I have to start by saying I was in the middle of getting ready for my brother's
30th birthday which is why I have this tumeric pimple cream and three pieces of
hair curled when this guy said we need an intro
we need an intro yeah starting an e-book we have been working non-stop the past
three days I don't know what's happened we just woke up in a mood saying okay
let's crush it yes and because of you guys inspiring us always writing on the
freestyle friday episodes please make a cookbook that's what we're doing you're
doing it we're making it plant based recipes coming your way and we're so
excited to share it with you so let's roll the past three days of footage for
you this is a little behind the scenes weekly whip ups!
today is a super extra-special fantastic day
marks the day that we're starting to work on our ebook very intimidating
process we're trying to do 52 recipes and maybe that doesn't sound like a lot
but it's a lot of work it's a lot of work it's super overwhelming and I'm
such a visual person so what I needed to do is get 52 pieces of paper out and put
them on the wall and that's a good way to visually start the e-book and then at
each recipe so this one is a pad thai I've got a D a P and a T a D means
developed so that's that means recipes done so my barbecue tofu recipe is done
photo and text and that's kind of how I'm doing it yesterday we went to Costco
we spent $400 we also just went to Rustica which is a rental place for
props we got like spoons and napkins and backdrops so we're gonna start with a
few smoothies
and we'll probably go back here this wasn't cheap either this was $200 just
to rent that anyway we're gonna start making some good that one looks like
it's a bit too right right yeah a little higher up day two working on the e-book
so Becca actually had someone reach out to her and say that they work at another
prop store so we're gonna check out another one we're gonna bring you guys
so you can see what these places look like this one apparently is cheaper
which is not to burst she made it seem like it might be confirmed so anyway
okay they have almost $200 we got two flat lathes and like some cuts it's a
hope let's go check this one out if you're watching this and you're thinking
oh my gosh I don't have that kind of money to invest in props I think that
you don't have to go so far out if that makes any sense
but at the same time I think it goes a long way in my opinion if you're doing a
cookbook for example I feel like not having pictures with it turns me off as
a customer or a consumer of a cookbook so we're just trying to go an all out
and make the best version of an e-book we feel as possible but of course you
know also make it work great point also quick note on the e-book we are
trying to make a weekday recipe whip up so these are stupid simple recipes every
single one of them is really really easy you can make them on a Wednesday night
but we want the photos to be like extravagant and Amis and although it's a
simple recipe we want you to look at that and be like damn do I make that
tonight yeah so that's why we're kind of going crazy
Brett the food group Toronto met Sean very very good so far he said has worked
on a cookbook he's willing to give us a better deal and I think the prices are a
little bit more reasonable anyway do we need this thing maybe we put some
pistachios in there no next time I think we'll might bring the Sprinter van yeah
that guy barely fits right up against the glove okay we're gonna go to the
grocery store and then head back to the office and start shooting it's been a
couple hours but we are already on recipe number three for the day we made
two sandwiches we developed this new recipe for our energy balls
holy smokes oh they're the best you ever have you're so you're insane
so we're shooting this I think we're gonna keep it really really minimalist
this one I can almost have it just because I feel like the wood like the
grain of the wood ties in with the earthiness of that there's a lot of
texture going on let's do a few let's do a few
we're on to our PB&J hot oatmeal and I've got chef in the freakin kitchen
just freaking tearing it up go baby I come up with these ridiculous ideas and
then he makes them happen okay
no not like PB and J P PB and J I'm actually hungry enough to eat that yeah
so we start every single day working on the cookbook those blinds go up pull up
the blinds look at the ticks where we at I just wanted to say how much I've been
enjoying this project with you I'm having so much fun it's so challenging
like it's all new stuff but also here's what I came to the conclusion when I was
on the toilet yesterday I felt like this is gonna be long-winded so you can cut
this but I felt like when I was in university I didn't really understand
why I took three years until my fourth year when everything really came
together and I felt like that yesterday in my life a little bit like we aren't
food photographers but because we've had this tea business for so long that we've
worked at taking photos of food and tea and all that kind of steps so smoothies
we've done with our try so we feel like it all has accumulated into like where
we are right now does that make any sense
buddy hey say your board everything has led up to this moment know it really
hard so yeah and I think in life you feel that way you should feel that way
Lords good if you do feel that way cuz life goes on and you're like what am i
doing why am I doing this what am i doing why am I doing this I'm so excited
for you guys to try these recipes and to see our photos and to just have a physic
