GREEN PEARLS® – curated for sustainable impact
You love vacationing at the water, although it doesn’t always have to be directly at the sea? Then you should look forward to the following two blog posts! We would like to recommend a lake vacation to you today, and then on Friday, we will…
All of us are familiar with classic T-shirts, bags and cups we bring back from our vacation or are given as a souvenir. You have spent a great vacation and want to remember it even after your return—and perhaps share the experience with your loved…
How do you prefer to spend your summer? Probably some of you like to take a dip in the pool to get away from the stifling summer heat. Summers are increasingly hot due to climate change, so it is no wonder that the pool business is booming recently.
Environmental performance of classic pools is often poor, so many people are opting for an eco-friendly swimming pond. There are several types of natural swimming ponds. Frequently, the purification works through another pond, called the regeneration zone, which uses a gravel filter or a wetland of plants. Quite similar to the process in nature, where water plants clean ponds. In fact, the natural pool along with its regeneration zone forms a small ecosystem. Typically, over time, it will change and attract animals or insects, providing them with welcome refreshment as well. (Read more about the benefits of a sustainable garden). Having a pond ecosystem will save you money because many maintenance costs are eliminated. On the downside, a swimming pond is more expensive in construction and, due to the regeneration zone, often requires more space than a traditional pool.
When you think of hay, do your thoughts turn directly to food? Admittedly, ours don’t. At the Hotel Bella Vista Zermatt, however, it’s a different story. Here, they make a delicious soup from the hay: a real classic in the alpine region!
How are you guys doing? So … really? Usually, we do not honestly respond to this question—and it is often asked out of courtesy rather than out of genuine interest. Let’s start this blog with some facts and figures about mental health: Almost one in…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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