Home Actress Kamila Rundusová HD Instagram Photos and Wallpapers October 2023 Kamila Rundusová Instagram - This is our catch of the day. Help me to choose the presentation. 1, 2 or 3?😋 It’s wild tuna caught by my husband @robiczech , which I turned into Japanese style tuna tataki. Served with purée made of green peas, avocado and wasabi, with hibiscus ponzu sauce and rice crackers. 🌿Good news for plant based people is that we serve this dish also with our homemade fermented tempeh made of red beans which is super delicious! I personally love it so much! Tempeh tataki is my new favorite thing on the menu. RECIPE FOR THE GREEN PURÉE Try to make the purée at home, it’s awesome! In a blender blend about 250g defrosted green peas, 1 ripe avocado, 50ml of coconut milk and season with wasabi, lime juice and salt accordint to your tastebuds. Amazing💚💚💚 See you tonight at @___mycelium___

Kamila Rundusová Instagram – This is our catch of the day. Help me to choose the presentation. 1, 2 or 3?😋 It’s wild tuna caught by my husband @robiczech , which I turned into Japanese style tuna tataki. Served with purée made of green peas, avocado and wasabi, with hibiscus ponzu sauce and rice crackers. 🌿Good news for plant based people is that we serve this dish also with our homemade fermented tempeh made of red beans which is super delicious! I personally love it so much! Tempeh tataki is my new favorite thing on the menu. RECIPE FOR THE GREEN PURÉE Try to make the purée at home, it’s awesome! In a blender blend about 250g defrosted green peas, 1 ripe avocado, 50ml of coconut milk and season with wasabi, lime juice and salt accordint to your tastebuds. Amazing💚💚💚 See you tonight at @___mycelium___

Kamila Rundusová Instagram - This is our catch of the day. Help me to choose the presentation. 1, 2 or 3?😋 It’s wild tuna caught by my husband @robiczech , which I turned into Japanese style tuna tataki. Served with purée made of green peas, avocado and wasabi, with hibiscus ponzu sauce and rice crackers. 🌿Good news for plant based people is that we serve this dish also with our homemade fermented tempeh made of red beans which is super delicious! I personally love it so much! Tempeh tataki is my new favorite thing on the menu. RECIPE FOR THE GREEN PURÉE Try to make the purée at home, it’s awesome! In a blender blend about 250g defrosted green peas, 1 ripe avocado, 50ml of coconut milk and season with wasabi, lime juice and salt accordint to your tastebuds. Amazing💚💚💚 See you tonight at @___mycelium___

Kamila Rundusová Instagram – This is our catch of the day. Help me to choose the presentation. 1, 2 or 3?😋

It’s wild tuna caught by my husband @robiczech , which I turned into Japanese style tuna tataki. Served with purée made of green peas, avocado and wasabi, with hibiscus ponzu sauce and rice crackers.

🌿Good news for plant based people is that we serve this dish also with our homemade fermented tempeh made of red beans which is super delicious! I personally love it so much! Tempeh tataki is my new favorite thing on the menu.

RECIPE FOR THE GREEN PURÉE
Try to make the purée at home, it’s awesome! In a blender blend about 250g defrosted green peas, 1 ripe avocado, 50ml of coconut milk and season with wasabi, lime juice and salt accordint to your tastebuds. Amazing💚💚💚

See you tonight at @___mycelium___ | Posted on 08/Apr/2023 00:19:58

Kamila Rundusová Instagram – (EN👇) Když jsem před 6 lety vydávala Nejbarevnější kuchařku, byla jsem tak pohlcená asijskou kulturou a jídlem, že jsem tam trávila co nejvíce času. Vždy jsem frnkla do rýžových a nudlových zemí, abych se mohla učit od místních o jejich tradicích. Jenže pak mi začala jiná mise. Co jsem se naučila, začala jsem vkládat do svých projektů. Otevřela jsem si restauraci, která je z velké části postavená na vlivech asijské kuchyně a začala jsem cítit, že potřebuju novou vzpruhu. Zase potřebuju čerpat. Takže než v prosinci rozjedeme na Kostarice další sezónu a naši restauraci @___mycelium___ po dešťovém období znovu otevřeme, budu našláplá jako nikdy dřív. Jedu cestovat do mé milované Asie. Jen já, můj baťoh a 6 zemí přede mnou. Stáže, kurzy, klášter, města i vesnice. Vydejte se na tuto mojí novou cestu se mnou. Vše budu sdílet a těším se na to🤍 Fotky z mojí Nejbarevnější kuchařky Více na: www.chefkamu.cz foodstyling by me photos by @mariebartosova ENGLISH: When I was working on my first Most Colorful cookbook 6 years ago, I was so stoked by Asian culture and food that I spent as much time as possible there. I always went to rice and noodle countries to learn from the locals. But then another mission began for me. I started putting what I learned into my projects. I opened a restaurant that is largely based on the influences of Asian cuisine and I started to feel that I needed a new boost. So before we start another season in Costa Rica in December and reopen our restaurant @___mycelium___ after the rainy season, I’ll be as pumped as ever. I am going to travel to my beloved Asia. Just me, my backpack and 6 countries ahead of me. Internships, courses, monastery, towns and villages. Come on this new journey of mine with me. I will share everything and look forward to it🤍
Kamila Rundusová Instagram – This is our catch of the day. Help me to choose the presentation. 1, 2 or 3?😋 It’s wild tuna caught by my husband @robiczech , which I turned into Japanese style tuna tataki. Served with purée made of green peas, avocado and wasabi, with hibiscus ponzu sauce and rice crackers. 🌿Good news for plant based people is that we serve this dish also with our homemade fermented tempeh made of red beans which is super delicious! I personally love it so much! Tempeh tataki is my new favorite thing on the menu. RECIPE FOR THE GREEN PURÉE Try to make the purée at home, it’s awesome! In a blender blend about 250g defrosted green peas, 1 ripe avocado, 50ml of coconut milk and season with wasabi, lime juice and salt accordint to your tastebuds. Amazing💚💚💚 See you tonight at @___mycelium___

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