In the raw

Having finally ventured to the highly praised Roxanne's, the organic and living foods restaurant and take-out shop in Larkspur, California, now I know why Chef Roxanne Klein is considered one of the greatest culinary visionaries of our time: One bite of her cuisine, and it was clear. Roxanne told me her passion fur raw cuisine is fueled by the "sensual taste of freshly picked organic produce" and that her "energy" has never been better since she started eating raw.

If you can imagine Dean & DeLuca in the raw, that's Roxanne's To Go, a take-out shop with all-raw and vegan cheeses, bagels, pizzas, crackers, granola, spiced nuts, entrees and salads. Desserts include pecan pie, lemon cheesecake and chocolate chip ice cream sandwiches. Roxanne spent 8 months perfecting her almond milk-based vanilla and chocolate soft-serve ice cream. If you can't get to Roxanne's, her first cookbook, Raw, is available at bookstores or through her Web site (www.roxraw.com; 415.924.5004).

COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning