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Friday, 5 September 2014
Living on the edge. Took the stairs, lived to tell the story. #paulssonpaleo #paleo #primal
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Thursday, 4 September 2014
Making use of the playground. #passivehang #paleo #primal #paulssonpaleo
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Wednesday, 3 September 2014
Sunday, 31 August 2014
City Essentials
Parachuting out of London meant removing a lot of clutter from my life. Among them were clothes, jewellery, handbags, shoes and makeup, ie anything that didn't serve an immediate purpose in a garden or field or forest. Mamma remarked at some point that it would be nice if I wore something else but my jean shorts and one of my gazillion white tank tops, but I haven't seen the point.
Returning briefly to "civilisation" in London has me donning stuff that now feels oddly foreign to me, things that seemed useful to me in my earlier life. Grandma's cherished ring is still gorgeous, but feels over the top on my blackberry scratched fingers. The handbag that I "invested in" right before I decided to leave still smells divine and elegantly carries all sorts of junk, but feels like a bad joke when considering how much food the money I bought it for could buy. The measly pieces of makeup that I still have left make me feel almost garish when I use them, despite being probably unnoticeable to people around me.
Funny how things that used to feel so essential now just feel like a burdensome, superfluous. Why is it so important to look a certain way, to be so polished? Why do we spend so much money on stuff that is pretty but unnecessary? We're fools, yeah.
Returning briefly to "civilisation" in London has me donning stuff that now feels oddly foreign to me, things that seemed useful to me in my earlier life. Grandma's cherished ring is still gorgeous, but feels over the top on my blackberry scratched fingers. The handbag that I "invested in" right before I decided to leave still smells divine and elegantly carries all sorts of junk, but feels like a bad joke when considering how much food the money I bought it for could buy. The measly pieces of makeup that I still have left make me feel almost garish when I use them, despite being probably unnoticeable to people around me.
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| Add caption about silly handbag splurges |
Early morning ride out into the countryside. #blog #dustofftheroadbike
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Saturday, 30 August 2014
Friday, 29 August 2014
London, Baby!
I'm off to London for Lil T's christening. I'm so excited to see the rest of the PB posse and my friends again! I know that money will be tight in the next few years, if not for the rest of my life, so this is a true luxury that may not be repeated anytime soon. I'll just have to rely on my friends to come visit! (*thinking long and hard of how to make that prospect irresistible*)
Despite my excitement, I don't actually miss London. I love the place, don't get me wrong, but it's the people that make the city and many of them have moved on. Also, London is so tightly intertwined with my old career, a career that now seems so utterly foreign to me. And I don't miss that at all, not even on a particularly bad day in the sticks.
I thank my lucky stars I was able to leave and let go, just like that.
Despite my excitement, I don't actually miss London. I love the place, don't get me wrong, but it's the people that make the city and many of them have moved on. Also, London is so tightly intertwined with my old career, a career that now seems so utterly foreign to me. And I don't miss that at all, not even on a particularly bad day in the sticks.
I thank my lucky stars I was able to leave and let go, just like that.
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| Relevant picture of my foot dangerously close to massive heaps of cow dung (in London, that would be dog poop) |
Wednesday, 27 August 2014
Magic Mushrooms
What's more paleo than foraging for your own food? Check out what we found in the forest yesterday:
All in all, we cooked more than 13 litres of mushrooms, yikes. After cleaning (no water, will just slimefy them), we cut them into little pieces and let them sweat on medium heat until all the juices were absorbed.
This morning, we made an omelet and served it up with the reheated mushrooms, fried in butter and seasoned. Holy moly, that was good.
And I have yet to start hallucinating...
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| Mamma and the shrooms |
This morning, we made an omelet and served it up with the reheated mushrooms, fried in butter and seasoned. Holy moly, that was good.
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| Red drink is NOT cordial, but kvass, ie fermented beet juice (interesting...) |
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| I left this little fellow where I found him |
Monday, 25 August 2014
Mobility Lab Rats
My parents are my favourite lab rats for new experiments. This latest one is courtesy of my favourite Cromagnon who got me reading Ido Portal.
