Reviews – Page 7

Life Alive: Organic, Friendly, and Fresh

Published on October 19, 2014 by The Crimson CraveLeave a comment

By Katja Lierhaus ’16

It’s 7:30pm on a Thursday,and there is already a line out the door. Located on a street corner in Central Square, Life Alive might not seem like it would be a popular offering, since it serves what some people consider “hippie food,” but meat-lovers and vegetarians alike flock to feast at this laid-back and humble food joint.

The moment you enter the comfortable yet quirky space, you can’t help but feel relaxed. As their menu reads, you truly cross into a “world of delicious, organic, and therapeutic food, created with love to feed your vitality.”The food here is meant to heal, nurture, and strengthen the body. Everything is fresh and wholesome, but also incredibly delicious. With options for omnivore, vegetarian, vegan, macrobiotic, raw, gluten-free and other diets, fantastic taste is never compromised.

Life Alive offer a wide assortment of teas, fresh pressed juices, smoothies (made coconut ice cream instead of milk), salads, wraps, udon noodle bowls, and side snacks.

However, their main dishes and most popular items are the rice/quinoa bowls with steamed veggies, topped with a certain je-ne-se-quoi, kick-ass, unbelievable, out of this world, #yourtastebudswillthankyou sauce. Trust me, I’ve tried to create their bowls at home: I can’t come close to the awesome goodness they somehow incorporate in their sauce.

You won’t find any meat options here, but I am certain anyone can find a dish they are crazy about. I brought my big, Rugby-playing, protein-loving friend here before, and he loved the “Hot and Healthy Bachelor,” which consists of melted cheddar, hardboiled egg, broccoli flowers, dark greens, Braggs and nutritional yeast, all nestled in a soft whole-wheat tortilla. He also downed the “Elvis Alive” smoothie: peanut butter, cocoa, banana, coconut ice cream, and rice milk. I swear, anyone will love this place.

I have tried almost every main dish at this point and I have never been disappointed. All of the veggie bowls offer something different. This time I chose to sit in the basement where they have live music is played every Thursday night. Here people are chatting about the week on couches topped with pillows, against a backdrop of empowering aphorisms and colorful, geometric art.

My thoughts about midterms and p-sets melt away. A waitress brings my “Carrot Cake Alive” smoothie and “Rebel Bowl” and I am in a total bliss. The Rebel Bowl is both juicy and crunchy, oozing with sesame ginger nama sauce with flax oil, enlivening carrots, beets, broccoli, dark greens, legumes and hijiki, which is all over quinoa and short grain brown rice. I slowly devour this beautiful display of food as I sip the not-too-sweet smoothie.

I could eat there every day, which is why I am often thankful it is located in Central Square. (It is about a fifteen-minute walk from the yard going east on Mass Ave past Berry Line, and Crate and Barrel.) Any closer, and I would seriously eat there every meal, which would mean I would be broke in no time.

Life Alive. Go, and you’ll never look back.

Roxy’s Gourmet Grilled Cheese

Published on October 19, 2014October 21, 2014 by The Crimson CraveLeave a comment

By Dana Ferrante ’17

Unknown to most students, Friday and Sunday are arguably the best days to get food in the Science Center Plaza. Absurdity? Not in the slightest. Go to Roxy’s Gourmet Grilled Cheese food truck and you’ll find out why.

Featured on Food Network’s The Great Food Truck Race a few years back, this food truck brings originality and herbs to some classic greasy food staples. Even better, it’s not nearly as overpriced as many food trucks seem to be nowadays, making it a great option for your stomach and wallet.

Source: http://www.roxysgrilledcheese.com/menu/

The basic menu includes, of course, an assortment of grilled cheese varieties. You can start off basic with the classic grilled cheese with 5 different types of cheese to pick from (fontina, cheddar, muenster, swiss and pimento), or go wild with the Green Muenster ( muenster cheese, guacamole, and bacon) or the Allston (goat cheese, fig jam, caramelized onions, and arugula ). To make things even more indulgent, you can add bacon to any sandwich for just a dollar. Unlike the typical half-butter, half-bread ratio of most grilled cheese sandwiches, Roxy’s instead puts mayonnaise on the bread to get a crispy, grilled texture.

