Passionate as we are about natural cooking, the Quotidian Cooks aim to make healthy food attractive and stimulating.

Toni is a Natural Cooking Chef graduated at La Cuina del Món (Cuisines of the World) in Barcelona. His interest in natural cooking started 25 years ago when he applied macrobiotics principles to daily cooking. He is now working under a flexitarian approach. He is member of Ecochef and leads a regular series of workshops with the team Slow Food Barcelona Vázquez Montalbán.

 Javi's obsession is the Mediterranean where he was born and learned the foundations of a neat and bright cuisine rooted to the sea. He is specialized in nutrition for plant-based diets and he graduated in Raw and Living Foods with Renée Loux at the Natural Gourmet Institute of New York. He is a member of Ecochef and collaborates regularly at the restaurant Ecocenter in Tarifa (Spain).

The Quotidian Cook' s logo is the work of Roman Salvà, from maria de la O.

In The Quotidian Cook we develop recipes with an emphasis in flavor, nutrition and pleasure.

For us, cooking natural means cooking with clean ingredients and a conscience for health. We look for unprocessed foods, pesticide-free vegetables and small fish and animals that were raised in a non-toxic way. Unfortunately this is a challenge in modern cities as the food industry controls the food production and distribution chain in a massive way. Toxicity is not an issue for the industrial food system and people around the world suffer the effects of this slow poisoning.

Quotidian cooks can avoid the dangers of this degradation by adopting some of the Eat Well Tips that we are developing in our Food and Health section. This is the main purpose of this blog: sharing information, recipes and practices leading to a more clean and healthy cooking.

Have questions, suggestions? Contact us at info@thequotidiancook.com