California based MIXT is almost ready to open its newest restaurant on March 7th at the new wing of Scottsdale Quarter. It will be the fast casual farm to table concept’s first restaurant in Arizona and the 16th since the company was founded in 2005 by Leslie and David Silverglide. The other 15 locations are in California and Texas.
“We’re beyond excited to bring MIXT’s delicious, sustainable, healthy food to Scottsdale,” says MIXT CEO Leslie Silverglide. “We’re looking forward to serving the growing number of Arizonans looking for fresh, delicious, and fulfilling meals that fit a health-conscious lifestyle.”
The high quality sourcing of ingredients translates into healthy grain bowls, salads, sandwiches and protein plates. MIXT tries to source as much as possible locally for its scratch made dishes. The menu changes when the seasons change with the availability of produce. Salads are customized to your liking with over 75 ingredients to choose from. MIXT Market Plates include herb roasted grilled chicken and Steelhead trout that are paired with house-made sauces.
Kombucha on tap, house made iced teas & lemonade, local beers and boutique wines are offered with lunch and dinner.
No miss-spelling, MIXT offers a Salad Valet for those on the go who place orders on their app or on-line. You won’t need to leave your car as the Salet will bring your order right to you when you pull up to the “take-out zone”. Looking to stay, MIXT has an inviting modern look to dine inside or out to enjoy your chef created meals.
With its sustainable business practices MIXT is the first multi-unit concept to become a Certified B Corporation. Not only is the food good for you, it’s good for the community as well.
MIXT will be open daily from 11 a.m. – 9 p.m. Check out their website for more information or to fill out an application as they are hiring 50 staffers.
According to the American Cancer Society over 4,800 people per day will be diagnosed with cancer in 2019. Research shows one of the ways to minimize the chances of getting the disease is to eat healthier. Fresh Millions promotes healthy eating with its protein rich meals and on Saturday December 7th will donate 50% of sales to the Banner MD Anderson Cancer Center for cancer research.
Many of us have been impacted by cancer personally as have members of the Fresh Millions family including Lydia Moore, local Director of Operations, Salesh Deo, Operator & Manager and mother of the founder Mrs. Sanghera.
“As a cancer survivor, I always remind myself not to let the disease define me,” said Moore, “Over the years, cancer remained in the back of my mind, but I didn’t let it become my mindset. Doing a fundraiser like this allows us to help others who are in the middle of this fight. We chose Banner MD Anderson Cancer Center because of their significant presence and esteemed reputation in the East Valley. Fresh Millions is now a proud Community Champion for Banner Health.”
Opened from 11 a.m. – 8 p.m. the fundraiser will include free food samples, prize giveaways and cancer awareness education.
“Fresh Millions Restaurant brand is proud to support the communities where we operate and giving back is an important part of our core philosophy,” added Moore.“Our fundraisers generously give back 50 percent to beneficiaries. For the past five years that we’ve been in the East Valley, we have supported many schools and non-profit groups. Cancer hits close to home for us and we are proud to say that our brand is led daily by survivors who wish to give back, too.”
For the last 25 years Pita Jungle has been serving up healthy Mediterranean diet inspired dishes. Many customers have their favorite’s over the years but they tend to come and go with seasons. As part of their Seasonal Kitchen Crafts Menu they’ve brought back many fan favorites from the past.
All 23 locations throughout Arizona are serving dishes with a balance of Mediterranean diet and global cuisine. The menu is popular with all dietary needs including keto, paleo, vegan and gluten-free. The seasonal menu will be available thru the rest of the year. Dishes include……
Cauliflower Hummus (V) – cauliflower, tahini, garlic, evoo, lemon juice, cucumbers, pita (gluten free with blue corn chips).
All Veggie Pita Pocket – avocado, baby greens, seasonal mixed greens, tomatoes, cucumbers, bell peppers, red onion, sprouts, tabbouleh, lemon vinaigrette, in a pita pocket, severed with tahini (vegan with no tabbouleh, gluten-free with gluten-free pita upcharge).
Bone Broth Ramen with Shirataki Noodles (GF) – beef bone broth, with miso, kimchi, red onion, gluten-free soy sauce, garlic and ginger, shirataki noodles, spinach, green onions.
Ginger Stir Fry with Shirataki Noodles (GF) – stir-fried fresh vegetables and kimchi, shirataki noodles, spicy ginger sauce, beef bone broth, fresh cilantro, fresh mint, pea sprouts (vegan with no kimchi and no beef broth).
Wood-Fired Medchilada (GF) – savory garlic-cilantro chicken in a beef bone broth enchilada sauce, cheddar and feta, turmeric cauliflower rice, cabbage-kale super greens, fresh jalapenos, radish, pico de gallo, pine nuts, gluten-free pita.
Chicken Avocado Pita Tostada with Cauliflower Hummus – grilled and chopped marinated all-natural chicken breast, avocado, cilantro-avocado crema, tomatoes, cucumbers, pickled red onions, bell peppers, cauliflower hummus, feta, pine nuts, baby arugula, pea sprouts, chipotle vinaigrette, pita tostada or low-carb pita or gluten-free pita (vegetarian option without chicken.
