Sitting down with The House of Dagmar

Dagmar sat down with Johanna Ljunggren, raw food chef, yogi and author of the blog Detox Life. She has collaborated with us on events, creating stunning dishes that reflect our collections and shared values. We love her decadent take on raw food, which does not compromise between pleasure and ethics.

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Villa Lena

Yoga and playtime.

Starting January I`m back teaching again although now 1 class a week and not 17….

The class will be at Altromondo yoga studio which is run by Jennie. Fridays 17.00 -18.15 a perfect after work class or a nice treat before the weekend.

Me and Jennie are also organising a yoga/food retreat to the amazing Villa Lena in Tuscany in May.

With artist staying at the Villa to take workshops from, me using Villa Lenas own products to make food, while doing yoga, wine tastings or just chilling this is one retreat I would do if I wasn´t working on it.

Go the Jennies web for more info on classes here in town and to find out more about the May retreat.

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Yin and yang.

Stockholms Matmarknad where I work has really good produce. Veggies, frutis or proteins.

When making dinners for friends this is where I do my shopping.

Kippers with persimmon on raw nutcheese bread.

Oysters with smoked chili and tamari. Lime lots of lime.

Burnt kale, all plants will be prepped and cared for with love.

But not only the detox bits are great here. Now you can get some real hardcore snaps because AAhlborg and Surehof has collaborated and made some great tasting ”skål” material.

If the fuck cancer turmeric shot is yin shot than this is the yang one!

 

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Annons

The only real punk of food is Plant food, sustainability, FOOD BANKS…. Why are there no FOOD BANKS around?

Psychedlic

Psychedlic at work every week day Stockholms Matmarknad

B day cake

B day cake

Flower pizza by me

Flower pizza by me

Aubergine oyster

Aubergine oyster

Blommig falukorv pizza for kids and big kids

Blommig falukorv pizza for kids and big kids

Pizza sauce

Pizza sauce

B day pizza

B day pizza

Amazing plant food at The Burgundy

Amazing plant food at The Burgundy

Ida Wallin by her Daniel

Ida Wallin by her Daniel Jouseff

Plant food

Plant food

Babette

Babette

Flower ice

Flower ice

Zucchini blossoms and nut cheese

Zucchini blossoms and nut cheese

A threeway with the rotselleri

A threeway with the rotselleri

PALLA cashew yoghurt at work all month

PALLA cashew yoghurt at work all month

Flowers

Flowers

Overnight oats

Overnight oats

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The past month I´ve been using The Sedona Express Dehydratore from Rawfood Middagar. It´s one of the best dehydrators I´ve ever used. If you can´t for some reason use one a regular oven will do just fine!
But if you get a chance this is the one.

It comes with 3 different sheets and you can “express” heat the products at 75°. Really good if you don’t have time to dry on a lower temperature.

I´m not a slave to the raw food movement so for me it´s perfect. I think all restaurants should have one because it really makes plant food interesting and handles the products in a very sensitiv way. When doing the Sunday brunch at Bleck all the nut cheeses and kale where prepped in it. To dry something slowly really brings out the flavours and textures.

The persimmon, coconut butter and cinnamon chewies lasted for about zero minutes.
I alos use it to dry zucchini blossoms with nut cheese, dry tomatos, fruit for the psychedelic glass and cauliflower crisp for the aubergine oyster.

A hot tip if you want to make homemade pizzas is to use pita or nan bread instead of pizza crust. It saves time. You can have the sauces and cheeses prepped in the fridge.The nigella seeds in the nan bread really works well with pickled salads and the pita bread makes great little folds for kids hotdog pizzas.

Another thing that makes plants really extra interesting is spices and flavours. I love smoked veggies and at the moment nigella seeds are one of my favorit spice, that and fenu greek sprouts. It´s a bitter and is used is chutneys to balance out the sweetness. Life is most honest when it´s bitter sweet and your tummy is happier.

And as we´re moving into the holiday season remember that not all of us get to choose between green juice and french fries.

The House of Dagmar interwived me for their web, up later this week, and in it I talk about how I long for the day when we have a FOOD BANK in Sweden where food will be taken care of instead of thrown away.

One of my favourite places to eat Babette in Stockholm had a “gäst spel” from Göteborg where all the profits went to charity. Bleck had a weekend where some of the profits went to better needed and I think everyone should really rethink how we treat what we eat.

