Michele StuevenThe guilt of months of holiday overindulgence always brings us to reconciliation in January and resolutions to get healthy and trim down in time for summer, and every year there are more dedicated converts that have resulted in phenomena like Dry January and Veganuary. Here are some ideas on how to join the bandwagon.
Located in a historic building in Chinatown’s Central Plaza, STAY, a new, first-of-its-kind zero-proof cocktail lounge has opened by co-founders Summer Phoenix and Stacey Mann. Staffed by zero-proof mixologists and overseen by beverage director Derek Brown, author of the bestselling book “Mindful Drinking,” STAY features cold-pressed juices, fresh herbs, and premium zero-proof spirits. There also will be a curated menu of plant-based offerings from vegan chef Erica Daking of Kitchen Mouse LA.
Chef Jordan Kahn of the two-Michelin-starred Vespertine has added the Comosus with kiwi, verbena, pineapple, and yuzu, to the menu at little sister restaurant Meteora as well as the Erosus, a blend of fresh sugarcane juice, jicama, ginger, lemongrass and lime.
The Pink Punjabi from Roots Indian Bistro is a floral and fizzy blend of milk, rosewater and Sprite. Traditionally known as Chabeel, it’s been shared by the Sikh community for centuries, paying homage to the 5th Sikh guru, Guru Arjun Dev Ji, who is commemorated through the offering of Chabeel to the needy during hot summer afternoons.
Ube Coconut Kava Nectar (Courtesy Kavahana)
Ube Coconut Kava Nectar from Kavahana, the beverage pop-up that serves kava nectar, puts a new take on the 3,000-year-old kava root drink from the Pacific Islands, which has been an essential part of the islander culture for thousands of years, credited for its ability to promote relaxation and alleviate stress. Kavahana will make its debut at Smorgasburg on Sunday, Jan. 14, followed by a grand opening of its first brick-and-mortar kava nectar bar on Saturday, Feb. 10.
L.A.’s urban winery in Lincoln Heights, San Antonio Winery, is running a Drynuary Wine Flight that consists of a tasting of their Stella Rosa Naturals non-alcoholic wines for January inside the winery at Maddalena Restaurant and the indoor bistro counter near the gift shop.
There’s a bucket load of great books on the market featuring mocktail recipes. Mocktails, Cordials, Syrups, Infusions and More puts a sweet take on iced Louisiana apricot tea and offers recipes for inventive simple syrups and drinks with flavor combinations like strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower
January 2024 is the 10th anniversary of Veganuary and The Official Veganuary Cookbook is out with 100 plant recipes for new and seasoned vegans alike, as well as flexitarians and ‘lessmeatarians.’ It’s designed for plant-based cooks who don’t want 1970s-style macrobiotic ingredients, hard-to-find products, or want to spend hours in the kitchen.
Veganuary was established in 2014 and since then, the nonprofit organization has helped guide and support more than 2 million people through the annual Try Vegan for January pledge, with over half a million people officially taking part in 2022.
Rose Martini (Courtesy Martini & Rossi)
Martini & Rossi has created Floreale and Vibrante specifically for non-alcoholic mindful sipping at happy hour. Their Rose Martini is an easy three-ingredient cocktail:
Rose Martini
3 oz. Martini & Rossi Vibrante
½ oz. Fresh Lemon Juice
¼ oz. Monin Rose
Method: Mix ingredients into a cocktail shaker and pour into a coupe glass, garnish with Maraschino cherries
Plant-based PLANTA, with locations in Marina del Rey and Brentwood, has partnered with Boisson for January specials and a non-alcoholic drink menu that includes:
- Mango Crunch Roll: mango, avocado, coconut, peanuts, masago
- Baked Cauliflower: tahini, pomegranate, dates, sumac, zaatar, mint
- Thai Noodle Salad: bok choy, kale, sweet chili, mango, avocado, crispy mushrooms, cashews
- Coconut Cake: mango, tapioca pearls, vanilla ice cream, toasted coconut
- French 75: pentire adrift, lemon, sage, leitz sparkling rosé, purslane
- Old Fashioned: three spirits adaptogenic “nightcap,” the pathfinder hemp amaro, non-alc bitters
Vegans rejoice, Kusaki is back after a four-month hiatus, just in time for Veganuary. The first plant-based omakase bar and sushi restaurant in Los Angeles has been reimagined with a Kaiseki-influenced menu and additional days of operation.
Executive Chef Dillon Bolin and Head Chef Pearl Steffie have added new menu offerings like maitake wontons, watermelon granita nigiri and seared bell pepper nigiri, and spicy tuna rolls, along with original favorites of Kusaki fans like trumpet mushroom nigiri, rainbow roll, and non-sushi items like the shishito burger and portobello fries, all non-GMO.
Coconut Cake (Courtesy Planta)
The new dessert menu features house-made ice cream and sweet treats like miso brownie brittle and The Pearlita, strawberry sorbet with coconut cream, blueberry compote and pistachios.
Also new to Kusaki’s sleek minimalist interior is an expanded bar with sake, wine, beer and cocktails including “Chu-hi,” made with Amakusa sake, ginger ale, lime juice and aromatic bitters, and “Spicy Caipirinha,” made with Amakusa Sake, jalapenos, simple syrup and lemon juice.
Oxnard-based Zachari Dunes on Mandalay Beach is offering a new Resolution: Rejuvenation Dinner activation on Saturday, Jan. 20 at the resort’s signature restaurant Ox & Ocean. The ticketed event will offer five custom nonalcoholic beverages to pair with a four-course menu creation that features ingredients sourced from local Oxnard growers. Highlights include shrimp agua chile, crispy duck breast, dark chocolate semifreddo and more paired with a Pomegranate Spritzer and the “Liar” Martini among other mocktails. Tickets are $100 per person and are available on OpenTable.
For the ultimate desert wellness in 2024, take in the Good Vibes floating sound bath at the Azure Palm Hot Springs spa and resort. Perched on Miracle Hill overlooking Mt San Jacinto and the Coachella Valley, the evening includes floating on the water under a full moon and star-studded desert skies. Upon arrival, you’re greeted with soothing music, whisper-tone voices, aromatherapy and a chilled lavender-infused towel before you embark on your self-compassion journey.
Stay (Stan Lee)
The event features The Quantum Sound Experience with multiple sound practitioners and amplified vibration accompanied by more than 200 candlelights and aromatherapy for an immersive experience. It’s a fully clothed affair, no swimwear required, as you embark on the floating vessel with a plush blanket, eye mask, and pillow. Tickets are available by calling 760-251-2000.
The resort also offers other wellness retreats, like a five-night, six-day yoga and juice fasting program by the popular Yesenia’s Vida Cleanse and various spa packages. The resort’s mineral water wells are the hottest in the region and the sprawling 100’ x 40’ pool is the largest mineral water pool in Southern California. The cafe offers a healthy and delicious menu of salads,
wraps, a fresh juice bar as well as beer and wine. Try the Thai tuna and rice bowl with sesame-seared tuna served atop organic brown rice, green beans, fresh daikon sprouts and a spicy Thai almond sauce, or the Goddess Salad which is just that, a healthy dose of green in all shades
and textures that include baby spinach, sweet cucumbers, avocado, green beans and sprouts served with a house-made green goddess dressing.
Azure Palm Hot Springs spa and resort (Carol Corcoran)