Taiwan
I am a South African recipe and food content writer in East Asia. I have 12 years of experience in vegan food and beverage. I have run my own restaurant, done corporate catering, and supermarket retail, and created and executed VIP wellness programs for busy corporate workers. I love creating and writing your menus, product description, and web copy.
Recipe Writing
When I was a kid growing up in Durban, South Africa, I hated going to church. It could have been a joyful event and in fact, it should have been, but my household was more studied in authoritarian control than the cultivation of joy.
Beans (you have two options) 1. Soak two cups of beans overnight. 2. Don't soak but when you cook them, boil for a full 10 minutes before returning to simmer again (I read this on the Rancho site). 3. Cook on medium to low heat with 1.5 tsp salt until al dente, drain and set aside.
1. Place a non-reactive bowl in a pot of warm water, 45°C (113°F). Melt 74g raw cacao. Do not adjust the temperature. If it is too high, the cacao will no longer be raw. If you have a dehydrator, then pop the cacao in there for about 3 hours at 113-115°F/ 45°C.
Bruno was a big, brown Dachshund with a heart full of silly-putty love. Bruno was my best friend. His eyes, luminous brownish-gold pools of love never hid his feelings, whether it was joy, fear, loneliness, mischief or anxiety.
Polenta 1. Simmer 1.5 cups of water on the stove. 2. Add polenta and cook until soft and dried out. 3. We are not looking for porridge but a cakey texture. 4. Transfer into a heatproof bowl and add finely chopped jalapeño, yeast, salt and olive oil. 5.
1. Chop the watermelon into 3 cm cubes, removing as many of the seeds as you can. 2. Deseed the tomatoes and chop into 3 cm cubes. 3. Deseed the jalapeños and slice into thin circles. 4. Grate the ginger, skin on or off. 5.
1. In a large bowl, tear up the Napa leaves, julienne the carrots and red cabbage and combine all together with salt, layering the salt between random layers. Massage, squeeze and massage. Then, leave it alone while you prepare the brine. Very slowly, the cellulose walls will break down and their juices will collect around the vegetables.
Creative Writing
Health and Wellness