Quick without an oven, combine several radishes, olive oil, lemon juice, cashews, and wheat berries to make one delicious appetizer. Impossible? These unlikely ingredients create the Bleeding Heart Radish Ravioli filled with an herb nut-based cheese a flavorful appetizer at Roxanne’s in Larkspur, California.

Founded by Roxanne and Michael Klein, Roxanne’s relies on innovative techniques and flavorful organic ingredients to create a menu that features plant-based, organically-grown raw foods (foods that are not heated above 118 degrees). Instead of multi-range ovens, microwaves, and fryers, you’ll find professional-grade dehydrators, blenders, low-temperature convection ovens, and juicers. Instead of milk, cheese, and wheat, you’ll find almond milks, cashew blends, and “crackers” made from dehydrated seeds and nuts. Roxanne’s is truly reshaping the way we think about food and the dining experience. Here, Roxanne Klein talks about her mission in redefining the “raw” experience.

Melissa: Last year you were named an innovator by Bon Appetit magazine. Do you consider yourself an innovator? How do you characterize your cuisine?

Roxanne: That award was really an honor for me. I’m doing what I love to do. Before I went raw I felt somewhat bored with my cooking, now things are constantly innovating. Every day is an experiment. Trying to find ways to make the foods I love, like ice cream, becomes a quest. Our food choices are some of the biggest things that affect our planet. I’m trying to change people one bite at a time.

Melissa: After dining at Roxanne’s, guests inevitably wish they could prepare such sensual meals, but the preparation time seems quite intimidating. How do you suggest one go about trying a living foods diet?

Roxanne: The first thing I’d suggest is buying organic and in season. Instead of going to the store knowing what ingredients you need, look for what looks the best. Smell the food. You can tell if it is fresh and full of life-energy this way. Second, I’d purchase a good cookbook. (Note: Roxanne published Raw (Ten Speed Press, 2003) with Charlie Trotter last year. And another cookbook by Roxanne is on the horizon. ) Next I’d purchase a good blender which can make foods really smooth and silky. Finally a good dehydrator which I use all the time in the kitchen. Really, cooking raw is just learning a new rhythm in the kitchen. Instead of preparing stocks ahead of time you’re sprouting and dehydrating.

Melissa: You obviously care deeply about the Earth as demonstrated in our choice to feature organic, local produce on your menu. I understand that your home and restaurant are also eco-friendly in other ways as well?

Roxanne: Having kids makes you realize the importance of a healthy environment. I wanted to create a beautiful space that wasn’t toxic. The fabric on the restaurant’s chairs are made of organic hemp, we use solar power, and no paraffin candles only soy. The restaurant is an extension of who we are and how we want to be on this planet.

Melissa: How else do you stay healthy with four kids and a blossoming business?

Roxanne: I’ve been practicing Ashtanga yoga for eight years. I also workout twice a week with a trainer and do cardio on the cross trainer at home. My morning routine has become a ritual because it is something I’ve done for such a long time.

Melissa: Any favorite spas?

Roxanne: My husband and I love to visit Esperanza in Cabo San Lucas. The chef, Flynt Payne prepares raw meals for us that are unique and flavorful, and most of the produce in Cabo is organic.

By Melissa B. Scott

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