Sampling cakes from Sattva

 

 

There is a very special bakery here in Stockholm, Sattva bageriet. They bake using as much organic and locally produced ingredients as possible. They have a wide selection of vegan cakes, cakes baked using natural sweeteners (dried fruit) and gluten-free baked goods. Their breads, pies and sweets are magic ūüôā¬†You can really tell that they where baked with love-Love food! We sell them in the health food store where I work and they are very popular with the customers. Today I sampled the Blueberry buckwheat muffin, “Sattvas njutning” carrot/raisin¬†and carob/coconut. The last one was my favourite. All gluten and sugar-free. The carob cake for example was made from just coconut, raisins, sunflower seeds, dates, banana, apple juice, coconut butter, buckwheat flour, carob, lemon juice and baking soda. A healthier treat! When will conscious food like this become widely available in the supermarkets? Can’t wait until that day, food-hunting will become a lot easier..



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Green & rum in Gothenburg

Today I found  a piece of raw food pie  at Café green & rum in Nordstan, Göteborg. It was a nice pick-me-up to bring on my never ending, 6 hour busstrip back to Stockholm. Last summer when I went to the same place they served a raw food luch also, but these days they have just the pie.

As you can see from the pic it wasn’t fancy in any way and the cashew cream was not properly blended (supposed to be smooth). But I was still happy ¬†for having it. Raw food pies (unless you make them yourself) don’t come by that often around here.

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Parsnip bearnaise sauce (vegan)

A classic bearnaise sauce is made from eggyolk, clarified butter, vinegar, tarragon, shallots and pepper. I experimented a bit and came up with this vegan sauce which kind of looks like bearnaise and has the same seasoning.

Parsnip bearnaise sauce Sautee some shallots for a few minutes with white pepper and tarragon. Add some white wine vinegar and then some peeled chopped up parsnips (and some root celery if you like) and water to cover. Also put some good vegetable stock. Cook until soft and blend smooth. Add coconut milk, a little tumeric (just for color), more tarragon and some sea salt. Taste to see if it needs more vinegar. Heat up gently and there you have it- Parsnip bearnaise.

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Raw tribe in Copenhagen


This weekend I visited Copenhagen, the capital of Denmark for the first time of my life.  After spending a few days at Living Foods institute I was lucky enough to catch a ride there with two nice danish ladies. Denmark is so close to Sweden but from my experience very different Рin a good way. I look forward to going back already..

I was super excited to visit a few of the 4-5 raw food cafés that are there. First stop was Raw Tribe on Blågårdsgade 2a. It was a rainy and gray saturday afternoon but the food was everything but dull! It was the best raw food meal I ever had I think. I was suprised to see that the prices where really reasonable too.

On the menu they had¬†a big/small plate of veggies, pizza, pasta and sandwiches and more. There also was a¬†juice/smoothie menu with wheatgrass shots and “raw espresso”(cacao beans and ??) and other interesting items. In the sweets section I saw some colorful creations ¬†with cashews and chocolate brownies.

The veggie box I ordered came out looking like this

Dehydrated sweet potatoes, carrotrice, zuccini pasta, green herb dip, teriyaki dip, hummus, rice paper rolls and soft bread.

Yes it was a nice meal indeed! Everything was really flavourful and left me very inspired to finally start making some raw dishes at work..

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Macrobiotics, facial dignostics and miso soup

The last days at school I had lectures with Steven Acuff, another health expert.

He has been speaking a lot about macrobiotics and eating in a balanced way. He also taught us some basic facial diagnostics which was amazing. It teaches you how to look at a persons face and to find clues to various imbalances and health challenges. I am now acting a little odd on the metro: staring at my fellow passengers to practice my new skills ūüôā

Stevens take on nutrition and a healthy lifestyle appealed to me. The macrobiotic way of eating follows the principle of balance, balancing yin and yang. Some foods/substances that are very yin (expanding) are sugar, alcohol, coffee, chocolate, refined flour products, hot spices, chemicals/preservatives, commercial dairy products and poor quality vegetable oils. Yin foods are thought to be over-stimulating thus causing the body and mind to be overexhausted. Foods that are yang (contracting) are denser, heavier and strengthening, but can cause stagnation if eaten too much: poultry, meat, eggs and refined salt.

