Lavender Design + Cuisine: January 2020

Wednesday, January 1, 2020

Meet Ellie Lavender

From 20 Years in High-Tech Strategy to Avant-Garde Gastronomy & Design

For two decades, my world was defined by the fast-paced matrix of high-tech strategy. I managed complex systems, built executive relationships, and translated abstract corporate visions into operational realities.

Today, I channel that exact precise acumen into a completely different kind of architecture.

In 2011, I founded Lavender Design + Cuisine to live at the intersection of a plant-based soul and a spirit rooted in rebellion. I took the system-thinking skills from my tech career and applied them to sensory design—crafting harmonious, sustainable environments and curated, immersive culinary experiences.

Grounded in the principles of Feng Shui and inspired by the rich heritages of France, Italy, Spain, and Morocco, my mission is to elevate everyday life.

What does this look like today?

Spatial Curation: Designing high-end, sustainable, and biophilic spaces that optimize wellness and aesthetic balance.
Immersive Dining: Hosting highly personalized, multi-course plant-based dining events for exclusive groups of up to ten guests.
The Next Chapter: Wrapping up my upcoming cookbook, "Lemon, Love and Lavender," arriving late this year to bring this sensory philosophy directly to your kitchen.

To my tech network, colleagues, and friends here: thank you for being part of my journey.

Whether you are looking to transform a physical environment, book an exclusive private dining event, or collaborate on creative design, let’s co-create a more beautiful reality.

Contact me for private curation, bespoke dining events, or creative collaborations.

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Plant-Based Recipe: Rainbow Carrots Lyonnaise

Indulge in this vibrant Rainbow Carrots Lyonnaise: tender, roasted carrots glazed with olive oil, seasoned with herbes de Provence and topped with crunchy toasted almonds and pistachios, tart freeze-dried raspberries and delicate fleur de sel. This dish reimagines the classic 1846 Lyonnaise recipe from Lyon, France's culinary capital.

Perfectly healthy and delicious as a stand-alone snack, this versatile dish can also serve as an elegant appetizer or side. Try it over crisp arugula or mixed greens, or pair it with herbed-millet pilaf for a fulfilling meal. For a delightful bite, top toasted bread or baguette with pesto and plant-based melted cheese. To truly enhance the flavors, sip a glass of fruity Pinot Noir alongside your meal.

So, let’s get started with the recipe!

Ingredients (serving size 4):

1 Bunch rainbow carrots

1/3 Cup olive oil

1/5 Tsp. sea salt

1 Tsp. herbes de Provence

1/3 Cup toasted slivered almonds

1/3 Cup toasted chopped pistachios

1 Tsp. crumbled freeze dried raspberries

Instruction:

1. Preheat oven to 400 degrees F.

2. Peel carrots, wash and damp dry to remove moisture.

3. Cut into 2 inch strips.

4. In a bowl mix carrots, a pinch of sea salt, hebes de Provence and olive oil and toss them well with your hands or a spatula.

5. Spread the carrots evenly on a cookie sheet lined with parchment paper and roast for about 20 minutes.

6. Remove from the oven and let it cool for 20 minutes before sprinkling the crushed almond, pistachios and freeze dried raspberries.

A basic carrot dish becomes extraordinary when you infuse it with wild culinary imagination. You can use this recipe for other root veggies such as beets, celery root, fennel, parsnips and much more!

Enjoy & Happy New Year!

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook