From Choosingraw.com with love to Elizabeth's

On Friday night, I had the pleasure of a unique DC dining experience: dinner at Elizabeth’s Gone Raw.

It is an unbelievable fact that, in the many months I’ve now lived in DC, I have not yet had a chance to try DC’s only raw, vegan restaurant. I blame this on a few things: school, budget, timing, negligence. Fortunately for me, Elizabeth Petty, the elegant and gracious founder of Elizabeth’s Gone Raw, invited me to the restaurant for a raw dinner on Friday night. With the enthusiasm of a raw foodie who hasn’t eaten so much as a bite of raw restaurant food in months, I said yes.

I’ll be honest: when you’ve lived in NYC for a while—thus had Pure Food and Wine,Bonobos, Quintessence, and a host of other raw restaurants at your fingertips—you become a little immune to the wonder of raw restaurant dining. You forget that the chefs have been dehydrating things for days. You forget that they’re relying on such simple and delicate ingredients that they—more than any other chefs, perhaps—must labor to get flavors just right. You forget that these restaurants are almost always organic, and primarily local, which means that they’re paying premium so that you, the diner, can eat with a sense of assurance about the origins of your food. And you forget how much sheer creativity raw food demands.

Eating at Elizabeth’s on Friday reminded me of all that. I’d go so far as to say that it reminded me of why I love raw food in the first place.

When I arrived at Elizabeth’s, I was immediately greeted by the restaurateur herself, who was busy seating guests. Elizabeth’s interest in raw food goes beyond mere culinary inclination: several years ago, she was diagnosed with breast cancer, and her raw foods journey has been a part of her healing process.

For Elizabeth (as for many of us), raw foods are about so much more than pretty skin or bright eyes: they’re also a means of learning to appreciate good health, vibrant energy, and a reinvented relationship with food. I love that Elizabeth has invested this dining space with personal passion. Beyond that, Elizabeth has studied at Hippocrates and comes from a restaurant background, so EGR is a natural marriage of her history and talents.

As I waited to be seated, I munched on some of the best kale chips I’ve ever had:

I may or may not have gotten an order of seconds when I was seated at my table.

The ambiance at EGR—which is situated in a lovely, restored townhouse—is very elegant. I haven’t had a meal that declares “fine dining” so clearly in a long time.

Elizabeth’s is only open on Friday nights, and they serve patrons only with a five course tasting menu that is designed around local produce each week. As a diner, an experience at EGR means putting yourself in the hands of the chef. This is not something that’s easy for me: picky eater that I am, I like to have control over what my dinner will be, and this is never more true than when I eat raw, because I happen to know my own raw palate so very well. With that said, I couldn’t have picked out a lovelier—or more Gena-ppropriate—menu for dinner on Friday. It was fresh, elegant, and the portion sizes were spot on.

We started with a cream of celeriac soup, warmed in the Vitamix, and served up with an orange relish and black sesame seeds.

The soup might have been a tiny bit thicker, but then, I appreciated that I was not dipping into a giant bowl of cashew cream, which is how a lot of raw soup feels. Moreover, the flavors were fantastic: I loved how the sweet and bitter bite of orange peel brought life to the creamy, calm celeriac. And the contrast in texture was also great: it’s key in raw, blended soups!

Next was our salad course: sunflower seeds, avocado, and a raw cracker.

Because I’m me, this was probably my favorite course of the night. Avocado? A gingery dressing? Sunflower sprouts?! Be still my heart. Sunflower sprouts are the queens of sproutland—so dense, filling, and rich in protein—and I cannot find them anywhere in DC. Anywhere! Elizabeth grows her own, and uses them at the restaurant, which gave my enjoyment of this dish a personal touch.

We were served a small refresher sorbet:

And then it was time for our entrée. Remember what I made for dinner a few nights ago?

This would be the all raw version:

Beet Carpaccio with garlicky cashew cheese and fresh dill. Along with a green sauce that blew my mind, whatever it was. (I should know what it was. EGR prints every single ingredient on the back of the menu—a transparency that I absolutely love.)

So many raw entrees err on the side of excess: too much fat, too much spice, too much stuff. I realize that these dishes may be trying to compensate for a lack of animal protein, and that this is a good thing for mainstream diners, but I’ll always feel that the best raw food is also the most minimalist. This dish was bursting with flavor, but it was also light, bright, and simple, so that I enjoyed every note of fresh dill and ever sweet bite of beet. Delicious.

