If David Frenkiel and Luise Vindahl handed you a mysterious bottle with an undisclosed elixir in it, you'd chug it back. Because the luminous Scandi couple (he's Swedish, she's Danish) appear to have nailed the secret to a life lived well – as detailed via their vegetarian food blog and cookbooks.
With three young kids and a busy life to run, they're also masters of the make-ahead, waste-not lifestyle. Here are their thoughts on how to eat more sustainably.
"We don't throw food away," says David. "If one of our kids has something left on their plate, it goes in the fridge and comes back out when they inevitably say that they're hungry two hours later." But the real key is a decent storage system. "We separate out the different components – rice, roasted veg, dips – so that we can make a new dish out of the same stuff, rather than just repeating."
Our superheroes. Always happy when our fridge is filled with jars. Pesto, hummus, cooked grains, roasted roots, tomato sauce, beans, pasta, krauts and leftovers are all timesavers and key to many meals in our home. Luise is holding pesto, sauerkraut and beet burgers in this photo. Recipes in our new book.
As to what said leftovers become, Luise says that using scatterings of cooked quinoa from a salad one day can be moulded with beetroot into patties or added with some lemon and basil to a savoury yoghurt. Any leftover veg can be whizzed with chickpeas to become a vibrant hummus, or chucked in with a handful of fresh mint, a squeeze of lemon and a chunk of fresh root ginger to make a juice.
Love this shot of our Berry & Fennel Smoothie from our smoothie book. Green Kitchen Smoothies has just been released in 🇫🇷, 🇨🇦 and 🇪🇸 – so happy and proud. Santé! Salud! For those of you that have been asking about an Italian edition. Unfortunately there isn't one (yet) but please keep on mentioning it and maybe there will be one 😉. Would love to come back to Italy and do a book signing or workshop. Mi manca Italia!!
The pair are vegetarian due to "personal reasons," but doing something positive for the planet by going plant-based plays into it. "It's impossible not to think about sustainability [with regards to vegetarianism]" David says. As well as that the family try to eat as seasonally as possible and shop local. "We live in the middle of a city, [Stockholm] so buying straight from producers isn't easy, apart from the summer when the markets start up. But we buy organic, which means we're happy to use every part of a vegetable: its leaves, its skin. It's more expensive on the face of it, but, because it stretches further, it becomes more cost effective. Veg peelings create a tasty stock to then cook grains in, for example."
Here are some colorful salad jars from our new book to brighten up your Monday. And also a heads up that we are coming to @toppingsbath on Friday 9th June, 8 pm for a little talk and cooking demo. Link to tickets in my profile. We will also teach a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10th June. 🇬🇧 #greenkitchenathome
When eating sustainably looks this good, we're sure they can convert a few more followers to the cause.