Belgian Vegan Award for Best Lunch

March 12, 2024February 15, 2024 by Ilse Prinsen

Belgian Vegan Award: Best Lunch!

“Le Botaniste continues to suprise with its innovative and tasty recipes based on organic vegetables”
Be Vegan at the Belgian Vegan Awards.

Every year, BE Vegan, the Belgian veganism association, presents the Belgian Vegan Awards to remarkable food concepts that have made a significant contribution to the Belgian vegan scene. This year, Le Botaniste secured the title for “Best Lunch”!

The crowning moment took place during a glittering ceremony held in Ghent on January 29, where the Belgian Vegan Awards recognized the most impactful vegan initiatives of the past year. Among the deserving recipients, Le Botaniste received the coveted title for providing the best lunch experience. BE Vegan, the organization behind the awards, highlighted Le Botaniste for its continuous ability to surprise and delight with innovative and delectable recipes crafted from organic vegetables. The accolade is not just a recognition of culinary excellence; it also acknowledges Le Botaniste’s steadfast commitment to numerous environmental projects.

This triumph underscores Le Botaniste’s dedication to a 100% plant-based and certified organic menu, offering a culinary journey brimming with flavors and creativity. Whether you find yourself in one of the three Belgian locations (Ghent, Schuman, Bailli) or in the United States, where Le Botaniste is making waves, you can savor a truly exceptional vegetable-based cuisine. Not only the food was highly spoken of, our well-known ‘instaproof’ marble veggie bar and vintage medicinal interior with styleful art were mentioned.

As Le Botaniste continues to expand its footprint, this award serves as a testament to our unwavering commitment to providing not just meals but an experience—a journey through plant-based gastronomy that captivates and delights. Here’s to Le Botaniste and all the other champions, to make the best out of vegan dining!

The awards were presented in twelve categories, encompassing vegan brands, as well as restaurants and books. The other winners of the awards were:

Best Breakfast or Brunch: Madam Bakster
Best Lunch: Le Botaniste
Best Dinner: Liu Lin
Best Fast Food: Kitsune
Best Coffee Bar: Lucifer Lives Coffee
Best (Cook) Book: Het Vegan Bakboek, Marieke Wyns
Most Remarkable Newcomer: Fred’s Vegan ‘Fredkandel’
Best Belgian Brand: Alpro
Best (Web)Shop: Crisp
Best Catering: Vegansa
Best Pastry & Sweets: La Pâtisserie Vegan
Best Food Truck: Plant A Pizza

The Belgian Vegan Award ceremony was made possible thanks to the help of enthusiastic BE Vegan volunteers.
The above photos were taken by Lotte De Bock and Oscar Moerman, video footage of the ceremony was captured by Sofie Pintelon
Organization on social media @bevegan.be.

Personalized meals through Square Fare AI Technology

March 12, 2024January 24, 2024 by Ilse Prinsen

Personalized Bowls with Square Fare AI Technology

Have you ever found yourself standing in front of a menu, torn between what you want and what your body needs? Does the world of nutrition sometimes feel like a maze, leaving you unsure about what your body truly requires? Navigating the landscape of nutrition can indeed be challenging. It’s not just about what tastes good but what fuels your body in a way that aligns with your personal health goals. Whether you’re aiming to manage your weight, enhance heart health, reduce inflammation, or regulate blood sugar levels, the choices you make on your plate play a crucial role.

Starting this month, we unveil the first-in-industry partnership with Square Fare, introducing a new revolutionizing AI technology to tailor meals to the individual needs of the restaurant guests.

By taking a short quiz, the tool will provide a personalized order recommendation based on someone’s health and fitness goals of the day. The Square Fare tool analyzes individual profiles, workout plans, and overall macro targets in real time, using this information to build the perfect Le Botaniste bowl. Leveraging the extensive Le Botaniste menu and all our “Do It Yourself” combinations, these personalized bowls are designed to maximize nutritional benefits without compromising on taste.

