Meny

DetoxLife

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

 

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.