|
Raw cacao walnut brownies sweetened with dates, fermented green tea salad and more...
Gluten free, vegan, soy free, unprocessed and with no refined sugar......yes, it's possible.
A part of the monthly Saturday Superfood Brunch series, this is a one-of-a-kind slow food event that typically runs for 2-3 hours, allowing guests to eat mindfully, socialize, network, have intellectual conversations, get informed about healing superfood ingredients and enjoy themselves while the food comes out course after course. By eating mindfully and not loading up on empty calories and carbs, guests leave more than full, nourished and satisfied. This is not a buffet, and table manners will be expected.
Milestones:
Intercontinental Superfood Brunch I Edible Allegheny Magazine I Dec 2015
ExtraVEGANza offers Pittsburghers a slow food brunch l Pittsburgh City Paper l Nov 2015
Evolution of eating l Vegans Save The World l April 2015
Vegan brunch review l Muddy Melissa's Musings l April 2015
Best Brunch Winner l City Voter l Aug 2014
Munch goes to Schwartz Living Market l Pittsburgh Post-Gazette l Aug 2014
Try new foods l Wonderaddo l June 2014
A la carte: Mya Zeronis l Pittsburgh Magazine l Jan 2014
Cook and learn at pop-up dinner l Pittsburgh Post-Gazette l Sept 2013
From farm tables to city lots, it's a new scene in dining l Sept 2013
Enjoy a-whole-new-level vegan brunch items crafted by Chef Mya Zeronis of Lean Chef en Route/extraVEGANza, using GMO-free, local, organic ingredients and NO refined sugar, gluten, processed textured mock meats, vegetable protein isolates TVPs and processed vegan cheeses.
A chef who weighs 98 pounds, Mya Zeronis started cooking plant-strong Burmese farm food in her parents' kitchen at the age of 11. Despite her decade-long career in conventional, meat-centric, butter-drowned, flour-covered and sugar-coated U.S. restaurant kitchens, she identified a need for healthful foods in Pittsburgh and made it her business in 2013. By returning to her roots, she resolved some of her health issues resulted from eating whatever was readily available in restaurant kitchens. Her multifaceted business (personal chef and catering services, raw organic juice bar, vegan whole food cafe and monthly plant-based superfood brunches) aims to make healthy eating and sustainable living accessible. Nearly a dozen of her recipes won top prizes in national and local contests. Some others were published in magazines and cookbooks. Her monthly vegan, gluten-free brunch is discovered by foodies from as far as Austin.
[;;;4 BEVERAGES];;; Juice counter for make-your-own raw fresh juice blends: Orange Glow - carrots, Mandarin oranges, ginger; Virgin Mary - tomatoes, celery, banana peppers, garlic, lemon, pink Himalayan salt
Raw vegan nog with coconut milk, bananas, cinnamon, turmeric, nutritional yeast, vanilla
Organic, fair-trade coffee with homemade almond milk and grade B dark organic maple syrup
[10 DISHES]
This is reservation-only event and guests must pay in advance. Cutoff is 48 hours prior to event. Want to get this brunch and upcoming brunches for $15 each? Sign up for a one-year Born To Brunch membership (link below).
1)Raw pizza with dehydrated flax-oat-buckwheat-sunflower seed crust, sundried tomato basil sauce, garlic cashew ricotta, dehydrated zucchini, eggplant, Swiss chard, pine nut parmesan
2)Kale-purple cabbage slaw with raw coconut aminos, avocado lime scallion dressing
3)Garbanzo battered and baked Buffalo cauliflower drumsticks marinated in organic cayenne-apple cider sauce; served with spirulina cashew blue cheese dip, celery and carrot sticks
4)Japanese pumpkin squash soup in ginger coconut cream, topped with English peas
5)Euro open-face sandwich on anti-wheat whole grain-seed bread with roasted eggplant, peppers, lemon avocado spread, fresh tomato, red onion, kale
6)Golden sticky rice and potatoes with turmeric, toasted sesame oil, fried onions
7)Pan-fried black lentil fritters with mint tamarind chili dip
8)Fermented green tea salad with raw sunflower seeds, raw hemp hearts, raw sesame seeds, cabbage, tomato, lime juice, cold-pressed extra virgin olive oil
9) Acai chia falooda with raw kelp noodles, dried jackfruit crumbs, crushed banana chips, crushed raw pecans, dried coconuts and mixed berries
10)Raw cacao walnut brownies sweetened with dates and raisins
Raw fresh ingredients are washed using baking soda-sea salt-filtered water solution.
Up to two children age 7 or younger, accompanied by paying adult, eat free. For each additional child or those 8-14, the cost is $10 and it's donated to No Kid Hungry.
This is reservation-only event and guests must pay in advance. Cutoff is two days prior to event. Want to get this brunch and upcoming brunches for $15 each? Sign up for a one-year Born To Brunch membership.
Please email organizer well in advance if you have any food sensitivities and allergies. If bringing children under 7 years of age, please let organizer know how many.
|
|
 |
LocationSchwartz Market (View)
1317 East Carson Street
Pittsburgh, PA 15203
United States
Categories
| Kid Friendly: Yes! |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
|
Contact
|