Laurent Francois, Co-Founder and CEO of Le Botaniste, emphasized the restaurant’s commitment to offering satisfying plant-based meals that nourish the body:

“Our goal is to provide our guests with delicious food that's also nutritious,
enriching the dining experience for those who take a holistic approach to well-being.”

As part of the collaboration, the Square Fare widget and a 2-minute quiz will be integrated on our website, providing personalized recommendations for both online and in-store guests. Alizée Wyckmans, Brand Director at Le Botaniste, highlighted the empowerment aspect of this feature. “No two people have the same nutritional needs. It’s a way to empower our guests—not just to eat better but to eat what works for them.”

Claire Goldwitz, CEO and Founder at Square Fare, shared her vision of the partnership too: “Our mission at Square Fare is to tailor meals to the individual needs of our clients. By collaborating with Le Botaniste, we aim to revolutionize the restaurant landscape and provide innovative solutions for a healthier lifestyle.

“Join us on this journey where your plate isn’t just a source of nourishment but a tailored experience that reflects your individual needs.

Welcome to a new era of dining at Le Botaniste,
where your health and satisfaction are at the forefront of every bite!

From Farm to Table

March 12, 2024January 5, 2024 by Alizee Wyckmans

From Farm to Bowl: Celebrating Sustainable Practices

Farm to table is more than just a trend—it’s a powerful movement that champions locally grown and organic food, rooted in the idea that our meals should reflect our environment and dietary habits. By embracing home-grown foods, we not only nourish our bodies but also support the local community and reduce the environmental impact of food transportation.

With the increasing popularity of farm to table, consumers have been empowered to make conscious choices about their food, actively participating in shaping their lifestyles for the better. Throughout January, together with our production partner Ace Natural, we have shared information about our approach of the journey from Farm to Bowl.

The Produce: Nurturing Local Partnerships

For Le Botaniste, proximity is a key ingredient to sustainability. Teaming up with local manufacturers and farmers through Ace Natural, we ensure the availability of beautiful seasonal products. Every piece is certified organic, embodying a commitment to food free from synthetic hormones, antibiotics, chemicals, and GMO’S.

The Transportation: Reducing the Carbon Footprint

Both Le Botaniste and ACE Natural have earned their stripes as certified CO2-neutral companies. ACE Natural champions a variety of initiatives to reduce their carbon footprint, including the use of 100% renewable energy, solar panels, biodiesel adoption, and electric delivery vehicles. Their commitment extends to printing with vegetable ink and employing a liquid food composter, significantly minimizing waste.

The Restaurant: Sustainable Practices

Le Botaniste’s dedication to sustainability is reflected in every aspect of our operations. From electric cooking to the use of high-quality, durable kitchenware and eco-friendly paper goods, we adhere to a waste-free philosophy. Waste, for us, is not a burden but an opportunity, with recycling ingrained as a daily ritual. Surplus food doesn’t go to waste; through a partnership with TooGoodToGo, it nourishes other communities. To further offset emissions, we actively engage in reforestation and biodiversity efforts.

The Food: Organic, CO2 Neutral, Plant-Based, and Gluten-Free

In Le Botaniste restaurants, every meal is a testament to their commitment to organic, CO2-neutral, plant-based, and gluten-free dining. Transparency is paramount, with sustainability information for each item readily available. Through a collaboration with CO2logic, we meticulously calculate the CO2 emissions per menu item, providing a clear understanding of their environmental impact. Dine-in experiences feature high-quality Japanese bowls, while to-go packaging is meticulously crafted to be sustainable, free from unnecessary layers or materials.

The farm to table process is something that continuously changes. We always keep evaluating our practices to the latest standards. Together, let’s work towards a future where every meal is a celebration of local flavors, community resilience, and environmental stewardship.

Discover the Power of Medicinal Mushrooms

March 12, 2024January 5, 2024 by Alizee Wyckmans

Discover the power of medicinal mushrooms

“Discover the power of medicinal mushrooms”
The Impressive power of Mushrooms - Lou Sagar, CEO and founder of The Alchemist's Kitchen.

