Cafe & Market
Raw Vegan GourmetWelcome to Karyn’s Fresh Corner Cafe, Raw Vegan Gourmet Restaurant & Karyn’s Cooked – Conscious Comfort Foods
Being a vegan for over 25 years and a proponent of Living Foods, I’ve learned that good nutrition is good eating, good digesting, and absorbing the nutrients your body needs. However, most people eat food that has been cooked and then warmed up. This process depletes the enzyme activity in food and prevents the optimum digestion and absorption of nutrients.I’ve often said, I could have never eaten this way for so many years just eating steamed rice, boiled vegetables, plain lettuce, and tomatoes. I need flavors, textures, and color which all aid in digestion of food. What I hope to bring you is my love of the exotic blend of fruits, grains, vegetables, and sprouts that our natural world has to offer. Remember that the most magnificent gift of any of us will ever be given is our own body. At Karyn’s, we are committed to using only whole fresh foods (organic) whenever possible. We create fresh delicious and high quality meals that are high in fiber and low in fat. In addition, we have a variety of vegan hot dishes. We serve a wide selection of gourmet living foods that are high in protein and contain no cholesterol. We do not use dairy products, eggs, refined sugar, salt, or artificial flavors.
For over 20 years I have been teaching and counseling individuals and running workshops showing people the practical, holistic ways to improve their lives, conveying the importance of food choices and how to prepare these tasty nutritious foods for themselves at home.
I believe we should prepare our foods to nurture and sustain our bodies. In our busy, stress filled lives, we aren’t always able to give priority to ourselves. Consistency is the key to making healthy lifestyle changes. Let us help you maintain that consistency with our Living Food Menu and delicious cooked foods.
If you would like to learn how to prepare healthy foods or, perhaps, need a little inspiration to go further in your personal health journey, classes and workshops are given periodically throughout the year.
Here’s to your health and happiness!
Karyn
Store Hours & Locations
Karyn’s Fresh Corner Cafe
Open daily: 9am to 10 pm
Located at: 1901 North Halsted Street, Chicago, Illinois 60614
Phone: 312.255.1590
Fax: 312.255.1592
Karyn’s Raw Vegan Gourmet Restaurant
Open daily: Lunch from 11am to 3:00 pm & Dinner from 5:30 pm to 10pm, Sunday Brunch from 11:30 am to 3:30 pm
Located at: 1901 North Halsted Street, Chicago, Illinois 60614
Phone: 312.255.1590
Fax: 312.255.1592
B.Y.O.B.
December 20, 2007
Gothamist.com
Matthew Kenney, Chef
In 1993 Matthew Kenney debuted his first restaurant, Matthew’s, to enviable acclaim; before he knew it Food and Wine Magazine had declared him one of the ten best new chefs in America. A flurry of activity followed, as Kenney involved himself with a series of popular restaurants throughout Manhattan that emphasized regional Mediterranean cooking. In 2004 he switched gears, opening Pure Food and Wine, an organic raw food restaurant on Irving Place that continues to impress diners with pretty definitive evidence of raw food’s potential. (The White Corn Tamale with Raw Cacao Mole, Marinated Mushrooms, Salsa Verde and Avocado is supposedly sublime.) His latest project is Free Foods NYC, the non-raw but mostly organic midtown café. We questioned Kenney about Free Foods, his conversion to organic ingredients, and got him to share his recipe for raw pumpkin pie; he swears you’ll never know it’s actually made with carrot juice.Your new café, Free Foods, is organic. But what about the lobster for your lobster stew? Our lobster comes from Maine (where I grew up) and is an entirely organic product, grown naturally without the use of any chemicals or synthetic treatments. There is no USDA certification for fish at present but fish from the wild is about as close to organic as it gets. My home there is on Penobscot Bay, where the Maine lobsters are very populous. The lobster harvest is one aspect of the food industry that has actually changed very little over the years.
