I’ve been biased with Juju Eats since the beginning because I am not for extreme diet plans though I don’t want to preach so here I try to look at it from different perspectives. I found it too tasty and I found myself thinking if I should order more greens just so it won’t be as rich. Either that or I should have requested the dressing to be on the side. The ready-made salad I had was roast pumpkin.
But let’s face it, a restaurant/food joint that is all about salads catering to the mainstream is something awesome. I can complain about a hundred and one things but it is still far better than the regular fast food. I hope they do survive the competition.
This being all the rage is also good for introducing salads to people who normally wouldn’t eat vegetables and for kids it’d be a good start. I also love their DIY salad bowls. People who are finicky suddenly can enjoy salads because they can opt out of onions, celery, green pepper or whatever it is that they can’t take. For me however the best thing about it is trying out grains and veggies I am not so familiar with. I’ll experiment with those very soon.
I hope they can be more explicit about the nutritional content/caloric count though most especially that they have claims of “a well-balanced diet without rice and pasta” plastered on their walls. I think people can be misled. I don’t need to make calculations to know that the half order I had was fattening even with the kind of exercise I do. The greens were weighed down by bacon, walnuts, 3 tablespoons of feta cheese and 4 tablespoons of sweet balsamic dressing (I’m eyeballing here). And while I don’t care about calories, I think many people who will eat there would.
Still, it’s promising. Next time I visit I’ll have my camera with me!
Posted by A.K.A. Raya on December 2, 2014
Remember my post on how vinegar is used for marinades and dipping sauces in Filipino cuisine? This is like a second helping only it’s not limited to Filipino dishes. It’s quick, fast and not as fattening so how else can it not be perfect?
- black vinegar, premium soy sauce and ginger shavings is a refreshing dipping sauce for various kinds of dimsum. The most the traditional is soy sauce, calamansi and chili and garlic sauce (at least in Manila) but you can try this for a change.
- vinegar, chili and chopped Italian cilantro is the perfect dipping sauce for various dishes such as fried fish, fried chicken or pork fillets. It’s sour, spicy and it has that Asian touch which enlivens the otherwise boring fried food.
- black vinegar, chili oil and garlic, chopped green onion is a world of interesting flavors perfect for the simple steamed chicken. If that sounds a bit ordinary, pair it with cheese sticks instead. It tastes different and is less cloying than mayonnaise based dips.
- vinegar, chopped garlic and maple syrup makes perfect dressing for raw shredded vegetables such as carrots, cabbage, turnip, cucumber and others. Top with chopped nuts and you get a wonderful Asian side dish. You can also use sugar or honey in place of maple syrup. Either way it would be worlds better than the thousand islands dressing.
- vinegar and sweet chili sauce is great with fried Vietnamese, Thai spring rolls or any other roll for that matter. It’s a little bit of everything with sour, sweet and spicy tones.
Diluting vinegar with water makes wonders in making the taste more balanced. If you have to you can also put salt or fish sauce to the dipping sauces.
I’m no traveler and I’m no chef but I like food and lists! Cheers!
Posted by A.K.A. Raya on July 1, 2013