At the beginning, there was the dressing. While preparing a quick lunch without thinking too much about how I would do it, I spontaneously mixed tahini, lemon juice and garam masala. As soon as I tried some, I was thrilled by this dressing and knew I would make it again. Next was the salad. At this time of the year, I can buy local organic salad in different colors and shapes everywhere. This is why I chose to combine the dressing with some green salad. Then, I started adding more ingredients until the dish was complete. This oriental salad has so many intense flavors that complement each other excellently. On a hot summer day, it constitutes a perfect lunch. You can prepare it in the evening before and take it to work. I recommend you to look for a suntrap and enjoy it outdoors. 😉
In various discussions about sustainability we found ourselves coming back to the topic of sustainable natural cosmetics again and again. Each month we flush down tons of plastic in the form of micro, ingredients that cause damage to our skin and our health and animal testing are keywords that keep coming up. There are many approaches to the sustainable consumption of cosmetics. In various discussions and in my own research I went on a journey to clarify this topic.
Today we publish a hotel review for the first time. As you know, we visit a new organic restaurant every month. While looking for new restaurants, we found that there are also hotels that focus on sustainability. We think it’s awesome that there is a possibility to go on vacation sustainably. This is how the idea of presenting ecological hotels emerged. We could spend a night in the hotel Ucliva in Waltensburg, Switzerland that is certified by the association „Bio Suisse“. In addition we created a video about our experience.
On the wonderfully sunny Ascension weekend in early may, we made a trip to Surselva. We were allowed to spend a very relaxing time at the Bio-Hotel (organic hotel) Ucliva. We will report about the green hotel and its sustainable approach in our next article. Today I want to present you the Ucliva restaurant. This is an important part of the hotel and attracts numerous guests from Switzerland and abroad.
Do you already know where you travel this summer? I’m making a trip to Japan. In general, I always find it very enriching to get to know new places and cultures. I’ve never been to Asia yet and I’m absolutely looking forward to it! This sense of anticipation made me read a bit about Japanese cuisine. I’m currently excited by buying Japanese ingredients in our local health food stores and transforming them into simple meals (such as this, this and this).
There is a book called “Asiatisch Kochen” (“Asian Cooking”) that offers a great introduction to the Japanese cuisine. However, the recipe of this book that I’m going to share with you is not Japanese, but Korean. The latest Japanese food I bought was black sesame seeds. When I saw those stylish and tasty-looking sesame ginger cookies in the book, I knew I had to make them. You’ll find the recipe, if you scroll down. The cookies were at least as delicious as expected. Maybe I’ll also need to go to Korea once so to explore more flavors of this interesting country… 😉
Here is my review of Jody Vassalo and Emily Ezekiel’s “Asiatisch Kochen”.
Diego Thürlemann and Roger Muamba supply East Switzerland with fruit and vegetable baskets of regional organic farms and micro- enterprises with their company Emma & Söhne (German for “sons”). Together with the farmers they take the basic supply of food in the region in their own hands. We organize our second workshop round with common cooking in St. Gallen in their headquarter on Saturday, June 4th, 2016.
In this portrait, the two tell us how they started a company that promotes and implements conscious food consumption. They inspire to dare naivety in our own projects and lead as an example.
Here our portrait of Diego Thürlemann and Roger Muamba.
We visited the Hammam Basar Salon on a Sunday afternoon, after visiting the Swiss National Museum in Zurich for the first time. Although the whole week had been sunny, on Sunday it was very cold outside. That’s why we enjoyed the cosy atmosphere in the Hammam Basar Salon even more. We met with good friends and spent a perfect Sunday afternoon with exciting conversations, laughter and good food.
If you had to pick 5 foods that you could eat on a deserted island from now on, which ones would you choose? I find this question quite difficult to answer. But that oats would be one of my foods is absolutely clear. For years I have been eating oatmeal every day for breakfast and I still love it. When I go on trips or spend one night away, there is always a pack of oats in my backpack. Always. My oatmeal gives me warmth and energy for the day. Meanwhile, I have also infected Prospi… He also eats oatmeal daily. However, his plate looks a little different, because our tastes are not perfectly identical. I’m not a big fan of raisins, Brazil nuts and hazelnuts. Instead, I’m thrilled by the flavor combination of apricot and almond.
Today I show you the recipe of my delicious and nutritious current favorite breakfast. The almond butter ensures a creamy consistency and the molasses provides some sweetness, in addition to the soaked dried fruits.
«Gesund Kochen ist Liebe» is german and means «Cooking Healthy is Love». Isn’t this a beautiful title that Veronika Pachala has chosen for her cookbook? Cooking a healthy meal is really a wonderful way to express ones love. The author does this everyday for her little daugher and her husband. With her blog «Carrots for Claire» and the new cookbook, she aims to inspire other people to do the same. In my opinion, this sentence can also be reversed: “Cooking with love is healthy”. The more love we put into the preparation of a meal, the healthier and tastier it is for the person who eats it. In a book about ayurvedic nutrition I recently bought, a whole chapter is dedicated to this principle. This is why I recommend you to treat the ingredients as lovingly as you can and to have positive thoughts when preparing the delicious millet pilaf I’m going to present you. The recipe for the millet pilaf is so great that I already made it several times as a side dish. It is from Veronika Pachala’s cookbook «Gesund kochen ist Liebe». What else there is to discover in this book, I’ll tell you in this article.
Here is my review of Veronika Pachala’s «Gesund Kochen ist Liebe».
On July 12, 1995, her doctor told her that her optic nerves have gone out. Then it dawned on her, she is blind. Her first thought was, “Life is not possible like this”, not more and not less. Soon it turned out that life is possible, just very different. Find out what she learned in this article.
Bernadette Seeholzer is a masseuse in the city of Basel, who offers classical massages, manual lymph drainages, foot reflex zone massages and connective tissue massages in her own practice called «Massage Seeholzer». We came in contact with her through the therapist platform Coachfrog.
In the past she was a nurse and as a part of a sister’s order she spent 11 years in various African countries and in Germany. in 1995, she went blind and did a formation as a masseuse. After that, she went for 3.5 years to Nairobi, where she worked for a Kenyan chiropractor. When she left the sister’s order in 2004 she returned to Switzerland. As she told us, she had lost her heart in Africa.
Here our portrait of Bernadette Seeholzer.