How do you verify that the organic ingredients from your suppliers are in fact organic? In most cases, we purchase products with the USDA Organic Seal and our suppliers are mandated to provide us with organic whenever it is available. If we are working with a boutique product from a smaller supplier who may not have the resources to seek formal Organic Certification, we use our best judgment based on the facts available to us.
What brought about your shift to cooking with organic foods? There are a few factors that have influenced me. The experience of growing up in an environment filled with fresh, seasonal foods is something I have always wanted to convey in my cooking. In recent years, as the gap in quality between organic and conventional ingredients widened, I began to feel that it was increasingly important as a chef to take responsibility, not only for the flavor of the food, but for the impact the ingredients have on the diner and the environment as well.
What environmentally sustainable methods does Free Foods practice? Freefoods uses only compostable packaging and utensils (made from corn, paper and sugarcane) and does not serve any beverages packaged in plastic containers. We even compost a majority of our kitchen waste. We avoid using synthetic materials throughout the store, provide our staff with organic cotton t-shirts and used as many natural materials in the construction of the store as possible, while avoiding plastic and other pre-fabricated options.
More and more restaurants these days are doing the “locavore” thing. Is this a fad or something that’s here to stay? That really depends on where it is being practiced. There are certain parts of the country where I would prefer not to have locally grown food, given the quality of the soil, water and air. However, it is a very admirable goal and one that will surely gain traction as artisanal producers continue to develop great products.
What’s the dish on your winter menu that you’re most proud of? The Pinot Noir and Dark Chocolate Cupcake with Salted Caramel Glaze
What is your favorite NYC restaurant these days – besides the ones you’re involved in? Elio’s, on the Upper East Side, has been my favorite restaurant for about 18 years.
You’ve co-authored a raw food cookbook and have more to come. Are you a vegetarian raw foodist? I have many raw foods in my diet, but I also incorporate some dairy products and occasionally fish, when I am comfortable with its source.
What’s so great about raw food? As a chef, I became involved in raw food because I realized that it had the potential to be as vibrant and flavorful as any cooked food. Those qualities, in conjunction with its health and environmental benefits, make raw food hard to challenge.
But Matthew, you can’t get enough protein if you don’t eat meat! True or false? This is a myth. Our proteins are developed from the essential amino acids which are all available in plant food.
What is your favorite vegetarian dish? Local Polenta with Wild Mushrooms at Chase’s Daily in Belfast, Maine
Have you ever heard from any committed carnivores who got dragged to Pure Food and Wine and liked it? I have heard many carnivores admit that they tried raw food and liked it, although it’s hard to say how many of them would actually consider converting.
Tell us everything you ate yesterday. I don’t have traditional meals unless in a restaurant, so it all runs together…green mango smoothie, wheat toast with macadamia butter, avocado salad with sunflower sprouts and sea vegetables, raw cacao brownie, baked sweet potato with brown basmati rice, swiss chard and shiitake mushrooms, apple-apricot sorbet.
What cooking tips can you offer someone cooking vegetarian meals at home? I think that the best cooking at home is always straightforward. With vegetarian, keep it seasonal, simple and focus on the quality of ingredients. There is nothing more satisfying than a rustic, greenmarket inspired menu. I nearly always go shopping without any preconceived menu and build the meal around what inspires me.
Please share a good holiday recipe. RAW PUMPKIN PIE WITH THYME
(Yield 1)You will never know that this pumpkin pie is actually made with carrot juice. I think it is my favorite of all of our pies – the filling is also great on its own, as a cold pudding or flan.
For the crust:
2 1/4 cup pecans
2 tablespoons maple syrup
1 tablespoon coconut oil
1 tablespoon date paste
¼ sea salt
(Optional: soak pecans over night and dehydrate at 118 degrees for 24 hours.)
Place pecans in food processor, pulse into small crumbs.
Mix all ingredients together well by hand.
Press into plastic-lined 9 inch tart pan to desired thickness.
Dehydrate 48 hours.
Chill crusts in freezer for 15-30 minutes before filling.
