• First layer: Gooey brownie made w. walnuts, pecans, dates, cacao, coconut oil, salt.
• Second layer: Cashew vanilla cream made w. cashews, honey, lime, coconut oil, vanilla.
• Third layer: Fresh strawberries, blueberries and shredded coconut. 

Hey you! Psst! ———-> Don’t forget to join vegan parade on facebook!

Happy news folks! I’ve recently joined the 42 RAW (<— link) team in Copenhagen and are now working full time as a raw food chef. It’s such a dream come true! 

Will show you more of what I do in a later post. And if you happen to be in Copenhagen sometime. Come and visit! The cake is on me :)

- Orange Green Juice (1 big glass) - 

• 2 stalks of celery
• 2 carrots (medium sized)
• 1 handful of washed baby spinach
• 1 peeled orange
• 1 small apple
• 1/3 of an organic lemon (with the skin on!)
• 1 small knob of peeled ginger
• 0,5-1 tsp Klamath Blue Green Algae

1. Put everything through a juicer.
2. Drink up!
3. Do dishes. 

• It contains 50-70% protein. 
• It’s a well know source of over 64 vitamins and minerals (!) - All the nutrients a body needs. 
• Helps combat fatigue - Increases energy.
• Contains significant amount of the omega-3 fatty acid ALA. 
• Boost and regulate the immune system and fights inflammation. 
• Helps balance cholesterol levels and gut flora. 
• It increases mental energy, concentration and mood.
• Highly effective for heavy metal detox (not the music genre though…) :)
• …and this is just the tip of the iceberg!

I get my Blue Green Algae from iHerb.com or RåVaruButiken (if you live in Sweden).

300 g Kelp Noodles, rinsed and drained. (If you’re a Swede you can buy them here) 

1/4 cup (0,5 dl) raw almond butter 
1/2 cup (1 dl) raw very soft coconut oil
2 TBSP tamari or shoyu soya sauce
juice of one lime
1 TBSP chopped chilli
1 tsp ground coriander

3/4 cup (1,5 dl) filtered water

____________________

3 carrots peeled into strips

2 shallots, finely chopped

1 red bell pepper cut into strips

Thinly sliced red cabbage (as much as desired)

big bunch of coriander leaves

tamari almonds (decoration)

- Put the kelp noodles in a large bowl. Add carrots, shallots, bell pepper, red cabbage and coriander leaves. Mix.  

- Combine the 7 first ingredients to a sauce in a food processor. It should be creamy and smooth when it’s done. 

- Pour the sauce over the kelp noodles and vegetables. Makes sure everything gets covered. You can eat it straight away but for best result let everything marinate for at least one hour. 

- PLATE

- GARNISH (tamari almonds, chopped chilli and shallot)

- EAT

SO GOOD!! 

Are you getting into the Christmas spirit yet? I SURE AM! Stockholm is completely covered with snow and more is coming. I love it! And seven days from now I’ll be on a train home to my family to celebrate Christmas with good food and lots of love. Aaah! Can’t wait. Ten days left and while we wait, let’s make raw gingerbread caramel brownies! These are seriously one of the best things I’ve ever made in the kitchen. The caramel on its own is so good so make sure you make a little extra so you can eat some straight away :)

Raw Gingerbread Caramel Brownie

You need: A food processor with the “s-blade” and a freezer.

Brownie: 

0,5 cup walnuts

0,5 cup almond flour

0,5 cup coconut flour

1 cup dates

3 TBS coconut palm sugar

3 TBS raw cacao

2 TBS soft coconut oil 

1 TSP pure vanilla extract 

1/4 cup chopped walnuts

1/4 cup dried mulberries

Pinch of salt 

_____________________

Pulse the walnuts to a chunky flour in a good processor. Add the remaining ingredients (except the chopped walnuts and mulberries). Process until you have a firm dough that doesn’t stick or feels to dry. Add the chopped walnuts and mulberries and mix them in by hand. Place the dough in a plastic lined pan and press it out with your fingers to an even shape. 

Gingerbread Caramel

1 cup soft dates

2 TBS raw almond butter

1 TBS soft coconut oil 

2 TBS gingerbread spices (cinnamon, cardamon, ginger, cloves)

Pinch of salt 

_____________________

Put all of the ingredients in your food processor and turn it on full speed. Let it run for 2-3 minutes. You want the food processor to get slightly warm (but not to warm obviously!) so that the ingredients “melts” together and everything gets gooey and lovely. Turn it of and let it cool if it gets to warm. You know when it’s done because you’ll have a caramel that taste like heaven! :)

Spread the caramel on top of the brownie and put the whole pan in the freezer for a couple of hours. Cut it into squares and let them parade into your mouth! YUMMIE!! 