 

The picture at the top is by Fredrik at the shoot of the guys behind the resturante Punk Royale for Gourmet.

And at the bruch at Bleck Fredrik was my right hand and Rasmus Wingård my music hand. You´ll be tasting and hearing more from this trio next year!

Also A BIG CONGRATS TO Bergman and his crew who was voted best bar in the world. Find it here.

Theaching yoga again!

I will be teaching Ashtanga again at Yoga Devi. Anne Sophie who runs the studio used to be my yoga trainee and the first class she took she was so burnt out she did one sun salut ate a banana and went straight into savasana.

Yoga heals when you move from what you got and stop worring about the mind stuff desturbing your inner peace.

Mind stuff is all the thoughts and feelings that fragment you. We all go thru the same shit and the best remedy is to see what it´s made of and use the pain in a productive way.

When you can rest in that you can develope a creative force that is unique and use it in your life and work.

Dates for my classes are:

Mysore style on mondays 26/10, 2/11, 9/11 17.15-19.00 and wednesdays 21/10, 28/10, 3/11 and 10/11.

Beginners on the same mondays as listed abow and the time is 19.15-21.00.

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The House of Dagmar

To launch The House of Dagmars new sustainable bag collection I was asked to make some plant food munchies useing products from work.

Sustainability is something we strive for both in produce, products and production at the market.

The bag collection is made locally by Swedish craftsmen using organic leather and a specialized vegetable tanning process.
Read more about this original bag collection on my blog and Dagmars website.
Also an interview with me about my view of food, what, how we eat and most important taste of the future ”the taste of ethics” will be posted soon.

You can of course get the Dagmar glass all October at the market.

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Annons

Making the most of it

When we press juices the rest product is used to make the raw plate of the month. From the beet juice and almond milk I make a raw beet tartar.

Served with pickled onion, ramson capers, greens, sage and tamari oyster mushrooms.

Every weekday at Stockholms Matmarknad.

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Yoga food

For Yogaakademins retreat I made simple raw dishes like lasagne, pizza, cauliflower risotto, curry pumpkin sauces, the yoga girl taco, shaved salads, sprouts and rice paper rolls.

To ground us I made warm curried rice with nigella seeds, sweet potatoes in the oven, sun flower pate and warm soups.

Simple salads with seasonal veggies and loads of fresh herbs. I picked nettles, dandelion, blackberries and rose hip from the grounds around us.

I fell in love with the lemon balm, the great ginger and fresh turmeric root form the local market making tea and infused waters with.

Goats cheeses and for the last dinner I grilled dorado and makrill with shaved lemons and limes. Stuffed with lemon balm and salad onions.

So not totally raw that´s the way I like it. I wanted to show how plant food can be part of any persons diet when added in smal portions. Keep it simple and make fun. Less diet and rules, it´s just another way to prepare food.

Better to add to your regular menu and see if that dish suits you. Use your own favourite spices and find recipes as inspiration.
Give it some time. The flavours and textures will feel a bit new in the beginning.

But with time your taste buds will become sharper and you will need less artificial additives and less of everything.

The reaction in the different yoga groups where that after a day or two the vegetables and fruits own flavours became more apparent. Sweetners and salts where not needed to the same extent.

I used olive oil, sesame oil, coconut oil, tamari, miso paste, sea weeds, nut butters, turmeric, acai, spirulina, sun dried tomatos, dates, raisins, cold pressed apple cider vinegar, lemon zest, chili, fenugreek, nigella seeds, black mustard seeds. I pickled onions and beets.
Pimped everything with zucchini blossoms, sun and burdock flowers.

We went to the market without an agenda saw what was in that day and just went wild.

