Så äntligen är siten up and running och vi kan börja. Jag är på väg mellan Matmarknaden där jag gått igenom nästa veckan frukost och produktion med Fredrik som tar över medans jag åker söder ut.
Ett snabbt inlägg innan jag går till yoga studion för att undervisa veckans sista pass.
Och imorgon bär det iväg med Yogiakademin till Bretange. Mitt “första” inlägg blir därför lite inspirations bilder på sallader ni kan göra i helgen.
Vill man styra sin kost mot ett mer växtbaserat håll kan ett tips vara att göra salladen till huvud målet och sen addera protein och kolhydrater.
Låt bilderna inspirera er att pröva något nytt!
Happy weekend.
Jicama rots ris ( går lika bra med palsternacka eller rotselleri), nori ark, lite rostad mandel smör, sesam olja och annat gott.
Blomkåls ris som jag masserat med olivolja och citron. Solros kärnor för crunch, krasse och små raddichio blad.
Torkade nachos som jag gjort på lila majs, det går lika bra med köpta. Avokadomash, massa chilli, gurka, agave sirap, vatten krasse och paranöts sourcream. Mixade 1 dl paranötter med, 1 ugns rostad jordärtskocka, 2 dl äppelcider vinäger och lite salt.
Ungs rostad jordärtskocka med rökt paprika, chilli och rivna morötter.
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.
2 dl of oats
1 dl of almond or coconut milk
1 1/2 dl of water
1 tsp of vanilla
Let sit over night and dress with berries, fruits, superfoods, spices, nuts and seeds. If you want it extra creamy add less fluids.
This was the favorit breakfast at Yogaakademins retreat. I also served buckwheat creams, sesame cream, plant yogurts and beautiful sweet fruit from the markets.
Water infused with hibiskus, lemon balm, basil and mint.
