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

 

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

 

 

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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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.

 

 

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!

 

 

Bloggeri bolggera!

Det bästa sättet att lära känna någon är att uppleva den personen under en tid. Så jag tänkte vara ganska kort i mitt intro om mig själv och låta bloggen få tala med tiden.

Jag är Johanna rösten bakom Detoxlife. Jag jobbar som raw food kock på Stockholms Matmarkand.

Detoxlife är egentligen mer ett sätt hur du kan detoxa dig från måsten och regler än olika dieter och cleansess.

Hur du genom mat, yoga, konst ja alla delar av ditt liv kan öppna upp sinnena och leva mer balanserat.

Balansen mellan detox och retox är nyckeln. Ibland väger en del över och då lär du dig något nytt som för dig vidare. Dina fails kan bli vinnare, valet är ditt.

Jag kallar den här form av matlagning för plant food för att slippa diet stämpeln och lyfta fram det mer lust styrda och vackra med att använda och tillreda råvaror på detta sätt. Jag är mer råvaro styrd än exakta recept. Jag handlar hellre på marknader eller direkt av producenterna är stora mat kedjor.

Lite mer thouchy, feely och ”hands on” när jag väljer vad som ska landa på tallrikarna eller i glassen.

Maten och juicerna samt yoga och texter är navet i mitt IG konto @detoxlife och det är det jag kommer utveckla och använda mig av för att inspirera er till ett helt nytt sätt att njuta av varenda del som är den perfekta lilla person vi alla redan är.

Min första vecka här på Rawness kommer ni få följa med mig till mitt paradis i södra Frankrike. Det är här jag landar mellan mina stormar. Här strippar jag av mig alla onödiga kläder, går banans i köket, chillar vid poolen, yogar i soluppgången, lyssnar på soft musik, skriver ihop små ord till texter, dricker natur viner till surret av eldflugor och obsesar över alla marknader jag inte vill missa.

Let the games begin!

Foto: Fredrik Skogkvist.

Detoxlife