born under the sun

seasonal food journal from SoCal

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  • May 18, 2017

    Roasted shishito peppers

    Roasted shishito peppers

    I have the pleasure to get hold of these very pretty looking peppers for a  long season here in California. First they appear in April and there is more and more of them as we are moving into the summer. I love everything hot and spicy, so I feel lucky when I pick one and feel…

  • March 19, 2017

    Nasturtium tacos

    Nasturtium tacos

    In the world of edible flowers maybe nasturtium is the tastiest. Its leaves have a stronger peppery taste than the flowers, and some flowers might carry sweetness too. The flowers are definitely a great addition to any salads, for pop of color and spice. The leaves look beautiful on any plated dish. When it comes…

  • March 13, 2017

    Pea and stinging nettle gnudi

    Pea and stinging nettle gnudi

    Hi Everyone! Sorry for being away a bit long from my blog and not to be sharing new recipes with you. I have been very busy with moving and finishing my raw vegan studies at Matthew Kenney Culinary. But now I am back! Probably those of you following me on Instagram, saw that I found…

  • February 12, 2017

    Raw plant based beet brownie with chantilly and kumquat

    Raw plant based beet brownie with chantilly and kumquat

    Hi Everyone! This is just a quick post of the recipe of my final project dessert at Matthew Kenney Culinary. I have just finished the course, and this dessert, which my husband found so amazingly good, is definitely worth a quick post here, because Valentine Day is coming… And some of you might want to make…

  • February 5, 2017

    Sunday market brunch series

    Sunday market brunch series

    The idea was born yesterday. A series of seasonal market brunches on Sunday. And why? As much as I enjoy creating complex dishes and paint a beautiful plating with my food, just as much enjoy the simplicity, yet complexity if done well, of farmfresh food. I love coming home from the market, looking at all the beautiful produce…

  • January 15, 2017

    Beet and sprouted lentil falafel

    Beet and sprouted lentil falafel

    So finally I decided to broaden my horizons, and after learning to be a chef at Le Cordon Bleu, attending bootcamps on farm to table cooking at the Culinary Institute of America, I am back to school. This time at Matthew Kenney, learning to be a raw, plant based chef. This might be a weird choice…

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