
Navigation - Home - History - Philosophy - Eating Healthy - Recipe Of The Month - Vegetarian Trivia - Our Menu - Our Staff - Our Gallery - Press	Our History Three years ago we didn’t have a thought about going into the food business. We had the vegetarian party at our Center and heard a talk on living foods. We learned that raw foods have more enzymes that help to restore the body to health and the benefits of the vegetarian lifestyle on physical conditions. We realized that this could be an important adjunct to the total healing program we offer at the Center for Human Development in Hollywood, Florida. I had a recipe for salsa and Yvonne Chuck-Shing had a recipe for pumpkin soup. We designed a label and went into the carry out business under the name of the Gourmet Greenhouse and sold our food with great success at five health expos. My grandson, Jason Rapp, who graduated from the Culinary Institute of America, is our manager. He is also in the process of compiling a recipe book of our favorites for publication. Maria Nagy, a chef for many years is working full-time preparing our recipes. Our restaurant represents a proud leap towards our vision of a better choice for lunch. Our menu features raw food delicacies, vegetarian specialties and yes, a small selection of menu items for our non-vegetarian guests and children. Barbara A. Simons PhD.

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Our History

Three years ago we didn’t have a thought about going into the food business. We had the vegetarian party at our Center and heard a talk on living foods. We learned that raw foods have more enzymes that help to restore the body to health and the benefits of the vegetarian lifestyle on physical conditions. We realized that this could be an important adjunct to the total healing program we offer at the Center for Human Development in Hollywood, Florida.

I had a recipe for salsa and Yvonne Chuck-Shing had a recipe for pumpkin soup. We designed a label and went into the carry out business under the name of the Gourmet Greenhouse and sold our food with great success at five health expos.

My grandson, Jason Rapp, who graduated from the Culinary Institute of America, is our manager. He is also in the process of compiling a recipe book of our favorites for publication. Maria Nagy, a chef for many years is working full-time preparing our recipes.

Our restaurant represents a proud leap towards our vision of a better choice for lunch. Our menu features raw food delicacies, vegetarian specialties and yes, a small selection of menu items for our non-vegetarian guests and children.

Barbara A. Simons PhD.