GREEN PEARLS® – curated for sustainable impact
Climate change affects all of us and the focus is mainly on travel. We’ve talked to our partners around the world about how they perceive climate change – and we point out what they are doing about it.
Last week Germany celebrated the German Reunification and one action particularly inspired us and our partners: #Einheitsbuddeln. The German-wide tree plantation aimed at planting 40,000 new trees – at least.
We aim at a relaxing holiday to unwind and forget about the stress of our everyday life. But many people want more: a vacation that strengthen their health also after the vacation. As a result, more and more hotels and resorts are not just offering a spa, but are focusing on specific treatments, exercises and health traditions that are beneficial for the health of their guests. This led to a new line of business: health tourism. Marina Schütt is a health tourism graduate and on MS Welltravel she reports about her experiences and travels. Here you can read about the concept behind it.
In this part of the “Pioneers of Sustainability” series we present Stephan Bode from SCHWARZWALD PANORAMA. He has been managing the hotel in Bad Herrenalb since 2013 and has been implementing sustainable projects in the hotel with enthusiasm, creativity and pioneering spirit ever since.
Only last year the UN General Assembly has introduced the world bicycle day on the 3rd of June (under the official hashtag: #June3WorldBicycleDay). The aim is to stress the meaning of bike riding: it is about the health of people, the positive effects on our…
“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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