Anyhow, I've got my parents to hang throughout the day, the goal being to build strength as well as mobility. I admit, I can't even hang for a minute, but it just makes me want to do it more. It bothers me that something as simple as hanging has become so uncomfortable since I did it last (like eons ago...). The good thing about it is that I can feel my shoulders and back loosening up already.
Squatting is another pet peeve/ project of mine that I'm trying to incorporate as much as possible in my daily life (now that I don't have to worry about splitting a suit). It's irritating, I want to do it perfectly NOW! But a comfy life spent sitting most of the time isn't to be undone in a few months, ey? Check out my current props:
The third, but perhaps most important thing I've started doing, is to stand throughout the day. I swear I've developed an allergy towards sitting after quitting my office job. I sit down for meals, but will stand for the rest of the day. More props:
I can't wait to meet my classmates on the PT course for some more inspiration for more awkward habits. :-)
Anyhow, I've got my parents to hang throughout the day, the goal being to build strength as well as mobility. I admit, I can't even hang for a minute, but it just makes me want to do it more. It bothers me that something as simple as hanging has become so uncomfortable since I did it last (like eons ago...). The good thing about it is that I can feel my shoulders and back loosening up already.
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| I hope they don't break (the house or themselves) |
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| Cheating with the yoga mat until I can squat like a pro |
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| Quite the eclectic book collection |
Friday, 22 August 2014
The Upside of Studying in the Sticks
My life consists of studying, eating, exercising and sleeping it seems. But I'm not complaining. Because in between, I sneak in this:
And this:
And this:
And some of this:
And this:
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| Pine cones hurt more than gravel, trust me on this one |
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| Lingonberries to go with the moose I just wrestled to the ground |
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| Glad no one saw me taking this pic |
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| My face hurt from the cold after this particular swim |
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| Not a tourist in sight |
Harvest Time
August is an exciting time in our garden... It's time to harvest some of the veggies that survived the slug attacks. Granted, the harvest isn't as large as I hoped, but it is amazing eating your own vegetables!
I am also lucky to have a colleague with an allotment and a surplus of courgettes. So many that I made some "zoodles" with them. Yum!
Zoodles are made by cutting courgettes with a julienne peeler, then salted to draw out the liquid (leave for 30 minutes in a colander), rinsed and patted dry with kitchen roll. Then fried briefly in a pan with fat of choice. They are served here topped with roasted seeds, broccoli and burger.
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| See those chillies? Ouch, they are incredibly spicy! |
Zoodles are made by cutting courgettes with a julienne peeler, then salted to draw out the liquid (leave for 30 minutes in a colander), rinsed and patted dry with kitchen roll. Then fried briefly in a pan with fat of choice. They are served here topped with roasted seeds, broccoli and burger.
Thursday, 21 August 2014
Exam Done! Next!
I passed my nutritional advisor exam on Tuesday, whoop! I missed two questions out of 100, damn. I must've been picking my navel (for lint!) when they told us that microvilli are called the equivalent of "intestinal lint" in Swedish (tarmludd). No chance of forgetting that now.
After celebrating in style (I made some paleo naan to go with the curry... we party hard here), I'm back to studying some more. No rest for the wicked.
After celebrating in style (I made some paleo naan to go with the curry... we party hard here), I'm back to studying some more. No rest for the wicked.
Monday, 18 August 2014
Simple(ton) Sauce
Eating clean when on the move can be a challenge. I stayed with some family friends in Lidingö while in Stockholm and although I had full access to their kitchen, I didn't exactly have oodles of time to cook.
Inspired by one of my classmates, I threw together this meat sauce late one evening. It took me perhaps half an hour from start to finish and did the trick. Plus it has very few ingredients, my general credo in the kitchen.
500 g mince meat (organic mooooh, please)
500 ml tinned tomatoes
1 large onion
At least a teaspoon each of powdered ginger, cumin, dried thyme (or whatever strikes your fancy in the cupboard. Go on, go crazy.)
Salt and pepper to taste
Ghee or butter for frying
A dollop of butter to thicken the sauce before serving
Chop and fry the onions on medium heat in a frying pan for a few minutes until soft. Watch them like a hawk, don't let them burn.
Add the meat. Mash up. Season. Fry for a few minutes until no pinkness remains. Dunk in the tomatoes. Mix well, then put on a lid and let it simmer for 10-15 minutes while you make a salad, pick the lint out of your belly button or check Facebook.
