Matt makes “The Box” – a number of raw dishes that is mailed to you in a box. I understood from a G Living.com post he was feeding a Hollywood movie set.
Anyway, his recipe book has a very helpful simple coding system that tells you if you will need a dehydrator, blender, and/or juicer and even if it is a level 1, 2, or 3 in difficulty. Most look pretty easy and do not involve dehydrators or juicers. I just made the seaweed chowder, delicious white chowder made from the seawater of soaking Wakame in Pine nut milk. I also loved the hummus which you get to make without any heavy nut/seed pate or garbonzos – he makes it with zucchini, it was very good, but needed half the salt.
A quote from his short-ish entry (the book is really about the recipes and some great photos): “No single thing affects our lives or the world we live in as much as eating, something that most of us do at least three times every single day. Once the way in which you feed yourself changes or evolves, your entire existence evolves.
When your body and mind are free of pollutants, you become a clear channel for receiving information from the universe. There is no longer anything to prevent it. This demonstrates a direct and authentic intention to the universe.
When you become connected with the inner workings of the universe, you allow yourself the opportunity to tap into a consciousness that you have never known and yet always known. The simplicity of feeding yourself from only the plants of the earth is, paradoxically, one of the most profound things you can do.
Your body is your temple. Once your temple is clean and pure, there is space for divinity, insight, and virtue to reside. A temple so full of waste is unreceptive to the subtleties of the body’s divine wisdom, and is therefore unreceptive to the subtleties of existence itself.
Cleanliness is next to godliness, and the control of one’s appetite is a true hallmark of enlightenment and immortality.” (p.14-15)
Again the book is about the recipes and I am happy this book is the most user friendly one I have seen. He bolsters my theory that the best recipes come from chefs who make their living from preparing dishes for people.
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