Prehistoric Bread – Triticum monococcum research
High school research advising
Cacao documentary – Cost Rica
Dehydrated food research
Raw food factory setting up – R&D
Energy Balls 5 Elements
The temperature of the kitchen was between 10ºC and -5ºC, every ingredient must be heated to the right temperature, and fermentations were a funny game, in this case fermenting walnuts with Asperguillus Oryzae.
Making natural colorant out of beetroot.
Chocolate Bean-to-Bar research
Raw Food Workshops & Events
Raw food Party in Hotel Capri – Sitges
Show cookings for Iswari France and Switzerland
Promoting Iswari superfoods in Martigny – Switzerland. in this case explaining customers how to make veggy milk from hemp seeds.
Hemp seed milk, photo by www.alive-by-alice.com
Promoting Iswari, and the first packed products for Gaihamsa in Veggy World Lyon
Rainforest Keepers – Street food workshops – Chiapas – Mexico
My main missions in Keepers
Fresh cacao beans preserves
All the ingredients were harvested every morning through the gardens and bio fields, in this case a huge cacao trees field wich is abandoned, due to difficulties to get in with a car, so the road is too damaged, the only access is walking or by horse, so tones of fruits are beeing wasted daily.
Also the Axiote used, was freshly harvested.
The Axiote it needs to be boiled and reduced, to obtain the fatty red paste, flavorfull and tasty, normally used to cook meat, also gives good result on sugary preparations.
Many trials were needed before arriving to a proper recipe to teach on the workshops. Sun-to-sun job, early morning harvesting until sterilizing with wooden fire on evening, next day opening the jars while harvesting more…
In Chajul Workshop, teaching how to preserve fresh cacao beans, with freshly harvested cacao pods, from 3 different gardens, and fresh Axiote.
With this amazing team that i will never forget, we arrived to the best recipes, with their knowleadge and my crazyness, young cacao beans with red garden flowers, a tropical raspberry notes were coming up.
The jars were sterilized mostly by wooden fire.
During the research, the locals teached how to make tepache, a tropical fermented drink, wich fits with cacao legends, it gives the famous white mousse wich the ancestors were associating with gods spirits, try to believe.
Different trials to preserve fresh cacao pulp, achieving color and taste.
The green cacao beans were giving better result, before the seed is developed, more pulp and less bitterness.
This was the more accurated recipe, only few ingredients, a velvet mousse with raspberry notes.
The jars were exposed to Nederland consulate in Mexico DF and other street shows
Teaching sourdough bread
Teaching how to make bread with french techniques of sourdough, adapted to a tropical climate and conditions. Lucia a success baker, remembered for her grandmother to use sourdough, but didn’t get the knowleadge. she called me her grandmother back, to show the techniques she didn’t understand while beeing a kid.
Pepo, the friendly blue chicken hanging around the bakery, by chance we didn’t step on him.
At the bakery we were roasting cacao beans together with sourdough bread to make “Pa amb tomàquet”, all a mixture of cultures on the same fire.
Here with the first batch of “Piña del Jardín”, about to recieve a splash of tropical rain
Smoking fish from the river in Chajul
How to cut
Creating recipes with locals
This jar contains pickles from a palm tree flowers. it took several trials before getting the technique to preserve this fresh tropical treasure.
Rafa, a local hero, with him around, shopping is not needed. he finds any local ingredient in the garden of someone. Improvising any kitchen tool made of sticks and leaves. GRANDE!
The editorial team, printing with serigraphy in place, the recipes freshly developed while the workshop, like this the assistants they go home with a freshly printed cookbook, i could not imagine something like this before, overwhelming.
Buddhist retreat summer cookings
RedKiss fruit salads had been a top hit on that summer. Inspiration comes from romanian forests, while eating tones of wild strawberries and mint, just trying to feedback on that amazing sensation, of course changing the ingredients in every batch.
Pears in mulled wine, slow cooked at 85ºC During 5 Hours.
Panacotta Vegan with garden flowers garnish
Creative Hummus with raw sprouted sunflower seeds paté
Portioned pears in mulled wine, with whipped cream, ‘croustillant aux amandes’ and lavender infused dark chocolate
Lemon and roasted almonds cake