Month: March 2015

Green Soup – Broccoli & Co.

No better day to Go Green than today. Happy Saint Patrick’s Day, here’s a simple green soup for a healthier liquid fuel to get you through the celebrations. Main ingredients are broccoli, fennel and celery and it’s ready in 15 minutes. Broccoli, Fennel and Celery Soup 2 medium broccoli heads, washed & cut into florets 2 small fennel bulbs, washed & cut into pieces 1 stalk of celery, washed & cut into pieces 1 yellow onion, peeled & chopped 1-2 cloves of garlic, peeled & chopped 1 vegetable stock cube black pepper salt to taste 1 tbsp organic butter water In a large saucepan melt the butter and throw in the onion. Simmer over medium heat for a minute or two, then add the garlic and stir for another minute. Add the broccoli, fennel and celery into the saucepan, cover with water and mix in the vegetable stock. Turn the heat up and bring to boil. Let the soup boil for about 10-15 minutes, occasionally stirring, until the vegetables start to soften. Mix in a blender …

raw berry cheesecake

It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it. Base 1 dl almond powder (or peeled almonds) 2 dl pecan nuts 1 dl coconut flakes (unsweetened) 16 dates (soaked for at least 4 hours) pinch of salt Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make …

Why Choose Organic?

I highly value organic, pure and real food that is prepared from scratch with love. This is why I eat less and less in restaurants, why I’m willing to compromise on other expenditures and why I’m inspired to browse at markets or spend hours in the kitchen experimenting. But what is organic food and what makes it so amazing? There are many definitions for organic agriculture but according to FAO it is “a system that relies on ecosystem management rather than external agricultural inputs. It considers potential environmental and social impacts by eliminating the use of synthetic inputs, such as synthetic fertilizers and pesticides, veterinary drugs, genetically modified seeds and breeds, preservatives, additives and irradiation. These are replaced with site-specific management practices that maintain and increase long-term soil fertility and prevent pest and diseases.” 1. Your Body is Your Temple While research results on the health benefits of organic fruit and vegetables have been contradictory, the benefits for the environment (below) are numerous. And by using our common sense, it’s not difficult to conclude that we’re …

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

Wake up, smile and say: I’m Back!

This morning I woke up and for the first time in five days I felt (quite) good. After almost a week in bed recovering from a nasty gastroenteritis, I still felt tired and my pants were too big from the waist, but I felt that this morning there was a change for the better. During the week I’ve learned to let go of all ideas about being productive, as I realized that while I was sleeping and keeping myself hydrated, my body was working hard to recover; so I decided to give it the best possible conditions to do so. So those days were not wasted, and today is a new day. And they’re all important and unique and we’ll never get them back. I guess what I am trying to say is this: Don’t let Today pass by unnoticed because your hopes and dreams are for tomorrow. When Tomorrow arrives, it will be another Today, just like this one. Dream about Today instead, and you can find yourself living the Dream.

License to Be

A doctor just gave me three days off to recover from a stomach virus, with instructions to rest as much as possible and eat cooked vegetables and crackers with chamomile tea. Now I’m sitting here at home, realizing how difficult it is just to Be. Even with a sore stomach and zero energy levels I feel quilty. Thinking about everyday life I realize that the hours outside the nine-to-five life are pretty fully booked. I’m either on the yoga mat, planning the sequence for the next workshop, hunting for the good morning light to photograph a dish or working on illustrations for the next blog post, and then posting it. Then meditation through the headphones on the tram, or surfing the internet on the phone to look for inspiration or the latest news of the wellness world. The evenings pass by quickly by experimenting with new recipes, writing, photoshopping, meeting friends, working on some assignment for a course I’m taking at the moment, reading related literature or self-development books. And of course the house needs …