I had the absolute pleasure of spending the day in Megan Davis' Kumquat Kitchen on Thursday gone by. She was introduced to me by my housemate Natalie, who has insisted for a long time we must meet. And it was a meeting made in eating heaven! We talked about our upbringings and the similar focus on foods our families shared. She even told me a cute story of her mum finding one her most favourite books from childhood called Old Witch And The Polka-Dot Ribbon, which she realised had a recipe in the back, thus discovering her love of cooking starting as a child.
|Some of Megans books|
Megan has a long history of managing restaurants within the U.S.A and Europe and her background within the food industry has allowed her to create a successful business of her own and the freedom to express herself through her food.
In this photo, Megan is spreading the raw Zucchini Bread onto a ParaFlexx sheet, especially designed to dehydrate 'wet' mixtures. The Zucchini Bread will take up to 24 hours to dehydrate.
|Kumquat Kitchen pantry|
Kumquat Kitchen works to service clients on a daily basis with special needs diets, busy people who want a healthy meal option or people who simply want to lose weight. She is a personal chef to the stars and the wanna be stars here in L.A. But Megan's passion really shows when she talks about creating themed dinner parties for her clients who are celebrating a special event in their lives. She told me she meets with her clients to get an overview of who they are and then creates a 'portrait menu' of their lives. Through several courses and wine matching, Megan creates an 'image' of the hosts through food, for the guests to enjoy.
Even though Megan herself is an omnivore, she really does appreciate a good raw vegan meal (and can prepare an amazing raw dish or three!). Her website has a link to her own blog where her goal is to educate people about nutrition and health, food combining and natural remedies. Check it out here.
|Bits and pieces on the shelf|
|BLT with a bite out of it!|
|Mexican Chili Mix 1 & 2, Raw Zucchini bread, three bowls of marinating amazingness, Raw Fennel Soup, Eggplant marinating|
Below is the recipe for the yummy fennel soup we made. It is light and fresh yet creamy and filling. I'm planning on spending a day a week with Megan at Kumquat Kitchen until I leave this fine city for a return trip home to Australia at the end of March. But have no fear Angelinos, I will be back! In the meantime, I will post up some of the recipes I make with Megan over the coming months.
Raw Fennel Soup
2 fennel bulbs
1 can full fat coconut milk
1 jalapeno, de-seeded
1 green apple
1/2 red onion
a good handfull of fresh dill
salt and pepper to taste
Simply blend everything up until its all smooth and lush and serve with a sprig of the fennel fern. YUM!