Our Green Kitchen
Welcome to our green kitchen. Here we eat and cook healthy vegetarian food. We cook with natural ingredients, whole grain, good fats, fruits and vegetables. It’s all very good, organic and green.
Please e-mail David or Luise if you have any questions or just want to say hi! You can also become friends with us on Twitter, like us on Facebook and check out our iPad App (on its way to App store).
Our story
If you want to know the whole story about us we suggest that you read through our posts. In our posts you will find our stories. And those stories paint a pretty good picture of our life. A few stories that tell a lot about us are these:
Linguine della via di Grotta Pinta 45
Elsa
Frozen Pink Cheesecake
The First Meal
10 questions about GKS
1. First of all, who are you?
I am David. I work as a magazine art director in the day time, play with our daughter during the evenings, and make sure that this blog is updated during the nights.
And I am Luise. I’m Danish but I live in Stockholm since more than three years. I’m educated within social psychiatry and educated as an instructor in infant massage. But right now I am on rehabilitation from a back injury and constantly trying to widen my knowledge about nutrition.
2. Why is your blog called Green Kitchen Stories?
David: One of the walls in our kitchen is actually painted green, but that has little to do with our name. The Green Kitchen signifies our effort to come up with healthy vegetarian recipes using whole food and organic products. We want our recipes to be as simple and pure as possible. And since all good recipes often comes with a story, we thought the name was appropriate.
3. Who does what on Green Kitchen Stories?
Luise: I’m the hippie-health-minded of the two (three) of us. When I cook I try to come up with super tasty, healthy and simple vegetarian recipes only using natural ingredients.
David: I’m the vegetarian, the food stylist and most of the time I’m also the photographer. I love cooking, but lately I have realized that I’m probably better at baking. I am totally worthless when it comes to cooking a dinner with an empty fridge. Luise, on the other hand, is famous for making a feast out of nothing.
4. Why do you eat like this, do you have any food allergies?
Luise: No, we don’t actually have any food allergies. We have simply discovered how much energy we get from eating nutritious food.
We believe that one of the most important thing in a diet is variety. That is why our recipes sometimes are raw and other times cooked, sometimes they call for buckwheat and other times for oat. Eating is about feeling good, not following rules!
5. Do you never ever eat candy, ice cream or wheat pasta?
Luise: Oh yes! I actually eat all of those things, but not very often.
David: Before I met Luise I was kind of a candy freak. And when I lived in Rome I basically lived on pasta and gelato. I still buy some licorice and chocolate from time to time, but it’s on a completely different scale (and quality). And when we cook pasta today we either use whole grain or gluten free pasta. However, if someone invites us for dinner and it’s wheat pasta and chocolate ice cream for dessert, we’ll gladly eat it.
6. How about meat?
Luise: I eat mostly vegetarian food, but I also happily eat fish and sometimes organic farmed chicken or turkey, but at home it’s 100% vego! And I love it!
David: I have been a vegetarian for 15 years and I love vegetables, beans and grains. My biggest problem is that other people find it hard to cook vegetarian food. Perhaps this blog can help all those people with some healthy vegetarian recipe inspiration.
7. Do you eat any dietary supplement?
Luise: You bet! Vitamins and minerals, extra D vitamin (in the winter), fish oil and sometimes probiotic.
David: Nope, but Luise always tells me that I should.
Elsa: Vitamins and minerals, fish oil and D vitamin (in Scandinavia all kids under 2 are recommended extra D vitamins).
8. What can we always find in your kitchen?
Luise: Lentils, beans, quinoa and brown rice. We also have a zillion different nuts, nuts & seeds butters, dried super fruits in our kitchen cabinet and a zillion of berries in our freezer. I find these handy to use on my porridge, in a smoothie, in my muesli, with a salad or as a dessert.
David: I am an obsessive fruit eater, so I always have fruit at home. I’m not very picky if it’s an apple, a clementine or a peach, but I can’t understand why people buy apples from China when the Swedish apples are in season.
9. Which are your favorite posts so far?
Luise: I love our Green Sushi Salad; we make it at least once a month (sometimes once a week). I also make our Almond Marengues quite often; they are perfect both for big birthday parties and as a comforting Wednesday dessert.
David: I have to say our Frozen Pink Cheesecake; it’s quick, super delicious and beautiful. And all of our soups since I am a soup-kind-of-guy.
10. What are your future plans for GKS?
We leave Sweden in October and will be blogging 3 months from California and 3 months from somewhere else, right now we’re leaning towards Asia.We are back home from our amazing trip. You can read some of our posts from the trip here.