Ibland hinner man inte äta upp allt man köper eller så hinner man inte äta allt man groddar…..

Fryst vatten melon med frysta bovete groddar.

Prepp:

Frys in 2 dl vatten melon samt 1 dl groddat bovete.

Ställ en karaff med mynta eller mint te i kylen över natten. 5 mynta kvistar till 1 l vatten eller 2 te påsar.

Mixa vatten melonen med 5 dl av is teet. För extra kräm addera 2 medjool dadlar.

Mixa det frysta bovetet med ett äpple eller päron och 1 tsk kanel.

Dela upp allt i lager i ett glas eller häll upp i en skål. Dekorera med mer kanel, frukt och blommor.

På bilden här nedan är det lite kokos kefir på toppen.

Sometimes there is no time to eat everything you buy and the sprouts just lay there waiting to be used….

Frozen watermelon with frozen buckwheat sprouts.

Prepp :

Freeze 2 dl watermelon and 1 dl sprouted buckwheat.

Let a bottle of with mint water or mint tea sit in the fridge overnight. 5 steams of fresh mint to 1 liter of water or 2 tea bags of mint tea.

Mix the watermelon with 5 dl of the ice tea. For extra cream add 2 medjool dates.

Mix the frozen buckwheats with an apple or a pear and 1 tsp cinnamon .

Divide everything in a glass and pour into a bowl . Decorate with more cinnamon, fruit and flowers .

In the picture below, it's a little coconut kefir on top. 

So after being away for more than two weeks lots has happend and the inspiration tank is filled. New friends have been made and new projects started.

After 10 days in Grasse Provence at my parents house we went to Florence Italy the birth place of the renissance and so much more. I must say that I´m super impressed by the city, it´s people, the art, architecture, food, wine and it´s sourrondings. Tuscany is beauty.
To be quite honest it felt like coming to a place where I could actully belong. The openess and the constant artistic air made me feel that what I do and create has a meaning.

Sharing this trip will take along time, many texts, recipes and pictures as I don´t want to leave anyone out of the great people we meet.

To start of I will tell you a bit of my vistit to Orti di Pinti ( link here ) and how we got a private tour of this place by Jack who started this amazing project. The garden is an organic urban horticulture with educational purpose.
They promote sustainability, reuse, recycle, environmental eudcation, professional formation and social integration.

Things like an outdoor outhouse that lights not with electricity nor fire, but with water and an alge that “glows” in the dark. The idea was born in the favelas where candles and fire are banned because of the risk.

An african fridge made from mud pots. Recycled wooden wine boxes, cans and much more to use to grow the plants. Far from a super desinged eviorment this was more like an urban garden of eden!
For a plant lover like me tasting, touching, smelling and seeing new herbs like coconut, pina, banana mint, melon sage and the pomtato a hybrid made with a tomato plant and a potato for gardeners who lack space since it produces potato and tomato as one plant.
Many more plants and also the bees and insects loved it here. Bees being one of those bugs we should cherish the most.
I´m hoping that in the future to come and make food in the outside kitchen being bulit.

Also in the garden pieces of art where all over the garden made by local artists in Florence. One of the works was made by Giambaccio who also took his time and painted our portrait in oil. More on him and his lovely lady Ottavia later but to see thier latest project follow this link here.

Jack gave me some of the herbs so now I will try to grow them here or dry and make dehydrated salts.

For now I will leave you with some pictures of or tour. I´ve added a little text so you can read whats shown.

African pot fridge.

The bum made by Giambaccio.

Edibel flowers

A really happy me.

Herb pad.

Ginger mint.

The pomtato.

Plants in the making.

Outhouse that lights up in the dark with water and alge from bottles placed in the celing.

Recycled wine boxes.

Jag hittade bra kefir grym på en av alla biodynamiska och ekologiska Coop här nere i Provence.
Det finns jätte många bra och jag brukar alltid se vad som finns här som vi kanske inte har hemma i Stockholm.

Kefir är jätte vanligt här och det fanns många goda drycker bland annat från Karma Kombucha. Om du får tag på kefir gryn hemma kan du göra kefir på mjölk, plant drycker och även vatten. Precis som kombuchan innehåller den bra bakterier som magen behöver.

Jag vet att Anna som jag jobbade med på Eat ekoaffären beställde från någon hemsida men jag vet inte vilken.

Kokos Kefir på mjölk, vatten eller ungkött av kokosnöt

1 kokos mjölk, kokosvatten eller mixa 5 dl ungkött från kokosnöten med lika mycket kokos vatten

6 g kefir gryn

Rör ner kefir grynen i valfri kokos blandning. Grynen är känsliga så använd ingen metall utan glas, plast eller trä redskap. Låt stå i minst 24h i ca 23°.

Du kan förvara grynen i vatten som du byter en gång i veckan.

I found great kefir culture at one of biodynamic and organic Coop down here in Provence.
There are many very good and I try to check what they´ve got that we might not have at home in Stockholm yet.

Kefir is very common here and there were many good drinks including Karma Kombucha . If you get hold of kefir grains at home , you can make kefir with milk , plant based milk and even water. Like the kombucha it contains the good bacteria that your a happy tummy needs.

I know that Anna, who I worked with at Eat ekoaffären ordered from some website but I don´t remember which .

Coconut kefir in milk, water or virgin coconut meat

1 l coconut milk, coconut water , or mix 5 dl virgin meat from coconut with as much coconut water

6 g of kefir grains

Stir the kefir grains in any coconut mixtures . The grains are sensitive so don´t use metal utensils. Use glass , plastic or wooden jars and spoons. Let the mixture stand for at least 24 hours at about 23 ° .

You can store the grains in water that you change once a week .