Växtbaserad matguide till Malmö
48 timmar i Malmö! Här kommer lista på allt gott vi åt i staden!
Betalt samarbete med @malmotown
Jag ä-l-s-k-a-r- matresor. Att besöka en stad genom maten är den bästa formen av upptäckarresa brukar jag säga. Strosa runt, smaka lite här och lite där. Lukta, titta, prata med hjältarna bakom maten. Strosa lite till, för att snart kunna äta något mer. Strosa mer, äta mer. Ja ni hänger med på konceptet!
Så, när jag fick frågan om jag ville komma ner till Malmö för att äta mig igenom - och skriva om - Malmös matscen satt jag i princip redan på tåget (påminns ofta om hur bra jag trivs här i södra Sverige där det finns mängder av vackra och underbara byar och städer korta tågresor bort) ner innan jag hunnit svara ja.
Och här har ni då alltså resultatet av 40 timmar i Malmö. Det blev falafel i mängder, världens godaste fyllda croissant, surdegsbröd, nötostbricka, glass, kakor, kaffe, Golden milk, vedugnspizza, växtfinmat, kombucha och choklad så klart.
Saknar ni några matställen i listan? Kommentera gärna nedan - min plan är att listan ska uppdateras i takt med att jag upptäcker mer av vad Malmö har att erbjuda!
På väg söder ut!
Atrium Kaffebar
Kom hit för: Frukost, kaffe och golden oat milk, fika och lunch. Och stämningen så klart!
Hit kom vi för att gömma oss ifrån sommarregnet som hade börjat falla utanför, och så klart för att smutta på havrecappuccino, Golden oat milk och en god, lagom söt banankaka. Det var inte svårt att förstå varför detta är ett av Malmös mest populära kaffebarer; vacker och välkomnande miljö, lagom enkelt koncept och meny, och viktigast av allt - god mat och dryck!
Bageri Leve
Kom hit för: Den godaste veganska croissanten någonsin. Och surdegsbröd, så klart.
Croissanten serveras vanligtvis med limemarinerade jordgubbar och cashewbrie (från Malmöföretaget @casheury), men då dessa var slut när vi kom dit frågade jag snällt om jag istället kunde få fyllningen som vanligtvis läggs i deras nybakade frallor — majskräm, tomat, gurka och groddar — i min istället. Jag hade trots allt sett fram emot just dessa croissanterna. Resultatet? Fullträff! Tror nästan jag blev lovad att de skulle sätta upp den nya varianten på menyn.
Missa inte att även köpa med något av de vackra surdegsbröden - vi åt sesambrödet och det var magiskt gott. Och jag är ganska säker på att resten är precis lika goda de också.
Köld
Kom hit för: Glass i stora lass!
Veganska glassar på kokos- eller cashewbas med kreativa smaker - och inte minst smakkombinationer! Be snällt att få smaka lite på de olika smakerna om du är osäker vilka du vill fylla din strut eller bägare med - för här bjuds smaker som du med största säkerhet inte smakat tidigare. Köp din glass och ta med ut till torget eller gatorna utanför. Här finns också glassar på mejeribas för den som är sugen på det!
Slottsträdgårdens kafé
Kom hit för: Klassisk fika i magisk miljö!
Ett bra dryckesutbud står högt i kurs när jag går på fik eller restaurang. I slotträdgårdens kafé finns mycket spännande på det temat; bland annat både mousserande äppelmust, stilla äppelmust och eller par olika kombucha bryggda i Malmö. Dessutom hittar du på menyn - i fikaväg - såväl raw food-boll (med somrig smak av rabarber när vi var där i juli) som maffig chokladtårta, och chokladbars. Beställ inne i kaféet och slå dig ner i växthuset, omgiven av blomster och under vinrankorna i taket. En perfekt paus mitt i stan, passa på att promenera runt lite i slottsträdgården och den fina parken när du är här!
Malmö saluhall // Malmö chokladfabrik
@malmosaluhall @malmochokladfabrik
Kom hit för: Till saluhallen för mat för alla smaker. En plats som rymmer precis allt du kan tänkas vara sugen på - under ett och samma tak! Denna gång köpte jag med ett gäng goda alkoholfria, svenska drycker från Lanthandeln. Mums! Och så lite choklad, som även kan köpas direkt hos Malmö chokladfabrik i en annan del av stan.
Mr Falafel
Kom hit för: Malmös kanske bästa falafelrulle!
När jag bad er om hjälp för att hitta Malmös godaste falafelrulle kom det in mängder med tips, men vissa stack ut; där ibland Mr Falafel och ett besök var vidare givet. Efter första tuggan visste jag att jag höll en falafel i världsklass i handen. Varför? Brödet var hembakat; en perfekt kombination av mjukt och segt. Falafeln var perfekt krispig och smakrik, tillbehören i form av tomat, gurka, sallad, syrad rödkål, lök och persilja var allt som kunde önskas. Missa inte att be om lite hummus, mynta och granatäpple i rullen - där går det från urgott till världsklass. Så enkelt, och samtidigt näst intill orimligt gott - det är så jag bäst gillar min mat! Och, mer än prisvärt.
Shawarmaspecialisten & Möllans falafel
Kom hit för: Falafelrulle!
Dessa var två av de andra falafelhaken som återkom flertalet gånger när jag bad om tips inför vår falafelrunda. Riktigt mumsiga! Tillbehören varierade något mellan de falafelhak vi testade denna gång, ett av mina favorittillbehör - syrad rödkål - fattades hos det sistnämnda. Hur som - urgoda och krispiga falaflar även på dessa två hak, och med tilläggen hummus och blomkål i blev det riktigt gott! Hemgjort bröd och båda ställena hade gjort rullarna ännu lite smarrigare.
Jord
Kom hit för: Matiga grötfrukostar (hela dagen lång) och signaturrätten hummusskål till lunch.
En hemtrevlig plats med god mat utan krusiduller - men ändå med nytänk. Här serveras grötarna, gjorda på olika sädesslag, både kalla och varma med spännande topping-kombinationer Passa på att beställa en skål tofu scramble med surdgesbröd också - det kan bli en ny favorit!
På Jord finns även ett fint utbud av flera olika kalla drycker - från must till kombucha - och många av dem dessutom producerade i Sverige. Sådant gillar jag!
Mineral
Kom hit för: Växtbaserad finmat precis som den ska smaka. Genialiskt god och vacker mat i all sin enkelhet - världsklass!
Jag beundrar kockar som på riktigt bryr sig om växtbaserad matlagning, och vågar låta grönsakerna få smaka precis vad de “ska” smaka. Precis så är det här. Det är egentligen rätt så enkel matlagning, men med riktigt bra råvaror i säsong - och viktigast av allt kunskap om hur man skapar spännande rätter med oväntade inslag (syrad bitterkrasse, eller gravad morot) och väntade älsklingar (ugnsrostade grönsaker med perfekt stuns, släta krämer och smakrika svampar med perfekt brynt yta). Här kan kockarna utan tvekan sin grej - och tallrik efter tallrik med äkta matkonst dukas fram till vår stora förtjusning. Den ena mer vacker och kul än den andra. Ett tips är att dela rätterna från en relativt lilla menyn, mellan sällskapet för att få smaka så mycket som möjligt. Och mängder av god dryck finns det också!
Ni förstår att detta är en favoritplats - här får du helt enkelt fullträff på precis allt; miljön, personalen och menyn.
The Raw Kitchen
Kom hit för: Ostbrickan! Och ett sällsynt utbud av otroligt vackra, och smarriga, raw food-tårtor och kakor av olika slag. Eller varför inte svänga förbi för att köpa en eller ett par goda nötostar att ta med hem.
Det ska inte stickas under stol med att “raw” mat kräver en hel del tid. Just därför gillar jag att gå till ställen som detta för att njuta lite Rawfood då och då, eftersom jag sällan hittar tiden eller tålamodet att laga det själv. På The Raw Kitchen kan man sin grej, allt ser magiskt vackert ut - och smakar där efter. Nytänkande, kreativ och vacker - full av smaker och riktigt god. Ostbrickan är en spännande upplevelse med 5 olika typer av nötbaserade ostar med olika smaker. Hur nöt-mozzarellan görs, och hur de får till den perfekt sega, ljuvliga mozzarellaliknande konsistensen är fortsatt ett mysterium (och företagshemlighet, som sig bör).
Far i hatten
Kom hit för: Härlig sommarstämning, vedugnsbakad pizza och smårätter.
Ett urval av pizzorna går att gå vegansk, vi tog den enklaste toppad med vegansk mozzarella, vegansk parmesan och färsk basilika. Då jag inte är ett superfan av den typen av vegansk ost skulle jag nästa gång be om en pizza utan osten. Tomatsåsen vad riktigt god, men för att en (vegansk) pizza ska flyga med endast tomatsås krävs en alldeles speciellt god botten, och gärna något mer på toppen enligt min mening (om man, som jag, som ovan nämnt inte är så förtjust i de veganska ostarna) - lite surdeg i botten, och något i stil med nötost / pesto / oliver på toppen så hade pizzan blivit ännu godare. Men med stämningen och platsen är Far i hatten absolut värt ett besök, och en pizzabeställning given!