Thankfully, I saved room for dessert:

Raw, vegan pumpkin pie. Having glanced at the ingredients, I will tell you that it contains no pumpkin (thank goodness, because raw pumpkin, in my experience, is a little too raw) and I will also tell you that I plan on trying to imitate it. Soon. It was spectacular: spicy, and very sweet.

I thanked Elizabeth for a great meal:

…and for bringing a slice of the raw community to me. Here in DC, I don’t have the support of Dhru, Philip, and the WLIR meet up folks; I don’t have a thriving juice scene, or a restaurant and takeaway around the corner from work that exceeds my wildest dreams (Sarma, I heart you). The vegan scene in DC is small, and the raw scene far smaller. Eating at EGR reminded me that we raw foods lovers have strength in numbers, wherever we may be, and that we’re always thrilled to connect over kale.

Over dinner, I was asked “what is it you love so much about raw food?” I’ve been writing about the semi-raw life for so long that I actually paused to consider that answer.

“They’re light and bright,” I said. “They’re simple. You have to season everything perfectly, because you can’t hide under heat and and processing and fat. They’re healthy. And they’re so, so, creative—to make raw food great, you have to bring so much ingenuity to what you do.”

Thanks to Elizabeth and Ares and the EGR staff for reminding me why I happen to be a raw foods lover. Thanks, too, for your hospitality and kindness. In general, I love to have some choice in the matter of what I eat, so prefix tasting menus really aren’t my ideal. But if they always taste this good, I’ll stand corrected. Anytime.

Source: choosingraw.com 

It's Raw Friday yet?

After debuting last July, the reviews are in, and Washington DC is ready for raw!  Elizabeth's will now make the five-course dinners available every Friday.  This means a great deal to all foodies in Washington, as what Elizabeth's Gone Raw offers is a completely unique Raw fine dining experience in an exquisite downtown setting.   And stay tuned for more exciting news.

That being said, the next reservations are available for:
Friday, December 16th.
Friday, December 30th
For reservations, please call 202 347 8349  or email us at reservations@elizabethsgoneraw.com

Elizabeth's Gone International Media

Elizabeth's Gone Green.

Meat and dairy are incredibly energy intensive to produce and process. By offering a menu that is entirely raw and vegan, Elizabeth’s Gone Raw avoids all the greenhouse gas emissions associated with raising animals as well as the cooking and processing necessary for animal products.  To complement our 100% raw gourmet living powerful food, We as well  offer an amazing selection of organic and biodynamic wines & cocktails.  Even our Menus are made with Certified Eco  lemon & mango fiber paper.
Elizabeth's Gone Raw & Live Green are working together to bring you this Amazing deal & double the “green” 2 x 1 dinner reservations, Twice a year (Once every six months). Must be equal or lesser to $75 and not applicable to speaker events.

Food Preparation & Demonstration with Elizabeth Petty at the Smith Center, November 8th

Attendance open to everyone, but please note that this class will have a focus on the experience of living with cancer.

Elizabeth Petty was propelled into the world of raw eating when she was diagnosed with breast cancer in April 2009. So it began with an inordinate amount of doctor's visits and at first, she felt helpless, a bit at the mercy of doctors and the wonders of modern medicine. After much time spent contemplating the disease and hours of research, she chose an integrative approach to medicine and discovered that eating raw can be healthy and delicious.

After treatment, with her newfound joy and energy she felt compelled to merge her lifestyle with her career. Having spent 25 years in the food industry, it seemed only natural to open a raw-vegan restaurant.

In this class, Elizabeth will share her story as well as her skills as she demonstrates how we can incorporate eating raw foods into our daily lives. Participants will have the opportunity to observe Elizabeth at work in our kitchen as well as try her creations. The evening’s recipe(s) will be available to take home.

If you enjoy new culinary experiences and would like being in the supportive company of others affected by cancer, please join us. We hope it will widen your stride and brighten your smile, and the food will surprise you with its inventive tastes and textures, offering you a bit of solace in our hectic world. 

fOR MORE INFORMATION ABOUT THIS EVENT, PLEASE CALL 202 483.8600
SMITH CENTER FOR HEALING AND THE ARTS : community. creativity. cancer support.

