Eating Healthy Is Easy with Kung Food Kitchen
Kung Food Kitchen is Ashland’s latest innovation in healthy eating. The brainchild of herbalist and acupuncturist Kara Miller, Kung Food Kitchen lets you go online, choose from among eight healthy basic items each week, combine them according to your diet and taste preferences, and have them delivered to your door.
Kara and her husband, Jason, are practitioners at Jade Mountain Medicine in Ashland, where their work in Traditional Chinese Medicine, or TCM, often includes diet and lifestyle recommendations.
“I’m always helping patients transition to, or maintain, a healthy whole foods diet,” Kara says, “but most of them feel they don’t have the time, knowledge or inclination to feed themselves and their families the way they actually want to eat.”
So she combined her passion for healthy nutrition with her talent for cooking, and Kung Food Kitchen was born.
“I started about three years ago, informally out of my home for just a few patients and friends,” Kara said. “More and more people wanted to place orders, so in January 2017 I acquired a commercial kitchen space downtown and went big.”
Kung Food Kitchen’s weekly menus consist of eight basic healthy items: fresh vege-tables, super greens, sweet potatoes or potatoes, squash, grain, legumes, meat or fish, and broth.
“It’s a mix and match, fully prepared meal system that allows customers to order any combination, any amount of food each week,” Kara says. “This is not a ‘subscription’ or set meal plan: You go to the online menu and choose which item, which size, and how many of each you would like on a week-to-week basis.”
Orders are delivered to your door in recyclable jars on Mondays. Everything is fully cooked so all you need to do is heat the items in any combination in one pan and enjoy a healthy meal in under ten minutes.
Kara is especially pleased that the menu provides a basic whole foods anti-inflammatory diet; there is no wheat, and it is appropriate for vegans, vegetarians, paleos or organitarians.
“I’m delighted to offer people a fully prepared, locally sourced meal system designed by a health care practitioner, based not only on modern whole food nutritional guidelines, but also on ancient traditional recipes and concepts,” she said “It is a vegetable-based diet with heirloom grains and legumes and small amounts of high quality fats, oils and meats. All of my meat and bones for broth come directly from local farmers. And my fish comes from a local distributor.”