Barefoot – in these hotels you can walk without shoes
Taking off your shoes and enjoying the freedom of your feet is especially easy on vacation. From barefoot resorts to Kneipp pools, our Green Pearls® Hotels do everything to relax your feet.
Tag: Biohotel Sturm
Social Distancing and Corona Measures – Vacations by far
With the rising number of tourists worldwide, reliable hygiene and safety measures are becoming increasingly important. The Green Pearls® Partners, as hotels that operate in a sustainable manner, face these challenges in a very special way. Find out here what you should be prepared for…
Recycling of leftover food and waste avoidance
Did you know that in Germany about 80 kg of food per person ends up in the trash every year? This puts a strain on the environment because resources are consumed both in production and disposal. The top priority is to avoid food waste. This works best if you buy with a shopping list and only take what you actually need with you. This is also not always easy for private consumption and even more difficult in our hotels. Get inspired by our Green Pearls® Hotels and learn in our blog how to avoid food waste and, if it occurs, how to recycle it creatively.
Short trip in Corona times: Biohotel Sturm
Last weekend I was lucky to visit the Biohotel Sturm. Together with my husband, I drove to the beautiful Rhön on early afternoon on Friday. We were very curious to see what a wellness weekend with all the hygiene measures would look like.
Green Pearls® Restaurants: The Many Faces of Sustainable Cuisine
Anyone who thinks that sustainable cuisine is boring or “one-sided” is sorely mistaken. Eating sustainably most certainly means mindful enjoyment of delicious meals. Our chefs will show you that conscious reduction and a return to simplicity can produce something very special. The dishes are made…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Handmade tortellini with an umami filling
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.