201109-grilled-cheese-roxys-ss — Source: http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us/3 Photo by Zac Wolf

But Roxy’s Gourmet Grilled Cheese is much, much more than grilled cheese. It’s four types of decked-out burgers grilled to order, three different types of dipping sauce, and best of all, truffle fries. I repeat: truffle fries.

IMG_5387 copy — I apologize for this really poor picture of the fries (not that any picture could ever fully capture their flavor).

In line for the world’s most addicting food, these fries are consistently crispy, perfectly seasoned with rosemary and salt, and bathed in the distinct (some even say pungent) flavor of truffle oil. Truffles, a type of mushroom, are a very expensive staple ingredient of haute cuisine, and are typically found on menus with the words “quail” and “foie gras”. Essentially, Roxy’s truffle fries are pretty much the fanciest greasy food you will ever hold in your hand. And forget about ketchup, there’s enough flavor to get you through a week’s worth of dining hall food.

Hey #harvard – we'll be on campus late night tonight! Catch us at 59 Shepherd St (Radcliffe quad) from 10pm-2am! Make sure to tell friends!

— Roxy'sGrilledCheese (@RoxysGrilledChz) October 18, 2014

Thanks to DAPA, the Roxy’s food truck was parked outside of Pforzheimer and Currier House this past Saturday from 10pm-2am, serving up fries, shandy, and all sorts of melted-cheese dreams. I guess the Quad isn’t that bad after all.

Sources:

http://www.roxysgrilledcheese.com/menu/

http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us/3

Gluten-Free Halloween Treats

Published on October 18, 2014October 19, 2014 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

Yes, it’s that time of the year again. Fall leaves, apple cider, donuts…and Halloween! To those who eat gluten-free, Halloween may, at first glance, seem like a trick. With so many delectable candy options, how can one know which are gluten-free? You would be very surprised to find out that something that does not look like it has gluten in it— like Twizzlers, for example—actually contains gluten. To make things easier, I have found two lists with the latest updates on Halloween candy on reputable websites. However, remember to use these lists only as a guide as ingredients and formulas can change at any time, and as always, make sure to read labels.

Complete 2014 list of Gluten-Free Halloween Candy:

http://celiac.org/wp-content/uploads/2013/10/2014-Halloween-Treat-List.compressed.pdf (Celiac.org)

Quick list of Gluten-Free Halloween Candy, including CVS brand items:

http://surefoodsliving.com/2014/10/gluten-free-halloween-candy-quick-list-2014/ (Surefoodsliving.com)

For the “stay at home trick-or-treater,” or for a festive Halloween party, here is a simple recipe for caramel apples that is easy to make, requires very little time, tastes amazing, and is, of course, gluten-free!

Ingredients

3 medium apples, washed, well dried
1 bag (14 oz.) Kraft Caramels* (Kraft Caramels are gluten-free)
2 tablespoons water
Popsicle sticks

Directions

Insert one wooden Popsicle stick into stem end of each apple. Cover a large plate with waxed paper; spray with cooking spray.

Set aside. Place caramels in medium saucepan. Add water; cook on medium-low heat 3 minutes, or until caramels are completely melted; stirring constantly.

Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drop off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 minutes before serving. Store any leftover apples in refrigerator.

You can roll freshly dipped caramel apples in toppings like chopped peanuts if you’d like. Or melt 2 squares Baker’s Semi-Sweet Baking Chocolate and drizzle the chocolate over freshly dipped apples before setting them aside to cool.

Halloween can truly be a frightening holiday, but with gluten-free candy guidelines and great make at home gluten-free Halloween recipes, you will still have a ghoulish time!!