1632 U Street, NW, Washington, DC 20009 | P 202.483.8600 

September 10th at Bethesda FreshFarm Market.

Elizabeth's Favorites: Sprouts!

Ask Elizabeth

What is your diet like?

My diet consist primarily of raw vegetables, nuts, dulse and seeds.  I drink 2 oz. of wheatgrass juice every morning after plenty of water.  I then drink 16 oz. of green juice which consists of cucumber for hydration, celery for natural sodium, kale for the antioxidants, sauerkraut as a natural probiotic and lemon to assist with the absorption of iron. Often, I throw in some flat leaf parsley, mint or any other dark leafy  green vegetable I have available.  My lunch generally consists of leafy greens, three or four types of sprouts, all of which my husband grows or soaks for me, avocado, cucumber and dulse.  I use olive oil and lemon as a dressing.  My dinner is generally the same with the exception of, on occasion, a baked sweet potato, quinoa or spelt pasta.  I eat very little fruit because of the natural sugars which can slow down the healing process.  I eat all  nuts except peanuts.  The nuts must be soaked to release the enzyme inhibitors. I make a daily effort  to eat either avocado or nuts, but not on the same day.  It puts stress on your body to try to digest fruits and nuts in a 24 hour period. My favorite snack is the Crispy Kale Chips prepared at Elizabeth's Gone Raw.  I will have a glass of red wine occasionally for enjoyment and to remind myself not to be too strident in thought.  Healing is a multifaceted task which includes the power of positive thinking, laughter, exercise and healthy eating.  For my personal healing, it becomes imperative that I gently remind myself that

life is a wonderful process in which the mistakes we make are actually lessons learned; we are not perfect.  

Where can I find high quality foods in my area?

It is extremely important to buy as much organic produce as you can afford.  I purchase much of the food I eat on line.  The seeds I use to sprout are from Country Life, the dulse is from East Coast Sea Vegetables and the nuts are from Natural Zing.  All of the produce I eat is purchased either at Whole Foods, the local market or Tuscarora Farm.  If organic food is prohibitive for economic reasons, try peeling your fruits and vegetables to lessen the amount of pesticides in your diet.

I want to eat more consciously, but my family still eats a highly-processed diet full of pesticides. How do I make the connection?

If your children are old enough to use logic, there are some wonderful documentaries that may help support your argument, Food Inc., interviews with Dr. Gerson's wife, Fat Sick and Nearly Dead.  You may want to watch them first to ensure that the message is appropriate for your child.  Some of these documentaries may include uncomfortable subject matter and photographs that could upset a young child. Kris Carr's documentary,  Crazy Sexy Cancer, is also wonderful but not suitable for children.    I often find that it is not very effective to proselytize when trying to change other's eating habits.  I would focus on your own diet and hope that, by setting a wonderful example, your family will engage in healthful options.  As you continue to feel better and look better, those who love you will becomes intrigued by your efforts.

Do you offer personal coaching & raw food preparing  classes?

I am not currently offering personal coaching, however, I can recommend several professionals for you to consider hiring. Please know, though, that I am always available to answer any questions you might have.  I may not have the answer, but I can share other sources that may help you.     

We hope to offer raw cooking classes in the near future.  Currently, all my energy is going towards the restaurant.

The healthiest Delicious Snack EVER! : RAW CRISPY KALE CHIPS

Finally here!  Because you asked for.
These Chips are not only a wonderful super healthy alternative to traditional snack chips, they are fun & raw-cilious!

Our offices open Monday - Friday from 9:00 AM - 5:00 PM.  Fell free to call us about how to buy our Kale Chips,  or any special events at our venue, reservations and gift certificates .

please email: reservations@elizabethsgoneraw.com or call  202-347-8349.  

Large bag 4.0 oz     $ 10.00

Medium Bag 2.5 oz   $  5.00


Please visit The Washington Post for Kale Chips recipe

Elizabeth's Gone Media

Elizabeth's Gone Raw Venue

Summer is not the only thing that is hot: Special for Balance Gym Members at Elizabeth’s Gone Raw

At Elizabeth's Gone Raw we are offering  the opportunity to get healthier and stronger.   We believe that Nutrition and Fitness together, always get great results! That’s why, we immediately thought of Balance Gym, and we would love for you to be part of this celebration.

