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Grön ärtsoppa med creme fraiche på nötter

Den här soppan är vegan och gluten-fri. Jag gör egen buljong som ni vet men du kan använda köpt om du vill.

Till soppan:

1 pkt frysta ärtor
1 l grönsaks buljong
1 gullök
1 knippe stor bladig persilja
1 stjälk selleri
1/2 vitlök om du vill
1 chili frukt helst grön
valfri olja
salt och svartpeppar

Hacka upp allt och ta ut ärtorna ur frysen. Fräs upp allt förutom ärtorna tills löken är glansig. Tillsätt sen buljongen. Koka upp i ca 7 minuter och tillsätt sen ärtorna. Koka i 2 minuter. Mixa tills det blir en slät soppa med en mixer stav.

Till nöt-creamfraichen:

1 dl cashewnötter blötlagda och sköljda
3 msk spad från mjölk-syrade grönsaker alt 2 msk kallpressad äpple cider-vinäger
saffran eller gurkmeja för färg
Eventuellt vatten om du vill dryga ut krämen

Mixa allt tills det är en slät kräm.

Till dekoration:

Nigella frön
Någon form av rättika eller rädisa
Selleri blast

Klicka ut nötkrämen över soppan. Sprinkla på fröna och dekorera med rättikan och det gröna.

Vill du gör din egne buljong se HÄR.

Lycka till.

 

Grönsoppa med nöt-creamfraiche

Grönsoppa med nöt-creamfraiche

 

 

 

In my kitchen

Förra året åkte jag med Yogiakademin ( Josefine och Peter ) till Biarritz som deras kock.

I år blev det Bretange och nu håller jag även några Ashtanga Yoga klasser.

Menyn hitintills till frukost brunchen har varit klassikern sunrise oats eller kall gröt.

Blötlagda ris flingor med mosad banan och bär, lite nyttig risifrutti känsla och väldigt mättande, grönkåls sallad, avo mash med palsternacka, frukt och annat grönt.

Get ostar allt från den färskaste till mögel och till veganerna chasew ost med alger och nässlor.

 

Råvara is key!IMG_9440

 

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The only real punk of food is Plant food, sustainability, FOOD BANKS…. Why are there no FOOD BANKS around?

B day cake

B day cake

Flower pizza by me

Flower pizza by me

Aubergine oyster

Aubergine oyster

Blommig falukorv pizza for kids and big kids

Blommig falukorv pizza for kids and big kids

Pizza sauce

Pizza sauce

B day pizza

B day pizza

Amazing plant food at The Burgundy

Amazing plant food at The Burgundy

Ida Wallin by her Daniel

Ida Wallin by her Daniel Jouseff

Plant food

Plant food

Babette

Babette

Flower ice

Flower ice

Zucchini blossoms and nut cheese

Zucchini blossoms and nut cheese

A threeway with the rotselleri

A threeway with the rotselleri

PALLA cashew yoghurt at work all month

PALLA cashew yoghurt at work all month

Flowers

Flowers

Overnight oats

Overnight oats

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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.

 

The picture at the top is by Fredrik at the shoot of the guys behind the resturante Punk Royale for Gourmet.

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.