Kevin McCracken, Transformative Food

Kevin McCracken, Transformative Food Let Chef Kevin McCracken create awesome vegan and vegetarian cuisine for your family. Delivered weekly to your home in the Tri-state area of CT, MA, and NY

Let Kevin create weekly meals for your family or a simple intimate dinner with friends. Kevin specializes in vegan and vegetarian cuisine, delivered to your home located in the tri-state area of CT, NY, and MA. Kevin McCracken has been bringing cutting edge healing and vegan food to clients for 20 years. Alive, evolved, healthy, powerful, delicious food! Some Info about Kevin:

Graduate of the Cen

ter of the Light, New Marlboro, MA, a world renowned holistic healing training program. Program focused on:
*Food as a healing tool
*Herbalolgy
*Graf Body Systems: balancing body,mind, spirit
*Nutritional Counseling

Studied with Ann Wigmore, a revolutionary in healing foods, at the Living Foods Institute, Boston, MA. Began culinary training with Rebecca Kirhoffer in NYC

Studied and worked with international chef Heather Umlah.

11/06/2016

Food Choices for week of 11.07.16

Soups:
- Miso with Kale, White Lentils and Scallions (candida friendly)
- Lentil and Butternut Squash with Madras Curry
- Celery Root, Cauliflower and Italian White Bean with Roasted Garlic and White Pepper

Mains:
- South Indian Street Food influenced Califlower 65, sauteed Greens over Forbidden Rice
- Bombay Masala with String Beans, Zucchini, Broccoli and Chick Peas
- Dragon Bowl: Long Grain Brown Rice, Sea Vegetables with Ginger, Greenmarket Vegetables, Black Beans, Ume Sauerkraut, Marinated Tempeh
- Negril Je**ed Tofu, Siracha Spiked Yukon Gold Mashed Potato, Coconut Vegetable Saute
- Spaghetti Squash stuffed with Vegetables, served with Rainbow Chard and Jersey Tomato Ragout

Choose 1 Soup (1qt) and 3 Mains or 4 Mains and no soup.

All Dishes are double portioned: 8 meals
$300 cash w/ delivery
or 4 items at $185 are single portioned

Call (917) 587-1437 today!

The Test Kitchen
11/06/2016

The Test Kitchen

07/29/2016

Food Choices for week of 8/01

Soups:
Coconut Yogurt, Dill and Cucumber Soup with Pink Salt

Raw Zucchini, Mint and Pea Soup

Ginger Miso with Spinach Soup

Mains:
~Green Thai Curried Lentils with Fresh Purple Curly Kale and Asparagus

~Jamaican Je**ed Tofu, Smokey Paprika Baked Sweet Potato's, Coconut Vegetable Saute

~Brussels Sprouts with Mint, Chili Almonds, with Local Fresh Kale Red Russian Kale and Red Beans and Forbidden Rice

~Green Tea Yam Noodles, Black Garlic, Young Spinach, Broccolini, with Coconut Aminos and Aduki Beans

~Green Market Plate-Grilled Zucchini, Rainbow Swiss Chard, Broccoli, Fresh Roassted Snap Peas, served with Sprouted Tofu
over Wild Rice

Paleo Mains:
~Roasted Chicken Breast, Roasted Sweet Potatoes, Sauteed Local Bac Choi(Big and Beautiful)

~Seared Skirt Steak with Garlic Veggies and Onion Mashed Potatoes(Dairy free)

~Turkey Meatloaf with Southwest Dusted Smashed Yams with Garlic greens

(Add $15 to Organic Protein Mains)

Call to place order now: 917-597-1437

Choose 1 Soup (1qt) and 3 Mains or 4 Mains and no soup.

All Dishes are double portioned: 8 meals $300 cash w/ delivery:
or 4 items at $185 are single portioned

Herb roasted chicken with smokey baked beans and garden medley greens
06/24/2016

Herb roasted chicken with smokey baked beans and garden medley greens

Carrot, Zucchini, Coriander Tart with gluten free crust
06/24/2016

Carrot, Zucchini, Coriander Tart with gluten free crust

06/24/2016

A testimonial from Martha Klein, Norfolk, Ct.:

Kevin, Just love your food! As you know, I am busy, on the go kind of person. I don't have time to cook healthy food. Thank goodness for your service and talent. My favorite dish is still the Sante Fe plate. I also loved the ramps and lentils, and really, really loved the black rice with brussels sprouts, red beans and other things. Yum. Love, Martha Klein, Norfork, CT.

