Inside The Dreamcatcher in San Juan, Puerto Rico. All photos by the author.
Chef Jerome's homemade juice, available every morning at his three-course vegan and vegetarian breakfast. Raw oat and flax seed muesli, made with coconut milk and ginger, and topped with papaya, bananas, and homemade granola.
Quinoa in arugula sauce and a fried egg with cheddar cheese, plus seeded sourdough bread with tomatoes and guacamole. The yellow sauce is a mango garlic honey glaze. Hibiscus flower juice with ginger, cinnamon, and cloves.
A raw vegan avocado and cacao mousse topped with hemp seeds and almonds. Chocolate vegan dessert rolled in hemp seeds.
Jerome Valencia and his sous chefs.