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Vegetarian Dietitians Washington DC

This page provides useful content and local businesses that give access to Vegetarian Dietitians in Washington, DC. You will find helpful, informative articles about Vegetarian Dietitians, including "Going Vegetarian" and "Vegan Vichysoise". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Washington, DC that will answer all of your questions about Vegetarian Dietitians.

Au Bon Pain
(202) 638-8060
601 Indiana Ave Nw
Washington, DC
Location
601 Indiana Ave
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Au Bon Pain
(202) 898-0619
1325 Second St. Ne
Washington, DC
Location
DC Marriott (NY & Florida Ave)
Cuisine Type
vegetarian, Cafe/Coffee House, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Au Bon Pain
(202) 833-0120
1850 M St. Nw
Washington, DC
Location
1850 M St.
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Au Bon Pain
(202) 887-9215
2000 Pennsylvania Ave Nw
Washington, DC
Location
G.W.U. (2000 Penn)
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Litestars
(202) 293-0281
2101 L Street Nw
Washington, DC
Cuisine Type
Quick Serve, vegetarian
Price Range
Less than $10
Service Type
takeout

Data Provided By:
Au Bon Pain
(202) 789-1397
800 North Capitol St.
Washington, DC
Location
800 North Capitol St.
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Au Bon Pain
(202) 842-2467
1401 I St. Nw
Washington, DC
Location
1401 I St.
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
The Pita Pit
(202) 994-7482
616 23Rd Street Nwivory Twr Fd Crt - Lwr
Washington, DC
Cuisine Type
Quick Serve, Wraps, Breakfast/Brunch, Soup/Salad, vegetarian
Price Range
Less than $10
Service Type
takeout, delivery, catering

Data Provided By:
Au Bon Pain
(202) 828-5601
2101 Penn Ave. Nw
Washington, DC
Location
2100 Penn Ave. NW
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Au Bon Pain
(703) 418-0715
2102 Crystal Plaza - Jefferson Davis Highway - Suite 2116
Arlington, VA
Location
Crystal City
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

Data Provided By:
Data Provided By:

Going Vegetarian

A Q & A with dietitian Alanna Boynton

About 5 million people in the United States consistently follow a vegetarian diet. According to the American Dietetic Association, it’s a nutrition strategy that’s nutritionally sound and helps prevent and treat certain diseases. But it’s an approach to eating that’s often misunderstood.

“Probably the biggest misconception is that vegans are interested in depriving themselves and making other people feel guilty,” explains Alanna Boynton, MS, RD, a research dietitian based in Seattle who shares her journey as a vegan of nine years on her blog at http://vegandietitian.blogspot.com . But she and her husband believe their plant-based diet is healthful and fulfilling.

Here she shares her thoughts on the virtues of her way of eating:

Q: What are some key reasons for adopting a vegetarian diet?

A:  It’s good for your health: Studies have shown that vegetarian diets can lower the risk of some chronic diseases, including heart disease, type 2 diabetes, and certain cancers. Vegetarians are also much less likely to be obese.

It’s also good for the planet. A recent Food and Agriculture Organization report points to livestock as making a greater contribution to greenhouse gas emissions than transportation. Eating animals is incredibly inefficient from an energy standpoint; it takes a huge amount of resources (water, fuel, land, fertilizer, pesticides, antibiotics, etc.) to produce meat.  In fact, it takes 18,000 gallons of water to produce just 1 pound of beef, and overall it takes about 10 to 20 times more energy to produce the same amount of animal protein as it does to produce vegetable protein. 

Eating lower on the food chain is a very effective way to reduce your carbon footprint, and some individuals choose to be vegetarian for ethical reasons. They may be opposed to the killing and eating of animals for personal or religious reasons, and many object to the poor living conditions of animals raised in factory farms.

Q: How can someone ease into this way of eating?

A: Try a few different approaches and see what works. You could have more meatless meals throughout the course of the week or try to eat meat just once a day. You could gradually decrease portions of meat on your plate by moving past the idea of the traditional American dinner that centers on a huge chunk of meat and start to use meat more as a condiment or garnish.

Base your meals around vegetables, legumes, and whole grains instead. Rather than solely relying on faux meats to take the place of meat, take the opportunity to expand your horizons, try new recipes, and sample international cuisine. Vegetarian food blogs and online communities can be great places to get support and inspiration.

Q: Can someone get enough protein with a vegetarian diet?

A: A vegetarian diet that contains a variety of plant foods and meets an individual's ...

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Vegan Vichysoise

Vegans and nonvegans alike will appreciate Pat Crocker’s latest cookbook, The Vegan Cook’s Bible. But vegan cooks especially will benefit from her considerable food expertise and winning ways for creating recipes with no animal products but plenty of taste and texture. Here, Crocker shares five tips for better vegan cooking, along with a sample from her recipe collection.

Pat Crocker’s Top Five Tips

  1. Pay attention to seasonings. Fresh herbs, spices, and different sea salts and peppercorns are essential tools that take dishes from ordinary to extraordinary.
  2. Learn how to make glazes and sauces—even your own vegetable stock—because they transform both fruit and vegetable dishes. The first section of my book is loaded with basic sauces, molasses, glazes, seasonings, and spreads that make a big difference to vegan recipes.
  3. Eggs serve to thicken sauces and baked goods and cannot simply be omitted in recipes. There are several plant thickeners (for example, chia seeds and flaxseeds) that add omega-3 fatty acids in addition to acting as emulsifiers or thickeners.
  4. Many Eastern cultures have centuries of vegetarian practices from which we can gain insight. My curry section gives how-to instructions for combining and toasting whole spices for garam masala and other curry blends for vegan recipes.
  5. To punch up vegan recipes, use a variety of cooking techniques. For example, roasting vegetables and fruit caramelizes the natural sugars on the outside, concentrating and deepening the flavors.

Avocados are actually a semitropical fruit native to Mexico and Central America. Now grown in California for export, the Hass variety accounts for up to 85% of the more than 80 varieties known. Rich in dietary fiber, vitamins K, A, B6, C, and folate, avocados also provide unsaturated fats containing oleic acid. It is the fats in avocados that lend their creamy texture to this soup and to other dishes such as sauces and dips.
 
Serves 4
 
2 large ripe avocados
Juice of 1 lemon
4 cups Mushroom Broth (recipe follows)
Vegetable stock or water
1 potato, peeled and cut into 1/2-inch cubes
Sea salt and freshly ground pepper
1/4 teaspoon hot pepper flakes
1/2 cup rice milk or soy milk
4 tablespoons chopped fresh chives or Basil Pesto, optional
 
Peel, pit and slice avocados in half and place in a bowl with lemon juice.

In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool.

In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.
 
Tip: Avocado Vichyssoise may be made up to 2 days in advance and stored tightly covered in the refrigerator.

TD...

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