Here’s the first recipe in a series of raw christmas treats that I will be sharing with you. These superfood chocolate hearts are so MMM! They’re chewy, crunchy and full of surprises! Would make a great gift if you arrange them in a glass jar (like on the picture) or wrap them up in foil and put them in a nice little box.

You will need: A high speed blender and a silicone chocolate mould.  

Recipe (makes about 20-22 pieces)

1 cup grated raw cacao butter

0,5 cup raw cacao

4 TBS soft coconut oil

0,5 cup coconut palm sugar

0,5 cup sunflower seeds

1 TSP vanilla

_________________________

2 TBS raw hemp protein

1 TBS shelled hemp seeds

2 TBS dried inca berries

2 TBS dried mullberries

1 TBS grated fresh ginger

1 TSP orange peel

Pinch of salt 

HOW TO MAKE THEM: Simply put the five first ingredients in your high speed blender and blend until everything has melted together (can take a couple of turns). Add the rest of the ingredients and pulse them in. Make sure you still have some bits and pieces of the dried berries and seeds in there when you’re finished. Pour into your chocolate mould and let firm up in the freezer. DONE! :)

Hello friends! I’m featured with a couple of other Swedish raw chefs HERE! (The text is in Swedish though but you can google translate if you have the energy) Check it out! :)   

I had a breakfast date with a friend this week and this is what we enjoyed:

- Raw nut granola (see recent post) layered with an avocado/banana/apple rawghurt (very simple; mix one avocado, one frozen banana, one apple, some lemon juice and zest and real vanilla into creamy “yoghurt”). Decorated with figs and dried mango.

- A bowl of papaya with lime

- A bowl of different raw bars cut into smaller pieces

- Carrot juice

- Cup of tea

Such a perfect start on a day!  

This wonderful, crunchy little granola smell and taste of winter and christmas. Warming spices for a cold season! Just what we need. You’re going to see lots and lots of cinnamon, cardamon, ginger, star anise, vanilla and saffron in my recipes now and until christmas. I just love this time of the year :) 

Raw nut granola with apple, orange & winter spice, 1 small batch

0,5 cup of chopped walnuts

0,5 cup of chopped almonds

0,5 cup chopped pecans

0,5 cup of coconut chips

1 red apple cut into small dice 

1 small orange, all of the zest and 2 TBS of the juice

2 TBS honey

1 TBS Winter spice (a blend of cinnamon, ginger, cardamon & vanilla)

Pinch of salt

_____________

Mix all of the ingredients in a bowl before you spread it out even on a teflex paper. Dehydrate at 105 degrees until you have a dry granola —> approx. 8 hours. 

1 large bunch of kale - remove the stems and tear into bite size pieces. 

2 TBSP Extra virgin olive oil

2 TBSP Nutritional yeast (in swedish; bjäst eller näringsjäst)

2 tsp garlic or onion powder

0,5-1 tsp sea salt

Put all of the ingredients in a bowl and massage the kale roughly so it gets marinated with the oil and spices. Place the kale on your teflex or oven tray. Dehydrate for 4 hours or until dry and crisp (2 hours if you choose to bake them). SNACK AWAY!!

This salad is named after my seaweed loving friend Celia. Unlike her I have some difficulties with seaweed sometimes. I don’t like when it’s taking over a whole dish. I’m trying REALLY hard to like it though because it’s so nutritious. And, success! I actually loved this salad. I hope you’ll do the same. Seaweed lover or not! 

(Recipe for one)

In a bowl;

- 1 small spiralized zucchini 

- 1 small spiralized carrot

- 1 inch of finely shredded leek

- Microgreens or other greens

- Chard - julienne the stems and keep the leaves whole

- 0,5 cup of kimchi

- 3 TBS nori flakes (or dulse or any toher algae you prefer) 

- 2 TBS sesame seeds or furikake 

Dressing;

- 2 TBS cold pressed sesame oil 

- 1 tsp apple cider vinegar

- One small garlic - minced

- One small knob of ginger - peeled and minced

- 2 TBS orange juice

- Salt & Pepper

MIX - PLATE - ENJOY! 

This little drink is a favorite of mine. Apple cider vinegar is very beneficial for our health. It’s full of potassium, calcium, acetic acid, malic acid, pectin, and ash, and it helps to regulate blood pressure, reduce bad cholesterol, digest foods, break down fats in the body, maintain proper pH balance in your body, and a strong immune system. It also has anti-bacterial, anti-viral, and anti-fungal properties and helps give you strong teeth, bones, and hair.  

