Playing with color doesn’t require fancy equipment or plating, just an attention to a side of food we often overlook. Hasselbrink also talks about the importance of texture. Something as simple as how you slice your food can dramatically change the experience. For example, shaving a carrot into long ribbons not only looks beautiful, but it creates a lighter, crisper sensation than just cutting the vegetable into rounds.
eg tinting the quinoa with beet juice
