Another thing that this trip brought to my attention was snacks, or more precisely what constitutes a good & yummy snack. I never really thought about the structure of a snack. For me a snack was a piece fruit, a handful of nuts, or a protein bar.
Read MoreI came back to the kitchen today after a few weeks of feeling no motivation to cook at all. I made hot cross buns for the first time and roughly followed this Donna Hay recipe.
Read More
It’s hard to believe that the year is almost ending. I barely updated or wrote anything here. It’s not like nothing happened, on the contrary, I had one of the most incredibly active and fulfilling year of the decade, and I’d love to share it with you.
As you might figure, it would be quite indigestible to pour everything out in just one post so I decided to break it into seasons, or acts, like a play. My life’s play over the last year.
There is, however, little tidbits that don’t fall into any of the seasons or acts but are still worth a share. Here they are, also in groups of fours.
4 favorite podcast interviews:
Rupert Sheldrake on Under The Skin with Russel Brand
Safi Bahcall on The Tim Ferriss Show
Rory Sutherland on London Real
Robert Macfarlane on On Being with Krista Tippet
4 most played songs:
Sisyphus by Andrew Bird
Metal Pluriarc with one Woman, Instrumental Music of the Kalahari San
Fallen Through Time, Outlander Soundtrack
Jealous Guy by Donny Hathaway
4 aha-moment quotes for which I don’t have the source as I just wrote them casually on my journal:
All emotions have a story behind them
Self-sabotage is misdirected self-love
Absolute perfection comes from faith not behaviour
Joy is best served without a side of shame
4 favorite food combination breakthroughs:
Beet & tahini, sweetened with banana and apples, warm, for breakfast
Sweet potato & red pepper, in a smooth soup
Cashews & preserved lemon, creamed, as a salad dressing
Dried apricots & any type of curry powder blend, in a warm sauce
This is it for now. More on this past year very soon.
After an excellent experience with Matthew Kenney Culinary in Venice, Los Angeles, last March, I decided to embark on a longer challenge and enrolled for their online Fundamentals of Raw Cuisine - Level 1.
To be completely honest I wasn't expecting the course to be as challenging as it was! Raw food cuisine requires a tremendous amount of planning, preparation and patience.
This course covers the basics that any chef (raw, vegan or not) should know, starting with knife skills and care, to nutrition concepts, flavour balancing, recipe development and plating guidelines. It's obviously a hands on experience with just the right amount of theory and creativity.
During one month, dedicated instructores give each student precious feedback, encouragement and freedom to acknowledge, experiment and create beautiful recipes and presenting them in the most beautiful, harmonious way.
I'll leave you with some of those creations and a link to their website: https://matthewkenneycuisine.com
Maybe you get inspired as well and help us Craft the Future of Food!
