Whole Life Magazine

October/November 2012

Issue link: http://digital.copcomm.com/i/85727

Contents of this Issue


Page 29 of 43

Door-to-Door and by elyse Glickman I delivery services may offer convenience, but most cannot deliver what you truly hunger for: fresh, satisfying, preferably organic foods free of unnecessary flavors, colors, preservatives and chemicals. happily, help is here with four food-delivery services that offer flavor, convenience and nutrition in line with your food choices. T'S Been A lOng dAy And yOuR BOdy IS deMAndIng ATTenTIOn. MAyBe yOu've hAd nOnSTOp MeeTIngS or been racing from soccer practice to piano lessons. If you're lucky, you hit the yoga studio or took a run to alleviate the stress of a ridiculously busy day. But even if you're feeling ravenous, you're not someone to mindlessly eat the first thing you see (at least not most of the time). What's a busy person to do? like hundreds of Angelenos, you can take advantage of a meal service that makes mindful eating one less thing to worry about. Corporate diet-food Kitchen-to-table Switching to a meatless diet can be daunting, but four dine-in delivery programs make it deliciously doable MotherOrganica Sepi Kashanian, executive chef and founder of MotherOrganica (www.motherorganica.com ), prepares specialized meals for her clientele, but you won't find a menu or diet plan on her web site. "I started three years ago," Kashanian says, their home and kitchen to themselves. I operate in the same fashion today, and have a very inter- active relationship with my clients. They tell me what they want and do not want, as well as any food allergies, sensitivities and preferences." Kashanian's personal approach is refreshing. after having been "a private chef with clients who preferred to have Top, right: Mother Organica's roasted vegetable couscous; Above: executive chef and founder of Mother Organica, Sepi Kashanian. She breezes into a client's kitchen with a variety of dishes—perhaps Thai fusion cashew coconut curry, vegetable fusilli pasta, red quinoa meatloaf or barley salad with mixed veggies—along with simple cooking directions on how to "finish" each meal for a true homemade feel. She explains, "My culinary training gives me vegetarian three years ago, I had eaten, tasted and cooked a large variety of foods, so it is still familiar in my taste buds for me to recreate the flavors and textures I know people crave." In addition to custom-prepared vegan meals, Kashanian also tries to deliver a greater awareness of the way food choices affect our environment and community. the skills I need to prepare dishes that reconcile flavor and texture with nutritional needs advised by clients' doctors or dieticians. Before I became RAWvolution In 2001, founder Matt Amsden made it his business to think "inside the Box," introduc- ing health-conscious diners to nutritionally sound raw foods that go beyond the familiar vegetarian diet. RAWvolution (www.rawvolution.com) prepares a weekly customized Box for each client, with raw meals that maintain the highest level of nutritional integ- 30 wholelifetimesmagazine.com RAWvolution's veggie burger. Photo: Andrea Gómez Romero Photo: Sepi Kashanian

Articles in this issue

Links on this page

Archives of this issue

view archives of Whole Life Magazine - October/November 2012