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Raw Food Tips For Busy Families From Celebrated Raw Food Chef
Kevin: So on to today’s guest, Joel Odhner, is a raw Food prep chef who has quite an interesting story that I’m going to leave you, I’m actually going to let Joel explain his story. I’m not going to dwell on it. I think it’s great that he has the history he has and has made a massive transition and is providing raw, vegan meals to a group of private clients along the east coast. And when I asked Joel what his range was, I was actually kind of shocked because he’s been driving everything from…?
Joel: Delaware to New York.
Kevin: Delaware to New York. He has a wide range of customers and many of them are really great people and what’s even better is that he was recently in the latest Dr Oz DVD making food , which is really cool. So without further ado, I welcome Joel Odhner to the call.
Joel: Thanks, Kevin, I appreciate it. Hello, folks, and I guess like Kevin said, I’ll give you a quick little history of where I come from, probably about eight or nine years ago, I ran a restaurant, a good old restaurant in standard American diet. And I also decided that I would party more than work.
So what I did was I stopped doing that because I realized it was something other than the best lifestyle. And right after I quit, I discovered raw foods. I actually attended a talk by Victoria Boutenko and she once talked about Raw Food and it really made a lot of sense to me and I said I was going to. She, her last statement in her speech was to try it for two weeks.
So, as they say, I’m still trying, eight out of nine years now. I have tried raw food in many different ways and after planning to make it myself, I started a business called Raw Lifeline and we ship raw meals nationwide including Hawaii. We have a few customers in Hawaii who would receive food. And then I decided that I really wanted it to be more personal and more creative, so about a year ago I moved into the private chef business and now I have private clients from New York, the New Jersey, Pennsylvania and Delaware. And what I do is I go to their house and cook them delicious raw vegan and vegetarian meals and that lasts about, depending on how much food they eat, you know, three to five days with food and I really enjoy it. So that’s some background, and I’m ready to answer a few questions.
Kevin: We have a ton of them and there was a theme, my friend, that I think echoes each one of them. And we’ll start with the big elephant in the room here. It’s how can I fit into my busy schedule and how to prepare raw food with what I make. This seems to be the inescapable question that we have leveraged the most. So I think that will answer a lot of people’s questions. Right here, what are the tips, tricks and techniques you use to really break through the time barrier?
Joel: Okay, well, one of the things I mean is that part of this is kind of a mental thing. People think it’s going to be long and there’s a lot of steps and what I’ve learned over the last seven or eight years is that there are shortcuts that I’m going to tell you about. But I remember one of the questions was about washing, when you get your products, if organic is ideal and if not, about washing and a few times people asked me about that. The fastest way is literally to just fill your sink with water, put in a capsule of hydrogen peroxide. Soak your vegetables in it for maybe three to five minutes. Wash them around, get all the dirt and stuff off, then take them out and let them dry. And it shouldn’t take more than a few minutes. And my feeling and experience is that you’re not going to make it much cleaner than that. If you really want to take it, rub it in and go, that’s a choice you can make. I don’t think you’ll get much more out of it either. If you don’t use organic and can only get non-organic, you’ll only get the outdoor pesticides anyway. Everything in the product, it’s not going to come off no matter how hard you rub it.
Kevin: Right.
Joel: So there is this. And then the other thing, another tip, is what I’ve learned is that there’s a handful of items you can craft that will last three or four days. And when I say that, clearly, in raw foods, you optimally want to make and eat them. It’s the optimal solution, but we have lives. Lots of people are busy. Either they have children or they have jobs and all that sort of thing and they don’t have two hours, three hours a day to prepare an individual meal. And I’ll be honest with you. Even me, personally, I hate cooking for one person. I mean it takes as long to do it for one as it does for eight if you really think about it.
Kevin: Right.
Joel: So some of the tricks are to craft things in larger batches. And make the food easy, so you can make like a burger base, which is kind of like a carrot and nut base that will easily last three to five days. You could make a coleslaw. It’s like one of my number one favorites, kale with basically, just lemon-lime and olive oil, salt and pepper. And you massage that and if you have two or three heads, chop them up, put them in your fridge. It will literally last three to five days. In fact, it’s actually better on the second and third day. So if you make a big batch of this, grab a handful and you’re set rather than having to slice and dice every day.
Kevin: When you talk about washing vegetables, are you talking about when you buy them. Just take them home and wash them, then dry them and put them away?
Joel: Yeah OK. Yeah, unless you make them on the spot and then just bring them back, whatever you took straight out of the bag, wash them, and put them in your fridge. And that’s one less. It’s easier to do en masse than individually each time you go to do it.
Kevin: I got you. And you mention the burger base. I think a lot of people would be interested in the kind of stuff you put in a burger base and sprout, if you put lentils or any kind of grain?
Joel: Safe. No, I don’t use cereal. The basic I was thinking of is take raw almonds, put them in the food processor, chop them as finely as you want, relatively fine. A few carrots, do the same, grind them up, then that’s what I consider kind of a base, then I’ll chop some peppers, celery, onion, then blend them in. And if you want to put in, like, maybe some fresh parsley or something, that’s great. And that’s what I consider kind of a baseline. It’s quite simple and the advantage is that you can take this base, you’ve made a big batch of it, then tomorrow you take a handful and make a burger out of it and maybe you want to sprinkle some powder on it of chili on it so you have like a chili flavor on it or the next day you can sprinkle some Italian seasoning and fresh herbs and stuff a bell pepper with it or you can wrap it in a leaf of collard greens or of Roman.
If you’re not totally raw, you can wrap it in a tortilla, like a sprouted tortilla. So there are lots of different options or just grab a handful and toss it over your kale salad or whatever type of salad you eat. So the great thing is that you can literally change flavors every day with this base. You only had to do this once. Another good thing is to fill in a Portobello cap. You can put that with a little slice of tomato, a little slice of onion on it and you have a really good burger. Ideally, if you do this in the morning, around lunchtime, the moisture from your burger has somehow soaked into your portabello cap and it’s kind of like an open bun.
Kevin: Oh wow. Now you make me hungry.
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