Endive and sunflower seed pate

Endive and sunflower seed pate

Raw pate

Raw pate

One of many raw lasangas

One of many raw lasangas

Coconut cauliflower rice

Coconut cauliflower rice

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Cauliflower rice and peaches

Cauliflower rice and peaches

Lunch time

Lunch time

Raw taco

Raw taco

Tacos

Tacos

Boosters and sweets

Boosters and sweets

Simply perfect

Simply perfect

Curry lentil sprout rice

Curry lentil sprout rice

Sunny

Sunny

Celery root and apples topped with seaweed cashew cream

Celery root and apples topped with seaweed cashew cream

Lunch time

Lunch time

Raw cacao mousse and berries

Raw cacao mousse and berries

Veggies

Veggies

My kit for the week

My kit for the week

Raw pumpkin and coconut soup

Raw pumpkin and coconut soup

Steamed greens

Steamed greens

Watercress salad with sesame oil

Watercress salad with sesame oil

Dinner time

Dinner time

Miso marinated broccoli

Miso marinated broccoli

Cauliflower and cgerry tomatoes

Cauliflower and cgerry tomatoes

Swiss chard and shaved roots

Swiss chard and shaved roots

Baba ghanou

Baba ghanou

Raw tiramisu

Raw tiramisu

 

 

Yoga

Life practice

I was totally worn out and sick when I boarded the plane to Biarritz. At home I wake up 45 minutes earlier to do my practice.
Peoples reaction to this is why?

I can´t see how I could not. Daily practice has been part of my life for the past 16 years in one form or another.
It´s a thermometer of my physical, mental and emotional state. It gets me through the days and mirrors where I am.

Of course the physical aspect is a big part of it, even more so when not working as a yoga teacher.
My body is active the whole day and stress is the key ingredient in my life at the moment.
Ideally it would´t be like this but life is seldom ideal. I´m working with and thru whats around me. Trying to not get sucked into the dramas at work and in my personal life.
Of course this is impossible but with the practice it becomes very apparent what I can change and what I can´t. This makes it easier to focus on transforming a shitty situation into something productive.
I have not succeed with this the weeks prior to my trip.

So even though not part of the yoga retreat as a student and with work to be done both there and else where.
The nature, silence, people, making food the way I love to, local organic markets, and with time to really practice every day made me feel a little bit less fragmented than when I left.

And we’ve laughed a lot. Josefin, Peter, Isabel, Gonzalo, Jessica and Shay where a great crew.
Yogaakademin and Surfakademin are run by Peter, Jens and Josefin. They are travel agencies for yogis and surfers looking to deepen or learn to practice yoga and surf in different parts of the world.

Vera learnt how to surf with Surfakademin who took her to the beaches along the coast of France and Spain to find just the right waves.

New friends where made and I remembered a part of me that has been neglected for far to long.

Love

Love

Peace

Peace

Power

Power

Nature

Nature

Freedom

Freedom

Movement

Movement

 

Annons

Overnight oats

Over night oats

2 dl of oats
1 dl of almond or coconut milk
1 1/2 dl of water
1 tsp of vanilla

Let sit over night and dress with berries, fruits, superfoods, spices, nuts and seeds. If you want it extra creamy add less fluids.

This was the favorit breakfast at Yogaakademins retreat. I also served buckwheat creams, sesame cream, plant yogurts and beautiful sweet fruit from the markets.
Water infused with hibiskus, lemon balm, basil and mint.

Green and red berry beet smoothies.

And of course the psychedelic glass.

Buckwheat cream

Buckwheat cream

Green smoothie bowl

Green smoothie bowl

Overnight oats

Overnight oats

Psychedlic surfer

Psychedlic surfer

Overnight oats

Overnight oats

Morning bliss

Morning bliss

Buckwheat cream with turmeri and spirulina

Buckwheat cream with turmeri and spirulina

Yin and yang sesame fluff

Yin and yang sesame fluff

Buckwheat and bluberries

Buckwheat and bluberries

Psychedlic bowl

Psychedlic bowl

Sesame cream

Sesame cream

5 element overnight oats

5 element overnight oats

Veras glass

Veras glass

Psychedelic morning

Psychedelic morning

Sunrise oats

Sunrise oats

Beet berry bowl

Beets and berry bowl

Blackberry picking

Blackberry picking

Banana blossom glass

Banana blossom glass

Pick a little love alot

Pick a little love alot

Psychedelic yogini

Psychedelic yogini

Raw pumpkin butter and Vin nature

Seed butter pesto

Today I made a raw lasange for lunch at Stockholms Matmarknad. I traded the usual nut based cream for pumpkin seeds.

Pumpkin seeds is an alternative to nut butters and pestos for those with food allergies. It is a great source of protein, vitamins A, E and C, zinc, calcium, iron and potassium. It also contains the valuable omega 6 and 9 essential fatty acids.

