R. Thomas Deluxe Grill: food for life: living and eating the natural way with Richard Thomas

New Life Journal, April-May, 2003 by Richard Thomas

You are what you eat." I remember this expression from early childhood, but never really gave much thought as to what that really meant until recently. After a long career in the food business, I had begun to notice a change. The food did not feel the same, and nor did I feel quite the same. In my search for improved well-being, I found a parallel between what we have done to the outer environment and what is happening to our health. Two passions (other than food) that I enjoy are gardening and birds. I found a way to share my love for both with the people at the restaurant by making a garden patio with birds part of the decor. We have kind of an earthy funky feel to the place, so the energy of vibrant living things complements well. But it was through the birds and the garden that I found a new connection to the food.

Because I was concerned about the birds' health, I began using all natural fertilizers and feeds, and eliminated all the synthetic chemicals I had been using to garden. Not only did I notice an improvement in the health of the birds, and a new vitality of the garden, but the pests I had been battling for years disappeared. Could there be a connection? As I explored organics for my garden, I came to realize the miracle of the human body is deeply connected to the planet itself and the food supply that springs from it. My responsibilities as a good gardener, a loyal steward to my birds, and as a restauranteur, extend directly from our soil to your plate. Our inner body ecology is a delicate balance of organisms. And like the outer environment, it is reacting to the changes we give it. In a relatively short period of time, modern man has changed both environments, and Mother Nature has responded in kind with a food supply that is becoming less safe, and with health conditions that we are just coming to understand. As a businessperson, I realize that many folks still think of food, and eating out in particular, as a form of entertainment. not as medicine. But it can be both.

Our menu is an eclectic celebration, from burgers to breakfast from macrobiotic to raw. Donna Gates, author of The Body Ecology Diet, generously provided her time to teach our staff in the principles of cooking to heal. We prepare our food only with organic unrefined oils, organic grains, and organic produce when available. For those who choose to eat meat, we take the extra step to offer free-range chicken and beef. We make fresh juices to order, and offer many raw food options. We offer cultured foods, such as Kefir and Raw Veggie Kraut, a critical part of a healthy diet that many Americans know little about. We honor the food choices of both carnivores and vegetarians alike, and in doing so, hope to open new windows of opportunity for folks to explore. The decisions are up to you. Remember, you are what you eat!

Cucumber Wakame Salad
Makes 4 servings

2 tablespoons Wakame (dried)
2 European cucumbers (seedless), peeled, sliced thin
1 red bell pepper, julienned
1/2 red onion, julienned
1/2 cup raw, unrefined apple cider vinegar

Soak the Wakame in a large pan with cold filtered water (it will
expand a great deal) until soft, maybe 5 minutes. Pull out and drain.
Lay out on a cutting board, and trim off the stems, then chop into
small bite size chunks. Combine Wakame, cucumbers, red bell pepper,
red onion and vinegar in a mixing bowl, and hand toss. Chill until
serving.

Red Potato Corn Chowder

Herbamare is a sea salt steeped with organic veggies. It is available in
most natural food stores, or you can substitute a high quality Celtic
Sea Salt

1 tablespoon organic unrefined coconut oil
1 leek, cleaned & julienned
1 yellow onion, cleaned & diced
2 tablespoons chopped garlic
2 tablespoons dried thyme, divided
2 cups corn, fresh or frozen, divided
8 large red potatoes washed diced, divided
8 cups filtered water
Herbamare to taste

In oil, sautee leek, onion & garlic with a pinch of Herbamare,
[dagger] half the thyme and half the corn until onion is translucent.
Add three quarters of the potatoes and stir well. Add water and bring
up to a boil, then simmer. Simmer about 30-40 minute, until potatoes
are tender. With a hand blender, puree the mixture until smooth (or a
food processor could also be used). Fold into the remaining potatoes,
corn & thyme. Add Herbamare to taste, and simmer until potatoes are
just a little tender. Serve Hot!

Richard Thomas is the owner of R. Thomas Grill located at 1812 Peachtree Street in Atlanta, Georgia. Contact them at 404-872-2942.