Knowing that it starts from the inside out, Freshology wholeheartedly embraces the philosophy of healthy living. They recognize that maintaining optimum health involves keeping one’s weight in check, eating healthy and fueling the body with a combination of nutritionally balanced meals on a daily basis. Freshology’s delicious calorie and portion controlled meals consist of lean proteins, good fats and low-glycemic carbohydrates, with ample servings of fruits and vegetables, which are known to aid in building immunity and provide the necessary antioxidants bodies need to fight disease. In addition to the benefits of weight loss and weight maintenance, the Freshology meal program also helps sharpen mental focus, increase metabolism, stabilize blood sugar, increase energy, and decrease cholesterol levels.
With fresh, nutritious cuisine and a premium level of product development, quality taste, and style, Freshology boasts the best tasting home delivery menu on the market. The 28-90 day menu rotation is designed by five-star chefs and of generous meal variety sure to please even the most discerning palates. Customized in their state-of-the art kitchens, and free from preservatives, freeze-dried or dehydrated ingredients, healthy, calorie proportioned meals are prepared fresh and beautifully arranged by Freshology’s culinary artists, and then delivered to clients daily. Freshology also proudly embraces global responsibility. Their healthy meals, Go Green and biodegradable packaging, along with their business alliances all demonstrate a commitment to sustainability, green awareness, and “best practices.”
Based on market availability, Freshology procures a combination of all natural, organic and premium conventional foods. They source meat based on a free-range environment with feed free from hormones and low stress hand processing. If a product is not market available through organic certified suppliers, Freshology chefs source the finest possible quality ingredients through local farms and ranches that utilize sustainable practices or conventional farms that provide a superior product that best fits the high standards of the company.
Todd DeMann founded Freshology in 2005 based on the firm conviction that healthy nutrition and top-level cuisine were not mutually exclusive, but in fact were natural partners. Recognizing the rapid growth of the organic food movement over the last several years and the need to address the growing obesity problem plaguing many Americans, DeMann applied his management and client service skills and quickly built Freshology into the premier healthy food delivery service in Southern California. As the organization’s CEO, DeMann oversees all aspects of the company’s work from menu creation to staffing, and forging innovative partnerships with sister companies to expand the scope and quality of Freshology’s offerings. Today Freshology reaches households across the nation, helping individuals to meet their weight loss and wellness goals with customized home delivery meal options.
“At Freshology, we strive for excellence in all aspects of business services and relationships, internal and external. Our ultimate goal is to provide our clients with delicious and nutritious meals to fuel their bodies in order to live a healthy, vibrant life while being conscious of living in a healthier world.”
As one of the most highly regarded chefs to emerge from the Los Angeles culinary scene over the last decade, Raffi Asadourian brings a combination of rigorous training, farsighted leadership and an impeccable palate to the position of Chef de Cuisine at Freshology. A product of Joachim Spilchal’s Patina Group, Chef Raffi has worked alongside such mentors as Walter Manzke, David Myers and Mark Gold, synthesizing those master chefs’ matchless guidance with his own creative ingenuity and passion for working with fresh ingredients and nutritious recipes. Since February of 2008, Chef Raffi has served as the Culinary Director of Freshology’s national gourmet meals programs.
Pan-Roasted Tilapia with “Forbidden” Black Rice, Heirloom Carrots and Basil Puree
• x4 4 oz. Tilapia filets
• 1 tsp. salt
• 1 tsp. black pepper
• 1 c. Chinese forbidden rice
• 1 ½c. water
• 1 Bay leaf, fresh
• 2 cups mixed Asian mushrooms
• 2oz. Ponzu sauce
• 8oz. Heirloom baby carrots
• 6oz. Heirloom baby potatoes
• 3oz. Extra virgin olive oil
• 1oz basil leaves, fresh
• 1oz. Edible flowers
• Salt and pepper to taste
Preheat oven to 350F. In a large bowl, combine carrots and potatoes with olive oil, salt and pepper. Place them on a sheet pan and roast for 20 minutes or until tender. Keep in a warm oven until ready to serve. While the vegetables are roasting, combine rice, water and bay leaf in a sauce pan. Cover sauce pan with a lid and cook over medium heat for 15 minutes. Remove sauce pan from heat and keep the rice covered until ready to serve. Next, sauté mushrooms in a skillet on high heat for 3 minutes. Then deglaze the pan with Ponzu sauce using a wooden spoon to scrape up browned bits on the bottom of the pan. Set mushrooms aside. To prepare basil puree, bring a pot of salted water to a boil and blanch the basil leaves until bright green. Squeeze out excess liquid and allow leaves to cool. Once cooled, place the basil leaves in a blender and puree with 4-5 ice cubes. Season the puree to taste with salt and pepper and finish off with a drizzle of olive oil. Prepare the Tilapia by seasoning it with salt and pepper. Cook in a non-stick skillet over high heat for 2 minutes on each side. To plate, place a mound of the warm rice in a center of the plate, place fish over the rice, arrange mushrooms, carrots and potatoes around the fish and spoon the basil puree in between the vegetables. Garnish with flowers and enjoy!