Meny

DetoxLife

Glutenfritt

PIZZA RUSTICA ( See below for english version )

Jag gjorde den här pizzan för ett repotage i tidningen Gourmets majnummer med fotografen Fredik Skogkvist som tar de mesta av de bilder jag inte tar själv på mig eller maten jag tillreder.

En grönsakspizza gjord på botten av en ugns- torkad raw pizzadeg.
BOTTEN:
3 dl groddat bovetemjöl
2 dl ljusa chiafrön
2 dl mandel
1⁄2 tsk havssalt
1⁄2 dl surkål
1⁄2 dl kombucha
2 msk kallpressad olivolja

TOMATSÅS:
1 morot
1 vitlök
4 dl soltorkade tomater
1 citron, finrivet skal och saft 1 tsk finhackad färsk chili 1⁄2 tsk havs salt
2 msk agavesirap TOPPING:
2 dl nötost
1 msk basilikablad
2 dl pepprig rucola
2 väl mogna tomater
1⁄2 gul lök
1 liten fänkål
1⁄2 tsk svartpeppar
2 endiver

DU BEHÖVER OCKSÅ: mixer
2 bakplåtspapper

1 Värm ugnen till 30°. Mixa bovetemjöl, chiafrön, mandel och salt noga. Mixa surkål, kombucha och olja separat. Knåda ihop mjölblandningen och surkålsblandningen till en slät deg.

2 Dela degen i två och kavla ut bitarna till rundlar mellan bakplåtspapperen. Lägg rundlarna på ugnsplåt och torka i ugn över natten med ugns- luckan på glänt.

3 Tomatsås: Skala moroten och riv den fint. Skala alla vitlöksklyftorna. Hacka de soltorkade tomaterna fint. Blanda samman morot, tomat, citronskal och citronsaft. Tillsätt chili, salt och agavesirap. Pressa ner vitlöken och blanda sam- man.

4 En timme före servering: Värm ugnen till 30°. Bre nötosten på pizzabottnarna, lägg på basilikan och toppa med tomatsåsen. Torka i ugnen med ugnsluckan på glänt.

5 Skiva tomat, lök och fänkål tunt. Ta ut pizzorna och toppa med tomat, lök, fänkål och rucola. Mal över svartpeppar.

6 Servering: Skär pizzan i trekantiga bitar. Lägg upp pizzan ihop med endiveblad på en stor tallrik. Lägg varje pizzaslice i ett blad och ät med händerna.

 

Crisp bread pizza

Crisp bread pizza

Buckwheath pan pizzas

Buckwheath pan pizzas

Whitebeet in apple cider and coconut nectar

Whitebeet in apple cider and coconut nectar

Chioggabeets

Chioggabeets

Reedbeets

Reedbeets

Work in progress "body image"

Work in progress “body image”

Flower pizza

Flower pizza

Pretty pizza plate

Pretty pizza plate

On the board

On the board

Watercress salad

Watercress salad

Seed pods and "body image" polaroid

Seed pods and “body image” polaroid

IMG_2446

Homemade

Homemade

Gluten free crisp bread pizza with eggs and chantarells

Gluten free crisp bread pizza with eggs and chantarells

Ramson capers and pickled mini cucumbers

Ramson capers and pickled mini cucumbers

Pizza rustica

I made this pizza for the swedish magazine Gourmet in it´s May issue with photographer Fredik Skogkvist who takes most of the pictures of the food I make and of me.

A vegetable pizza made with an oven dried raw pizza dough.

Crust:
3 cups sprouted buckwheat flour
2 cups light chia seeds
2 cups almonds flour
1/2 tsp sea salt
1/2 cup sauerkraut
1/2 cup kombucha
2 tablespoons cold-pressed olive oil

 You’ll also need: blender and 2 sheets baking paper.

1 Preheat the oven to 40 °. Mix buckwheat flour, chia seeds, almond flour and salt thoroughly in mixer. Mix sauerkraut, kombucha and oil separately. Place in a bowl mix and knead the 2 doughs together.
2 Divide the dough in 2 and roll out the pieces into circles between the backing sheets. Place them on a baking tray and dry in the oven overnight with the oven door a bit open.

Allt behöver inte vara just så…..

Att komma till ett annat kök är både kul och utmanande. Om jag ska på semester tar jag väldigt sällan med mig det jag är van att använda varje dag. Det jag “tror” jag är beroende utav.
Om jag är på jobb så är det mer köksredskap och råvaror än kläder i packningen. Påsar av gröna saker och pulver gör packningen minsta sagt intressant…..

Det är kul att komma på lösningar och mycket utav det som hittas på på resor jobbar sig senare in i vardags köket.

Livet i köket är sällan idealiskt precis som livet själv. Att lösa “problemen” är en del av utmaningen som gör det så spännande att leva och jobba med det jag gör.

Nästan allt annat finns i Grasse bästa möjliga råvaoro och miljön to die for. Men saker som där min Vita Mixer och torkugn finns inte.

