As you might have noticed I get a lot of my inspiration here in France.

Coming to this place which is filled with memorabilia from all the places we´ve lived in.
Books, pictures, paintings and china together with it´s beautiful surroundings makes creative marks in me that last till the next time I come back.

The food I use today in Stockholm I´ve used here for years. Everything is bought locally and is mostly organic. If not picked from the garden.

Also coming down here means time to rest, eat well, do lots of yoga and sleep.

My mother usually presents me with one or two objects each time I´m here from my past.

Books and reading, putting words together like therapy for me. I keep different dairies of words, photographs and plants.

This time around she gave me my old book Green Eggs and Ham by Dr. Seuss.
Dr.Seuss along with Alice in Wonderland and Marilyn Monroe are my favourite quoters.

Although I´ve mustard thru most of the Vedas, Bhagavad Gita and Patanjali Yoga sutras. All filled with amazing descriptions of the mind, the body and the soul.
I still love the easy quirky children’s books more. Quotes like “today you are you that´s truer than true there´s none alive who is your than you” are brilliant.
As we all know a child mind is still uncoloured by society and often more openminded.

Green Eggs and Ham made me think of how it´s to serve and get people to see the possibilities with plant raw foods.
No one wanted to drink something green 7 years ago. Now it´s everywhere.
But sometimes the reaction can be:
Kombucha what the fuck is that?
Dry pizza for 24 h?
I hate plants!
Why eat flowers and drink birch sap?Why make nut yogurts and banana nice creams?

Because it´s good for you? Well not only that. It´s a magnificent way to prepare food. We actually use really old metods of how to preserve the greens and fruits in raw food.

When I made the psychedelic glass the first time it was kind of a smoothie mix going for a fail that turned into a win.
When shit went crazy in the glass I thought that´s pretty. I love it.

I thought if Jimmy Hendricks was a health drink he would be just that glass of taste and colour. Also I never felt full drinking just a smoothie and thought eating just chiapudding was a drag.
Layering healthy trips like this is all around us and it´s a beautiful way to eat what´s also good for you.

The book is about how this little dude is trying to make Sam eat green eggs and ham. Sam doesn´t want to because it looks different and is wierd.

I overheard famous Swedish chef looking at one of the glasses I made saying it´s just mushy stuff in a wine glass. Which is true if you see it that way. So I´ll give him that, it´s not for everyone.
In the end though Sam eats his greens and loves it.

I eat everything.
I´m quite the mix of both the detox and the retox. I´ve tried the hardcore eating nothing. The eating not this and that.
I´ve done to much yoga and Í´ve lost all focus and space.
The only way that makes my life work is “balance is key”.
You might find me on a yoga mat, sipping a juice or eating something planty.
And you might find me messing about with my friends at my favourite bad behaving places.
Or you might not find me at all. Sometimes I just turn of reflect and go into my “man cave” mode. A necessary need in my fast moving forward world.
Then my friends sms and ask are you alive Jo?

My mom always said taste everythingat least once and I´m happy I did. In each country we´ve lived I´ve tried and learnt about flavours. Experience is the best teacher.

So I add to what she said by saying this, play with your food to open your mind.

Rejuvelac yogurt in the making

Plant food

Cracked eggs omelette

Real tomatoes

Green stuff

Green stuff with salt

From the garden

You might like it

Green eggs

The color purple

Memorabillia from Iran and cheese from plants and animals

Eat my peach

Man caving

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

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!