Green Kitchen Stories on Whole, Healthful Eating -- Plus a Giveaway!

August  6, 2013

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

David Frenkiel and Luise Vindahl, the couple behind Green Kitchen Stories and this week's Guest Editors discuss how they're teaching their daughter to love whole, nutritious foods as much as they do. Plus, they're giving away 3 copies of their new book!


Shop the Story

What happens when a devoted, but not necessarily healthy, vegetarian meets a health-conscious omnivore? In the case of David Frenkiel and Luise Vindahl, they get married and meet in the middle. The result was less meat for Luise, more whole grains for David, and vegetable-heavy meals that were substantial enough to support a full day's activity. To document their culinary experiments, they started the blog Green Kitchen Stories.

When they're not traveling the world, picking up new ingredients and flavors to play with in the kitchen, they live in Stockholm with their 3-year-old daughter, Elsa. Read on to learn more about their cooking philosophy and how they're sharing it with their daughter: 

What dish have you cooked most this summer?
It's been a warm summer in Sweden, so we have done lots of smoothies and juices with fresh berries. Luise likes to keep her smoothies green and fresh, but my (David's) favorite is this Strawberry Peanut Butter Milkshake. For lunch, we have repeatedly made the Broccoli & Pomegranate Salad from our book. And for breakfast we often prepare our flour-free Banana, Blueberry, and Coconut Pancakes

How have you had to adjust your cooking since having a child? How are you teaching her to love the same whole foods that you do?
Oh, we could go on and on about this. But basically we have always tried to serve her the same food that we eat. We waited to introduce her to sugar, white bread, and milk products for as long as we could, which meant she learned to eat proper food from the beginning. We put a lot of effort into teaching her about all the different kinds of vegetables and fruit and bringing her to the market and into the kitchen. 

We have also tried to have a positive approach to food and eating. Don't talk about food that you don't like in front of your children because they listen to you and will doubtless start doing the same. We believe in encouragement instead of bans or rules. When she was younger, it could get a bit messy when she wanted to eat everything with her fingers or a straw. And sometimes she even ate her dinner under the table. We realize that this might sound terrifying to some, but she always finished her plate. And it has lead to her loving vegetables (and beans!) as much as we do. At least for now...

More: A wholesome breakfast that won't send kids on a sugary spiral.

Heidi Swanson's Blueberry Baked Oatmeal 

How has your cooking been influenced by your Scandinavian heritage and your life in Stockholm?
Actually, surprisingly little. We are both crazy about traveling and spend most of our savings on seeing the world. Our cooking has therefore been influenced by all kinds of different cultures. 

One thing about Scandinavia that has influenced our cooking is, of course, the produce that surrounds us and the different seasons. Fresh berries and mushrooms grow in the forests outside of Stockholm during summer and autumn. And they are free for everyone to pick!   

Beets and other root vegetables are the only produce that can grow all year round in Sweden, so we have learned to prepare roots in a zillion different ways. On our blog you can find root soups, root chips, beet salads, and baked roots. We even use them in a chocolate cake.

More: An extremely moist chocolate cake with one secret ingredient -- beets.

Nigel Slater's Extremely Moist Chocolate Beet Cake

What are the most important tricks and skills you've learned from each other in the kitchen?
I (David) have never been good with leftovers; I always needed to go to the store before I started cooking. Luise, on the other hand, is amazing at creating a feast out of nothing. So she has inspired me to think twice before I go the store. Before we met I had never cooked with quinoa or whole grains -- she totally opened up that world to me. As for Luise, she wasn't a vegetarian when we met, so I guess I have "taught" her how to build up entirely plant-based meals. 

What's one basic recipe that every cook should know how to make?
I guess it's good to know how to prepare breakfast in your sleep; it would be tough if you needed a cookbook every morning. Also, if you know how to make good pancakes you can always make new friends!

Photo of David and Luise from Green Kitchen Stories

We're giving away 3 copies of Vegetarian Everyday! To enter, let us about your favorite vegetarian recipe in the comments below. We'll choose the lucky winners by this Friday, August 9th at 4 PM EST

Order now

The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

Order now

See what other Food52 readers are saying.

