116: Lessons in Healthy Indulgence From HungryRoot
Former Contestant on Top Chef Masters, Marco Pierre White. Chef Franklin Becker didn’t want to sacrifice the pleasure of a truly good meal to eat “healthy”.
Being diagnosed with type-2 diabetes at the age of 27, and having his son diagnosed with autism set fire to Franklin’s desire to create food that not only tasted great, yet was also healthy. Thus, Hungryroot, a company that makes comfort foods from vegetables was born.
Hungryroot uses vegetables in dishes we all love, but don’t typically associate with vegetables, like cauliflower couscous, black bean brownies, and maple chickpea pancakes. The maker of vegetable-based convenience foods raised $3.7 million in a Series A financing round led by Lightspeed Venture Partners. Lerer Hippeau Ventures, Crosslink Capital, KarpReilly Investments and Great Oaks Venture Partners also participated in the round. Hungryroot has received a total of $6 million in funding to date.
The company offers a product line of 7-minute meals, sides, sweets, spreads and breakfast items on its website, www.hungryroot.com, as well as on FreshDirect and Amazon Fresh. All of the company’s products are vegetable-based, gluten-free and under 500 calories. The company was founded by serial entrepreneurs Ben McKean (Savored), Franklin Becker (The Little Beet, Top Chef Masters) and Greg Struck (Long Island Iced Tea Brands).
Would I be able to taste the difference between healthy brownies made of black beans and cookies made of chickpeas? What do they taste like?
I invited Chef Franklin Becker onto the show to learn more.