Add the butter. If you're feeling frisky, go all the way and plonk in 3-4 tablespoons. Stir and watch the magical transformation of an otherwise average sauce.
Inspired by one of my classmates, I threw together this meat sauce late one evening. It took me perhaps half an hour from start to finish and did the trick. Plus it has very few ingredients, my general credo in the kitchen.
500 g mince meat (organic mooooh, please)
500 ml tinned tomatoes
1 large onion
At least a teaspoon each of powdered ginger, cumin, dried thyme (or whatever strikes your fancy in the cupboard. Go on, go crazy.)
Salt and pepper to taste
Ghee or butter for frying
A dollop of butter to thicken the sauce before serving
Chop and fry the onions on medium heat in a frying pan for a few minutes until soft. Watch them like a hawk, don't let them burn.
Add the meat. Mash up. Season. Fry for a few minutes until no pinkness remains. Dunk in the tomatoes. Mix well, then put on a lid and let it simmer for 10-15 minutes while you make a salad, pick the lint out of your belly button or check Facebook.
Add the butter. If you're feeling frisky, go all the way and plonk in 3-4 tablespoons. Stir and watch the magical transformation of an otherwise average sauce.
Eat it while it's hot. Then put the rest in a glass jar and eat cold the next day at work. Because microwaves are evil.
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| Excellent choice of paper bags to bring food in to low carb class (matavfall=food waste; Karamellkungen=CandyKing) |
Saturday, 16 August 2014
Achtung! Wonder Woman Gushing
Wow. What to do, what to say? How does one sum up a week of this? This course has been absolutely riveting from start to finish. The subject matter is obviously close to my heart, but what made the experience were the people. My amazingly quirky, sassy, intelligent, funny and compassionate fellow nutri-nerds. We're talking "massive collective girl/ boy crush" here. Ouch, I miss them already.
So what's next? A lot. I'll be wrapping up the nutrition course next week, hopefully passing with flying colours (given how much I've studied, I'd be mortified if I didn't...).
And once that's off my plate, I'm on to the next course. To become a PT. How's that for a challenge? The thought makes me grin and squirm at the same time. But the voice in my head that shouts "why the hell not?" is louder than ever. You may call me Wonder Woman, if you wish. I sure feel like it.
Swirling around this are all the ideas and plans for how I want to use my new knowledge. And I will be letting them swirl for a while longer. Because I now know that things will eventually fall into place. I just need to have faith and patience. Two virtues that I never realised I had.
So what's next? A lot. I'll be wrapping up the nutrition course next week, hopefully passing with flying colours (given how much I've studied, I'd be mortified if I didn't...).
And once that's off my plate, I'm on to the next course. To become a PT. How's that for a challenge? The thought makes me grin and squirm at the same time. But the voice in my head that shouts "why the hell not?" is louder than ever. You may call me Wonder Woman, if you wish. I sure feel like it.
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| This Stockholm hottie wasn't copyrighted, so he'll have to illustrate just how badass I am |
Saturday, 9 August 2014
Start of Fidgety Week 2 (Nutrition Course Part II)
Wow, I can't believe how quickly this summer has gone by. I'm sitting on the train, once again headed towards that fair city of the North, aka Stockholm. The landscape has changed significantly in the last month, harvesting being in full swing across the country.
I've spent most of the last month getting up early to work out/walk/run, eat breakfast, study for 1-4 hours, break for lunch, go for a swim, pick (but mostly eat) a helluva lot of berries (me and lil T share this passion...), prep for dinner, eat dinner, go for a walk, go to bed. Repeat.
The studying has gone well. Sure, I've read dozens of books and blogs on the subject of paleo-inspired/ low carb food in the last few years, but it's been for my own benefit only. This has meant skimming the more "sciency" bits to get to the conclusion at the end, ie "yeah, that's all nice, but what do I actually DO?" Rereading some of my books this summer has meant that I understand more and more of the "why", not just the "what".
Here's to another week of even more moments of clarity. :-)
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| Grain leftovers? |
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| Studying on the beach can be problematic when it's windy... |
Here's to another week of even more moments of clarity. :-)
Sunday, 3 August 2014
Quickie Kraut
We love sauerkraut this household, so we're constantly making more when we free up jars.
