Her love for raw food made it that Solla Eiríksdóttir is sharing her secrets in a new cookbook with the name “Raw”. This book will be published by Phaidon on May 4. Solla Eiríksdóttir is a well-known celebrity chef in Island and has her own TV show.
She loves raw and vegan food and owns 4 restaurants. This is what she say’s: “It’s a way of preparing food, not a way of life,” she says. “Everywhere in the world, people are told to eat more fruit and vegetables. What we’re doing is transforming fruit and vegetables into real dishes instead of just making the salad all the time.
This is just-food. We love the freshest raw materials so your taste buds are screaming for more.” She has an interesting story and this is her first cookbook in English. She is really a pioneer in Iceland and has her own organic food brand and published cookbooks in her own language.
Below you can see recipes from the book which we can try. All sounds really interesting and you may like to read her story.
Solla Eiríksdóttir is known for her vegan cooking, and she’s sharing her secrets in a new cookbook
Sólveig Eiríksdóttir and daughter Hildur
Photographer: Richard Vines/Bloomberg
Solla Eiríksdóttir is one celebrity chef you may not have come across, but she is a household name in Iceland because of her TV shows and four restaurants focused on raw food and vegan dishes.
“It’s a way of preparing food, not a way of life,” she says. “Everywhere in the world, people are told to eat more fruit and vegetables. What we’re doing is transforming fruit and vegetables into real dishes instead of just making the salad all the time. This is just-food. We love the freshest raw materials so your taste buds are screaming for more.”
1 zucchini (courgette) 2 avocadoes, peeled, pitted, and cut into slices
For the Brazil nut cheese:
½ cup (2¾ oz/75 g) Brazil nuts, ¼ cup (1½ oz/40 g) cashew nuts, 2 tablespoons lemon juice, 2–3 tablespoons nutritional yeast flakes, 1 teaspoon probiotic powder, 1 teaspoon onion powder, ½ teaspoon sea salt, Freshly ground black pepper
The green pesto:
½ cup (2¾oz/75 g) cashew nuts, 1 handful of basil 1 handful of arugula (rocket), 1–2 tablespoons nutritional yeast flakes, 1 large clove garlic, ¼, ½teaspoon sea salt flakes, ¼-½teaspoon cold-pressed olive oil
For the marinade: 2 tablespoons lemon juice, 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon dried oregano
The red pesto:
1 1/4 cups (4 oz/125 g) sun-dried tomatoes in oil, drained, 2 plum tomatoes, pitted, ½ red bell pepper, cored and seeded, 1 clove garlic, 2 dates, pitted and finely chopped, 1 teaspoon dried oregano, A pinch of sea salt
For the Brazil nut cheese, put the Brazil nuts and cashew nuts into in a bowl, pour in enough water to cover, and soak for 2–4 hours. Drain and discard the soaking water. Set aside.
For the green pesto, put the cashew nuts into a bowl, pour in enough water to cover, and soak for 2 hours. Drain and discard the soaking water. Set aside.
For the marinade, put all the ingredients into a bowl and mix together. Set aside.
Use a mandoline or a cheese slicer to cut the zucchini into long, thin slices. Put them into a bowl with the marinade, stir to coat the zucchini in the marinade, cover with plastic wrap (clingfilm), and let stand while you make the pesto and cheese.
For the green pesto, put the cashew nuts into a food processor with the remaining ingredients, except the olive oil, and blend. The texture of the pesto should be chunky. Transfer the pesto to a bowl and add the olive oil. Stir gently to mix together. Set aside.
To make the red pesto, put all the ingredients into a food processor and blend until chunky. Add a little salt, if needed, then transfer to a bowl and set aside.
To make the Brazil nut cheese, put the drained Brazil nuts into a food processor with all the remaining ingredients. Season with pepper, add 2–3 tablespoons water and blend until smooth. Transfer to a bowl and set aside.
To assemble the lasagna, arrange a layer of zucchini in a shallow dish, add a layer of green pesto on top, followed by a layer of the nut cheese. Add another layer of zucchini, then a layer of the red pesto and a layer of sliced avocado. Repeat until all the ingredients are used up, finishing with the nut cheese. Alternatively, you can assemble individual servings on each of 4 plates.
Green Cake to Live For
For the crust: 1 cup (3½oz/100 g) walnuts, ½ cup (2¼ oz/60 g) raw cacao powder ¼ teaspoon sea salt flakes, 1 ½ cups (7 oz/200 g) Medjool dates, pitted, ¾cup (4 oz/120 g) raw pistachios, coarsely chopped
For the filling: 1 cup (5 oz/150 g) cashew nuts, 2 avocados, peeled, halved, pitted, and cut into cubes, 1 handful of spinach, ¼teaspoon chlorella; 1 cup (9 fl oz/250 ml) almond milk ½ cup (5 ½ oz/160 g) maple syrup or coconut nectar ⅓ cup (2 ½fl oz/75 ml) lime juice, 1 tablespoon lime zest, a pinch of cayenne pepper, ½ teaspoon ground cardamom powder, ⅛ teaspoon sea salt
To serve: chlorella, to taste
Line a 9 inch (23 cm) round springform cake pan or mold with parchment (baking) paper. For the filling, put the cashew nuts into a bowl, pour in enough water to cover, and then soak for 2–4 hours, or overnight, then drain and discard the soaking water.
Put the avocados and cashews in a blender with the remaining filling ingredients and blend for about 30 seconds, or until smooth.
For the crust (base), put the walnuts, cacao powder, and sea salt flakes into a food processor and process until the nuts are finely ground. Add the dates, one at a time, through the feed tube of the food processor while it is running on slow speed or pulse after each addition. The mixture is ready when it sticks together. Put the mixture into a bowl and combine with the chopped pistachios. Press the mixture into the prepared cake pan or mold, pour the filling over the crust until it is completely covered, and chill in the refrigerator or freeze until ready to serve. Just before serving, sprinkle with chlorella.