When making a real pesto no mixer is needed. I use a cutting board, knife and a mortel.
But to make the pesto more like a butter I used a high powerd Vitamix to really make it creamy.

Some of the best basil you can get is Swedish and from Åkerby Handelsträdgård and can be bought at the market.

To make this pumpkin seed butter/pesto you need:

4 dl of pumpkin seeds.

3 dl of coldpressed olive oil.

Zest and juice from 1 lemon.

2 tbs of agave nectar. I used raw honey from our roof tops. City bee hive farming a couple of stories up in the air.

1 1/2 tbs of salt.

5-7 dl of good fresh basil.

Mix a little bit at a time in mixer. Always pour liquid or in this case oil first to avoid the seeds and leaves to get stuck.

Pumpkin butter pesto lasanga

Pumpkin butter pesto lasanga

 

Raw wraps

Raw wraps

Raw cashew curry

Raw cashew curry

Regram from a happy costumer

Regram from a happy costumer

Filled peppers

Filled peppers

 

Nature Wine tasting

Below you can see a selection of some amazing wine from Vin natur that we had last weekend at yet another epic day shoot that turned into a lunch, a dinner and some great pictures by Fredrik.

Grapes

Grapes

A selection of grapes from the farmers market

Ange de Demon

Ange ou Demon

The amazing sea made these

The amazing sea made these

Someone stired this risotto for hours and it wasn´t me

Someone stired this risotto for hours and it wasn´t me

Peeping rouge

Peeping rouge

Vin de France

Vin de France

Lovers weed and Miu Miu sandals

Lovers weed and Miu Miu sandals

Gluten free pizza recipe, work and play

To connect and be social with my friends thru making little epic meals at home or eating at my favorite places is one of the most important corner stones in my life.

It doesn´t need to be all fancy and dressed up. The best places should feel just as comfortable as my favorite jeans and hoody.

Good seasonal produce treated with love. After all real true beauty comes from inside so if that´s already perfect why put make up on….

At work ( Stockholms Matmarkanad ) this´s what we aim for. Wheter it´s my plant food or some hot meal made by my colleagues and friends. Now that summer is over and you need a roof over your breakfast, lunch, dinner or oyster plateau you should pay us a visit.
Love is shared for the making of food everyday of the week on that really really small shelf inside the market place. Really really small ;)

I wish I could make these gluten free raw or almost raw pizzas at work. But here is one the of many recipes I use.

Gluten free pizza can be made raw or hot.

1/2 l of kombucha
2 dl of buckwheat flour
1 dl of black forbidden rice
2 dl of black chia seeds
1 dl of olive oil

Soak the black rice for 12 h. Dry slowly in oven and then grind into a flour. There is rice flour you can get but I like to make my own.

Grind the chia seeds and mix all the dry ingredients in a bowl. Pour in the oil and kombucha a little at a time.

Put the dough in-between two backing papers and use a baking pin to make the pizza crust thin.

Dry in oven for 24 h on low temperature or just bake like a regular pizza crust for 15-20 minutes.

Pimp the pizza with what ever you desire and put back into the oven for 10 minutes or until the topping is heated.

Then you dress the pizza with fresh toppings that you don´t want heated up.

 

Raw pizza with white aubergine

Raw pizza with white aubergine

Pretty plant pizza

Pretty plant pizza in france

More raw pizza

More raw pizza

Mini raw pizza

Mini raw pizza

Oval raw pizza

Oval raw pizza

Stuff to put on your pizza

Peppers to put on your pizza

Harvest season at the work

Harvest season at the work

Raw zucchini with mustard sauce

Plant food lunch at the market raw zucchini pasta with mustard sauce

The psychdelic and our new flower power sandwich

The psychdelic and our new flower power sandwich

Olives at Babette

Olives at Babette

White pizza with pesto

White pizza with pesto

Rasmus with the cock.

Rasmus with the cock

Oysters at Tjoget

Oysters at Tjoget

Fire dessert

Fire dessert

Catalan pizza

Catalan pizza

And THE best remedy in the world, The fuck cancer shot.

And THE best remedy in the world, The fuck cancer shot

 

 

Annons

Dagens glas

Dagens psykadeliska glas innehåller havs algen Blue Majik, cashew yoghurt, chia i mandelmjölk, toppad med hjortron och ringblommor.

