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!

SWEDISH:

Risrullar är inte typsik fransk mat men i denna “French Indochina” tolkningen blir det en perfekt lunch i hettan. Jag säger hetta för det är ca 40°. I love it, mitt klimat. Jag solkattar mig och njuter.

Det blev 2 varianter rullar idag. Bägge mer Salade Nicoise än koriander och tamari.

En helt plant baserad med cashew/senapsfrön/pepparots/kapris kräm och en tonfisk/dijon/kapris röra.

Plantorna i blev haricots verts, frisse salad, gurka, polka betor och rädisor. En riktigt het paprika sås med bränd cayenne peppar och agave.

Upplagd på fikon blad från trädgården och lite annat gott.

Tips:

Använd det du gillar i rullarna, det är ju lite som att göra en nudelsallad fast i rulle. Bara för det heter vietnamesiska ris papper betyder inte att det måste smaka asiatiskt.

I våras gjorde jag Italian style med zuccini blommor och då fick rullen namnet Condom of flowers.

Vill du köra helt raw så använd hyvlad rättika.

Mina föräldrar har verkligen ingen state of the art mixer utan här kör vi mixer stav med olika tillbehör. För att få en krämig nöt kräm eller len dressing mix lite åt gången istället för att ösa på med alla ingredienser på en gång.

För mer chunks haka hälften och mixa resten.

ENGLISH:

Use what you like in you rice rolls. When I´m here in France I make them more Salade Nicoise. The plantfood version is with cashew/mustardseed/horseradish/capers cream.

The other is with tuna/dijon/capers.

Haricots vertes, frisse salad, cucumber, chiogga beets and radish. Hot pepper sauce with burnt cayenne and agave.

If you want to make the rice rolls totally raw use daikon radish for wraps.

Tips:

My parents don´t have a super mixer, here it´s the hand blender. To make a creamy nut sauce or dressing mix small parts of the ingredients at a time.

For more chunks chop half and mix the rest.

Bonne Appetite!