Umati.studio

Umati.studio Belgian artist with Persian roots experimenting with gluten and plant-based food deliciousness.

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21/09/2022

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I’ve recently designed this beautiful packaging for first product ‘The Plant Knife’ made in collaboration with the tale...
18/10/2021

I’ve recently designed this beautiful packaging for first product ‘The Plant Knife’ made in collaboration with the talented 🔪

The sleeve box and card are printed on a seaweed paper, and the hand made napkin is naturally dyed with avocado stones.

The knife is an edition of 10, each being unique.

Pictures are by the one and only

I’m so pleased to be part of team and can’t wait to share other exciting projects with you soon! 🌸

Tomatoes, h**p ricotta and herb sauce. From my Plant 2 course with •2nd week guest chef was the inspiring from Master ...
13/10/2021

Tomatoes, h**p ricotta and herb sauce. From my Plant 2 course with
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2nd week guest chef was the inspiring from Master of the zero waste blueprint.
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‘Waste is a failure of the imagination’ — Douglas McMaster ♥️

Chaga tea infused with apple, ginger and cinnamon. 🍄•Part of my Plant 2 course with The first week is all about mushroo...
29/09/2021

Chaga tea infused with apple, ginger and cinnamon. 🍄
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Part of my Plant 2 course with The first week is all about mushrooms with the amazing
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Did you know that Chaga is really high in antioxidants and a good anti-inflammatory?
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Recipe by for Plant 2 with

A new journey with has started. I’m taking Plant 2, their second module, and can’t wait to share some behind the scenes...
28/09/2021

A new journey with has started. I’m taking Plant 2, their second module, and can’t wait to share some behind the scenes and deliciousness with you!

Last year I did their first module’Plant 1’ learned so much from it, met talented people and developed my own style. Here are some of the dishes we made.

Do not hesitate to DM I’d you want to know anything about I’ll be happy to share my experience with you 🌸

Sunny day. Sunny lunch ☀️~Cucumber and courgettes salad with fresh mint, toasted pine nuts and tahini dressing. ~Wishing...
25/08/2021

Sunny day. Sunny lunch ☀️
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Cucumber and courgettes salad with fresh mint, toasted pine nuts and tahini dressing.
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Wishing you a beautiful day. Love, t. 🌸

Grey sky but still craving summer food. Here is a simple lunch idea packed in protein to keep you going. ~ Quinoa and le...
19/08/2021

Grey sky but still craving summer food. Here is a simple lunch idea packed in protein to keep you going.
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Quinoa and lentil salad, with fresh herbs, cucumber, green tomatoes, red pepper and a tahini dressing (lemon juice + tahini + oil with oil + salt & pepper). Make a batch for 2 days, keep the dressing appart. Bon appétit 🌸

New recipe on my website 🌱Barberries & Seeds Crackers 👉🏼 Link in bio. ~Many of you DM me for the recipe. I sadly didn't ...
09/08/2021

New recipe on my website 🌱
Barberries & Seeds Crackers 👉🏼 Link in bio.
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Many of you DM me for the recipe. I sadly didn't have time to create a newsletter for you, I've been busy these days. I'm still struggling to organise myself between my artist work, designer work and recipes development! No the easiest... 😕
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These crackers are a variation of recipe. They are delicious as snack, with nut cheese, hummus or other spreads. Hope you'll enjoy them as much as I do!
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La recette de mes crackers aux graines avec épines-vinettes est disponible en anglais sur mon site. Je n'ai malheureusement pas eu le temps de vous faire une newsletter avec la traduction en français, mais n'hésitez pas à me la demander si l'anglais n'est pas votre fort! Belle semaine à tous 🌸

Barberries / Épines-vinettes 🌱•Barberries are an important ingredient in Persian cuisine. We call them ‘Zereshk’. They g...
26/07/2021

Barberries / Épines-vinettes 🌱
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Barberries are an important ingredient in Persian cuisine. We call them ‘Zereshk’. They grow all over the place, so they are not as exotic as we think. You can easily buy them in Persian and Middle Eastern shops. You will need to soak them for 10 minutes to rehydrate them and help them to release their delicious flavour, which is tangy and lemony.
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My favourite way to eat them, is the Persian way. After being soaked, you simply fry them with a bit of sugar and saffron water in a small pan, then cover your rice with it.
I also like them in my seeded crackers and pickled onions 😋
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L'épine-vinette est un ingrédient important de la cuisine persane. Nous l’appelons ‘Zereshk’. L’arbuste dont les fruits sont des petites baies rouges pousse partout, et n’est donc pas aussi exotiques qu'on le pense. Vous pouvez facilement en acheter dans les magasins iraniens ou du moyen-orient. Il vous faudra les faire tremper 10 minutes pour les réhydrater et les aider à libérer leur délicieuse saveur acidulée et citronnée.
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Ma façon préférée de les manger est la façon persane. Après les avoir trempées, il vous suffit de les faire revenir dans une poêle avec un peu de sucre et safran infusé, puis d'en recouvrir votre riz. Je les aime aussi dans mes crackers aux graines et mes oignons marinés 😋

I wrote an article about my food journey for the second issue of PlantEDT, digital mag. I really enjoyed writing this p...
23/07/2021

I wrote an article about my food journey for the second issue of PlantEDT, digital mag. I really enjoyed writing this piece, I’m not a writer, but it felt really natural in a way. Putting in words where I come from and where I’m at today helped to be more confident, and grateful for this beautiful journey developing my passion for food.
You can access a FREE copy of the magazine via the link in my bio! The content of the magazine is great, you will find inspiring stories and yummy recipes! Wishing you a beautiful weekend. Love, t. 🌸
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J'ai écrit un article sur mon parcours culinaire pour le deuxième numéro de PlantEDT, le magazine digital de . Je n’écris pas souvent, mais j’ai adoré l’experience et les mot sont sortis naturellement. Mettre sur ‘papier’ d'où je viens et où j'en suis aujourd'hui m’a aidé à être plus confiante et reconnaissante de ce beau parcours qui a développé ma passion pour la nourriture.
Vous pouvez accéder à un exemplaire GRATUIT du magazine via le lien dans ma bio (en anglais)! Le contenu du magazine est génial, vous trouverez des récits inspirants et de délicieuses recettes ! Je vous souhaite un beau week-end. 🌸

Banana ‘nice cream’ with walnuts, cinnamon and thyme 🍌🌱🍦~A super simple delicious and healthy sweet treat for the summer...
21/07/2021

Banana ‘nice cream’ with walnuts, cinnamon and thyme 🍌🌱🍦
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A super simple delicious and healthy sweet treat for the summer. 👉🏼 Slice 4 bananas in pieces, put them in the freezer overnight, blend them the next day adding some chopped walnuts and cinnamon to taste. Store in the freezer in an airtight container. Leave it for a few hours before devouring it topped with some fresh thyme.
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Enjoy the sun everyone ☀️
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Glace à la banane aux noix, cannelle et thym 🍌🌱🍦
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Une gourmandise super simple à réaliser, délicieuse et saine pour pour les chaleurs d’été. Coupez 4 bananes en morceaux, mettez-les au congélateur la nuit, mixez-les le lendemain en ajoutant quelques noix concassées et de la cannelle à votre goût. Conservez au congélateur dans un contenant hermétique. Laissez refroidir quelques heures avant de la dévorer garnie d'un peu de thym frais.
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Profitez bien du soleil avant qu’il nous quitte à nouveau☀️

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