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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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

 

 

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 psykadeliska

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

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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.

 

 

 

 

 

The body and the naked food made with loads of plants, color and love

The days when vegan food was considerded weird or too ”hippie like” are numbered. Very soon we, who love this food will all be able to get what we desire and have longed for at other places than in our own kitchens.
And it will look beautiful and taste even better.
The plant food movement around the world is seeing to that.

Top of the line resturants such as Noma have vegan chefs and use water cleaners to enhance their vegetables, both taste and quality. No one is excluded. And in the process nature is taken care of, local products are brought to light as well as local farmers.

At my work Stockholms Matmarknad we seek out the best products. Plant or animal. We get inspired and learn from each other so we can bring our hay to the stack in this movment.

More and more people grow their own veggies. Foraging and urban farming are two of this seasons most used words on IG.
People are starting to care about thier food and where it comes from. Food is starting to matter.

Raw food is not only for hardcore yogis and health freaks.

To use products such as chia seeds, buckwheat and drink juices are becoming more than a silly trend.
The methods used by raw food chefs have caught the eye of other chefs, or it it the other way around.
Who really care as long as the word is spreading that this is just another way to prepare food. It broadens the spectra of what we can eat and it makes us healthier even if that isn´t what we sought out to become.

I´m one of the lucky ones and can eat almost everything in normal amounts. If I overindulge or underindulge I feel bad.
Both body and my mind gets disturbed. BUT note this it has taken me all my life to get to this point and the journey has been hard and painful.

But it was worth it and it continues everyday. I hope for the rest of my life and the richness it has brought to me I hope to share with others.

I practice yoga daily and have done so for the past 15 years, no day is the same. The practice changes as life moves on. It´s just like brushing my teeth. I don´t really think about it but without yoga as without the brushing it is just unthinkable.

All of this and more has helped to deal with my low self esteem and disrespect to my body. I´m 41 years now and as I look at pictures of me at lets say the age of 20, I can´t get passed the thought, why was I so unhappy with that?

Well the answer is simple to me now. Your body and how it looks has little to do with what you eat or don´t eat. That´s just the headache, the symptom of something much deeper rooted in you.

The eating is just a way to control what can´t be. And to not deal with what actully can be dealt with.

As with alot of these issues we deal with them in quite harsh ways. We feel bad that we have issues and this becomes a hinder to becoming more healthy.

Who doesn´t have issues, if it´s not food it´s something else.

This is why plantfood is not diet to me and it´s not food as medicine. It´s just like brushing my teeth. I don´t really think about eating this way and would rather eat a good goatscheese than over eat nuts and seeds. Just as anything else when eaten to much makes me sick.

Thur my blogging here I want to create a forum where instead of talking about detoxes and cleanses as removing the lustfullness in life. To transform the ”detoxlife” into finding the tools to add the good stuff first.

First you learn how to crawl then walk. And then you can make what you want with your world.

Recepie for sprouted wild rice risotto below.

 

WIld white currants

WIld white currants

I make plantfood every weekday at Stockholms Matmarknad

I make plantfood every weekday at Stockholms Matmarknad

Plantlove

Plantlove

Homemade

Homemade

The color purple

The color purple

WIldrice risotto with almond parmesan

WIldrice risotto with almond parmesan

Just me and some petals

Just me and some petals. Photo: Fredrik Skogkvist.

 

Wild rice rainbow risotto.

Soak 2 dl of wild rice over night.

Rinse in morning and let them sprout for 3 days.

Turn the rice in tarrogon, lemon zest, cold pressed apple cider vinegare and cold pressed oil of your choice.

Mandolin half of a small cauliflower head into the rice mix. If you can find purple this will boost the dish in color without effect on the taste.

Pimp with small tomatoes, again use color!

Color is such and easy way to make any dish go from a bore to a beauty!!!!!

Almond parmesan is easily made with soaked and rinsed almonds and for better taste you acctivate them in 40° in your oven. I prefare to work with dry nuts instead of wet.

Here I used 1 dl of almonds.

3 tbs of kombucha.

2 tbs of nutrient yeast.

1 tsp of turmeric.

Lemon juice and zest, maybe half a lemon.

1 tsp of pink salt.

Mix and use straight away or store in a cheese cloth for 2-3 days.

