The Raw Girl

Hey ya’ll! I’m in London at the moment for a special birthday boy and that obviously had to be celebrated with some birthday cake. Birthday boy and I had a lovely Tiramisu cake at Inspiral which is in Camden Town. The cake was made on this amazing almond cream, however it was also made with non-raw coffee but that’s okay because we’re young and wild and it was birthday boy’s birthday! Grrr! I will put up a raw Tiramisu recipe as soon as I have time. Until then, enjoy these mouth-watering pictures.

Sweet juicy carrot bread, the bread that makes you feel like an orange coloured party is taking place in your mouth. This bread is juicy, naturally sweet and completely nut-free which makes it a lot less heavier, since nuts a lot if the time can make people feel bloated and tired. When I make raw bread, I usually try to use as much easily digestible food as I can, so a lot of fruit and vegetables as opposed to wheat or nuts.

So here we go.

Raw Carrot Bread

2 cups of buckwheat

2 grated red apples

4 grated big carrots

1 cup of mixed soaked flax seeds and psyllium

half a cup of olives

1/3 cup of olive oil

salt

fresh herbs and spices

Mix it all in a food processor and form into little shaped squares on a tex flex sheet. Put in the dehydrator for 12-16 hours. Remember to flip them around halfway through.

If you’ve ever been to Sweden you know that we Swedes are obsessed with the term “fika” and that we do it all the time, almost on a daily basis. There is not a perfect equivalent to the word fika in English but the closest thing would be a coffee-break. A fika is done at least once a day during work hours (if not more) and during weekends with your family and friends. Cinnamon buns, coffee or tea are typical for fika but fruit salads and other baked goods are also acceptable.

These babies are raw

I love fika. It gives you and your friends or colleagues the chance to just sit cozily and chat for a couple of minutes about anything and everything until it’s time to go back to reality. Since I love cinnamon buns but don’t really love white flour, butter and sugar I am over the moon for these goodies. Dare I say they’re better than the real thing? I do. They’re better.

Raw Cinammon Buns

4 cups almond flour

2/3 cups ground flax meal

1 1/2 cups dates

1/2 cup soaked and drained raisins

4 tsp vanilla extract

1/2 tsp powdered nutmeg

1/4 cup powdered cinnamon

1/8 tsp sea salt

1/2 orange juice

Process the almond flour and the flax to a granulated fine meal in a food processor (you may need to use a spice grinder at first to get the flax really fine). Add the dates, raisins, vanilla, cinnamon and salt in the food processor until the dough begins to clump. Add the orange juice and process until the dough forms into a ball. Put the dough in a large bowl and knead it a few times. Dust the counter top with some almond flour and roll the dough until it’s about 1/2 – 2 inches thick. Lightly dust the surface of the dough with cinnamon and some vanilla powder. Moisten one end of the dough and roll it up and seal the wedge. Cut the roll into cinnamon buns and put in the dehydrator for about 12-15 hours.

I love lassies. And not just the furry superhero dogs but also the drink. Lassi is a traditional south asian drink mainly made on yoghurt and spices. I made my own raw version and decided to create a fruity mango lassi, perfect for those hot summer days.

Raw Mango Lassi

3 fresh mangoes

2 cups of almond milk

1 cup of soaked cashews

1/3 teaspoon of pure vanilla powder

juice from one orange

Mix everything in a blender and serve chilled.

Ahh sweet Garlic bread. The perfect date killer or the comforting companion on a lonely Saturday night. Normally garlic bread can make you quite bloated and tired but when you’re having raw garlic bread…well there’s no end to the garlic madness! Nom nom nom.

Here is how you make a healthy delicious, gluten-free and vegan garlic bread. Enjoy.

Raw Garlic Bread

1 cup soaked golden linseeds

2 1/2 cup soaked chickpeas

1 cup soaked almonds

1 cup soaked cashews

3 tablespoons of psyllium

olive oil

fresh garlic

garlic spice

onion spice

parsley

sea salt

Mix the linseeds, chickpeas, almonds and cashew nuts in a blender/food processor. Add the other ingredients after flavour and mix. Spread on a tex flex sheet and put in the dehydrator for 15 hours or more if you like your bread extra crispy. Remember to flip the bread after half the time has passed. Break into pieces.

Good morning! I’m not going to lie, today I am actually very, very tired. Last night I went to the inauguration party of the ABBA museum and without sounding like a starstrucked teenager I can honestly say it was one of the mightiest inaugurations I’ve been to. Fireworks, dancers, singers – you name it. But today I need new powers and so I made a sprouting smoothie. Yes, a raw living sprouted smoothie – it doesn’t really get any better.

I used broccoli sprouts which I have been sprouting for the past 4 days since these little fellows not only contain the vitamins A, C & E, calcium, fiber and cancer-protective compounds but also 10-100 times higher levels of glucoraphanin than an actual mature broccoli plant! Glucoraphanin is a glucosinolate found in brocooli and caluflowers which protects the human body from oxidative and degenerative diseases.

