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Seedz Cafe in St. Louis, Missouri is Serving Up Some Fantastic Food

While in St. Louis last week attending the National Organic Standards Board meeting, I spent an inordinate amount of time at Seedz Cafe, a plant-based organic restaurant located in Clayton’s DeMun neighborhood.

Founded by a former buyer at Whole Foods Market and built with many reclaimed and recycled materials, Seedz Cafe is dishing out some truly delicious cuisine.

Here are some of the things that I ate at Seedz Cafe on one of my numerous visits to this very inviting and appealing organic restaurant.

BBQ TEMPEH PIZZA

Made with sprouted organic wheat and a cashew cream base, this pizza is topped with tempeh, cilantro, onions, tomatoes, black olives, jalapeño cheddar cheese and a house-made bbq sauce sweetened with roasted pineapples.

MOCK TUNA ON SALAD

I am a big fan of mock tuna, but I have never had one like this before. This mock tuna was made with carrot pulp, capers, tomatoes, sprouts, sweet pickles, and onions, and it was served on a bed of greens.

TEMPEH REUBEN

Made with smoked fermented tempeh, sauerkraut, house-made thousand island dressing, lettuce, tomatoes, and sprouts, this Reuben wrap was delicious and so flavorful.

MALIBU BURGER

This black bean and quinoa burger was absolutely phenomenal and had outstanding texture. Topped with sauteed mushrooms, onions and “mock”arella cheese, the Malibu burger is one of the restaurant’s best items.

MOCHA BAR

When I think of the best raw desserts ever, Pure Food & Wine’s mint chip sundae is at the top of the list. However, Seedz Cafe’s mocha bar is right behind it. While eating it at the restaurant, I texted my friend Peter Cervoni, one of NYC’s best plant-based chefs, and told him that he needed to check this one out. I was that impressed.

The mocha bar was made with house-made chocolate from raw cacao, mocha caramel sauce with tahini, walnuts, maple syrup, espresso and coconut flakes. Rock star status, and I don’t say this lightly.

If you ever are in the St. Louis area, you definitely want to check out Seedz Cafe. Fantastic food, warm and inviting atmosphere, very friendly service. Needless to say, the people in St. Louis are lucky to have this spot.

A message from Tradin Organic

Why Tradin Organic is Prioritizing Regenerative Organic Farming

At Tradin Organic, we believe that regenerative organic farming is key to growing healthy and nutritious food ingredients — for now and for future generations.

And in Sierra Leone, we have grown the world’s first Regenerative Organic Certified cacao.

Learn more.

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Why Sheryl O’Loughlin’s Killing It is Such an Important Read for Organic Food Entrepreneurs

Serial entrepreneur Sheryl O’Loughlin has just come out with a phenomenal new book called Killing It: An Entrepreneur’s Guide to Keeping Your Head Without Losing Your Heart, and it should be at the top of the reading list for all founders of organic food companies, regardless of whether you’re in start-up mode or well on your way to generating $100 million in revenues.

Aside from the fact that Sheryl O’Loughlin has some serious street cred in the organic food industry – CEO of Clif Bar, Co-Founder of Plum Organics and now CEO of REBBL – and has plenty of experience to draw upon as an entrepreneur, this book focuses on the most important aspect of building a company that rarely gets discussed – the human element.

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A message from E3Live

"My Everyday, Must-Have Green Organic Aquabotanical"

The best testimonial that I can give is that I drink this every single day, as it impacts my mood in an incredibly positive way.

E3Live + BrainON is certified organic, fresh-frozen AFA (Aphanizomenon flos-aquae) with a concentrated, aqueous, organic extract of Phenylethylamine and Phycocyanin.

Learn more.

Living Maxwell

Company Stories

ECOrenaissance by Organic Industry Pioneer Marci Zaroff is a Very Inspirational Read

When it comes to the organic textile business, serial entrepreneur Marci Zaroff is a true visionary — and I do not use this word lightly.

In 1995, Marci Zaroff coined and trademarked the termECOfashion® and launched Under the Canopy, which pioneered the market for organic and sustainable apparel and home textiles. Additionally, she helped create the Global Organic Textile Standard (GOTS).

Most recently, Marci Zaroff founded and is the CEO of MetaWear, the first “sustainable style” GOTS and Cradle to Cradle Certified cut and sew manufacturer in the world for organic and eco-friendly apparel. In addition to that, she is the founder of Farm to Home, producer of THREAD / Driving Fashion Forward, and co-founder of the Institute for Integrative Nutrition, Good Catch Foods and BeyondsBrands.

This organic trailblazer just launched her first book called ECOrenaissance: A Lifestyle Guide for Cocreating a Stylish, Sexy and Sustainable World, and I caught up with my good friend to speak with her about it.

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Living Maxwell

Company Stories

Talking Organic with Sarah Michelle Gellar — Hollywood Actress, Best-Selling Author and Co-Founder of Foodstirs

With celebrities rushing to invest in organic food companies these days, Sarah Michelle Gellar truly stands alone.

This long-time Hollywood actress isn’t writing a check, fading into the background and hoping for a payout several years down the line. She is doing the exact opposite.

Sarah Michelle Gellar is helping to run and is playing an active role in building one of the hottest organic food brands in the industry. Along with her two other co-founders, CEO Galit Laibow and COO Greg Fleishman, Foodstirs is redefining the healthy baking category by using the best organic and Biodynamic ingredients available.

In addition to her acting career and responsibilities at Foodstirs, this Emmy Award-winning actress and mother of two recently released Stirring up Fun with Food: Over 115 Simple, Delicious Ways to be Creative in the Kitchen, her #1 best-selling book. Organized by the month, Stirring up Fun with Food succeeds because of its approach — providing engaging “food-crafting” ideas that help kids develop self-confidence, creative thinking, and even math skills in the kitchen.

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