Plant-based guide to haircare & skincare
I have to admit, I really love natural beauty products. And I have my whole bathroom cabinet filled of them! Here are my favourites, collected in one guide to make your search for great products easier!
Portrait by Agnes Maltesdotter
I have to admit, I really love natural beauty products. And I have my whole bathroom cabinet filled of them! Natural plant-based beauty products made of only a few (or in some cases only one) ingredients which I can really pronounce, which gives my skin a soft feel and which are made by brands with an ethical, sustainable and passionated viewpoint. Oils, serums, sprays, masks and cleansing gels are what I use most (and of course sun block during summer!). Some days though I don’t use anything at all. Both because I believe in letting my skin “rest” (call it a “beauty product detox”) and letting it sort itself out from time to time (pretty sure it can handle it, and likes it too). And because sometimes I don’t feel like spending as much as a minute on putting oils and serums in my face, and that’s okay!
Throughout the recent years I’ve come to discover and test quite a few different brands and products, however to be honest I’ve never had to work too much on my skin since it’s (almost) always been quite happy and clear. So, with that starting point most natural products that I’ve tried have worked out fine. However, I do have a few favourites - and below you find them!
I wanted to write this blog post as I myself have spent sooo many hours on goole trying to find the best plant based products, testing them, googling a bit more, reading articles etc etc. I’m definitely not an expert on haircare or skincare but I do know what I like to put on my skin and I’ve learnt what my skin likes best. Also, I try to make as mindful decisions as possible every day (it’s not always easy but I’m trying anyway and that’s good enough!) and all of these companies mentioned below are companies who really LOVES what they’re doing and their products. Those stuff are important to me!
Note: This isn’t a sponsored post. Worth mentioning though is that I’ve received most of the products as gifts from the brands mentioned to try their products. However these are products that I’d really recommend since I like them and they work for me.
Lernberger Stafsing
Haircare & skincare
When I first started using these products for my hair I was surprised about who I noticed difference after just one wash! Also, when getting in touch with these ones it was the first time ever I put effort in taking care of my scalp specifically, something which I learnt is very important for a happy and healthy hair. Besides haircare Lernberger Stafsing also offers natural skincare. All products are made in Sweden, are without any harmful ingredients and made from the founders Patrik and Mattias own recipes and thoughts on great haircare, collected after quite a few years in the industry!
Favourite products
SCALP SERUM makes wonders for the scalp. Use it 1-2 times daily, and also remembers to give my scalp a couple of minutes of massage each time.
SHAMPOO FOR SENSITIVE SCALPS is a great addition to the scalp serum. I try to spend a few extra seconds to give my scalp a quick massage when shampooing my hair with this one.
HAIR VITAMINS A combination of vitamins and minerals which nourishes the hair. It takes quite a few months before you’d notice any difference because that’s who it works it hair. After a couple of months using this one I experienced that my hair was stronger and happier. Always make sure to take these especially during winter as I tend to lose more hair during that period.
HAIR MAQUE - RECOND AND RESTORE Simple as that. A hair mask which gives the hair a whole lot of love. Really noticed the difference the first time I used this one! My hair was light, curls perfectly curly and no frizziness.
BB CREAM LEAVE-IN TREATMENT A leave in balm with I use every time after I’ve washed my hair. Leaves the hair softer, shiny and less frizzy. A must for my hair which naturally is a bit frizzy and dry rather then oily.
Read more about the products and how to use them here.
The Ordinary
Skincare
The Ordinary offers a collection of skin treatments derived from clinical technologies, and the fact that they already exists (and have been used at a salons for quite some time) makes the prices very affordable. The range of products are huge and after several recommendations I found a few products that really fitted my needs.
Favourite products
Caffeine Solution 5% + EGCG. I sometimes find that I look tired around my eyes, and I’ve tried a few different eye formulas but this one is the only one I keep using. It feels cold and nice on the thing skin around the eyes and I notice how it’s minimizes the appearance of any dark circles and puffiness.
Granactive Retinoid 5% Started using this one after I experienced some widened pores in some areas of my face. Use it most evenings as a part of my evening routine and think I’ve noticed good results!
AHA 30% + BHA 2% Peeling Solution A 10-minute peeling mask (however I only tend to have it on for around 5 because it feels enough) that exfoliates the skin which is good if you have any impurities (which we all do from time to time). I’ve heard both good and not-so-good thoughts on acids on the skin, so I’m a bit careful when it comes to using it too often. Every now and then, when I feel my skin needs some treatment, works for me. Gives a brighter and clearer look to the skin.
Read more about the products and how to use them here
Bare origin
Skincare + haircare
Since the first day I got to try these natural oils from one of my favourite brands I’ve loved them, and since the first day I tried them I almost stopped used anything but cold pressed oils for my face! The oils are composed of 100% pure, cold pressed, organic or wild-harvested ingredients - which you also feel when using them as they smell natural, penetrates your skin easily and gives you a lovely glow. The method is as following: pump out a couple of drops of oil from 2 different oils in you palm (guess you could take 4 from one but I like to combine them as they focus on different things), add a couple of sprays of the Linden flower toner and “whisk” together using your finger, then massage in to your face! Voilá! If you feel that oil in your face 2 times a day is too much I’d recommend to use the oils only a time / day and then use a natural creme during your other routine (based on one morning routine and one evening routine).
Except from the face that this company have great products I also really like how they work; They source each ingredient directly from small family owned businesses or female cooperatives. Really nice and admirable, plus they’re 100 % transparent when it comes to their methods which I value very high.
Favorite products
LINDEN FLOWER TONER A must! Smells lovely, gives a nice fresh and bright feeling to the skin and also it makes the oils even lighter when mixing them together.
WILD ROSEHIP OIL The smell is lovely, plus I’ve heard from honestly sooo many people that my skin got an extra glow after using this one!
RASPBERRY SEEDS OIL Great smell, great feel, great glow!
HEMP SEED OIL This has become one of my faves too, because of the glow it gives my skin and because I like hemp seeds in general. However this has a quite special smell to it, so if you’re sensitive (or has someone in your family who are…I do) you might want to use this during your evening routine.
Read more about the products and how to use them here.
Previse
Skincare
Previse is all about to previse and to be one step ahead your skin, and they have products for all skin types and genders. What Precise products you’re supposed to use depends on the melanin levels in your skin.
Previse offer both skincare for you face with easy 3-step-metohods (and lots more) but also have a range of skincare for your whole body. At their website (find a link below) you can find out what skin type you have and which one of the 3-step-methods that would fit your needs.
All products are made of ingredients from a sustainable perspective (as in no “trendy” ingredients which might cause problems at other ends"). Also, they have one range that is fragrance free which they’ve found is especially appreciated by pregnant woman and those who are allergic (worth mentioning though is that no synthetic perfume fragrances are used in any of the other products either, but only natural ones).
Favourite products
BODYMIST VITAMIN E BODY OIL As you might know by now I really like oils, and therefore this spray body oil works great for me! Penetrates the skin easily and moisturise the skin very well without any greasiness. Also this range from Previse is fragrance free!
HYDROFOAM HYALURONIC MOISTURIZER Hard word to pronounce but a super easy feel on the skin! This is a super light foam moisturizer which leaves your skin feeling refreshed and light. Also fragrance free!
EXFOLIATING MOUSSE Super soft peeling which I love to tenderly massage my face with. The peeling is made from algae extract and small grains of jojoba wax. What you can do is mix with with your cleanser a couple of times a week to get a nice and refreshing facial was + peeling in one!
Read more about the products and how to use them here.
Estrid
Skincare & shaving
Before I learnt about Estrid I actually didn’t know most razorblades have gel on them made from animal products. Estrid is all vegan and the gel are made of aloe very and vitamin E. Leaves your with a nice, smooth and moisturised feeling - and very (!) important no skin irritation at all (even on intimate parts)! Also, it’s both easy to use since it fits very well in the hand and follow every movement PLUS it’s pretty to look at and to put up on your bathroom wall!
Another great thing is that you can set up a cartridge subscription and, depending on how often you shave / need new cartridges, get them sent home to you!
Favourite products
PEACH RAZOR HANDLE + SHOWER HOOK + TRAVEL CASE The essential trio in my favourite color!
Read more about the products and how to use them here.
Maria Åkerberg
Skincare + haircare
Swedish, organic skincare - made not far from where I live! This brand was one of the first natural brands I started using many years ago, and some of the products still hang with me even though I’ve tried quite a few others during the last years. Every part of a good skincare routine is well thought through at Maria Åkerberg and you can find both serums, oils, cremes och balms fitted for your skins needs.
Favourite products
PAPAYA PEELING A so called enzym peeling (don’t ask me what it means really...but it feels great and tender) made of papaya extract which get a lovely texture when massaged in to your face. Have been using this one for a long time!
FACE MASK BLACK I use this one from time to time when I feel that my skin really needs some balance (and rest) + I experience impurities in my face. It’s a good idea to use a brush to put it on for a more even layer in the face. Afterwards the skin really feels super smooth and bright! Activated charcoal is what makes it black and it draws dirt and other unwanted things to the surface of the skin which gives you a happy complexion.
FOAMING WASH My go to washing product. Have been using this for a long time and like everything with it. Comes in two different types, one for sensitive skin and one for all the others.
Read more about the products and how to use them here.
