About

Eat Clean, what do we mean?

The purpose of highly processed food is to extend shelf life - not your life.

The food we consume directly affects our health and well-being, both the quality and quantity. Over the years we became quite particular about foods we consume and what to best avoid. We simply chose to apply the same standards to the food we offer at Mana. We never compromise on taste and use choice ingredients. But claims are easy to make so let's get specific.

We read every label paying close attention to each ingredient to avoid colorings, fillers, preservatives, and anything imitation or highly processed. We do not deep fry or cook with seed oils (AKA vegetable oils like canola, soybean, etc.) as these are highly inflammatory and some of the worst offenders to general human health. We use Himalayan pink salt exclusively - you won’t find table salt in our kitchen as it's highly processed, stripped of natural minerals that counterbalance the effects of excess sodium, and may contain anti-caking agents and more. We make our hummus with organic chickpeas because conventional chickpeas are often loaded with Glyphosates (Roundup). Extra virgin olive oil is one of the healthiest fats to include in your diet, but also known to be adulterated so we use brands that can be trusted based on extensive research. We use only local pastured eggs, grass-fed beef and grass fed butter. We soak, cook and prepare foods with filtered water (NSF/ANSI 53&42 levels). We select local and organic ingredients whenever possible and continue to seek out and partner with local farms. We retain nutrients & create deeper flavors by using preparation methods such as braising & slow-fermenting. We fresh freeze most of our baked goods to preserve quality & recommend toasting them before eating. Both methods enhance flavor while creating resistant starch, which benefits gut health & reduces glycemic response.

What type of food do you serve?

We're having a hard time choosing one category. We simply make and serve food that we enjoy eating and can be made with choice ingredients and healthy cooking methods (see above section). As can be expected, our backgrounds and experiences influence our menu, which focuses on a selection of our favorites from the Middle East and the Mediterranean region with Asian elements. Stay tuned for a wider variety and specials in the future.

A little about us

Ron:

I grew up in Israel but spent a couple of years in Italy during middle school, which was my first real exposure to both American and Italian cultures (I attended an American school in Rome). After military service, I studied organic and physical chemistry, helped raise two wonderful daughters, and spent a couple of decades in health and research-related software development. I craved the deep umami flavor of the fresh hummus I remembered, and after years of trial and error, I created (concocted?) a version I was happy with, which inspired the creation of Mana. This journey also sparked my interest in creating other foods and, more recently, baking. I suppose I finally did get back to chemistry

Carla:

I was born in the Philippines and raised in suburban New York. After finishing in textile design and working in fashion for a while, I shifted gears to study Chinese Medicine. With acupuncture and herbs, I'm always looking to connect the dots that make people whole and balanced. In my 10+ years of practice, I've found diet to be the most neglected yet crucial link since everything you consume directly affects how your body functions. Food is energy so I appreciate meals that are not only delicious but also leave me feeling good long after I’ve eaten. These days, Ron and I mostly cook and eat at home. When we first met, he introduced me to his style of hummus and pita and I was hooked. Mana Kitchen is our collaborative attempt to share what we’ve learned through clean, tasty, and simple food inspired by our cultures and experiences.