How to survive a rainy summer

The summer here in Sweden is one of those rainy ones. People here get so effected by the weather sometimes it seems to be all we talk about. Maybe it´s no wonder because for 9 months it´s dark, gray and cold here.

I´m NOT a person who likes the cold weather, but I´m learning how to work my way around those rainy day blues.

I got my dose of sun, heat and vitamin D in France so I´ve had a bit of summer. But back here I refuse to let the weather get to me. Little can be done to the forces of nature.

I ones read that if you´re standing wating for the bus and someone next to you is somking and you get annoyed, if you´re a non smoker that is. The thoughts of that smoke and the person can be more harmfull than the smoke it self.

We can control our moods by choosing not get get worked up about things we can not change. Like weather, traffic and other peoples behaviors.

If we learn how to we will be able to see what we actully can do to change a situation we find annoying.

Take a few minutes everyday and contemplate what you can do and what you can´t. Try to focus on making small shifts instead of big ones. Be with people that make you feel good about yourself and give back.

Stay away from the TV and go for a walk even if in the rain. Make pretty meals and live both healthy but indulge in that extra from time to time. I know I´m a food nerd but eating well is an easy boost to your health and well being.

This will make you feel better and you will not drain yourself by getting worked up for no use. It will make your mind calm, your face smile and your body feel warm from the inside.

To lift this grey monday I made raw vegan sushi with quiona sprouts and some rice paper hommus rolls, loaded with good stuff such as pickled hokkaido pumpkin and chiogga beets.

 

Sunday breakfast with foradged berries

Sunday breakfast with foradged berries

Turn your body upside down, good for your mind

Turn your body upside down, good for your mind

Raw vegan sushi and rice rolls

Raw vegan sushi and rice rolls

Balance the retox and the detox

Balance the retox and the detox. Work and play to get the most out of life. Photo to the left: Fredrik Skogkvist.

Red berry love found on a walk

Red berry love found on a walk

 

Annons

Glutenfritt

PIZZA RUSTICA ( See below for english version )

Jag gjorde den här pizzan för ett repotage i tidningen Gourmets majnummer med fotografen Fredik Skogkvist som tar de mesta av de bilder jag inte tar själv på mig eller maten jag tillreder.

En grönsakspizza gjord på botten av en ugns- torkad raw pizzadeg.
BOTTEN:
3 dl groddat bovetemjöl
2 dl ljusa chiafrön
2 dl mandel
1⁄2 tsk havssalt
1⁄2 dl surkål
1⁄2 dl kombucha
2 msk kallpressad olivolja

TOMATSÅS:
1 morot
1 vitlök
4 dl soltorkade tomater
1 citron, finrivet skal och saft 1 tsk finhackad färsk chili 1⁄2 tsk havs salt
2 msk agavesirap TOPPING:
2 dl nötost
1 msk basilikablad
2 dl pepprig rucola
2 väl mogna tomater
1⁄2 gul lök
1 liten fänkål
1⁄2 tsk svartpeppar
2 endiver

DU BEHÖVER OCKSÅ: mixer
2 bakplåtspapper

1 Värm ugnen till 30°. Mixa bovetemjöl, chiafrön, mandel och salt noga. Mixa surkål, kombucha och olja separat. Knåda ihop mjölblandningen och surkålsblandningen till en slät deg.

2 Dela degen i två och kavla ut bitarna till rundlar mellan bakplåtspapperen. Lägg rundlarna på ugnsplåt och torka i ugn över natten med ugns- luckan på glänt.

3 Tomatsås: Skala moroten och riv den fint. Skala alla vitlöksklyftorna. Hacka de soltorkade tomaterna fint. Blanda samman morot, tomat, citronskal och citronsaft. Tillsätt chili, salt och agavesirap. Pressa ner vitlöken och blanda sam- man.

4 En timme före servering: Värm ugnen till 30°. Bre nötosten på pizzabottnarna, lägg på basilikan och toppa med tomatsåsen. Torka i ugnen med ugnsluckan på glänt.

5 Skiva tomat, lök och fänkål tunt. Ta ut pizzorna och toppa med tomat, lök, fänkål och rucola. Mal över svartpeppar.

6 Servering: Skär pizzan i trekantiga bitar. Lägg upp pizzan ihop med endiveblad på en stor tallrik. Lägg varje pizzaslice i ett blad och ät med händerna.

