• Canada
  • Food Stylist/Photographer

Sarah Kermalli


Founder/Creator of Sculpted Kitchen since 2020, Sarah Kermalli is a foodie with a passion for plant based cooking; she is a plant based food blogger, food stylist, vegan recipe developer and photographer. Born and raised in Canada, her passion for cooking and recipe development. Nothing excites her more than taking everyday ingredients and turning them into mouth watering dishes. What’s more exciting is the continuation of that dish from the kitchen to in front of her camera lens to find ways to make those same ingredients come alive and tell their story to the audience.

She also has this amazing way that she presents each and every recipe, in which she speaks from her soul about a place she may be in at that moment, in which we all share. A favorite is her black forest cake in which the intro is, as quoted in her own words:

‘Soft or hard – aren’t we always juggling between the two? Whether to stay hard to protect our ego or stay soft and let a certain light and learning that brightens us from the inside and out? My mom would often warn me about getting close to people. She would tell me to stay guarded and protect myself because “people take advantage of you”. It took me a long time to shake this off. And while I grew up mistrusting, secretive and somewhat cold I realize that this wasn’t who I really wanted to be. Being soft is like keeping a wound open. Raw and pulsing. Soft is when you realize that sometimes how you feel and how you want to feel is conflicted. It’s when you realize you aren’t surrounded by tenderness and harshness keeps grazing your wound over and over causing it to bleed. With softness you can approach change. It propels you to realize that although everyone is different, we all beat with the same heart.’

Beautifully and eloquently said.

Sarah did not always do food photography; she holds a Bachelor of Science degree from University of Toronto Scarborough, in Neuroscience and Psychology, she was a pharmacy assistant, a cashier, dental hygienist, and office manager. When she gave birth to her third child, that’s when she made the decision to pick up the camera and photograph her amazing culinary creations. She was instantly hooked. The recipes, the styling, the engaging stories she would tell, it all came together and she loved it all.

Her excitement lies when she pairs with a company and they just hit it off. She loves nothing more than bringing ingredients together and creating a story or a recipe that just showcases their products so well, and is delighted when sh can help other photographers with their questions and help them get closer to their dream goals.

Sarah is also a contributor for Best of Vegan, the #1 online resource for vegan cooking. In addition, she writes a bi-weekly newsletter with a dash of realness, a pinch of humor,  informative vegan health and fitness tips and facts, so that you can be in the know. Most recently she wrote a three-part series on epigenetics, and how we are what our parents and our grandparents ate, and how nurture affects nature. She delves into ways to help reduce toxic exposure, i.e. go greener, omit animal products and by-products, use cleaning products that contain natural ingredients. She discusses the body’s main detoxification tool, the liver, how it is essential to keep our bodies in check so that we can support it. She stresses the importance of a plant-based organic diet, investing in a water filtration system, supporting the gut, the immune system with natural prebiotics such as inulin, pectin, hesitant resistant starches like onions, bananas, artichokes, dandelion greens and garlic, as well as polyphenols which are found in fruits and vegetables, nuts, seeds, herbs, spices. She also stresses the body’s need for probiotics and fermented foods such as kimchi, miso, and tempeh, which can benefit the central nervous system resulting in neuroprotective effects.

Sarah continues her plant-based and vegan journey and always writes with gratitude from the heart perfecting each newsletter by bringing knowledge through her experiences, dreams and creations, that captures the end-user.

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