If not using all the crust, store extra in containers in the freezer.
For the Filling:
1/2 cups cashews soaked
1/4 cup maple syrup
1/4 cup agave
1/2 cup coconut oil
1/2 cup + 2 tablespoons carrot juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 vanilla bean, scraped
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 tablespoon fresh Thyme, chopped
Blend all ingredients, except thyme, in Vitamix until very smooth.
Stir in thyme.
Fill candied tart crust and chill in freezer overnight.
Remove pie from metal tart shells, cut into 12 even slices and wrap in plastic wrap.
Cut the slices, running a knife under hot water and dry it with a towel between cuts.
Store in freezer.
Link to Article: http://gothamist.com/2007/12/20/matthew_kenney.php
Garden Lasagna / Chad Sarno
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)
Serves 6-8
| For the Lasagna: 3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips4-6 black plum tomatoes, or roma, sliced in thin rounds
1 cup sliced mushrooms (portabella, chanterelle, baby oyster), toss with 2 T shoyu and 2 T olive oil 1 cup Pine nut Ricotta (see recipe) 1/2 cup seeded and tomatoes tossed with T olive oil 1 cup olive relish (see recipe) ½ cup smoked red pepper puree (see recipe) ½ cup smoked yellow pepper puree (see recipe) Course sea salt, smoked (for garnish on each plate) |
| For the Pine Nut Ricotta: 1 cup cashews soaked 10-12 hours1 cup pine nuts
2 TB flax or olive oil 2 TB lemon juice 1 TB Sea Salt 1 clove garlic 3 TB water 2 TB fresh chives minced 2 TB sage, or oregano minced |
| For the Fresh Olive Relish: 2 cup Sicilian green olives pitted and course chopped2 cups kalamata olives pitted and course chopped
2 cloves of garlic fine minced 2 TB tarragon fine chopped 2 TB black truffle oil |
| For the Sweet Pepper Puree: 1 cup fresh sweet peppers seeded and chopped2 TB olive oil
1 TB lemon juice 1 tsp. smoked salt |
In high speed blender, blend all ingredients until smooth, put through fine strainer for optimum consistency.
Recipe Reference: GLiving Chad Sarno
http://gliving.tv/greenchefs/recipes/?p=154&akst_action=share-this
Filed under: Raw Reviews
Full Detailed Information on Eczema
Mike Hussey
November 20, 2007
The term “eczema” is broadly applied to a range of persistent skin conditions. These include dryness and recurring skin rashes characterized by one or more of these symptoms: redness, skin edema, itching and dryness, crusting, flaking, blistering, cracking, oozing, or bleeding. Areas of temporary skin discoloration are sometimes due to healed lesions, although scarring is rare. Eczema is a very common condition, and it affects all races and ages, including young infants. About 1-2 percent of adults have eczema, and as many as 20 percent of children are affected. It usually begins early in life, even before asthma or hay fever. Most affected individuals have their first episode before age 5 years.
Eczema Causes
The exact cause of eczema is not known. Although it is activated by the immune system and is related to allergic reactions, it is not the same as other allergic reactions. People with eczema do have the IgE antibodies (immunoglobulin E) produced by the immune system as part of allergic reactions.
What does eczema look and feel like?
Although eczema may look different from person to person, it is most often characterized by dry, red, extremely itchy patches on the skin. Eczema is sometimes referred to as “the itch that rashes,” since the itch, when scratched, results in the appearance of the rash.
Eczema can occur on just about any part of the body; however, in infants, eczema typically occurs on the forehead, cheeks, forearms, legs, scalp, and neck.
What Are the Signs and Symptoms?
Signs and symptoms of eczema can vary widely during the early phases. Between 2 and 6 months of age (and almost always before the age of 5 years), children with eczema usually develop itchy, dry, red skin and small bumps on their cheeks, forehead, or scalp. The rash may spread to the extremities (the arms and legs) and the trunk, and red, crusted, or open lesions may appear on any area affected.