Plant-based food guide to Gothenburg
Gems with delicious plant-based food made by passionated people who really loves what they’re doing! From breakfast, brunch and lunch via picnic, drinks and tapas to dinners and ice creams. Come discover Gothenburgs Plant-based food scene!
Finally, my guide to favourite places to eat in my hometown Gothenburg. Gems with delicious plant-based food made by passionated people who really loves what they’re doing! From breakfast, brunch and lunch via picnic, drinks and tapas to dinners and ice creams. And a few favourite shops too. Hope you enjoy it!
This guide will be updated continuously, so make sure to take a look here every now and then! And don’t hesitate to send me your favourites in the city which you think I should really try!
BREAKFAST & BRUNCH
To be honest, breakfast is something I often eat at home. A few of the places mentioned under “LUNCH” or “FIKA” in my guide offers breakfast too. Take a look at På Kanelen, Roots and Da Matteo below for a few breakfast spots. And don’t miss Happy M Kitchen (also mentioned below, under “LUNCH”) for weekend brunch.
Café Oizo
My favourite neighbourhood café! It feels like you’re stepping in to the living-room of someone dear when entering this little gem, great atmosphere, smell of freshly baked bread and filled with happy people. Oizo offers great home baked bread, sweet baked stuff, sourdough sandwiches, smoothies, coffee and tea, soups (during some hours) and snacks. Perfect place to stop by for breakfast or brunch after a weekend morning walk in the woods or around any of the nearby lakes Härlanda and Delsjön! The last Wednesday of every month they’re open for their popular “Oizo evenings” where they have a DJ playing and serves nature wines and craft beers. Visit the website for more info on dates.
Favourite on the menu: The soup of the day + a freshly baked slice of bread! Or the grilled sourdough sandwich + a smoothie.
Location: Munkebäcksgatan 30, Gothenburg
Opening hours: Thur 17 - 21. Fri - Sun 10 - 15.
Website: www.facebook.com/cafeoizo
Non-plant based options available: Yes
Lilla spinneriet
20 minutes outside Gothenburg by car you find this little gem (a short stroll from where I grew up!), well worth that little ride. In a beautiful location owners Katja and Patrik cook delicious and gorgeous food. They serve lunch, fika and Sunday brunch. Make sure to book in advance as the Sunday brunches tend to fill up. Also, let them know you’re plant-based when booking, quite a few of the things on the buffet are often plant-based anyway - but to make sure you. Except from serving food Lilla Spinneriet also have a small shop where you can buy hand made ceramics, house baked bread and other goodies. And while you’re on the neighbourhood - make sure not to miss all the curated shops in the building next door called Spinneriet for everything from art and interior to clothes and ceramics.. And take a stroll around the surrounding meadows. The perfect weekend adventure away from town!
Favourite on the menu: The Sunday brunch!
Location: Spinnmästarevägen 2, Lindome
Opening hours: Mon-Fri 11:30-15:00, Sat 12:00-16:00
Website: www.lillaspinneriet.se
Non-plant based options available: Yes
Da Matteo
Lovely location, lovely scent of freshly roasted coffee (and freshly baked bread!) and really yum food and drinks. Iconic Da Matteo serves great coffee + cold drinks + food and fika all day long, at several locations in the city. The biggest one, which was recently renovated and is really cool, is a great spot for weekend breakfast / brunch hangouts with family and friends in a cosy setting. The breakfast is served both during weekdays and weekends and you choose from seasonal Porridge brekky including a hot beverage, Bread buffet also including a hot beverage or The Luxury brekky including porridge / yoghurt with granola / Over night oats + juice + hot beverage + brea buffet! Breakfast is being served between at weekdays and XX at weekends.
Favourite on the menu: The Luxury breakfast. Also, make sure to bring a freshly baked sourdough bread with you when leaving - you won’t regret your choice!
Location: Magasinsgatan 17A
Opening hours: Mon-Fri 7-18, Sat 8-18, Sun 9-18. Visit website to see opening hours for the other locations.
Website: www.damatteo.se
Non-plant based options available: Yes
LUNCH
Jinx Food truck
Great street food with a taste of Asia - Jinx serves the most delicious tofu buns in the world! Panko fried slices of tofu with pickled cucumber, peanuts and lots of fresh cilantro on top. Get them straight from their iconic food truck and sit down at the courtyard.
Also, don’t miss their other place near by, located at Vallgatan 21 where they serve both lunch and dinner.
Favourite on the menu: Vegan (fried tofu) buns
Location: Magasinsgatan 17, Gothenburg
Opening hours: Mon-Fri 11 - 15. Sat 12 - 15.30. Sun Closed.
Website: www.jinxfoodtruck.com
Non-plant based options available: Yes
FOREN food & bakery
A newcomer to the Gothenburg plant-based food scene - with lots of flavours from The middle east! Best described as really delicious and classic Levant street food with a modern twist! They have a range of salad bases - which together becomes a fantastic hearty salad filled with lots of flavour which comes with 1-2 different types of hummus / spreads. Also they serve traditional Levant flatbreads, baked in the open fire wood oven, called “Mana’ish” (similar to pizzas but with middle eastern toppings). The salad “bases” (they’re really a bit more then just a base!) and dips / sauces / types of hummus vary from day to day, even though there seem to be a few returning favourites - lucky us!
Favourite on the menu: The big salad! A fave combo: Fekkeh with roasted cauliflower and chickpeas, saffron rice, bean and lentil salad. Served with hummus and muhammara
Location: Södra Allégatan 14, Gothenburg
Opening hours: Mon-Fri 10.30-16. Sat-Sun Closed
Website: www.forenfoodandbakery.com
Non-plant based options available: Yes
Beets
The best salad bar in town! Innovativ and hearty salads with lots of flavours, textures and colors, and the dips / spreads and dressings which comes with the salads makes them something extra. Have your salad at the small yet trendy location, or during summer time it’s nice to have your salad to go and sit down by the canal around the corner. Open until 6 pm so why not pass by in the afternoon to bring a salad for dinner outside or att home! Also, important note is that the same owners run a popular cafe, called Roots, at the Gothenburg main library (Göteborgs stadsbibliotek) offering everything from breakfast to lunch and fika including a few raw / vegan options!
Favourite on the menu: The kelp noodle salad with crispy veggies, pickled red cabbage, avocado, broccoli and a delicious peanut sauce (order with tofu for a more filling dish) AND the falafel salad with muhammara and a tahini dressing!
Location: Drottninggatan 52, Gothenburg
Opening hours: Mon- Fri 11 am - 18 pm. Sat 11 am - 16 pm. Sun Closed.
Website: www.beets.se
Non-plant based options available: Yes, fish and chicken
En deli Haga
Located on the beautiful street Haga Nygata, a beautiful and old part of town. Middle eastern food without any fuss. Order the tasting plate where you get to try a bit of everything, or choose a few of your favourites. Lunch always comes with the soup of the day.
Favourite on the menu: The take-4-things-menu, ratatouille and the other warm dishes are really nice.
Location: Haga Nygata 15, Gothenburg
Opening hours: Mon-Fri 9.00-19.00. Sat 09.00-17.30. Sun 10.00-17.30
Website: www.endelihaga.se
Non-plant based options available: Yes, lactovegetarian
Nordish kitchen
Really a favourite of mine - hearty food made with lots of different textures and flavours and an aim to use as much locally grown produce as possible! Menu vary according to seasons and are also depending on what the farmers they work with can offer at the moment - that is really a way to take sustainability seriously. Also, they have a ”No waste-dish” on their menu, made of flawless food waste from the grocery stores and farms they collaborate with. Nordish food is exclusively available for office deliveries (read more below).
Favourite on the meny: ”Earthy beetballs” – Beet patties with a salad of seasonal veggies!
Location: Only deliver food from their own digital foodcourt Nordish Market. Order lunch for more then 500 SEK and have it delivered (they come riding on their electric bike) for free to your office. Visit their website for more info.
Opening hours: Mon-Fri 8 - 15
Website: www.nordishmarket.com
Non-plant based options available: Yes
Happy M Kitchen
A favourite lunch., brunch AND dinner spot. Also a great place for fika. Here you find whole food made by people with lots of knowledge about macrobiotic food, food combining and how to build delicious and pretty plant based meals! Also they have food classes every now and then, check out the website for more info. During summer time bring your food to the nearby Vasaparken and have a picnic.
Favourite on the menu: The falafel salad, with extra pea tempeh on the side and the hummus of the day. The Raw cinnamon roll is great for fika, together with any of the cold pressed juices.
Location: Vasagatan 24 + a new location at the Gothenburg Central station, Gothenburg
Opening hours: Open for lunch Mon-Fri 11 - 16. Visit website go get dates and times for the brunch and other events.
Website: www.happymkitchen.se
Non-plant based options available: Yes, pescatarian
Yalla Habibi
Genuine atmosphere, great food, good portions and great service. The best falafels in town is to be found right here; perfectly crisp and tasty. Food tastes really good and fresh and there are several options to choose from. Open both for lunch, dinner and take away. My favourite is to combine my own plate by choosing from the meze dishes available. My fast food (even though it feels like home cooking!) favourite in town!
Favourite on the menu: Falafel, muhammara, hummus and the crispy salad with tomato / cucumber / walnuts that I never remember the name of. Get any of the presented plates or do it meze style: pick out your favourites from the menu!