Mediterranean Tuna Pita Pocket – albacore tuna, avocado, seasonal mixed greens, tomatoes, cucumbers, bell pepper, red onion, tabbouleh, lemon vinaigrette, pea sprouts, in a pita pocket.
Baklawa Bread Pudding sweetened with stevia and agave syrup.
To find a Pita Jungle near you head to their website.
You’ve probably had Laura’s Gourmet Granola if you’ve been to OverEasy, Scramble or Fox Restaurant Concepts locations. They’re just a few local restaurants who serve the popular healthy mix of nuts, oats, fruits and other ingredients. As the company celebrates its 15th anniversary it expands to accommodate the growing demand. The new west Phoenix location is triple the size of its original production facility.
“Our sole focus always has been to make unparalleled, classic granola using only all natural ingredients and prove that healthy and delicious can coexist in every artisan crafted, gluten-free bite,” says Laura Briscoe, founder and executive chef of Laura’s Gourmet Granola.
The growth is not only due to local restaurants using her granola but consumers supporting it in Arizona markets including AJ’s, Tempe Public Market, Whole Foods and others. Until recently Laura’s Gourmet Granola was only found in Arizona specialty retailers, now it’s available in Texas, Chicago and Wisconsin. In 2012 Laura’s started working with hotels, restaurants and healthcare organizations around the country.
Started in 2004 with the classic Vanilla Almond Crunch, there now six flavors including AppleLicious Crunch and the newest, Sinful Cinnamon Crunch. The seasonal Pumpkin Pecan is available through the end of the year. “We are committed to creating granola flavors that will delight the palate without compromising one’s health or sending one to the dictionary to understand our ingredients. We have done this for 15 years with seven flavors and look forward to more.” says Briscoe.
The granola is low in sugar, has healthy fats and proteins with nut free, vegan, dairy free and gluten free options.
To find Laura’s Gourmet Granola near you visit her website.
I personally don’t see the fuss over Sriracha but I know there is a cult like following for the hot sauce. Pita Jungle is giving away a free bottle of their own labeled Sriracha on Saturday June 29th. The day commemorates when Pita Jungle opened its first location in Tempe and the hottest day on record in Arizona. The year was 1994 and the heat made it up to 128 degrees that day.
Visit any Pita Jungle location except Sky Harbor, Scottsdale Fashion Square and Grand Canyon University from open to close and spend $40 to get your free bottle. You must mentioned that promotion and dine-in to receive your bottle. There is a 1 bottle limit per tab.
Pita Jungle started producing their own line of Sriracha in 2018 and offer three flavors Red, Green and Ghost. You can purchase bottles at all 21 locations for $5.99 each.
Owners Lisa and Sami Khnanisho have had their award-winning Tryst Cafe in the Desert Ridge neighborhood of north Phoenix for 9 years before expanding. With numerous offers to come to all parts of the valley they decided on a south Chandler location. Serving breakfast, lunch and dinner Tryst serves naturally delicious assortment of sandwiches, salads, breakfast classics and more.
“We are excited to bring our affair with naturally delicious food to Chandler,” Co-Owner Lisa Khnanisho says. “The new location brings everything Tryst Cafe is about to the next-level.”
The healthy menu offers something for every diet and has been hailed by the vegan, gluten-free and vegetarian communities. Banana Quinoa Pancakes, Hawaiian 2-Egg organic Breakfast, Avocado Toast, Pork Adobo Tacos and a Bison Burger are a few of the dishes available.
The full service restaurant offers a walk-in coffee & juice bar, organic beverages including botanicals, Kombucha and a full bar.
The 3,500 square foot restaurant has indoor and outdoor seating, a private dining room and meeting space for 14 people.
“Our menu is natural, healthy, and clean with something for everyone from the vegan diner to the meat-and-potatoes lover,” Khnanisho explains. “We believe everyone can have an affair with naturally delicious food.”
As part of the grand opening celebration Tryst Cafe will host an Organic Wine Taste & Vote event. On March 13th in Chandler (20th at Desert Ridge) guests can taste 5 organic wines and vote for one to be added to the wine list. The 21+ event is $10 per person with guests tasting appetizers. Guests staying for dinner will receive a free dessert.
Tryst Cafe is at 4205 S. Gilbert Rd Chandler 85249 and 21050 N. Tatum Blvd. Phoenix 85050. For more information visit their website.
Locals and visitors in the Ocotillo neighborhood of Chandler have a new restaurant focusing on healthy food to visit. Cherish Farm Fresh Eatery opened this week offering gluten-free, vegan and Keto and all around healthy food.
Chef Steven Fowler created the menu bringing years of experience working around the valley. His culinary track record includes T. Cook’s at The Royal Palms, EVO, The Boulders Resort and Tonto Bar and Grill.
The healthy menu at Cherish Farm Fresh Eatery is composed of salads, sandwiches, superfruit bowls, specialty dishes and cauliflower crust pizzas. The restaurant will serve the menu for breakfast, lunch and dinner.
