Don’t Get Distracted, Just Eat Whole Foods

no diet signBy now, my “progressive modern” philosophy of eating and cooking primarily plant based has an unshakable foundation. This way of life is deep and ever evolving, eco friendly, proven to cure and prevent disease etc etc. What’s distracting to most people I come across is all the he said she said of fad diets, cruelty free scare them with this, strictly raw that, high carb to no carb. I really like to keep things simple and also an open mind to not only my own body’s ability to change but the complex genetic make up and needs of those I am feeding and educating.

Example: I hear of people like Derek Nance of Kentucky. After years of being sick, he came to the conclusion that its only raw meat that he can eat without pain. Just one good example that we are not all made exactly the same. Who am I to tell people what their bodies need?

For me, it’s not about “my way of doing it is better than yours.” There are many reasons I choose to live this lifestyle and none of them have to do with the above mentioned “distractions.”After having many health issues my whole life including terrible gastro problems, I became open to try something I hadn’t before and take a look at how I was feeding not only myself but my guests. Through some meditation and fasting I have become conscious of my own body and well being and for me, I truly feel best when I eat a primarily plant based diet.  veggies

In my career, as a chef, I hold a position next to chefs of all levels playing a strong role in the way people eat and think about food. I feel with the statistics around obesity and diet related disease, the scandalous  food production industry of today and the deteriorating environment and nation as a whole, that it is my obligation to step up. Looking the other way and ignoring these things as a selfish slob is not an option.

It is just a matter of one conscious, proactive choice over the detrimental, mainstream other. This proactive choice trickles down to all those around you and ultimately contributes to the solution of bettering the health of all those you feed and saves the environment. (Not to mention the millions that would be saved if not for the health cost of diet related disease)

I really, really love my family, especially the innocent kids around me that tell me they love me and bring so much joy to my life. I love them so much that I am thinking into their future and what kind of rude awakening they could be in for and what I can do to change that. I eat this way and I cook this way because I love kids (most kids anyway lol).
We only get one chance in this incarnation to make an impression on those around us, to leave a lasting memory with those that will follow us and most of all the earth that set us up with an abundance of food and resources to use as we may.fruity kid
My message is this:

  • Do some research if you don’t know how our eating habits have effected our health negatively worldwide
  • Look at where all of this disease and pain started  with packaging processed foods to replace whole foods.
  • Don’t be distracted by fad diets or scare tactics
  • Get back to nourishing our body the way it was intended to be.
  • Be aware that the food industry is a business that runs off of consumers, repeat customers that buy their products. Just like any business except the health of the consumer is not part of the business plan.

Our bodies have not evolved to digest the processed foods we are feeding it. Maybe it will someday but as of now our bodies are functioning the same way they did when we were hunting and gathering. People are getting sick, very sick and it’s all because they are making a decision to eat one “food like product” over whole foods.
Share the message of eating whole foods. Rest easy knowing that when you leave this planet, you were not selfish. Instead you were considerate of the lives of those that had to depend on whatever resources you left for them to survive on.

 

Advertisements

Pride Outside Campaign, Top Local Chefs and the Anticipation of my “Closed Doors” Dinner in Wynwood

Two days after my Conscious Bite Out dinner, I get the opportunity to give back. A great source throws me in the mix to participate in the “Get Out of the Kitchen” launch event for the Pride Outside Campaign. They aprideoutsidecroppedre set out to raise over a million dollars to build new playgrounds in Bal Harbour schools. The new St. Regis was the host of the event and I was among 16 other top chefs in Miami and Fort Lauderdale volunteering their time and food for a great cause. Jose Mendin chef of my favorite spots in Miami, the Pubbelly Group, Timon Ballo of another one of my go-to places Sugarcane, Giorgio Grapicavoli, Chopped winner and chef/owner of Eating House, Jeremy Ford from 3030 Ocean, who I know now, is practicing being self sustainable and growing his own produce in a greenhouse at his home in Fort Lauderdale, and many other local reputable top chefs dished out our best to this well dressed crowd.

(some more pictures from the event)

Each of us had our own station set in the ballroom with a table of 12 in front of us. We chose the menu and the décor for the table based on our restaurant. I obviously do not have a restaurant but Sacred Space Miami provided a beautiful set up to go along with the only plant based menu of the night.

We were allowed three courses without dessert. I start with an amuse bouche (single bite)

Kale Napoleon with Raw chocolate, Mamey and Pistachios. (Oh, this is a fancy event so I will use some fancy words. Once again, bridging the gap between tree hugging and the mainstream chef.)

Next is another variation of my Bee Pollen Salad- swiss chard, fennel, mango champagne coulis. 2013-05-02 20.52.06

Appetizer was Coconut Corn Cake-black bean puree, scallion-jalapeno salsa and turmeric paint.

Entrée was the best and here I did something a chef should never do. Rule of thumb: never do a dish for the first time when you are in front of a live audience. I tend to want to take this risk often and has yet to totally blow up in my face. Maybe a little splatter, but not totally. I do a pasta duo: Purple pappardelle with porcini cream and maitake mushrooms and a Whole Grain Risotto with Kale pesto and marinated red beets. It was the pappardelle that I had practiced just hours before and decided to put it on the menu. It paid off. The lighting in the room illuminated a florescent purple and my guests were left asking what it could possibly be if it wasn’t pasta.

I had some great help from my friend Misha, a fellow chef here in Miami and overall the night was a great success. My non-vegan guests were continually surprised at what was going on in their mouth after every bite. The questions poured in and gave me all the room to pass on the benefits of eating this way, even in such an upscale environment.

Putting this plant based lifestyle at the 2013-05-02 21.22.02foundation of my philosophy as a chef is a risky one and coming from my meat and potato-Bostonian heritage, it is more like frowned upon. Well, I have always been a bit of a risk taker and not afraid to stand behind something that does not get the majority rule. Sadly, in this case, it is more of a skewed perception and lack of education than a valid reason to not see the benefits of a plant based culinary foundation. In my opinion, this will be the future of all cuisine if we are to sustain this planet and increase the declining health of our population.

After the event, Executive Chef of the St. Regis, Tom Parlo, put out a spread in a few of their meeting rooms and invited us chefs back for a bite and a cold one. I got to meet some great chefs; some that I knew, some that I have wanted to meet. I spoke to some of them about getting together in the future as I plan a “closed doors dinner” at my new place in Wynwood. The minute I moved into this up and coming artsy neighborhood and saw the potential of the huge space I live in, I thought underground dinner club!! Showcase a local artist, maybe a guest chef once in a while, food you cannot find anywhere else. It’s just what we need here in Wynwood.
Stay tuned for more info on this small invite only dinner that I want to hold at least once a month.