In the 70s, when I was a child there was a lot of attention towards healthy food and building good habits. I remember my parents cared a lot about the food they brought home and they even jumped on some trends. Eat organic vegetables, avoid sugar and ultraprocessed food, consume enough fiber and privilege whole grains. One of the staple foods I ate throughout my whole childhood was Grahamsbrød, basically a whole grain wheat bread that I still love very much, it immediately takes me back in time. 🍞 Makes 1 big loaf 15g fresh yeast/5 g dry yeast 800 g water 300g plain wheat flour 350 strong wheat flour 75g rolled oats 50g linseeds 50 g sunflower seeds 50 g sesame seeds 15 g salt Day 1 Dissolve the yeast in water in a big mixing bowl, then add in the oats, all the seeds, and the salt, stir and then mix in flours. Give it a really good stir, no kneading, because it is a very wet dough. Tip 2 litre baking tin, wrap with a tea towel or cling film, or if you have one of these reusable bee wags things, leave in the refrigerator until the next day. Day 2 Preheat the oven to 210°C Brush the bread with water and sprinkle with the oats, linseeds and sesame seeds. Bake for 40 minutes, turn down the heat to 180C and then bake for another 10 minutes. Leave to cool down at a wire rack, before cutting into slices. �🥚 EGG SANDWICH Serves 3-4 sandwich 4 boiled eggs 2 tbsp Mayonnaise 150 g cottage cheese 75 g white cabbage, finely chopped ½ tsp chili flakes Zest from 1 lemon, unwaxed Salt and freshly ground pepper A bit radicchio or other salad leaves. Chop the eggs and place in a mixing bowl, add all the other ingredients and fold gently, season to taste with salat and pepper. Place 2 slice of the bread, divide a layer of egg salad on each slice, and the place some salad on top, jam together and cut in two and they are ready to eat.