Today's batch was made with cabbage and some red beets to top up.
Check out our previous posts for more rough'n'ready recipes.
For this particular batch, I also used some whey from the raw milk that we bought a week ago. I'm looking forward to see if there is a difference in taste!
Today's batch was made with cabbage and some red beets to top up.
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| Pink food rocks |
For this particular batch, I also used some whey from the raw milk that we bought a week ago. I'm looking forward to see if there is a difference in taste!
Saturday, 2 August 2014
Schon Gegessen - Today's Lesson in German
Although I wouldn't say that I'm very fluent in German anymore, there are a few terms that I still use on a regular basis. There are just some words that need to be in German, for example "schon gegessen" to describe food that looks like it's already been half digested, ie "already eaten".
This morning's breakfast certainly fit the bill. The PB posse was polite as usual, but agreed that we have seen better-looking food before. My sister kindly offered another translation of the term: "vom", ie vomit. Lovely.
In my defence it has to be said that I had to wip up something real fast out of leftovers, plus the below for our trip:
This morning's breakfast certainly fit the bill. The PB posse was polite as usual, but agreed that we have seen better-looking food before. My sister kindly offered another translation of the term: "vom", ie vomit. Lovely.
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| Lump of something eggy, served with decidedly sloppy leftover kraut salad from last night |
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| A lot prettier, but who knows what it'll taste of... |
But let's face it, food doesn't always turn out Michelin-worthy. It's just that those "vom" dishes tend to stay off the blogs. ;-)
Wednesday, 30 July 2014
Proper Mayonnaise
Mayonnaise. Aka awesomeness in a jar. I know, I know, if you're a fat phobic, you've conditioned yourself to hate it. Or make do with mayo "light".
But once you've learned the neat little trick of reading and understanding the list of ingredients, you start reconsidering what Heinz et al so frivolously label mayonnaise. It should be called inflammation in a jar. Or perhaps allergy in a bottle? Citric acid. Stabilisers. Antioxidants. Anonymous vegetable oil (could be corn, could be soy, who knows?). Excuse my French, but all that is really random shite that has no business in your food. Apart from making the manufacturer a load of money and you less healthy.
As a conscientious consumer you obviously abandon the store-bought stuff and make your own. Because once you do that, you realise just how easy it is. And cheap.
And just because you can, you take it to another level and ditch the vegetable oils altogether (being all inflammatory and stuff) and make it with... ghee. (And before I forget, this recipe is based on the recipe from Ryskadockor). So here it goes:
1. Make ghee.
2. Assemble a stilleben of eggs, melted ghee, apple cider vinegar, salt, pepper and stick blender
3. Make a mess: mix 2-3 eggs, 2 tbsp of vinegar/lemon juice, salt & pepper, then slowly, slowly add the melted ghee (the equivalent of half a kilo of butter) until the mixture thickens.
4. And if you're feeling adventurous, add garlic and other spices. Enjoy!
But once you've learned the neat little trick of reading and understanding the list of ingredients, you start reconsidering what Heinz et al so frivolously label mayonnaise. It should be called inflammation in a jar. Or perhaps allergy in a bottle? Citric acid. Stabilisers. Antioxidants. Anonymous vegetable oil (could be corn, could be soy, who knows?). Excuse my French, but all that is really random shite that has no business in your food. Apart from making the manufacturer a load of money and you less healthy.
As a conscientious consumer you obviously abandon the store-bought stuff and make your own. Because once you do that, you realise just how easy it is. And cheap.
And just because you can, you take it to another level and ditch the vegetable oils altogether (being all inflammatory and stuff) and make it with... ghee. (And before I forget, this recipe is based on the recipe from Ryskadockor). So here it goes:
1. Make ghee.
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| Grandma's hankies come in handy |
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| Kitchen art |
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| Eat with spoon |
Sunday, 27 July 2014
Breaking Breakfast Boredom
I love breakfast. I don't crave it as much as I used to, courtesy of more even blood sugar levels, but it is still a lovely meal.