“Chocolate by the Bald Man”

Published on October 13, 2014October 13, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

As I walk into the renowned Max Brenner, revered by chocolate lovers like myself, I can’t help but be pleasantly taken aback by all of the wall paintings and decor, bringing me into some alternative Willie Wonka-esque world. As I glance from wall to wall, I immediately notice the chocolate concoctions filling the shelves, both of the restaurant and the chocolate bar that greets you as you enter.

In 1996, Max Fichtman and Oded Brenner combined their names and opened their first shop together in Israel, selling homemade chocolates. Within four years, the first Max Brenner Chocolate Bar opened in Australia, home to the majority of the company’s 50 locations today. By 2006, Max Brenner opened in the United States as a restaurant, offering sweet and savory menu options. The wildly popular concept continues to expand annually, opening locations in Singapore, the Philippines, Japan, and Russia.

After hearing about the international sensation, I knew Max Brenner was a restaurant I had to visit. I was warned of the irresistible Chocolate Bar that sells every type of chocolate truffle you can think of, chocolate covered nuts, and even holiday-themed bonbon collections. The edible options are endless, and that isn’t even taking into account the Max Brenner mugs, recipe books, and clothing that line the small store.

But I was there for more than the world famous chocolate bar. The Restaurant. Indulging in a meal centered around dessert. Needless to say, I did my research before arriving. I know that in order to fully enjoy the treasured final course, I have to select a light option for lunch.

When we sit down, I immediately open the menu (the “drinks & sweets” menu that is), and spend a good 20 minutes selecting the perfect dessert to share with my lunch partner. Starting with smaller treats, the menu first describes the hot chocolate creations and milkshakes—both good choices, but not enough to satisfy our dessert palates.

Next are descriptions of the waffles, which come in banana split, tutti frutti, and “munchies” (your choice of two ice cream flavors, whipped cream, milk chocolate ganache, and their signature “Choco-Pops”). Then, the crepes: banana hazelnut, strawberry hazelnut, peanut butter and banana, and s’mores. Quite the selection, and quite the challenge. There are plenty of other options too—the menu is over 20 pages long, and includes sundaes, dessert pizzas, ice cream bars for dipping, and a variety of fondue options…

Since we were dining over the weekend, we both selected eggs from the brunch menu to start. I chose one of their “outrageous omelets,” stuffed with mushroom, spinach, onion, peppers, tomato and swiss cheese. But savory isn’t enough at Max Brenner; my omelet comes with fruit and a “diamond-dusted sugar buttermilk biscuit,” as if to ensure I am getting my sweet fix in each course. While the restaurant isn’t necessarily known for its food, I am satisfied in this department, and quickly finish my breakfast selection.

As we let our food digest, we contemplate the dessert menu for a few more minutes, trying to decide between our final two choices: the s’mores crepe and the chocolate chunks pizza. We hold out as long as we can, extending our experience and making sure we have made the best choice on the menu.

Once we can’t wait to taste the first bites of the treat we truly came for, we select the s’mores crepe: a warm, smooth crepe filled to the brim with crunchy graham crackers, milk chocolate chunks, hazelnut spread, peanut butter and marshmallow fluff, and served with milk chocolate ganache and vanilla ice cream.

I can’t confirm all of the items listed are included, because the crepe somehow disappears before I know it. I did my best to savor each bite, trying to refrain from swallowing the crepe whole. As if the buttery outer layer isn’t enough, it’s filled with the perfect amount of each ingredient, allowing me to enjoy the true “s’more” flavor in every bite.

Everything about the experience was perfect, from the ambiance to the glorious scent wafting through the air to every last morsel of the crepe (and its accompaniments). And if you’re not quite ready to foot the bill, your waiter leaves it enclosed in a tin container reminding you of the importance of chocolate, in case you somehow forgot.

As Max Brenner explains, “chocolate is not just about taste. It’s a symbol of different aspects in our lives – of romance, of sensuality, of decadence.”

