As you know, I spent a lovely week with my mother in law on Sanibel Island recently. It was a much needed relaxing break. On Wednesday we went for massages, body treatments, and a little oxygen bar treatment at the Sanibel Day Spa. It was divine.
After such a grueling (ha!) morning of pampering and detoxifying treatments, we wanted something light and healthy to fill our bellies. Since Yelp never lets me down when looking for local restaurants, off to Yelp I went, and came across a little vegan cafe, called the Sanibel Sprout. It had great reviews and the menu sounded fantastic. Five minutes later we were there.
I can never walk into any health food store without instantly thinking of my mother in law, even though this time she happened to be standing right next to me. The combined aromas of vitamins, essential oils, and patchouli fill the air and remind me of her. This was no different. We were instantly greeted by the most adorable little British woman with platinum hair, a hot pink shirt, and a warm smile.
After perusing the shop section of the store, filled with books, supplements, candles, and a plethora of all natural products, we wandered over to the cafe portion, oohing and ahhing over the vegan cheesecakes, mini vegan key lime pies, vitamin elixirs, and other goodies in the prepared food case. We grabbed a few vitamin elixirs (Ok Mom grabbed one, I’m still new with all this stuff) and took a seat to look at the menu.
Mom decided on the vegan lasagna made with brown rice noodles, tomato sauce, and cashew cheese. I, because I’m special, ordered something that wasn’t on the menu but listed on the specials board behind the counter. It was a vegan taco salad. Sounds like an oxymoron right? Wrong! The “taco meat” is actually made with seasoned walnuts and the “cheese” is cashew queso. It was almost too pretty to eat. Almost.
It was delicious, filling, and if I hadn’t known, I would’ve thought I was eating ground beef. Seriously. In fact, I even found out later from the chef that recently a woman who had picked up a taco salad to go, had called later completely irate that there was meat in her vegan salad! There was no greater complement than that! We had to talk to the owner. I walked over to the aforementioned sweetheart who had welcomed us and found out her name was Edith. I gabbed to her a bit about how much I loved my food and asked her who owned this amazing little spot.
“I do. With my daughter, Nikki. She’s the chef” she said as she motioned toward a young woman working furiously behind the counter blending, chopping, and moving back and forth with grace and know how.
I told Edith that I had a blog and would love to do a little write up about the Sanibel Sprout so perhaps I could ask her a few questions and take a photo of her. She kindly obliged but said she first had to check her lipstick. She was so adorable I couldn’t help but snap a photo of her as she did so.
“Is this alright?” she asked.
“Perfect” I said.
Three years ago she was diagnosed with stage one leukemia. Her daughter and natural chef, Nikki, moved from Miami to Sanibel to help her mother change her diet and hopefully prolong her life. Although Edith had been a vegetarian for many years, she was not as enthusiastic about going completely vegan.
“If I have to give up chocolate and milk, I’d rather just die.” she candidly recanted.
But Nikki assured her that she would never be hungry and that every day she would be showered with deliciously filling breakfasts, lunches, and dinners. And that she did. She never went hungry and was fully convinced. It has now become her lifestyle.
Edith’s sister, still living in England, was also diagnosed with leukemia. Sadly, she passed away soon after. The difference in their diets was undeniable and the results spoke for themselves. Three years later, Edith’s leukemia is still at stage one and, to the amazement of her doctors, has not moved or grown whatsoever.
There may not yet be a cure for cancer out there, but a plant based diet, living on what God created, certainly seems to be effective in prevention and even treatment of disease.
I could have sat and chatted with those two all day, but the beach was calling. I look forward to going back on our next visit, Edith will be 90 by then, and probably better than ever.
As soon as I got home, I had to try to recreate Nikki’s delicious taco salad. Stay tuned tomorrow for the recipe!