 

Crisp bread pizza

Crisp bread pizza

Buckwheath pan pizzas

Buckwheath pan pizzas

Whitebeet in apple cider and coconut nectar

Whitebeet in apple cider and coconut nectar

Chioggabeets

Chioggabeets

Reedbeets

Reedbeets

Work in progress "body image"

Work in progress ”body image”

Flower pizza

Flower pizza

Pretty pizza plate

Pretty pizza plate

On the board

On the board

Watercress salad

Watercress salad

Seed pods and "body image" polaroid

Seed pods and ”body image” polaroid

IMG_2446

Homemade

Homemade

Gluten free crisp bread pizza with eggs and chantarells

Gluten free crisp bread pizza with eggs and chantarells

Ramson capers and pickled mini cucumbers

Ramson capers and pickled mini cucumbers

Pizza rustica

I made this pizza for the swedish magazine Gourmet in it´s May issue with photographer Fredik Skogkvist who takes most of the pictures of the food I make and of me.

A vegetable pizza made with an oven dried raw pizza dough.

Crust:
3 cups sprouted buckwheat flour
2 cups light chia seeds
2 cups almonds flour
1/2 tsp sea salt
1/2 cup sauerkraut
1/2 cup kombucha
2 tablespoons cold-pressed olive oil

 You’ll also need: blender and 2 sheets baking paper.

1 Preheat the oven to 40 °. Mix buckwheat flour, chia seeds, almond flour and salt thoroughly in mixer. Mix sauerkraut, kombucha and oil separately. Place in a bowl mix and knead the 2 doughs together.
2 Divide the dough in 2 and roll out the pieces into circles between the backing sheets. Place them on a baking tray and dry in the oven overnight with the oven door a bit open.

Green eggs, ham and about my ”mancave”

As you might have noticed I get a lot of my inspiration here in France.

Coming to this place which is filled with memorabilia from all the places we´ve lived in.
Books, pictures, paintings and china together with it´s beautiful surroundings makes creative marks in me that last till the next time I come back.

The food I use today in Stockholm I´ve used here for years. Everything is bought locally and is mostly organic. If not picked from the garden.

Also coming down here means time to rest, eat well, do lots of yoga and sleep.

My mother usually presents me with one or two objects each time I´m here from my past.

Books and reading, putting words together like therapy for me. I keep different dairies of words, photographs and plants.

This time around she gave me my old book Green Eggs and Ham by Dr. Seuss.
Dr.Seuss along with Alice in Wonderland and Marilyn Monroe are my favourite quoters.

Although I´ve mustard thru most of the Vedas, Bhagavad Gita and Patanjali Yoga sutras. All filled with amazing descriptions of the mind, the body and the soul.
I still love the easy quirky children’s books more. Quotes like ”today you are you that´s truer than true there´s none alive who is your than you” are brilliant.
As we all know a child mind is still uncoloured by society and often more openminded.

Green Eggs and Ham made me think of how it´s to serve and get people to see the possibilities with plant raw foods.
No one wanted to drink something green 7 years ago. Now it´s everywhere.
But sometimes the reaction can be:
Kombucha what the fuck is that?
Dry pizza for 24 h?
I hate plants!
Why eat flowers and drink birch sap?Why make nut yogurts and banana nice creams?

Because it´s good for you? Well not only that. It´s a magnificent way to prepare food. We actually use really old metods of how to preserve the greens and fruits in raw food.

When I made the psychedelic glass the first time it was kind of a smoothie mix going for a fail that turned into a win.
When shit went crazy in the glass I thought that´s pretty. I love it.

I thought if Jimmy Hendricks was a health drink he would be just that glass of taste and colour. Also I never felt full drinking just a smoothie and thought eating just chiapudding was a drag.
Layering healthy trips like this is all around us and it´s a beautiful way to eat what´s also good for you.

The book is about how this little dude is trying to make Sam eat green eggs and ham. Sam doesn´t want to because it looks different and is wierd.

I overheard famous Swedish chef looking at one of the glasses I made saying it´s just mushy stuff in a wine glass. Which is true if you see it that way. So I´ll give him that, it´s not for everyone.
In the end though Sam eats his greens and loves it.

