Root Restaurant Competitors

100% expeller pressed and naturally refined culinary oils: soybean, canola oil and non-gmo canola oil. Whole Harvest is the nation's first all-natural, no trans fat line of culinary oils. They are cholesterol free and contain natural Vitamin E and Omega-3s. Whole Harvest is the nation’s first naturally processed no trans fat commercial cooking oil line produced without the use of blends or harsh chemicals. In addition to being all-natural, the Whole Harvest line of commercial culinary oils is not hydrogenated, the process that creates harmful Trans Fatty Acids that have been shown to play a key role in the development of heart disease, diabetes, and stroke. The Whole Harvest line of culinary oils can now be found in numerous restaurants and institutions across the country and includes Whole Harvest SmartFry® (commercial cooking oil), Whole Harvest Culinary Oil (salads, sautéing and baking), Whole Harvest SmartCoat® (non-stick pan spray), and Whole Harvest Pan & Griddle butter flavored (non-stick) spray.

Greenleaf Restaurant has been an Ashland favorite since 1985. Owner Daniel Greenblatt is proud to offer a diverse menu of fresh and flavorful selections for the whole family all at affordable prices. Touted in Conde Nast Traveler and consistently listed in Best of Ashland, Greenleaf provides an upbeat, fun casual dining experience. Breakfast choices include pancakes, waffles, French toast, omelettes, scrambles, and fritattas. The lunch and dinner menus boast Daniel’s special spanakopita along with great deli sandwiches, fresh salads, pastas, pizzas, fish n’ chips, grilled salmon, and chicken Caesar salad. In addition to the regular menu, Greenleaf offers daily specials and freshly made fresh fruit pies and cakes. For a beverage to go with all of that delicious food, choose from a full line of espresso drinks or make a selection from the beer and wine cooler. Seating is available inside, upstairs and downstairs, and outside, on the lovely Greenleaf patio overlooking Lithia Creek. Everything on the menu is also available to take with you, perhaps for a picnic in nearby Lithia Park. Greenleaf’s staff is friendly and knowledgeable and will serve you promptly and courteously. Daniel is also proud to offer a catering service for both large and small groups and will tailor a menu to fit any taste and budget. Make a visit to Greenleaf soon. You’ll be glad you did.

In Autumn 2008, Chef Eric and his wife Sanae Suzuki opened Seed Kitchen in Venice, California. Seed Kitchen showcases Erics talent in redefining vegan and macrobiotic to-go fare that is upscale in taste but is still affordable and casual. Many of his celebrity clients are big fans of the menu items at Seed Kitchen. The first seed was planted in 1992 when Sanae became seriously ill. The doctors told her to have conventional surgery, but she had no family, no insurance and no money. She sought help from her best friend (at that time), Eric, to help her heal herhealth problems with alternative medicine. They decided to try cooking and eating a plant-based, macrobiotic diet. Sanae started to study how to cook and learned the philosophy of macrobiotics. Eric was already a French chef who was working at a famous restaurant in Venice. He did not know anything about vegan or macrobiotic foods, but he learned very quickly and helped Sanae to heal herself. He committed to cook this way personally and professionally after he overcame his own health issues in 1993. In 1995, after Sanae had recovered from her illness, she became a macrobiotic consultant at Erewhon natural food store where she taught cooking classes and advised people on adaily basis. Eric and Sanae would cook a macrobiotic lunch for Erewhon employees once a month. Eric and Sanae established their company, mugen LLC, in 1999. They started making pre-packaged macrobiotic foods that sold at SantaMonica Co-op, Erewhon, and others, while organizing macrobiotic dinner clubs in Beverly Hills every month. They taught classes at William Sonoma, Southern California Culinary school (formerly Cordon Bleu), and at many different health conferences like Health Classic Conference, and the Summer Kushi Conference. As they cooked this way and taught others about the benefits of macrobiotics, they realized their lifestyle was an important part of thehealing process and that food wasnt the only component. Chef Eric and Sanae made changes in their daily life in order to live ...