Kitchen Scoop

Standard "cooking" this is not.


Remove heat—that destroyer of live enzymes—from the equation, and both the kitchen and the activities that unfold there take on a different flavor, pun very intended. Ovens are nonissues, replaced by dehydrators and perhaps a stovetop or hotplate on which certain of our vacuum-sealed, bagged items can be tepidly warmed, in simmering water, up to 118 degrees Fahrenheit. (After all, the "hot" in hot chocolate—"cacao bean" in Pure Market Express parlance—is as essential to the experience as the chocolate!) That's the magic temperature below which foods retain the more pronounced of their life-giving properties.

Most of our dishes can be enjoyed with zero preparation—meet the delivery person at the door with your fork and spoon!—or with scant effort. However, when ordering staple items or a whole week's menu, be mindful of shelf life: Raw and living food is minimally processed and preservative-free: Fresh is the objective.

Click away for the scoop on storing and serving your goodies.