DETOXLIFE

Do like Rachel aka Yoga girl and have your meals made by me for pickups and deliveries. Check her blogg for reviews, http://blogg.amelia.se/yogagirl/2014/11/13/raw-food-makes-me-happy/

Book your packges of clean eating with all your senses for the coming weeks thru my partner in rawfood [email protected].

You see here a selection of what I do. Raw sushi, colored kelp noodels, psykadelic cups of chia and plant based goodies, raw soups and more.

So the past week has been intense for many reasons. The best parts are Yoga Girls Rachel Brathen´s book release and the feeling that "rawfood" sweden is actully turning out to be quite a family. Me/DetoxLife deliverd raw baby cupcakes for her event on sunday. Shared table and some cavas with cool new raw hot spot Sthlm raw ( http://sthlmraw.se/ourstory/ ). I made breakfast, lunch and dinner for her and Dennis while they have been in Stockholm. Such a treat, http://blogg.amelia.se/yogagirl/2014/11/13/raw-food-makes-me-happy/.

And if you want to make the Yoga Girl tacito I made for them recpie is on my IG account detoxlife. Or below.

I also knicked some pics from http://www.inreda.com/blogg/ from the event at Taverna Brillo. And from Rachel blogg http://blogg.amelia.se/yogagirl/ follow it to see her amazing journey with the Yoga gilr book tour.

Raw Tacitos de Rachel:

savoy cabbage leaves for the taco shells. 1 cup of nut of choice walnuts are great. Soak and rinse. 1/2 cup of soaked goji berries. 1 clove of garlic, lime juice, cayenne pepper and a tiny bit raw honey. Put in mixer and use the pulse button. When you get the chuncky paste you like, spoon out into the savoy leaves. Topp of with sourcream cashews, crunchy veggies and guaca. Yum!

I´m back at work after one amazing week in the south of France. Filled with love, color and a suitcase filled with dried plants and flowers, my new passion.

My parents live outside Grasse so I went with my daughter, escaping the chillier north for the MUCH warmer south. Sun, fun and healthy food. Yoga every morning and just beeing.

While there I made this the raw cacao chia pudding which replaced the chocolate croissant breakfast at least for one day.... But as they say when in Rome ;)

Cacoa cream.

1 virgin coconut meat and water.

Raw coconut butter about 2 tbs.

1 dl of raw cacao.

2 tbs of raw honey.

1 pinch of salt.

Mix till smooth. Depending on how meaty the coconut is you might need some extra meat if you want it extra creamy.

Let 1 dl of chia seeds sit in coconut milk for at least 30-40 minutes. best if left over night.

Layer the cacao cream with the chia seed mix. Top of with some cacao nibs if you want some crunch.

V for vegetables!

How amazing do these look?

These are a few of last weeks photos from my new totaly best ever jobb as "chef" at Stockholms newely opened almost raw sallad bar and organic shop, http://parkssaladjuice.se/ http://instagram.com/parks_salad_juice.

Located in the outskirts of town we reach a whole new range of people. It´s a buissnes area and neigbours are a vocational high school.

We make plantbased sallads, homemade soups and stews, juices and smoothies. My inspiration for the food is the veggies themself, their patterns and colors.

Psychedelic breakfast cups with sprouted buckwheat, avoyogurt, chia seed puddings and pumpkin pudding, all made to melt togheter for an explosion for the tastebuds and health kick.

Funky plantbased sallads for lunch and take away. Home made soups, stews, quinoa, spelt and sandwiches for more hungry bellies.

The full moon was blazing thru my window and inspierd me to make a raw black radish pad thai with apple/umeplumb sauce. The result you can see above and recipe below.

Fullmoon sallad!!!!!

The "pad noodles"

1 black radish

1 purple carrot

1 yellow carrot

1/2 cucumber

1 yellow beet

1 chiogga beet

2 broccoli florets

1 fig

Thinly slice all the veggies exept the radish. Use a spiralizer to make the pad noodles. I use the thick blade. The thicker the noodles the crispier and crunchier with the sauce.

