It has been nearly two weeks since I have been on a new eating plan to get on top of a few food intolerances and already I am feeling more energetic! Matt and I have been making everything from scratch and making foods that are wheat, yeast, sugar and preservative free. It is a bit of a challenge at first, but it has actually been quite fun.
I have been photographing a lot of the meals that we have been eating in a bid to practice my photography more. I realised during the week that I make a big production of taking photos so only tend to do it on weekends when I have more time. The reason for this was that I don’t like to not get things perfect first time around. And really not nailing it the first time is a good thing. It means that I set the standards high for my work. If I was nailing it every-time, it means that I wasn’t pushing my creativity enough.
So I have been photographing our meals and practicing the styling in a short space of time and it’s been really fun! I tend not to like doing ‘ingredients’ shoots or showing the whole process in stories as a lot of bloggers out there are doing, but rather capturing the story in a few images. So in this post I have captured the ingredients but not the final product. Just to mix it up a bit.
I have used this recipe in a few things I have made recently, so thought it was serve my readers better as a stand alone post! Coupled with the Handmade Gluten Free Gnocchi I made and you have a delicious, well earned meal.
Simple Basil Pesto
1/4 cup pine nuts 1 1/2 cups fresh basil leaves 2 cloves garlic, chopped in halves 3/4 cup parmesan cheese 3 tablespoons olive oil
Place all the ingredients in a food process and process until finely chopped. Add a tablespoon of oil at and time and combine until all the oil is added. Continue to process until all the ingredients are well combined.
Two Loves Studio is a space where food photographer Rachel Jane shares her love of food portraiture by highlighting the simplicity and beauty of real food.
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