It all started with sincere love and respect for nature, which, among other things, drew us to become vegetarian. Then, Chi learned about Macrobiotics, a kind of food philosophy that focuses on vegan, seasonal and local ingredients. She quickly became interested in this extremely healthy cooking method and studied and worked for several years in the U.S.A., Japan, and Canada.
In recent years, she has taken her passion and cooking skills to the making of savoury Japanese dishes, based on brown rice and organic ingredients, as well as sweets, but the "heart-friendly" kind, with minimum sugar (organic, unrefined) and oil content (extra virgin olive and grape seed oils).
THE NATURAL KITCHEN
How many times have we heard that this or that is 'good' or 'bad for you', then to hear the exact opposite months later? The label 'healthy food' seems to be a moving target.
Our approach to food and cooking follows general advice that has remained nutritionally sound over many years, such as Dr. Andrew Weil's Anti-Inflammatory Diet, among others.
reducing fat, and replacing animal fat, trans fats and polyunsaturated oils, with organic canola, grape seed, or extra virgin olive oil.
reducing sugar, and replacing refined sugar with healthier, low glycemic-index sweeteners, such as agave, maple, or brown rice syrup.
replacing animal protein with soy-based protein, such as tofu, or miso.
using regional, organic, and fresh fruits and vegetables, as recommended by the Environmental Working Group, instead of exotic, or often pesticide-laden produce.
replacing wheat flour with rice flour, which makes our products suitable for our customers with gluten intolerance.
And what can we say about the taste of our "goodies"? Of course we are biased, but we honestly think that they are tasty and original! Our many regular customers often say before taking a second bite: "yummy", "delicious"!
If you haven't already, we invite you to try them too!