It’s all raw: Nothing cooked above 118°F.
|One of the most visible names in raw food, Roxanne Klein, broke hearts in 2004 when she closed her famous Marin County temple to gourmet raw food cuisine. Since then, Klein has spent time designing a retail line of grab-and-go raw foods called Roxanne’s Fine Cuisine, that just rolled out at Whole Foods Markets in Northern California. Raw food is a more stringent form of vegan cuisine. Not only is there no dairy or eggs, but no gluten is consumed and nothing cooked above 118°F to preserve nutrients. Many dishes are nut-based, and many of the nuts are sprouted by overnight soaking, which breaks down the enzyme inhibitors so that the protein in the nuts can be assimilated. The soaked nuts can also be puréed into spreads.|
|Roxanne’s initial line of 34 items includes a sweet, non-oat granola made of sprouted buckwheat, sunflower seeds, sesame seeds and goji berries; a dried corn-cashew-pistachio trail mix; garlic and onion-flavored spreadable nut cheese; a smooth, mild-flavored nut hummus; and pinwheel sandwiches, desserts and sandwich spreads made from nuts and soy. Klein’s goal is to create foods that are so delicious that people will be willing to try them, whether they understand or believe in the philosophy of eating raw or not. As one of the lucky people who dined at her restaurant in Larkspur, we can attest that everything was delicious—and gorgeous, to boot. Now, we hope that her cuisine makes it from Whole Foods Markets in Northern California across country to us.
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