1. Peel the oranges and cut into wedges, peeling off all of white fiber part of the skin as well.
2. Decorate the wedges on the plate in the shape of a flower, one wedge next to another.
3. Sprinkle the diced raisins on top of the orange wedges.
4. Drizzle the Black Truffle Oilover the orange wedges, and then finish with drops of the Organic Balsamic Glaze .
Indefatigable, lovely, sincere, warm, and incredibly active. Míriam Fabà is one of those people you just love for her passion in everything she says and does. When you meet her you immediately feel comfortable. A relentless entrepreneur, in 2014 she created her web: veganeando.com, out of generosity, for sharing her experience with others. Originally self-taught for 10 years, but now formally trained in Vegetarian Cuisine, Natural and Holisitc Nutrition, Clinical Sport Vegetarian Nutrition, and is a certified Raw Chef. She teaches classes, performs showcooking events, is the author of a fantastic newsletter and has her own Youtube channel where you can follow all of her recipes.
You can follow Miriam at:
Her easy and fun vegan cooking school: http://www.lechuescuela.com/ :