Ginger Carrot Salad

by Sara La Fountain

Spicy Carrots

4 ts garlic, chopped
3 tbs fresh ginger, chopped
1 ts chili, chopped
5 carrots, sliced
half a lime juice
0,5 to 1 ts ofhoney
2 ts sesame seeds
1,5 ts sesame oil


1 Chinese cabbage, in thin slices
7 cm piece of cucumber, peeled and sliced
half a punch of coriander
half a box of sugar peas, cut in half
0,5 dl cashew nuts, roasted and crushed            
olive oil
 himalayan salt
 black pepper

Saute on an oily pan the garlic, ginger and chili so they warm up. Add the carrot slices, lime juice, honey, sesame seeds and sesame oil to the pan.
Let brew so that the carrots get a bit soft but are still crunchy. Season withsalt and pepper.

Make the salad. Put Chinese cabbage in a bowl, add cucumber, coriander and place the carrots on top of the greens. Springle the diced peas and crushed cashew nuts on top. Pour a bit of olive oil on top.

Forever Young Fruity

by Sara La Fountain

50 g pineapple, in frozen pieces
70 g kiwi, in frozen pieces
40 g cucumber, in frozen pieces
60 g mango, in frozen pieces
half a lime juice
0,5 dl apple juice
1 ts lucuma powder
1 ts maca powder
1 tbs omega oil
bit of basil

Put all the ingredients in a blender and mix well together. Serve in a beautiful glass and enjoy.

Lingonberry Vanilla Bathsalt

By Sara La Fountain

3 dl rough sea salt
1vanilla bar, cut in half and seeds scooped out    
3 ts lingonberry powder

Mix salt, the seeds from the vanilla bar and lingonberry powder together. Add bath salt to a hot bath or rub on skin in the shower. 


Fresh and girly scent!