06/24/2016

Food Choices for week of 6.27.16

Call to place order now: 917-597-1437

Choose 1 Soup (1qt) and 3 Mains or 4 Mains and no soup.
All Dishes are double portioned:
8 meals - $300 cash w/ delivery:
or 4 items at $185, single portioned

Soups:
Raw Zucchini, Mint and Pea Soup

Ginger Miso with Spinach Soup

Dulse, Spring Onion, and Vegetable Soup

Mains:
~Green Thai Curried Lentils with Kale and Asparagus

~Quinoa Kale Salad with Dates, Orange and Sliced Almonds

~Jamaican Je**ed Tofu, Paprika Baked Sweet Potato's, Coconut Vegetable Saute

~Brussels Sprouts with Mint, Chili Almonds, with Local fresh Kale and Red Beans and Forbidden Rice

~Green Tea Yam Noodles, Black Garlic, Young Spinach, Broccolini, with Coconut Aminos and Aduki Beans

~Green Market Plate-Grilled Zucchini, Swiss Chard, Broccoli, Cauliflower, served with Sprouted Tofu over Wild Rice

Protein Mains:
~Roasted Chicken Breast, Roasted Sweet Potatoes, Garden Lettuce Salad

~Seared Skirt Steak with Garlic Veggies and Onion Mashed Potatoes
(Dairy free)

~Turkey Meatloaf with Southwest Dusted Smashed Yams with Garlic greens:
(Add $15 to Organic Protein Mains)

Call to place order now: 917-597-1437

05/19/2016

Menus come out every Friday. Email me to sign up for a transformative food menu!

Here's a SAMPLE MENU from the week of May 9th:

Soup:
Yellow Emperor Miso Soup with Spinach and Ginger

Black Eyed Peas and Garlicy Green Soup

Curried Califlower Puree with Coconut Milk(Vegan)

Chickpeas with Anti-Inflammatory Turmeric Masala Curry and Greens Soup

Entrees:
Negil Je**ed Sprouted Tofu, Smokey Dusted Yams, Coconut Sauteed Vegetables

Spaghetti Squash and Chickpea Masala with Salad Greens

Quinoa Kale Salad with Dates, Orange and Sliced Almonds

Green Tea Noodles, Black Garlic, Young Spinach, Broccolini with Coconut Aminos and Aduki Beans

Farmers Gratitude Bowl: Marinated Broccoli, Cashew Cheese, Oven Roasted Yams, Arugula, Pumpkin Seeds and Millet

Paleo Mains:
Organic Chicken and Garlic Mashed Potatoes with Organic Rainbow Collard Greens:

Seared Hanger Steak with Garlic Veggies and Honey Carrots:

Turkey Meatloaf with Southwest Dusted Smashed Sweet Potatoes with Garlicy Greens

Wild caught crayfish and brook trout rolled in cornmeal and buckwheat flour and then pan fried to deliciousness!
05/19/2016

Wild caught crayfish and brook trout rolled in cornmeal and buckwheat flour and then pan fried to deliciousness!

Huntsman Dinner - Wild caught crawfish and brook trout served with kale and zucchini saute and red samba rice from Sri L...
05/19/2016

Huntsman Dinner - Wild caught crawfish and brook trout served with kale and zucchini saute and red samba rice from Sri Lanka.

Paleo lunch plate - pan fried salmon with sweet potatoes and broccoli. Served with homemade sauerkraut.
05/19/2016

Paleo lunch plate - pan fried salmon with sweet potatoes and broccoli. Served with homemade sauerkraut.

Address

Millerton, NY

Telephone

+19175971437

Website

Alerts

Be the first to know and let us send you an email when Kevin McCracken, Transformative Food posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Kevin McCracken, Transformative Food:

Shortcuts

Share

Category