If a salad you were to punch you in the face with freshness, it would undoubtedly be Fattoush. What does that even mean? I don’t know really, it’s just the most visceral explanation I got for something so ridiculously refreshing that it feels like your insides just took a shower in barely-melted icebergs. In my opinion, this is “the” summer salad. Showcasing the s .....

Okay, Sarah B. has got another superfood obsession on her hands and she needs you to get on the bandwagon so she doesn’t seem so insane (perhaps not talking in third person would also remedy this). What is it this time? It’s chlorella. Yup, I’m mowing down on the pond scum. Have I sunk to a new low? Nope, I’ve reached a new high in fact, all thanks to some very g .....

Let me start off by saying that I don’t really “get” rhubarb. Perhaps it’s that I find the typical uses for it rather predictable, or that more often than not it’s accompanied by massive amounts of white sugar to offset the natural sourness. What is the point of trying to disguise the flavour of a vegetable (yes, it’s a vegetable) just so it’ .....

Oh for the love of bees! Are you as obsessed as I am? Probably not, but I am a little special that way. My passion for bees knows no limits, as the amazing things they produce are infinitely mind-blowing! If you’ve been back in the archives, you’ll know I am a huge raw honey fan, and don’t even get me started on beeswax, but that is only scratching the surface when it comes t .....

I got a whole lotta love for brown rice, but let’s face it - it is so 2010. Moving into the now, let’s get a handle on the newest and hottest whole grain to hit the health food store shelves: black rice. Oh yeah. Some of you may already be familiar with this powerhouse grain, sometimes referred to and sold as “forbidden rice”. Sounds sinful, eh? The r .....

Um, so, I am about to change your life. Ready? The Raw Brownie. I guess I haven’t mentioned it yet, but I am now working as a chef in the premier raw food restaurant in Copenhagen. Yes, I still have my other restaurant job and I still love “cooking”, but it was time to immerse myself in something new to learn more and deepen my understanding of how food can come together. Boy, am I .....

Spring has finally arrived here in Copenhagen and with the trees about to burst with leaves, and grass totally gleaming, I am feelin’ the need for fresh. Does that happen to any of you as soon as the season turns? It is one of the most dramatic things I notice in myself anyway - my bod on the loudspeaker to my brain: EAT GREEN STUFF. My lettuce intake is through the roof, as I am craving leafy .....

It’s Meatless Mondays once again! This week I cooked up something really special and unique for good ol’ Martha – a southern French indulgence called socca. I can’t quite believe that I have never cooked, tasted, or even heard of this incredible food before, which is essentially a chickpea-flour pancake. It is a hearty, nutritious, and filling snack .....

Hello beautiful! That is what my breakfast said this morning. No, I am not crazy, maybe just a little starved for some fresh-food attention. I really had trouble coming up with a post this week because we are in such a time of change! Is it winter? Is it spring? The weather is constantly contradicting itself, and my palette is hungry for something new and juicy .....

Sometimes it’s so easy. Writing a recipe, that is. I started meditating on cornbread months ago back in California, where I mowed down on my fair share of the golden goodness. Lucky enough to be in a place where people don’t believe in gluten, the goat milk is raw, the ghee is flowing, and the corn is grown 50 meters from the kitchen, I repeat: I ate a lot of cornbread. Inspiration e .....