I have been vegetarian considering that childhood and have achieved men and women with several different can take on a nutritious plant-primarily based eating plan. The raw foodists I have encountered have blown me absent with the innovation it takes to come up with a menu over and above salad though limiting cooking temperatures to no a lot more than 118 degrees. The uncooked meals philosophy is that warmth breaks down food’s nutritional price, when low temperatures make it possible for food to retain enzymes and vitamins, main to the body’s capability to prevent and battle illness and generally prosper. So when Theresa Keane, co-proprietor of Pixie Retreat, invited me to tour her Portland, Oregon raw food kitchen, I was intrigued. Her group generates a whole vegan, natural and organic, gluten-totally free and mostly uncooked menu on a business scale. Not only do they offer Pixie Retreat’s three Portland retail locations, they’ve also started off wholesaling to community shops. Let’s just take a driving-the-scenes seem at a industrial raw food items kitchen area.
The early several years
Pixie Retreat was created on a aspiration and a good deal of challenging operate, trial and error. Keane co-launched the business enterprise with Willow O’Brien in 2008. At the time, they wanted to make and offer healthful and scrumptious foodstuff, but had been new to the dining enterprise. “We did not know what we were performing,” Keane said. “We never worked in kitchens, Willow and I. She didn’t even know how to make foods. She designed tea and stuff like that.”
They started out sharing a commissary kitchen area with other vegan companies. Which is the place they met Anna Clark, who later on grew to become their third company lover. Clark, a pastry chef, was the only a single with formal culinary training. Right after 9 months in the commissary kitchen area, they rented a property and ran Pixie Retreat out of it, working late into the night even though filling wholesale orders. Keane explained a time when an engineer acquaintance stopped by. Their setup remaining him stunned. “We experienced eight refrigerators, freezers, 20 dehydrators,” Keane explained. “He stated it’s awesome you really don’t burn this house down. Each individual night, the energy would journey off. We could not even switch the heat on simply because it would vacation the electrical power.”
A spotless, present day raw food items kitchen
They’ve appear a extensive way. Now headquartered in Southeast Portland’s industrial district, the Pixie Retreat RAW’r Laboratorie & Makery is both of those a retail outlet and the internet site of their professional kitchen area. The little front element has a seating place and a situation of premade wraps and goodies. “We’re get-and-go style, simply because which is how folks are dwelling,” Keane claimed. “We’re not a sit down-like service restaurant. We’re into flavor, pleasure and integrity of our substances. Plating is not my forte.” Clients can also customized-order kale- or millet-based mostly bowls and coconut cream puddings with toppings. The millet is one particular of a number of cooked components available.
A huge white curtain hangs behind the counter, obscuring the kitchen. “That’s much more for health department good reasons,” Keane said, indicating the curtain. “And to shield the magic back again there.”
We move via the curtain and find a few employees planning foodstuff in an particularly effectively-arranged kitchen. It is Thursday, a single of the major assembly times for offering to the two other Pixie Retreat stores. Tacked up on the door of the walk-in dehydrator are long to-do lists for just about every working day of the week. Keane launched me to her employees and to each individual machine, lots of of which ended up specifically manufactured or tailored to the requires of a typically raw meals kitchen area.
The walk-in dehydration area is the most enjoyable and abnormal. Keane opened the door, releasing a smoky scent. Inside of are trays and trays of eggplant bacon strips, which remain in there for 72 hours. Pixie Retreat acquired the dehydrator from a former kale chip entrepreneur who devised instruments to streamline raw foodstuff creating. Keane approximated the wander-in dehydrator is 75% much more economical than the company’s former several-dehydrator setup.
Pixie Retreat has a Robot Coupe Blixer, which is an industrial-power meals processor. “This resource is a activity changer,” Keane explained. “I indicate, it is high priced like a automobile, but it paid for alone in labor. I appreciate this device so considerably.” The company makes use of it to blend elements for pizza dough, macadamia nut cheese and raw onion bread.
Pixie Retreat helps make raw chocolate in its chocolate equipment, melting it down at a temperature of 108. The chocolate winds up in treats like chocolate salted “karmals”, “almond butta cups” and dehydrated, oat-primarily based chocolate chip cookies. Other appealing applications include an Italian fruit push repurposed for squeezing extra dampness out of sauerkraut and a specially made tremendous cookie-cutter to minimize onion bread into uniform squares when minimizing squander.
Raw and vegan at dwelling
The Pixie Retreat kitchen area is neat but challenging. What about the regular individual who needs to increase a lot more raw foods into their diet without the need of shelling out for a Blixer? “Make nut milk,” Keane stated. “That’s exactly where I would start off.” You are going to need to have a nut milk bag, obtainable on line or in some grocery stores’ deliver departments. She recommended starting with hazelnuts or almonds. For flavor and sweetness, insert sea salt, vanilla and a Medjool date. Put it all in your blender. “Kick it up on substantial. Blend it. Then you set it in the nut milk bag and you squeeze it out.” Dry out the pulp and use it as a nut flour for baked items.
Linked: How to select the healthiest, most sustainable milk option
Immediately after you learn nut milk, try creating nut cheese. Keane encouraged blending buttery macadamia nuts with drinking water, Italian seasoning, lemon juice and sea salt for a plant-based ricotta.
Pixie Retreat scaled again from wholesale for a when to focus on retail spots. But it has just relaunched, offering chocolate “karmal”, salted “karmal” and raspberry “l’il puddin” at New Seasons retailers in Portland. Created with natural and organic younger coconut meat and Irish moss, these raw desserts are packed with vitamins and minerals. Soon, Pixie Retreat strategies to introduce nationwide chilly shipping and delivery of the “l’il puddin’”. At the moment, consumers across the U.S. can purchase sweet or savory Pixie snack packing containers.
But Pixie Retreat’s plans go much outside of Portland or even the U.S. When I asked Keane about the business vision, she promptly claimed, “Global. Which is the aspiration. We want to be the speedy foods of the foreseeable future.”
+ Pixie Retreat
Photos by means of Josh Chang and Marielle Dezurick / Pixie Retreat and Teresa Bergen / Inhabitat