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B • Nutritionist • Chef • Seasonal Living

@barbora.gren

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Nature- & Seasons-inspired 🍄🌿🪶
Nutritionist. Chef. Forager. Coach. Biohacker. Founder. @womens.circle.malmo

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Wrapping up Mabon season 🍁🪔🪶

One of my absolute favourite periods of a year is turning today. Golden sunshine and warm, light, golden evenings are coming to an end.

We’ve been letting things go and as the Wheel turns we are invited to embrace the darkness.

Good bye Mabon, hello Samhain 👻🪔🕯️ by @barbora.gren

This year’s baked apples in cinammon (spooky stylez) with aronia berries from the garden to celebrate last day of Mabon season.

Warm, comforting, perfect to serve on porridge or just enjoy with some vanilla icecream 🙂👻 by @barbora.gren

I was eyeing to make these clay ghost luminaries since last year 👻👻👻

Got them done last week (finally) and it was so much fun to make them alongside Noah 👶🏼
Can’t wait to create with him in a few years 🥹🙏🏼👻 by @barbora.gren

Celebrated Noah’s half year this weekend with some chocolate cake blessed by cutest ghosts of the season 👻👩🏼‍🍳👩🏼‍🍳 by @barbora.gren

Autumn is a proof that death can be beautiful, too. by @barbora.gren

I was SO sure of this 🙈👶🏼🎃🥰

So much so that I called @emmafalkphoto to fit this into our already planned outdoors photoshoot 🙏🏼📸

And here we are. 50 to 1000 photos is an accurate statement 😅

Thank you my dearest friend @emmafalkphoto and forever partner in crime for all my crazy creative ideas.
I know I can always count on you 🙏🏼😘

Pumpkins from the best @mollegardens 🎃 by @barbora.gren

RECIPE TIME [SAVE IT]

🎃PUMPKIN SPICE SYRUP🎃 
✨PUMPKIN BASE
500 g Hokkaido pumpkin
3 tbsp maple syrup
1½ tsp cinnamon
½ tsp ground ginger
a pinch of ground nutmeg
¼ tsp salt

Chop the pumpkin, toss it with maple syrup, spices, and salt. Then place it in the oven at 180°C for 15–20 minutes. The goal is for it to soften and caramelize slightly on the surface.  While this is in making, prepare syrup ⬇️

✨FOR THE SYRUP
300 g cane sugar
500 ml water
6 tbsp maple syrup
7 cloves
7 allspice berries
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ tsp dried orange peel
2 packets of bourbon vanilla sugar (16 g)

Heat water with sugar, then add the roasted pumpkin along with the flavourful pan drippings. Then add another 6 tablespoons of maple syrup and the remaining spices. I let it simmer gently for about 10–12 minutes.

Afterward, strain the mixture through a sieve, press down firmly to extract as much flavour as possible. Into the still-warm syrup, stir in the bourbon vanilla sugar and another pinch of salt.

☁️Serve only when the weather outside is damp and foggy, that’s when it tastes best!

😋Don’t forget to store the syrup in the refrigerator and use it up as quickly as possible. by @barbora.gren

🎃This is how to preserve your pumpkins for the whole autumn, EVEN WINTER🎃

What you need:
• Soda bicarbonate
• White vinegar
• Vaseline
• Clean sponge
• Water
• Towels (first for drying properly, then a new dry one for polishing
• Good music 🎵😉

How to: follow the reel video

Tips: make sure that all parts of pumpkin are properly dried before applying vaseline. Especially the bottom and the part around the stem.

Vaseline the stem with extra care.

If you don’t have vaseline, vegetable oil works well too.

After vaseline is applied keep rubbing with clean dry towel on your pumpkin - that way you’ll be remove all unnecessary vaseline and be left with a proper layer for protection at the same time.

Have fun 🤩 and if you have any questions ➡️ comments 😉 by @barbora.gren

We are almost halfway through October and there’s still a lot to forage 🧺🪶🍄‍🟫

Besides harvesting fruits October is one of the best months to forage roots because of their peak nutrient content.

Throughout spring and summer, the plant produces sugars and starches via photosynthesis. In autumn, plant pulls these energy reserves into roots to survive the winter. Roots are therefore sweeter, fuller, richer in flavour and PACKED WITH NUTRIENTS!

One of my fav roots to forage at this time - chicory (excellent for decaf coffee), dandelion and burdock.

Enjoy this magical time in nature and keep in mind the Foraging Manifesto 😉 by @barbora.gren

There’s something about becoming a mum abroad that I never really thought about until I BECAME ONE.

For years, living abroad was all about figuring out my own life. But now I am realizing that while I am still learning how things work here, this will be the world my son grows up knowing.

The things that feel unfamiliar to me will be completely normal to him.

The traditions I am discovering will become his childhood memories. The places I am still getting to know will be the backdrop of his growing up.

And I find that both beautiful and little strange.

Curious if any other mammas raising their lottle ones abroad have had this realisation? Or is it just me overthinking motherhood again 😅 by @barbora.gren

It’s been 15 years ago since I picked up a book that would stay with me in ways I couldn’t possibly understand back then.

‘The Power of Now’ by Eckhart Tolle.

And earlier this week, I found myself sitting in the same room as the man who wrote it.

Being in his energetic field, soaking up his presence, his wisdom (and his adorable sense of humour, too).
What struck me most was how his teachings feel even MORE relevant today.

In a world that seems to be spinning faster and faster, keeps getting louder, and more distracted, the simple invitation to BE HERE feels almost revolutionary.

One thing Eckhart spoke about was the two dimensions of our existence.

The horizontal. Which represents our stories, identities, roles, past and future. All the things we believe make us who we are.
And the vertical. The true, deeper I. The stillness beneath all the noise. The part of us that exists beyond our thoughts, labels, and achievements.

Perhaps the real journey isn’t about becoming someone better, but remembering who we are beneath it all.

And here’s what I find beautiful. Every time I return to ‘The Power of Now’, I understand it a little more. Not necessarily with my mind, but with my heart, body, and soul.

And lately, I’ve been reading it out loud to my baby, too. Hoping that somehow, somewhere, a little bit of Eckhart’s wisdom will find its way into that tiny being. Even, if for now, it’s just the sound of my voice and a moment of presence we share together.
I’ll keep reading. Un-learning. And remembering to come back to the NOW.

Because ultimately, THIS moment is all we ever really have. by @barbora.gren

🍂✨I can’t help it bu there’s a certain kind of magic that lives between Mabon and Samhain for me.

The enchanted in-between, when the world turns a thousand shades of gold, amber, red and rust 🍁

The trees put on their most spectacular show before surrendering their leaves to the earth. The hedgerows are heavy with rosehips, elderberries and hawthorn. Mushrooms emerge from the damp forest floor, pumpkins appear literally in every corner, and the air carries that unmistakable whisper of something shifting 🍄‍🟫🎃

Mabon celebrates the abundance of the harvest, the balance of light and dark. And as the wheel turns towards Samhain, the days grow shorter, the shadows longer, and the veil between worlds is said to grow thinner.

It’s a season of contrasts. Of abundance and decay. Of gathering and letting go.

And somehow, amidst all this beautiful transformation, the ordinary feels extraordinary.

Little hands of 5-month old reaching for pumpkins. My trays full of foraged treasures. Leaves crunching beneath my feet as I take my daily stroll. The quiet thrill of finding mushrooms tucked away in the woods.

The kind of everyday magic that only this period carries ✨

Are you feeling the magic of this in-between season too? What’s your favourite part? by @barbora.gren