De flest jag pratar med säger ofta att jag skulle gärna pröva att tillreda det du gör men har inte en mixer, jag har bara en mixerstav. Att äga en “sate of the art” mixer är inte nödvändigt och inte att ha tillgång till torkugn. Att torka i din vanliga ugn går minst lika bra. Mer om det i senare inlägg.

Hos mina föräldrar är det mixerstav som gäller och för att undvika smoothies, nötmjölk och annat flytande i hela köket klär jag in tillbringaren eller skålen i folie eller en plast påse. Jag klipper ett håll för själva staven och vips så undviker att själv bli helt ned skvätt och slipper få skäll av mamma för att jag stökar omkring.

Sista kvällen gjorde jag en kall soppa på rå pressad sötpotatis och morots juice som blev jätte fin utan svin dyr mixer.
Låt inte recepten jag postar här eller på mitt IG konto @detoxlife få dig att tänka att det går inte utan det ena eller andra. Fråga mig så hjälper jag er!!!
Jag har själv inte alltid ägt allt som det ser ut som man behöver och har haft jätte kul när jag hittat på lösningar på vissa svåra recept. Practice make perfection.

Till soppan gjorde jag raw food sushi med rotselleri ris som jag gör på hakad rotselleri, kokosvatten och citron. När jag sen skulle rulla ihop rot riset med alla grönsaker var sushi mattan borta.

Har ni underlägg som det som finns på bilden nedan går det minst lika bra, eller något annat platt och rullvänligt.

 

Raw sushi:

Rot riset görs på palsternacka, persiljerot, rotselleri eller jicame roten. Mixa i omgångar med lite kokosvatten och citron saft. Du måste pröva dig fram och låt riset hellre kännas lite torrt än att sushi blir blaskig.

Till en rotselleri behövs 1 citron och ca 1 dl kokosvatten.

 

To use another kitchen is both fun and challenging. If I’m going on vacation I don´t bring my kitchen applinces. What I think I am dependent of when a prepp and make plant food.
If I’m on the job there are more utensils and veggies than clothes in my packing. Plastic bags of green plants and superpowders makes my suitcase look very suspecious.

It’s fun to come up with solutions and it can make its way into my everyday kitchen life afterward.

Life in the kitchen is seldom ideal like life itself. To solve the “problems” is part of the challenge and what makes what I do so interesting and creative.

Almost everything can be found at my parents house in France. The best possibel local produce and the environment to die for. But things like my Vita Mix and a dehydratore is a no show.

When I talk to people about raw food or plant food they really want to try to make some of it but feel they can´t without this and that. Belive me I have tried my way thru alot when I didn´t own what I do today. It works and it tastes just as good.

At my parents it´s a hand mixer and drying in the regular oven or sun that is the sollution. More on drying in oven in later posts.

The last night of my mini vaction I made a cold soup of raw pressed sweet potato and carrot juice. It was lovely without THE Vita Mixer.
Do not let the recipes I post here or on my IG account @detoxlife scare you away. Everything can usually be made with what you got at home. If you want to. Ask me and I will help you!!!
Practice makes perfection.

I dressed the bowl with the juice in it in tin foil so the liquid would stay in it and save the kitchen from soup and me from my mothers scoulding I´m making a mess. You can use a plastic bag as well.

Raw Sushi:

The raw rice is made with parsnips, parsley root, celery root or jicame root. Blend it in batches with a bit of coconut water and lemon juice. You have to see for yourself how much of the liquid you need. But it´s better to make it dry than too watery.

For one celery root I needed 1 dl of coconut water and juice from 1 lemon.

 

Cleaning out the fridge

Cleaning out the fridge

Abundance

Abundance

Violetta

Violetta

Last juice of vacation, oldie but goodie

Last juice of vacation, oldie but goodie

When in france one needs at least one butter croissant

When in france one needs at least one butter croissant

Coco whip and raw juice for soup

Coco whip and raw juice for soup

Cassava chips in the baking

Cassava chips in the baking

Last dinner, raw sushi, cold soup and baked chips

Last dinner, raw sushi, cold soup and baked chips

The solution to a splater free kitchen.

The solution to a splatter free kitchen.

Padmasana

Padmasana

Back at work making glasses of raw love

Back at work making glasses of raw love at Stockholms Matmarkand

Drink mixers for Paolas Open Air fiesta

Drink mixers for Paolas Open Air fiesta

Blogging about at Fredriks and Elins apartment, best view around

Blogging and making menues at Fredriks and Elins apartment, best view around

 

Green eggs, ham and about my “mancave”

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

Rejuvelac yogurt in the making

Plant food

Plant food

Cracked eggs omelette

Cracked eggs omelette

Real tomatoes

Real tomatoes

Green stuff

Green stuff

Green stuff with salt

Green stuff with salt

From the garden

From the garden

You might like it

You might like it

Green eggs

Green eggs

The color purple

The color purple

Memorabillia from Iran and cheese from plants and animals

Memorabillia from Iran and cheese from plants and animals

Eat my peach

Eat my peach

Man caving

Man caving