Location: Hotellplatsen 2, Göteborg
Opening hours: Mon-Thur 10-11, Fri 11-12, Sat 12-12, Sun 12-9
Website: www.yallahabibi.se
Non-plant based options available: Yes
Planet vega food
Plant based street food! These people are serving yummy and sustainable bowls and burgers with lots of different textures and flavours from their container at Kungstorget. Also offers catering.
Favourite on the menu: The bowls, which vary with the season and from week to week.
Location: Kungstorget, Gothenburg
Opening hours: Tue - Sat 11.30 - 15.30 (catering open all year around)
Website: www.planetvega.se
Non-plant based options available: No
DINNER
TOSO
Modern asian - and quite experimental - food. Enjoy the kitchens takes and twists on classic asian dishes, served as primarily smaller dishes so you can try quite a few things from the menu! Order for the whole table and enjoy the food which will arrive at the table continuously throughout your stay. Quite a few plant based options available on the menu. Also known for their drinks. Sit inside and enjoy the award-winning interior, or outside during summer months and enjoy the view over Avenyn.
Favourite on the menu: Menu changes continously. However Edamame beans TOSO style is a standing favourite!
Location: Götaplatsen, Gothenburg
Opening hours: Mon-Sund 17-late. Sat open at 13 - late.
Website: www.toso.nu
Non-plant based options available: Yes
VrÅ
Japan meets the Nordic. Flavours and techniques from different parts of the worlds meets and result in creative dishes with lots of finess and surprises yet unpretentious food. Always quite a few plant based dishes on the menu. Choose dishes from the a la carte menu or try the tasting menu.
Favourite on the menu: Menu changes continuously. Ask the kitchen when making your reservation if you want a plant based tasting menu.
Location: Drottningtorget 10, Gothenburg
Opening hours: Tue-Thur 18-22. Fri-Sat 17.30-22.30. Sun-Mon Closed
Website: www.restaurangvra.se
Non-plant based options available: Yes
Brewers Beer bar
Plant based sourdough pizzas! Do we need to say more? Also serve a range of beers, from small microbreweries for ones who are in to beer!
Favourite on the menu: The sweet potato pizza!
Location: Tredje Långgatan 10 + Magasinsgatan 3, Gothenburg
Opening hours: Mon-Fri 16 - late. Sat-Sun 13 - late.
Website: www.brewersbeerbar.se
Non-plant based options available: Yes
Basque
Genuine and small place focusing on craft beer / wine / cider + authentic Basque food, aka pinxtos. The long bar is always filled with beautifully looking small bites and happy people! Go here for after work or pre dinner and have couple Pinxtos like you would in the Basque Country!
Favourite on the menu: The pinxtos available vary from day to day, but the chef happily makes sure there are always plant-based ones close to hand!
Location: Magasinsgatan 3, Gothenburg
Opening hours: Tue-Thurs 17 - 00. Fri 16 - 02. Sat 14 - 02. Sun-Mon Closed.
Website: www.basque.se
Non-plant based options available: Yes
Tapasbaren
Authentic place at a lively street in hipp quarters called Majorna, which brings you back to any Spanish tapas restaurant you might have been to. Order a, the dishes comes The dishes on the menu aren’t plant-based at start but the kitchen will happily serve most of the vegetarian dishes as plant-based if you ask them!
Favourite on the menu: Menu changes daily. Roasted artichokes with smoked apple and toasted buckwheat, baked beets with cress and leek ash, green gazpacho, also some grilled padrones can NEVER be wrong!
Location: Mariagatan 17, Gothenburg
Opening hours: Tue-Sat 17 - late.
Website: www.instagram.com/tapasbarenmajorna
Non-plant based options available: Yes
FIKA
På kanelen
A got-to place for yummy fika, smoothie bowls, poké bowls, wraps, sandwiches and juices. Located in the beautiful Stora saluhallen (Gothenburg main Food Hall).
Favourite on the menu: Any of the chocolaty raw treats!
Location: Kungstorget 15-18, Gothenburg
Opening hours: Mon-Fri 9 - 16. Sat 9 - 16. Sun Closed.
Website: www.pakanelen.com
Non-plant based options available: Yes
DaMatteo
Iconic Gothenburg bakery and coffee roasters, offering great artisan bread, coffee and sweet baked goods! They also have a shop where you can get bread, sweet treats, coffee, lunch on the go and flower sprinkles + more things!
Favourite on the menu: The unsweetened rye bread with coffee + the vegan chocolate cake. And the flower sprinkles I have on pretty much all my food!
Location: Drottninggatan 58 + Vallgatan 5 + Vallgatan 19 (the shop)
Opening hours: Visit website to see opening hours for the specific location.
Website: www.damatteo.se
Non-plant based options available: Yes
GROCERY STORES
Fram Ekolivs Haga
An organic Co-op store where you find pretty much anything you’d want. Fresh fruits and vegetables, all types of cereals and legumes which you buy by the kilo, nut butters, ice creams, chocolates, tea and much more! Well worth a visit, even if only to get some nuts and stuff for snacks!
Favourite in the store: Viviani 99% chocolate, and the other vegan chocolate sweets. Plus the bulk range of seeds, nuts and dried fruits. And, the gluten free sourdough bread XXX baked at an island outside of Gothenburg! Plus the range of tempeh - especially the one called Berta, made of Swedish yellow peas!
Location: Södra Allégatan 2 + Nordenskiöldsgatan 18 , Gothenburg
Opening hours: Mon-Fri 9 - 18.30. Sat 10-15. Sun Closed.
Website: www.framekolivs.se
Non-plant based options available: Yes
Bara bra mat
Another favourite organic food store with LOTS of awesome things - pretty much all you need!
Favourite in the store: Range of bulk nuts / seeds / legumes / cereals.
Location: Norra Gubberogatan 10 + Kungsladugårdsgatan 26, Gothenburg
Opening hours: Mon-Fri 10 - 19. Sat 10 - 15. Sunday Closed.
Website: www.barabramat.se
Non-plant based options available: Yes
Happy vegan
All vegan food store with pretty much all vegan stuff you could think of. And if you cannot find it - ask the staff and they might broaden the range! You can also order online in their webbshop.
Favourite in the store: The raw food ice cream
Location: Olivedalsgatan 2, Gothenburg
Opening hours: Mon-Fri 10 - 20. Sat-Sun 10 - 18.
Website: www.happyvegan.se
Non-plant based options available: No
Plant-based food guide to New York
Where to have fluffy waffles with berries, worlds best tacos, delicious plant based burger, wonderful pizzas, a hearty and fun salad or a fine dining style plant based dinner in New York? I know where!
Plant based by Thess:
Plant based guide to New York
Few cities has as many epithet as New York, not least when it comes to the food scene. The city offers everything from Micheline-starred restaurants to simple breakfast places and from popular (nutritious) fast food restaurant chains to trendy brunch places which to the greatest extent - or fully - are focusing on plant based food. Not only is PLANT BASED a huge thing - organic, sustainable, refined sugar free and gluten free are also very common or available upon request. The city that never sleeps has turned in to the city that always offers something plant based!
This summer I spent almost two weeks in the city, and was doing my very best to scan the city and explore as much of the plant based food scene as possible! Breakfast in West village, lunch in Brooklyn, dinner in Noho. Day out and day in - with lovely morning runs in the park, lots of strolling up and down the streets on Manhattan, park hang outs and family dating in between.
In a city where things are constantly changing there is always something new to discover; mini tacos with blue corn tortillas and pulled jack fruit, gluten free pizzas with incredibly crispy bread and creative all plant based spreads and toppings. Beautiful salad bowls filled with colors, flavours and textures. Bean protein burgers wrapped in collard greens and locally grown veggies cooked á la fine dining. Fluffy waffles, lovely produce from the markets and all sorts of hot and cold drinks for every occasion.
Let the food guide you through the city!
Two hands
Nolita: 164 Mott Street, New York. TriBeCa: 251 Church street, New York
At two locations on Manhattan you’ll find this tiny Australian place opened from early breakfast to late afternoon. The menu offers delicious things such as chia puddings with granola and berry toppings, magically fluffy sweet corn patties with smashed avocado, salads and a bunch of delicious drinks - both hot and cold! This place is especially famous for their Australian style Smashed avocado on rye bread.
The Butchers daughter
West village: 581 Hudston St, New York. Nolita: 19 Kenmare St. Williamsburg: 271 Metropolitan Ave.
A very popular breakfast, brunch, lunch AND dinner place! The interior makes your mind travel to more southern latitudes and invites to hours of sitting down, enjoying great food and drinks and hanging out by the small coffee tables. Start with a freshly pressed juice or a matcha latte followed by a pretty smoothie bowl or a fluffy waffle with berries for breakfast. Have green tacos and kale salad for brunch or how about pizza, pasta or burgers for dinner? All plant based! No matter what time of the day you visit The Butchers daughter - there is always something sweet close to hand to round off your meal. You find The butchers daughter at two places on Manhattan.
Le botaniste
Upper East side: 833 Lexington Ave, New York. SoHo: 127 Grand street, New York
A long marble counter with all sorts of gorgeous veggies, dips, curries and other plant based components greets you when you step in to Le Botaniste. The menu offers everything from hearty salads and curries to sushi wraps - and also sweet stuff for days when that’s what you’re after. Le Botaniste is located on two spots on Manhattan (and at a few places in Belgium, where the founder was born).
