Don’t forget to check out Angela’s “LGS Daily Recipe” online recipe magazine & the new “Jack Up The Raw” 6-week coaching program!
Pythagorion on the island of Samos... the birthplace of Pythagoras, and where my family is from.
My Background
I’ve been a lover of great food as far back as I can remember. I relished working side-by-side with my mother from childhood to prepare the exquisite Greek dishes that were such a part of my upbringing, and I started pouring my attention over cookbooks in elementary school, launching an early passion for inventing dishes for my family.
In fact, I don’t think I can undermine the effect my Greek upbringing had on my sensibilities around food. Growing up visiting my family on the island of Samos in the Aegean, ingredients were simple, fresh, colorful, and utterly delicious. A great part of every day revolved around the pleasure — and community — of eating. And the imprint of gorgeously sensual fruits and sensational comfort foods left an indelible mark that is with me yet today.
"Horiatiki" Salad -- The center of any Greek's table...
By the time I was in my teens, I was a lover of Things Gourmet before gourmet had hit its stride, and by 20 I started working in some of the country’s best restaurants.
I’ve been a waiter or headwaiter (captain) in great places such as Gotham Bar & Grill and Union Square Cafe in NYC, and The Ryland Inn in New Jersey, where waiters are expected to be professionals and keepers of rarified knowledge and purveyors of rarified service. In Minneapolis, in earlier years, I opened Yvette at Riverplace and worked at Mitterhaus La Cuisine and The New French Cafe. I’ve worked at French, Italian, Bistro, California, Spanish & Portuguese restaurants, and studied fines wines for years as a part of my work.
At the same time, I started a family early and, in lieu of the freedom to travel, I used the kitchen as my travel medium. I learned how to cook Indian, Thai, French, Italian (and Greek) cuisines from scratch, without recipes. The world of food and creating delicious experiences, and working with the finest ingredients I could lay my hands on, has been an enormously significant and intensely creative, fulfilling part of my entire life.
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Pioneering Raw, Living, and Superfoods Cuisine
Enter: Raw foods. For me it is the most natural pleasure to be able to delve into this brave new world of raw, living, and superfood cuisine, and to share my discoveries and creations with others.
My style is not fiddly or complex. It is home-cooking and simple, with maximum pleasure for minimum effort being modus operandi, always. In that regard, my spirit in the kitchen is very similar to Nigella Lawson’s. I’m no chef… but a great lover of great food!
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Delicious Food, Extraordinarily Healthful Food… For Everyone
So, in that vein I hope my creations are accessible — and useable — to many. I create dishes for the pleasure of my own taste buds, which by now are irretrievably jaded. But my focus isn’t on rarified technique — it’s only on the simplest, best, cleanest, most wholesome ingredients… food with maximum life force, minimally contaminated by the massive urge in our current culture to push-push-push and force past what nature is naturally inclined to create in its most balanced state.
I love to feed. I love to nourish. I love to give pleasure. My world is driven on many levels by the urge to experience the full deliciousness of living, on both a physical as well as a soul level.
So, I invite you into my “kitchen”, and hope you find some enjoyment, pleasure, and deliciousness there which makes a difference in your life, which brings your soul a feeling of satisfaction, your spirit some upliftment, your taste buds fulfillment…and your body unprecedented vitality, nourishment, and health.
Welcome to My Kitchen. 
Angela
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