FORKS & CORKS: Parakeet Café & Juice Bar

A little birdie told me…

HeAlth-ConsCious Alth-Cons ious Eatery Finds A PercHA H with A PurposE on A PurposE orAngerAnge AvEnue nue

storY & Photos hotos by ChristinE Van tE uYl

The Blue Mint Magic Latte, here served over ice, gets its beautiful blue hue from dok anchan, a vibrant flower from Thailand also known as the Butterfly Pea Flower.

onathan and Carol Goldwasser, owners of Parakeet Café, are passionate about changing the stigma surrounding health food. “You shouldn’t feel like you are sacrificing something when you eat healthy food,” says Carol. “The best flavors are from nature, so why not create healthy food that tastes delicious?” That’s the idea behind Parakeet Café, a small, family-owned business and the fourth location to open (other locations are in La Jolla, Del Mar and Little Italy.) The concept? An inviting, local eatery with healthy, organic nourishment. Diners will enjoy an array of delectable dishes, many vegan, vegetarian, paleo, keto and gluten free. After opening Juice Crafters at 943 Orange Avenue (since rebranded to Parakeet Juicery) and the other Parakeet Café locations around San Diego, the Goldwassers knew that Coronado was the right town for their next café to take flight.

“We love the community,” says Carol. “It’s family oriented, has a neighborhood feel and people really like to come and have healthy options. They are mindful; they want to take care of themselves, and they are into the things that we offer.”

The deep dive into health food happened suddenly for the Goldwasser family when one of their daughters was born with a rare disease. Carol says she became obsessed with trying to help her anyway she could. She said it was “shocking” how little control she had over the health of her daughter; she was in the hands of the doctors in Mexico City where they lived.

Only one thing made a difference.

“If she got a blood draw, and was low in iron, I would go home and research foods that were high in iron,” explains Carol. “I would give her spinach puree, and it would impact her iron levels for the next time.”

Carol began to see the direct relationship between what you put into your body and your overall health. The journey began.

“I found a place where I could do something and make an impact, so I became very mindful of what I put into her body,” says Carol. “It was my main focus, and it was the only thing I could control.”

Her daughter is now 14 years old, completely recovered, and taller than she is, says Carol.

“This is my purpose in life,” says Carol. “I have a reason to share everything I’ve learned with the community on eating delicious, healthy food. At the beginning, it was like, ‘why me?’ and it was so hard. Now I understand ‘why me.’”

Curious And ConsCiEntious Concoctions

The menu at Parakeet chirps with healthy drinks and beverages, brimming over with coffee drinks, wellness lattes and refreshing sips — all customizable. I started with a warm, comforting turmeric latte, flavored with ginger, vanilla, cardamom, raw honey and unsweetened almond milk. (It was as delicious as it sounds.) I added a shot of espresso made with ethically-sourced beans, roasted in-house.

“We work with communities that grow their beans sustainably, so no chemicals and no pesticides, and less harmful to the environment,” says Carol. “We look for farmers who know how to take care of their land and are respectful of their workers. We also roast all of our beans ourselves so we leave less of a footprint.”

My companion ordered the “Blue Mint Magic Latte” on ice, which is a unique blend of blue spirulina, mint tea, raw honey and milk. This concoction also features dok anchan — a blue flower from Thailand also known as the Butterfly Pea Flower--which helps the drink get its mystical, vibrant color.

I really wanted to try the “Magic Mushroom Matcha” with lavender, honey and milk, as well as the “Moon Milk” with ashwagandha, reishi and turmeric, but there is only so much a lady can drink. I shall return to try those offerings.

If you think the menu sounds somewhat exotic, that’s because it is. Parakeet loves to sprinkle in flavors and ingredients from all over the world. Another fun fact? Parakeet also serves prosecco, beer and wine, although Carol admits most guests don’t indulge. Most are coming to eat healthy, but it’s still nice to know it’s there…just in case.

sink Your beAk

The menu is peppered with expected millennial breakfast favs (think: avocado toast, acai bowls, overnight oats) as well as some more unusual, worldly dishes, like Shakshuka – two poached eggs, za’atar, labneh, feta and grilled bread. You’ll also find organic greens scrambled eggs, organic eggs and salmon, gluten-free chilaquiles and waffles. Alas, something was standing out: the eggs benedict on toast.

Is there anything more satisfying than sinking your fork into an organic, poached egg and watching its yolky goodness ooze out? I think not. Especially if the eggs are atop a fluffy piece of sourdough from Bread & Cie, with roasted poblano hollandaise, roasted tomatoes, avocado and spinach pesto. Nom nom!

We also adored the grilled vegetable bowl with organic beets, zucchini, red onion, carrots, baby tomatoes, sweet corn, nut cheese, buckwheat noodles and balsamic vinegar dressing. With some added avocado, this filling and delicious dish could easily be split between two people. In fact, it would be hard to squeeze another vegetable into this dish. I would definitely order it again.

The eggs benedict on toast oozes eggy goodness with roasted poblano hollandaise, avocado and spinach pesto.

The interior of Parakeet Cafe is delightful and lively, every step of the way.

Carol explains that Parakeet sources most of its produce from local farmers. It is, after all, a plant-based menu, and the quality of the fruits and vegetables matters, big time.

“We try to go local, of course,” says Carol. “We really want to support the community, so we work with local farmers that don’t use pesticides. We try to be mindful of every aspect of the process, in everything that we do.”

We also ordered the “Golden Goddess Salad” with baby gem lettuce, wild arugula, baby spinach, dill, chives, shaved radish, avocado, fresh turmeric and lemon vinaigrette. We added grilled salmon on top, which was an excellent idea. We devoured this dish, and my friend said it was her favorite.

Some other tempting offerings jumped out at me, like the “Pho-Shroom Soup” with detox mushroom broth, udon noodles and sesame seeds, as well as the vegan Surfer Burrito made with charred broccoli, cauliflower “chorizo,” a spinach tortilla and salsa verde. Sadly, we were very full, so we will return for those.

A Fine Cage

It was important to the Goldwassers that they didn’t “kick anyone out,” and that the spaces they selected for their eateries were filled with good, positive energy.

“The lady that was managing Café 1134 was ready to leave, and the timing was perfect,” says Carol. “The energy of this place was so amazing, and as soon as I went in, I knew that it was perfect.”

The ambiance of Parakeet is fresh and lively, decked out in tropical, whimsical wallpaper and delightful messages of kindness and love... it’s an Instagrammer’s paradise! Even the stairs are decorated. Don’t forget to check out the back patio with the Coronado mural.

“I want our guests to feel happy and nourished from the inside out, and that’s why the environment is so important,” says

Carol. “It’s not only about what you put into your body; it’s about what you put into your soul.”

If your soul is thirsty for fresh, house-made juices and smoothies, be sure to check out the new Parakeet Juicery location, right next door. You’re sure to find some fuel for your body and joy for your spirit, something the Goldwassers hope will inspire others to explore healthy, yet delicious, food options for their families.

“We are not a huge corporation, we are family-owned and run,” says Carol. “We do everything ourselves. We have been successful because we are so passionate about what we do. It’s me and my husband working as hard as we can, and just sharing.” • Christine Van Tuyl is a freelance writer who lives in Coronado with her husband and two children.

The grilled vegetable bowl bursts with beets, zucchini, red onion, carrots, baby tomatoes, sweet corn, nut cheese, buckwheat noodles and balsamic vinegar dressing. It can prepared Paleo on request.