Sources:

http://maxbrenner.com.au/locations/australia/belconnen/

http://maxbrenner.com/corporate/about-us/

http://www.travelsintaste.com/blog/index.php/2011/08/02/life-is-sweet-at-max-brenner-chocolate-by-the-bald-man/

Sophia’s Greek Yogurt Makes the World Go ‘Round

Published on September 30, 2014 by The Crimson CraveLeave a comment

by Eliza Hale

The other day I came across this ancient haiku that perfectly captures my thoughts:

Oh frabjous mouthful

Heals the soul and fights sorrow

Sophia’s yogurt

Sophia’s Greek Yogurt is, hands down, the best around. You do have to venture slightly outside the square to get it, but it is oh, so worth it.

If you don’t know the difference between ‘normal yogurt’ and Greek yogurt, don’t feel too bad about yourself. You are probably a totally normal person who is not weirdly obsessed with yogurt.

Yogurt is made from milk that has been cultured by bacteria. The milk is strained with a cloth to get rid of some of the liquid. ‘Normal yogurt’ is strained twice, but Greek yogurt is strained three times so it has less liquid and whey than normal yogurt. This makes Greek yogurt thicker, creamier, more flavorful, and higher in protein.

It’s just tasty.

A cool thing about Sophia’s Greek Yogurt is that it’s actually made by Sophia, and she is actually Greek. She makes over 200 pounds of the yogurt each day in Sophia’s Greek Pantry in Belmont, MA. Sophia makes the three-hour drive to fetch the sheeps’ milk and goats’ milk to make the yogurt. She then strains the yogurt for days until it becomes the rich, creamy, thick, tart, pleasurable thing that it is. Sophia’s yogurt is sold by weight. Gold is also sold by weight.

It is delicious all on its own; it’s great with granola and honey; it’s really good with fruit, or fruit and nuts. For breakfast this morning I had Sophia’s Greek Yogurt on top of challah-bread French toast with strawberry jam. I don’t have a picture of this, which is better. It would make you too sad.

You can, and you should, buy Sophia’s Greek Yogurt at Savenor’s Market on Kirkland Street. It’s a 7-minute walk from the Science Center; just head towards William James Hall and keep going.

So you’re craving Greek Yogurt and can’t make the walk to Sophia’s. You have some options:

Fage

This is my second favorite. It’s almost as thick and creamy as Sophia’s. You can buy it at 24-hour market, and sometimes at CVS.

Chobani

This stuff is everywhere: CVS, 24-hour market, and Cardullo’s all carry Chobani. The person who started Chobani wanted to make Greek Yogurt more accessible to people. I prefer other brands, but …

Dining Hall Greek Yogurt

It’s free, and you know, it’s not too bad.

Muller

Don’t do it. It’s not good. It’s not thick or tart. Chew on your desk instead.

If you want to make sure you’re eating real Greek Yogurt, read the ingredients. If it has gelatin or pectin then it’s imposter Greek Yogurt. Pectin and gelatin will make yogurt thicker, but it won’t be as delicious or high in protein as real Greek Yogurt.

Faneuil Hall: A Food Lover’s Paradise

Published on September 30, 2014October 1, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

Because this is my third year living in Cambridge, I like to consider myself a Faneuil Hall expert. Every time I have a visitor at school, Faneuil Hall is one of our first stops on the trip: it is a place I know will always deliver the perfect taste of Boston, in more ways than one.

Faneuil Hall gives tourists the chance to try just about every cuisine (local and beyond) while also serving as the perfect haven for all the foodies out there.

I’ve heard of a few unfortunate Faneuil Hall experiences, typically involving a friend walking into the marketplace hungry, and selecting the first option they encounter. They then saunter through the rest of the food booths, barely able to walk as they regret their cursory decision to buy the first bagel pizza or Chinese dish they smelled. As they pass Boston Chowda, Pizzeria Regina, or the cannoli and cake slices from the North End Bakery, they cannot believe all of the opportunities they missed in their ravenous haste. When it comes to Faneuil Hall, this is biggest mistake you can make.

