Welcome to Nature Boy

Nature Boy is a quaint little health food store and eatery, located in Lauderdale by the Sea, Florida (just 20 minutes away from Ft. Lauderdale-Hollywood airport). We serve Vegetarian, Vegan and Raw Cuisine, made from the freshest, natural, and organic when available, products. We offer a complete Veggie juice and smoothie bar, and the best brown rice anywhere.

Nature Boy featured in The Pelican

article by Phyllis J. Neuberger, Pelican staff

Nature Boy at 220-C Commercial Blvd. is almost a landmark in Lauderdale-By-The-Sea, or LBTS. Opened in 1973 by the Lums, Nature Boy became more popular than ever when its new owner, Maria Elena Dieguez took over in August of 200l following the Lums retirement. Dieguez, a former New York television executive, had made the move to Florida and was looking for a new career that was more in line with her spirit. With her engaging laugh, she says,

"I walked into Nature Boy and almost never walked out. I ate here three to four times a week and the Lums became my friends. As I ate healthier, I became healthier and now truly believe there is a connection between what we eat and how we feel and how we view the world. Mrs. Lum taught me her recipes and we have since expanded, adding many new and exciting items."

Richard Rainwater, who had been listening to the owner, raised his glass of Mighty Green in a salute, saying

"I've been eating here every day I'm in South Florida, since the Lums opened the place. Today, I'm enjoying a bowl of black bean soup, toasted pita bread and my Mighty Green drink which is a blend of spinach, cucumber, celery and parsley. I'm used to eating healthy fresh fruits and vegetables and no sugar. I come from Avon, Indiana where we always enjoyed the fruits and vegetables in season."

Nature Boy caters to vegans, vegetarians, raw foodists and healthy eaters. Stepping inside this spotless eatery, patrons find it easy to relax into the tropical decor with cool orange, pale green and lemon hued walls, enhanced by many Fran Scheffler original paintings. Everything on the menu is made fresh, when it is ordered.

"You could say we customize for the person ordering," Dieguez says. "Our soups are very popular. We use no extenders or fillers and very little salt. We use only vegetable stocks with fresh herbs and spices."

Nancy Pezzo stops by for the soup of the day, every day. She says, "I often have a salad as well. Usually it's the Esmeralda which includes Romaine lettuce, cucumbers, avocados, tomatoes, chopped onion and garlic, tossed in a lemon and olive oil dressing." The Esmeralda takes its name from the daytime chef, Esmeralda Aldana who makes all of the daytime preparations. The evening chef is SaBorra Yusef who specializes in raw food. Asked to define raw food, Dieguez says, "It is a combination of vegetables put together with marinades. Nothing is ever heated above 116 degrees which means the nutrients, primarily enzymes, are not destroyed by cooking. Enzymes are considered essential for digestion."

The Raw Cuisine Dinner Menu, served only on Thurs., Fri. and Sat. from 5:30-8:30, typically offers four raw food entrees. One of the most popular items is the Lasagna supreme made of eggplant, vegetables and cashew ricotta cheese with an Italian Marinara sauce. Served with a side of marinated greens and red cabbage with slaw dressing, its $17.95.

Another very popular raw selection is the Avocado-Tomato Toastees. Raw cashew cheese spread on dehydrated flax seed crackers with tomato, avocado and sprouts is lightly seasoned. Served with a side of spring mix salad, its $12.50.

Dieguez says, "Our desserts are delicious and nutritious. We use no sugar, flour, butter or eggs and yet they satisfy that sweet craving we all have." She suggests a scoop of soy vanilla ice cream, almond fruit filled cookies or pineapple pecan supreme, adding "in the fall, when apples are in season, we make the best apple pie you ever tasted."

According to Dieguez, raw cookies are a mix of almonds, pecans, dates and agave or honey. The raw base is dehydrated for 24 hours which gives it a consistency. Then that base is filled with either dried or fresh fruit, creating healthy, low fat and still delicious, satisfying sweets. She had no sooner mentioned the raw cookies, when Richard Siegal stopped by to pick up six of them. "I take them home and try to limit myself to one a day," he says, "but it's hard. They are so good."

Once a month, Nature Boy has a six-hour class teaching raw food preparations. "We like to limit each class to under six because it is a hands on class. Each person leaves with knowledge, know-how and enthusiasm for raw preparations."

Nature Boy is a friendly place. The owner knows the customers and some of their health challenges. She says, "We share our knowledge with each other. To quote Hippocrates, we believe that 'food is our medicine and medicine is our food.' The health industry is the fastest growing aspect of the food business," she claims. "More and more people demand fresh and natural foods. We cater to their goals of a health and wellness lifestyle. For instance, Brett Fields eats here everyday. He's a real fitness enthusiast. To meet his personal requirements, we created a brown rice, chicken and salad meal in a dish. It meets his personal requirements and has become a popular menu item at $9."

Nature Boy serves and sells herbal teas, essential oils, body lotions, incense, candles, some vitamins and snacks. All menu foods can be enjoyed in the restaurant or taken out. For further information, call 954-776-4696.