I´m sorry for my no blogging. I´ve been busy at work and the time at home has been sleep, shower, dress and back out into the world again.

I work at Stockholms Matmarknad as a raw food chef, but I like to call it plant food since I don´t follow the strict rules that raw food has.
Flavors and texture are more important than not heating food over 40°. I do use only plants when at the market but I eat and enjoy eating everything organic and made with love.

It´s also been really great weather so the little free time I´ve had I´ve been social beeing with my friends and family. Places I love in Stockholm are resturants such as Babett where they serve a amazing pizzas and brilliant natural wine. I love love this place.

At work I make plant food breakfasts as usual, psychadelic glasses of cashew yoghurt colored with red beets and Blue majik powder. 

I also started to make lunches as take-away and one raw dish a day served in the market. I love the way raw food now has moved from just a health nut fly to a great and beautiful way of presenting and eating plants.
I also love that it´s served in a posh and beautiful setting where you also can get some of the best foods around made by other “traditional” chefs. No one is excluded and this is the future of food.
Last week and tomorrow our juices and lunches have been deliverd to Rachel ( Yoga Girl ) and her husband Dennis. I think this is the third time around that I make them healthy eats. See their blog where you can follow this yoga super star. She is healthy, honest and has the happiest of smiles.

There are so many projects bubbeling in my calander and I will share more this week. Untill then here are some of my favorite things.

Pictures sometimes speaks louder than words.

Blue Majik cashew yoghurt

Blue Majik

Overnight oats

Psychadelic plants

More glasses of plant love

Yoga girls lunch

Cauliflower rice to go

Cauliflower rice to stay

Setting for a shoot I did last weekend

Vintage is THE best designer here chez Lisa Larsson

Farmers bliss

Gold of the woods

Picked up at work

Buckwheats and blackberries

The color black

Wine from Etna

Chez Skogkvist and Edlund

Night out with my boys Fox and Rasmus

Babett pizza

Life on board

Farmers bliss

Took a U trun to the Hidden House

Vin & Natur

Cray Cray party

Fire walk with me

Corn on the barby

The Hidden House

Midnight photo session “craycray” photo by Fox

Some hours later

Summer bliss

Bumble bee

Stockholm Fashion week and I´m doing a catwalk. Sunday fitting.

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.

Idag spenderade jag halva dagen på en marknad för inhandla råvaror och inspireras av det lokala. Fantastiska ostar, fiskar och annat gott inhandlades.

Andra halvan spenderade jag vid poolen. Man vet att man är i vacation mode när man kan ligga i 2 timmar och titta på fjärilar och trollsländor. Att drömma sig bort i böcker och tidningar känns helt onödigt när allt är så vackert. Paradisiskt.

Ikväll blir det pasta, ugns torkade grönsaker, ost och vin. Riktig pasta blir det för oss. Jag behöver äta något rejält, har levt på jos och grönt i 5 dagar nu och min kropp behöver grundande mat.

Alla tål inte gluten och vissa undviker det helt. Det finns fina raw food pastor att göra och zuccini pastan är väl den vanligaste. Jag föredrar pumpa eller sötpotatis men hittade inga idag.

Om du inte har en grönsaks spiral och vill göra “pasta” utan pasta…. finns det olika alternativ. Se nedan billiga alternativ som inte tar så stor plats i köket. Och inte kräver tid eller en massa diskande.

Today I spent half the day on a market purchasing loads of local and organic products. Getting inspitration from local farmers. Amazing cheeses, fish and other goodies where purchased.

The second half I spent by the pool. You know you’re in vacation mode when you spend 2 hours watching the butterflies and dragonflies. The need to dream away in books and magazines feels totally unnecessary when everything is so beautiful. Paradise!

Tonight we´re having pasta and oven dried vegetables, cheese and wine. Real gluten rich pasta, yes I eat this and pizza too.

I love the freedom to be able to eat what my body needs, knowing what and when after beeing so restrictive with my diet before.

Tonight I need to eat something substantial. It´s been lots of juice and plants  for 5 days now and my body needs grounding food.

But not everyone can eat gluten and some just avoid it completely. 

What´s great is that there are greatare raw food alternatives you can make. I guess zucchini pasta is the most common. I prefer to make mine out of pumpkin or sweet potatoes it´s crispier.

If you do not have a vegetable spiral and want to eat “pasta” without the pasta there are various options. I´ve placed out a few easy to handel and quick to use in the pictures so you can see how they look.

Dagens jos

Jos lurre

Plants

Vit aubergine

Plantlove

Zuccinis

Julienne peeler & zest järn

2 sorters skalare

In i torken

Beauty