I have actually been vegetarian given that childhood and have fulfilled individuals with many different takes on a healthy plant-based diet plan. The raw foodists I’ve experienced have actually blown me away with the development it requires to come up with a menu beyond salad while restricting cooking temperatures to no greater than 118 degrees. The raw food viewpoint is that heat breaks down food’s nutritional worth, while low temperature levels allow food to keep enzymes and vitamins, leading to the body’s ability to prevent and battle disease and usually prosper. When Theresa Keane, co-owner of Pixie Retreat, welcomed me to visit her Portland, Oregon raw food cooking area, I was interested. Her group produces a complete vegan, natural, gluten-free and mostly raw menu on a commercial scale. Not just do they provide Pixie Retreat’s three Portland retail locations, they’ve also begun wholesaling to regional shops. Let’s take a behind-the-scenes look at an industrial raw food cooking area.
The early years
Pixie Retreat was developed on a dream and a lot of difficult work, trial and error. At the time, they wanted to make and sell healthful and tasty food, however were brand-new to the dining company. “We never worked in cooking areas, Willow and I.
They started sharing a commissary kitchen with other vegan companies. That’s where they fulfilled Anna Clark, who later became their 3rd company partner. Clark, a pastry chef, was the only one with formal culinary training. After 9 months in the commissary cooking area, they leased a home and ran Pixie Retreat out of it, working late into the night while filling wholesale orders. Keane explained a time when an engineer acquaintance visited. Their setup left him shocked. “We had eight fridges, freezers, 20 dehydrators,” Keane s
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