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Native Kitchen and Kombucha Bar Makes Eating Healthy Easy

Sonoma County cuisine is already famously healthy, with its famously fresh, pure ingredients. But chef Jasmine Dravis is on a mission to feed people with “healing intent.”

By that, she means “consideration for all vegan and gluten-free diets or allergies,” Dravis says, and why not – she is herself a Plant Based Chef and nutritionist, and has just opened Native Kitchen and Kombucha Bar in downtown Petaluma.

It’s an interesting combo of eatery, bar and all-natural spa products store, featuring breakfast, lunch and dinner, utilizing all local and organic ingredients with vegetarian, vegan and gluten/nut free options. Native American theme art somehow works against a minimalist backdrop framed by shelves of apothecary jars, and displays of organic, handcrafted lotions and creams.

Showing that healthy dining doesn’t have to mean sacrificing flavor, Dravis is crafting dishes like jalapeño cornbread slathered in local honey and housemade pepper jam; baked sweet corn cakes; and desserts like pecan chia seed pie.

There are good-for-you things like kale and pumpkin seed salad or wrap with dried cranberries and orange dressing, or skillet-cooked macrobiotic quinoa with roasted vegetables, marinated kale and tahini.

Yet meat and dairy eaters can be happy too, with options like A Taste of Petaluma Poultry, delivering herb roasted chicken with vegetable and kale salad, Thistle Meat’s grilled steak negimaki thinly sliced and rolled around vegetables, and the Sonoma Cheese Board in a trio of raw, aged and locally crafted goat cheeses with jam and honey.

Even hearty appetites can find satisfaction, with The Spread, offering a quarter, half or whole chicken with quinoa, vegetables, jalapeño cornbread and salad.

Dravis wants people to drink with healthy intent, too. The centerpiece of the shop is kombucha, with the frothy, yeasty-vinegar drink made in-house and crafted into bright sips like an Aztec Sun of tamarind-mango shrub, lime juice and agave with a chili-verde salt rim, or the alcohol spiked Moscow Mule of Petrov Reserve fermented vodka, muddled ginger and lime, and kombucha.

Naturally, the fruit for the house made shrubs is Sonoma fresh, and the herbs come from the restaurant’s own apothecary.

Details: 110 Petaluma Boulevard North, Petaluma, 707-787-8073, www.nativekombucha.com. Hours: 10 a.m. to 10 p.m. daily.

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