The days when vegan food was considerded weird or too “hippie like” are numbered. Very soon we, who love this food will all be able to get what we desire and have longed for at other places than in our own kitchens.
And it will look beautiful and taste even better.
The plant food movement around the world is seeing to that.

Top of the line resturants such as Noma have vegan chefs and use water cleaners to enhance their vegetables, both taste and quality. No one is excluded. And in the process nature is taken care of, local products are brought to light as well as local farmers.

At my work Stockholms Matmarknad we seek out the best products. Plant or animal. We get inspired and learn from each other so we can bring our hay to the stack in this movment.

More and more people grow their own veggies. Foraging and urban farming are two of this seasons most used words on IG.
People are starting to care about thier food and where it comes from. Food is starting to matter.

Raw food is not only for hardcore yogis and health freaks.

To use products such as chia seeds, buckwheat and drink juices are becoming more than a silly trend.
The methods used by raw food chefs have caught the eye of other chefs, or it it the other way around.
Who really care as long as the word is spreading that this is just another way to prepare food. It broadens the spectra of what we can eat and it makes us healthier even if that isn´t what we sought out to become.

I´m one of the lucky ones and can eat almost everything in normal amounts. If I overindulge or underindulge I feel bad.
Both body and my mind gets disturbed. BUT note this it has taken me all my life to get to this point and the journey has been hard and painful.

But it was worth it and it continues everyday. I hope for the rest of my life and the richness it has brought to me I hope to share with others.

I practice yoga daily and have done so for the past 15 years, no day is the same. The practice changes as life moves on. It´s just like brushing my teeth. I don´t really think about it but without yoga as without the brushing it is just unthinkable.

All of this and more has helped to deal with my low self esteem and disrespect to my body. I´m 41 years now and as I look at pictures of me at lets say the age of 20, I can´t get passed the thought, why was I so unhappy with that?

Well the answer is simple to me now. Your body and how it looks has little to do with what you eat or don´t eat. That´s just the headache, the symptom of something much deeper rooted in you.

The eating is just a way to control what can´t be. And to not deal with what actully can be dealt with.

As with alot of these issues we deal with them in quite harsh ways. We feel bad that we have issues and this becomes a hinder to becoming more healthy.

Who doesn´t have issues, if it´s not food it´s something else.

This is why plantfood is not diet to me and it´s not food as medicine. It´s just like brushing my teeth. I don´t really think about eating this way and would rather eat a good goatscheese than over eat nuts and seeds. Just as anything else when eaten to much makes me sick.

Thur my blogging here I want to create a forum where instead of talking about detoxes and cleanses as removing the lustfullness in life. To transform the “detoxlife” into finding the tools to add the good stuff first.

First you learn how to crawl then walk. And then you can make what you want with your world.

Recepie for sprouted wild rice risotto below.

WIld white currants

I make plantfood every weekday at Stockholms Matmarknad

Plantlove

Homemade

The color purple

WIldrice risotto with almond parmesan

Just me and some petals. Photo: Fredrik Skogkvist.

Wild rice rainbow risotto.

Soak 2 dl of wild rice over night.

Rinse in morning and let them sprout for 3 days.

Turn the rice in tarrogon, lemon zest, cold pressed apple cider vinegare and cold pressed oil of your choice.

Mandolin half of a small cauliflower head into the rice mix. If you can find purple this will boost the dish in color without effect on the taste.

Pimp with small tomatoes, again use color!

Color is such and easy way to make any dish go from a bore to a beauty!!!!!

Almond parmesan is easily made with soaked and rinsed almonds and for better taste you acctivate them in 40° in your oven. I prefare to work with dry nuts instead of wet.

Here I used 1 dl of almonds.

3 tbs of kombucha.

2 tbs of nutrient yeast.

1 tsp of turmeric.

Lemon juice and zest, maybe half a lemon.

1 tsp of pink salt.

Mix and use straight away or store in a cheese cloth for 2-3 days.

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

Abundance

Violetta

Last juice of vacation, oldie but goodie

When in france one needs at least one butter croissant

Coco whip and raw juice for soup

Cassava chips in the baking

Last dinner, raw sushi, cold soup and baked chips

The solution to a splatter free kitchen.

Padmasana

Back at work making glasses of raw love at Stockholms Matmarkand

Drink mixers for Paolas Open Air fiesta

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