Allt finns på Stockholms Matmarknad.

Blue Majik i glaset

Blue Majik i glaset

Dagens psykadeliska

Dagens plant food frulle på Stockholms Matmarknad. Varje vardag mellan 7.30-10.30. Välkomna.

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Seasons change and I get the blues. Typical….

You know when you have that last swim of the summer. You enjoy it and it feels great but it also feels kind of bitter sweet.
Like you know it won´t be the same tomorrow.
You can walk to the same spot look into the water and turn around because now the magcic is gone.
Summer has left the buliding. Like a lover has left you and you him.

All is like it should be you have new grounds pave and other paths to walk.

But it also feels a bit sad. Those feelings feelt will not to come again, you get reminded that life changes with the seasons and you have to follow along.

I always turn Miss. Melancholy when this happens. I want to turn around and throw in the towel no matter how good my life is.

To get out of this slump I do three things.

I meditate and practice yoga.
I stare into a wall and daydream.
I plan ahead and keep busy.

Meditation and yoga is a remedy that works well. Like brushing my teeth. It just does its thing.
Staring into the wall and daydreaming I try to do when by myself….. People don´t really get this part.
Plan ahead and stay busy was very easy this year. Things have finally fallen into place and I´m very busy.

Apart from my jobb this fall I`m booked to fly out on the 17th of september with Yogiakademin to Biarritz. I get to indulge in my passions yoga, food, be by the sea and also I get to bring someone I love with me.
This will be my vacation this year. I´ve worked too much and need to breath a bit.
At the moment I don´t feel happy. I feel kind of sad, tired and far away from myself.
That´s what happens when you focus on one thing and loose the rest. That´s what happens when you leave to much of your life in other peoples hands.
You should never have to prove yourself just be who you are.

MORE YOGA

Then in october and november I´m going to cover a few classes for AnneSophie/YogaKungsholmen when she is of to India.
A-S was my yoga student and went on to be a great theacher on her own. Funny how life turns out:)
I´m glad yoga is moving more into my life after a long absentness.

SOAP AND WATER GIRL

About beauty and all that shit. People think I eat cleaner than I do. My regime is my life.

I love my coffee, pizza, chocolate and I eat loads of it. I move around all the time but then when I rest I´ve learnt how to be still.

This is all I do. No fancy creams on my skin or luxurious workouts. I´m just soap, water and some simple stretches everyday.

Anyway as I always say let pictures speak more than my words

Catwalking

Catwalking

Getting my make up done at the Björn Borg fashion show

Getting my make up done at the Björn Borg fashion show

Fashion week lunch by the lily pads

Fashion week lunch by the lily pads

The last of the summer in a glass

The last of the summer in a glass

 

Like a healthy apple pie...

Like a healthy apple pie…

Wheat grass shots

Wheat grass shots

Raw sushi

Raw sushi

 

 

Market made plant food

Market made plant food

With out make up

Without make up

 

With make up

With make up

 

Raw beauty

Raw beauty

Sweetness

Sweetness

Farmers market love

Farmers market love

My idea of a sandwich

My idea of a sandwich

Annons

These are a few of my favorite spots

I´m sorry for my no blogging. I´ve been busy at work and the time at home has been sleep, shower, dress and back out into the world again.

I work at Stockholms Matmarknad as a raw food chef, but I like to call it plant food since I don´t follow the strict rules that raw food has.
Flavors and texture are more important than not heating food over 40°. I do use only plants when at the market but I eat and enjoy eating everything organic and made with love.

It´s also been really great weather so the little free time I´ve had I´ve been social beeing with my friends and family. Places I love in Stockholm are resturants such as Babett where they serve a amazing pizzas and brilliant natural wine. I love love this place.

At work I make plant food breakfasts as usual, psychadelic glasses of cashew yoghurt colored with red beets and Blue majik powder. 

I also started to make lunches as take-away and one raw dish a day served in the market. I love the way raw food now has moved from just a health nut fly to a great and beautiful way of presenting and eating plants.
I also love that it´s served in a posh and beautiful setting where you also can get some of the best foods around made by other ”traditional” chefs. No one is excluded and this is the future of food.

