sun swell FooDs

(continued)

Luckily, the Bragg Community Cookbook is mostly made up of recipes that members of the Bragg community contributed, so all I had to do was style and photograph about 40 existing recipes over a few weeks’ time . Still a big job! So I hired a food styling assistant to help me with batch preparing the recipes (and keeping up with the mountain of dishes) so that I could focus on the photography, props, and styling . We were able to knock out six to seven shoots a day, and then it was just a matter of editing the hundreds of photos I’d taken .

A: Every day is truly so different, and if I’m being honest I feel like I’m always flying by the seat of my pants . Typically the first thing I work on in the morning is Instagram . Social media plays such a huge role in both businesses, so consistency is important . Then the bulk of the day is either spent testing recipes, shooting photo and video content for my brand clients and my blog, Le Petit Eats, or working on creative projects for Hook & Press . I still cook for a select few private chef clients, too, and sometimes you’ll catch me working behind the counter at the donut shop, especially if it’s a busy holiday or if we have something special happening .

While I didn’t create any of those recipes with Santa Barbara specifically in mind, the Fluffy Vegan Pancakes that appear in the Breakfast chapter really summarize the cooking style that I’ve become known for among my local clients: modern comfort foods made healthier with a plant-forward focus . I used plant milk mixed with Bragg’s Apple Cider Vinegar to make a dairy-free buttermilk and ingredients like flaxseed and coconut oil to create a betterfor-you breakfast classic .

You can follow Denisse Salinas for more recipes on her @lepetitchefsb account on Instagram and by heading to her website www.lepetiteats.com .

Sun & Swell Foods, an online organic foods company based in Santa Barbara, is the first US food company to offer a wide array of healthy foods in 100 percent compostable packaging . The environmentally green-based company also offers an optional send-back program for those who don’t have access to composting to ensure their empty bags are properly composted . Their shipping boxes avoid ink heavy printing and plastic inserts . The company also donates one percent of revenues to non-profits that help support areas that have been impacted by plastic pollution . Co-founders Bryan and Kate Flynn have a company mission to offer the highest quality pantry items and ingredients that are sourced close to home featuring organic, vegan, gluten-free, dairy-free, peanut-free, soy free and free of any added sugar or preservatives . —Raymond Bloom

For more info, go to: sunandswellfoods.com. Photo courtesy Sideyard Shrubs. farmcartorganics.com

Kate shares one of her favorite recipes for a beautiful spring Sunday, paired with a cocktail (or mocktail!)

1 .5 cup medjool dates (pitted) 1 cup cashews 1 .5 tablespoon cacao nibs 1/4 teaspoon ground cinnamon

Directions: Soak dates in hot water for a few hours, drain, and chop in a food processor . Remove and separately chop cashews in a food processor . Combine chopped dates and cashews with cacao nibs and cinnamon in a blender, and pulse until doughy in consistency . Roll into the desired size .

2 ounces dry vermouth (T .W . Hollister) .5 ounce apricot shrub (Sideyard Shrubs) 6 ounces sparkling water

Directions: Fill glass with ice cubes . Add shrub, followed by remaining ingredients . Stir to combine .

1 ounce Sideyard Shrub (Flavor of choice) 7 ounces sparkling water

Directions: Fill glass with ice cubes . Add shrub, followed by sparkling water . Stir to combine and garnish with fresh herbs of choice .