Anise. RAW CHOCOLATE. Such a great fall flavor. Most Mediterranean countries have unique varieties of anise liqueurs. For something sweet, try the Italian sambuca. If you prefer the anise flavor to be really intense, make this recipe with the Turkish Raki.

recipe: Raw Chocolate by Matthew Kenney & Meredith Baird
photo: Adrian Mueller


"We believe raw food is one of the most pure, delicious forms of cuisine. Although every restaurant menu has a salad of some form, and most people DO eat some form of raw food everyday, somehow the raw food movement got hooked on the lifestyle cult and missed the category of part of a balanced diet and a unique culinary expression. People enjoy all types of cuisine—Asian, Italian, French, Moroccan, and the list goes on. For most people, raw cuisine is not on that list. Raw food is in fact a delicious part of a healthy, balanced diet. This cuisine is one of the most exciting, fascinating, and ultimately health giving ways to eat, and we intend to make that easier."

-Meredith Baird and Matthew Kenney, Everyday Raw Detox

SUNDAY SPECIAL. RECIPE. learn it, make it, love it, share it! 

Clean and Lean. 

1⁄2 bulb fennel, chopped
1⁄2 grapefruit, peeled
1 tablespoon fresh mint, chopped
2 cups water, coconut water, or nut milk of choice 
1 date, pitted (optional)
Pinch of sea salt
1⁄2 avocado, peeled

Blend all ingredients except avocado until smooth. Add avocado and blend until creamy. Serve chilled. Serves 1–2

The melding of fennel and grapefruit is classic. Fennel
has a unique combination of phytonutrients and antioxidants, giving it powerful anti-inflammatory and anticancer benefits. Fennel also aids in digestion and other
stomach ailments. Fennel and grapefruit are also both
rich in vitamin C and beneficial to weight loss.

recipe by Meredith Baird, photo by Adrian Mueller.

RED BEET SANGRIA. a juicy recipe to get you as excited as we are about our MAKE OUT opening in Culver City.

2 cups beet juice (approximately 3 to 4 medium beets)
1 cup orange juice
1 cup apple or pear juice
1 cinnamon stick
Pinch cayenne
1⁄4 cup agave (optional)
2 cups chopped fruit (apples,oranges, limes, or melon)

Mix juices, spices, and agave, if using, in a large pitcher. Add chopped fruit and stir. Allow to marinate, chilled, for at least 30 minutes.

Of course, we all know Sangria from its wine- friendly roots, and this recipe is no exception. It’s excellent with red wine.

#everydayplantfood #everydayrawdetox #everydaydetox

Photo by Adrian Mueller

BEET SPAGHETTINI. pistachio thyme pesto. everyday raw detox.

The beet “pasta” is always a fun surprise. We love the way this looks. Beets are rich in the phytonutrient belatin, which supports detoxification and is rich in antioxidants. Although the nutritional benefit is slightly different for yellow beets, they would also be a lovely presentation. Pistachios are buttery and delicious, but walnuts make a great substitution.

SOMETHING SWEET. for sunday. maca, macadamia fudge from raw chocolate.

If you’re a fan of Lucuma like we are, try adding it to
this recipe for a more Peruvian-inspired “fudge.”

1 cup cacao powder
1 cup cacao butter, liquefied
1/2 cup coconut oil
11⁄2 cups liquid sweetener
1/4 cup almond milk
2 tablespoons maca
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup macadamia nuts, chopped

Blend all ingredients except for macadamia nuts until smooth. Stir in chopped nuts.

Prepare a 9-inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Fudge can be stored in the freezer
or refrigerator for several weeks.

Makes approximately 3 dozen 1-inch pieces

PHILOSOPHY. culinary director, chef scott winegard. 

"Spending most of this year getting to know the farmers at the Santa Monica Farmers Market and having some of the highest quality fruits and vegetables at our reach helped a lot of these recipes come to life. We have no excuse to serve anything but the best quality and that gives us the advantage so we keep recipes simple and let the natural produce flavors stand on their own." -Scott Winegard, Plant Food

Bartlett Pear. Young Celery. Juniper Oil. 

"Scott has a way with elegant, almost poetic combinations that defy gravity in a sense. This soup is so light and ethereal that you wonder how it can satisfy, and yet it does, in a most earthy fashion.”  —MK

Recipe in our newest book, Plant Food. By Matthew Kenney, Meredith Baird, and Scott Winegard.

FRAPPUCINO. This will surely offer far more nutrition, not to mention flavor and energy, than your local Starbucks version.

1 1⁄2 cups fresh young coconut
1⁄2 cup ice
1 1⁄4 cups coffee, preferably cold pressed 
1 tablespoon cacao butter, liquefied
1 tablespoon coconut butter
1⁄2 cup cacao powder
2 tablespoons liquid sweetener
1 teaspoon vanilla extract
Pinch sea salt

Blend all ingredients in a high-speed blender until smooth.Makes 1 to 2 servings

Recipe from our book: RAW CHOCOLATE 
Photo: Adrian Mueller

I truly never underestimate the importance of face mapping and all the wisdom it has gathered through years of experience that transcend from Traditional Chinese Medicine all the way to the raw food world. Raw-babe, Meredith Baird of M.A.K.E, and One Part Gypsy designed this incredibly informative face chart. Give it a gander. Maybe those lines around your eyes are just a cry for a liver cleanse?  Food for thought.