Bone broth made in Wonderbag!

Have you heard about Wonderbag? This incredible clever non-electric slow cooker. Make sure to check it out more in detail here. We just got one ourselves and the first thing we cooked in it was of course bone broth!

Pretty Wonderbag!

First, look how pretty the Wonderbag is!

Bone broth after 12 hours in Wonderbag.

Second, look what an incredible bone broth it makes from massive bones. Such a difference to use the stove for 30-60 minutes to make bone broth instead of having it boiling for 12 hours at the stove. The flexibility to be able to make the broth without being home and awake for 12 hours straight to watch it is another great advantage! It was so convenient to start the broth during the evening and then finish it the next morning, just leaving it in the Wonderbag overnight. No need to worry about setting the stove on fire or dry cook the pot.

Gelatinious bone broth!

Wonderbag bone broth

1. Fill a pot with bones and add water to the edge. Use a variety of bones if you have! Chicken carcasses usually makes the broth very gelatinous.

2. Put on the stove and let it boil for 30 minutes

Bones saved in the freezer!

3. Place in your Wonderbag and seal it tightly to keep all the heat inside.

Place the warm pot in the Wonderbag.
Resting Wonderbag with a bone broth pot inside.

4. Let it rest and transform the bones into a gelatinous nutritious liquid for around 12 hours.

5. Take it out from the Wonderbag and pour into glass jars that you store in the freezer and make sure to get your bone broth a couple of days a week at least. If you want to, put it back on the stove and let it boil for about 30 minutes more to reduce it slightly. In that way it is more likely to fit in the freezer…

Cooling the jars with help of the cold autumn air.

Make sure now to buy meat on the bone and save the bones in your freezer. In that way, you always have the possibility to make this super nutritious elixir to no cost at all.

Happy bone broth making,

Cecilia & Magnus


Cooking with beetroot haulm

It’s so much fun going grocery shopping now when there are so much fresh and local produce available. This time we found some really nice beetroots of different colors (red, orange and white!) and with the haulm left. The haulm is said to have more nutrients than the beets themselves so it would be sad not to use it.


White beets with haulm.


To make it as simple as possible, it was just chopped and placed in a large frying pan with coconut oil and a splash of water, plus salt and pepper.

The haulm in the large frying pan.

The haulm from beetroots are not more bitter than regular spinach, so it is really fine to eat. We have tried the haulm from carrots once though, which is not edible in our point of view. Way too bitter!

Served with some leftover meat loaf and tomato salsa.

It was served with some tomato salsa and leftover meatloaf. We also tried our new raw coconut vinegar to add some freshness to the dish, a soft and nice vinegar!

Are you good at using all parts of the food you’re buying?

Cecilia & Magnus

Soaking and activating nuts

Do you soak your nuts before eating them? We always do, unless we use them in a cake or something that will be stored for a longer time.

Time to activate nuts!

Why soak the nuts?

The easy answer is to make them more digestible. The lectins are drawn out and the nuts become softer. Because they are more easy to digest the vitamins and minerals are also more available. Therefore, the nuts are healthier after being soaked.

How to soak the nuts?

Very simple. Put them in a bowl, sprinkle some sea salt over and cover with as much water as possible and leave in the fridge over night. Dense nuts, like brazil nuts and almonds requires at least 12 hours. Less dense nuts requires less hours and for cashews it might be sufficient with a few hours. Thereafter, rinse them carefully in tap water.

Soaking the nuts.


Storing the soaked nuts

The best would be to soak just the amount of nuts you need for the upcoming day. But that is quite time consuming and you need to plan ahead of time. We prefer to make a larger batch, let them dry for ~30 minutes on a towel (there will be stains so don’t use your favorite one) and then store in the freezer. They quickly defrost in room temperate.

The most usual way would be to dry them on a very low temperature, like 50°C, in the oven for many hours until they’re completely dry again. That will also make them crisp again if you prefer that, since the soaked nuts otherwise is a bit softer.

The soaked nuts.

Tasting of the flavoured kombucha

After a few days the flavoured Kombucha was rebottled to remove the used berries. I don’t know if it’s good to leave them there for more than a few days?

