Frukosttips i Barcelona

Jag vill tipsa om ett fantastiskt ställe jag besökte förra helgen när jag var i Barcelona: Flax & Kale. De kallar sig för en ”flexitariansk” restaurang och erbjuder hälsosam och god mat i form av bland annat raw food, glutenfritt och många veganska alternativ. Känns som ett ställe som ligger helt rätt i tiden och som tilltalar många.

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Jag har följt dem på Instagram ett tag (ja, jag är en nörd) där de presenterar sina vackra rätter på ett väldigt inbjudande sätt och jag är så glad att jag fick chansen att äntligen komma hit.

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Jag var där för frukost och åt bland annat den här härliga skålen, men de erbjuder även brunch, lunch och middag. Räkna med beslutsångest vad gäller menyn!

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Om man som jag är glutenintolerant blir man extra glad av att hitta kaféer och restauranger med ett stort glutenfritt utbud. På Flax & Kale är det mesta dessutom vegetariskt eller veganskt, vilket gör att det passar många. Allt är tydligt utmärkt i menyn också vilket gör det enkelt. Det känns som att deras ledord Tasty + Healthy + Sustainable lyser igenom både i utbudet men även atmosfären.

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De pressar även sina egna juicer som man kan beställa där eller köpa med sig. Dessutom kan man köpa med sig färsk frukt och grönsaker, olivolja och annat gott.

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Missa inte ett besök på Flax & Kale nästa gång du är i Barcelona!
http://teresacarles.com/fk/

 

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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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.

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.

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.

 

 

Zuccini pasta

Idag spenderade jag halva dagen på en marknad för inhandla råvaror och inspireras av det lokala. Fantastiska ostar, fiskar och annat gott inhandlades.

Andra halvan spenderade jag vid poolen. Man vet att man är i vacation mode när man kan ligga i 2 timmar och titta på fjärilar och trollsländor. Att drömma sig bort i böcker och tidningar känns helt onödigt när allt är så vackert. Paradisiskt.

Ikväll blir det pasta, ugns torkade grönsaker, ost och vin. Riktig pasta blir det för oss. Jag behöver äta något rejält, har levt på jos och grönt i 5 dagar nu och min kropp behöver grundande mat.

Alla tål inte gluten och vissa undviker det helt. Det finns fina raw food pastor att göra och zuccini pastan är väl den vanligaste. Jag föredrar pumpa eller sötpotatis men hittade inga idag.

Om du inte har en grönsaks spiral och vill göra ”pasta” utan pasta…. finns det olika alternativ. Se nedan billiga alternativ som inte tar så stor plats i köket. Och inte kräver tid eller en massa diskande.

 

Today I spent half the day on a market purchasing loads of local and organic products. Getting inspitration from local farmers. Amazing cheeses, fish and other goodies where purchased.

The second half I spent by the pool. You know you’re in vacation mode when you spend 2 hours watching the butterflies and dragonflies. The need to dream away in books and magazines feels totally unnecessary when everything is so beautiful. Paradise!

Tonight we´re having pasta and oven dried vegetables, cheese and wine. Real gluten rich pasta, yes I eat this and pizza too.

I love the freedom to be able to eat what my body needs, knowing what and when after beeing so restrictive with my diet before.

Tonight I need to eat something substantial. It´s been lots of juice and plants  for 5 days now and my body needs grounding food.

But not everyone can eat gluten and some just avoid it completely. 

What´s great is that there are greatare raw food alternatives you can make. I guess zucchini pasta is the most common. I prefer to make mine out of pumpkin or sweet potatoes it´s crispier.

If you do not have a vegetable spiral and want to eat ”pasta” without the pasta there are various options. I´ve placed out a few easy to handel and quick to use in the pictures so you can see how they look.

Dagens jos

Dagens jos

Jos lurre

Jos lurre

Plants

Plants

Vit aubergine

Vit aubergine

Plantlove

Plantlove

Zuccinis

Zuccinis

Julienne peeler & zest järn

Julienne peeler & zest järn

 

2 sorters skalare

2 sorters skalare

In i torken

In i torken

Beauty

Beauty

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Neo Hedonism

I förra numret av Svenska Gourmet drog jag och min muse/friend/fellow wine lover på en road trip via natur vin gårdar, marknader och sen hem till min föräldrar för att plåta mina favvo recept.

Jag är på väg tillbaka för en mini vacance och kommer säkerligen hitta på nya favoriter att dela med mig till er under nästa vecka. Stay tuned.

Foto: Fredrik Skogkvist.

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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