I had the pleasure last summer to spend 3 days on probably the best/most fun styling assignments I´ve ever had when, with a VERY short notice (1 day to be exact), I was asked to work as a stylist on a book on raw food desserts, written and created by Solla Eiriks. For health reasons I haven´t done much work lately as a stylist but this was one assignment I absolutely couldn´t refuse, no matter what, I was going to do it. Solla is well known here in Iceland as one of the trailblazers in teaching the rest of us how to prepare, eat and drink as much organic and green as possible. She has her own line of organic food products, Himneskt, available in most supermarkets and grocery stores here in Iceland, has appeared on TV, lectured and given numerous cooking classes. Solla and her boyfriend Elli, also run Gló, a popular vegetarian restaurant, currently open in two different locations but with the third one opening in downtown Reykjavik next week. Earlier this year, Solla was voted the world´s Best Raw Vegan Simple Chef and Best Raw Vegan Gourmet Chef at the annual Best of Raw Awards. Solla has already published several cookbooks but this one, her latest, is dedicated to raw desserts. I got to try, I think, all of the "models" and I can safely say that all of them were realllly, reallly good! The photographer who took all the beautiful images in the book, including these, is Matthias. I hadn´t worked with him before but he was a pure pleasure to work with. The talented graphic designer Alexandra Buhl turned the images and Solla´s text into a beautiful book which is now available in bookstores here in Iceland. The book is coming out in English at a later date. Bon appétit!
Vanilla ice cream
3 dl cashew nuts, soaked in water for 2 hours
2 ½ dl almond milk
¾ dl agave or another natural sweetener
1-2 teaspoons vanilla, powder or essence/drops
½ dl coconut oil, in liquid form
¼ teaspoon sea salt
Put cashew nuts, almond milk, agave and vanilla in a blender og mix well. Best if the mixture is smooth as silk. Add coconut oil and salt to the mix and let the blender work for a bit more.
Add the blend to either ice cream maker (follow the instructions included for the ice cream maker) or scoop into silicon forms. Put into the freezer. If you use silicon forms instead of ice cream maker, its good idea to stir the mix once in a while, while it´s freezing. You can also put the mix into popsicle forms.