Robin Keuneke’s newest book, The Iberian Table – Healthy Cooking Secrets from the Land of Longevity identifies the Spanish Mediterranean Diet as nutrition’s best-kept secret. Part cookbook, health book, and culinary-travel memoir, The Iberian Table pulls back the curtain to decode one of the world’s healthiest cuisines. Spain is recognized as having more restaurants in the world’s top 50 than any other country, and the people have a unique longevity, second only to Japan. Through over 100 easy to follow recipes, readers will gain advice on meal planning and weekly menus with ingredients easily obtainable from most grocery and/or health food stores.
Robin is also a natural foods chef, and the author of Total Breast Health, a Publisher’s Weekly Best Book of the Year, and The Detox Revolution. Keuneke’s effortlessly entertaining writing style and leading content, offering readers fresh perspectives on improving their lives through food.
Can you point to one event that triggered your interest in your career?
Though I had painted and drawn since I was a child, I thought I wanted to be an actor, so upon high school graduation, I went to Emerson College in Boston. But being in the limelight felt unnatural, so I left Emerson to study at The Art Students League in NYC. My paintings are large and colorful. Always fascinated by cooking and recipe creation, I became familiar with NYC’s Union Square Farmer’s market where I was able to speak directly to farmers who embraced sustainable organic practices. Their produce was the best I had ever tasted! The farmers grew everything imaginable, and foraged, too. Flavors of fresh organic produce filled me with delicious pleasures. Organic restaurants run by talented chefs sprang up all over Manhattan.
Wanting to learn more about natural foods cooking, I began attending the Macrobiotic Center in Soho, which was dedicated to organic, whole grain cookery. There I met courageous individuals who were healing disease. Realizing that modern illnesses were linked to processed foods, pesticides, and refined ingredients, my passion for recipe development exploded. Wanting to share my enthusiasm about creating health through food, I began teaching small group cooking classes from my home kitchen and began a little booklet for my students “Total Breast Health Power Foods and Recipes for Protection and Wellness”. Scientific studies supporting the healing foods in my recipes were included in the back. I had it printed myself.
Around this time, my following expanded and was invited to be a guest on NYC Health Talk Radio, which was national. I was asked to be food editor of Total Health magazine. Someone with contacts saw my self-published booklet and introduced me to a major publisher. A year later, TBH was released, selling more than 25,000 copies.
Over the course of decades, my travels to diverse places in the world had introduced me to all types of traditional cooking. When I became familiar with Spain I kept returning. There I experienced the freshest and most diverse plant-based recipes I had sampled anywhere, so I began The Iberian Table, my third and most complete book on health. The urge to paint, cook and write remain equally strong to this day.
What about this career choice did you find most appealing?
My fascination for Spain has led to a new area of literary interest – culinary history. Basque to Barcelona, my current project (near completion) is a collection of short stories, all set in Spain, during various historical periods. In one story, our young protagonist, Maria a food critic, takes us with her to a dinner meeting in a Basque town, near the border of France, noted for young chefs just starting out. A certain someone appears who… repels and attracts. Maria is fascinated. He senses interest and presses her to attend a “gathering” promising that “the very things that repel you will become what you seek”.
What steps did you take to begin your education or training?
In addition to attending the Macrobiotic Center in Soho I studied at Ann Marie Colbin’s Natural Gourmet Institute, in NYC. It was a dynamic, artistic place. New ideas were rote. The staff appreciated my booklet on women’s health and asked me to hold a workshop there. Sadly, Colbin has passed on, but her wonderful curriculum lives through The Institute of Culinary Education. Colbin stressed that everyone is different… for example, ingredients/foods that recharge one person’s digestion may not be effective in another individual.
Along the way, were people encouraging or discouraging?
People of every age, seem to be interested in healthy cooking.
Did you ever doubt your decision and attempt a career change?
As you see, I experienced a career change. Being more bookish and introverted, I realize of course I would not have made a compelling actor! Ha. I’m an artist/writer and a devoted home cook. I am always exploring.
When did your career reach a tipping point?
I’m there now. So exciting but so busy!
Can you describe a challenge you had to overcome?
Interesting…
Yes. Early on – before I wrote – I observed that some individuals perceived me as a “spacey artist.” However, after I published my first book- people gave me a lot more credit.
What single skill has proven to be most useful?
Cooking! Health is everything.
What accomplishment are you most proud of?
Maturity has revealed patience.
Any advice for others entering your profession?
Cook! Sample foods from all cultures. Read, read and read! Keep a cooking journal. Develop your writing style.
Learn more at www.theiberiantable.com
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Author photo courtesy of Iberian Table.
