Held at vegan chef Matthew Kenney's culinary school and restaurant M.A.K.E. in Santa Monica, a host of vegan, vegetarian, and health oriented bloggers, fashion icons, professional trainers, medical professionals, foodies, and chefs came together to celebrate what Thrive Kitchen is all about: a plant based diet, healthy living, and having fun.
Thrive Kitchen is a spin off of Vega's "Thrive Forward" website and part of their "Vegucation Series", which is a free educational resource for those wanting to lose weight, regulate their diet, and/or learn more about plant based living, exercise, sustainable food sources, and more.
"Even if you know what to eat, and why it can help you feel better, navigating your kitchen as you start eating plant-based can feel a little scary. Brendan Brazier’s FREE online program Thrive Forward, has helped thousands of people transform their health through plant-based nutrition. When Thrive Forward Kitchen Edition launches in September, you’ll have the tools you need to make plant-based nutrition easy and delicious, every day. With world-renowned culinary experts—including Chef Susan Feniger and Chef Matthew Kenney—as special guests you’ll discover how to transform classic comfort foods into nutrition powerhouses, transform basic staples into world cuisine-inspired go-to meals on the fly, and even dabble in raw food cuisine. With over 25 recipes, video tutorials and tips and tricks resource sheets, Kitchen Edition of Thrive Forward will give you the comfort level you need to take charge in your kitchen."
Vega's Brendan Brazier narrates and appears in many of Thrive Forward's videos, and introduced Thrive Kitchen's chef Matthew Kenney and registered holistic nutritionist Peggy Kotsopoulos Wednesday night as they spoke about their contributions to the Thrive Kitchen recipe book and told us about the delicious food we were about to eat.
The menu started off with tray passed appetizers of walnut lettuce tacos and spoons full of beet spaghettini with pistachio thyme pesto, while dinner consisted of a winter greens and walnut salad with apples and golden raisins to start, a mouth watering dish of black kelp noodles with cashew cream sauce and black pepper as an entree, and finished off with a raw cocoa mocha tart.
Vega's Thrive Kitchen really hit this event out of the park; it was casual, fun, educational, and just intimate enough to be enjoyable for all involved.