Eat Feel Explore

Zuri Camille de Souza’s relationship with nature forms through feeling and understanding herself and the environment. Her visual exploration “Let Us Heal Together”, focused on developing the relationship with the environment just after a 2 month lockdown in Marseille'' was one of the projects in 5th İstanbul Biennial. Discovering to understand nature, trying various curations to understand the discoveries, chef and graphic designer Zuri Camille de Souza prepared 3 recipes with seasonal ingredients.

words & recipe: Zuri Camille de Soza

photography: Damien Roy

Summer Night Salad

1 handful borlotti beans (shelled)1 handful green beans
1 red endive 
2  peaches (sliced finely)
5 kumquats (halved) 
2 limes (zest and juice)
5 tablespoons of olive oil
2 teaspoons white miso

Soak the borlotti beans and the green beans in salted water. As soon as the beans turn  bright green, put them in an ice bath to preserve their colour and texture. Put all of the fresh ingredients into a bowl. Add  juice of the limes. For the dressing, mix together the zest of the limes, the olive, the white miso and drizzle over the salad along with a sprinkling of salt. Enjoy!

*serving for 1 person

Chia Love Bowl

1/2 cup of chia seeds1 tablespoon of hibiscus petals 
5 tablespoons of water (for hibiscus petals)
5 raspberries 
5 strawberries 
5 blackberries 
2 bunches of red currants 
3 tablespoons of honey
3 basil leaves 

Soak the hibiscus petals in the five tablespoons of water. Once the water has turned bright red, usually in a few hours, strain the hibiscus petals, leaving behind just the water. Store in a close container in the fridge.  To prepare the chia seeds, put them into a bowl and stir in water as needed until the chia seeds are the consistency of runny oatmeal. Leave to soak overnight. (the chia seeds and hibiscus need to be prepared in advance)

Add the chia into the hibiscus infused water. Quarter the strawberries, and half the raspberries and blueberries. Place them in the chia bowl, along with the red currants. Drizzle honey over and garnish with the basil leaves. 

*serving for 1 person

Carrot Lemon Flower Cake

200 gr flour
175 gr coconut sugar
2 large eggs (at room temperature)
5 teaspoons of poppy seeds
200 ml sunflower oil
200 gr carrots (roughly grated)
Zest of 3 lemons
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
¼ teaspoon of salt
1 egg white
1 cup of icing sugar
Edible flowers

Preheat the oven to 170 °C. Oil the sides and line the base of your tin with baking paper. Put the flour, baking powder, bicarbonate of soda, poppy seeds, zest and salt into a bowl and mix well. Beat the sugar, eggs and oil in a large bowl until completely mixed together. Slowly add the flour mixture and then beat in the carrots. Scrape into the prepared tin. The cake is ready when it turns a beautiful golden brown, beginning to shrink away from the edges of the tin. Once the cake is cooled and out if it’s tin.

For the icing, beat the egg white until stiff, and then slowly fold in the icing sugar until the mixture becomes thick and creamy. Using a spoon, drizzle over the cooled cake and the sprinkle flower petals into it to set them. Enjoy!

*serving for 10 people

Zuri Camille de Souza