The flavouring experiment bottles.
Removing the berries from the bottles.

The Kombucha bottles was then allowed to rest in the fridge for another couple of days to really be able to harmonize and settle the flavour… Until it was time for the first tasting!

Tasting time of the Kombucha!

The Glencairn whisky glasses comes handy when it’s time for tasting!


The Kombucha got a very concentrated taste of blueberry, almost as a lemonade. It might be fine if it is diluted with some water but it is too heavy otherwise. Score: 2/5

Sea buckthorn

The smell of this had a hint of mature cheese and ammonia but tasted surprisingly well. Very fresh and no tones of bitterness as we were afraid of. Score: 4/5


The winner of this round! Just perfectly sourish and soft taste. Very traditional as well to have lingonberry drinks served with your meals in Sweden. Score: 5/5

Hit us with tips for other flavouring options!

Happy brewing,

Cecilia & Magnus

New Kombucha noggin

Ten days have past since the last Kombucha was started, that means it’s time to bottle it for a second fermentation and time to start a new batch! Lovely!

The SCOBY’s are doing a good job.

For our first batch we didn’t dare to put any flavouring to the second fermentation since we wanted to see how it turned out with just the natural Kombucha. But this time we’ll try with the three berry sorts we had in the freezer… Not any more inspiration than so this time… The three small bottles got sea buckthorn, lingonberry and blueberry as flavouring respectively. The two big bottles were left natural, we still need some more courage and experience before we add flavour to them.

Love these pretty Kombucha bottles.

There is one thing more that needs to be mentioned as well! We have got a lovely new noggin, with a tap! Perfect for Kombucha brewing. So now, for the next batch, it’s 12 liters of tea that are being fermented. Need to buy some more glass bottles I suppose…

Our new noggin with a tap!

We’re exited to see how the flavoring turns out and we’ll let you know!

Happy brewing,

Cecilia & Magnus

Binchōtan charcoal

We are very fortunate to have access to clean and drinkable water coming directly form the tap. However, even the modern effective cleaning facilities used to clean our water and despite the fact that we live in Sweden where we have very clear and fresh natural water, the tap water still contains traces of unwanted substances, minerals and heavy metals. To minimize our exposure to such items we use Japanese active charcoal, called Binchōtan charcoal. The Binchōtan is a white charcoal that has many small pores, which effectively means that it has a large surface of exposure. The Binchōtan helps bind substances from the water as well as remove odors and tastes and makes the tap water super smooth and completely without taste. Since we bought the Binchōtan sticks we have really enjoyed drinking our water at home, without the hint of chloride that is there without the filtering.

To filter the water we keep two carafes, with one charcoal stick each, in the fridge. The stick has to have three to four hours to be able to sufficiently filter the water, so having two carafes is quite perfect for the two of us.

The two carafes with the charcoal sticks.

Both Cecilia and myself have also brought a stick to work to filter the water we drink during the days. I have mine in a Klean Kanteen  bottle (being hipster and all ;)), whereas Cecilia uses it directly in a water glass. My water bottle in the fridge at work has however resulted in a few comments from my colleagues. “Ah, so you have some special heath water, haha” or the like. One colleague also posed the idea that I had the bottle because I wanted just the right temperature of my drinking water. It took me a while to get to terms with comments like that about all aspects of living paleo, but as I have come to realize most people accept that weirdness after they get a reasonable explanation, and the same is true in this case, so now I can usually have my water without comments.

In addition to filtering the water for drinking we also filter the water we use for making coffee and tea. Believe it or not, but the difference felt from using the Binchōtan is even larger when brewing coffee. The filtered water brings out the pure taste of the coffee without having any unwanted side tastes.

We would really like to suggest you get a stick of Binchōtan yourself. Here in Sweden there does not seem to be that many stores selling them and for some reasons it seem hard to import them. For those of you having Amazon you should be able to find one there. This is the best site that we have found for deliveries in Sweden, where the shipping and toll costs does not exceed the product costs…

Give it a try and let us know what you think! Did your coffee get any better?

Happy Paleo!

The carafes. We use beeswax covered linen as lids.