There is a groundswell of interest in microdosing plants, herbs, and mushrooms. Although microdosing is generally associated with using psychedelics in low dosages, the interest is rapidly expanding to include non-psychoactive cannabinoids extracted from the Cannabis plant and medicinal mushrooms such as Lions Mane, Reishi, and Cordyceps. Using high-potency concentrated tinctures at a higher dosage may deliver faster relief from stress, anxiety, brain fog, and pain. Let’s discover more of the benefits of microdosing together.

A Brief History

Although microdosing has only recently become popular, the practice has a long history. Microdosing has existed in many indigenous cultures around the world. This spiritual process has been used as an ally for healing, social engagement within the family, and tribal governance. The highly influential philosopher and author Terence McKenna, presented his “stoned ape theory” in his book,

“Food of the Gods”, hypothesizing that ancestral apes living in trees munched on psychoactive mushrooms growing in the grasslands and forests. This behavior stimulated mental awareness and helped them adapt.

Many indigenous cultures are led by a shaman, a person who serves as the community’s doctor and spiritual leader. In South America, the curandero is a traditional native healer who carries forth the collective wisdom of the tribal history, sharing stories and presiding over rituals, using psychedelic plants as a channel and guide.

In 1970, Roland Fischer demonstrated that low doses of psilocybin improve cognitive health. His research claims that the incorporation of small doses of psychoactive mushrooms, and cannabis plants into the diet of early humans likely enabled them to live more consciously, increase their knowledge, and advance their culture. This might just be the beginning of the symbiotic relationship between psychoactive plants, mushrooms, and human beings.

The Medical Reality

A large body of anecdotal evidence clearly shows that the benefits of microdosing lead to physical, mental, and emotional improvement. Dr. James Fadiman, a well-respected transpersonal psychologist, has been collecting reports on microdosing from people worldwide since the 1960s. It comes as no surprise that he is often referred to as “The Father of Microdosing”.

What we do know is that psychedelic substances act on the serotonin (5-HT) receptors in our brains.

Serotonin is a chemical messenger or neurotransmitter that delivers messages between nerve cells in the brain and throughout the body. These messages mediate satisfaction, happiness, and optimism. Serotonin levels are reduced in depression, and most modern anti-depressant drugs, known as serotonin reuptake inhibitors (SSRIs), act by increasing the amount of serotonin available to brain cells.

Serotonin receptors are found throughout our nervous system and govern many aspects of our being, including mood, thinking, and sexual desire. Psychedelics bind most effectively to the 5HT-2A receptor, one of the receptors involved in learning, memory, and cognition. As a result, when consuming only a microdose of a psychedelic substance and thus avoiding the “classical trip,” the brain can focus solely on the cognitive boost caused by these receptors.

Microdosing is a practice that yields the best results when it’s done over an extended period following a dosing scheme or protocol. The benefits of microdosing and the results of this practice depend greatly on the person, the substance, the dosage, and many other personal factors, such as one’s intention, expectations, and mindset.

Potential Benefits of Microdosing:

· Improved concentration and focus

· Getting into the flow more quickly—at work, hobby, or study

· Increased creativity

· Increased productivity

· Improved problem-solving capability

· Increased overall awareness

· Improved mood

· More balanced mood

· Better decision-making ability

· Making more conscious choices about health, lifestyle, well-being

· More positive mindset

· Increased emotional awareness.

Potential Risks of Microdosing

· Microdosing is not for everyone.

· Do your research, and consult with your medical professional.

· Microdosing may increase anxiety.

· It may also result in fatigue.

· There is a chance it can cause mild upset stomach and nausea

· Possible connection to causing tinnitus – (ringing in ears)

· May cause headaches

· What we do not know – Everyone is different – Continued research is needed.

