Raw Fusion Canape / Food Styling & Photography

Food Styling & Photography

The art of bringing food styling and food photography into the life of a food blogger is challenging. It is not easy sharing your art with the virtual world… There are so many areas that needs to be covered for a Raw Food Stylist & Photographer Blogger to share his or her final work, we need to take into account and start with the following:

• Create a Raw Palatable Recipe
  
• Make Sure it Has the Right Color Balance According to the Season
  
• Choosing the right Prop
  
• Knowing what you Want: Elegant, Rustic or Resturanty Looks
  
• Buy the Ingredients a Day Before Hand & Prepare
  
• Style & Shot (the most frustrating part for me)
  
• A Small Editing on the Photoshop
  
• Hold Your Breath and Share it

But of course as is with anything, you need to have a passion for creativity. I became passionate about cheffing purely because every time I got an order, I put the docket in front of me, and the first thing that I would grab was the big white plates, because then I knew that it was completely up to me to choose how I want to mount (stack) the creation (food) on the plate. It was the same with taking photographs for me when I first started using a camera at the age of 21 traveling around Africa from Uganda to Cape Town. Looking through the lens and taking the shots felt like it was my new tool to release my emotional package… and after taking a class in Montreal for 3 months learning the basics of Black & White photography 6 years ago, and working in the dark room developing all the photographs that I took during my 9 month trip through South America I knew that one day I want to combine both of my passion, (food Styling and Photography) together… and so this dream started about 9 months ago with Shiitake Blog.

 

Of course it was not and still isn’t easy, I continuously learn something new every time I start the whole process from Creating a Raw Palatable Recipe to Holding My Breath and Sharing it with you…

Now, here’s the big question, do I just want to share my final work with you, my wonderful readers, or share the process of the making as well. And Yes, I have been receieving so many emails about what kind of a camera I use, lens, how do I choose my props etc… and this is why I came to write this post, just for my readers.

So, within the next few moths I will be talking about camera techniques, how to choose your props, styling, recipes and editing. But until then think about the following:

• Old is new again
  
• Lifestyle inspiration
  
• The horizontal line is back replacing the infinite background often used, created by a sweep
  
• White on white is slowly replaced by the introduction of more vibrant colors. A lot of pastels are used too.
  
• Less props are used, following the motto Less is More
  
• Shots are tighter versus to showing the whole plate or dish, food is in your face
  
• Selective focus is favored
  
• Simplicity and simple lighting
  
• Use the palette of colors thinking under the terms of complementary colors working well with each other
  
• Only use garnish if it is integral to the recipe and food. Too much is, again, to be avoided
  
• Think about matching shapes, not necessarily round on round, square on square, but one shape on top of an opposed one
  
• Deliciousness in its imperfection with drips, crumbs which are favored, introducing the idea that the reader is part of the scene. It is like you are there
  
• To find out about the trendy colors, browse food styling bloggers or fashion magazines
  
• Current color patterns these days would tend to be a return to natural and earthy colors, muted tones, primary and secondary colors combined, blues like turquoise, aquatic, pure, browns like chocolate, yellow evoking primitive, exotic, greens that express the idea of organic, red that evokes ethnicity

Raw Fusion Canapé 

Marinated daikon slices topped with crunchy sprouts and delicious raw eggplant dip with lots of citrus flavor. 

Serves about 2 people

You Need

For the Pickled Daikon 

• 1 Daikon, peeled and sliced thinly
  
• 2 Cups of fresh orange juice
  
• 1 Tbsp lemon zest
  
• Juice of 1 lemon (above lemon)

For the Eggplant Dip

• 2 Eggplants, chopped roughly
  
• ½ Avocado, chopped
  
• 3 Tbsp lemon juice
  
• 6 Leaves basil
  
• 2 Sprigs cilantro
  
• 3 cloves garlic, peeled and grated
  

For the Garnish 

• 1 Cup curly sprouts, rinsed (as many as desired)
  
• 1 Tbsp orange zests
  
• Edible flowers

Method

For the Pickled Daikon

Step 1. Toss all the ingredients for the pickle together and refrigerate for about 15 minutes. Make sure that the daikon slices are well covered with the orange juice.

For the Eggplant Dip

Step 1. Blend all the ingredients for the dip until semi chunky or as desired. Adjust the taste with pink Himalayan sea salt.

For the Garnish

Step 1. Wash the curly sprouts in fresh cold water, and transfer to a colander to drain the excess water.
Step 2. Zest the orange, cover with cold fresh water and refrigerate for about 5 minutes for them to curl a little.

Mounting the Masterpiece

Step 1. Drain the juice from the marinated daikon slices (drink the juice if you like or save it for latter, it is very refreshing), place the slices on a kitchen towel to drain excess juice.
Step 2. Now place the daikon slices on a white serving plate as desired, and then place a heaped tablespoon of curly sprouts on top, followed by a tablespoon of eggplant dip.
Step 3. Garnish with orange zest and edible flowers.

Case Study

• Marinated daikon slices topped with crunchy sprouts and delicious raw eggplant dip with lots of citrus flavor.
• Daikon is a kind of radish, most commonly called Oriental radishes.  These are larger than other types and creamy white in color.
• Eggplant is usually large and shaped like a big egg, but long slender eggplants are also available.  They have a deep purplish outer skin and a creamy white inner flesh.
• Avocado is very versatile, and has a neutral taste and easily absorbs the flavors of those around it.
• Fresh orange juice and Lemon juice are delicious (and nothing like packaged juice) and full of vibrant flavor and taste, they are more sour than sweet.
• Basil, cilantro, garlic, lemon zest and orange zests add delicate aroma and flavor to the dishes and are good sources of flavonoids and essential oils, all of which when consumed regularly have beneficial health effects.
• Curly sprouts are sprouted mung beans or any other beans.  These are very good sources of B-vitamins.
• Edible flowers are flowers of various plants that can be eaten.  These usually have a neutral to slightly sweet taste.
  

Health Benefits

1. This is low in calorie and fats, but provides good amount of carbohydrates and proteins.
   
2. Excellent source of vitamin C, a natural water soluble antioxidant.  It enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.
   
3. Good source of vitamin K.  It promotes the mineralization of bones and thus strengthens bones.
   
4. Good source of vitamin B6 and folic acid.  These are essential in the synthesis of hemoglobin in the blood.
   
5. Folic acid also prevents the accumulation of an intermediary metabolite called homocysteine in the blood.  Elevated levels of homocysteine in the blood are associated with heart attack, stroke and peripheral vascular disease.  Thus, this soup also promotes heart health.
   
6. Good source of magnesium.  It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
   
7. Good source of copper and manganese.  They function as cofactors in various metabolic reactions and enhance the activity of enzymes involved in detoxification process. 
   
8. Good source of dietary fiber.  Aside from promoting healthy bowel function, it can also reduce the absorption of cholesterol, and regulate the blood glucose and cholesterol levels. 
   

Nutritional information

Each serving of this delicious soup provides the following nutrients:

Calories: 14% (278 Cal); Total Fats: 14%; Saturated Fats: 6%; Carbohydrates: 19%; Proteins: 12%; Fiber: 40%; Magnesium: 22%; Potassium: 35%; Copper: 32%; Manganese: 20%; Vitamin C: 390%; Vitamin K: 38%; Vitamin B1: 23%; Vitamin B6: 22%; Folic acid: 51%; Phytosterols: 14 mg. 

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