A big, breezy front porch is the welcoming entrance to the country-home-chic SunCafe Organic.
I sat indoors as the day was particularly hot, but that long rectangular fire pit speaks of chilly evenings nestled between friends with drinks in-hand. Note to self.
Once I settled in, I broke a mac-n-cheese fast, sipped an unsweetened iced green tea, eased into my little corner and thanked the universe for bringing me to Los Angeles. I get to eat way better than most people with food sensitivities.
SunCafe’s unique plates and treats along with more smartly spun interpretations of classic dishes makes them a treasure, even among the top stops for anyone eating a plant-based, low-glycemic lifestyle.
Bubbling in a cast iron skillet, the mac-n-cheese was every bit the homestyle dish I was hoping it would be. Why have I separated myself from such a dish for so long? Like more and more people these days, I’m in an ongoing battle with extreme food sensitivities. For me it’s an imbalance of Candida.
To fight off chronic fatigue, memory issues, skin problems and generally feeling rotten, I’ve been following the Candida Diet for 2 years now. I’ve seen my health steadily improve, beaten most of my symptoms and am now working to establish a solid balance of healthy microbes in my gut so that I never relapse into a path set up for more serious problems in the future.
This diet is, in three words: really…damn…healthy. Organic, sugar-free, gluten-free and mostly plant-based. The whole thing 😉
As you can imagine this limits eating out considerably. Even most healthy places will offer one or two, but rarely all of these requirements. But SunCafe has a lot of these bases covered on most dishes. A refreshing reversal of the norm.
Since lactose, the sugar in milk and its products, can feed the yeast and the imbalance, I must abstain. That plants me safely in the vegan category a lot.
So here I sat, with a hot skillet of gluten-free pasta drenched in vegan cheese. I felt like I was cheating, but I wasn’t! The cheese was melty and had a subtle cheesy tang to it. Super comforting.
I ate half and balanced it out with a salad. Even gluten-free carbs have to be monitored (carbs=sugar=yeast). Besides, I wanted to save room for something really special.
Then I did something really crazy. I said something I haven’t said in literally years. “I’ll look at the desert menu.”
Treats sweetened with agave and dates have a much lower glycemic index, which means (thanks, God!) I can indulge once in a while.
Now I’m still too sensitive to dates. They’re a little sweeter, but I seem to do just fine with agave. So I got to
enjoy ravish this creamy, substantial vegan cookie dough cheesecake. Oh mama.
Now technically, Candida dieters ought to shun chocolate too. And I do 99% of the time. But come on. A girl’s gotta live a little now and again.
Here’s my cute friend Chelsea on another trip with her apple-topped french toast which looks absolutely stunning. She said it was killer.
This time I had a buckwheat corn meal pancake with agave. They offered maple syrup with it but… you know the rest. The agave was plenty sweet for me.
These guys are hearty! They gave me two, I only ate one with a salad and wasn’t hungry for the rest of the day. I think next time I’ll stick to just half!
Which brings up a very important point. If you’re not vegan will you be satisfied eating here? The answer is a resounding yes! The food is actually good and definitely filling.
It’s so exciting to have this option for organic, plant-based, expertly crafted food. Food that nourishes the body and actually really tastes great is something human kind has been trying to pull off since we realized arteries can clog and insulin sensitivity can’t be taken for granted.
Achieving that relaxed but purposeful balance making the best cafes, SunCafe is ideal for Sunday brunch or whenever you feel like dining on something just a little extra special.
Have you been yet?
What’s your favorite dish there?