The best thing is that even though I put a handful of these in, they didn’t ruin the flavour of my fruity smoothie with that bitter taste that some sprouts can have. For my smoothie I used an orange, a banana, a slice of ginger, some water and loads of sprouts. Enjoy!

The perfect bodyguard

Today my local farm is having an activities fair where you can ride on horses and bake bread like the vikings did (yay), but before I go there I thought I would share some wonderful recipes which I have for breakfast a couple of times a week. My glorious raw coconut müsli with a grapefruit green smoothie!

Coconut Buckwheat Müsli

2 cups of shredded coconut

4 cups of soaked buckwheat

4 tablespoons of raw honey (or another sweetener)

1-2 teaspoons of Garam Masala

Mix everything properly in a bowl with your hands. Put in the dehydrator for 8 hours. Serve with some sliced starfruit and almond milk.

Green Grapefruit Smoothie

The juice from one big freshly squeezed grapefruit

The juice from one big freshly squeezed orange

1 red apple

2 cups of spinach

1 banana

1 inch of ginger

Since the grapefruit can be quite bitter sometimes, you can add some dates to sweeten it up.

Mix it all in a blender. Enjoy!

If you suffer from low blood pressure, then these little balls are the perfect snack to perk you up! Liquorice root is a herb with many benefits, it is especially used as an antidepressant, for chronic fatigue and to stimulate your blood pressure. I suffer from very low blood pressure and whenever I feel dizzy or nauseas I just chew on a liquorice root or eat one of these balls, and then I’m ready to go!

All you need to make these bad boys are some liquorice root powder, almond flour and soaked dates, about 5 or 7. Mix the almond flour with the liquorice root powder and the dates and form into balls which you then dip in the liquorice root powder. Serve chilled. Yum.

The first time I tried this smoothie I felt like I’ve had snorted pulverized unicorns and rainbows. I seriously got high. And it was awesome. A classmate in my raw food chef course made this for me and for the next hour I couldn’t stop giggling, making faces and tap dancing while trying to speak thai.

So if you want a keeeeraaazy energy boost but don’t feel like doing cocaine or any other chemical substances, here’s your chance.

The Go-Go-Go Green Smoothie

2 Bananas

2 Pears

3 tablespoons of lemon juice

Ginger

1 tablespoon of honey

1 tablespoon of Coconut fat

1 tablespoon of Maca

1 tablespoon of Guarana

1 teaspoon of Spirulina

3 tablespoons of wheatgrass

3 cups of spinach

Water

Blend it all. Yeeeeehaw.

You heard me. Raw eggs and bacon. I was so happy when I discovered this recipe at my raw food chef class. Eggs and bacon, people.

I have always wanted to sit in an american diner, like in an Edward Hopper painting, at five in the morning while I smoke slowly and order my third cup of coffee with a husky voice that tells you that I have had some hardships in life. After the worn down waitress sighs and pours me another cup of the black bitter coffee I look at her with my bloodshot eyes and say: “What the hell, give me some eggs and bacon as well”. She looks at me for a couple of seconds, a tired truck driver with no place to go to but the road, and yells to the chef over her shoulder to fix the ol’ man some eggs and bacon. As I hear the frying sound of the bacons in the pan I take out a photo out of my pocket and look at it. It’s a woman… Okay, I’m going to stop now but you get the gist of it. There is something romantic and old school over diner food but it’s not really optimal for your health. So here is the wonderful invention of a healthy version of scrambled eggs and bacon.

Scrambled “Eggs”

1 cup of soaked almonds

1/2 cup of sunflower seeds

1/8 cup of Alfalfa

1 1/2 teaspoon of turmeric

1 teaspoon Himalaya salt

1/2 cup water

Mix everything in a blender.

“Bacon”

1 big Aubergine

Tamari

Olive oil

Cut the aubergine into long thin slices. Put in the dehydrator for 12 hours until crisp. Enjoy!

If you know me, you know that I’m crazy about coconuts. Which is weird since I live in a nordic country where coconuts are as rare as tall leprechauns. However, I still find my way to the shops that hold the juicy white globe and I consume as much coconuts as I can.

This weekend I made a dream come true. I made fresh raw coconut ice cream. This is what my dream looked like.

You will the need flesh from three young coconuts, a cup of coconut water, a cup of soaked cashews, a spoon of coconut fat, raw coconut syrup and some lime juice. Mix in a blender and pour into ice cream forms. Put in the freezer overnight. Enjoy in the sun.

Making raw chocolate is all about being creative. Today we played around with flavours and textures and made everything from violet truffles to peppermint buckwheat chocolate fillings.

Toppings and fillings

White chocolate truffles covered in coconut shreds which have been coloured with blueberries and beetroot

Truffle forms filled with minty buckwheat and raw berry jam

Is this love?

Chocolate with buckwheat and freeze-dried berries

Hello lover

Caramelised pecans on chocolate maca fudge