We create delicious, healthy, organic, vegan meals and baked goods. Since our menu is seasonal... it changes every 3 months.
Eating fruits and vegetables that are in season brings us in tune with the rhythms of the earth. Summer delivers a rainbow of colors and diverse produce choices. Autumn ushers in sweet flavors and hearty foods such as yams, potatoes, and winter squash that fill savory casseroles and compliment baked beans. Winter options like citrus fruits instill sweet and sour tones that complete soups and wake up sleepy pilafs. And spring signals fresh beginnings with an abundance of greens.
Taking advantage of the produce that is in season assures you that we are choosing produce picked at the peak of ripeness.
Health is something that we often take for granted, until we lose it. For me… choosing to become vegan was easy and authentic to me. Being that I am also a yoga instructor, veganism was something that was in alignment with my personal values, as well as with my yogic teachings and studies. But finding vegan, in a world that thrives on the consumption of meat and animal byproducts... that was a completely different story. I struggled every time we went out to eat or met with family or friends for dinner. I just could not find foods or meals that were ethical, sustainable or organically produced. I got tired of hearing “you can just order a salad.” So, I began experimenting on my own, at home. That was also the last time I ever ate or purchased a $14.00 salad... made up of mostly iceberg lettuce... ever again. No one should have to spend that kind of money on something so lack-luster and unfulfilling.
My kitchen soon became my laboratory, and my family and friends became my guinea pigs. And, they didn’t seem to mind. But the most important discovery for me was that I felt safe. Safe being in the privacy of my own kitchen, where I was no longer ridiculed, judged or criticized for my lifestyle choice, and where I knew I could incorporate all my dietary needs.
What started out as a trial and error system of exploring food diversity, that was also healthy, organic, sustainable, and balanced… became The Plant Powered Kitchen.
I am not here to push a specific diet on you. But regardless of what dietary theory you resonate yourself with, my nutrient dense recipes will help you incorporate more plants into your meals.
Health is not about eating perfectly at every meal of every day. It’s about sticking to those seemingly small habits that pay big dividends: surrounding ourselves with uplifting people, exercising regularly, sleeping well, choosing positive thoughts, and living in a supportive environment. It’s about living your best life! That means taking the time and effort to assess and focus on those important aspects of our lives on a regular basis. When we bring awareness and effort into our daily lives, that’s when transformation occurs, and we start to see big changes in our health and life.
Sharon Ballenger, Chef
The mission of The Plant Powered Kitchen is to promote sustainable, healthy, and compassionate living. Research has demonstrated that a plant-based (vegan) diet centered around organic whole foods is the most supportive diet for health and longevity. A plant-based diet also has the benefits of preventing the suffering and ecological destruction caused by the consumption of animal products. As part of our commitment to you, our animal friends, and our planet, The Plant Powered Kitchen offers nutritionally balanced, natural, mostly organic and locally-sourced, 100% plant-based meals that are healthy, sustainable, compassionate, and delicious!