Dagens psykadeliska glas innehåller havs algen Blue Majik, cashew yoghurt, chia i mandelmjölk, toppad med hjortron och ringblommor.

Allt finns på Stockholms Matmarknad.

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

Always on the look out for new fresh, organic and local plants to work with I took a trip to the first Farmers Market this year.

My favorite farmer for herbs was at her booth. I got some coriander with root and all, holy basil and mint.
She gave me onions so I can grow my own onion flowers.

Whether in France or some other trip, on walks or at work my system never stops to take in information and products to use.
It´s more than work or a hobby. It´s one of my passions. I feel more like an artist when making food.
Not one to follow recepies I enter a kitchen and see what´s there and try to make something with what I´ve got. I´ve learnt to trust my instinct and palate to find the marriage between flavors, texture, color and combos.

In plant food one of the big issues for me right now is texture. I´m searching for that perfect crunch without burning something to a crisp.

It´s actully not so hard to make meals. You just tune in and listen to what your body wants and needs. It takes some practice but start with simple dishes and take it from there. 

If you speak swedish and want to listen to something really interesting about taste, flavors and the new development of our senses this radio program is great. P1 listen to link here.

For recipe scroll down.

Ramson capers, pickles, baked parsnip and red beet tartar

Prepp for raw beet tartar

Into the wild

Perfection is imperfection

Brunch

Summer

Mini bell peppers

Squash

Handfull

On the board

Ditching powders for these perfect smoothie boosters

Marriage between mint and basil

Asian green I can´t remember name of and Swedish squash blossom

Wann Wallens onion flowers

New Zeeland broccoli and daikon

For beet tartar

4-5 redbeets (uncooked).
4-5 sundried tomatoes.1 dl activated pecans.
1 tsp of salt.
1/2 tbs of coldpressed olive oil.

Soak the tomatoes and pour away the water. You can save it if you need more moisture when mixing.

Mix all the ingredients, best is to use the pulse button so you can control how chuncky you want yout beef.

Strain in a strainer to get rid of excess juice and place the beet beef on a lettuce leave.

Side dishes:

I´ve pickled ramson capers with mini cucumbers a couple of weeks before that become perfect for this dish.

I also oven baked spirlized parsnip in salt this morning for extra crunch.

You can use regular dijon.
I made a cashew mustard paste with soaked cashews, lemon, grinded mustard seeds, horseradish and turmeric.

Finely chopped fresh red onions. I let the sit in some lemon juice and salt to get the activated and it takes away some of the strenght of the onions.