  • EMR
  • drlbennett
  • jolene278
  • parker.jacqueline11
  • Seddie
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


EMR August 16, 2013
A bowl of leftover cold brown rice and roasted veggies, topped with a dollop of Greek yogurt, Sriracha sauce, arugala, and 1 t. Alziari evoo. (A few slices of avocado can be substituted for the evoo.) Actually, this is my favorite breakfast...
drlbennett August 9, 2013
I love a good fritatta with summer veggies
jolene278 August 9, 2013
Just one? :) Probably my all-time favorite is mujadara (one of the many variations of the name): rice and lentils with onions and cumin, usually served with fatoosh-like salad.
parker.jacqueline11 August 9, 2013
One of my all-time favorites is veggie lasagna. I use anything I can get my hands on (eggplant, zucchini, squash, carrot) for the "noodles" and make a chunky, light tomato sauce to go with it. Lasagna is such a hearty meal, but when I do it this way it's rather light I can have it any time of the year!
Seddie August 9, 2013
Love roasted asparagus done with olive oil and garlic. Just before serving grate with parmesan cheese. Yum!
Shruti P. August 9, 2013
Pretty much anything and everything with avocado, though my favorite is a simple whole foods bowl consisting of quinoa, seasonal vegetables (sometimes fresh, sometime roasted, sometimes steamed, sometimes sauteed), LOTS of avocado, organic greens, freshly squeezed lemon juice, and an olive oil/balsamic dressing. And if you fancy, topped with some feta or lentils or chopped nuts. DELISH!
Shruti P. August 9, 2013
Pretty much anything and everything with avocado, though my favorite is a simple whole foods bowl consisting of quinoa, seasonal vegetables (sometimes fresh, sometime roasted, sometimes steamed, sometimes sauteed), LOTS of avocado, organic greens, freshly squeezed lemon juice, and an olive oil/balsamic dressing. And if you fancy, topped with some feta or lentils or chopped nuts. DELISH!
Jen P. August 8, 2013
My go-to vegetarian recipe is a roasted vegetable of any kind - easy and always good.
Janei August 8, 2013
My favorite is still true veggie burgers...
Zucchini carrot burgers
1tsp oil
1/2 onion sliced, diced
1clove garlic
1/4 cup smashed beans
1/4 tsp flax seed

1/2 carrot thin threads
2/3zucchini thin threads
3/4 tsp cumin
3/4 tsp coriander
2 tb pb
1Tblsp cilantro
1/8 tsp pepper
1/2 cup almond ground
1egg white
Mix brown patties3 minutes each side
Or gourmet girl cooks pizza
Agata August 8, 2013
I once found a garam masala recipe online somewhere and over the years it's just morphed into this great comfort food in our house. I'm not big on actually following recipes so I have no idea how closely it even resembles the original. And it's a one-pot kind of meal, which is always great - onions, garlic, garam masala spice, then tomatoes, veggie broth, lentiles and whatever other veggies you want to throw in there like zucchini. Throw it on some rice with crispy tofu on top... yum.
Kathy August 8, 2013
I like polenta because it goes with just about any roasted vegetable on top. This summer I've become hooked on millet in my salads.
Mansi August 8, 2013
I am vegetarian about 60-70% of the time and I don't know what I would do without fruits and vegetables in my life. My favourite vegetarian recipe recently has been Green Kitchen Stories' Green Lentil & Yellow Beet Salad. Beets are everywhere at the farmers markets now so I've made with (with both yellow and red beets) about 4 times already this summer. I add some chopped mint and toasted pistachios in mine. I even added sliced persimmon once!
Magdalena August 8, 2013
Corn and zucchini fritters with avocado salsa! Yummy!!!
Eva V. August 8, 2013
Waauw you should definitly try making a fennelpie! First you make a spelt-crust which you top with a very thin layer of home-made slightly spicy tomato sauce. Afterwards you add the sliced fennel, which is beforehand already stir-fried for about 5 to 10 minutes! 30 minutes in the oven and you have a perfectly healthy and delicious veggie meal ^_^
Alana S. August 8, 2013
I absolutly love couscoussalad with grilled courgette, paprika, dades, fresh mint and pine nuts and then spiced op with some cumin. So simple but so tasteful. But for a special treat you can wake me up for the Raw dream cashew cake from My new roots!
Sappho August 7, 2013
I am slowly transitioning to a vegetarian diet... and, my favorite dish is stuffed grape leaves!! And, start making my own pizza loaded with lots of veggies! Thanks for your site and the chance to enter!
Hayley August 7, 2013
I have an infatuation with poached eggs. I think I could top any meal with one. I make a delicious barley, tomato, basil, and feta salad that I serve over greens with a poached egg on top. I also love a homemade pizza topped with an egg. I really could go on forever. Thanks for the giveaway!
Romi August 7, 2013
It's so hard to pick just one vegetarian recipes but one that I love to make is "Tacos al pastor" with mexican soy meat (bigger than the one I find in the states, but can work with regular) in an amazing guajillo sauce topped with homemade guacamole (the real kind with tomatillos, avocado, onions, salt and cilantro), pineapple, cilantro and onions on a warm corn tortilla. YUMMY!! :)
Laura August 7, 2013
So many favorites it is hard to choose! I will go with my favorite as of late which is a thai curry tofu with pineapple served over brown rice.
Celine August 7, 2013
Discovered Green Kitchen Stories few month ago via Loving it I am hooked and want to try all of those recipes. Gorgeous pictures, delicious recipes. Favourite recipes falafel, Lentil soup and pink cheesecake. Thanks a million.