So here is what we offer to all the members and staff of Balance Gym:

• ($15 off) A $75  Raw Tasting Menu,  every Friday evenings, for only $60 for Balance Gym Staff & Members.  Does not include tax, beverage and Gratuity.  Valid until  October 30th, 2011 only. Present  Balance Gym Card membership prior to ordering. Not valid with any other discount specials or Speaker Series Events.
• We offer the healthiest & most delicious 100% Raw fine dinning experience in Washington DC Metro area.

Source: Balance Gym

Speaker Series: Dr Daphne Miller at Elizabeth's Gone Raw

Kris Carr at Elizabeth's Gone Raw

Elizabeth\'s Gone Raw Hosts Kris Carr on January 22nd, 2011

Raw'ly Recommended: Salad of Sunflower Sprouts With Ginger Vinaigrette

The original recipe calls for soaking the cashews and pistachios (to make them easier to digest and make their nutrients more accessible), but you can use dry roasted, unsalted nuts instead.

MAKE AHEAD: For a true raw-food recipe, the pistachios need to be soaked in water for 8 hours (making them easier to digest) and dehydrated for 12 hours. The cashews need to be soaked in water for 8 hours. It’s best to assemble the salad just before serving. Leftover vinaigrette can be refrigerated for up to 3 days.

4 servings

Ingredients:

For the vinaigrette

• 2 tablespoons chopped celery
• White part of 1 scallion
• 1 medium clove garlic, crushed
• 4-inch piece peeled ginger root, chopped (1/4 cup)
• 1 ounce raw cashew pieces, soaked in water for 8 hours, then drained as needed (may substitute dry-roasted, unsalted cashew pieces; see headnote)
• 1/4 cup raw/unfiltered apple cider vinegar
• 3/4 cup organic extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 teaspoon organic soy sauce
• Water (optional)

For the salad

• 12 ounces sunflower sprouts
• Flesh of 1 ripe avocado, cut into 12 pieces
• 1 grapefruit, peeled (with no remaining pith) and cut into sections
• 2 ounces raw pistachios, soaked in water for 8 hours then dehydrated for 12 hours (may substitute dry-roasted unsalted pistachios; see headnote)

Directions:

For the vinaigrette: Combine the celery, scallion, garlic, ginger, cashews and vinegar in a blender (preferably a Vitamix) until smooth. If the mixture is too thick, add water as needed, keeping in mind that you still have oil and soy sauce to add.

With the motor running, gradually add the oil and soy sauce so to form an emulsified vinaigrette. Transfer to a container with a tight-fitting lid.

Combine the sprouts, avocado, grapefruit sections and pistachios in a large salad bowl. Pour enough of the dressing to lightly coat the salad; toss gently. Refrigerate the remaining dressing for up to 3 days

Recipe Source:

Adapted from chef Thomas Berry at Elizabeth’s Gone Raw in Northwest Washington.

Source: The Washington Post

The Downtowner: Raw Food Revolution, One on one with Elizabeth's Gone Raw

Elizabeth Petty was diagnosed with breast cancer in April 2009. Determined to overcome the disease, she underwent radiation and chemotherapy, but ventured further out into alternative healing methods. Choosing an integrative approach to medicine, Petty immersed herself into the extraordinary lives of those who healed themselves naturally through diet and exercise. She began eating a raw food diet. Now cancer free, she has merged her career with her lifestyle, creating a platform to raise awareness of this remarkable, beneficial approach to health. Her restaurant and catering service, Elizabeth’s Gone Raw, is a celebration of organic, fresh ingredients, which brings the bright and ebullient flavors of nature, as well as its unparalleled health benefits, to Washington. She spoke to us about her journey, the benefits of raw and vegan diets, and shared recipes and secrets of integrating this health approach into a regular lifestyle.
Georgetowner: So…a raw food diet seems fairly daunting. But is it worth the effort?
Elizabeth Petty: Eating a raw and vegan diet is absolutely worth the effort on many levels— spiritually and emotionally as well as physiologically. A plant-based diet offers an abundance of protein. It is rejuvenating, it offers mental clarity, and it provides a rich source of enzymes which act as catalyst in the cells and assist in oxygenating your body by separating red blood cells. Oxygen can then move freely through the blood stream, allowing the white blood cells to fight disease.
A raw and vegan diet helps prevent heart disease, cancer and diabetes, too. It is especially important to eat organic and locally grown raw fruits and vegetables free of pesticides, which further increases your sense of wellbeing. From an emotional perspective, a diet free of preservatives, meat, dairy, caffeine, alcohol and processed sugar helps calm your central nervous system, creating a balance of energy and emotional stability. With this stability comes the opportunity to pursue spiritual awareness and personal harmony with greater focus.