Last week and tomorrow our juices and lunches have been deliverd to Rachel ( Yoga Girl ) and her husband Dennis. I think this is the third time around that I make them healthy eats. See their blog where you can follow this yoga super star. She is healthy, honest and has the happiest of smiles.

There are so many projects bubbeling in my calander and I will share more this week. Untill then here are some of my favorite things.

Pictures sometimes speaks louder than words.

 

Blue Majik cashew yoghurt

Blue Majik cashew yoghurt

Blue Velvet

Blue Majik

 

Overnight oats

Overnight oats

 

 

 

 

Psychadelic plants

Psychadelic plants

 

 

 

More glasses

More glasses of plant love

Yoga girls lunch

Yoga girls lunch

Cauliflower rice to go

Cauliflower rice to go

Cauliflower rice to stay

Cauliflower rice to stay

Setting for a shoot I did last weekend

Setting for a shoot I did last weekend

Vintage is the best designer chez Lisa Larsson

Vintage is THE best designer here chez Lisa Larsson

Gold of the woods

Gold of the woods

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Picked up at work

Picked up at work

Bucvkwheats and blackberries

Buckwheats and blackberries

The color black

The color black

Wine from Etna

Wine from Etna

Chez Skogkvist and Edlund

Chez Skogkvist and Edlund

Night out with my boys Fox and Rasmus

Night out with my boys Fox and Rasmus

Babett pizza

Babett pizza

Life on board

Life on board

Farmers bliss

Farmers bliss

Took a U trun to the Hidden House

Took a U trun to the Hidden House

Cray Cray party

Cray Cray party

Fire walk with me

Fire walk with me

Corn on the barby

Corn on the barby

The Hidden House

The Hidden House

Midnight photo session "craycray" by Fox

Midnight photo session ”craycray” photo by Fox

Some hours later

Some hours later

Summer bliss

Summer bliss

Bumble bee

Bumble bee

Stockholm Fashion week and I´m doing a catwalk. Sunday fitting.

Stockholm Fashion week and I´m doing a catwalk. Sunday fitting.

Kelp gets your metabolism going

Kelp bowl

Kelp bowl

Kelp noodles are one of many raw substitute for pasta. Many people choose it because it´s low in calories.
But there are many reasons why kelp should be included in your diet. Espacially if you are vegitarian, vegan or raw vegan. It´s high in nutrients, iodine and contains over 70 minerals, potassium, calcium, iron and amino acids.

If you hold a strict no animal protein diet you don´t eat the following:

Cheese
Cows milk
Eggs
Frozen Yogurt
Ice Cream
Saltwater fish
Shellfish
Yogurt

So you need to add either kelp or other seaweeds such as dulse, nori or kombu. One of the major reasons is your thyroid functions.

If your thyroid isn´t functioning the symtoms will effect your metabolism.
You will feel tiered, frozen, your body will be low on energy, dry skin, lifeless/brittel hair and you might become overwieght as a result.

Recognise any of these symtoms and add either the animal protein list to your diet or more seavegetables.

Kelp is really good if you don´t like the taste of seaweeds. It has no flavor at all and alot of crunch! Pasta al dente is totally possible if you use this little noodle.
So even though it´s called noodles you can just as well make an italian flavored pasta sauce or ad meat, fish or chicken. And if you´r gluten intolerant this will be a great substitute for pasta.

I love mine with hot chili, tamari, mashed up avocados, koriander, lemon juice and vegetables.

Raw cacao nice-cream with a hidden secret inside (medjool date salty syrup)

Raw cacao nice-cream with a hidden secret inside (medjool date salty syrup)

Buckwheat pancakes brunch

The king of brunches: buckwheat pancake brunch

Pomegranate

Pomegranate

Blossom and string

Blossom and string

Plantlove

Plantlove

Siamese

Siamese

Hey little dude

Hey little dude

Raw zuccini terrin

Raw zuccini terrin

 

 

 

Condom of flowers is THE salad

A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing// Wikipedia

Buying salad sauvage from my favorite booth in the market in Nice

Buying salad sauvage from my favorite booth in the market in Nice

 

Left over salad in my lap

Left over salad in my lap

It´s also a beautiful way to serve plants. I some times say that raw food is a million opportunities to make a random salad look and taste amazing.

I love to roll mine up in rice paper och nori sheets, makes great finger food. I call the rice paper rolls for ”condom of flowers”.

