Muhumarra. Walnut Flatbread. Fennel. Capers. #makemenu #oldiebutagoodie
Was so happy to bump into the OM Yoga group from Mexico City in Venice…just after they finished their weekend intensive @matthewkenneyculinary
Matthew Kenney - Graduation day and Recipe

KIMCHEE DUMPLINGS. purple cabbage. cilantro coconut. sesame ginger foam. recipe found in our most recent book, Plant Food. 
MUSTARD. RECIPE SHARE. #favorite #condiments #rawfood #recipeshare
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/4 cup yellow mustard powder
1/2 cup apple cider vinegar
1/2 cup agave nectar
1/2 cup water
1 tablespoon sea salt
Mix all ingredients together in a bowl. Let sit for about an hour to allow the mustard seeds to bloom. Remove half of the mixture and blend in a high-speed blender, then combine into remaining mixture. Stir. You may need to adjust the amount of liquid and/or agave nectar to achieve the desired consistency and sweetness. Let set out at room temperature for 1-2 days and then refrigerate. 
RAW FOOD FOR KIDS. Join us for an early introduction to raw cuisine! October 5th, at Matthew Kenney Culinary, Santa Monica Place. 
This workshop is specially designed for youths ages 8-14, who truly desire to learn plant-based culinary skills. Everything prepared is raw and vegan.

Students will learn:

Warm Fudge Brownies & Ice Cream
Flavor Balancing
Nut Milks
"Baked Macaroni and Cheese
Smoothies
Basic Knife Safety Skills
Managing a cutting board/kitchen space
Signature MK dish


contact admissions@matthewkenneycuisine.com to enroll.

"It was immediately obvious to me that raw food held the potential to change the culinary landscape, from both an artistic and health perspective. Chefs should have a responsibility to prepare foods that not only taste and look good, but also nourish our bodies and carry a deep respect for the environment. Minimally processed fruits, vegetables, nuts, and seeds (plant foods) provide the quickest path to health and also just happen to taste incredible when prepared with the right ingredients, tools, and skills. That’s where we come in.”- Matthew Kenney, Plant Food
BUTTERNUT NOODLES. a peek into our upcoming plant-based cooking course. coming spring 2015. #plantbasedcooking #mkonline #vegancooking
BAHIAN STYLE SOUP. carrot. coconut. avocado. chili oil. #mkculinary #rawfood #level1

WATERMELON ART. student take on our compressed salad. mango yolk. sesame ink. scenes from our #mainesummer #mkculinary program.
Photo from graduate, Neel @vegan_chef_neel 
COCONUT BACON. raw food staples. scenes from our plantlab graduation dinner. belfast, maine. #veganfoodshare #celebration
MK TEAM. DAVID “Forest” ARAGON. part of our amazing instruction team (and MK Alumni!) at #mkculinary #mainesummer.