Hi there! You’ve landed on Spicewell’s popular series 5 Questions With…, which means you’re eager to hear from some of the most expert voices in the plant-based food and medicine space.
These are superstars that align with Ayurvedic, a 5000 year old science of wellness from India. From world renowned doctors and chefs to writers and nutritionists, each of them will enlighten us on their use of herbs, spices and foods for both flavor and function.
Maybe you’re obsessed with getting your vitamins and minerals in, or maybe you’ve come to realize low-sodium is another great option for staying healthy. We’re here to say — you’re right.
That’s why we’ve brought you 5 Questions With, so you can steal *BORROW bits of advice from people-in-the-know, feed that people watching instinct, and realize that we’re all just humans with cravings for comfort foods…all in the space of 6 questions…JOKE. 5 questions, obviously. Without further ado, Spicewell is so pleased to share 5 Questions With…Matthew Kenney.
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine. He is an author of 12 cookbooks, a best-selling memoir, a culinary educator, and is CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.
Matthew graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the east coast. He has earned several awards, including being named one of the U.S.’s Best New Chefs by Food and Wine Magazine, and was twice nominated as Rising Star Chef of the Year by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TedX Talks.
1. What's in your pantry right now? What are some of your go-tos for wellness and for flavor?
Pasta! I love making fresh sauces, but don’t have time to make my own pasta with my busy schedule, so I go with high-quality store-bought. Also, some nori sheets, almond butter, and a variety of nuts and seeds for cooking and snacking.
For wellness, it’s lots of water, always. Flavor is another story, I love fresh herbs and spices, whatever is in season. Right now that’s a lot of late-summer basil and tomatoes.
2. What's your favorite comfort food? No judgments!
Mac and cheese, with a cashew-based sauce, of course.
3. What is your go-to home remedy using spices, foods or herbs?
I take a spoonful of fresh spirulina every day. I swear it’s the fountain of youth. It’s high in iron and very supportive for the immune system. I rarely get sick, which I attribute to eating a nutrient-dense, plant-based diet.
4. Tell us about one experience where nutrition changed your life.
Not to be cliché, but I would have to say that going plant-based changed my life. It was a slow transition, mostly I was just chasing feeling good, and the more plants I ate, the better I felt.
5. What's one health or nutrition tip you would recommend to our readers?
Try to cook 70% of your meals at home. And move your body every day, even if it’s just a short walk or some yoga.
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