Fit: Duplicate Local Dishes

SURE, THE D.C. AREA is no health food mecca, but it can hang with the best of them. (Watch out, Berkeley. We're edging in on you.) Don't trust us? Just check out these recipes from three of D.C.'s tastiest and most health-conscious restaurants: Dos Gringos (3116 Mt. Pleasant St. NW; 202-462-1159), the Health Bar (1612 U St. NW; 202-588-9255) and Sunflower Vegetarian Restaurant (2531 Chain Bridge Road, Vienna; 703-319-3888).

» PORTABELLA GRINDER, DOS GRINGOS (AT RIGHT):
Makes 3 servings
1 French baguette
3 portabella mushroom caps sliced into strips (grilled until soft and based with salt, pepper, olive oil and rosemary)
4 tbsp. of garlic mayo (heavy mayo mixed with crushed garlic clove, 1 tsp. lemon juice)
4 romaine lettuce leaves,
1 ripe tomato
1⁄2 thinly sliced red onion
1/2 thinly sliced red bell pepper
2 oz. grated provolone cheese
Pinch of salt, pepper, oregano and olive oil

Slice baguette down the middle and spread sides open without separating the two halves of the baguette. Heat portabella and cheese in microwave or oven just until cheese is melted. Spread mayo on both sides of baguette. Evenly disperse all of the remaining ingredients and sprinkle spices and olive oil on top. Cut sandwich into thirds and each third into half. Like it spicy? Try adding pickled jalapenos or chipotle sauce.

» DOUBLE PROTEIN SMOOTHIE, THE HEALTH BAR:
Makes 1 serving
4 oz. bananas
4 oz. strawberries
12 oz. liquid (water, orange juice, any liquid or combination of liquid)
4 oz. vanilla-flavored protein (soy protein works, too)

» Add liquid to blender. Add rest of ingredients and blend till smooth. You can add any supplement to it you would like, and you can reduce or leave out the protein powder, too.

» GOLDEN NUGGET, SUNFLOWER VEGETARIAN RESTAURANT
Makes 4 servings
2 cups shredded Napa cabbage
3 oz. shredded carrots
4 oz. bean thread noodles (soak in the cold water until soft )
1/4 cup broccoli floret
2 sheets dried bean curd skin
4 tsp. oil

Fillings:
5 oz. each soy protein, dried shiitake mushrooms, spiced tofu and bamboo shoots (all shredded)

Seasonings:
1 teaspoon each rice vinegar, organic brown sugar or organic brown rice syrup, veggie oyster soy sauce, sesame oil and sea salt
1 tsp. arrowroot powder
2/3 cup vegetable broth

» Use scissors or a knife to cut dried bean curd skin into 16 triangular pieces.

Place the shiitake mushrooms, bamboo shoots, spiced dried bean curd and soy protein on the triangular wrapper. Roll up into a long roll and secure with flour paste and a double knot.

Add 2 tsp. oil to a hot pan and pan-fry the golden nugget (or bake in the oven with a couple drops of oil) until golden brown and crispy.

Cook Napa cabbage, carrots, broccoli floret and bean thread noodles in boiling water with a little sea salt. Arrange around the edge of a serving plate.

Add 2 tsp. oil to a hot pan. Add seasonings (except sesame oil and arrowroot), vegetable broth and mix well for about one minute, then add the golden nugget braised for 1 minute. Thicken sauce with arrowroot and sesame oil.

Written by Express contributor Mary Beth LaRue
Photo by Gabriela Bulisova