Earthly Delights: RAW | The March Issue

Posted By Gudy Herder / March 27, 2014 / 11 Comments

A brief intro for you who stumble upon this series for the first time: Sandy from Confiture de Vivre and myself started publishing Earthly Delights beginning last summer playing around with what we are best at. We decide on one common theme and then style and cook our interpretations without knowing from each other the final result. This month we’d like to feature ‘Raw’.




Sandy: Raw means tuna to me. I love a good Bibimbap Sushi and I particularly enjoy the raw fish here. Thanks to Follow Fish you can eat now tuna with a better conscience. And this is very important to me.  What you see here is my very own interpretation without any rice but shared with homemade wasabi wafers. The tuna is marinated in a coriander soy sauce and turns out just at a very nice appetizer.

Earthly Delights-Raw-The March Issue

Earthly Delights-Raw

Earthly Delights-Raw


Gudy: There is not a lot to explain here. I attended last week a Kokedama workshop where we have leaned this fab japanese technique. We were working with different types of soil, water, plants, moss and hemp creating this tiny hanging treasure – all with very natural and raw materials. Et voilà-it was just the perfect event for this month issue!

You can see all former Earthly Delights issues here or on Pinterest too.


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  • March 27, 2014 at 5:56 pm

    Just lovely as always ladies and Gudy-I recently discovered the name kokedama-hadn’t realised it was an art-form! Have had a little go myself too-inspired by my visit to Woonbeurs! Another great post both of you! xx

    • Gudy
      March 28, 2014 at 9:53 am

      An art form? We were told it means moss ball in Japanese. Will google that right away! Thank you, Caroline! xx

  • March 27, 2014 at 8:25 pm

    Absolutely brilliant interpretation ladies – love them both :-)

    • Gudy
      March 28, 2014 at 9:52 am

      Thank you, Anya! Big hug to the north.xx

  • March 28, 2014 at 2:48 am

    Yummm wasabi wafers and tuna, I bet it tastes even better than it looks! And love your raw interpretation with the kokodama greens as well, Gudy! Those pretty pendant plants always makes me wonder how messy they truly are when you hang them in your home… Merci Sandy & Gudy! xx

    • Gudy
      March 28, 2014 at 9:51 am

      Are they messy? Mine is easy handsome to care. I just dip it into water once a week and that’s it.What are you doing? xx

  • March 28, 2014 at 7:52 pm

    It was a pleasure to work on the RAW topic. Really looking forward to our next issue. Let’s do a FaceTime Session next week!

  • mel
    March 29, 2014 at 12:53 am

    Gudy and Sandy these images are simply breath taking, they are the best to date and you’re both really are at the top of pile of stylists out there for this one. Really. Wow! M xx

  • March 31, 2014 at 9:20 pm

    love both interpretations ladies! Gudy, could you do a DIY tutorial on the moss balls? I would love to make one for easter.Last year I had one for christmas, but store bought.

    • Gudy
      March 31, 2014 at 9:32 pm

      Hi Louise,it’s quite easy: you take a 30% of Bonsai soil and 70% of peat soil (hope that translation works) and bring them together with some water. You have to treat it like dough kneading the 2 soils during almost half an hour until they stick really nicely and form a ball.You open then the ball again, put the plant in it (previously cleaned from its own soil) and get the desired shape like a ball, tear drop, etc. You start then putting the moss on top until you have all covered and bind with a string of your choice. Voilà. Once a week you ‘plunge’ the kokedama in a water filled container and that’s it.Hope that’s more or less clear. I don’t have more instructions either, there might be some on the net? Just let me know if you have more questions, ok? xx

  • Doris
    April 2, 2014 at 3:20 pm

    I loved both interpretations! It’s interesting that both had a Japanese influence which I LOVE. Another great post. Thanks D

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