GREEN PEARLS® – curated for sustainable impact
On land, at sea and in the air – water can be found in various forms. When you live in Germany like me, water in drinking water quality is always disposable. This is not obvious as water is not accessible to everyone on this planet.…
Are you happy? What is happiness? We have thought about these questions because it’s International Day of Happiness today. First of all, every individual seems to perceive happiness differently.
Last summer I had the chance to swim in a swimming pond for the very first time and it was an extraordinary experience, especially for me as a nature lover. Surrounded by trees and the beautiful garden I just floated between the water lilies! Best of all: natural swimming ponds can do without chemicals. The biological balance is essential in a swimming pond. With a matching combination of swamp, shore, and underwater plants, the water keeps clean! And they also create a great backdrop. You’ve already learned more about chemical-free pools in our blog, today we’d like to introduce you to three wonderful swimming ponds. Maybe it’s right up your alley – in your own garden or at least on vacation?
“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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