Foreseeing this problem, I typically advise my guests beforehand to be patient. Walk up and down, survey every Faneuil Hall food booth carefully before selecting anything; share two to four entrees with the rest of your party, so you can enjoy all that the marketplace has to offer. Most importantly, stop when you feel the slightest bit full so you can take advantage of the cakes, pastries, caramel apples, and gelato that you’ll have to choose at the end of the outing.

On my most recent visit, my aunt and I arrived on Friday afternoon around 2:30 p.m. Though I was admittedly starving, there were a few people and plenty of space to walk, so I was able to show her all that Faneuil Hall without feeling overwhelmed by the tourists that saturate the central aisle during lunchtime, and especially on the weekends.

Upon entering the Hall, we were greeted with sweet and savory choices at the booths displaying their fall offerings. First up, we eyed Sprinkles Ice Cream and Fudge Shop, showcasing its traditional fudge flavors alongside seasonal favorites.

As we moved two inches further, we smelled Boston Pretzel Bakery’s oven. As if the plain, salted, cinnamon sugar, a
nd Parmesan options weren’t enough, this pretzel shop was advertising its Boston Pretzel (pictured right): a mix of salt and sesame shaped like a “B”. As we neared the counter, the owner offered us a sample of her signature pretzel, which we immediately agreed was tastier than any pretzel we’d ever tried. The Boston pretzel wasn’t too salted or under flavored; it was the perfect combination of crispy and doughy. The owner also made sure to share that it was even all-natural!

Like I said, Faneuil Hall has something for everyone, even the meat-lovers out there! The next popular booth appeared to be the Prime Shoppe, serving up your traditional barbeque fare such as turkey, ribs, mashed potatoes, and corn.

We quickly spotted the second dessert option of the day, Carol Ann Bake Shop. While the windows weren’t totally stocked following the lunch crowd consumption, there was a little bit of everything left including Boston Crème Pie, German Chocolate Cake, Chocolate Mousse Cake, and Strawberry Shortcake; we were quickly able to tell what the popular choices were!

Before finding our lunch for the day, we were tempted by a few other sweet options: The North End Bakery’s mouth-watering cake slices (which always look and taste the best in my opinion) and Joey’s Gelateria, a reminder that the North End is really just down the street.

I tried the Chocolate Truffle Bomb (pictured below; middle of the top row) on a previous visit, and let me say it’s a necessity on one of your trips to Faneuil Hall (because there should be many!). A word of advice, it is best enjoyed when you have plenty of room after your meal.

The Berry Twist’s caramel apples, which are pictured in the header, provide yet another option for your second (or third or fourth) course. While the fall creations looked the tastiest, the Berry Twist had more than enough choices: chocolate covered strawberries, several ice cream and frozen yogurt flavors, and unique sundaes and smoothies.

As we passed the booth Boston Chowda, I knew my aunt wouldn’t be able to resist! From Maine Lobster Pie to Lobster Mac’ and Cheese to Atlantic Haddock Pie, the booth puts a spin on chicken pot pie that pleases both the New England and comfort food palate.

Sure enough, she went for Lobster Mac’ and Cheese, and thought it was one of the best things she’d ever tried. With huge pieces of lobster throughout, my aunt felt like she was getting a real bang for her buck, enjoying the traditional New England products smothered in cheese and perfectly cooked and crispy.

Pizzeria Regina is always a favorite in my family, and during our visit they cooked up a fall pie (below) along with the simple margherita pizza guaranteed to please little kids or any picky eaters out there.

Our trip couldn’t be complete without taking something for the road. Right outside the food booth halls stands Wicked Good Cupcakes (featured on Shark Tank) which lucky for us, provides just that. These are just any cupcakes — they are cupcakes created for mason jars. My aunt packed the simple Chocolate Cupcake to take home, but flavors below include(left to right) Coconut Calico, Black Cat, Dalmatian, Mocha Maine Coon Cat, and Marble Mutt.