Stonefruit kitchen espresso
1058 Bedford Ave, Brooklyn
A little gem in Brooklyn with a relaxed setting that invites to both a hot drink + something sweet (what we in Swedish would call “FIKA”) but also lunch or weekend brunch. The savoury menu is quite small but the dishes are tasty. The baked range and drinks range is a bit bigger. The signature dish; The monk bowl with seasonal veggies was a perfect, yet quite small, lunch. And the iced matcha latte on oat mylk was a perfect cooler during a hot day. For cold days you could order it hot instead!
Bareburger
Located at several places
My tiny skepticism when it comes to restaurant chains (as I sometimes find the authenticity being lost in the whole concept/chain thing) disappeared when I had my first burger at this popular burger joint. This is a place where the menu is creative yet simple - just like we want our burger menus. Here you’ll find everything from the classic ones to the more rethinking, like “The impossible burger” made of soy protein served with vegan cheese and all the essential toppings. And “The beyond burger” made of bean protein, served with green pea hummus and herb oil, then wrapped in collard greens. Have it with your choice of fries for the complete burger experience!
Bar verde
65 2nd Ave, New York
On the southern part of Manhattan, between NOHO and East Village, star chef Matthew Kenney has opened three all plant based restaurants with three different themes on a not-to-little-not-to-much-of-a-busy-street. The menus are creative, fun and - all of the things I’ve tried - delicious. Bar verde is a Mexican inspired restaurant and on the menu you’ll find most of what the Mexican kitchen has to offer - with a plant based twist; tacos, nachos, quesadillas, fajitas, mole, grilled corn and roasted sweet potato. I came here for dinner 2 times in 3 days - a must since there was to much to try from the menu!
Double zero
65 2nd Ave, New York USA
Another popular plant based restaurant in the NOHO/East Village area is this all plant based pizza place. The pizzas are no doubt among the best ones I’ve ever had. The gluten free bread (which can be ordered upon request) is super crispy and all the different toppings are creative yet unpretentious - and of course delicious! Choose between pizzas with a tomato base and white ones - topped with carefully chosen veggies. Also, a wise thing would be to order the “Nut cheese platter” as a starter or side + one of the green sides such as grilled brussel sprouts with apple and macadamia cheese. We ordered a few pizzas to share, a great way to try them all!
ABCV
38 east 19th Street, New York
At ABCV you find plant based, sustainable and mostly organic food made out of produce that comes from smaller farms. The kitchen serves creative dishes with a touch of fine dining during lunch and dinner. Sit in or have it to go. Two favourites from the menu would be the incredible sweet and silky whole grilled cauliflower with turmeric tahini dressing and pistachios. And beluga lentils with a sourish vinaigrette, herbs and roasted sweet potato.
Markets and shops
Hu kitchen
Fanton Hall, 78 5th Ave, New York
Hu kitchen is a food store and restaurant with the slogan “back to human”. Their mission is to create a place where you can be comfortable with every ingredient in all the foods available there. At Hu Kitchen they have a market place with small-batch artisanal foods + their own specialty packed goods, a liquid bar offering all sorts of good-for-you-liquids you can think of, a “Mashbar” where you can get customised snacks such as chia puddings and creams. They also have baked goods and of course “the hot line”, “bowl station” and “prepared foods by the pound” where you can get food where you can be comfortable with every ingredient. Come here to get a snack or buy something to bring to the nearby Union square park during summer season.
Smorgasburg
Saturdays: East River State Park, Williamsburg Sundays: Prospect Park, Brooklyn
A very popular weekend hangout - and in fact the biggest outdoor food market in the whole US - where about 100 venders sell their food during weekends between April to October. Here you can find pretty much anything you’re craving; anything from smoothies, tacos and asian pancakes to ice creams made of coconut milk. The market offers both plant based and non plant based foods. At Saturdays you find Smorgasburg in East River State Park - make sure to come here by taking the river ferry from the southern part of Manhattan to get a lovely view over the skyline on your way over the river.
Wholefoods
Located at several places in New York (and elsewhere in the country - and the world)
Whole foods is a grocery store known for their healthy and organic food. If you like me like to wander in grocery stores when visiting new places (or not to forget - places you’ve been to before) you’ll be sure to find lots and lots of fun produce and products to discover here. When you’ve spent an hour or so wandering around by the fresh fruits and veggies, all shelves with fun snacks and pantry goods and the grind-your-own-nut-butter section there is still some fun left. Don’t miss the salad bar where you’ll find both cold salad components but also hot food. My favourite thing is to mix a delicious salad with my favourite components and bring the food to any of the nearby parks, the river side or to the magnificent rooftop of my very good friend living in the city.
Parts of this guide was originally published in was first published in The Gothenburg-Post/Två dagar.
How to write a cookbook pt.2
From vision to final concept. This is the second of two blog posts where I’m sharing my best tips and ideas for pursuing a dream of writing a cookbook!
How to write a cookbook pt 2
Getting creative
Dreaming about pursuing that creative idea? About going from vision to final concept, and to share your ideas with as many as possible through a actual book that you could hold in your hands?
This is the second of two blog posts where I’m sharing my best tips and ideas for pursuing a dream of writing a cookbook. In the first part I went trough how to create the best conditions for getting that book deal in the first place, and in this second post I’ll write about the following creative process. I’ll share some tips and ideas that have helped me during the creative work with my cookbooks - AND during other creative projects too!
So. You’ve got the book deal. This is the point when the fun part really begins if you ask me. When dreams and visions turn in to letters, words and art. The creative journey from vague idea to final concept (both when it comes to books but also other projects) might sound all fantastic, fun, cool and easy going. I’d say most of it is true, but at the same time it can easily be romanticised. There will most likely be times when the creativity is long gone, you doubt your idea, you’ve got serious writers block and get stressed out about the whole thing. Don’t worry, that is part of any creative process. Well, it can be anyway. And you could still end up with a book or whatever your creative dream is all about.
Before we go any further I want you to note; As every creative process looks different there is no right or wrong here - this is just my story and my try to give a glimpse of a world I was (and still am) so curious to enter and discover. Anyway - let’s get going!
From synopsis to script - writing, writing, writing
This is when you go from synopsis to the first pages, the draft, of the book. At this point I’m usually quite all over the place, writing a bit about this and that - just collecting a lot of different ideas and thoughts. In the end not all of these bits makes it to the book - but still all of them are (almost) equally important in the final result I’d say! It’s by writing all of them - and then to preform the classic practise of “kill your darlings” - you end up with the very best part for whatever you want to communicate.
Recipe developing - from taste palette to paper
A few recipes have often been with me since the very first thought of a new book. Other recipes I make up as the process goes and I see what type of recipes I miss in the collection. It can be based on a veggie that I want to highlight or something I want to add inspired by what I had at lunch put on town the day before.
Every cookbook often has it’s own specific theme (which would be specified in the synopsis) which usually affects what kind of recipes I take in. I often start with writing down a few ingredients that I want to include in a certain recipe - and then get cooking to set the actual recipe.
Some recipes in my books where made up during the actual photoshoots for the books. Maybe I got an idea that I liked - cooked something according to it and a few months later was happy to see it in the book.
No matter what works best for you it’s important to make sure that you have a certain “melody”/language throughout your recipes - both when it comes to how you write them (from ingredient list to “how to”) but also making sure servings are corresponding to the rest of the recipes. Could be a thing such as making sure the serving sizes are the same throughout the recipes.
Text cooking - Finding your thing
As soon as I have a bunch of recipes in mind I move from my computer to my kitchen desk. I’m then cooking, tasting, cooking again, trying a new spice, tasting, inviting friends over to taste new creations. And so it continues.
Some recipes that are in my books I’ve cooked or baked many, many times. Some only needs a tiny touch and some recipes even develops during the photoshoot as mentioned above. It’s a mix that I’ve found works well for me! I appreciate books with recipes that I could easily recognise as a recipe for that certain book. Therefore it’s important for me to follow my “recipe language”, to find my thing, to make sure all of my recipes follow my concept.
The photos - cooking, plating and styling
Sometime between the first draft and deadline it’s time for the photoshoots. And HOW I love this part! Usually we spend between 6-10 days of taking the photos. Before all of my photoshoots - no matter if it’s for a book or an article or a commercial project - I tend to create a mood board. Pinterest is my favourite tool to get going. Creating a mood board is my favourite way to set a specific theme, collect my ideas and also make sure all the creators involved have the same setting in mind. Before shooting I also collect lots of different textiles, ceramics, cutlery, glasses and other pretty things to get all creative with for the photos.
For my books me and photographer Fanny Hansson have mostly been at home in either her or mine apartment, sitting on the floor in comfy clothing, shooting all days. I’m cooking, plating and styling - she’s capturing it all like the star she is. It’s all very unglamorous but OH so much fun! Fanny, then takes care of the whole photo part. I let her know the name of all dishes and she makes sure my designer gets them and puts them in the design.