GT: Many worry about the gastronomic monotony and restrictions of a diet as stringent as this. Does your palate ever get bored? How does the food taste?
EP: I don’t find it at all boring or monotonous. It requires thoughtful effort put into the preparation of food using a wide variety of ingredients, including all vegetables, fruits, nuts, grains, seeds and sea vegetables.
A dinner at Elizabeth's Gone Raw can include: hemp and flax cracker topped with olive tapenade, shaved fennel slaw and chive oil; baby arugula with Royal Trumpet Mushrooms and truffle vinaigrette; cantaloupe-basil sorbet; and thinly sliced sheets of zucchini layered with pine nut ricotta, pesto and pear tomatoes with parsley salad

GT: Is it a difficult diet to maintain?
EP: It is difficult to maintain at first because you have to change the way you think about food. You also have to find the right sources for organic foods, which requires a bit of research. When I started drinking green juice three times a day, my initial feeling was one of concern in fear that I would not be able to keep up the pace of juicing so frequently. Now, almost two years later, I find that I crave raw vegetables and will plan my day around finding the opportunity to juice. I just recently traveled overseas for ten days and took my juicer with me. I was welcomed in every hotel kitchen and shared with the staff daily shots of wheatgrass and green juice. It is healing to share with others such nutritious, healthful foods that promote wellbeing. It is a small way to give back to the universe.

What we choose to put into our bodies becomes a reflection of how we choose to live with respect to our planet. Eating becomes a philosophy of life, a ritual by which food nourishes and heals our bodies. It is less about consumption and more about fulfillment and awareness. Raw, living cuisine heightens the senses. It is sexy, alive and clean!

GT: What propelled you into the culinary subculture of raw foods?
EP: My breast cancer diagnosis allowed me the opportunity to choose a different lifestyle. There is so much information available about natural healing in regards to cancer. I am most grateful to Kris Carr who wrote "Crazy Sexy Cancer Tips" and to Dr. Brian Clement, the director of Hippocrates Health Institute, both of whom had a profound influence on the choices I have made in regards to treatment. Although I chose to have surgery followed by chemotherapy and radiation, my raw diet in conjunction with treatment gave me the strength to endure such a rigorous medical schedule.

GT: Had you any real experience with raw foods before your breast cancer diagnosis?
EP: Quite honestly, I had read an article in Atlantic Monthly about ten years ago about a raw diet, at which point I thought sounded a bit odd and not at all appealing. Life is wonderfully circular that way.

GT: Do you remember your first culinary experience with the cuisine of a raw food diet?
EP: My first experience with beautifully prepare raw cuisine was at Hippocrates Health Institute, which I attended for three weeks after I completed my chemotherapy and radiation treatments. Every cell in my body responded positively to the nutritious food I was given to eat, and by the end of the stay I felt as though I had been reborn. I felt encouraged about eating raw and recognized that my path had been chosen. During this period or recuperation and healing, it became clear to me that I wanted to offer to DC an alternative cuisine, raw, living and organic high end cuisine.

GT: Are you cancer free now?
EP: I am presumably cancer free. More importantly, though, I feel grateful to have had cancer. I can honestly say that I feel more fulfilled now in life than prior to my diagnosis.
Life is full of challenges. Enlightenment comes from the way in which we choose to deal with disparity. I have truly been blessed and intend to share with others these alternative ways of healing.

GT: Why did you choose to steer your newfound lifestyle into a career?
EP: My life and my career have always been intertwined. It is so important to me to educate people about the health benefits and wonderful taste of raw cuisine. It is yet another form of art in the culinary world, one with compassion and thoughtfulness.