Treatments of Eczema – When the focus of your daily diet is that of organic raw foods you discover two amazing things. When you eat over 50% of your foods raw you find that you have a greater resistance to diseases such as eczema. Your body will have the ability to self heal skin rash, eczema, asthma and hay fever.
You also discover that the pace as which you age is dramatically reduced.
So what can eating raw foods do you for eczema?
#1 – Treatments of Eczema – If you suffer from eczema and eat above 60% of your foods raw and organic you are affected in a totally different manner physiologically than an Eczema sufferer who eats mostly cooked foods in high quantities.
#2 – Treatments of Eczema – Raw foods have the ability to help your skin to radiate. Your skin will heal, glow, and tighten giving off high levels of radiance. You will also radiate more energy if you reduce the amount of cooked foods you eat and increase the raw.
Is It Contagious?
Eczema is not contagious, so there’s no need to keep a baby or child who has it away from siblings, other children, or anyone else.
How can eczema be prevented?
Eczema outbreaks can usually be avoided with some simple precautions. The following suggestions may help to reduce the severity and frequency of flare-ups:
* Moisturize frequently
* Avoid sudden changes in temperature or humidity
* Avoid sweating or overheating
* Reduce stress
Reference: http://www.americanchronicle.com/articles/viewArticle.asp?articleID=43458
Filed under: Raw Reviews
Lucy Atkins
Tuesday December 4, 2007
The GuardianShock news from the world of dietary research: raw-food fanatics may not be so deranged after all. Research has emerged showing a direct link between a chemical called acrylamide and womb and ovarian cancer in women. Acrylamide is produced when we roast, fry or bake our food.
If you are still reeling from last month’s news that bacon and sausages cause cancer, then the idea that the future holds only raw beansprouts may seem a bit much. However, it appears that the more crispily we cook food – particularly starchy foods, such as potatoes – the more acrylamide is produced. The University of Maastricht study found that women who consumed 40 micrograms of acrylamide a day (the same as in a 32g packet of crisps) had double the risk of cancer than women who ate the least.
The evidence is so persuasive that the EU is now advising people to avoid overcooking when baking, frying or toasting carbohydrate-rich foods. The Food Standards Agency (FSA) suggests casting an aesthetic eye over your dinner plate: keep your chips to a gentle golden yellow, and your toast to the lightest shade acceptable.
Acrylamide, explains a FSA spokesman, is a chemical produced naturally when a wide variety of foods are cooked. Most breakfast cereals contain it. Cooked meat contains low levels, too. This latest study is not the first to show a link with cancer. However, the FSA admits that, “It is not possible to have a healthy balanced diet that avoids acrylamide.” Virtually all women eat acrylamide, probably daily. Not all of us get endometrial or ovarian cancer.
The sensible point lurking deep in the headlines is that we should all cut down on chips, crisps, fast foods and processed foods, which contain the highest levels of acrylamide. In short, eat everything in moderation and increase your fruit and vegetable intake to offset the (unavoidable) baddies.
Reference: http://www.guardian.co.uk/g2/story/0,,2221384,00.html
Filed under: Raw Reviews
Dr Anjali Mukherjee
Sunday, December 09, 2007 03:19 IST
Is eating raw food healthier?
Raw fruit and vegetable juices (usually referred to as ‘live’ foods) provide biologically-active components called enzymes, which play an active role in all metabolic activities in the body. Without enzymes, the body cannot utilise protein, fats, carbohydrates and vitamins in food into the bone, hair, skin, muscles, glands and hormones.The body absorbs the vitamins and minerals present in fresh and raw foods better than from synthetic vitamins and refined and processed foods. Since these enzymes and nutrients are extremely sensitive to heat and get destroyed during the process of cooking, we should try to incorporate raw foods in our diet. Foods rich in enzymes such as papaya, pineapple, cabbage, reddish, beetroot and raw sprouts should be consumed frequently.
I’ve been told that organic foods help retain enzymes, vitamins, minerals and fibres in the body. Is this true?
