Between Thursday and Friday I collect the vegetables and grains I will need from my usual suppliers, always stopping first at the weekly market in my town to check for new products.

The perfect setting for the show that's about to begin!

On Saturday I start by soaking or washing all the organic grains such as wild rice, whole grain basmati, quinoa, lentils, seeds, azuki beans, mung beans…

Sometimes I also start refreshing the sourdough starters for gluten-free breads.

I print the labels and cut the bags.

I analyze the quantities to be prepared and calculate the approximate protein of the food source.

While I prepare some mate, a bunch of pots start boiling to cook all the grains first.

There's always that "onion moment," which lasts ages, and everyone who helps me in the kitchen asks if there's a gadget that can do it. And the answer is, NO!

I don't know, I don't like it! And I can't do without this moment because almost everything I cook starts with a little onion and a clove of garlic, and, when I'm not scolded, I love a little piece of chili pepper (depending on whether there are people sensitive to spice that week, I cut back a little more).

The mandolin is always there, which I have a lot of respect for and I always take care of personally, even washing it, drying it and hanging it up again.

Obviously, the moment I enjoy the most is trying everything, so on Sunday, while many are eating paella on the beach, I'm still fasting so I can taste, season, and give it a special touch with my organic Ayurvedic spices until it has the flavor I want.

I finish the day vacuum-packing and labeling, so that the next day I can also get up at dawn to fill the ice boxes, bag the menus and load the van, and meanwhile, mate accompanies me again when I plan the route.

The job is almost finished, although I still need to deliver it to your home.

A great project that fills me with excitement and awakens all my creativity.