Sources:

Fadiman, J. (2011) The Psychedelic Explorer’s Guide: Safe, Therapeutic, and Sacred Journeys. Park Street Press.
Fischer, R., Hill, R., Thatcher, K., et al. Psilocybin-induced contraction of nearby visual space. Agents and Actions
Everything You Wanted To Know About Microdosing (But Were Afraid To Ask). Huffingtonpost.com
Harman, W. W.; McKim, R. H.; Mogar, R. E.; Fadiman, J.; Stolaroff, M. J. (1966). “Psychedelic agents in creative problem-solving: A pilot study”. Psychological Reports.
McKenna, T (1992). Food of the Gods: The Search for the Original Tree of Knowledge. Bantam Books (N.Y. et al.).
Disclaimer: The content on this website is for informational and educational purposes only, and does not substitute professional medical advice or consultative with healthcare professionals. If you are seeking medical advice or treatment, we encourage you to consult a medical professional or healthcare provider.

Visit The Alchemist’s Kitchen website for consultation on micro-dosing with Lou Sagar.

Shroom Coffee

Lion's Mane, cocoa, turmeric, chicory, coconut, salt. Serves hot or iced with your choice of oat or almond milk.

Our Shroom Coffee contains Lion's Mane, a shaggy mushroom often referred to as "The Smart Mushroom" long used in Traditional Chinese Medicine, research suggests that it may help alleviate depression and anxiety.

Lion's Mane contains compounds that stimulate brain cell growth and protect them from damage. It has also been shown to protect against heart disease, relieve mild symptoms of anxiety and depression and reduce inflammation.

Pumpkin Spiced Chaï

Chaga, cocoa, cardamom, pumpkin spice, ginger, pepper, dates. Serves hot or iced with your choice of oat or almond milk.

Chaga is a type of fungus that grows mainly on the bark of birch trees in cold climate. Taking Chaga is believed to release medicinal properties.

Medicinal mushrooms are rich in bioactive compounds that have been shown to have antioxidant and immune-posting properties. Chaga may help to reduce oxidative stress, lower "bad" cholesterol and support immune function.

Inside Beauty - Coming back soon!

Chaga, red beet powder, lotus powder, dates, salt. Serves hot or iced with your choice of oat or almond milk.

Medicinal mushrooms are rich in bioactive compounds that have been shown to have antioxidant and immune-posting properties. Chaga may help to reduce oxidative stress, lower "bad" cholesterol and support immune function.

Our mushrooms blends are created in partnership with The Alchemist's Kitchen in NYC. Always made with organic ingredients, care and precise knowledge. Below read more about the power of microdosing and medicinal mushrooms magic.

Happy New Year!

January 5, 2024January 1, 2024 by Alizee Wyckmans

Happy New Year

Dearest Veggie Lovers, from our whole team of Pioneers: Wishing you a Happy, Delicious and Healthy New Year!

Thank you for making 2023 such a fantastic year,

This January will be our ninth year in NYC. What a year 2023 was! We embraced all the opportunities that came our way, turning them
into successes — and we couldn’t have done it without you all.

Some of our proudest moments:

Opening a location in Bryant Park — On June 8th, we opened our fifth NYC location. A New York dream of ours became reality, and continues to push us to grow every day.

We served over 350,000 orders — We’re grateful for how many of you chose to eat with us this year. With every bite, you’re helping emit less CO2. You ordered more than 50,000 bowls of Spicy Chili Sin Carne, saving over 50,000kg of carbon emissions compared to a conventional chili.

We launched 8 new dishes, 3 new desserts and 7 new drinks — From delicious seasonal salads to the out-of-this-world ratatouille, we kept innovating in the kitchen. But you were also very creative this year, creating 37,000 DIY bowls — almost each one unique!

Last but not least: more than ever, we stayed focused on the quality of our food and on creating the best possible experience for you.
Our welcoming team of Pioneers makes sure of it, one meal at a time.

Le Botaniste is the future of food. We’re connecting people, communities and you to an accessible and conscious food evolution — and for many more years!