This week's assignment was about developing our own recipe. I grew up eating my Grand-Mother Mamette’s Gateau Rose, that was made of hazelnuts, wheat flour, sugar, butter, egg and “biscuit de Reims”, French pink cookies my grand-mom would grind and use as part of her dry ingredients. 
Years later, I lived in Brooklyn, next door to one of the most famous spot in the big apple for Red Velvet Cake and, boy, was it decadent in the most unhealthy way…. I would treat myself (or should I say my “taste buds”) every now and then and would be blown away by the line on the sidewalk every time I went. 
Baking take us back to our childhood…. There is something so comforting in a slice of cake… Loving to bake myself, I decided to give a shot to a healthy combination of both these inspirations, including vegetables and super foods to my creation. 
If the crew at Meghan Telpner's School likes it, it'll be featured in an e-book sold for the profit of a great cause, wish me luck! 
PS: Thank you for the help of my testers Roseline, Barbara and Charlotte! And to my tasters Claire, Papa et Maman xx

I decided to change the name of my blog to Perrine's Leap of Faith as it's no longer just about my Indian's Journey but my journey to surrender rather... Why? Because I realized how much 2013 has been about traveling, learning and trusting the unknown to be way beyond my limited perception and ambition. 
I spent January to mid-Feb in New York bathing in its yoga community, connecting and researching for my trip to India, mid-Feb through mid-August living the magic all over the mother land of Yoga aka. India, mid-August to early September in France/Switzerland bonding with family and friends back home. 
Since early September, I embarked on another journey, surfing the wave of healing food and nutrition. I'm following an online course that will birth me as a Culinary and Nutrition Expert (I know, fancy!) by the end of the year. Ha! Love it! Once again, who knew that one day, I'd be able to study, research, absorb, practice and hopefully soon, make a living out of what I used to spend most of my free reading time on.... And it keeps blowing my mind day after day... So, from now on, I'll write about anything I learn that I feel worth sharing (honeslty, everything is, but I need to save most of my time to study, write my assignments and practice in the kitchen for now!)
In the meantime, here are a few shots of what's been cookin' in my (well... Claire's) kitch'n so far!
PS: Here is where I'm taking my course and I'm loving evey bit of it! 
http://meghantelpner.com/teaching/?refer=228