They say travel opens the mind, the palate, creativity, understanding of the world—that it changes you. That I could return with an expanded self. I took a year to travel, to stay where I traveled to, to sit with my own being. I moved to Peru for an opportunity to share my experiences baking and working in restaurants. This adventure would prove to hold space for many more life-expanding experiences.

A journal of photos, thoughts, scans of dried leaves, experiences attempting description, titled, “The Lima Year” hopes to hold in pacha (time and space in Quechua), glimpses, glittering reflections, glistening moments of sun and moon lights, to inspire, to lift what can be lifted.

This photo zine, printed on newsprint with the assistance of Newspaper Club, where Sarah deposits her creativity, hopes to inspire and encourage finding our own chinkana. Edition of 100.

ORDER: HERE

Karen’s Lima morning playlist:
Tidal
Spotify


Zucchini Moringa Quick Bread, free of gluten and dairy

185g zucchini
75-100g panela (unrefined sugar)
80g olive oil
80g coconut milk
100g eggs (2)
160g almond flour
50g yuca flour or brown rice flour*
20-25g moringa powder
3g salt
3g baking soda
2g baking powder
4g cinnamon
1g each cloves, nutmeg
2 lime zested
55g walnuts, toasted, pieces
rolled oats, for topping

I made this recipe often while living in Peru. It reminded me of Mati Uranga, who grew the moringa just outside Lima. She watered mi conexion de la tierra.

Mix panela, olive oil, coconut milk, eggs. Mix almond flour, yuca flour, moringa, salt, baking soda, baking powder, spices. Mix the two together, fold in zucchini, lime zest, walnuts. Line loaf pan with parchment and oil. Bake for 45-55 minutes, at around 350F. Remove from pan to cool.

* if using brown rice flour, add 1/2 teaspoon of tapioca starch or 1 teaspoon ground flaxseeds.