Condom of flowers

Condom of flowers

Skinny or thick you choose

Skinny or thick you choose

Raw vegan sushi

Raw vegan sushi

Swiss chard wraps

Swiss chard wraps

Zuccini blossoms, shredded carrots, dijon mustard and avocado is a super yumy combo and a bit different than the regular asian once. Mix it up.

Or to serve it straight in a beautiful leaf of lettuce, chard, chiccoria or kale. Just put the filling in the leafy part.
Use sprouts, roots, fruits, meat, bird, beans, pasta, pizza, cheese or what ever you desire. Get touchy feely with your food, there are napkins you know.

The ultimate plate

The ultimate plate, photo Fredrik Skogkvist

Pimp with dressings, sauces or use funny little sauce cups to dip in. Or another favorit is to spray the dressing lightly with a mini water spray on to what your serving.

Cashew turmeric sauce

Cashew turmeric sauce

Raw lasange is also a way of serving salad

Raw lasange is also a way of serving salad

My favorite dressing is just lemon juice, salt and oliv oil. Massage it on your kale add some blueberries, pecans and creamy goats cheese.

Another sauce or more like a syrup is my date syrup, fresh berries ( black currants ) and some lemon juice. Pairs together beautifuly with mozzarella and basil.

If I´m making a speacial dinner I just put the ingredients on the table and then on a wooden board. On the table goes whole pieces of peaches, tomatoes on the wine, oliv branches, cedro lemons and just about everything you also have on the board cut up for eating.

Plant lovers can have thier fun while still sharing with the meat lovers. Make the salad the center piece and add/make the extra bits around it.

Kitchen Sauvage

Kitchen Sauvage, photo: Fredrik Skogkvist

Then we can share everything and eat with our hands to good wine and music. These nights are epic and I call them Kitchen Sauvage.

Let the pictures inspire you more than my words. Make up your own combos.

And if all you use is lettuce, tomatoes and cucumber made with an open mind it can turn out pretty damn good as long as you want to.

When in france

When in france

 

 

 

Annons

No more hunger games…..

It´s important to get your fibers and protein. Or you´ll end up playing the ”Hunger Games” like I´ve the past week.

In France it was easy to eat lightly. The days where filled with only plant food breakfasts, juice for lunch and something more foody after the sun had set.
With the heat the most important intake of the day was water and minerals such as salt.

When I practice a lot of bikram yoga or if I´m exposed to warmer weather I use my Friway Well salt spray.
Made with ionised water and mineral salt it´s a great little invention to keep your salt intake without adding the bad salts.

Also on vacation there is no stress and yoga everyday so my system gets pretty much balanced out from the city lifes overindulgence and work.

A clean body is more receptive to the food you eat. A little yoga everyday helps.

A clean body is more receptive to the food you eat. A little yoga everyday helps as well

But once I got back home and the heat diminished, I was back at work and my hunger kicked in.
I´m pretty good at reading my bodies signals but this time my head was`t with me so instead of eating more and drinking less juice I just continued as the week before.

Cold, tired hitting the snooze button each morning instead of yoga before work I just didn´t get it.
Untill a couple of days later I realized that even though loaded with nutrients I needed something more meaty and had to add more fibers to my diet when back at my regular speedy life.

So this weekend I´ve been making gluten free flat bread and eating fish. Carbs and protein.

ENJOY LIFE

Fishlys and oysters

Fishlys and oysters

More oysters....

More oysters…. Great for minerals and salt, maybe post yoga :)

Everyday is a new day and so are you listen to your needs move from there

Everyday is a new day and so are you listen to your needs move from there

 

For many years I didn´t eat meat due to yoga filosophy and not listening to my needs.
I ended up totally depressed and just craving bad stuff such as too much coffee, sugar and bad habits.

 

For every coffee drink dubble the amount of water and up your intake of greens.

For every coffee drink dubble the amount of water and up your intake of greens

 

And before those years I didn´t eat anything. So even though my mind and body can work on starvation mode my soul can´t anymore.

So from time to time.
REGULARY, once a week or more I eat animals. I´m happier and more free this way and working with food I just couldn´t eat everything.

I mean why do we call it nut cheese, plant yogurt, zuccini pasta or raw vegan beef if we weren´t inspierd by the tastes and forms used in the more traditional cooking.
Also it´s easier to explain the foods and a busniess to made money from, so easy does it.