Editing + creating the design
The editing part looks very different depending on project. During the book projects where I’ve been the writer and recipe creator I’ve had very close contact with both my publisher Cecilia Viklund and editor Åsa Karsberg to make sure that the script gets as great as possible. Usually I’d write the whole script, whereupon my great editor then lays her magical hands on it and together we work on the texts and recipes to make sure the book turns out as great at possible. My During the whole process there is also a designer involved. Anna Ågren is the one who designed both my books, and she’s doing the great work of putting all texts and photos and visions in to what in some magic way then turns out to be a book.
The waiting
Then the whole thing is being sent to the printer, and some weeks later the very first copy of the book is sent home to you. It’s an extra ordinary feeling!
4 tips for a creative project
Have a plan - set your milestones
Setting a few milestones/deadlines/notes/whatever you want to call it in your calendar might help you to avoid realising you have heaps of things to finish when the actual deadline is only a few days ahead. Somehow something that seemed so far away tends to get closer in time quicker then you think…Especially when working on other projects at the same time planning and setting small milestones is key.
Bring a notebook - wherever you go
Ideas might surprise you at anytime, make sure to not forget them by writing them down as soon as they appear. Maybe it’s a combination in a certain dinner that you just had at a friends, an interesting question you want to write about in your book or a whole new project you want to start working on. Or maybe it’s just a sweet reminder for yourself. There should always be time for some self love.
Be structured - but let your mind wander
Have an open mindset and welcome the possibility to discover new ways to do what you first had in mind. Be unpretentious, listen to other peoples ideas.
HAVE FUN
This is probably the most important thing. Have fun, create for you- because when it comes from your heart others will most likely enjoy it as well!
How to write a cookbook pt.1
Ever been dreaming of writing a book? In this first blog post - in a series of two - I share my tips, thoughts and ideas for sealing the deal - pursing a dream of creating that special book that the world is waiting for!
How to write a cookbook
Part 1 - How to get a book deal
I remember everything about the moment I got my first book deal. I remember the email from my dear publisher writing I got the deal. I remember where I was, what I was wearing, what I did, who I first spoke to. How it felt. For me it was a dream come true, a “confirmation” that I had something really interesting going (as in my take on plant based food) and a possibility to reach out to a lot of people - sharing my food philosophy and love for food in more ways that I could ever imagine.
“Congratulations and welcome to the Bonnier Fakta family!”
- Subject line of the email from my publisher saying we just “sealed the deal” two years ago
Quite often I get the question “How should one do if one wanted to write a cookbook?” and “How does it really work with writing a cookbook?”. So I thought; let’s write it down in the hopes of giving a hand to all of you who have a dream about writing that lovely cookbook. It can be hard knowing where to start, I know that for sure as I didn’t know much at all about the industry when I first started to realize that dream of mine.
This is the first part in a series of two blog posts (might be a couple more - who knows!) where I’ll be sharing my best tips and ideas for pursuing a dream of writing a cookbook*. In this first part I’ll go trough how to create the best conditions for getting that deal in the first place, and in the second post I’ll write about the following creative process and share some tips and ideas that have helped me during the creative work with my cookbooks (AND other creative projects, too!).
Before we start - a few of my own notes on/experiences of the whole business that could be good to take on. Today cookbooks are usually very much in to one specific theme or focus. Cookbooks that are very clear on what they want to bring about, and what the reader can expect from them are often popular ones. Therefore, finding that special subject - that isn’t out there yet - can be the “make it or brake it” for your idea.
And what else. My perception is that people like buying a concept. Not only a book but a whole concept - where the book is a part. Furthermore I’d recommend to also consider thinking even bigger - start creating your concept - when working on your book idea. To take an example; my concept is “The new green” - which is not only in the title of both my cookbooks but also a way of talking, writing, creating and breathing plant based food in a “new”, creative way. I’ve created a concept around it (and I’m stil doing it, every day), are constantly coming back to that concept whenever I’m thinking about new projects. In other words my concept - my brand - permeates most of the things I do. This is to create a space and lifestyle that I hope resonates with and inspires people.
You probably don’t have to think this big when writing your first book, I’m sure there are people doing it in totally different ways - but I wanted to share it with you as this has been working for me!
ANYWAY, on to the juicy bits which I believe you’re here for. To make it easy I’ve written down five steps which will help you to get on with the work. AND, I’m sure you can find them useful in a bunch of different occasions other then writing books (so have I!). It’s really about collecting what’s in your mind, and to get goding. Anyway, again. Find them below!
5 steps on getting a book deal
By Thess
Come up with an idea
First of all you need an idea. I find that the best ideas (or at least the ones with the best chances in a process like this one) are the ones that you truly believe in, that really describes your food philosophy and what you want to bring out there. Those are ideas that I have found often comes naturally, without you having to think too much.
Scan the market(s)
In this stage it’s also very important to scan the market. Both in you market (country) but also in other markets (other countries) as the book industry today is a worldwide business. If there’s already a book similar to the one you’re thinking about out there somewhere it reduces the chances for your book being published even in your own country. Plus. The idea of your book being translated in to other language is quite exciting, isn’t it? Much more likely if there isn’t a similar one already out there.
Make sure you’re well engaged in the market to make sure you’re not putting a lot of effort in to something that is already exciting.
Once you’ve all set on your idea you can start to develop it - this is where the fun bit really starts!
Write a synopsis
A synopsis is a written presentation of your idea, which will be a part on the proposal to a publishing company. To get going I tend to proceed from a few questions. The questions helps me to put words on all the ideas in my head, and to clarify them to make someone else understand the greatness of them (which, sometimes might be a bit tricky…).
What is special with your idea?
How does it differ from existing ideas/books on the market?
Why does the market needs your idea/book?
What will your book do to the ones reading it?
Make sure to do this part carefully, it’s really important to be clear on your idea. Once you’re all set on these bits you are good to go on, and can now start being more specific regarding what the recipes will look like, creating a mood board with photos that shows what you want to create etc. Write down a few recipes, test cook them if you’re not confident they will fly. I find that the publishing companies more often then not want a brief picture of this part (recipes, not all but some, and photo inspiration) too.
Ps. Note that if you do proceed on and get that book deal your publisher/editor/designer/other creative and nice people at the publishing company will develop your idea with you - so nothing is set in stone. But I find it very useful to have a very specific basic idea to start, which you feel very strongly for.
Get in touch
When you’re all set and are happy with your idea and your synopsis it’s time to reach out - to get in touch. Find a publishing company that you like and that you think would publish a book just like yours (for example some publishers don’t publish cookbooks - and those particular publishers shouldn’t, as a suggestion, take any of your time).
Visit the publishing company’s website to get the contact information and information on how to send in your idea. How they want you to do it (when etc, some companies have “auditions” where you can get the chance on meeting a group of publishers first hand, for example) might differ from company to company, but it’s always a good idea to write a well taught out personal letter describing yourself that you send in with the synopsis. Then comes the waiting.
Don’t give up
If you do have a great idea it’s worth fighting for. Getting a no at the first place you’re sending your proposal doesn’t mean no-one else won’t believe in your idea. Go on and try with another publishing company if the first one nicely declined your proposal.
So remember; don’t give up - live and love your idea, but be open minded and allow it to be shaped according to inputs from people in the business/as you develop your original idea. That is just a natural creative process.
Don’t give up!
Almost there
The next part in this series; “Pt. 2 Geting creative” will be up on the blog next week. Stay tuned for my best ideas on how to set up a creative space where you can create magic! Ps. It can also be applied to other creative works - not only writing a cookbook!
I hope you’ve liked this post, and that it gave you some ideas and inspiration. I’m sure there are many different ways to getting that book deal, but this was what was working for me. Hope it resonates with you! Would love to read your comments in the field below!
Take care, and GOOD LUCK!
X
Thess
* Note that my writing is based on working on getting a book deal in Sweden, as that is where I’ve got my ones. The process may differ in different countries. For example: In Sweden it’s possible to get e deal without the help from an agent, which I know to be more of a rule than an exception in other countries.
The fine art of Alone time
About how to make it terrific instead of terrifying, how to make it quality time instead of lonely time and how to turn it in to something you choose!
Photo by Agnes Maltesdotter
This is a blog post about choosing to hang out with yourself. Not always, but sometimes. About being an extrovert loving to be surrounded by family and friends, but still appreciating alone-time. About daring to feel things and notice thoughts that appear when you cut of the buzz that is constantly around.
There was I time when being at home, all alone, watching a movie a Friday night was a “failure” and something that made me feel extremely lonely. However, if I would do the exact same thing but having someone sitting there next to me in the sofa it would be a “casual movie night at home”, and furthermore a legit Friday evening activity. My guess is that lots of people out there can relate to that.
Today I know why I did have that feeling; because I was depending on - and referring to - my own (and probably many others with me) thoughts of how somethings “should be” to be good enough. What a Friday night should look like. I did’t dare to be with only me, I didn’t believe that my own company would be good enough or that it would give me enough satisfaction. And I was for sure afraid of feeling lonely.
Fast forward to when I realised it was a choice that I did for me, and that during the hours I spent with myself - without input from my phone or computer or other (even loved) people - I really got time to getting to know myself. And to become my own best friend. I’m an extrovert person, but that doesn’t mean that I don’t highly value spending time with just myself. Since that day I try to make room for at least a couple of “Thess dates” every week. And I love those dates.
