Yoga around the world – these hotels offer yoga classes
Yoga is an excellent way to combine a holiday with a relaxing break. This type of relaxation has been very popular for many years and is also suitable for people traveling alone.
Tag: Biohotel Sturm
Thrills and relaxation at lofty heights
Whether hiking, flying or relaxing – we love to get high! Therefore, today we will show you in which hotels you can experience adventure and relaxation at breathtaking heights.
Hoteliers up close: Snack garden, natural swimming pond and organic cuisine at Biohotel Sturm
Day after day, our eco-hotels show how perfectly travel and sustainability can be combined. This is made possible by the people behind them, who put their heart and soul into creating a greener world.
Slow food instead of fast food – food for the future
Every day we make decisions while eating: on the one side about our body and health, on the other side about environmental and agricultural issues. The Slow Food movement is about more than just eating slowly – it’s revolves around good, clean & fair food.
The most beautiful eco yoga retreats near and far
Everyday life is stressful, exhausting and demanding; wish you really could just relax during your holiday? Then a yoga retreat is just the thing for you! Treat yourself to a few days just for yourself and find your inner balance from which you can draw…
“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.
