Making vegetables look and taste sexy, one dish at a time.
Kitchen Revolution is an Alabang-based gourmet food company specializing in holistic, plant-based cuisine (vegan!), owned and operated by Marie Gonzalez. I offer group or private cooking classes and workshops.
Marie is available for cooking demonstrations at schools, corporations, and festivals. I also offer consultation services including vegetarian recipe development for restaurants and food companies.
Kitchen Revolution has been featured in a number of media including the ABS CBN News Channel, Yummy Magazine, Appetite Magazine, Town and Country Magazine, Sunday Inquirer, and the Philippine Star. Starting this year, check out Marie’s regular column in Yummy Magazine.
A happier you.
According to the Physicians Committee for Responsible Medicine, people who eat a plant-based diet have much lower cholesterol levels and blood pressure than meat eaters. Many studies show that replacing animal protein with plant protein lowers blood cholesterol levels — even if the amount and type of fat in the diet stays the same. A vegetarian diet has a clear advantage over other diets — it can help prevent cancer, control diabetes, and lower the risk of osteoporosis. A vegan diet is naturally cholesterol-free, as it is free from animal products — the only source of dietary cholesterol.
A happier planet.
The United Nations has declared that a global shift away from animal-based foods is necessary to save the world from the most devastating impacts of climate change. The livestock industry is one of the largest contributors to environmental degradation locally and worldwide. Modern practices of raising animals for food contribute, on a massive scale, to: deforestation, air and water pollution, land degradation, loss of topsoil, climate change, the overuse of resources including oil and water, and loss of biodiversity. The inefficiencies of meat, milk, and egg production range from a 4:1 energy input to protein output ratio up to 54:1. A person existing chiefly on animal protein requires 10 times more land to provide adequate food than someone living on vegetable sources of protein.
One of the best ways to conserve resources and protect the environment is to eat lower in the food chain.
Peter Singer, one of the founders of the animal liberation movement, said it best: if alternative means of survival exist, one ought to choose the option that does not cause unnecessary harm to animals. Many atrocities occur in the raising and slaughtering of animals for food.
For example, in egg production, hens are confined in cages so small that they cannot stretch their wings or legs and cannot fulfill normal behavioral patterns or social needs.
In dairy production, cows are given high energy feeds which cause metabolic disorders including ketosis and laminitis (which causes lameness). The veal industry is a direct by-product of the dairy industry, wherein male calves live their lives in wooden crates and are fed a diet deficient in iron and fiber, designed to make them anemic.
In pork production, sows are treated like piglet-making machines and confined in gestation crates that prevent them from turning around or lying down comfortably.
In beef production, it is not uncommon for cattle to be hung upside down still conscious, where they either bleed to death that way or are cut up to death.
In poultry production, chickens are genetically altered to grow twice as fast and as large as their ancestors; as a result, their hearts and lungs are not developed well enough which can result to congestive heart failure. It is not uncommon for them to experience crippling leg disorders due to their abnormally heavy bodies.
In seafood production, farm-raised fish are crowded in excrement-laden waters and are susceptible to disease and suffocation.