Yes, since the extent of processing involved is minimal (fewer artificial methods, no chemical ripening, no food irradiation, and no genetically modified ingredients), nutrients are not destroyed and their subsequent absorption in the body may be better than those produced with conventional methods.
Research shows that organic foods are much richer in micro nutrients and mineral content. For example, chromium was found to be higher in organic foods by an average of 78 per cent and the antioxidant Selenium was found to be about 390 per cent higher.
How can you know that certain foods are organic and no fertilisers have been used? Where are these available?
A ‘certified organic’ label is usually the only way for a consumer to know that a processed product is ‘organic’. These are readily available at leading super markets and large retail stores at their special organic food sections, such as in Kendriya Bhandar or the Fabindia or Tribes India stores.What are processed organic foods? Are they as healthy?
Processed organic foods usually contain organic ingredients or at least a minimum percentage of organically grown constituents, which conform to the required standards. These products may range from canned foods to frozen vegetables and ready-to-eat cereals.
As far as ‘healthy’ goes, fresh is better than frozen and frozen better than canned. It is important to check the organic certification and the related nutrition facts (total fats, sodium, calories, etc) before buying the product.
How healthy are organic ice-creams, dairy and other organic products in the market?
Organic farming keeps harmful chemicals and pesticides out of food and beverages, so they reduce the risk to many health problems such as allergic reactions, headaches, asthma, growth retardation and skin disorders.
Along with taste and sweetness, the texture, firmness and nutrient content of organic fruits and vegetables are also rated higher than those grown conventionally. Among other products, organic groceries such as organic basmati rice, bajra, whole wheat and organic pulses like beans and lentils are richer in vitamin content.
Could you offer a healthy recipe featuring the use of organic foodstuff?
There is, in fact, no separate recipe to prepare or cook organic foods. They can be easily incorporated into our daily menu of soups, starters or main course. For example an organic potato and cauliflower can be prepared as aloo-gobi, exactly the way it is prepared in the basic recipe.
Raw salads that we consume should be organically grown as these organic foods are richer in nutrients and minerals, and devoid of any contamination.
Reference: http://www.dnaindia.com/report.asp?newsid=1138087
About Us
People around the world are beginning to realize that organic, vegetarian, vegan and raw foods ways of eating not only make healthy bodies, but make a healthy earth and happier world.
Here at Natural Zing, we feed the mind, body and spirit. Through two decades of research and consulting with numerous nutritionists and vegetarian specialists we have gathered the best products to develop your natural energy and health, your natural zing. Staff members have been 90 – 100% raw for a few to many years and can help you with your transition, lifestyle and advanced questions. Our journey towards better health continues. Let’s get the most possible out of each day.
In Natural Zing’s Market we sell organic food, raw food, vegetarian food and vegan food as well as related chef’s tools and personal care products, only the healthiest products for you and the Earth. We specialize in raw foods, living food, vegan food, organic foods and other products to promote health, including personal care, juicers and kitchen equipment. Our products and resources meet the needs of various dietary and lifestyle choices.
Information is essential to making healthy decisions. Natural Zing’s Education link takes you to health, lifestyle, vegetarian, living and raw food knowledge. To learn more about vegetarianism, hemp, ending world hunger, and the benefits of raw organic food go to our education section. We also sell related health books on topics such as raw food living and raw nutrition. Natural Zing’s Links section takes you to abundant health and alternative knowledge resources which will be updated periodically.
We hope that you enjoy the products you purchase and the information you find. And most importantly we hope your life is filled with natural zing.