It´s not only animal protein that is excluded from peoples diets but carbs, gluten and lactoes.

Pizza lover

Pizza lover

 

Eat your carbs with flowers and cheese

Eat your carbs with flowers and cheese

Gluten free flat bread brunch

Gluten free flat bread brunch

Get an expert to tell you what you can and can´t eat, don´t guess. There are many important nutrients in these products and to exclude them for random diets could be realy bad.
To eat organic and local is also a great way to stay away from allergies and upset tummies, bad ph level and mood swings.

I tought I was allergic to gluten and lactoes but if I eat ”lagom” and choose organic products there´s no problem at all.
Veggies should come from the earth and soil. Meat should be grassfed and chickens roam freely.

Life is so much richer these days when food is not an issue and just something to enjoy.

SWISS CHARD

Swiss Chard

Swiss Chard

Beets great blodsugar stabalizer

Beets  are a great bloodsugar stabalizer

We got some beautiful Swiss Chard and beets to the work this week. Both these plants are great blood sugar stabalizers since they help regulate the speed of digestion and keep food moving at the right pace through our digestive tract.

Like beets, chard is a unique source of phytonutrients called betalains. The betalain pigments in chard have been shown to provide antioxidant, anti-inflammatory, and detoxification support.

Take care if your pregnant you should stay away from these 2 and spinach. Also included in this family called the chenopod is quinoa.

 

 

 

 

 

Farmers market and raw ”redbeet tartar”

Always on the look out for new fresh, organic and local plants to work with I took a trip to the first Farmers Market this year.

My favorite farmer for herbs was at her booth. I got some coriander with root and all, holy basil and mint.
She gave me onions so I can grow my own onion flowers.

Whether in France or some other trip, on walks or at work my system never stops to take in information and products to use.
It´s more than work or a hobby. It´s one of my passions. I feel more like an artist when making food.
Not one to follow recepies I enter a kitchen and see what´s there and try to make something with what I´ve got. I´ve learnt to trust my instinct and palate to find the marriage between flavors, texture, color and combos.

In plant food one of the big issues for me right now is texture. I´m searching for that perfect crunch without burning something to a crisp.

It´s actully not so hard to make meals. You just tune in and listen to what your body wants and needs. It takes some practice but start with simple dishes and take it from there. 

If you speak swedish and want to listen to something really interesting about taste, flavors and the new development of our senses this radio program is great. P1 listen to link here.

For recipe scroll down.

Ramson capers, pickles, baked parsnip and reed beet beef

Ramson capers, pickles, baked parsnip and red beet tartar

Prepp for raw beet beef

Prepp for raw beet tartar

Into the wild

Into the wild

Perfection is imperfection

Perfection is imperfection

Brunch

Brunch

Summer

Summer

Mini bell peppers

Mini bell peppers

Squash

Squash

Handfull

Handfull

On the board

On the board

Ditching powders for these perfect smoothie boosters

Ditching powders for these perfect smoothie boosters

Marriege between mint and basil

Marriage between mint and basil

Asian green I can´t remember name of and Swedish squash blossom

Asian green I can´t remember name of and Swedish squash blossom

Wann Wallens onion flowers

Wann Wallens onion flowers

New Zeeland broccoli and daikon

New Zeeland broccoli and daikon

For beet tartar

4-5 redbeets (uncooked).
4-5 sundried tomatoes.1 dl activated pecans.
1 tsp of salt.
1/2 tbs of coldpressed olive oil.

Soak the tomatoes and pour away the water. You can save it if you need more moisture when mixing.

Mix all the ingredients, best is to use the pulse button so you can control how chuncky you want yout beef.

Strain in a strainer to get rid of excess juice and place the beet beef on a lettuce leave.

Side dishes:

I´ve pickled ramson capers with mini cucumbers a couple of weeks before that become perfect for this dish.

I also oven baked spirlized parsnip in salt this morning for extra crunch.

You can use regular dijon.
I made a cashew mustard paste with soaked cashews, lemon, grinded mustard seeds, horseradish and turmeric.

Finely chopped fresh red onions. I let the sit in some lemon juice and salt to get the activated and it takes away some of the strenght of the onions.

 

 

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