Plant-Based Menu Is a Healthy Treat at PuraVegan
St. Louis, MO/June 17, 2017 (STLRestaurant.News) – Summer is the season of fresh fruit and vegetables. It’s also a great time to try new things. A lot of people use summer to try to eat healthier or try a new workout routine. If all or any of these things interest you, PuraVegan at 307 Belt Ave. in St. Louis might be your new favorite summer restaurant—and it’s more than your typical restaurant. PuraVegan is an organic cafe with a strictly vegan menu, but it is also a yoga studio which offers different classes every day of the week. If you value a healthy vegan menu which contains fresh fruit and veggies, or a fun way to get fit this summer, they’re worth checking out.
PuraVegan has a lot more to offer than just their food. On their website, PuraVegan is described as “a community resource for healthy living offering juice & smoothie bar, vegan cafe, coaching, yoga, detox programs, workshops and more! You decide how [PuraVegan] can help you”. PuraVegan owner, Monica Stoutenborough is focused on helping her customers achieve their healthy lifestyle goals in any way they can, whether that’s a quick, animal cruelty free bite to eat, a yoga session, or advice on healthy eating. Along with yoga classes (many of which just have dotation options to take them, so they’re basically free!), PuraVegan also offers a cleanse/detox program for customers looking to get healthy through a three-day juice cleanse which, according to Stoutenborough, is designed to be relatively easy even for those new to juice cleanses. PuraVegan also has a partnership with the Physicians Committee for Responsible Medicine, a nonprofit 501c3 organization headquartered in Washington, D.C. which promotes nutritional medicine and healthy diet as primary methods for the prevention of chronic diseases such as diabetes, heart disease, obesity, and cancer.
Monica Stoutenborough talks about the detox programs offered at PuraVegan.
PuraVegan’s rotating menu of cooked and raw plant-based dishes make them a great choice if you’re looking to try raw food, such as juices and smoothies, but that’s not all their menu has to offer. They would also make a great place to have lunch if you want to eat healthy, but you’re just not sure if a fruit smoothie alone will satisfy your hunger. PuraVegan’s menu has some really fun options if you’re looking to eat a tasty vegan meal. Some especially yummy options include their carrot cake smoothie, a healthy smoothie version of a classic dessert made with freshly juiced organic carrots and blended with banana, almonds, coconut, cinnamon, nutmeg, cardamom, and dates. Their creamy “Makincheese” (That’s right! Vegans eat mac-n-cheese too!) would satisfy anyone looking for a hearty meal. It’s brown rice noodles with house-made pepita cheddar and Brazil nut parmesan, along with smoky pea and tempeh bacon. It’s so creamy you won’t miss the milk. Introducing a carnivore to vegan fare? The Jackfruit Reuben is a great place to start. It’s perfectly meaty tasting jackfruit layered with sauerkraut, house made Swiss sauce, and Thousand Island dressing on Ezekiel bread. They also offer several organic cookies on their dessert menu, in case you want a tasty treat after your meal.
Located in the DeBaliviere Place neighborhood, at 307 Belt Ave., Saint Louis, MO 63112, PuraVegan is within close walking distance from Forest Park, but there is also a free parking lot right across the street if you’re driving. They are open Monday from 7:00 a.m. to 3:00 p.m., Tuesdays – Fridays from 7:00 a.m. to 7:00 p.m. and Saturday from 9:00 a.m. to 4:00 p.m. To learn more about the nutritional services and classes offered at PuraVegan, including their yoga schedule, check out their website: http://www.puravegan.com/.
You don’t have to be vegetarian or vegan to visit PuraVegan. Maybe you’re just someone looking for a healthy alternative to fast food, or you want to try something new. If so, this cafe might be just your place.
PuraVegan Cafe & Yoga
Owner: Monica Stoutenborough
Saint Louis, MO 63112
Phone: (314) 932-5144
Contributing Editor: Katie Smith