About

sweden ⎮ happy hearted kitchen

HI.

That’s me, Jodi, picking wild blueberries in the Swedish Laplands. This is my happy. Outside in the sunshine, foraging and walking through the forest, combining my love of cooking with the joy of being in nature. Being a part of the entire process of making real food, from start to finish. I’m in love with vegetables and moments spent around the dinner table, so this blog is my way of sharing that with you. After years of working in various kitchens, as a baker and a caterer, I was in search of a space where I could let my creativity run free.

Thank you for stopping by.

I am a homegrown Canadian girl currently living with my husband, Matt, and our adorable border collie, Baltik, in Charlevoix, Quebec. We’ve moved around a little bit, from Canada to France and back again with a little detour in the middle. We share a passion for the outdoors, and regularly try to escape into the mountains in search of a little adventure. So much of this blog is a reflection of me, us, and our growing life together. I started this blog when I first moved to France and a lot has changed since my first post, but every recipe and story is a part of me and my journey through this crazy life. I’m just happy you’ve joined me for a moment in it.

Good food makes me happy, sharing it with good people makes me even happier.

I  hope that my happy hearted kitchen fills your hearts, bellies + kitchen tables.


THE FOOD.

I cook vegetarian meals and believe that good food should make you feel alive, so my recipes will vary from big fresh salads to belly filling stews to plant based nibbles for every season. At the same time, I whole heartedly trust in the power of a good cookie and a hot cup of tea, so you can be sure to find a little bit of everything on this blog.

I search for a connection to the food that I am buying, preparing and eating. I don’t believe in all or nothing diets or that we should be confined to a certain title in order to describe our eating habits. I think Micheal Pollan said it best when he wrote, “Eat food, not too much, mostly plants.” I tend to gravitate towards the ingredients that are produced in my local region, so the recipes will be heavy on the vegetables but will also include eggs and some dairy products (I’m a real sucker for sheep’s milk feta). I try to minimize imported produce as much as possible, and this includes bananas and avocados (gasp! have I lost you?). I love tahini and coffee and dark chocolate, so I try to balance that out by leaving some of the other things behind. It is just my (very) small way of reducing our kitchen’s carbon footprint. I will choose local over organic if given the choice and I do think that every choice counts. I feel as though I have an important role to play in increasing awareness about eating responsibly and sustainably here. You can find more of my favorite books and videos about this topic on my resources page.


WORK WITH ME.

I offer catering services for wellness, yoga and outdoor retreats. For more information please see here.

I’m always on the look out to work with people who are passionate about food + happy hearted living. Please feel free to reach out about related collaborations – I’d love to hear from you.

I’ve contributed work to Food52, Chickpea Magazine, Cook Vegan, Mind Body Green and my recipes have been featured on BuzzFeed, TheKitchn, Huffington Post and many others. My media kit is also available upon request.

You can contact me here.

sweden ⎮ happy hearted kitchen

sweden ⎮ happy hearted kitchensweden ⎮ happy hearted kitchen