As far as I remember, I have always loved life and explored my creativity as well as my unlimited potential. Like everyone else, I went through periods of doubt, during adolescence as in adulthood. I wanted to be someone else. I was hoping to have a different nose, I did not like my smile, I felt too different in many ways. I fought my true nature, in vain.

Too much suffering for wanting to be like people around me, with the ultimate goal to be loved by others… A few decades later, it is no longer part of my “personal quest of life.” Thank God…

In fact, I actually feel more love from those who love me, because of my differences, what distinguishes me, what is my unique colors. I love growing up and aging for this reason : acceptance. This is also reflected in my diet and my art. I am a big fan of mono-dieting; I eat one type of food at a time, raw of course. For example, these days, I only eat heavenly blueberries in the  morning, juicy watermelon, refreshing cucumber, succulent cherry tomatoes, a surprising corn on the cob (yes, raw!) or a handful of Brazil nuts later in the day when hunger visits me again. However, my amounts of fruits and vegetables are substantial and I complete it with algae, a large (or two) salads, etc.

Eating one food at a time, is to accept it in its entirety, it is not limited to the surface… It allowing to discover the richness of the food. It’s the same thing when you embrace a situation which, at first, we do not really want; we discover so many unexpected benefits.

This food philosophy is also applied in the way I create my recipes. Many of these are created from what remains in my fridge, in my pantry and from what is available at the farmers market. The appreciation of what I have comes from the modest background of my childhood. I love to see the potential of everything that falls into my hands. I like to see the gift of every encounter, every situation, every moment.

Here is also an example of a recipe created and inspired by one of my students and teachers… my eldest son. Several years ago, he first created that raw and vegan pepperoni, to complement his meals, using what was in the kitchen. Later, I “revisited his classic” spontaneously by adding some other ingredients that I also had on hand.