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  • Putting the drama on the plates. Silken tofu with mandarin shiso broth, toasted black sesame, umeboshi (salty plums) and crispy dulse. With a dish of mame gohan, rice and peas, cooked with kombu and sake/mirin. Heavily inspired by an afternoon walk through the trees and sculptures at Ekerbergparken in winter light and the James Turrell skyspace in an old water reservoir (no photos allowed). Which was a little like the Integratron in California, without the kitsch value adding of singing bowls thankfully.  Upping the colour saturation is the norm for many food shots but it seems the beauty is in the moment that a particular light captures. And what you see is beautiful just as it is. Search hashtag #beautifulnature and you wonder why the natural colour isn’t good enough for nature. When you take at least twenty photos in even just ten minutes you see the light shifting and that each shift picks up something different in the composition. Still, there was also something gorgeous about the in-your-face colours of the skyspace. That we were plunged into darkness during the visit before being brought back into colour made it all the more dramatic. #jamesturrell 
Oh, how to make the dishes.... easy peasy (boom boom)- Silken tofu dish can be hot or cold. If you want it warm heat the sauce before pouring over the tofu. For one serving heat the juice of one mandarin, a few tbs mirin (use a good one, like from Mikawa), a few red (or green) shiso leaves (or more). Bring to the boil for a few seconds. Turn off heat and let flavours and colours infuse (if you use the red shiso). Add a few drops of tamari. Toast a few dulse pieces or nori in a hot oven. Toast black sesame seeds and crush a bit in a mortar and pestle. Place the tofu in a dish, pour over sauce (keep the shiso leaves in the sauce), add tiny bits of umeboshi around the tofu, sprinkle sesame seeds. Here added just a few reddish green radish sprouts because they’re so pretty. 
Cook rice (here brown and red rice mix) with a couple of tbs mirin and a piece of kombu. Cook peas separately, so they keep their bright colour. Add pea shoots for extra peaness. #veganfood
  • Putting the drama on the plates. Silken tofu with mandarin shiso broth, toasted black sesame, umeboshi (salty plums) and crispy dulse. With a dish of mame gohan, rice and peas, cooked with kombu and sake/mirin. Heavily inspired by an afternoon walk through the trees and sculptures at Ekerbergparken in winter light and the James Turrell skyspace in an old water reservoir (no photos allowed). Which was a little like the Integratron in California, without the kitsch value adding of singing bowls thankfully. Upping the colour saturation is the norm for many food shots but it seems the beauty is in the moment that a particular light captures. And what you see is beautiful just as it is. Search hashtag #beautifulnature and you wonder why the natural colour isn’t good enough for nature. When you take at least twenty photos in even just ten minutes you see the light shifting and that each shift picks up something different in the composition. Still, there was also something gorgeous about the in-your-face colours of the skyspace. That we were plunged into darkness during the visit before being brought back into colour made it all the more dramatic. #jamesturrell
    Oh, how to make the dishes.... easy peasy (boom boom)- Silken tofu dish can be hot or cold. If you want it warm heat the sauce before pouring over the tofu. For one serving heat the juice of one mandarin, a few tbs mirin (use a good one, like from Mikawa), a few red (or green) shiso leaves (or more). Bring to the boil for a few seconds. Turn off heat and let flavours and colours infuse (if you use the red shiso). Add a few drops of tamari. Toast a few dulse pieces or nori in a hot oven. Toast black sesame seeds and crush a bit in a mortar and pestle. Place the tofu in a dish, pour over sauce (keep the shiso leaves in the sauce), add tiny bits of umeboshi around the tofu, sprinkle sesame seeds. Here added just a few reddish green radish sprouts because they’re so pretty.
    Cook rice (here brown and red rice mix) with a couple of tbs mirin and a piece of kombu. Cook peas separately, so they keep their bright colour. Add pea shoots for extra peaness. #veganfood
  • 0 0 42 seconds ago
  • Coucou
Comment ça va ?
😊😘❤🦊🍃🌳🌱⛅
  • Coucou
    Comment ça va ?
    😊😘❤🦊🍃🌳🌱⛅
  • 16 1 11 minutes ago