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

Overnight oats

Psychadelic plants

More glasses of plant love

Yoga girls lunch

Cauliflower rice to go

Cauliflower rice to stay

Setting for a shoot I did last weekend

Vintage is THE best designer here chez Lisa Larsson

Farmers bliss

Gold of the woods

Picked up at work

Buckwheats and blackberries

The color black

Wine from Etna

Chez Skogkvist and Edlund

Night out with my boys Fox and Rasmus

Babett pizza

Life on board

Farmers bliss

Took a U trun to the Hidden House

Vin & Natur

Cray Cray party

Fire walk with me

Corn on the barby

The Hidden House

Midnight photo session “craycray” photo by Fox

Some hours later

Summer bliss

Bumble bee

Stockholm Fashion week and I´m doing a catwalk. Sunday fitting.

Kelp noodles are one of many raw substitute for pasta. Many people choose it because it´s low in calories.
But there are many reasons why kelp should be included in your diet. Espacially if you are vegitarian, vegan or raw vegan. It´s high in nutrients, iodine and contains over 70 minerals, potassium, calcium, iron and amino acids.

If you hold a strict no animal protein diet you don´t eat the following:

Cheese
Cows milk
Eggs
Frozen Yogurt
Ice Cream
Saltwater fish
Shellfish
Yogurt

So you need to add either kelp or other seaweeds such as dulse, nori or kombu. One of the major reasons is your thyroid functions.

If your thyroid isn´t functioning the symtoms will effect your metabolism.
You will feel tiered, frozen, your body will be low on energy, dry skin, lifeless/brittel hair and you might become overwieght as a result.

Recognise any of these symtoms and add either the animal protein list to your diet or more seavegetables.

Kelp is really good if you don´t like the taste of seaweeds. It has no flavor at all and alot of crunch! Pasta al dente is totally possible if you use this little noodle.
So even though it´s called noodles you can just as well make an italian flavored pasta sauce or ad meat, fish or chicken. And if you´r gluten intolerant this will be a great substitute for pasta.

I love mine with hot chili, tamari, mashed up avocados, koriander, lemon juice and vegetables.

Raw cacao nice-cream with a hidden secret inside (medjool date salty syrup)

The king of brunches: buckwheat pancake brunch

Pomegranate

Blossom and string

Plantlove

Siamese

Hey little dude

Raw zuccini terrin

A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing// Wikipedia

Buying salad sauvage from my favorite booth in the market in Nice

Left over salad in my lap

It´s also a beautiful way to serve plants. I some times say that raw food is a million opportunities to make a random salad look and taste amazing.

I love to roll mine up in rice paper och nori sheets, makes great finger food. I call the rice paper rolls for “condom of flowers”.

Condom of flowers

Skinny or thick you choose

Raw vegan sushi

Swiss chard wraps

Zuccini blossoms, shredded carrots, dijon mustard and avocado is a super yumy combo and a bit different than the regular asian once. Mix it up.

Or to serve it straight in a beautiful leaf of lettuce, chard, chiccoria or kale. Just put the filling in the leafy part.
Use sprouts, roots, fruits, meat, bird, beans, pasta, pizza, cheese or what ever you desire. Get touchy feely with your food, there are napkins you know.

The ultimate plate, photo Fredrik Skogkvist

Pimp with dressings, sauces or use funny little sauce cups to dip in. Or another favorit is to spray the dressing lightly with a mini water spray on to what your serving.

Cashew turmeric sauce

Raw lasange is also a way of serving salad

My favorite dressing is just lemon juice, salt and oliv oil. Massage it on your kale add some blueberries, pecans and creamy goats cheese.

Another sauce or more like a syrup is my date syrup, fresh berries ( black currants ) and some lemon juice. Pairs together beautifuly with mozzarella and basil.

If I´m making a speacial dinner I just put the ingredients on the table and then on a wooden board. On the table goes whole pieces of peaches, tomatoes on the wine, oliv branches, cedro lemons and just about everything you also have on the board cut up for eating.

Plant lovers can have thier fun while still sharing with the meat lovers. Make the salad the center piece and add/make the extra bits around it.

Kitchen Sauvage, photo: Fredrik Skogkvist

Then we can share everything and eat with our hands to good wine and music. These nights are epic and I call them Kitchen Sauvage.

Let the pictures inspire you more than my words. Make up your own combos.

And if all you use is lettuce, tomatoes and cucumber made with an open mind it can turn out pretty damn good as long as you want to.

When in france