infographic: don’t let these 10 food & nutrition myths fool you

April 1, 2013

We’ve all heard myths about foods that we should and shouldn’t eat: eggs are okay one day and bad for you the next. Red meat? Forget about it. And don’t even get us started on the term “organic.”

In the celebration of April Fools’ Day, we’re clarifying some of the biggest myths, so you’ll know once and for all which foods are beneficial and which to stay away from.

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may salad

May 5, 2011

As a tribute to the return of arugula, May’s seasonal salad features the spicy green and mesclun with a local mix of crisp, raw asparagus from Godfrey Farms (MD), strawberries from Virginia and North Carolina, sunflower seeds, feta cheese from Mountain View Farms (VA), a sprinkle of fresh mint from Arc Greenhouse (NJ), and our homemade balsamic vinaigrette.  Now that it’s May, it finally feels and tastes like spring!

The May salad was debuted at Sweetlife Festival in our pop-up sweetgreen store.  The store was constructed in 2 days by Staach, the millworker and furniture provider for sweetgreen UPenn and Foggy Bottom (coming soon).  It was built with reclaimed silver pine on the posts with FSC radiata white pine.

things we dig: applegate farms

April 21, 2011

Applegate Farms brings wholesome natural and organic meats and cheeses back to the table.  They are committed to farming with integrity, treating animals with respect, and maintaining a transparent company.  Combined, this results in tasty and sustainable products.

Thanks to Applegate Farms, our marquee sponsor for the Sweetlife Festival.  Stop by the Applegate Activation Zone where food, art and play combine in an experience designed to make people smile. You will sample Applegate’s Great Organic Grass-Fed Beef Hot Dogs, families will let kids participate in an Imagination Playground that encourages movement and free play and local artists will be on hand to help tour visitors express themselves on what “real” food means to them. You’ll also be able to taste all the delicious (and healthy) grub provided by Applegate in concessions.

things we dig: mom’s organic market

April 5, 2011

MOM’s Organic Market is the Washington-Baltimore region’s premiere chain of locally owned and operated organic grocery stores. They’re a Sweetlife Festival sponsor too, and their tent will feature 100% organic snacks and produce like offered in their store.

MOM’s is often recognized as a leader among green businesses with a strong mission to protect and restore the environment.  In fact, over the past year, they have:

• Recycled over 11,000 batteries, 10,000 pounds of plastic bags, 2,000 light bulbs, and 890 cell phones

• Composted 100,000 pounds of what would have otherwise been waste material

• Donated 400,000 pounds of produce clippings for composting or animal feed

To learn more about MOM’s organic market and what they have done for the environment, check out their new blog or their founder’s blog.

roasted spicy broccoli

March 29, 2011

If you were a fan of our crispy spicy kale, chances are the roasted spicy broccoli will win you over as well!  While we also offer it raw, roasted spicy broccoli is a seasonal twist that will entice even the most ardent broccoli-hater.  The stalked are coated in a layer of spicy sriracha and then roasted to perfection so that just the tips are charred. This gives it a textural bite because no one likes mushy broccoli!

Thanks to Keany Produce, we get fresh produce like our broccoli every single day.  This local and family-owned produce supplier is also a Sweetlife Festival sponsor this year.  Because of Keany’s vast distribution network, they will work with our local farmers to bring you an on-site Sweetgreen Farmer’s Market Experience at the Sweetlife Festival.

strawberries are back

March 17, 2011

Another sign that winter is on the way out; fresh strawberries have returned to the line starting tomorrow.  Dot your sweetflow with red strawberries and get outside to enjoy the beautiful weather.

march salad

March 14, 2011

This month’s seasonal salad is essentially tabbouleh with feta and falafel.  We have dubbed it ”spring beginnings” in honor of the revival of spring on the 21st and the fresh herbs that make this salad ultra refreshing.  The March salad begins with a bed of romaine, freshly chopped mint and parsley, spicy quinoa, tomato, cucumber, local feta cheese from Mountain View Farm, and cucumber basil yogurt with a squeeze of lemon.  A topping of our baked falafel mixes well with the Middle Eastern tone and takes this seasonal salad to the next level.  You are what you eat, so check out the health benefits below:

quinoa- a “complete food” for providing so any nutrients including tons of protein, fiber, and magnesium.  It trumps wheat, barley and corn on calcium, potassium and fiber.  And it’s gluten-free!

parsley- often overlooked as just a garnish, but parsley is actually the world’s most popular herb.  It’s packed with vitamin K (154% of your daily value), vitamin C, and vitamin A. 

t minus one week until spring

We’ve got one foot still in winter and the other is sprinting towards spring.  Whichever mood you’re in, we have something to satisfy.   

This week's soup available through Wednesday (also serving Vegan Black Bean)

Sweetflow with blackberry preserves and berries

winter farmers markets

March 8, 2011

The weather is teasing us and luring us to our favorite spring pastime, farmers markets.  Contrary to popular belief, the farmers market is not just a seasonal phenomenon. If you are in search of winter’s seasonal bounty with the early arrivals of spring, blog Going Green DC scouted out local farmers markets in the DC metro area that are open now.  Use your local sweetgreen location as a checkpoint to find the nearest farmers market:

Dupont Circle: Dupont Circle FreshFarm Market on Sundays

Bethesda: Bethesda Central Farm Market on Sundays

Ballston: Clarendon’s Metro Farmers Market on Wednesdays

Capitol Hill: Eastern Market on Saturdays and Sundays

krispy kale recipe of the week

March 7, 2011

What about krispy kale for breakfast?  We spent some time in the test kitchen and produced this baby.  It’s a baked frittata with our to-go pack of krispy kale, zucchini, and goat cheese.  Start your morning off right with hearty vitamin-packed greens or wow your guests for brunch. 

serves 6

6 large eggs

1/2 c. milk

1/2 c. cream

6 oz. goat cheese

1 to-go pack sweetgreen krispy kale

salt, pepper

1 zucchini, sliced thinly

1. Preheat oven to 350

2. Grease an 8×8 baking dish and layer the bottom with sliced zucchini

3. Whisk together eggs, milk, cream, salt and pepper cream in a bowl

4. Stir in goat cheese and krispy kale

5. Pour liquid mixture over the zucchini in the pan

6. Bake for 35 minutes or until golden brown around the edges 

nutritional info: 190 calories per serving, 13g fat, 11g protein, 120% vitamin A, 30% vitamin C, 15% calcium, 8% iron