GREEN PEARLS® – curated for sustainable impact
Whether it’s a trail ride in Iceland or galloping on a tropical beach, riders can hardly think of a vacation without horses. It is something special to explore a landscape by horseback. You’re on different trails, and you literally see the world from a new…
Not too long ago, I asked a hotel if there were any outdoor activities besides hiking. The answer: “Sure, of course.” I was told I could go for a walk! But I wasn’t satisfied. There had to be more! Thankfully, I received more original suggestions…
Following our articles on sustainable family vacation hotels in Germany, Austria and Peru, our journey now takes us to Italy. From the alpine panoramas of South Tyrol to the rolling hills of Liguria and the hidden beach of Sicily, we discover places where conscious traveling with children is a given – with plenty of nature, space for shared experiences, and accommodations that not only promise sustainability, but live it.
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“The topic of sustainability is everywhere,” writes YACHT, Europe’s largest sailing magazine, in its December 2023 issue. Nowadays, there is hardly a press conference where shipyards, suppliers, or regatta syndicates do not report on their environmental commitments. Above all, however, reader feedback has shown that…
Anything associated with a “glow-up” often comes across as superficial and consumer-driven—think new creams, invasive treatments, and quick fixes for every (perceived) flaw. But a truly sustainable glow-up goes deeper. It’s not just about how you look, but how you feel – and how you…
“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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