This is a GIF of a growing tree I made for a piece of interactive art I’ve been working on.
This animation consists of 40 frames, each drawn from scratch to give it the feel of something hand drawn and as little digital as possible.
The process was quite time consuming, but rewarding, I must say!
Building on a childhood passion for drawing, Dino Valls taught himself to paint in oils beginning in 1975. After completing his degree in Medicine and Surgery at the University of Zaragoza in 1982, Valls devoted himself full-time to the profession of painting. As one of the Spanish representatives of the vanguard of figurative art, Valls’ work displays the strong influence of past masters and their studies of the human being.
Raw Mango Lime and Fig Cake
• 2 cups Pecans (about 215 g)
• 2 pinches of pink Himalayan salt
• 1 teaspoon Mesquite powder
• 1 cup dry baby Figs, put in soaking water
• 1 teaspoon Agave nectar
- Soak the dry Figs in water for 15 min.
- Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste.
- Add the pecan flour and rest of the ingredients and process until you have a dough ball. Press it into a spring pan and with your hands, form a crust.
- Even out the surface with a spoon.
- Put in the fridge to rest while you make the filling.
• 2 ripe mangos (a ripe mango smells of nectar)
• 1 cup Cashews, dry
• a pinch of pink Himalayan salt
• zest from one organic Lime
• 5 teaspoons Lime juice
• 2.5 tablespoons virgin Coconut oil
- If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime and salt. Then add the Coconut oil and process some 30 sec more. Process until completely smooth.
- Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls!
- Cut slices of the kiwi to place on top.