So, if you haven’t ever been to Faneuil, it’s time to go! And if you’ve already been, there’s never been a more delicious time to go again.

Finding The Best Gluten-Free Protein Bar

Published on September 24, 2014 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

8 am class? No time for breakfast? One class after another? Vending machines not an option? Then it’s time to enter into the world of bars!! I’m not talking about heading out to Queenshead Pub for breakfast, but hitting up one of the stores on campus and stocking up on protein bars! After all, breakfast is the most important meal of the day.

This year, I have an early morning class. If you are anything like me, then you know how hard it is to wake up early enough to eat breakfast in the dining hall. At the beginning of the semester, I faced a dilemma: I wanted to sleep in as late as possible, but also not have to skip breakfast and be hungry the rest of the morning. I needed a quick and tasty meal to satisfy my hunger. Since I eat gluten-free, this made that task much more difficult. This is when I started looking at protein bars as a meal replacement.

I have always been a proponent of snacking on protein bars after sports and exercise, but it wasn’t until recently that I could find several bars that I really liked. Finding a protein bar that is gluten-free, low in sugar and carbs, and still tastes delicious can be very difficult.

On a recent trip to the Mass Avenue CVS, I found that the store carried various types of protein bars. On closer examination, there were many differences in the number of calories and the protein/carb/fat breakdown, and in some of the ingredients used. The one thing these bars had in common was that they were all GLUTEN-FREE. They had between 15-20 grams of protein and boasted only 200-250 calories, which could substitute for a meal or a snack.

According to WebMD, in choosing the best meal replacement bars, you have to rank your priorities. If taste is the most important, there is usually an increased amount of sugar in the bar. If watching your carbs is important, some bars compensate by increasing the amount of fat. Bars should also contain at least 5 or more grams of protein. Because breakfast is early in the day, you need a balance of protein, carbs, and fat. The Pure Protein bar has the most grams of protein (20), the Clif and Power Bar have the most carbohydrates (44), and the Kind Bar contains the most grams of fat (13). All seven of these bars provide an excellent ratio of protein to carbohydrate to fat that will satisfy hunger and sustain energy.

Do gluten-free protein bars really taste good? I purchased seven protein bars from CVS: Zone Perfect Chocolate Peanut Butter, Balance Yogurt Honey Peanut, Atkins Chocolate Peanut Butter, Power Bar Performance Energy Peanut Butter, Pure Protein Chocolate Peanut Butter, CLIF Chocolate Chip, and Kind Peanut Butter and Dark Chocolate. A random blind taste test was performed on 10 students at Harvard. None of the students were told that the protein bars were gluten-free in order to avoid hesitancy in tasting them. After each of the 10 students tasted the seven different protein bars, the overwhelming winner was the Kind Peanut Butter and Dark Chocolate bar. This bar is all natural, non-GMO, low sugar, and a good source of fiber. If you have a sweet tooth, but don’t want too caloric of a snack, this is the protein bar for you. The combination of the salty peanut butter with the sweet chocolate is heaven on your taste buds. The response to the Kind Peanut Butter and Dark Chocolate bar was amazing. No student thought that the bar was gluten-free. The cost for the bar at CVS is around $3.00. Not only can these bars be purchased at CVS, but they can also be found at Broadway Market. In addition to the vast enjoyment of the Kind bar, each brand of protein bar appealed to specific students, and there are several different varieties to choose from at stores across campus.

So, if you’re ever in a rush in the morning, reach inside your backpack for a protein-filled, gluten-free bar to satisfy your hunger until your next meal!

A New Food Truck in Town: Pasta Flyer

Published on September 22, 2014 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

Until September 24th, another food truck will join the usual fleet of the Bon Me and Whole Foods trucks. Pasta Flyer offers 100% gluten-free, perfectly al-dente pasta, in the shape of screws, tubes, or elbows, with 3 varieties of sauces (pesto, alfredo, and marinara) and 3 protein options (smokey bacon, truffled poached eggs, and Nonna’s meatballs).

