Maria Angelica Garcia Fernandez

Olive oil cake with Rosemary and oranges. It made part of my recent blog post for November- December on my food blog. Celestial beam photography.

Part of the process shot to explain how to prepare "Gluten-Free Genoise" at home, all the sequence is already posted on my food blog " Celestial Beam LLC".

Undoubtedly the hero of the image is the peanut on the baking tray. The story behind this is that I love to do peanut butter at home, I love the smell of roasted peanuts in my kitchen. With this image, I wanted to show the beauty of the raw peanuts and highlight that homemade peanut butter in my house is basically peanut paste...no other additives or oils added. I chose the scene in a rustic minimalist style, with soft light, a little bit dark. Honestly my favorite.

Crunchy Chocolate Rice pop Bars...Homemade dessert, the combinations of texture made it attractive for taste and also visually with the contrast of colors and intense chocolate smell.

For this collection, I chose to shoot using a bright and Airy mood, minimalist props..trying to achieve a fresh look for summer. I used my new handmade textured background to shoot the Homemade popsicles, that by the way are a favorite dessert for so many as temperatures go high in summer.

My First Vegan & Gluten-free Chocolate tart with a blend of nuts and Persian spices sprinkle over the chocolate. For this image looking for a minimalist style, I create my own backdrop to match the color palette of the ingredients.

This is the perfect dessert for summer. My version of Lactose-Free Panna cotta ( Italian for "cooked cream"), served with strawberry and raspberry coulis.

Looking for a healthy, easy breakfast/snack option for my nieces during the quarantine, I prepared these cups of fresh fruit, granola, and vegetable milk with chia seeds. Mostly all my photographs are a reflex of my family home cook.

Pavlova with a Middle Eastern touch..! The cream is totally vegan flavored with fresh dates. As fruits, I chose blackberries and citrus fruits to balance the sweetness of the meringue, which also has a pinch of cocoa powder to give it a slightly beige color.

For this photo and recipe, I was inspirited by the Middle East ingredients and Arabic cuisine, Muhallebi, which is a milk pudding that has legendary origins dating to Persia. And this is my version with a twist "lactose-free".