118 Degrees

 Coming to life in Tarzana, the land of youth and glamour, healthy choices are not just a passing trend, but rather a way of life. As the clock keeps ticking and the endless search for the  fountain of youth continues, you would be remiss not to stop in sunny Tarzana, where this newest restaurant is not just churning out healthful, delicious dishes, but pushing toward a life changing movement. 118 Degrees, a living food plant-based restaurant, features creative, wholesome plates and drinks along with  raw-food education and meal plans.

            “I call it a game because it’s life and I want to play, and when I play I want to go all  in, full passion,” says Partner Annie Carradine; a motto that rings true with the 118 Degrees Partners, which is the culmination of three powerful women, each bringing their own arsenal of strength, wisdom and love for living food to the table, from Carradine, an entrepreneur, investor, entertainment manager/producer and former executive in the insurance and tech industries, with her most important role as mom to four amazing children, Executive Chef Jenny Ross who first founded 118 Degrees in Costa Mesa and runs Be Well Kitchen in Santa Anna to award-winning naturopath and author Sharyn Wynters. Three forces to be reckoned with, and the list of accomplishments are endless for each.

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            “We all love and respect each other,” said Wynters. The former actress famous for her role as the original Cat Girl in the popular TV series Batman, turned Naturopath after a cancer diagnosis at the age of 26 led her to a healthful lifestyle. “My disease became my teacher and I cured my cancer through nutrition,” adds Wynters who is also a popular motivational speaker, and columnist and author of The Pure Cure: A complete Guide to Freeing Your Life From Dangerous Toxins. In addition, Wynters was awarded Naturopathic Doctor of the Year in  2011 by the QiGong Congress and received the lifetime Achievement Award from the Amazing Women Organization in 2010. Needless to say, “her incredible phenomenal journey.” led her to the doorstep of 118 Degrees in Costa Mesa, nine years ago, where she met Chef Jenny Ross, an advocate, author and guru in the world of  living foods.

            But most importantly, what does 118 Degrees mean? “Most of our food really starts to breakdown at a temperature of 118 degrees,” says Ross. “So we lose enzymes and nutritional valu when we heat food above that temperature.” Utilizing dehydrators, along with creative techniques to craft beautifully nutritious plant-based dishes, Ross, a raw foods chef for the past seventeen years, extends her passion and knowledge of the living foods lifestyle globally, boasting five books, published in eight different languages, including Raw Basics. “Around the world the quest for health is the same and it is a big part of who I am as chef. Now partnering with Wynters and Carradine, she brings 118 Degrees to the San Fernando Valley.

            The intricate Dinner Menu is dairy free, soy free and wheat free, as well as high in enzymes, vitamins and minerals is broken up into four categories of Samplers, Tapas Salads, Entree Salads and Dinner, a handful of healthy sweets make up the Dessert Menu, and the Drinks Menu which includes fresh-squeezed juices and locally roasted coffees and teas, as well ass premium organic and biodynamic wines.

            Delicious shareable plates come in the form of Samplers, which begins with the Spanish Tapas Platter, featuring the popular 118 Empanadas made with dehydrated buckwheat and flax seed crust, stuffed with mangos and Tahini cheese and served with Spanish veggies and avocado lime sauce, Fried avocado tostadas and tortilla soup. Cheese and crackers with dairy substitutes from scratch using nuts and sesame-seed paste. 118 Degrees does not  utilize cashews or Nama Shoyu.

            Local, fresh and seasonal ingredients are tossed in Tapas Salads like the refreshing cucumber salad with cucumber, corn, sprouted quinoa and Tahini cheese with a lemon vinaigrette. Entree Salads include selections like compressed spinach salad and sweet mustard salad with chopped chard, kale and baby greens topped with marinated veggies and house savory crisps.

            Different cultures traverse the Dinner Menu from coconut curry wraps with sweet yellow curry, vegetables and coconut topped with a savory red sauce and sweet creme filling, to Florentine lasagna; rolled tacos; the Baja; 118 tomato stacks with an olive-basil vegetable chutney and seasonal ravioli with a choice of   butternut squash or pesto broccolini served warm atop arugula and squash noodles topped with sweet cheese and sun-dried tomato Marinara.

            Dessert offerings are Chocolate Cheesecake, Fresh Fruit Cobbler and Seasonal Fruit Fondue.

            Beverages come in all colors, shapes and sizes beginning with fresh squeezed juices, like the Yogi Juice and Fresh Young Coconut served in the shell, locally roasted coffees, Chai tea, House organic wines from France, Italy and Spain, Kombucha tea, beer and sake cocktails.

 

Highlights

            Chef Ross’ living plant-based food is also perpetuated and offered in set Meal Plans, like the popular 7 day program, 1 Day Wellness Program all the way up to a Personal Chef Delivery Program.

 

            Hours: Breakfast daily from 9 a.m. to 11:30 a.m.; Lunch from 11:30 a.m. to 4 p.m. and Dinner from 4 p.m. to 9 p.m.

            Located at: 18636 Ventura Blvd, Tarzana, Phone (818) 660-1118 or www.118degreesla.com

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