(Beirutista) For Angela Sawan, a nutrition and dietetics graduate from the American University of Beirut, healthy eating might seem second nature. But the 30-something food science expert, who formerly worked in operations at Classic Burger Joint, will readily admit that what they teach you in the classroom holds little water in real life. The cookie cutter method that often forms academic curricula is not only tedious, it doesn’t apply to every human being. Each body is metabolically unique, and it’s important to tune in to its needs so that you become the healthiest version of yourself.
Armed with that knowledge, she and her long-time friend Cynthia Farhan, a media manager, made vast strides to eat clean, wholesome, and nourishing foods. The two started experimenting with sourcing their own produce directly from Lebanese farmers and were appalled by how readily available and affordable so-called trendy foods are. Kale, baby gem lettuce, cage-free eggs, grains, microgreens, dairy – they’re all grown or produced locally and don’t command a fortune. Why, then, are restaurants and cafes and even epiceries charging exorbitantly for them? Shouldn’t high-quality food be accessible?
The duo put their heads together and decided to launch “Green Junkie,” a delivery kitchen that serves the greater Beirut area Monday through Saturday from 9 AM to 9 PM. The menu, spanning everything from all-day breakfast to salads, sandwiches, mains, bowls, dips, desserts, smoothies, and quenchers, was innovated by Chef Sally Jane, an American culinary guru, food writer, and consultant who resides in Beirut and runs supper clubs, cooking classes, and a catering business. (Read the full review on Danielle's blog)