Flavoured Water

September 9, 2014

Apple Cinnamon Flavoured Water

Frozen Grape Cilantro Flavoured Water

Frozen Grape Cilantro Flavoured Water

Orange Vanilla Bean Flavoured Water

Peach Mint Flavoured Water

This week I’ll share a few things from recent work. Today is all about flavoured water. I don’t have an issue drinking natural water, but hey, if you can turn a mundane thing into a gourmet experience, why not?!

The photos above are for a project of natural-flavoured water that will help you stay hydrated and will also look beautiful by your desk. There are some unexpected combos like cilantro, lemon, and frozen grapes, but there are also a couple classics like apple cinnamon and peaches with mint. You can get all the recipes over at LUVO’s Fresh Blog

Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs.

September 2, 2014

Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs // Via: Artful Desperado

Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs // Via: Artful Desperado

Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs // Via: Artful Desperado

This post is going to be figgin’ delicious! HA! Get it?….ahem. As you probably have seen in your various social feeds, figs are in full force right now, popping out everywhere, from shakes to pies and upside down cakes. I don’t know what it is about them that just makes us instantly drool – they look like the fruit of the gods no? (along with pomegranate and grapes!). They are oh so romantic…hence the moody photos.

So anyways, while browsing through one of my favourite food mags (read: Bon Appétit) I found this recipe to make a bostock, which is basically a super charged french toast – actually it’s better than french toast! The original french bostock recipe is loaded with almonds, but for this twist, I added some pistachios which makes it a bit more mediterranean.

Perhaps you can even add a scoop of greek yogurt on top or froyo! Now that’s a healthy breakfast to get your day started! (why you look at me like that?!).

Get the full recipe after the jump

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Some Good Greens

September 1, 2014

Beet Greens

Chard

dandelion greens

We all know some greens are better than others, so Luvo created this guide to good greens with photos taken by yours truly. Hop over to the blog to get all the wisdom.

PS. I must say, I kinda love taking portraits of leafy greens!

Roasted Corn with Spicy Chimichurri Butter

August 26, 2014

Roasted corn with spicy chimichurri butter via Artful Desperado

Roasted corn with spicy chimichurri butter via Artful Desperado

It’s inevitable; corn is in the air, everywhere I look around! Seriously it is. I’m not sure if in your area there’s tons of fresh corn, but over here it’s like at the end of the summer the sky opens up and a rain of delicious crunchy kernels falls down on us. Me being Mexican and all I am all over that corny shiz. I mean, it’s the food of aztec gods!

If you have some farmers market nearby you should make some time to pop by to snatch a few fresh ones. And hey, since corn is latino at heart, why not adding a few spicy touches to it? Yeahaa.

For those of you who don’t know, chimichurri is a kind of rub or “latin pesto” that’s super herby and bold in flavour. You can use it as a rub on meats or even as a marinade or a type of salsa for crostinis and tacos. *DROOL*. For this recipe I substituted cilantro for basil, which adds a nice fragrant touch without hijacking the whole thing.

Chimichurri, butter, and crunchy roasted corn? Si si! Add a few other ingredients of your liking like feta, radish, and a squeeze of lemon juice and you’re ready for a taco partaay.

Full recipe after the jump!

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Ferm Living Fall Collection

August 22, 2014

Ferm Living Fall Collection

Ferm Living Fall Collection

Ferm Living Fall Collection

Ferm Living Fall Collection

I can’t believe people are already using the “f” word. Inevitably, all good things come to an end – but hey – if fall is going to be as fantastic looking as these styled images of Ferm Living, then hell yes! I am thrilled to welcome the new season, and so are you, right?

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