Whole grains, sea vegetables, beans, nuts/seeds, vegetables and fruit are somewhere in the middle and considered to be balancing foods. I found this principle to be very helpful and practical. Even though I strongly believe in the power of raw and living food I have struggled at times with not feeling balanced on a high raw diet. Now, thanks to my new knowledge I realise it was because I was having too much fruit (sugars)- it was too yin. Breakfast especially has been a challenge, as much as I would like to just have green smoothie for breakfast, it’s just not working for me and my blood sugar. Instead I took Stevens advice and made miso soup¬†and salad for breakfast the last two days.

Miso soup You can use any vegetables/seaweed/grains (brown rice, quinoa etc) you have at home but in mine I put: Onion, garlic, ginger, okra, cabbage, zucchini and carrot. I saut√©ed the vegetables in 1 tbsp of organic coconut oil. Then I added some water, kidneybeans, shoyu, rosemary and let it simmer for a few minutes. In the end I¬†mixed in the misopaste, without cooking it.I didn’t have any seaweed at home but¬†arame¬†or wakame would have been nice to throw in there.¬†The key ingredients here are coconut oil, vegetables/sea weed/beans/grains and unpasteurized organic miso paste(which you can find in the health food¬†store). Steven also recommended umeoboshi paste for seasoning. .

To learn more about the health benefits of coconut oil read this informative article on Dr Mercola’s site:¬†http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx?np=true


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Love your liver

Right now I’m in the middle of a very intense week at my nutrition school. I’m learning so much and it is all very exciting. Yesterday we had lectures on detoxification with Peter Wilhelmsson, one of my favourite teachers. I like him because he is humoristic and positive and his classes are never boring. This particular day he interrupted the class in the afternoon to take us outside to do some belly dancing :-). ¬†Later he ingested 1500 mg of niacin (vitamin B3) to demonstrate its ability to widen the capillaries and make the blood rush to the surface: Creating a niacin flush, meaning a very red Peter Wilhelmsson. Willing students were also offered to try 500mg of B3, which I did happily. I like the warm and itchy feeling you get from a niacin flush. We learned that niacin can be used in combination with a hot sauna to detoxify and flush toxins through the skin.¬†Peter stressed that if we were to remember just one thing from his lecture it would be to

Love your liver!

Our liver is working hard to detoxify us;

not only from chemicals and pollution that we  are involuntarily exposed to,

 but also all the toxic substances that we voluntarily dump into our bodies.

All of the following cause stress on our liver: Caffeine, refined foods, artificial sweeteners, saturated fats (rancid fats and trans fats), alcohol, preserved foods, smoked meats, refined salted and roasted nuts/seeds, drugs. We can support our liver by eating certain foods that contain nutrients needed to assimilate and get rid of toxins in the body.

Brassica family (broccoli,cauliflower,cabbage etc), beets, carrots, lemon, grapes, pomegranate, apples, sulfur containing foods: onion, garlic and eggs.

When I went through the list I found most of my favourite foods there: Onions, lemons, garlic, eggs, apples.. One thing I hadn’t been eating was the brassica vegetables, turned out to be good though, because they contain substances that suppress the thyroid.¬†Later I learned that I had some thyroid issues, so it explained my unwillingness to eat broccoli!

I was impressed when I  realised that I had intuitively been craving all the right foods: eating liver supporting foods and avoiding the ones that would suppress my thyroid function.

If I’ve learned anything so far it is that there is no specific diet or healing method that works for everybody. Instead we should learn to listen to what our bodies are telling us eat intuitively. Don’t confuse this with cravings for unhealthy foods! If you¬īre on a standard or junk food diet, you will first have start introducing fresh and green foods into your diet. Once you do it doesn’t take long before your body starts asking you for more of the good stuff: Greens, fruits, salad,nuts/seeds, smoothies and juices. I promise!

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Home sweet home

After two weeks away from home, today I got back to Stockholm. Upon my return I stopped at the store and picked up some groceries; walnuts, cashews, greek sheep’s milk cheese, parsley, cucumber, tomatoes, bananas, grapefruit, lemons, fresh mint, green apples and a big green celery.

To celebrate my coming home I made a large batch of green juice with pineapple, cucumber, celery, lemon, ginger and mint.


I really craved that juice after working in a kitchen and having an love affair with whipped cream, white bread, potatoes and other foods that not really in my usual diet. ūüôā

For dinner I chopped up a salad real fast: Parsley (stems and all), cucumber, tomato, olives, feta cheese, hempseeds, onion and flax/lemon/garlic dressing. Medecine for me (who got a cold for the first time in two years).

It’s good to be back!

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