GT: Who is in charge of creating your menu?
EP: The raw cuisine at Elizabeth's Gone Raw is prepared by my executive chef Tom Berry and my pastry chef Calvin Lee, both of whom have taken on the challenge with much enthusiasm. Because I am still in the early stages of healing, I eat very simply prepared salads with plenty of sprouts, avocados, sea vegetables, lemon and organic virgin olive oil. I will occasionally eat a cooked yam or quinoa and when dining out, and I opt for anything vegan on the menu as long as it is a grain.
If you’re not familiar with raw cuisine, I would recommend dining at Elizabeth's Gone Raw before you start preparing or eating raw. It will hopefully dispel any myths you have heard about raw food and encourage you to embrace the lifestyle so that the rewards are profound. Our spicy kale chips have been getting quite a bit of press and are easy to prepare.

Source:  The Downtowner

The Washington Post Review: Where the diners come for raw treatment. By Tom Sietsema

The first course to hit the table tonight is a white wrap assembled from coconut meat and fresh cilantro, a pretty triangle stuffed with crumbled cauliflower tinted yellow with cumin and turmeric. The samosa arrives with a swab of green curry that ignites the eating and a salad of julienned cucumber to keep things cool.

The arrangement would look at home in an upscale Asian restaurant. Instead, it's presented on the second floor of a stately townhouse whose mistress of ceremonies is known for leaving a few things out of her recipes.

As in meat. And dairy. Gluten is absent from the meal, as are processed sugar and caffeine. While patrons can drink (organic) wines with dinner, alcohol plays no role in the cooking. Did I mention that everything is vegan, and nothing is heated beyond 115 degrees?

Elizabeth's Gone Raw, a once-a-week restaurant whipped up by the Catering Company of Washington last July, is the dream of every vegan who ever wished she could dine as stylishly as her meat-inclined brethren and of every conscientious eater trying to do right by his body. The event, which is sometimes accompanied by a speaker or live music, is named for company owner Elizabeth Petty, whose personal diet changed radically when she received a breast cancer diagnosis two years ago. The rationale behind not exposing raw food to high temperatures, says Petty, is that the food will retain enzymes that help digestion and the absorption of nutrients.

An evening at Elizabeth's Gone Raw begins in a chandelier-lit foyer that suggests a Georgetown socialite is expecting you. A grandfather clock and a portrait of a woman who could pass for Marie Antoinette fuel the impression. Upstairs, in a long dining room with space for 80 mindful eaters, mint-green walls, stained-glass panels, antique tapestries and tables topped with fetching bouquets further the feeling.

No one bothered to go over the five-course tasting menu on my recent visits. Your mere presence seems to indicate to the staff that you've done some research before making a reservation and know what to expect. Helpfully, however, a cheat sheet accompanies the list of dishes. Thus, we learn that a first course of flatbread is rolled out from hemp, flax and walnuts, and that a main course resembling lasagna is actually sheets of thinly sliced zucchini layered with a "ricotta" whipped up from lemon juice, macadamia nuts and celery.

As friends and I peruse the menu, I catch raised eyebrows across the table. Seventy-five dollars a head for a dinner that doesn't turn on an oven? the expressions seemed to suggest. Are we going to be hungry after this?

"Cocktails?" is not a question my fellow carnivores anticipated at such a health-focused destination, but if you're so inclined, you can have something strong to start. (By the time you read this, Elizabeth's Gone Raw might be making drinks with organic spirits.) There's no bread course, but in its place is a snack that makes you forget bread's absence: kale chips sparked with jalapeo, cayenne and lemon juice and held together with cashew paste. (To achieve a fried or baked texture, the kitchen dehydrates many of its ingredients, including the chips.)

Any lingering doubts are erased by that nubby flatbread, topped with an olive tapenade and lemony shaved fennel, which is followed by a salad of baby arugula presented in a boat-shaped bowl with a pale yellow truffle vinaigrette on the side. A third course, that zucchini arrangement, tastes richly of cheese and long-cooked tomatoes, although neither is present. (The tomatoes are intense because they're sun-dried.)

The showstopper, however, is dessert. Chocolate mocha mousse cake is a fetching little tower crafted from cacao, dates, coconut and more, ringed with a creamy-tasting sauce of espresso - decaf and cold-press, naturally.