I eat everything.
I´m quite the mix of both the detox and the retox. I´ve tried the hardcore eating nothing. The eating not this and that.
I´ve done to much yoga and Í´ve lost all focus and space.
The only way that makes my life work is ”balance is key”.
You might find me on a yoga mat, sipping a juice or eating something planty.
And you might find me messing about with my friends at my favourite bad behaving places.
Or you might not find me at all. Sometimes I just turn of reflect and go into my “man cave” mode. A necessary need in my fast moving forward world.
Then my friends sms and ask are you alive Jo?

My mom always said taste everythingat least once and I´m happy I did. In each country we´ve lived I´ve tried and learnt about flavours. Experience is the best teacher.

So I add to what she said by saying this, play with your food to open your mind.

 

Rejuvelac yogurt in the making

Rejuvelac yogurt in the making

Plant food

Plant food

Cracked eggs omelette

Cracked eggs omelette

Real tomatoes

Real tomatoes

Green stuff

Green stuff

Green stuff with salt

Green stuff with salt

From the garden

From the garden

You might like it

You might like it

Green eggs

Green eggs

The color purple

The color purple

Memorabillia from Iran and cheese from plants and animals

Memorabillia from Iran and cheese from plants and animals

Eat my peach

Eat my peach

Man caving

Man caving

 

Lång peppar

Om man tolkar om ordet falafel till sanskrit blir det lång peppar, arabiska het peppar eller något fluffigt.

Det summerar ganska bra hur det smakar, lite starkt och kryddigt. Och känslan om man träffar rätt är väl lite fluffigt.

Den här varianten är plant baserad och nästan raw. Ofta när jag tillreder maten bränner jag kryddorna i en torr panna för att få fart på oljorna i dem. Så inte helt raw då, men för mig är smaken viktigare än labeln….

Till dessa fluffiga tussar dricker vi cocktails idag. Jag har dedikerat dem till 2 av mina favorit bar-män i Stockholm.

Andreas Bergman som driver Tjoget och just nu huserar i Visby med sin nattklubb Get A NightLife.

Mathin Lundgren som jobbbar på TeaterGrillen när han inte är pappa ledig till sin Flora. Han har även gett ut boken Barmästarens Manual.

Bägge två är regelbundet på Matmarkanden och inhandlar frukt till drinks eller små shots att återställa sig med.

Bägge två prioriterar bra kvalite på råvaror och är inte rädda för att sticka ut. Sånt som jag gillar och respekterar.

 

Raw falafel.

3 dl groddade gröna linser.

2 dl blötlagda och aktiverade cashewnötter.

1 vitlöks klyfta.

1 citron zest och juice. Pressa själv och sila bort fiber alt använd en slowjuicer eller kallpress.

1 apelsin zest och juice. Pressa själv och sila bort fiber alt använd en slowjuicer eller kallpress.

4 msk olivolja.

1 tsk bränd cayenne.

2 tsk bränd spiskummin.

2 tsk bränd sötpaprika pulver.

1/2 hakad färsk koriander.

2 msk tamari.

I den här batchen använd jag även de oxhjärts tomater jag torkade i går till lasangen. Inte ett måste men om det finns ta ca 4 soltorkade tomater och blötlägg i tomat juice. Se varför jag använder råjuicen istället för vatten här.

Preppa juicerna innan och kyl. Blötlägg och aktivera nötterna någon dag innan. Det kan vara bra att göra mycket på en gång så det finns i skafferiet.

Bränn kryddorna.

Mixa allt till en krämig deg och lägg ut små rundlar eller egg över ett bakplåts papper eller torkungs underlag.

Torka i ca 6 h på 40° eller i tork ugn över natten.

Servera i gröna blad med hyvlade grönsaker och fruktiga såser.

Drick cocktails till.

Vi ska dricka de två jag gjort till A och M. ”Flora the Bellini och Kinky KoKo.

 

If one interprets the word falafel from Sanskrit it becomes long pepper. In Arabic, hot pepper or something fluffy.
The meaning of the name kind of sums up how it tastes. A bit strong, a tad spicy and if you make it into perfection it´s a bit fluffy in the middle.

This variant is plant-based and almost raw. Often when I prepare the food I burn the spices in a dry pan to activate the oils in them. So not quite raw but for me the flavor is more important than label.

To acompany these fluffy balls we´re having cocktails tonight. I´ve named them after two of my favorite bar men in Stockholm.

Andreas Bergman who runs Tjoget and is in Visby this summer with his nightclub Get A Night Life.