No matter if you’re in a relationship, have roomies or live by yourself, some time spent alone every now and then is brilliant and will do you good. Trust me! To celebrate the whole “dating yourself-thing I’ve gathered a few pros to help you put a self date in the calendar ASAP + some of my best ideas for making your alone time really great. ENJOY!
(Some of the many) pros of hanging out with yourself sometimes
- Your relationship with yourself is just as meaningful as the relationships to the people around you. Might be even more meaningful to be honest. When you know yourself, your values, learn about your strengths and weaknesses, what gets you going and what triggers you it will be much easier to approach other people, situations and decisions in life.
- Being with yourself, cutting of the buzz, will give you time to discover what you like, what you want to do, what your passions are, what you need more of and what you don’t want in your life.
- We live in a world where we get stimulated from so many directions all. the. time. People, media, magazines - even such a thing as walking in a grocery store seeing all the options at you hand. Cutting of all (or, as much as possible anyway) the buzz every now and then will do you real good. It might feel a bit scary at first, because you’ll most likely have room to feel and think and notice other things that you normally don’t. But it’s nice.
In other words; developing that relationship is something that could really benefit you in so many ways.
Alone time 5 ways
By Thess
Flight mode
Try being with yourself without buzz such as emails, social media and text messages, things that you most likely mindlessly consume every single day. Sometimes those buzz-things might even give you a feeling of stress/being inadequate. Plus, it’s a nice feeling knowing you don’t have to be available every singe minute of every day. PI’ve found that putting my phone on flight mode is the most effective way to practise this. It gives you time to just be and think more clearly, without the impact of others and other things. Set time to clarify your thoughts - and write them down!! Journaling is the bomb. And it doesn’t have to be a memoar - sporadic words that comes to you also does the trick.
Make plans with yourself #datingyourself
Make plans and set up dates with yourself - just like you would do with a close friend, family member or your partner. Otherwise, being by yourself might end up being something that happens when you “don’t have any other plans”, which is more likely you make you feel lonely than if you would have a “spa date with me” set up in the calender.
Make plans for a Friday night in with popcorn and a good book, or a flight mode stroll in the woods a Tuesday after work. No biggie, only things that you like and would normally do with someone else!
Create a space were you feel at ease
Tidy up at home, light candles and put on your favourite comfy clothes. Set up a stack of your favourite books (would be cookbooks in my case) in your favourite spot in your home - or whatever you need to do to create a space that calms you down. Other then my apartment I find the woods or the sea to be one such place.
Find your creativity - and be creative
Remember times when you were younger and could sit and draw, build with lego, play with toys, bake or play sports for hours without getting tired? All those things are just a few different ways to be creative. And being creative is really something special; while being creative you are likely to find yourself in a meditative state without even thinking about it. We receive immediate pleasure when being creative, to mention a few pros it’s said to reduce stress and anxiety, allow you to express yourself, increase positive emotions and give you a sense of purpose.
Ask yourself - how do you get creative today? It doesn’t matter if it’s in the kitchen, when building something, writing music, drawing, dancing, redecorating etc. Give yourself time to explore what gets your creativity going! Lose yourself in whatever makes you happy.
Self care
This whole thing, about spending time with yourself, is a way of self care really - but as I’m a big fan of all sorts of self care routines (including dry brushing, natural facials, massages, oil, adaptogens, meditation etc) this ones gets a heading on it’s own.
Find things that you want to do for yourself but more often then not find your self not doing. During dates with yourself those things are the perfect activity. I find myself spending almost an hour every morning practicing my routine - before I turn of flight mode
Have fun and enjoy, X
Mindful eating
Eating with all of your senses - invite all of them to join in the journey
- Eating with all of your senses
Practising mindful eating is one of my dearest subjects when it comes to self care and a healthy relationship to food. Why? Continue reading and you'll get my view on this practise and way of eating.
It might sound a bit weird. As if eating in a mindful state would be something complicated. It’s really not. It’s really just about being (really) present when you eat, listening more deeply to your bodys signals, to be able to even better appreciate what you're eating. How? By letting all of your senses register what you’re eating and what you are experiencing. What does the food look like? How does it feel on your tongue, on you palate? How does it smell? How does it REALLY taste? How does it sound when you take a bite? What flavours can you notice? Pay attention to the colors, textures, aromas, flavours, temperatures and sounds. By doing so you can witness the sensations that comes up when you're eating - in a totally different way! Once again, food is magic.
Slowing down, being more conscious about the food that you’re eating - and all of it's characteristics - will not only most likely make you appreciate the food even more, you will at the same time help your body to better absorb all the nutrition in the food. Also, you’re more likely to eat the amount of food that your body is really asking for instead of over eating. And note - it’s not at all about any diet or not eating if you’re still hungry - it’s about getting to know your body, it's signals, it’s mechanics and what it's asking for.
As a person who has been thinking A LOT at completely unnecessary stuff when eating for so many years (due to years of eating disorders, read the whole story here), avoiding judgements and criticism when eating has been a really big and relieving thing. Eating and enjoying - instead of eating and judging/over thinking/regretting/planning - has been one of the most life changing things for me. And let's just say I really love the enjoying part.
When we’re talking about getting to know your bodys signals it’s really relevant to mention the feeling known as hunger. Or, what it really is if we were to break it down, special hormones flushing through your body telling your brain the body are now ready to take on some fore food since the thing you ate last time is now taken care of. Easily explained that is. Anyways, sometimes we eat only because we "should" or because the clock says so. Because we feel all these things and don't know how to get rid of them. Because we are really craving something, and think that is the feeling of actual hunger. And not because we actually need more food right now. For me mindful eating has really helped a lot in the work of separating all those situations mentioned above - from the feeling of actual hunger. With this written - I also listen to my cravings sometimes. Some days I eat when I'm not super hungry but because I'm invited to a friends house and he or she made me a great dinner, or I eat something because it's SO NICE to have something to snack on when watching a great movie, or because I just want to eat right now. Get the point? it's not about setting up any rules - it's about finding balance.
And before I let you wander off I want to read this part as well. Yes, sometimes you'll most definitely find me standing with one hand in the fridge munching on some great leftovers. And A) yes, in some way that could probably be done mindfully as well but B) most important there are no rules and nothing will happen if you eat in a non mindful state sometimes too. It's all about finding a balance, not taking life too serious. Try to have at least a few mindful meals with yourself every month. That will be a great thing to do for yourself. Okay?
Mindful eating in 4 steps
* Switch off your television/computer, don't scroll through you SoMe feeds, maybe even try to put your favourite book away while eating sometimes.
* Give yourself time to eat, start by really looking at your food before digging in to it. Then let all of your senses be present.
* Take a deep breath before digging in, as to tell your body you're at ease - and in for a treat!
* Put down your fork/knife/spoon/hand between your bites, it works as a signal to self to settle down - to slow down.
Enjoy every bite,
With love from Thess
From illness to wellness, in the costume of fitness
A very personal and honest blog post about eating disorders, well-being and thoughts on the way we talk about food today.
This is close to terrifying. But being able to write it down marks a milestone somehow.
Before I start. Note that this is a post about my own experiences - based on my emotions and thoughts - during more or less 8 years of my life. I’m not giving medical advices and I’m not writing a guide on how anyone else should behave or feel. Nor am I stating that the journey below is the right or best way to recover from eating disorders, anxiety or any kind of compulsive exercising. My intention is to tell my story, in the hopes of helping others and to work for a better understanding for why the way we talk about food and eating is so important. This is for everyone who suffered, or suffers, and for everyone who knows someone who were or are suffering. For everyone who ever felt the slightest anxiety linked to food.
As a soon to be 27-year-old the last years of my life has consisted of studies, travels, self discovering, work, more travels, happenings, parties, dates, quality time with family and friends, even more studies and the start of my dream carrier. So many wonderful, happy, and exciting moments which I look back at with a warm feeling in my whole body. But, underneath all those happy things there are also quite a lot of not so happy things. For more or less 8 years, I suffered from different types of eating disorders and anxiety. With the belief that I knew what was going to make me happier I was imprisoned by physical ideals, false truths and the hunt for something that was going to make me feel better and more appreciated. That was not what happened. Even if I didn’t want to accept it back then I realised that when you set up one such goal you will only find yourself hunting for more once you get there. Your desire is changing shape and the hunt for something new, something more, something better which will make you feel more continues.
My story
A comment from a coach. An article in a magazine. Triggering, although friendly, comments from people around me. The feeling of having full control over myself. Lack of knowledge and incapability to gather thoughts and emotions in a way that would help me. The reasons why someone ends up suffering from an eating disorder are different for all who suffers, and it can happen anyone. There is no failure involved, and it’s nothing that can ever be dismissed as “you have yourself to blame”. Food and exercising became my (and many others with me) “tools” to get rid of all the anxiety that took hold of me. Extremely unpleasant feelings and anxious thinking that I didn’t know how to handle, even less how to talk about. Even though I had a loving, supportive and understanding family and many dear friends who were there. I was afraid to talk to anyone since that person would most likely try to stop me. Not according to my plan.
I’ve always been an active person in good shape, eating healthy food. But when food and exercising got a new purpose, lots of things changed.