Apple umeboshi sauce

1 green apple

1 tbs unmeboshi paste

1 lemon zest and juice

1 1/2 tbs of raw honey

1 tbs of cold pressed olivoil

1 big chunck of cilatro chopped up

1 big chunk of chives al chopped up

1 tbs of tamari

2 tbs of soaked chiaseed, I used cocountwater

and cayenne pepper to your liking

Saturday means Bondens Marknad with my friend Alma, finding inspiration for next weeks breakfast, lunch and dinner packages for Parks Salad and Juice in Solna.

Also buying next weeks  greens and prepping for tonights dinner. I´m feeling zuccini flowers stuffed with blackrice and chantarell risotto. I put a new pie in the freezer this morning. Raw pumpkin and coconut cream cheescake made with Kombucha from, http://www.svenskkombucha.se/. Topped of with blueberry powder. I just love having time and not stress about what to do and whom to see.

Yesterday I posted a almost raw noodel cup on detoxlife´s IG. Recepie below.

Miso soup:

Melt some coconut oil in a pan with garlic, ginger, chilli, 1 lemon zest, lemon juice and dill roots and their steams. Stir untill soft and add miso paste buljong with water. Let is simmer on low heat for 5-10 minutes then you pour the soup thru a strainer.

Raw Noodels:

1 sweet potato.

1 steam of wakame.

1 stema of koriander.

Ginger.

Tamari

Seasame oil.

Chilli.

Umeboshi paste.

Lemon zest.

It´s getting cooler and darker by the minute. Bless all the colorfull organic food I prepare everyday. I`m feeling a psychedelic, color and taste explosion at the moment. This week I have made loads of little cups of acai, sprouted buckwheat, smooties, avoyogurt, chia/flaxen puddings and today I made pumpkin/carrot/cinnamon cream. I make the cups like a triffel and I love when they melt together like a lava lamp. I put berries in the bottom and on top because I like the sweetsour taste they have with the sweeter heavier creams and puddings. Experiment and find your own combos!

Pumkin cream.

1 cup of diced raw pumpkin.

1 avocado.

2 medjool dates.

2 cups of carrot juice.

1/2 tbs of coconut butter.

1 pinch of salt.

And cinnamon.

I suck at blogging..... No time and I love love IG and the sharing of photos to inspire people to eat good, clean or just live fully. Also I rarely use recipies being a more of a shoot from the hip kind of girl when it comes to preparing meals. I am guided by tastes more than amounts. It´s more a pinch of that than teaspoons and cups.

But I will try to be better. At least at sharing some recipies of what I enjoy making.

Making raw sweet goodies is really not my thing although I know this is a popular thing to share. I am more of a salt nut my self. Choosing food over sweets.

But sometimes I get the sugar itch and make something. But it has to be pretty and no white sugar allowed! White sugar is my only pet peew in the kitchen.

Raw Kombucha Cheesecake.

Crust:

4 dl of pecans. Soaked and rinsed.

2 dl of flaxenseed. Not soaked.

1 dl of medjool dates.

1 dl of regular dates, soaked.

1/2 tsp of sea salt

1 dl of coconut butter.

Grind the flaxen seed in a coffe grinder. Mix the rest of the ingrediens in a mixer. Keep the soaking water from the dates if you need mor liquid to make the crust less dry. Press the crust into a mold and place in freezer coverd up.

Cashew cream.

3 dl of soaked cashews. Rinsed.

2 1/2 dl of kombucha.

1 lemon both juice and zest.

1 dl of raw honey.

1 dl of coconut oil.

1 pinch of salt.

Mix the cashews with the Kombucha and leave over night. This will make the cream really tangy and cheese. When you´ve made the crust mix the cashew cream with the rest of the ingrediens and pour over the crust. I bought this amazing bee pollen at the farmers market in three colors, but if you just find the one color sprinkel on top with cinamon and put the cake back into the frezzer over night. Take it out and let it warm up a bit in the fridge befor you eat it.