothing is broiled, baked or fried.
Nothing in the restaurant is cooked over 116 degrees, said Ashley White, head chef and co-founder of the family-owned restaurant.
Below that temperature, food is still considered raw, White said. The theory behind raw food is that cooking and baking destroys most of the natural enzymes that are beneficial. By keeping the food raw, the food's inherent flavor and nutrients are preserved.
People sometimes worry that raw food isn't safe because of pesticides and bacteria, but raw food is safe when prepared the right way, White said. Nature's Own food is 95 percent organic and employees thoroughly scrub every vegetable.
The raw food diet is a growing trend all around America as people seek to become healthier, White said.
"We're all looking for an answer because we feel deceived by the food that's out there," White said.
White has been eating about 80 percent raw food for the past 5 years, she said. Even after a few months of doing it, she noticed her skin was clearer, her hair shinier, she felt more energetic and it was easy for her to maintain her ideal body weight.
Sometimes she cheats with sushi and rice, but White has found that she doesn't crave any of the junk food she gave up, she said. She even kept her diet going through her pregnancy. Four months ago, she gave birth to a healthy baby boy.
Everything in the restaurant is low in fat, since it isn't cooked, making it extremely healthy, White said. Its desserts are made with coconut oil, which actually boosts the metabolism.
Some people resist trying the restaurant's food because they think it won't be filling or that it will be bland because it doesn't contain any meat, White said.
But the chefs of Nature's Own defy the stereotype that vegetables dishes are boring, with rich combinations of sauces, spices and alternative ingredients.
"We have a bigger repertoire than a traditional chef," White said.
The menu includes things like pizza, enchiladas, noodles, lasagna, crepes and nachos, which are prepared without the use of an oven. They're all made from ingredients that don't have to be cooked.
The pizza dough is prepared in a dehydrator, which keeps things below 115 degrees until it's crispy. The chips for the Live Nachos, $8.50, are made from sunflower seeds dried into sheets. The crepe wraps are made from dehydrated bananas.
The noodles in their Jaded Noodle Special, $9, are made from daikon, a type of radish used as a blood purifier by the Chinese. The daikon root is put through a shredder making long strands of tangy, crunchy noodles that are more flavorful than traditional noodles.
Although Nature's Own is a vegan restaurant there are items on the menu that contain "ground beef." The restaurant's ground beef is a blend of chopped walnuts and spices that simulate the texture and taste of real beef.
The ground beef on their Enchiladas, $9, had a crumbly texture similar to well-cooked ground beef. It was seasoned with warm flavors like cinnamon, carrots and pumpkin. The Enchiladas were nuzzled on a plate of rich salad greens and cherry tomatoes, with a creamy sauce on top.
Nature's Own has all the ingredients that would make it a success: a pleasant atmosphere, friendly service and a healthy, creative menu.
Hours: Monday through Friday, 11 a.m. to 9 p.m.; Saturday and Sunday, 1 p.m. to 9 p.m.
Address:117 Broadway, between West First Avenue and West Second Avenue.
Phone:(530) 342-1188
Emanuella Orr can be reached at eorr@theorion.com
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