#170 Vitamin C, Fruits for March, Tasteful Desserts...
Make beautiful things
Creation is the closest we come to enacting the will of God. Immerse yourself in your craft. Make beautiful things. Let the ideas in your head lead your day. Breathe life into them. Turn those embers into flames.
Have a glorious Friday and a great weekend 🥂
Eat your Vitamin C
You need to be Vitamin C maxxing. OJ everyday. Snack on acerola cherries. Develop a lychee addiction. Grill bell peppers. Throw kale in your broth (also gives you potassium). Most people's lives will get better with just a little more Vitamin C. Bulletproof your immune system.
Fruits for March
Eat more rosemary
You need to be eating Rosemary - now available in beautiful PRINT in our latest coffee table book. You can get yourself a copy here, while stocks last 🌿🥂
Self love
Eating right is self love of the highest order
Tasteful desserts for late Winter
Dessert should be light. Tasteful. A tiny slice is all you need to take the edge off a meal. We must reject Frankenstein dessert creations with 27 flavors. No "Dubai Chocolate". Instead, make yourself beautiful basque cheesecake. Enjoy some tarte tatin. Indulge in warm banana bread with cream cheese. A cheeky weekend affogato. Homemade tiramisù. Enjoy tasteful desserts before winter ends ❄️🥂
❋ Crème Catalana Cookies by Fionasfunkyfood
“There’s a moment in Catalonia when dessert transforms into magic the thin crack of caramelised sugar, giving way to a cool, citrus‑perfumed custard beneath. That’s the magic of Crema Catalana: citrus‑bright, softly spiced, and crowned in an amber, crackling crown. Now, imagine that experience compressed into a single bite—an orange‑zest cookie base studded with creamy white chocolate, filled with bee‑pollen‑infused custard, and crowned with a brûléed sugar top. This is my Crème Catalana cookie: a tribute to a centuries‑old classic, reimagined for modern indulgence.” — Fionasfunkyfood
“Welcome to the world of sourdough focaccia! Mississippi Vegan style. Now before we begin, I want to be the first to tell you that there are many different varieties of focaccia out in the world. I feel as though the more traditional style uses store-bought yeast with one type of flour, very little hands-on work, and is baked in a rectangular vessel. This creates a very light and fluffy finished sheet of bread with a light golden color- which I love. But that’s not the recipe you will find here.
My sourdough focaccia uses wild yeast (aka sourdough starter). I’ve been taking care of mine now for over 4 years! The dough is also kneaded and stretched and folded to create lots of beautiful gas bubbles which results in a lovely open crumb and chewy texture. The dough is also fermented for a long time which creates a gorgeous tangy flavor. As for the crust, I like a lot of color which equals flavor in my kitchen plus a fabulous crunch.”
❋ 3 Modalities For Profound Tension Release: the beauty & longevity secrets nobody talks about (part 1) by Vitally Melanie
“I want to introduce a practice of mine that has quite literally changed my health and my appearance for the better. It is a foundational aspect to my wellness and beauty pyramid, a modality that will always be a part of my daily routine in one way or another.
This is the art of releasing tension.
Most of us spend excessive amounts of time in a stressed induced state, whether it be from work, school, having 50 mental tabs open at once, juggling deadlines and busy schedules, struggling with finding a balance between perfectionism, pushing our bodies, and simply being human.
The pressure to be exceptional, perfectly polished, and show up in the world with zero flaws has never been more prominent, and with that, most of us are left drained, uninspired, aged, depleted, and TENSE.
If you’re a woman, you can feel the beautiful, playful, whimsical feminine energy being siphoned from your essence.” — Vitally Melanie
❋ Villa Mabrouka by Zoe Schaeffer
“Tangier was one of those places I was obsessed with visiting. Obsessed. There was something so distinctively North African about it, a region of the world that I feel very connected to - mostly because I’m convinced that I was Kristin Scott Thomas in The English Patient in alt life. We tacked on a few days in Tangier prior to my second visit to Marrakesh (which I wrote about here), primarily to check out the buzzy (but still somewhat under-the-radar) Villa Mabrouka, one of Yves Saint Laurent and Pierre Berge’s private homes.
Overlooking the Strait of Gibraltar (which connects to Spain), this 1940s Andalusian-style villa was transformed by famed British designer Jasper Conran into a twelve suite boutique hotel, and opened in 2023. Conran added a spiral staircase from the entrance court that leads to the roof where you get a whole view of the Strait, which is a moment. We got to Tangier via two hour train ride from Casablanca which was easy and mellow. I will say that I’m not sure where this city is heading in that there are some big name hotel brands that are slated to open - this bums me out since it still has this iykyk vibe that could be soon be lost. Part of the allure is the “smallness” of the city; the artsy ex-pat community, the cool guest houses to rent, the few-and-far-between places to eat. It’s a city about community, design, gathering at someone’s home, cooking….” — Zoe Schaeffer
❋ Boko Castella – Honey Custard Cake
“Kasutera or Castella is an old-fashioned Japanese cake that makes people fall in love with it. Without exception. It is a sweet and moist sponge, simple and perfect to eat as it is.
It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. For hundreds of years, Kasutera has been modified and adjusted to Japanese tastes until it reached the Kasutera or Castella we know today.
To make it, it is sweetened with sugar and honey or sticky syrup such as corn syrup. Thanks to these ingredients we obtain a very moist cake. In addition, the amount of sugar and honey it contains gives the Kasutera its characteristic golden appearance on the surface.”
❋ Coconut-Curry Cod with Ginger Lime Rice by Ella Henry
“I too am quite picky about the fish I eat, I feel like a lot of fish really varies in flavor and texture and there is little transparency about the sourcing & the process used.
For this recipe, I am using Seremoni Grade Black Cod. I am really excited about partnering with Seremoni because they have the highest standards when it comes to their fish.
All of Seremoni fish are wild-caught from US waters using the most sustainable methods. Each fish is humanely harvested within moments of being taken from the water using an advanced form of ike jime, an artisan process used in Japan for centuries. This meticulous process minimizes the production of cortisol (we are what we eat) and lactic acid, which can negatively affect flavor and texture.
The result is fish that tastes cleaner, more buttery and sweeter, with a longer shelf life. It is better flavor and quality from the start. No overly fishy smell, odd taste and rubbery texture.” — Ella Henry
❋ All our digital issues are free to peruse. Explore our latest:
❋ Permanent Nostalgia: For songs that transport you into a world you once knew
❋ Winter 25/26 Coffee Table Book (Print)
❋ Explore the full WARKITCHEN archive here.
❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.
What an honour - thank you for sharing my work
War Kitchen" promotes a "pro-metabolic" diet that frequently contradicts established diabetes guidelines by advocating for high intakes of saturated fats, “”sugar, and juice.”” This approach challenges standard medical advice to “”limit sugar”” and saturated fat, instead encouraging frequent eating to "fuel the metabolism" rather than managing glycemic control through dietary restriction.
Stop listening to non medical quacks and scammers!