Mathin Lundgren who works at Teatergrillen when he is not a father to his lovely daughter Flora. He has also published the book Barmästarens manual.

Both of them are regulars at Stockholms Matmarkand getting fruits for drinks or small shots to restore themselves with.

Both of them give lots of thought to good quality in what they use and they are´t afraid to stand out. Things that I love and respect.

Raw falafel.

3 dl of sprouted green lentils.

2 dl soaked and activated cashews.

1 garlic clove.

1 lemon both zest and juice. Squeeze yourself and strain out the fiber alt use a slow juices or cold press.

1 orange both zest and juice. Squeeze yourself and strain out the fiber alt use a slow juices or cold press.

4 tablespoons olive oil.

1 teaspoon burned cayenne .

2 tsp burned cumin.

2 tsp burnt sweet pepper powder.

1/2 dl chopped fresh coriander.

2 tablespoons tamari.

In this batch I used the oxheart tomatoes I dried yesterday. It´s not a must. But if you want to use it take about 4 sundried tomatoes and soak in tomato juice. See why I use raw juice instead of water here.

Prep the juices before and store in the fridge. Soak and dry the nuts a day before. dry loads so you have around in the kitchen.

Burn the spices.

Mix everything into a creamy dough. Roll into small balls or eggforms and place on a baking paper.

Dry in a regular oven for 6 hours at 40 ° or in the dehydratore over night.

Serve in green leafy vegetables with more plants and fruity hot sauces.

AND drink cocktails.

Tonight we will drink the two I made to A and M.  I named them ”Flora the Bellini and ”Kinky KoKo”.

 

Dagens jos

Dagens jos

 

Jos lurre

Jos lurre

"Flora the Bellini"

”Flora the Bellini”

IMG_1528 IMG_1522

På sanskrit långpeppar

På sanskrit långpeppar

 

Annons

Raw lasange

Tomat sås.

2 dl soltorkade tomater

Blötlägg solisarna i egen pressad tomat juice för extra saft. Jag undviker numera vatten i vissa blötläggningar för att det just blir så vattnigt. Nöt mjölk eller rå juice är att fördra.

Låt stå i minst 12h och mixa grovt. Jag gillar chunky sås till lasangen då slipper man nötter som gärna överdoseras.

 

Nötsås.

Blötlagda och aktiverade cashewnötter ca 2 dl. Aktiverade menas att de får torka efter det blötlagts ibland med smak och ibland naturella.

Jag har varken kombucha eller näringsjäst så för att få till den ostiga smaken samt bakterie floran labbar jag med rejuvelac. Mer om detta i senare inlägg…..

Jag använde ca 1 dl rejuvelac i den här såsen.

1 klyfta vitlök.

1 stor nästan övermogen avokado.

1 dl egen pressad gulbets juice. ( sötman )

1 citron till juicen och använd zesten när du mixar allt.

Pressa juicen och mixa sen allt ihop tills krämigt. Har du en handmixer mixa lite åt gången.

Hyvla zuccini till platorna och lägg i iskallt vatten för att få tillbaka spänsten. Jag tog 2 färger på zuccinin gul och ljus grön.

Jag har torkat stora tomater i våran egen olivolja och rosmarin i ugnen på 40 grader hela dagen.

Nu varvar jag dessa mellan zuccini platorna, nöt såsen, tomat färsen, sallad och basilika.

 

Tomato sauce.

2 dl dried tomatoes.

Soak the tomatos in homepressed tomato juice. I avoid to soak in water and prefare nut milk or raw juice. This makes the result less watery.

Let it stand for at least 12h and then mix roughly. I like the sauce chunky and you can skip the nuts. I find we ovedose on nuts when making plant based meals.

Nut sauce.

Soaked and activate 2 dl of cashews. Activated means that they are dried after the soaking. You can dry them with flavoring or natural.

I have neither kombucha or nutritional yeast here so to get to the cheesy flavor and bacterial flora I used rejuvelac. More on this in later posts .

I used about 1 dl rejuvelac in this sauce.

1 clove of garlic.

1 large almost ripe avocado.

1 dl of homepressed yellow beet juice. (Sweetness)

1 lemon for the juice above and zest when you mix it all togheter.

Squeeze the juice and mix with the rest of the ingredients until creamy. Do you have a hand blender mix a little bit at a time.

