Reykjavík Grapevine - 04.05.2012, Page 54

F D
For your mind, body and soul
PIZZA
small menu
delicious
LAUGAVEGUR 28B, ABOVE SPUUTNIK SECOND HAND SHOP
Sunny
terrace!
+
Sólveig Eiríksdóttir, better known
as Solla, was recently voted “Fa-
vourite Raw Gourmet Chef” and
“Favourite Raw Simple Chef” in the
annual Best of Raw contest, which
accepts nominations and votes
through their website bestofraw-
foods.com. We got Solla to tell us a
little bit about the Raw Food move-
ment in Iceland and the key to her
success—which is certainly not a
top-secret book of recipes because
she happily shares her favourite
recipe for all of you to enjoy...
WHEN DID THE RAW FOOD
CONCEPT TAKE OFF IN ICELAND?
AND HOW DID YOU GET INTO IT?
In 1950, the first Raw book, ‘Lifandi
Fæða,’ by Kristine Nolfi, a Danish MD
who cured herself of cancer, was pub-
lished in Reykjavík. Kristine’s book sold
out, and she came to Reykjavík to give a
lecture. But, interest more or less faded
by the seventies.
I changed my diet in 1980 when I
learned about Macrobiotic and started
to eat their way. I first heard about Raw
Food from a friend in 1996. It sounded
interesting so I took the next flight to
Puerto Rico to learn more. I loved the
food and its influence on my body and I
went raw over night.
At that time, there were no active
people here. Little by little, however,
people have become more interested in
the movement. I encouraged people to
go to Puerto Rico to check it out, and I
started to offer a lot of food prep class-
es. By 2004, I think it has been a fast
growing movement.
WAS YOUR RESTAURANT GLÓ AN
INSTANT SUCCESS?
My husband and I took over Gló in
January 2010, and it was an instant
success. Not only is it a growing trend,
but also a number of people like to eat
at least partially Raw. They see it as a
healthy way to turn raw veggies into a
meal.
WHAT SEPARATES YOU FROM
OTHERS IN THE RAW FOOD
BUSINESS? YOUR SECRET?
I think that my strength is that I work
in the kitchen at Gló every day, starting
early morning. So I get a lot of practise
and I have to be constantly thinking of
new ideas to keep my customers happy.
Well, if I have a secret, it is probably
that I go to Los Angeles twice a year
to meet with all of the wonderful Raw
trendsetters. I give a food demo there in
front of thousands of people and each
time I have to present something new
so I have to stay imaginative and cre-
ative.
WILL YOU SHARE YOUR
FAVOURITE RECIPE WITH US?
I love Kelp noodles and this recipe is
very popular at Gló:
THAI STYLE KELP NOODLES ♥
1 bag Kelp Noodles
1 green zucchini, made into noo-
dles with a spiral slicer
1/2 cup green cabbage, 1/2 cup red
cabbage, very thinly sliced
1/2 cup green onions, thinly sliced
1/3 bunch of each: fresh basil, ci-
lantro, mint
The sauce:
1 1/2 cup thick homemade almond-
milk
1/2 cup sesame oil
2 Tbsp of each:fresh basil, cilan-
tro, mint
4 lime leaves
1 stalk lemon grass
1-2 clove garlic, minced
1-2 Tbsp peeled, grated ginger
2 Tbsp lemon or lime juice
2 Tbsp lime zest, grated
1-2 Tbsp agave syrup or other
sweetener
1 Tbsp apple cider vinegar
1 tsp Himalayan crystal salt
1/2 tsp cayenne pepper, optional
Toppings:
Wild jungle peanuts, chopped, avocado
in cubes, pineapple in bite size
pieces, 1 tsp of each chopped herbs:
cilantro, mint, basil, 1 Tbsp dulse.
Instructions:
Soak and rinse the kelp noodles in fresh
water, strain, pat dry and place them
into a beautiful bowl. Using a spiral slic-
er, peel the zucchini down to the core of
seeds on all sides, forming “spaghetti”
and place these noodles into the bowl
with the kelp noodles. Cut the green
and red cabbage very thinly and add to
the bowl. Finely mince the fresh herbs
and place 1/3 bunch of each. For the
sauce: Put everything into a blender
and blend until smooth.
Toss the noodles with the sauce and
sprinkle with the toppings. Enjoy!
Words
Anna Andersen
Photography
Alísa Kalyanova
Meet Iceland’s Award-Winning
Raw Food Chef
Raw Food pioneer and restaurateur Solla Eiríks interviewed