Winter is here
In my life, I only ever felt lost when I disconnect myself from nature. So when time came and I looked for a life-change, a bit over a decade ago, the revolution started as this post: understanding where I was in relation to all there is.
Instead of looking at the world’s agenda for youth, I started looking at nature’s seasons. Instead of feeling I had to stay up to date with the latest technology, I felt I should be up to date with the moon, the tides and the winds.
This was the real revolution for me back then, and it still is now.
I have so many stories that were guided by wind changes felt on my face, seen on my hair. My whole life changed a couple times by natural events I wouldn’t have noticed in a past moment, living in the city.
And now, winter is here. Another opportunity to look within, to savour things slowly, to feel the crisp air in the mornings, and enjoy pastel colour sunsets.
This year I noticed I am feeling the start of winter in a very different way than ever before. Winter always meant better waves for me, bigger, stronger waves, so I needed to be stronger and more active in winter too. This year, I am savouring things with a smokey oak scent of end of autumn, and a dried citrus candlelight warmth. Maybe motherhood got me in a different vibe, and as nature’s changes are appreciated without judgement, I decided to pay myself the same courtesy.
It feels strong and active for me to mature and savour things differently, even if that doesn’t mean getting my muscles stronger.
A few things I’ve been savouring in the beginning of this winter, as solstice approached:
- changing my feminine seasons, I feel more like a matriarch this winter than I ever did, and it pleases me
- endless sourdough baking and starting my mornings with a fresh bake
- softening up, and reclaiming my body as my own.
- walks with my babies, through fluffy grass, along the beautiful infinite ocean
- family alchemies in the kitchen and the invitation to eat with my hands
- creating creative solutions to common challenges
Life has given me a new way of seeing things, and I spent some time taking that for granted in silence. Cooking has shown me a way to voice the different way I like to savour life.
Coming this winter, I am enjoying the thrill of sharing my voice with you. My recipes are just a detail of it. They are just the taste of the last page of a book, before the words the end come to fruition. But if I had to choose one thing I am savouring the most and I am finally softening up to it would have to be this.
This, here, right now. Stories told, as I can taste their flavour, with nature’s guidance. A story that comes from wind changes and high tides with full moons reflecting in perfect winter waves, with whales jumping and splashing, and ends in a perfect meringue lemon pie for 10, that I made solely for one, my husband.
This is my freedom, being able to savour a season, after growing up estranged to the concept of savouring – eating to satiate hunger, living to watch the passing of time. I cook for a revolution, and I teach culinary to be a part of a bigger revolution, yours, hers, ours.
Solstice is revolution, to all plants and animals. Lets feast, let’s gather (even if just here, virtually), let’s celebrate.
Bali - September 2024
Second worldwide edition of our 2-weeks course designed for the passionate, status quo breakers, world changers, free souls, nature lovers, foodies and creatives. Raw and cooked culinary with a professional approach, training chefs that excel for the infinite possibilities within the plant based world.
Next Training 2025
Second worldwide edition of our 2-weeks course designed for the passionate, status quo breakers, world changers, free souls, nature lovers, foodies and creatives. Raw and cooked culinary with a professional approach, training chefs that excel for the infinite possibilities within the plant based world.
Upcoming online course, 2024
Rawish soft opening with a two-day workshop is now becoming an online course to reach broadwide. Learn to prepare fermented foods, a 5-course tasting menu and create a cheese table together. Everything is absolutely vegan and gluten-free, with incredible savory and sweet preparations.