Peace, Love and Joy,
Natural Zing
By Sally Deneen
“Slow food” is a direct counter balance to the fast-food culture. Instead of eating fries while driving one-handed through traffic, it means taking the time to enjoy good food raised in clean, safe conditions and sold at a fair profit for the farmer. It means taking the time to know the food you eat is healthy – for you, for the people who produce it, and for the land. And it means encouraging markets for endangered foods you may never heard of but that are part of our heritage – oddities such as the Plymouth Rock Chicken, the Pilgrim Goose, Amish Deer Tongue Lettuce, American Artisanal Cider, Jimmy Nardello’s Sweet Italian Frying Pepper, and the Bronx grape. Slow food is a resistance movement founded in 1986 by Carlo Petrini in response to the opening of a McDonald’s in the Piazza di Spagna in Rome. A nonprofit organization, Slow Food now counts members in more than 50 countries. Local chapters in many US cities hold events such as picnics featuring local foods prepared by chefs.Many foods we love (specific grains, vegetables, fruits, animal breeds) are disappearing due to the pervasiveness of convenience food and industrial agriculture. What’s grown by industrial agribusiness is based on what’s hardy, easiest to grow, and easiest to ship across the continent – not necessarily taking taste and variety into account.
Just 30 plants feed 95 percent of the world’s 6.5 billion people, according to Slow Food, which is encouraging a global effort to broaden that diversity. Get this: Corn, a favored ingredient of agribusiness, isn’t just in corn chips; it’s in many processed foods found throughout the center of a traditional supermarket, including ketchup and tonic water.
Some people are tired of the degraded flavor of our foods and of health issues raised by an industrialized food supply, so they find the “slow food” message appealing. Preserving our resources, tradition and culture ensures that food is produced for taste and variety. This is ultimately what makes food enjoyable.
The Daily Green embraces the Slow Food manifesto that promotes taking the time to teach and share the rewards of raising and eating food that is good, clean and fair. Our New Green Cuisine helps people who want to slow down, eat right and cook responsibly. Oh – and let’s not forget – love what we eat!
More info:
To read more about the Bronx grape and dozens of endangered foods whose markets are being fostered by Slow Food USA, go to: www.slowfoodusa.org
To read the first chapter of Michael Pollan’s book, “The Omnivore’s Dilemma,” which explains where food comes from, check out: www.michaelpollan.com.
Is your state located in Pinyon Nut Nation, Wild Rice Nation, Acorn Nation or somewhere else? Check here: www.slowfoodusa.org.
Reference: http://www.thedailygreen.com/living-green/definitions/slow-food-movement
The seven diets below are not in order of popularity; they are just the seven most popular diets.
ATKINS
THE SCIENCE: The body metabolizes carbohydrates first; cut down on carbs, and your body will burn fat. So you can eat all the protein and fat you want and still shed pounds.
SAY GOOD-BYE TO: Sugar and carbs. After a stringent regimen during the first few weeks (including no more than twenty grams of carbs a day), gradually up your carb intake and ease into a diet low in trans fats, sugars, refined flours, and processed foods.
ATKINS IN NEW YORK: The Atkins Center is located right in midtown. There, an Atkins counselor will develop a personalized regimen for you (212-758-2110).
READING UP: Dr. Atkins’ New Diet Revolution, by Robert C. Atkins
www.atkinscenter.com.
THE ZONE
THE SCIENCE: Balance the basic food groups: 40 percent carbs, 30 percent fat, 30 percent protein.
SAY GOOD-BYE TO: Caffeine, artificial sweeteners, one-dimensional meals.
THE ZONE IN NEW YORK: Zone Gourmet delivers three prepared meals and two snacks daily-all perfectly balanced according to the 40-30-30 ratio (800-diet-308; $34.95 per day).
READING UP: The Zone, by Barry Sears
www.zoneperfect.com.
PERRICONE PRESCRIPTION
THE SCIENCE: Pounds are shed and wrinkles prevented by eliminating foods over 50 on the glycemic index and by increasing your intake of antioxidants (dark leafy greens, blueberries, cantaloupe) and omega-3 fatty acids (nuts, olive oil, salmon).
SAY GOOD-BYE TO: Rice, pasta, bread, refined sugars, potatoes, and juice.