In the middle of high school I started judging every part of my body quietly in the mirror. Decreased portion sizes, more rules, more exercising and in some periods even self-starvation became a part of my every day life. I was great at avoiding contexts where food was served. I was great at hiding and smuggling away food, and great at coming up with excuses not to eat. Panic when I was put in a situation in which I understood it would be hard to get away. Panic when someone offered me yoghurt with a higher fat percent than what I wanted. Panic when someone offered a chilli or soup and it was hard to define what was in it. Panic when I couldn’t go for a run.
The pain from an empty stomach when I went to bed was proof for a “good day”. The whole body screamed for food, but my mind was strong enough to say no. My favourite feeling was knowing I (as in my mind) was strong, in charge. That was what would take me even further. To become that person I wanted to be and look like.
Exactly what I wanted is hard to remember today, since most things from that time is a bit blurry. My body was running low and the energy that was left was all put on keeping up a wall so that no one would understand what was going on. I knew that what I was doing wasn’t healthy, but my intention wasn’t to be healthy at this point. I wanted to stun the anxiety by controlling myself as I thought that would help me be a better and happier and more successful me.
Then came a time when the very strict way of eating became not as strict, but instead the anxiety made me get rid of the food consumed very quickly as soon as I felt I had lost the control. Then came a time when visible muscles became priority, the already high amount of workouts became even higher and I understood that the food needed to stay in my body. I thought I was recovering from my eating disorders, but I was heading straight ahead in to another. I was reading more fitness blogs, followed more fitness accounts on Instagram and was listening to more fitness podcasts then ever before. I was eating a lot, but extremely strict and what I - and many others - would think of as “healthy”. I was working out A LOT, we’re talking excessive amounts. Eating extremely strict and working out a lot is a combination often termed as “good” or “successful”, from an outside perspective. From a society perspective. From a social media perspective. Not rarely that life seems to be admirable. For me it wasn’t, because my intentions weren’t only about feeling well. I didn’t listen to my body but instead exposed myself to extreme stress.
This was a time when worried, but friendly, comments from my family and friends sounded like nagging and misunderstanding in my ears. My body was to be honest strong, but my mind was like a volcano. Every day and every moment was carefully planned out, to maximise everything that could possibly be maximised. I became an expert on how to wrap everyone around my finger, to make sure my schedule was followed. Maybe everyone was following nicely because it was easier that way, or because most people doesn’t care if they have lunch at 12 or 12.30 pm. For me it was well planned and very important. Once again food and exercising became a way to take full control over myself. And this time to reach what I believed was “optimal health”, and the “optimal me”.
Dealing with my mind
I loved (and still love!) my workouts. Loved the routines, the actual workouts, the community at the gym and the endorphins after an intense workout. I really liked the body which I worked so hard to trim. At the same time the feeling of knowing that I was always on the verge of what the body could cope with was triggering in an almost manic way. I was also triggered by results, comments and achievements. Those triggers are not very helpful when you want to reach both mental and physical health, at least they weren’t for me.
In many ways I felt very good, I think. I was happy and strong and felt comfortable. That’s how I remember it anyway. Sometimes I even wonder if it really was that bad. And those wonders scare me. Because deep inside I know it wasn’t all good, still there is a part of me trying to accept.
I would lie if I wrote that I wake up strong every day. Every now and then I’ve found myself right back there with the anxiety again, and I’m sick of it. My judging inner voice still gets to me sometimes. I believe most of us might have a judging voice which sometimes gets to us, making us feel discomfort. Often when we are the most vulnerable. What the voices “say” is probably different for different people, but what they have in common is that they are nothing but thoughts. And they have nothing to do with reality. The sooner we learn to handle those thoughts, learn and dare to talk about them, the better we’ll feel. I guess it’s a human feature having unpleasant thoughts and emotions sometimes, it doesn’t make you a strange or sad person.
The great thing is that we can actually learn how to note - not believe - our emotions and thoughts, and to take care of them when they appear.
It is difficult to define the transitions between my different periods during those years when my relationship to food and exercising has been unhealthy. When I look back everything is pretty much one anxious road. During all this time I have also experienced many amazing moments when I’ve felt happy and free from any unpleasant thoughts. When I haven’t had to deal with unpleasant emotions. There have been several long periods when I've done just what I wanted, stood against emotions and thoughts pushing in the wrong direction and landed in what makes both my body and mind feeling well. But still too many periods when I haven’t.
Food and exercising = happiness to me
I’ve always loved food and cooking. When I was younger that was all it was, but then all the things above happened. To see food from a nutrition and pleasure point of view, instead of a way of controlling myself, has been world changing to me. And it has opened up a healthy lifestyle that I’ve dreamed of, made me so sure of what I want to work with and determined to create a place where I can share these thoughts. Therefore I'm very thankful you are here!
A couple of years ago I came to a place where I had an incredible opportunity to do just what I wanted, to work with food and creativity in so many different ways. In even more ways that I thought could ever be possible. Long days filled with exciting adventures meant there wasn’t as much time left as before for working out since the days were occupied by a new job (internship to be correct). I took the chance to start the career I was dreaming of. I guess you could say I switched one love for another. A love that was kind to me, filled me with joy and that made me realise what well-being really is - to me.
For 8 years I was a person who carefully planned every day and meal, were constantly overthinking and dwelling everything that did not go exactly as planned, lived my life according to rules and controlled everything and everyone around me. Today I am calm, I love being spontaneous, I listen to my gut feeling and can actually let annoying things - or things I cannot affect - go. I have a better relationship with myself and have a different thought on what well-being is. And, I’m probably a much more fun and easy person to be around with and hang out with. I’ve become a person who usually feels good, but sometimes feels sad. Who loves herself, but sometimes is doubting. Who has good contact with her emotions and thoughts, but sometimes lets them take over. I’m being human doing what makes me feel good.
To wrap it up
The psyche is fascinating and incredibly strong, it can completely take hold of us us when we let the mind go the wrong way - but also help us get stronger, happier and more at ease when used properly. All the hours I spent running without passion, thinking about whether I was going to eat something or not, coming up with excuses, avoiding certain events, thinking about how it would feel if did this or that (as in eating something “wrong”), feeling anxiety because I missed a workout and dwelling over how something would be If I would have done it differently etc, will not come back. But all those hours have made me realise how I don’t want to live my life. And it has given me quite a lot of experience which I can use to hopefully help others who are there. So someone can spare at least one of those hours and do something nice instead.
How we talk about food
The way we talk about food - which tonality that is used in social media, in companies and among friends - is very personal as I’ve struggled with just that part. And it’s also one of my main trademarks. I want to talk about food in an inspiring, helpful and positive way. Not letting rules or judgments anywhere near.
I'm not at all affected to the same extent as before - but I know there are thousands of others out there who are. I cook, eat and inspire others to eat more plant based, nutritious, fun, exciting and anti-inflammatory food. That’s it. Let’s talk about all the good things, the positive things you want to tell the world.
Food is pleasure and nutrition - let's all work and support each other to make it reality.
Love,
Therese
Thess self love challenge
“Let’s show ourselves a bit more love, let’s find out what really makes you feel real good”
Self love.
For me, self love is about appreciating, accepting and letting go. About listening to my body and improving my inner voice. About learning what makes me feel real good, and about learning how to notice - and deal with - unwelcome feelings. And it's about showing yourself respect and give yourself the best conditions to feel well.
As many of you appreciate when I write not only about food and health but also about mindful health I thought it would be fun to dive in to this subject together. To feel better and to become better friends with ourselves. That is why I’m now announcing a challenge to make it easier for you to start exploring the relationship with yourself!
It's nothing complicated, it's really just a reminder to reflect over a few things - and a way of thinking - that I hope will help you to feel more at ease. Before we start: note that I'm not a doctor nor don't have any scientific proof for the things I present below, but this is something that have really helped me a lot.
This is how we’ll do it:
- Each day I’ll post a question (called Thess question) on Instagram stories to help you reflect on the subject self love, what it means to you and how you show yourself some love.
- Allow about 15 minutes before going to bed each night, to reflect over the past day. What did you appreciate? What feelings have been with you today, and why? What are you looking forward tomorrow? And, if you want, answer todays Thess question.
What you’ll need:
A nice notebook + a pen + yourself + some time alone with your thoughts and emotions.
A few tips for the next 10 days (and the days following of course):
* Treat yourself the same way you would treat your closest friends and family members. Simple tips which goes a long way.
* Start each day by first asking yourself how you feel, instead of scrolling through a bunch of feeds on your phone. Preferably let your phone be on flight mode until after breakfast.
* Give yourself TIME, no rushing, especially in the mornings. Time to meditate, lit a candle, drink a cup of tea, write in your journal or something that makes you calm. Preferably find a routine to start each day that feels good and stick to it.
* Allow yourself to reflecting on yourself and your own life. Allow yourself to prioritise you more often.
* Do things that make you feel good. It can be reading, running, cooking, playing basket ball, dancing, watching movies etc - as often as possible!
Notice and reflect - an exercise to make you more conscious
Remember that some things that will happen or being said by others you cannot control - but you can control your responses and reactions. Try to notice what tends to give you a feeling of dissatisfaction/anxiety/doubt, that will make it easier for you to deal with those things.
Hope to see you on Instagram stories for the next 10 days, if you want you can send me a message letting me know you're in - would be fun! And ask away if you have any questions!
Love, Thess
Photo by Fanny Hansson
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