House-fermented tree nut cheeses with seasonal vegetables and seed crackers.
Shanti Kitchen was founded in 2017 by blogger and chef Emilía Rún, with a suspicion that there was something missing from the culinary landscape in Los Angeles. With her interest in functional medicine, Emilía dreamt of bringing nourishing, non-inflammatory culinary experiences to those wishing to enjoy vibrant chef-prepared meals without compromise to their health.
With a specialty in plant-based cuisine from her years in the restaurant industry, Emilía has worked for years to perfect her recipes. In particular, spending hours in the kitchen creating the most decadent raw cakes that she could dream of—all while paying detailed attention to the ingredients she used. Shanti Kitchen’s desserts are fully raw, organic, sprouted, and naturally sweetened. We take pride in offering organic chemical-free stevia whenever we can to minimize impact on blood sugar.
Our Philosophy
We believe that eating in a way that prevents metabolic disease and keeps inflammation low is the foundation for long-term wellness. This translate to plant-rich, nutrient-dense meals with high-quality fats and a focus on quality ingredients at every turn.
Our produce is 100% organic, often biodynamic, and locally grown. We sprout our nuts, seeds, and grains before use to ease digestion. We use raw coconut nectar, raw local honey, pure maple syrup, and seasonal fruit to brighten up a dish. We only cook in avocado and virgin coconut oil, and do not heat our extra virgin olive oil to prevent oxidation. We use no other oils in our food preparation.
Cashew Caesar Salad.
"Shanti Kitchen’s food at RUNGA is always a highlight for our guests. We are the only wellness experience bringing this level of detail to everything we serve—including the desserts. Emilía has enabled us to do that.”
/ joSEPH ANEW, founder of runga /
Education
“With my vision of improving the culinary landscape, I am passionate about education and empowerment in the kitchen! It’s such a pleasure to bring classes and workshops to clients and conferences all over the US. Understanding that education is only half the battle, my teachings hone in on fun, attainable techniques for everyday plant-rich cooking to convey the fundamentals, and build confidence and trust in the creative process.” - Emilía Rún
Emilía is also available for in-person or online speaking and corporate seminars. Presentations and classes can be designed for different skill levels and to fit within any particular themes.
