David Kuhn is half of a creative culinary couple.
He and Kelly, his wife of 24 years, enjoy connecting in the kitchen and to Kansas City’s artistic community through their Kansas City Crossroads Arts District gallery.
The Kuhns modified their diet a decade ago to include only unprocessed foods, starting with fresh, organic and locally grown ingredients.
Kelly Kuhn says they’ve never felt better.
“David started cooking, and I started eating again. I am proud to be his sous chef,” she says. “I am a lucky girl that he shows me he loves me by making such delicious and healthy food.”
Co-owner, Blue Gallery
Special cooking interest:
Creating delicious dishes using fresh, organic ingredients
What started you on this path of ridding your diet of processed foods?
Kelly got very sick 10 years ago and lost her appetite. She was the cook but never strayed too far from recipes, and we also ate fast food.
Out of fear and love, I took over the kitchen, knowing I needed to make not only healthy foods, but also food delicious enough that Kelly would be inspired to eat again.
Not only did Kelly start to feel better, but in the process of relying on fresh and whole ingredients, I realized I felt better, too.
Is cooking your creative outlet?
Cooking with whole, fresh ingredients suits my artistic nature. I’m a non-practicing painter, sculptor and photographer, but I do like putting ingredients together and coming up with a new edible creation at the end of the process.
Kelly is the one that will style the plate and make it look pretty. I’m all about how the food tastes.
When we eat these whole foods, I never experience the sugar crashes I used to, and I feel fuller longer since the body burns proteins like organic chicken and grass-fed beef long and slow.
It seems like the way you cook is really a return to our common food roots.
Years ago, Kelly and I were frequent diners of Zin restaurant when Blue Gallery shared the same building. Having experienced exquisite food on a semi-regular basis, it started to dawn on us the significance of quality ingredients, little to no processed elements and the often simplicity of the dishes.
We also noticed how much better we felt after eating that type of food versus food that contained processed, artificial ingredients with excessive amounts of sodium and refined sugar.
Though we consider ourselves omnivores, we’ve really enjoyed recipes found on websites devoted to the Paleo philosophy, but we also borrow inspiration from vegan websites and mainstream chefs, including Nigella Lawson. I’ve modified her Meatzza recipe using organic ingredients, and it is delicious.
Who knew desserts could be a part of such a wholesome diet?
Kelly and I like to indulge in a sweet treat, but instead of using refined sugar, I will use honey instead. I also love using coconut oil instead of using butter.
Some of our favorite websites includeElanasPantry.com and PaleOMG.com
. This Blueberry Lemon Cake recipe is inspired by Juli Bauer, but I’ve modified it by adding a little more salt and extra blueberries. This dessert is our current obsession, especially when it’s served with a scoop of vanilla coconut ice cream.
Being with Kelly in the gallery and the kitchen is an extension of the kind of food we eat together. It’s just natural.Blueberry Lemon Cake
Makes 8 servings1 tablespoon coconut oil, melted
Cake:2/3 cup coconut flour, sifted 5 eggs 1/3 cup almond (or coconut) milk 1/4 cup raw honey 2 teaspoons pure vanilla extract 1 teaspoon lemon zest 2 lemons, juiced 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup fresh blueberries, plus more for garnish
Frosting:1/2 cup coconut cream concentrate (or coconut butter), melted 1 lemon, juiced 2 tablespoons raw honey
To make the cake:
Preheat oven to 350 degrees. Using coconut oil, coat the inside of an 8-inch spring-form pan and set aside.
Into a large mixing bowl, stir coconut flour, eggs and almond (or coconut) milk until well combined. Whisk in honey, vanilla extract, lemon zest and juice, baking soda and salt.
Using a spatula, gently fold in blueberries. Pour batter into prepared pan and place on a baking sheet.
Bake for 40 minutes or until lightly browned and done on the inside when a cake tester comes out clean.
Allow cake to cool completely before removing from pan.
To make the frosting:
Whisk together coconut cream (or butter), lemon juice and honey until well combined.
Spread frosting evenly over cake. Garnish with more blueberries if desired.Per serving, based on 8: 307 calories (60 percent from fat), 21 grams total fat (12.75 grams saturated), 132.5 milligrams cholesterol, 26.25 grams carbohydrates, 5.5 grams protein, 193 milligrams sodium, 1.25 grams dietary fiber. Source: Juli Bauer