What’s important to know though is that you only can get these benefits from organic, raw, and unpasteurized apple cider vinegar that still has “the mother” floating around in it. “The mother” is the sediment that rests at the bottom of the jar, and when shaken it floats around in the bottle. This is where all the healthful enzymes are.

My “Raw Apple Cider Vinegar Drink” (one serving)

- Juice from 3 organic apples and 1 small knob of peeled ginger

- 2 TBS raw apple cider vinegar (like Bragg’s or Biona’s if you live in Sweden)

- 1 tsp pumpkin pie spice (a spice blend with cinnamon, ginger, nutmeg and all spice) can be substituted with 1 tsp of just cinnamon. 

- 3 TBS water (optional)

Mix all of the ingredients and enjoy! I love having this drink first thing in the morning. Such a great kick! 

—-> Hey ya’ll don’t forget to come and join me on my Facebook-page  <—-

Raw ice cream in under a minute? Using only five ingredients? You don’t believe it’s possible? Well, I’ll show you the trick;

(For one or two servings)

- 2 large frozen bananas (cut into smaller pieces)

- 1 tbsp raw almond butter

- 2-3 tbsp almond mylk (or water)

- 3 tbsp carob powder

- 1 tsp powdered ginger 

Put all of the ingredients in a food processor and mix it to ice cream-texture. Eat straight away before it melts!! 

It’s fall y’all! I think it’s my favorite season. The crisp air, the changing leaves…you know what I’m talking about! But most of all I love it because of all the produce that is available now. Now is the easiest and best time of the year to eat local and organic. At least here in Sweden. Here’s a recipe for a raw apple cobbler with lots of cinnamon I did the other day.

(Recipe for one small tray) 

Apple layer.

- 6 medium sized apples of your choice.

- 6 tbsp of soft coconut oil

- Juice of 1 small lemon

- 4 tbsp of coconut palm sugar

Blend all ingredients to a medium thick apple sauce in a food processor. Cover the bottom of your tray with the sauce and put it in the freezer while you’re making the top layer.

Top Layer.

- 1 cup of sprouted almonds (almonds soaked in water for 8h).

- 0,5 cup of shredded coconut

- 6 tbsp of coconut palm sugar

- 1,5 tbsp of cinnamon

- 2 tsp of powdered ginger

- 2 tsp of cardamon 

- 0,5 of a vanilla bean (only the seeds of course)

- Pinch of salt

Put everything in a food processor and run it a few times on high speed. You want it to look crumbly with lots of chunky bits of almonds in it.

Cashew Vanilla Cream Sauce

- 1 cup of cashews (soaked for at least 4 hours and then drained)

- 6 tbsp water

- 6 tbsp coconut palm sugar

- 2 tbsp soft coconut oil 

- 0,5 of a vanilla bean (the seeds)

- Pinch of salt

Place all ingredients in a blender and process on high speed until smooth.

Take out your tray with apple sauce from the freezer. It should not be frozen just firmed up. Sprinkle and spread the almond crumble on top. Serve with the cashew vanilla sauce and pour yourself a cup of warm tea. This is the perfect thing to make when you have people over!  

This is how it usually looks when I come home after traveling. A suitcase full of FOOD! Some visit museums, historic buildings and other landmarks when they’re on holiday in another country/city. I go grocery shopping. Whole Foods is my gift shop :D (OK, I do touristy stuff too…promise!). This is some of the things I bought with me from the states. The Kale Chips from Alive & Radiant is by far the best kale chips I’ve ever tasted! So sad they’re gone now. I guess I will have to make a batch of my own soon. xoxo

Just got back from a fantastic road trip in the US. What an adventure! Hung out at Whole foods (oh, the LOVE!) a couple of times and especially at their raw food section (of course). This shelf is from WF Asheville, North Carolina. Bought like half of the stuff on there :) Raw food is so much funnier/more inspiring in the US. *NOT bitter*.  

Anyways yada yada yada…I’ll show you some of the stuff that I bought in another post. NOW…on to the winner of the RAW NUT BUTTERS! Thanks to everyone who participated and “liked” my facebook page. You’re awesome! 

But this time the winner is…..JOHAN! 

Please send me an email with your address and a package of nut butters will be sent your way! xoxo

The only thing you have to do to participate is to…1. “Like” my facebook page :D and 2. Tell me about your favorite nut butter and how you use it (in the commentaries below). Share a recipe if you have one! 

I will pick a random winner on the 1th of october! 

Good luck my friends! xoxo

Friends, lovers, foodies! Vegan Parade is on Facebook (<— LINK). Please like, share and join the parade! <3