Usually I’m pretty skeptical of anything gluten-free, but this pasta tastes exactly like the real thing. I ordered pasta with marinara sauce and Nonna’s meatballs, and was very impressed. Not only was the quality of my meal outstanding, but their service is by far the quickest of any of the food trucks in the Science Center Plaza.

Unfortunately, pasta flyer is only here for a limited time, but be sure to stop by between 11:30 am and 7pm between now and September 24th! And if you’re interested in how one even makes delicious gluten-free pasta, attend the mastermind behind Pasta Flyer, Chef Mark Ladner’s lecture, “Al-Dente: When Plastic Meets Elastic” on Monday, September 22nd at 7pm in Science Center Hall C.

Broadway Market: A Go-To for Gluten-Free Foods

Published on September 15, 2014September 19, 2014 by The Crimson CraveLeave a comment

By Danielle Leavitt ’17

Move over Whole Foods and Trader Joes! There is a new marketplace in town. Broadway Market, located at 468 Broadway Street in Cambridge, is rapidly gaining the support of new foodies every day. Broadway Market originated in 1995 as a full range market. From organically grown produce to hot, ready-to-eat specials, Broadway Market continues to delight customers by offering high quality, fresh products. George Hickey, the manager of Broadway Market, explains, “Broadway tries to cater to everyone because it is a small neighborhood grocery store.” Although each customer enjoys something special at the market, for me, it’s the vast array of gluten-free items that catches my eye.

So what does gluten-free even mean? Gluten-free food does not contain the protein gluten; this protein is found in grains such as wheat, barley, rye and triticale. Some research suggests that gluten-free foods can potentially help decrease symptoms of a variety of conditions, such as migraines, allergies, immune diseases, and other chronic diseases like Diabetes, Crohn’s Disease, and Rheumatoid Arthritis.

In 2004 at age 13, my brother was diagnosed with Celiac Disease, an autoimmune disorder in which the consumption of gluten leads to damage in the small intestine. Since my home pantry was always full of gluten-free goodies, I started to eat a gluten-free diet with my brother and have personally felt healthier ever since. At first, there wasn’t really a variety of gluten-free food items available, but over the years the gluten-free diet has become somewhat of a fad, and gluten-free food has become extremely popular in restaurants and grocery stores worldwide.

When I first came to Harvard, I was worried that I would not be able to find a market that sells all of my favorite gluten-free foods, but then while exploring campus, I luckily stumbled upon Broadway Market. In the back of the market, there is a whole aisle solely dedicated to gluten-free items, indicated by a black “GLUTEN-FREE” sign on the aisle. According to the manager, George Hickey, Broadway Market completed the addition of gluten-free aisle about 18 months ago. With gluten-free crackers, bars, noodles, cereal, to cakes and cookies, this marketplace has become my new favorite spot. If you think gluten-free items are bland and tasteless, just try a few of the items at Broadway Market, and you will see that gluten-free food can be quite delicious and flavorful. Sometimes gluten-free items tend to be more expensive than their counterparts, but for some, the benefits outweigh the price. My two favorite gluten-free go-to foods sold in Broadway Market are the Glutino chocolate wafers and salted pretzels. The perfect combination of sugary and salty, these two snacks taste amazing!

In addition to selling delicious food, Broadway Market is much closer to most locations on Harvard’s campus than Whole Foods or Trader Joes. The market is conveniently located on Broadway Street near Annenberg, making it an easy stop between classes. And don’t forget about the full service made to order deli, soup bar, homemade sushi, and a hot entrée station, which offers many gluten-free items daily. Furthermore, the customer service is spectacular, and the staff always make great recommendations on new gluten-free items to try. The manager is not only helpful in guiding his customers to the items they desire, but will also order items for any special diet a customer may have. So if you are ever in the mood to experiment and try gluten-free food, or are already on this type of diet, check out Broadway Market. It is not just a corner grocery store, it’s a gluten-free lover’s heaven.

