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

Jos lurre

“Flora the Bellini”

På sanskrit långpeppar

Yoga has been in my life for the last 15 years. I used to be a teacher and that was 12 years of my life.

I loved to teach and I think I was pretty good at it. But for many reasons I stoped and that halt took me to where I am today.

As I continue to contribute the Rawness blogg we will touch all those places of my life. But for now all I can say about it that I´m finally really happy. I´m starting to like who I am and I love what I do.

I´m lucky. I´ve worked with the three of my passions in life. Fashion, yoga, now food and writing about it.

It´s both a blessing and a curse to do this. Or not a curse but it takes you places you´ve nerver thought you´d end up in. And it teaches you stuff you didn´t think you needed.

Without the daily practice of yoga I´m not sure I would´ve survived my crash courses of emtions. I wouldn´t have developed into a better version of who I was before.

Gone are the days when yoga was my jobb and with that the luxury of always having a shala to pracitce in AND the time…..

But I´m greatful. Now working with what I do I get the best produce, products, plants, education, food and drink a girl could wish for.

Yoga teaches us many things about our bodies and minds. But if you listen a bit more to the words and the actions you will see it also and foremost mirrors you in life and where you stand.

You get to meet the supernovas of your personality. Like handstands, deep back bends, thouching of toes, standing still in chaos, being able to keep on breathing in deep unknow waters and simpliy returning to your mat.

And wheter you want it or not your demons will come out and play with you. Fuck with you until you see, feel, live, talk, reason and learn to live with them in peace.

The demons or your bad habits are the keys to getting your life in balance. When you can have a glass of wine with them or a coffe then you´ll know they´ll be THE creative force to becoming you.

And that´s the reason why yoga is my choice of cure for all my vices.

Where ever the yoga takes you, you will need cruches and side tracks to help you see where to focus.

The pulling of the yoga top, touching of your hair.

The nervous cough.

The aggressive force vs the lethargic.

The I´ll start tomorrow or the I must must do every day.

All those things need to be there till you´re ready to let go and learn how to walk without the aid of a bad habit.

That´s how you learn to make a great entrance and a graceful sortiee.

Plum

Walnut

Pouring olive oil in 30 degrees is hotness galore….

Bliss

Entering

Executing.

Sortiee

Psychadelic

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!