Behind Closed Doors: Elenore Bendel Zahn


Meet Elenore Earth. A mother of two, plant based chef, stylist, photographer and organic gardener. Elenore's on a mission to introduce micro tools and rituals that lead us back to homeostasis and embrace the wild and unpredictable, amidst our busy lives. Residing in Sweden, we frequent her instragram to see how she grounds, grows and guides us, with equal parts calm and real-life chaos. Whether she's styling or working with food, if she's creating, it’s all infused with the elements of the earth. Plus, her ethereal kitchen has a way of calming from just a glance. Have a look.

What is your food philosophy? 

The foods we eat never get to define who we are. That is really my core belief. Aside from that, I feel strongly about making informed decisions around where I put my money. I want to know how the food items I purchase effect the world. Who grew this food and do they live well? Where did it grow? Transportation? Pesticides/herbicides/fungicides/GMO? Plastic wrapping? I started out as an organic gardener and I’m an earth warrior at heart, so these things stand out as most important to me. 

I have a strong intuition and eating intuitively is second nature to me. Even though that’s my preferred way, it’s not always how things go when you have two littles with picky palates. I do not put any judgment on myself or feel guilt around what/how I eat. Instead I celebrate my body and the earth and enjoy the wild ride.

I know what a huge privilege it is to look at food this way and have choices around it. It’s not something I take for granted and while growing up, it was my dream.

What are your thoughts on how food relates to beauty?

Eating food that my body and soul feel nourished from, and food that is aligned with my view on taking care of the earth - makes me feel alive and centered. Food is basically another tool for me to align with my core essence. When I am in this state, I see beauty absolutely everywhere. It’s in every tiny detail of the world, my own body and my everyday mess too.

What do you always keep in your fridge? 

Veggies of all kinds, nuts and seeds, flours, herbal infusions, leftovers for new rollover meals, nut/seed butter, Oatly items, oils, a selection of condiments like curry pastes, umeboshi paste, tamari, miso, tomato paste, dijon mustard and the list goes on.

Please give us a breakdown, shelf by shelf.

Note that these pictures are taken on the weekend after me and the babes did our weekly Friday trip to our local farm store. Our fridge does not look this prepped and happy on a Thursday evening. All condiments, some supplements and oils etc are in the doors.

Produce Fridge, top to bottom.

Seeds, nuts, playdough

Champagne, veggies


Leafy greens in the basket, more veggies

Crisper drawers: Root vegetables of all kinds

Other Fridge, top to bottom

Face cream ingredients in the brown bag, oat flour for face scrub, dates, sourdough starter, coconut milk

Aloe juice, Oatly mylk, Oatly ’oatghurt’

Leftovers, green pea hummus, sprouts, kombu/shroom broth, my families honey, chaga tea (brewed in our wood fired massoven!)

Lacto fermented fennel, snacking carrots and celery, a random dip, soaking steel-cut oats, golden chia pudding based on my seed cycling mylk, a herbal infusion (mostly nettle and rosehip in this one), lemon halves and the kids half-eaten apples

Crisper Drawers: onions and garlic, various flours, vegan herbed cream cheese, vegan butter (without any weird ingredients!), dairy cheese

Please share a favorite recipe.

Micro Biome Friendly Waffles

Prepare the batter on the night before your waffle breakfast and let it sit on the counter for the friendly bacteria to work their magic overnight. Adding 2 tbsp of any sourdough starter to the batter and allowing it to slightly ferment, makes the waffles much easier for you to digest and assimilate nutrients from. Keep that micro biome extra stoked by serving with live yoghurt and raw honey. If you want to keep the gut-friendly waffle breakfast up for another day (or more) simply reserve 2 tbsp of the original batter and add that to the next round.

Making these waffles is one of our weekend rituals. I love how they sneak some chickpea flour into my non-legume loving kiddos. Note that these are not on the sweet side. We let the toppings lend sweetness to it all. If you want the waffles sweeter, sub water for plant milk, add some honey or maple syrup or mash some banana and add to the batter. A great hack is mixing the dry ingredients beforehand and keeping that in the fridge. Then you’ll be ready come Saturday morning.

Makes 5+ waffles depending on size

1 cup chickpea flour

1 cup oat flour or brown rice flour

1 cup buckwheat flour or millet flour

2 small pinches of quality salt

1/2 tsp cinnamon

1/2 tsp cardamom

2 1/2 cup water

2 tbsp of any sourdough starter (can of course be omitted to make plain waffles)

Add all ingredients to a bowl, whisk into a smooth batter and let sit in room temp for 8-12 hours. If it'll be longer, put the bowl in the fridge after 12 hours and cook within 12 more hours.

Heat up the waffle maker and brush/spray a tad heat resistant oil onto the surfaces.

Pour batter into the waffle maker, cook for 5 minutes and serve with all the toppings.

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