The only preachy moment this first night in spring is an unintroduced gospel group whose presence seems forced rather than natural.

Another weekend, I find more evidence that raw can be rewarding. The coconut wrap mentioned above is trailed by a salad that announces spring in each bite of peas, tendrils and mint in the mix. On the plate is a sauce made haunting with smoky Chinese tea; its creamy texture comes courtesy of pureed celery and cashews. This is food with abundant complexity and unexpected appeal. As with every dinner, a spoonful of sorbet marks the halfway point. Tonight, cool cantaloupe on a spoonful of basil oil serves as punctuation. Savory tartlets follow; spinach, fennel and balsamic sauce lend heft to the entree.

Unlike before, this meal ends on a sigh. Strawberry "shortcake" lavishes macerated fruit and a ringer for creme fraiche on almond shells that bear an unfortunate similarity to birdseed. "Now I know I'm eating vegan," my dining companion says, pushing his plate away. It's not as if we aren't fully sated.

Except for the kale chips, I've never had the same thing twice at Elizabeth's Gone Raw. Petty says her chef of 19 years, Thomas Berry, has a repertoire of about 60 appetizers, entrees and desserts.

Elizabeth's Gone Raw has its limits. "Someone with nut allergies can't eat here," says Petty. And a vegan diet shouldn't be equated with a low-calorie one.

Although cooking sans (high) heat poses challenges for the chef, plating is a breeze for the staff; most of the dishes are either room temperature or cool.

Petty, who was declared cancer-free after a recent checkup, is her own best promotion for eating on the raw side.

Source: The Washington Post

Elizabeth's Style: Super Powerfull Green Juice

Elizabeth on the News!: Breast Cancer Leads To Raw Diet

Source: Elizabeth on the News! Breast Cancer Leads To Raw Diet

David Wolfe Comes to Washington, DC on June 8th at Elizabeth's Gone Raw

Elizabeth’s Gone Raw is proud to announce an intimate cocktail reception and raw, vegan dinner with world renowned speaker and best-selling author, David Wolfe, on June 8, 2011.  David has over 15 years of dedicated experience and understanding of the inner workings, the delicate chemistry, and hardcore mechanics of the human body and how the body is affected by the modern-day stressors of today’s fast-paced, over-worked, and unbalanced lifestyle. He will speak about how to put to use what he calls super-foods to enliven the body and create balance.

Dinner with David Wolfe is part of a lecture series of leaders in the health and nutrition movement   hosted by Elizabeth’s Gone Raw. Owner and Founder, Elizabeth Petty works to pair engaging and accomplished speakers together with the best of the best gourmet raw vegan food. Attendees have the opportunity to open their mind and mouth to new, and important, information for health and healing.

David Wolfe has a Masters degree in nutrition, a background in science and mechanical engineering, and is considered one of the world’s top authorities on nutrition. David has founded several all-green and eco-friendly businesses that continue to lead the world with the most innovative, highest quality, organic superfoods and healthy-lifestyle related products and information.

David has been featured in both national and international outlets including Forbes, TodayShow.com, Prevention, Health, Self, USAToday, Los Angeles Times, Men’s Journal, Men’s Health, InStyle, and Everyday with Rachael Ray.  He has appeared on CNN’s Anderson Cooper 360, VH1, MTV, CBS, ABC and NBC affiliates in every major market, NPR’s Marketplace, and Coast-To-Coast. David is also a blogger for The Huffington Post.

On June 8^th, David will speak about Superfoods: The Food and Medicine of the Future.  His lecture will include information about superfoods and superherbs.

Reservations for Wednesday, June 8, are limited to 95 people. Doors will open at 5:30 p.m. for a cocktail reception, followed by a talk given by David Wolfe at 6:30 p.m. Dinner will begin at 7 p.m.  Tickets to the reception and dinner are $75.*

For reservations, please visit www.elizabethsgoneraw.com or call 202-347-8349.

Elizabeth’s Gone Raw is the only premier fine dining restaurant providing high-end raw, vegan cuisine in Washington D.C. Located at 1341 L Street, N.W, Elizabeth’s Gone Raw is part of the Catering Company of Washington and Elizabeth’s on L, and is owned by Elizabeth Petty.

*beverage, tax and gratuity not included