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
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.
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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
Tried and proven to be Absolutely De-Li-Cious!!
Organic Food Bar
www.organicfoodbar.com
http://www.organicfoodbar.com/contacts/faq
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Your packages say “RAW & Organic.” Exactly what percentage of each of your products are indeed raw? Read Answer.
We categorically believe that the inclusion of raw foods into one’s diet will enhance one’s health. New research has verified this repeatedly, and the anecdotal evidence overwhelmingly supports the science. Raw foods contain enzymes which greatly aid in digestion, freeing the body’s own enzymes to do the work unimpeded of regulating all the body’s many metabolic processes. Raw foods contain bacteria and other micro-organisms that stimulate the immune system and enhance digestion by populating the digestive tract with beneficial flora. Raw foods also have higher nutrient values than foods which have been cooked. Here are the precise percentages of raw ingredients for each ORGANIC FOOD BAR:
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- Omega-3 Flax (68g.) — 100%
- Cranberry (68g.) — 100%
- Wild Blueberry (68g.) — 98%
- Vegan Bar (68g.) — 90%
- Original Bar (68g.) — 90%
- Active Greens (68g.) — 90%
- Cinnamon Raisin (50g.) — 90%
- Active Greens Chocolate (68g.) — 80%
- Protein Bar (68g.) — 80%
- Chocolate Coconut Bar (50g.) — 80%
- Chocolatey Chocolate Chip (50g.) — 80%
- Belgium Chocolate Chip (68g.) — 70%
Chocolate Delight Fiber Bar (50g.) — 70%
Filed under: Raw Food
by Tao Oliveto, Carrboro, NC
When the raw food movement came around (again) several years ago, I loved the idea of eating lots of living, enzyme-filled, nutrient-enhanced, real and raw foods. Our kitchen became soaking/sprouting central, we got out the ancient food processor and bought a dehydrator. I came to really enjoy the unique, fresh taste of germinated grains and legumes and the richness of ground seeds and nuts. We rounded out the protein and fat with fresh and pickled vegetables and some other raw condiments. We even made raw carob cookies.
Winter came and I began to crave the warmth of cooked food, so I found homes for the food processor and dehydrator. Although I was still getting plenty of fresh and raw vegetables at our local co-op and CSA and indulging in sea veggies, I missed some of the tasty blends and specialty stuff.
Then I found Gopal’s Health Foods, first discovering their Power Wraps while attending a yoga workshop. Wow. This stuff is probably some of the healthiest things you can eat, raw or otherwise. All of their ingredients are certified organic, raw and vegan. The Powerwraps are my favorite – made from sunflower seeds, almonds, flax seeds, honey, nori, celtic sea salt and curry powder. Convenient to carry and eat, it tasted great and gave me a burst of energy – just as LIVING food should do.
I immediately contacted them and placed an order and have now tried everything they make. I’m in raw heaven. They have several flavors of raw cookies and even a Raw Alchemy Brownie, sweetened with organic, raw agave nectar. Their Happy Herb Bars are more “seedy”, making them a real meal with 5gms of protein, 9gms of essential fats and 3gms of fiber per bar, coming from sunflower, sesame, flax and pumpkins seeds and quinoa. There’s more, so check the web site. All of their products have a unique balance of proteins, carbs and good fats, and are sweetened naturally and moderately.
You can think of these as snacks, but I see them more as a way to balance out and supplement your daily diet. They are especially good for before, during and after exercise and sports. They are not sticky or messy – great for hiking, cycling trips and camping. They have an extended shelf life without the need for refrigeration (which may come in handy when more of us enviro-converts unplug, like Vanessa from Green as a Thistle and No Impact Man. Really, living with no refrigerator – it’s not as hard as you think – check out these links!)
Raw Foodie or not, we can all benefit from more balanced and easily digestible nutrients. You may find these products at your local health food store or Whole Foods Market, but you can also call and place an order.
Go (more) Raw and Go Gopal’s 866-646-7257 www.gopalshealthfoods.com
by Jeremy Safron (www.lovingfoods.com)
- The coconut is one of the greatest gifts of this planet.
- Coconuts are a prehistoric plant which can survive many months floating at sea.
- The coconut is a natural water filter that takes almost 9 months to filter each liter of water. The water travels through many fibers being purified where it is stored away STERILE in the nut itself.
- This coconut water is pure clear and is one of the highest sources of electrolytes known to man.
- Coconut water is identical to human blood plasma which makes it the universal donor. Plasma makes up 55% of human blood. By drinking coconuts we give ourselves a instant blood transfusion.
- Many peoples lives have been saved in 3rd world countries by the coconut IV.
- Coconuts in their young stage of growth are the most health enhancing.
- Drink at least one a day (I drink 5 or 6).
- Coconuts are a great blood purifier