Mandolin zucchini and place in ice water to bring back the crisp. I used 2 colors of zuccinin yellow and light green here.

I have dried large tomatoes in our own olive oil and rosemary in the oven at 40 degrees throughout the day.

I placed them inbetween the zuccini, nutcheese, tomato sauce, lettuce and basil.

 

Top of with more lemon zest!

 

 

 

 

When in France

SWEDISH:

Risrullar är inte typsik fransk mat men i denna ”French Indochina” tolkningen blir det en perfekt lunch i hettan. Jag säger hetta för det är ca 40°. I love it, mitt klimat. Jag solkattar mig och njuter.

Det blev 2 varianter rullar idag. Bägge mer Salade Nicoise än koriander och tamari.

En helt plant baserad med cashew/senapsfrön/pepparots/kapris kräm och en tonfisk/dijon/kapris röra.

Plantorna i blev haricots verts, frisse salad, gurka, polka betor och rädisor. En riktigt het paprika sås med bränd cayenne peppar och agave.

Upplagd på fikon blad från trädgården och lite annat gott.

Tips:

Använd det du gillar i rullarna, det är ju lite som att göra en nudelsallad fast i rulle. Bara för det heter vietnamesiska ris papper betyder inte att det måste smaka asiatiskt.

I våras gjorde jag Italian style med zuccini blommor och då fick rullen namnet Condom of flowers.

Vill du köra helt raw så använd hyvlad rättika.

Mina föräldrar har verkligen ingen state of the art mixer utan här kör vi mixer stav med olika tillbehör. För att få en krämig nöt kräm eller len dressing mix lite åt gången istället för att ösa på med alla ingredienser på en gång.

För mer chunks haka hälften och mixa resten.

ENGLISH:

Use what you like in you rice rolls. When I´m here in France I make them more Salade Nicoise. The plantfood version is with cashew/mustardseed/horseradish/capers cream.

The other is with tuna/dijon/capers.

Haricots vertes, frisse salad, cucumber, chiogga beets and radish. Hot pepper sauce with burnt cayenne and agave.

If you want to make the rice rolls totally raw use daikon radish for wraps.

Tips:

My parents don´t have a super mixer, here it´s the hand blender. To make a creamy nut sauce or dressing mix small parts of the ingredients at a time.

For more chunks chop half and mix the rest.

Bonne Appetite!

 

 

Råvaror

Nu har jag farit runt på olika marknader för att inhandla råvaror jag vill ha i mitt kök imorgon.

Färg och former inspirerar och allt är solvarmt, lokalt odlat och ekologiskt.

Imorgon ska jag börja laga mat men idag är det cocktails på terrassen. Campari och hand pressad grapefrukt juice med zest. Det är 38 grader varmt och jag njuter av att äntligen få känna lite riktig sommar.

IMG_0920

 

Annons

Flightmode

Flygplans mat är ett nono för mig. Så okreativt och bara processat.

Det lustiga är att jag sällan är hungrig när jag reser. Skulle helst suga på en jos och nibbla på en nöt. Men varje gång jag ska iväg någonstans drabbas jag av syndromet ”tänk om jag blir hungrig och svälter”.

Så det preppas små lådor av bär och sallad. Några frukter, dadlar och te påsar. Lite nötost dip och annat som jag bara måste ha. Det slutar ofta med att grannen äter allt och jag tuggar på ett tuggumi och undrar vad jag ska äta när jag landar i Nice…. Och vad som skall drickas och inhandlas till köket hos mina föräldrar.

Våra fina shots flaskor från Stockholms Matmarknad är den perfekta sizen att ta med på planet. Blanda ut med ljummet vatten och vips så har du lemon ginger tea. Airplane food is a nono for me. Totaly boring and not pretty att all just a bunch of processed air.

The funny thing is that I´m never hungry when traveling. But in my twisted little head I get all comfused and start thinking what if I get hungry and what if I starv….

So little salads of fruits and veggies get prepped: Dates and te bags get packing, nut dips are made.

In the end it´s usualy my seat partner that ends up tasting it while I chew on a chewing gum an daydream about what I´m going to eat in NICE, what will be the first drink and what to get at the markets.

If you´re traveling this week you can get our flight friendly shots bottles with lemon and ginger. Just add some warm water and you can have some lovely lemon ginger tea on the plane.

 

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