Dagmar sat down with Johanna Ljunggren, raw food chef, yogi and author of the blog Detox Life. She has collaborated with us on events, creating stunning dishes that reflect our collections and shared values. We love her decadent take on raw food, which does not compromise between pleasure and ethics.
Yoga and playtime.
Starting January I`m back teaching again although now 1 class a week and not 17….
The class will be at Altromondo yoga studio which is run by Jennie. Fridays 17.00 -18.15 a perfect after work class or a nice treat before the weekend.
Me and Jennie are also organising a yoga/food retreat to the amazing Villa Lena in Tuscany in May.
With artist staying at the Villa to take workshops from, me using Villa Lenas own products to make food, while doing yoga, wine tastings or just chilling this is one retreat I would do if I wasn´t working on it.
Go the Jennies web for more info on classes here in town and to find out more about the May retreat.
The only real punk of food is Plant food, sustainability, FOOD BANKS…. Why are there no FOOD BANKS around?
The past month I´ve been using The Sedona Express Dehydratore from Rawfood Middagar. It´s one of the best dehydrators I´ve ever used. If you can´t for some reason use one a regular oven will do just fine!
But if you get a chance this is the one.
It comes with 3 different sheets and you can “express” heat the products at 75°. Really good if you don’t have time to dry on a lower temperature.
I´m not a slave to the raw food movement so for me it´s perfect. I think all restaurants should have one because it really makes plant food interesting and handles the products in a very sensitiv way. When doing the Sunday brunch at Bleck all the nut cheeses and kale where prepped in it. To dry something slowly really brings out the flavours and textures.
The persimmon, coconut butter and cinnamon chewies lasted for about zero minutes.
I alos use it to dry zucchini blossoms with nut cheese, dry tomatos, fruit for the psychedelic glass and cauliflower crisp for the aubergine oyster.
A hot tip if you want to make homemade pizzas is to use pita or nan bread instead of pizza crust. It saves time. You can have the sauces and cheeses prepped in the fridge.The nigella seeds in the nan bread really works well with pickled salads and the pita bread makes great little folds for kids hotdog pizzas.
Another thing that makes plants really extra interesting is spices and flavours. I love smoked veggies and at the moment nigella seeds are one of my favorit spice, that and fenu greek sprouts. It´s a bitter and is used is chutneys to balance out the sweetness. Life is most honest when it´s bitter sweet and your tummy is happier.
And as we´re moving into the holiday season remember that not all of us get to choose between green juice and french fries.
The House of Dagmar interwived me for their web, up later this week, and in it I talk about how I long for the day when we have a FOOD BANK in Sweden where food will be taken care of instead of thrown away.
One of my favourite places to eat Babette in Stockholm had a “gäst spel” from Göteborg where all the profits went to charity. Bleck had a weekend where some of the profits went to better needed and I think everyone should really rethink how we treat what we eat.
And at the bruch at Bleck Fredrik was my right hand and Rasmus Wingård my music hand. You´ll be tasting and hearing more from this trio next year!
Also A BIG CONGRATS TO Bergman and his crew who was voted best bar in the world. Find it here.