IN THE KITCHEN WITH KEVIN RUTHERFORD
Tell us about yourself:
I’ve been involved in the trucking industry my entire life. I bought my first truck when I was 22 and went into business. I was clueless and lucky to survive long enough to realize I needed to learn about business quickly. I started studying business, and ultimately went back to school and became a Certified Financial Planner. I used that experience to help other new business owners with money and taxes. After 20 years of helping others, I was asked if I could help truck drivers with health. The statistics for drivers are horrible—twice the incidence of obesity, diabetes, and heart disease than the general population. I went back to school again and became a Functional Nutritional Therapy Practitioner and started working with drivers. Over the last 6 years, We have helped thousands of drivers lose hundreds of thousands of pounds combined and reverse many metabolic diseases. We have developed the NDK (Nutrient Dense Keto) diet and help drivers eat healthy on the road.
How did you get involved in cooking?
Growing up, I remember my Mom doing two things, reading and cooking. Today those are my two favorite things. I started cooking as a teenager and have never stopped. It is how I relax and unwind.
Describe your cooking style:
Fusion and component would be the words I use. I love to take traditional recipes and add non-traditional ingredients and flavors. I also create a lot of my meals using components. I’ll pre-cook different proteins with different methods and pre-make slaws, sauces, etc. Then, combine components in new ways to create multiple dishes out of the same ingredients or components.
How did you learn about grass-fed meats?
If I remember correctly, it was the book “Effortless Healing” by Dr. Mercola.
What is your favorite recipe featuring grass-fed meat?
It’s always a tough question for me to identify a favorite, and as simple as it is, I would have to say a well prepared Tomahawk Ribeye. I like to put it on the smoker at 400 degrees and heavy smoke till the internal temp is 125 degrees. By that time, it has a beautiful char on the outside and is perfectly rare inside. It’s life-changing!
You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:
1) Beef, lots of Beef
2) Salt, you CAN’T cook without salt.
3) Avocados, so versatile I can make guacamole and chocolate pudding.
4) Garlic, life would be very sad without garlic
5) Cabbage must be my Irish Heritage.
The one tool I would want would be my Brava Oven.
Best cooking secret/tip/piece of advice you’ve learned:
Experiment, don’t be afraid to try something new and break the rules. Also, pressure cooking hard-boiled eggs was a game-changer for me.
What’s your favorite quote/song for culinary inspiration (if any)?
“Vegetarians and their Hezbollah-like splinter faction, the vegans … are the enemies of everything good and decent in the human spirit.”
― Anthony Bourdain
Anything else you want to share?
You can listen to my radio show, “Trucking Business & Beyond” on Sirius XM Radio, Channel 146, Monday Through Friday 11am – 2pm ET
Website: Let’s Truck
Healthy Tribe: Healthy Tribe
Facebook Group: Destination Health TRIBE
Let’s Truck University: Let’s Truck University
YouTube: Destination Health
Enter To Win!
Enter to win our January 2021 Nutrient Dense Foods, Featured Chef Contest for a chance to win $150 bundle of farm fresh food. Contest runs from January 1 – 13, 2021