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I started making Kimchi 6 years ago. Over this time I've tried dozens of recipes and slowly created what makes, in my household, the best kimchi. Frankesteined from at least 50 kimchi recipes, and using pear in substitute of sugar, this recipe has just the right amount of spice and is packed with flavor! We use it in everything and always have a batch in our fridge!
This is my entry for the first 'handpicked' design challenge, in response to Eat the Rainbow. I genuinely eat this rainbow salad nearly every day for lunch - the amount of colours I get to experience makes the preparation a joy! I've recently actually made time to enjoy making lunch, as opposed to a quick grab and go that I'll eat in 5mins, so this is actually quite special to me :) It's all painted in gouache and then composed in Photoshop, along with a rainbow pattern I made just for this.
A submission for the 'Eat the Rainbow' design challenge. Lemons, radishes, chili, carrots, broccoli, beans...are all fabulous foods for fermenting! Historically, fermenting was a vital process in order to preserve food and drinks before refrigeration came about but this technique also provides numerous health benefits. Fermented food is rich in probiotic bacteria and eating this good bacteria is an easy and colourful way to boost your gut health!
Vegetables are gorgeous and they need more appreciation of their beauty (and health benefits). Vegetable platter is a way to add more beneficial food to your diet with fun and ease. It’s so simple and in the same time not boring - you can choose veggies you like, you can pick a dip to accompany, you can eat it on its own or serve as a garnish. So I want to celebrate this magical dish!