The fast casual restaurant also offers a kiosk diners guests to order on their own.
The restaurant will be open 7 days a week from 7 a.m. – 9 p.m. Mon. – Thurs., 7 a.m. – 10 p.m. Fri., 8 a.m. – 10 a.m. Sat. and Sun. from 8 a.m. – 9 p.m.
Cherish Farm Fresh Eatery is at 2551 W. Queen Creek Rd. Chandler 85248. (480)350-7245. For more information visit website.
Farmer’s markets have become very popular around Phoenix the last few years. It’s hard to not to find a farmer’s market in each of the valley’s communities. One of the longest running farmer’s markets is the Open Air Market at The Phoenix Public Market in downtown Phoenix. The Open Air Market happens every Saturday morning and on Saturday February 16th it will celebrate its 14th anniversary.
Drop by between 8 a.m. and 1 p.m. to find local vendors offering seasonal fresh produce, foods and healthy products. Many of the vendors have been there from the beginning.
For the celebration there will be live music, a special anniversary raffle, giveaways and more. Kids can have their face painted, participate in a scavenger hunt and make kids crafts.
9 a.m. Native Seed/ SEARCH Workshop: Spring Gardening in the Desert. 10 a.m Yoga with Sutra Studios. 11 a.m. A cooking demonstration
The Open Air Market is a non-profit organization that creates a sense of community by supporting small farmers and business’s. They help strengthen the sustainable food systems and make healthy products available in the local community.
They’ve awarded vendor scholarships four times a year and work as a small business incubator. They’ve helped to support over a dozen local farms over the years.
The Market is at 721 N. Central Ave. (McKinley & Central) Phoenix 85004. For more information visit their website.
Locally owned Farm & Craft introduced eight new dishes for those looking for a healthy holiday season. The new dishes can be found throughout the menu from starters to entrees.
Because what you put in your body is important the whole menu now includes 100% grass-fed beef. The health focused restaurant also added 25% more organic products and 4 more vegetarian dishes that can be made vegan.
The new menu now lists all Farm & Craft’s local and responsibly sourced vendors. The new dishes are available at the Scottsdale restaurant and will soon be introduced at the Phoenix restaurant.
New menu of healthy dishes
The 8 new dishes are listed here.
Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, with a sesame lime vinaigrette
Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette and finished with toasted pumpkin seeds
Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata finished with tomato basil vinaigrette. Great for sharing!
Vegan Banh Mi: house made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno and a chili Dijon dressing on toasted ciabatta. Also available with BBQ chicken.
Probiotic Bowl: warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts and cucumber herb yogurt sauce
Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, mixed with fresh veggies and a tamari glaze
Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables & lemon herb chicken jus
Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo & tomatillo salsa served with three warm corn tortillas. Can add shaved chicken or shaved steak.
In addition to the new dishes there have been changes to existing dishes.
The nachos made with quinoa flax chips are now vegetarian and can be prepared vegan.
There is no more turkey being served to help reduce sodium heavy dishes.
The popular Farro Mac & Cheese is back!
Gluten free pasta made from corn and rice is now available.
Soon a new kids breakfast menu will be introduced along with a new seasonal menu with seasonal ingredients.
People want options for their diet and next weeks launch of their Seasonal Crafts Menu, Pita Jungle gives customers options. With 7 new dishes, 7 protein options and 3 sides guests will have plenty of options to mix and match with.
4 new drinks will also be available on their cocktail menu along with a new Vegan and Gluten-Free menu.
Seasonal Crafts Menu
Whether your diet allows you to eat all on the menu or you prefer Vegan or Gluten Free dishes all diets are accommodated.
Avocado Hummus Tostada: baked corn tortilla, avocado hummus, Tuscan kale and cabbage slaw, avocado, pickled onions, garlic, pico de gallo, jungle damage green sriracha and cumin-yogurt sauce
Barley & Beluga Lentil Fetoosh Bowl: toasted barley, beluga lentils, Tuscan kale, roma tomatoes, Persian cucumbers, red bell pepper, radish, red and green onions, garlic, fresh jalapeno, fresh mint, roasted pumpkin seeds, dried cranberries, pomegranate vinaigrette and pita chips
Veggie-Quinoa Stir Fry with Kimchi: red quinoa, broccoli, carrots , mushrooms, baby spinach, red onions, minced garlic and ginger, cage free egg, jungle damage green sriracha and kimchi
Crouching Kale & Hidden Berry Bowl: Tuscan kale, blueberry, pomegranate seeds, carrots, fresh jalapeno, white and red cabbage, red bell peppers, garlic, ginger, fresh mint, toasted almonds and Thai-tahini dressing
Avocado & Garbanzo Southwest Bowl: avocado, chickpeas, red quinoa, roma tomatoes, Persian cucumbers, celery, roasted jalapenos, organic blue corn chips, pickled onions, fresh mint and parsley, minced garlic, pumpkin seeds, cumin and herb-honey-apple-cider vinaigrette