Culture
Food
Meet Iceland’s Award-Winning  Raw Food Chef

Meet Iceland’s Award-Winning Raw Food Chef

Published May 4, 2012

Sólveig Eiríksdóttir, better known as Solla, was recently voted “Favourite Raw Gourmet Chef” and “Favourite Raw Simple Chef” in the annual Best of Raw contest, which accepts nominations and votes through their website bestofrawfoods.com. We got Solla to tell us a little bit about the Raw Food movement 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 published 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 classes. 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 creative.
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 noodles 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, cilantro, mint
The sauce:
1 1/2    cup thick homemade almondmilk
1/2    cup sesame oil
2    Tbsp of each:fresh basil, cilantro, 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 slicer, 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!  



Culture
Food
<?php the_title(); ?>

ATTN! Brennivín Models Wanted!

by

Iceland’s signature spirit needs you! They’re looking for six models, aspiring models, or people who just like to have their picture taken, ages 18-35, for a photo shoot at a downtown Reykjavik bar, this coming Monday July 7. In return, you will get a Brennivín t-shirt, lunch and a beer….and you’ll be featured on the Brennivin.com website. You can send a pic and a little about yourself to: info@brennivinamerica.com    

Culture
Food
<?php the_title(); ?>

In A World Of Coffee, Where Is Iceland?

by

This month, the World of Coffee, one of the leading events in the speciality coffee industry, took place in Rimini, Italy. Coffee professionals from around the world came to represent their home countries in a variety of competitions, including the coveted World Barista Championship. However, for the first time since the championships were established 14 years ago, Iceland failed to send any competitors. Given that there’s certainly no shortage of coffee shops in downtown Reykjavík, this begs the questions: what went wrong and need Icelanders be concerned about the quality of the coffee they’re guzzling down? Coffee is undoubtedly deeply

Culture
Food
<?php the_title(); ?>

Street Food, Family-Style

by

Less than two weeks old, Súpuvagninn (“The Soup Wagon”) is Reykjavík’s newest food truck, focusing (almost) exclusively on kjötsúpa (“meat soup”), what food historian Nanna Rögnvaldardóttir has called “the national soup of Iceland.” Owned and managed by brothers Gabríel Þór and Benjamín Ágúst, staffed by their sister, and located, for good measure, in Mæðragarður (“Mothers’ Garden”), Súpuvagninn’s family approach to street cuisine gives Icelanders and tourists alike a taste of amma’s (“grandma’s”) home cooking on the go. On the first afternoon my companion and I arrived at the white wagon, its sides cheerfully decorated with grinning carrots and other anthropomorphised

Culture
Food
<?php the_title(); ?>

Kigali Needs Fine-Tuning

by

Kigali is a recently opened café named after the capital and largest city of the war-ridden African country of Rwanda. It serves all the conventional westernized versions of Italian Coffee, the only difference being that their Americano is called an “Africano.” A small number of sweets are on offer to enjoy with your coffee, served in bite-size pieces that are easy to take along with the take-away coffee. In addition to serving coffee and sweets, a small variety of African dishes are on offer as well as a changing soup of the day. “African dishes” is of course pretty vague,

Culture
Food
<?php the_title(); ?>

Eimverk’s Whisky Matures, Its Gin Blossoms

by

The first thing I notice as I slip through the warehouse’s unmarked door is the smell: somewhere between the sweetness of freshly-baked bread and the earthiness of a turf fire. The space is given over to several large tanks, all of which are adorned with a confusion of pipes, gauges and valves. Against the back wall, barrels and bottles of Flóki Whisky and Vor Gin await distribution. I have come to meet the brothers Þorkelsson who, along with three other family members, run Eimverk Distillery–producers of Iceland’s first-ever single-malt. Having read that they only had the idea to make whisky

Culture
Food
<?php the_title(); ?>

Humble Brag

by

There’s a great scene in the movie ‘Office Space’ where Jennifer Aniston’s character, who works at a tacky restaurant, is passive aggressively reprimanded by her boss for only wearing the minimum required pieces of flair on her work vest, while he expects her to bedazzle her entire uniform to earn her minimum wage. The restaurant Skrúður, a word most closely translating to ‘flair,’ reminded me of this scene in reverse. Rather than adorn itself in tasteless embellishments for the sake of impressing its customers, it had poise, dignity and simple elegance. Located off the lobby of Hótel Saga, it is a

Show Me More!