Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude

<p>Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated” made with kelp noodles, arugula, basil hempseed pesto, cashew ricotta, Kalamata olives, green olives, heirloom tomatoes, and brazil nut parmesan. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.</p> <p><a href='https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen'>Watch the full documentary and find plant-forward recipes here</a>!</p>