Forelle was created to provide a simple solution to a lot of not-so-simple problems. From the devastating decline of our natural environment to the growing incidence of diabetes and cancer diagnoses, some of the most complex challenges we face can be solved by eating more plant-based foods. When those foods are raw, you get added health benefits such as more energy, better digestion, and clearer skin.
But preparing raw, plant-based meals takes time. That’s where we come in.
Forelle makes raw, plant-based meals and delivers them to homes and businesses seven days a week. Our head chef works constantly to create new recipes using whole, organic, and seasonal ingredients that are sourced from local suppliers. Raw, plant-based meals get delivered directly to your door so you don’t have to spend time shopping for the right ingredients and pouring over cookbooks. And you’ll have peace of mind knowing that all your meals are created from ethical sources that help every stakeholder in the food system.
Tim Gowen, Founder
Tim’s first career was in outdoor tourism. He spent seven years as a river guide on the Colorado Plateau. While drawn to the connection to nature and opportunity to lead people to amazing places, he got burned out by the physical stress. The “vacation diet” and excessive drinking that’s common among river guides took its toll and inspired Tim to think more carefully about what he put in his body. He got introduced to raw-food culture when he started working at Portland Juice Company, where he was head of production. Inspired by Portland’s vibrant food and wellness communities, Tim set out to create a solution for people who are committed to conscious, healthy eating but also time-crunched and inexperienced with raw-food preparation.
Salimatu Amabebe, Head Chef
From New York City to Guatemala to Germany to Portland (and many places in between), Salimatu has cooked and led workshops about raw and plant-based eating all around the world. When an experiment in raw vegan cakes blossomed into a passion for teaching others about raw, plant-based eating, Salimatu founded the food business and recipe blog Bliss House. Through Bliss House, she offers vegan and raw-food preparation workshops, conscious-cooking classes, food-activism talks, and many, many recipes. When she’s not busy running her company or whipping up meals for Forelle, Salimatu is hard at work on a vegan Nigerian cookbook.