I’m finally back (as in now I’m blogging again on KNK…like for real) with this nordic version of a ricotta toast with wild blueberries, pistachios, agave nectar and fresh mint.

I’ve been away for some time. Mainly due to a long maternity leave. And besides from taking care of my little son Nord, I’ve been busy writing on my Danish blog www.juliekarla.dk and doing food photography assignments for others. So, there hasn’t been much time doing much else in the past 1 1/2 year. But now I’m back!

The blueberries I’ve used for this ricotta toast recipe, I picked myself in the Swedish woods, when I visited Sweden with my family some weeks ago. Since then, they have been in the freezer waiting for me to come up with just the right recipe for these little babies packed with so many vitamins and antioxidants!

Vacation in Sweden

Me and my family, including my little son, husband and my mom and dad, spent a week in Sweden in July and had the best vacation. And most of the time we spent outside either swimming in the big lakes, going for long walks or foraging blueberries.

And there were soooo many blueberries, it was truly amazing. For a foodie like me there isn’t anything better that to be able to collect your own food in the nature. I just love it. And my son did too! Here’s an obvious example of that on my Instagram.

I actually made a blueberry pie, while we were there, with some of the blueberries we collected. And it was so good. Also super easy to make, so if you wan’t I can post the recipe for it in another post!?