PERRICONE IN NEW YORK: Dermatologist Nicholas Perricone practices in Meriden, Connecticut; if you can’t make the trip, pick up his antioxidant skin-care line, Cosmeceuticals, at Saks Fifth Avenue and Sephora.
READING UP: The Wrinkle Cure and The Perricone Prescription, both by Nicholas V. Perricone www.perriconeprescription.com.
LIFE CHOICE
THE SCIENCE: The antithesis of Atkins: a low-fat diet that comprises fruits, vegetables, whole grains, beans, and soy products in their natural forms.
SAY GOOD-BYE TO: Cut back on meat, sugar, alcohol, and high-fat foods.
LIFE CHOICE IN NEW YORK: Dean Ornish, the man behind Life Choice, is 3,000 miles away. But if you need hands-on coaching, the Avon Salon & Spa’s nutritionist, Gayle Reichler, is an Ornish guru (212-310-6363).
READING UP: Eat More, Weigh Less, by Dean Ornish
www.ornish.com.
WEIGHT WATCHERS
THE SCIENCE: Foods are assigned point values based on their number of calories, grams of fat, and grams of fiber. Eat anything you want, but stay inside your daily point limit.
SAY GOOD-BYE TO: Five-course tasting menus and supersize McDonald’s meals.
WEIGHT WATCHERS IN NEW YORK: There’s a Weight Watchers group for everyone: Creative types meet at 14th Street; fashionistas migrate to 38th and Broadway; at 51st and Sixth, you’ll find folks from NBC; and so on.
READING UP: Weight Watchers Stop Stuffing Yourself
www.weightwatchers.com.
MACROBIOTIC
THE SCIENCE: Eat only when you’re hungry, chew slowly, and divide your daily proportions along these lines: 10 percent brothy soup; 30 percent veggies, 10 percent beans and sea vegetables, and 50 percent whole grains-plus a bit of seafood, fruit, and nuts. And lots of twig tea.
SAY GOOD-BYE TO: Meat, dairy, artificially or chemically treated foods, and caffeine.
MACROBIOTIC IN NEW YORK: Keeping a macrobiotic kitchen can be a full-time job. Restaurants like Souen, Ozu, and Angelica Kitchen can ease the burden. Or contact the Natural Gourmet Cookery School to hire a personal chef, available full-time or for the occasional dinner party (212-645-5170, extension 103).
READING UP: The Macrobiotic Way, by Michio Kushi
www.macrobiotics.org.
RAW FOODS
THE SCIENCE: Cooking food destroys its nutritional value: Enzymes begin to degenerate; the body has to use its own enzymes to digest food, hastening aging and sapping energy.
SAY GOOD-BYE TO: Anything heated past 118 degrees.
RAW FOODS IN NEW YORK: Unless you’ve got a personal chef able to whip up coconut-meat noodles, familiarize yourself with one of the city’s three Quintessence restaurants, which serve raw-vegetable soup, raw ‘pasta’ (thin strips of squash), even raw wine.
READING UP: Raw (came out May 2003), by raw-food guru Roxanne Klein and four-star chef Charlie Trotter.
Reference: http://www.medicalnewstoday.com/articles/5847.php
Filed under: Raw Recipe
Serves 6-8
Pie Filling Ingredients:
5 medium apples
1/2 cup raisins soaked in water for 2-4 hours, or overnight in fridge
1/2 tsp. ground cinnamon
juice of half a lemon
2 T honey
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. sea salt
Cobbler Topping Ingredients:
1 1/2 C pecans, not soaked
3/4 C dates, pitted and not soaked
1/2 tsp. sea salt
Preparation:
Peel and chop one of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high-speed blender. Puree until completely smooth and creamy. Set aside.
Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium-sized glass or ceramic dish.
For the topping, in a food processor pulse the pecans until finely ground then add the dates. and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.
Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve with coconut creme or as-is warm from the dehydrator. This dish only gets better after a day or so, that is, if you have any left after the first serving.
Recipe can be found at: http://www.therawtable.com/recipecoll/applepie.htm
