”Save money, time, yourself and the planet”


Doesnt that sound like utopia wrapped up in a neat little sentence? Just a bit to good to be true, just to similar to a slogan for some new age advertisement. But underneath the provocation that idealism brings, it sounds good. It simply sounds good.

As much as nothing of the following actually fulfills any of what is in the sentence, it strives to. And in a globalized society little is actually sustainable. But we can do our best, and how we eat and relate to recourses is a way to do just that. Organic and nutritious food is hard to afford for everyone. The Eco-trend is practically exploding all over the internet, raw food here and microbiotics there. Recipes calling for exotic super-fruits and mysterious seeds with healing powers, half of it I cannot even spell. Eating well has become a fashion

I belive that real food is available for everyone. No matter you climate-zone, budget och skill. How to balance modern comforts with traditional crafts, all incorporated in a good design that will radically improve you eating habits and change the way you look at eating and give you more time over to what you value. Lets take five steps towards Saving money, saving time, saving youself and even saving the planet.

  1. MEAL PLANNING – You have heard it before, and you will hear it again. It is the core and foundation to a budget but is not as restricting as one might think. Write down 3- 4 warm meals you love and a few breakfast ideas. Once you come home from shopping, spend one evening in the kitchen to cook, chop, mix and freeze vegetables. You will not have to cook every day. Ready salads in boxes, dressings in glass jars, vegetables in cubes for cooking, hummus and lunch in freezer. Once you are hungry you will not grab a boring sandwich, order take-away or snack. A gospel of angels will sing as you open your fridge or freezer: The sweet fruit of meal planning.


2. EAT BY SEASON – Lets play a game. The goal of the game is that at least half of the groceries in you bag is from the country you are in. Try once, to go all in and only pick what is local, you might find that your options are limited. But most of all ask yourself: Why is that? As much as I love avocados, grapefruits, quinoa, they dont grow in Sweden so I try to consume less of them. If you live in Brazil, then go for it! Going all local is hard if you dont have your own land, but going more local is possible for anyone. To read about traditional food in your culture, especially the northen ones, is fascinating. Our bodies also ask for different nutrition during different times of the year: Let that be an experience. To long for aspargus and nettles until spring, eat yourself full of apples in autumn and strawberries in summer, spout and eat root vegetables during winter. To experience the contrast of seasonal food is an organic adventure.


3. WHOLE FOODS – I am not gluten or lactose intolerant, and I don’t have diabetes either but I eat like if I did. There are simply some foods that does not fulfill any purpose to our bodies. Milk-sugar (lactose) Starch (gluten) and refined sugar makes us sick. Auto-immune diseases are booming all over the world and there is a pattern to how we consume more refined products, strangers to our bodies. Pasta is cheap, but will not keep you full for long. Go get them fibers: Wholegrains and flours. If you have not met the royal Sir Porridge, I reccomend you to introduce yourself during the next breakfast. Choose lactofermented dairy products and ignore the milk to put microbiotics in your system, bake/buy your own gluten-free bread and replace sugar with honey, fruits and spices. The less processed, the better.


4. NO WASTE – With good planning, you should not have to waste food. The packaging of our food is hard to walk around, but each household throws away about 7 million tonnes of eatable food each year. First of all: Dont peel your organic vegetables. Wash them well, but the whole vegetable (skin, stem, leafs) is many times very nutritious and tasty. Let the tips of the root vegetables come back to life putting the tops in water: Watch them sprout and use in salads and as garnish. Potatoes can be planted in pots, Peel made into crisps. And don’t trust the dates on the packages: Trust your senses.


5. MERRY YOU FREEZER – If you have access to one: Merry one. It was not until recently I realized that most things freeze very well and me and my freezer have wonderful conversations every day. Lemons: Grate them over food, peel and all. Brown bananas: Makes perfect ice cream. Grapes: Refreshing snack. Beans and burgers: Soak and boil in large quantities, make burgers and put in portion-size bags. Herbs: Buy in bulks, freeze and crumble in portion sizes. Over all, buying frozen vegetables and fish will save you loads of money. Keeping ready meals, simply defrosting for tomorrows lunch is the lazy chefs most powerful secret weapon.



Aardwerk Summer School 2015

Food, Travel

aardwerk summer school poster_EN-page-001

Looking for a proven and effective path to permanent innovation and long-term return on investment? Then the Aardwerk Summer School may be just the thing for you. The programme includes a permaculture boot camp, a workshop on cooking with children, a workshop on living soils and an urban farming hackathon along with several exciting and unique events on the farm.

I will personally have the honor to be catering the event with wholesome and colorful meals, made with passion and the nutritious abundance of the garden. Fertile soil, happy children, great food – Make it so!

Want to know more?

Aarwerk Summer School – Children

Aardwerk Summer School – Hackathlon 

Aardwerk Summer School – Living Soils

Aardwerk Summer School – Folder 2015

Superbetter – Life is a game



Superbetter is a tool created by game designers and backed by science to help build personal resilience: the ability to stay strong, motivated and optimistic even in the face of difficulty challenges. Resilience has a powerful effect on health — by boosting physical and emotional well-being. Resilience also helps you achieve your life goals — by strengthening your social support and increasing your stamina, willpower and focus. Every aspect of the game is designed to harness the power of positive emotions and social connection for live, feel, and act better.


Stand up – Make an Office in your Sofa


Weather it was harvesting berries, tending our crops or hunting wild zebras; Humans have always been on their feet. I would have guessed that the fluffy pillows that we call ”butt” is the ideal design to make sitting down comfortable, but it is rather the opposite. Numerous studies is even saying that sitting down is killing us. Thats the bad news. The good news is that it so so simple to do something about it. A sofa would be cancer in furniture-form, who would have thought that by simply putting your coffe table into it would transform it to your DIY stand-up office? (it also allows you to dance as you work.) Death, please sit down becouse I am standing up.



Art, Publishing, Write

1082_432244343489647_1646141702_nasdBorn in Stockholm in August 1993 and raised in Jönköping, Sweden. Studied Art/craft at for three years including costume design, weaving, ceramics and finished with a year long essay in Puppetery and Marionett theatre. During the studies I worked as a part-time journalist for Jönköpings Posten and artteacher for Kulturskolan during the summer.

During two years I have collected experience through working on several organic farms in the south region of Portugal. 2013 I delevoped courses in ecobuilding, apiculture and selfsufficency together with the team of Ecoaldeia de Janas. Other responsibilities was graphic design, and preparing the meals during the courses.

During the summer of 2014 I was a part of the core crew at the pioneer project Ridgedale permaculture as the ”farm chef” were I during six months planned, cooked and served farmstyle meals for large groups and PDC-students. This role included harvesting, foraging berries, mushrooms and fruits, baking, making cheese and lactofermentation from raw milk, preservation and mini workshops. In June I finished my PDC-certificate with Richard Perkins.

Currently studying mealaceology in Örebro and working as a journalist for Effekt magazine.