September 30th Weekly Menu

Entree One: Barley + Artichoke Risotto
Entree Two: White Bean Hummus + Crudite
Entree Three: Zucchini + Tomato Ratatouille
Entree Four: Millet Stuffed Peppers
Soup: Roasted Butternut Squash
Grain: Rainbow Quinoa Pilaf
Salad: Faux Chicken Caesar + Creamy Garlic Dressing
Veg: Kale + Roasted Carrots
Breakfast One: Chia Seed Granola
Breakfast Two: Sour Plum Soy Cream
Breakfast Three:  Carrot Apple Muffins
Dessert: Chocolate + Banana Cream Pie
Snack: Raw Carrot+ Ginger Crackers

* contains nuts
++ contains gluten

September 23, 2013 Weekly Menu

Entree One: Ful Madames
Entree Two: Marsala Seitan + Parsnip Puree ++
Entree Three: Corn Penne Bolognese
Entree Four: Ginger Stir-Fry + Brown Rice
Salad: Mixed Green + Polenta Croutons + Roasted Red Pepper + Italian Vinaigrette
Soup: Apple Fennel
Grain: Asian Style Fried Brown Rice
Vegetable: Kabocha Pumpkin + Garlic Vegetable
Breakfast One: Chia Seed Granola *
Breakfast Two: Banana No-Gurt
Breakfast Three: Apricot Almond Power Bar *
Dessert: Raw Tiramisu
Snack: Purple Caraway Kale Chips

* contains nuts
++ contains gluten

September 16th 2013 Menu

Entree One: Superfood: Tempeh Hand Rolls + Raw Cashew Dressing  *
Entree Two: Black Rice / Mung Bean Noodle Pad Thai *
Entree Three: Red Rice + Greens + Roasted Tofu
Entree Four: Roasted Root Vegetable + Puy Lentils
Salad: Kale + Cranberry + Pistachio + Citrus Poppyseed Dressing *
Soup: Shitake Mushroom Congee
Grain: Sourghum Pilaf
Vegetable: Vegetable Medley
Breakfast One: Quinoa + Roasted Nectarine
Breakfast Two: Mixed Berry Soy Cream
Breakfast Three: Almond Butter Protein Clusters ++
Dessert: Peach Mango Crumble
Snack: Raw Sage Pickle Crackers

* contains nuts
++ contains gluten

5 Years Cancer Free

Dear Kombu friends and family

On September 12th, we toasted the life-saving day in 2008 when doctors successfully removed stage-3 breast cancer from my body with major surgery. After 5 incredible years, I am happy to report I am in perfect health and surrounded by love everywhere I look.  I am truly grateful and blessed for the healing that I have experienced.

I lost my mother to cancer in 2002 when she was only 60.  This of course has weighed heavily on my mind throughout these last five years as I walked the jagged emotional path of optimism, fear, doubt, anxiety, and amazement at the rock-solid support and faith of my husband, family and friends.  To all of you who were with me in 2008 or have since joined me on along the way, I will say I am grateful to have you in my life and I could not have made it without you.  It is your positivity, your light and your humor that have kept me strong and given me the space to pause, heal, dream, and create.

Last year Kombu Kitchen was born ultimately as a result of my personal wake up call.  Cancer and a fresh awareness of my own mortality struck me like a lightening bolt and caused me to embrace wellness like I never had before.  I knew I had been given a second chance and that I needed to stay healthy at all costs for me and my family. While plant-based food certainly adds health, I was not about to sacrifice my life-long love affair with decadent gourmet cuisine.  So I went to work to make gourmet food more healthy or make healthy food more gourmet, I don’t know which. It doesn’t matter.  What matters is that I am still here!

On a VERY related note, you may have noticed our new logo and Kombu tagline released this week on our website and marketing collateral:

Gourmet Superfood; Eat as if your life depends on it.   

The message is real and very personal as I believe you can change your health and extend your life with healthy eating.

I am honored to be able to share my passion with you each week. You, in our Kombu family, are the most enthusiastic, caring, and loyal friends and clients I could ask for. Thank you for all the support this past year. I plan to offer another healthy report in 2018 – when I then will be cancer-free for 10 years  :)

As always, I look forward to hearing from you and cooking for you soon.

In Health,

Chef Kristen

Sept 12th 2013

 

September 9th Weekly Menu

Entree One: Red Lentil Dahl + Roasted Cauliflower
Entree Two: Tempeh Burgers + Garlic Pickles + Creamy Potato Salad
Entree Three: Roasted Red Pepper Soba Noodles + Vegan Pesto Sausage ++
Entree Four: Kale + Shitake Mushroom Stir-fry
Salad: Spinach Chop Salad + Faux Bacon Ranch Dressing
Soup: Carrot + Ginger
Grain: Forbidden Rice Pilaf
Vegetable: Greens + Beets
Breakfast One: Scottish Oats + Peaches
Breakfast Two: Orange Cardamom Chia
Breakfast Three: Breakfast Burrito
Dessert: Espresso Brownies
Snack: “Cheesy” Raw Kale Chips

* contains nuts
++ contains gluten

 

September 2nd Weekly Menu

Entree One: Superfood: Quinoa Chili + Corn Spoonbread
Entree Two: Szechuan Mock Beef + Broccoli + Mushroom ++
Entree Three: Endamame Salad + Cherries
Entree Four: Grilled Tofu Vegetable Kabobs
Salad: Spinach + Cranberries + Pumpkin Seeds + Poppy Seed Dressing
Soup: Beet + Coconut + Ginger
Grain: Bulgar
Vegetable: Kale + Roasted Sweet Potatoes
Breakfast One: 10 Grain + Apple Compote
Breakfast Two: Mango No-Gurt
Breakfast Three: Chocolate Chia Power Bites *
Dessert: Key Lime Pie
Snack: Raw Honu Hearth Carrot Ginger Crackers

* contains nuts
++ contains gluten

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