Tag Archives: Cooking

Pretty Little Edit: Gifts for the Cook

Pretty Little Edit- Gifts for the Cook


How to Make A Delicious Indian Meal at Home

Gluten-free Chicken Tikka Masala recipe

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M.A.K.E. Cuisine by Matthew Kenney

Photo property of and copyrighted by Mo Summers

A couple of weeks ago Mo and I stopped at M.A.K.E. Cuisine in Santa Monica for a late lunch.  M.A.K.E. is a raw food restaurant created by the world’s leading raw food chef and author Matthew Kenney.  According to Kenney “Everything we do is based upon our desire to bring together culinary art and ultimate nutrition.  In our efforts to achieve this goal, we employ innovative techniques and creative thinking to prepare minimally processed, plant-based cuisine, that is delicious, vibrant and nutritious.”

Photo property of and copyrighted by Mo Summers

Photo property of and copyrighted by Mo Summers

Every dish at M.A.K.E is not only delicious and nutritious but also a work of art!  I am still dreaming of this flagrant Sous Vide Beets with trevisio, candied hazelnut crunch and blood orange vinaigrette.  A beautiful, tasty and unique dish that I will definitely order again!

Photo property of and copyrighted by Mo Summers

I’ve ordered the Kimchi Dumplings with ginger foam and coriander every time I’ve eaten at M.A.K.E.  They are addictive!

Photo property of and copyrighted by Mo Summers

Photo property of and copyrighted by Mo Summers

Chefs in training at the M.A.K.E. Academy.  Located adjacent to the restaurant, this state-of-the-art raw food culinary school is attended by students from all over the globe.

Photo property of and copyrighted by Mo Summers

I had ordered the Heirloom Tomato Lasagna a few times (which I would highly recommend), but we decided to mix it up this trip with this yummy Flatbread Pizza with smoked almond ricotta, marinara, black olive and basil.

Photo property of and copyrighted by Mo Summers

Roasted Maitake with millet, braised fennel, radicchio, sunchoke and satsuma puree.

Photo property of and copyrighted by Mo Summers

M.A.K.E’s menu changes seasonally.  I am told that the Spring menu is incredible.

Photo property of and copyrighted by Mo Summers

This Triple Layer Chocolate Cake with chocolate sauce and peppermint ice cream was absolutely delicious! Photo property of and copyrighted by Mo Summers

Mo ordered the Pecan Pie with maple herb ice cream and coconut whip.

Photo property of and copyrighted by Mo Summers

Cooked Raw and Matthew Kenney’s other books can be purchased here.

Photo property of and copyrighted by Mo Summers

Photo property of and copyrighted by Mo Summers

 Sandwiched in the middle of Kate Spade, Bloomingdales, Diane Von Furstenberg, The Kooples and Nordstom, M.A.K.E. Cuisine is the perfect stop to fuel up in between purchases.

M.A.K.E. Cuisine is located in Santa Monica Place Mall in The Market on the 3rd floor:  395 Santa Monica Place, Suite 333, Santa Monica, CA 90401 (310) 394-7046.

Reservations available on Open Table.

Matthew Kenney will be opening additional locations this year in Culver City and Venice.  His blog and other restaurants can be found on his site here.

Photos by Mo Summers.

Wishing you a wonderful weekend.  Thank you so much for stopping by!

xoxo,

Lisa


Gluten-Free Nut Butter Pancakes

Happy Weekend everyone!  This delicious and nutritious recipe was adapted from The GAPS book by Natasha Campbell-McBride.  It always makes me happy to wake up in the morning when I know I will be eating these, which says a lot as I am not a morning person.

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What you will need:

1/2 cup pureed squash, pumpkin or banana (I used Kombucha squash, pictured below)

2 tablespoons nut or seed butter (I used almond butter here, and have also made this recipe with sunflower seed butter)

1 egg

A pinch of sea salt

Ghee, butter or coconut oil for cooking

Honey, maple syrup, jam or ghee for serving (I used honey and melted ghee, pictured above)

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Roast the pumpkin or squash in a 400 degree oven for 1 to 1/2 hours.  Remove from oven and let cool.  Scoop out the inside and puree with an immersion blender or mash with a fork.  I usually do this the night before.  The puree will keep in the refrigerator for several days.

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Mix the squash, nut butter, egg and sea salt with a fork till it is well blended.

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Preheat a frying pan to medium.  Melt the ghee and add the mixture.  Cook for about 4 to 5 minutes on each side until the pancakes set.

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Serve immediately with honey, butter, jam or maple syrup.

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Makes two pancakes.

Enjoy and please let me know how you like the recipe in the comments below.

Photos taken by me.

xoxo,

Lisa