When switching from milk & cereal/ bread & orange juice, I initially struggled to come up with ideas that weren't eggs and bacon (and grated cheese). Yummy, but perhaps a bit boring after a while, especially after cutting out cheese & other dairy and cutting down on bacon. What to do?
The key to more inspiration was to stop thinking of breakfast as having to be something specific, more like any other meal of the day. Leftovers with eggs is the general motto, nowadays. With the odd paleo porridge thrown in. :-)
When switching from milk & cereal/ bread & orange juice, I initially struggled to come up with ideas that weren't eggs and bacon (and grated cheese). Yummy, but perhaps a bit boring after a while, especially after cutting out cheese & other dairy and cutting down on bacon. What to do?
The key to more inspiration was to stop thinking of breakfast as having to be something specific, more like any other meal of the day. Leftovers with eggs is the general motto, nowadays. With the odd paleo porridge thrown in. :-)
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| Herring with marinated vegetables, cold rice, eggs and sauerkraut |
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| Fried eggs, liver pâté, cold sweet potatoes with ghee mayo and sauerkraut salad |
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| Mince meat, eggs, sauerkraut and some cold rice with fermented salsa plus egg latte and weed smoothie |
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| Paleo porridge with fresh blackberries |
Tuesday, 22 July 2014
Confessions of a Sniffer
I've always had a habit of smelling people that cross my path. As long as I can remember, I would time my breath intake to coincide with the "tail wind" of the person walking or running past. Maybe everyone does this? Or maybe I'm just weird. I'm sure it's got some evolutional advantage, perhaps it's a way of quickly checking the status of the dude or dudette on the path ahead of you: friend or foe, angry, afraid or happy to see you.
Anyhow, unfortunately for the sniffer in me, I tend to get a nostril full of chemical trail instead of a proper reading of the person's hormonal status. And it makes me recoil every time, wanting to rinse my sinuses.
So why do we want to mask the way we smell with something made in a lab? Why do our clothes, hair, armpits, skin need to smell so screamingly, unnaturally, goddamn FLOWERY all the time?
Because we're SUCKERS, my dear friends. Because we've been had, big time, by marketeers who want us to obsess about our bodies and bodily functions, making them heaps of money in the process. Perhaps something to think about next time you reach for that chemical laden "beauty" product...
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| Clearly angry, with a touch of passive-aggressive |
So why do we want to mask the way we smell with something made in a lab? Why do our clothes, hair, armpits, skin need to smell so screamingly, unnaturally, goddamn FLOWERY all the time?
Because we're SUCKERS, my dear friends. Because we've been had, big time, by marketeers who want us to obsess about our bodies and bodily functions, making them heaps of money in the process. Perhaps something to think about next time you reach for that chemical laden "beauty" product...
Sunday, 13 July 2014
The "Fika", The Holy Grail of Swedish Food Culture
Anyone who's hung out with Swedes extensively will have experienced the so-called "fika", the mid-morning and mid-afternoon break, traditionally involving a caffeinated drink and something sweet.
As one of my current lecturers on the nutrition course so aptly put it, the fika follows the blood sugar curve pretty accurately. If every main meal jacks up your blood sugar, you're bound to feel lethargic a few hours after the deed, needing a little something to pick you up and make your brain and body focused again. All a bit of a vicious circle, but not something you'd usually reflect upon. It's part of our culture.
However, when you stop playing violent roller coaster with your blood sugar, that fika is no longer a necessity. You rarely feel hungry between meals and if you do, you don't feel weak or the need to rip off someone's head (unless you've been fasting for 18 hours and pappa is standing between you and your heap of bacon, obviously).
That feeling of no longer needing or really appreciating the fika is a bit of a two-edged sword.
On the one hand, you're free. Free to continue what you're doing, free from fear of nearly fainting lest you not find a corner shop while on the move, free from the "need" to eat those sugary treats that tempt you everywhere.
On the other hand, when your life doesn't revolve around your next blood sugar fix, joining in those fika breaks can feel a bit odd, to say the least. Kind of like hanging out in a bar while drinking tap water. A bit boring, empty even, as the focus of it has shifted from what you put into your mouth to... the actual act of socialising. Are perhaps food or drink a crutch when we socialise? Why does it feel odd to just sit there and make conversation without chewing on something?