not physical because it's not gonna print it it can be there in your phone
so when we're trying to figure out what to make really important to take
inventory of what food you already have and then what props you have because the
props are on rental and you want to get as much time out of those but you don't
want to keep seeing the same elements and every photos so
Oh productive desert and like we haven't used that element since breakfast yeah
yeah no so this is where we spend like maybe half an hour just standing looking
at the paper and this is why I love having it really visual is because we
can stand there and look and kind of visualize what we need to do what
elements we can use for different recipes I wouldn't tell them all our
recipes okay one of the roles I'm taking on for
the cookbook and loving the most is editing
I feel like 50% of shooting the photo is composition and the food and like the
props that we're getting and then the other 50% is all in the Edit so I just
wanted to show you guys really quickly what some of them are turning out like
this is a sneak peek don't you go shirtless oh yeah of course I'll show
all of them but I'm just gonna show you a couple so for example let's start with
this one so this is what it looked like before nice but look at that after isn't
that beautiful my fave well this one was pretty before
hold on let's find what's a good example my fav this one this is a man's favorite
photo so far that's what we're eating right now buddy so this is what it looks
like before and now huge day huge day and that's through a screen through a
camera and I think what we're doing that's really great so far as were so
amped after the day of shooting that we import all the photos right away choose
our favorite one and start editing and I hope that you know in a week's time when
the book is closer to having all the recipes developed and all the photos
taken that'll really help us along in the next stage of things because we're
kind of doing it as we go okay hey just wanted to say you guys oh
I love it one more quick note I've already noticed
it's day three of shooting and I feel like every day our photos get so much
better so it's almost a good thing like I said that I'm editing as I go because
I'm really excited on the photos that day and then the next day we shoot and
they're so much better so yeah progress progress not perfection
progress if you have any plans on doing a quick but expect to be at the grocery
store every single day fourth trip in three days
let's go grocery shop complete I'm heading back to the office spent another
30 bucks on food and today is exciting because when we were at the office
things kind of started to align and we've decided to do a Mexican Day which
of course if you follow us at all you know like that's just our Jam our Jam is
Mexican so we've got like a dessert inspired by it we've got amazing just
it's gonna be so good we're so excited I'm excited to eat it I'm excited to
bring you along proof the behind the heat behind the haints we're having
leftovers from yesterday shoot and my buddies did the chef whites on oh my
gosh someone's hyper look at my melons just made a nasty cashew a crema my face
and now we're doing something that back actually brought to the table
hmm this is a maple cinnamon glaze what is the back you know how you do chips
and salsa I was kind of alluding to it in the car with these guys
chips and salsa but it's a dessert inspired Mexican chips and salsa so it's
got cinnamon maple on the tortillas that we're gonna hand make in the oven and
then it's like a fruit salsa so I'm just getting ready to stage this but you
chopped up everything really fine it's gonna be really good
you excited those look good okay so because we're putting this one
in a black bowl we thought we would do a wood backdrop and then join it go on a
white plate so we usually set it up take a few shots and then we start going
crazy and sometimes the craziness really works out and of course now it's time to
try try before you buy you gotta get a scooper it's like a
salsa you don't use your hands for salsa do you yeah hmm you like it oh my gosh
that's amazing I told you so you kind of scoop it like this no you know what if
you use the other end first it's really strong oh I'm over all making an e-book
is incredibly time-consuming physically and mentally exhausting but day three
spirits are still high we are have still got a long way to go like it kind of
feels like we've done a lot of recipes but they're mainly smoothies and those
are a lot easier than some of the more complex recipes anything I had except
that I want the beans at the bottom yeah although this is how we shot this recipe
in the cookbook don't use this thing it's way too high you're gonna want a
lower and more spread-out kind of situation follow along the journey on
instagram we've been posting and sneak you know if one of us likes one photo
and the other one likes the other I'm gonna use you guys on Instagram to be
like yeah choose number one and we'll like legit listen and put it in our book
I'll be fine it'll be a project we all do together ya hear me also the reason
why we shot this video today is because I took to Instagram and said hey we
don't have a video for them they what do you want to see majority of you said
behind the scenes of the cookbook so I hope you thought this was interesting if
you did smash the thumbs up yeah I'm sure to subscribe to our channel please
subscribe to our channel we will do sing-along videos all the day
just kidding we will never do sing-along videos and we'll see you next week
love you guys thanks for watching