Creative Mindful Plant-based

Food design - Recipe Development - Retreats - Workshop - Consultancy 

 

“When people have an emotional reaction to food, I think that's what brings people together.”

—Nina Compton

“I always say that I don't believe I'm a chef. I try to be a storyteller.”

— Jose Andres

Find out more !

Hey hey come join us! If you happen to be in Antwerp on the 19th of January ! Unfolded - Matcha art dining experience I bet most of you know Matcha. Super finely ground powder of specially grown green tea leaves. The tea plants are covered 20&ndash
Pleurotus jammer Pink oyster mushrooms & turmeric millet together with smokey harissa. Pleurotus djamor - or pink oyster mushrooms, they were originally named Agaricus djamor by the German-born botanist around 19th century, I really would li
Hola Taco ! Is there anything more satisfying than making your own tortillas? :) We had so much fun making our own tacos during the retreat! @kukuisurfyoga It's so simple, you just need to find the right ingredients, or actually only one - The fl
Sun on the plates! I can not believe that it's been only more than a week since I'm back. On the one hand, it feels like I got back months ago, on the other hand, everyone is asking me about the recipes from the retreat, which helps me to keep the s
Yay another great retreat with @ It has been amazing ! and oh I love this island! Muchisimas gracias chicas! Ha sido incredible me lo he pasado genial  #foodstylingandphotography #foodstylingphotography  #foodphotography 
Laud food ! When I think about food, what makes it is so special and unique is the variation in textures. Texture of food often holds as much importance as flavor. One of the Oxford’s University professor won Ig Nobel Prize for his “
Sensory dinner memories🌱 It has been almost a week, I feel like I needed to process it before I could say anything about that evening :) Maybe I will just keep it short and describe it in 4 words: Surprise - Happiness and Amazing energy!&nbs
CHICKPEA SOCCA @foodfutureinstitute ' A STREET FOOD SPECIALTY IN SOUTHERN FRANCE, ESPECIALLY IN THE CITY OF NICE. ALSO CALLED SOCCA DE NICE, BECAME POPULAR IN FRANCE IN THE LATE 1800S, AND STILL REMAINS A SIGNIFICANT PART OF THE FOOD CULTURE IN MAR
4 more days and we are in summer! What are your perfect dishes when it gets super hot outside ? I bet everyone knows gazpacho, a cold soup and drink made of raw, blended vegetables. Back home in Poland we make something similarly but
Last class from my potatoes chapter:) @foodfutureinstitute THIS POT PIE RECIPE COMBINES THE HEARTINESS OF POTATO WITH THE EARTHY UMAMI OF MUSHROOM ! I made it while I was in Spain which is why had to alternate the recipe a bit since I couldn&rsquo
Sunny plates! Alter almost 3 weeks I finally got back home! The time spent in Spain was incredible, very inspiring and super delicious ;) I really can not wait to try all the recipes I’ve learned there!!! I’m also very excited for our
Hey hey, save the date ! Together with @sellamolenaar we would like to invite you to our Sensory dinner experience;) Connecting women through plant-based food and creativity You will experience unique creative exercises that will come with ever
Following Nord with @kukuisurfyoga My Galician experience. " Was it possible that life had more to give us than we could ever take for ourselves" - Micheale A.SInger ( btw @iremtucaltan thank you for the book !!! ) Last Friday I got to
Following north - Galicia retreat. 🌱🙌 Only a few days left to the retreat with @kukuisurfyoga I’m really excited to meet everyone, and to our cooking/ plating workshop;) Leafy plants unfolding! Yesss ! We will keep ourselves busy with m
'' Texture and pattern should function as a surprise " Recently black rice has been one of my favorite grains, maybe because of its surprising chewy texture and unusually taste:)  Sometimes you can even find it a bit nu