As one of my current lecturers on the nutrition course so aptly put it, the fika follows the blood sugar curve pretty accurately. If every main meal jacks up your blood sugar, you're bound to feel lethargic a few hours after the deed, needing a little something to pick you up and make your brain and body focused again. All a bit of a vicious circle, but not something you'd usually reflect upon. It's part of our culture.
However, when you stop playing violent roller coaster with your blood sugar, that fika is no longer a necessity. You rarely feel hungry between meals and if you do, you don't feel weak or the need to rip off someone's head (unless you've been fasting for 18 hours and pappa is standing between you and your heap of bacon, obviously).
That feeling of no longer needing or really appreciating the fika is a bit of a two-edged sword.
On the one hand, you're free. Free to continue what you're doing, free from fear of nearly fainting lest you not find a corner shop while on the move, free from the "need" to eat those sugary treats that tempt you everywhere.
On the other hand, when your life doesn't revolve around your next blood sugar fix, joining in those fika breaks can feel a bit odd, to say the least. Kind of like hanging out in a bar while drinking tap water. A bit boring, empty even, as the focus of it has shifted from what you put into your mouth to... the actual act of socialising. Are perhaps food or drink a crutch when we socialise? Why does it feel odd to just sit there and make conversation without chewing on something?
Monday, 7 July 2014
Walking Home Alone
Walking home through the balmy summer night in Stockholm is hard to beat. You feel alive! You feel free!
But as a woman, you're also pretty likely to feel afraid. And perhaps a bit pissed off because you're constantly looking over your shoulder.
I love walking. It's meditative. And I really detest waiting for buses and trains if I know I can easily walk instead. But there is always that same conversation that goes through my head. What if this is the one time that someone decides to follow me and do me harm? Do men have that same conversation before going for a simple walk? Does fear of being assaulted make you stay put when you'd rather be out there breathing the night air? If you do decide to venture out there, do you do it with a clenched fist full of keys, just in case someone decides to jump you?
But as a woman, you're also pretty likely to feel afraid. And perhaps a bit pissed off because you're constantly looking over your shoulder.
I love walking. It's meditative. And I really detest waiting for buses and trains if I know I can easily walk instead. But there is always that same conversation that goes through my head. What if this is the one time that someone decides to follow me and do me harm? Do men have that same conversation before going for a simple walk? Does fear of being assaulted make you stay put when you'd rather be out there breathing the night air? If you do decide to venture out there, do you do it with a clenched fist full of keys, just in case someone decides to jump you?
Saturday, 5 July 2014
End of Fidgety Week 1
The first week of the course is done and dusted! Result: my brain is fried and my tush is flat. After three months of standing, walking and running, the 8 hour sitting sessions were a bit of a pain in the, well, behind. It's been a lesson in fidgeting!
Other than that, it's been an absolute treat. Excellent lecturers, a riveting subject and lovely classmates. Who eat bacon and eggs. And like to go barefoot. :-)
Other than that, it's been an absolute treat. Excellent lecturers, a riveting subject and lovely classmates. Who eat bacon and eggs. And like to go barefoot. :-)
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| My lunchbox is lower carb than yours |
Wednesday, 2 July 2014
Among Fellow Nutri-Nerds
I'm now three days into my course and my brain is pretty tired. Talk about full on!
Key take-away 1:
The body is an awesome thing. Wow. I am obviously only scratching at the surface, but this course makes me wish I had paid more attention in biology. Hot damn, I'll be caressing my right ribs tonight, thanking my liver for being the most awesome organ of the day. And no, alcohol has nothing to do with this new respect.
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| The lovely in the corner didn't say much but had a rather expressive left eye |
Key take-away 2:
I am usually the weirdest kid on the block. I run barefoot through big cities. I don't use shampoo. I put eggs in my coffee. But here, I'm not so sure. Some of these people run circles around my "obscure" reading list and name-drop people I've never heard of. Awesome! Plus they can even pronounce Tarahumara, the name of the Mexican "running" tribe in Born to Run, that also served as inspiration for the huarache sandals I wear. Funny how "my" little subculture suddenly feels mainstream, ha ha!
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| My almost mainstream Jesus sandals |
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