Red Lentil: Eclectic Vegan Cuisine

Published on September 8, 2014 by The Crimson CraveLeave a comment

By Katja Lierhaus ’16

I walk into Red Lentil and the garish green walls immediately overwhelm me. I don’t know where to look. My eyes jump from the white square ceiling tiles to the oddly fancy linens. The haphazardly placed tables add to my initial confusion. As the hostess leads my sister and I to a table next to the window, I wish that we just went to Life Alive in Central Square. At the first glance of the menu, however, I know that this place will be good. The menu offers eclectic cuisine options – edamame to a hummus platter, Belgian sweet potato fries to chips and guacamole, Chimichurri Seitan and Jamaican Jerk Tempeh to Pistachio & Coconut Herb-Encrusted Tofu. I now begin to understand the seemingly random décor of the restaurant.

As my sister and I peruse the menu, we share a nonalcoholic ginger brew. Reed’s Original is light and does not have an overwhelming amount of fizz. As my sister put it, it has the “perfect amount of ginger punch.” If you’re sensitive to ginger’s tanginess and sharpness, this drink is the perfect introduction to the exotic spice.

We finally decide to start with Gobi Manchurian – cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro – and the Hummus Platter – pita slices served with chipotle hummus and accompanied by baba ganoush (flame-broiled eggplant), red pepper dip, and olives. These two dishes pair perfectly with each other. The cauliflower isn’t overly breaded or oily. Although I wouldn’t say it is light, the seasonings awaken my palette leaving me satisfied with just a few pieces. This dish alone could be easily split between 2-4 people as a starter. The hummus platter is also a delight to the senses. The pita bread was soft with an ever-so-light crunch and the three dips—hummus, a spicy red pepper dip, and baba ganoush— pair perfectly together.

The next round is a healthy serving of the Kale Carnivale Salad – kale with sweet roasted corn kernels, apple, jicama, red cabbage and tamari almonds, tossed in creamy tahini maple dressing – and Moussaka Pizza –  grilled eggplant, grilled onion, roasted red pepper, goat cheese, and mozzarella cheese topped with fresh basil. My sister and I are a little disappointed with the kale salad. The maple doesn’t shine through the dressing and the apples, jicama, and corn aren’t discernable enough for our taste. Although it isn’t bad, I wouldn’t order it again.

Kale Carnival salad — Kale Carnivale salad

The pizza is also a little lackluster. We chose the gluten free crust, which was thin, crunchy, and a little sweet – everything I could ask for in a thin crust pizza. However, the melted mozzarella cheese dominates the pizza. It unfortunately masks the earthiness of the eggplant, the sweetness of the onions, and the deep flavor of the red peppers. The goat cheese, however, enhances the pizza by offering surprise bites of creamy tang.

Shamelessly a little stuffed for the night, I begin to plan another trip, particularly for brunch where they offer eggs, omelets, tofu scramble, vegan waffles, French toast, and pancakes, and even vegan gluten-free pancakes. The latter I will try the next visit as anything vegan and/or gluten free intrigues me. What then are they made out of?! Made with sweet potatoes and dates and served with a fresh fruit compote and maple blueberry sauce, these pancakes are a must-try for my next visit.

Found at 600 Mt. Auburn Street in Watertown, Red Lentil is located two miles east of Harvard Square and is a must-try for those who enjoy eclectic cuisine. Simply follow Mt Auburn Street toward Watertown by bike, zipcar, or by foot if you want to go for a little bit of a walk until 600. Alternatively, you could take the 71 busline right from Harvard Square toward Watertown Square via Mt. Auburn St. Get off at Mt Auburn St @ Kimball Rd, and then by foot, head southwest on Mt Auburn St toward Kimball Rd. Red Lentil will be on the right. This trip takes about 15 minutes by car.

Note: The chef of Red Lentil worked closely with HUDS to develop new vegetarian and vegan options this year as well as the kale and beet burger, and sweet potato and black bean burger. Also, if Red Lentil is too far from campus, they offer delivery service through the app Diningin.