Iceland review - 2016, Page 80

78 ICELAND REVIEW
FOOD
in Breiðafjörður bay, in Öxarfjörður, the lively East Fjords
town of Seyðisfjörður or the outskirts of Reykjavík, each
meal is an event prepared with passion; always fresh,
healthy and bursting with color. And this is reflected in her
images, celebrated for being creative, vibrant and atmos-
pheric. Áslaug’s photographs have that rare quality of really
capturing the moment, making you really, genuinely wish
you were there—picnicking in the Icelandic countryside or
by the shore, eating beautiful, healthy and good food from
your nearest surroundings.
Her latest book, Íslensk ofurfæða – villt og tamin (‘Icelandic
Superfoods – wild and tame’), published by Vaka-Helgafell,
exudes this passion for Icelandic ingredients and the
outdoors, with recipes from friends around the country.
Their dishes feature wild herbs and berries, fresh fish from
the country’s lakes, rivers and ocean, seaweed from its
shores, organic vegetables from its earth and geothermal
greenhouses, local, organic grass-fed beef and angelica-fed
organic lamb, and much more.
Not a traditional cookbook, this is first and foremost a
photo book with “lifestyle recipes,” full of inspiration for
healthy living, embracing the abundance of nature in all
its colors, Áslaug describes. The images do the talking and
everyone can tap into Áslaug’s wealth of ideas for new dish-
es, despite the text being in Icelandic. *

Above, from left to right:
A colorful combination including
Arctic char, lamb sausages,
mussels, angelica, dulse and
more; Áslaug at work,
concocting a coctail
of colors.