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    Magic Breakfast

    Dallas’ raw food destination rolls out breakfast menu with unlikely hit

    Teresa Gubbins
    Jun 30, 2016 | 9:10 am
    Be Raw doughnut holes
    Feast your eyes on these raw doughnut holes.
    Photo courtesy of Be Raw

    Dallas' favorite raw food restaurant Be Raw Food and Juice has broadened its hours to include breakfast, with a menu that's sweet, healthy, and a little bit magical.

    Owners Jessica and Davio Ventouras, who also founded Boom Juice, were getting requests from clients who wanted juice in the morning, as well as other breakfast items.

    "We already had our following from Boom Juice, and customers were asking for juice," Davio says. "Our chef had some creative ideas, and it made sense to do a full breakfast menu."

    The Ventouras took over Be Raw in April, rescuing Dallas' only raw-food place from certain death. In a raw food diet, you eat uncooked and unprocessed foods like fruits, vegetables, nuts, and seeds. Not exposing the food to high heat preserves beneficial enzymes. Observing a raw food diet can be high-maintenance, as it requires time and energy to assemble dishes, but it's popular among celebrities and athletes.

    One of the instant best-sellers of the Ventouras' new breakfast menu has been the chocolate-glazed "doughnut hole," which hits all your important bases: raw, vegan, and Paleo.

    "They're amazing," Davio says. "They're made with ingredients like almonds, dates, pineapple, and coconut, but they taste like real doughnuts. So many 'health' foods are supposed to taste like other foods, and they really don't. But these are convincing. You know, they're not doughnuts, but they're a great treat for people who crave that flavor but are watching their health."

    The doughnuts come in a package of six, and because they're so moist, they last longer than regular doughnuts. Some customers come in the night before and pick them up for the next day. "They also do not spike your blood sugar or have any other negative effects of regular doughnuts," he says.

    Other items on the breakfast menu include acai bowls, the healthy breakfast sensation that has been described as "a smoothie in a bowl," topped with oatmeal, fruit, or almond butter. They also do steel-cut oats; chia seed pudding; and the ultra-hipster pitaya bowl, made with pretty pink dragon fruit and topped with various fruits and nuts.

    Two of their more popular items include pecan porridge, a creamy bowl with oats, banana, and pecans, and the all-raw cinnamon bun, made from almonds, flaxseed, dates, cinnamon, pecans, and coconut oil with a pinwheel drizzle of cashew "cream."

    Beyond their juice savvy, the Ventouras have determined that being open at breakfast better meets the needs of the neighborhood, and are even considering hosting weekend brunch.

    "Preston Center is a bit of a ghost town at night," Davio says. "It's a lot of bankers who get their work done by 3 pm. We're still open for dinner, and lunch is always busy, but you see a drop-off in the area. What we're doing in the morning is unique, and we have it not only for in the restaurant, but set up for grab-and-go."

    healthbreakfastdesserts
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    Ice Cream News

    Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

    Raven Jordan
    Jun 13, 2025 | 5:14 pm
    Kwality Ice Cream
    Kwality
    Kwality Ice Cream

    An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

    According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

    Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

    “The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

    They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

    There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

    Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

    As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

    Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

    Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

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