GREEN PEARLS® – curated for sustainable impact
If you think summer is the best time to travel, it’s probably because of your childhood. After all, it’s summer break, and so you’ve been taught from an early age that it’s the (best) time to go on a vacation. But that’s not necessarily true.…
This is an update from our sustainable-home-article from November 30, 2017 Can’t it be more sustainable? A question many of our Green PearlsⓇ partners ask themselves all the time. As a result, hotels and resorts have implemented a variety of measures to reduce electricity, water…
The forerunners of hotels existed in Ancient Greece and the Roman Empire. In the Middle Ages, however, travelers had to deal with miserable accommodations. And it was not until the 19th century that grand hotels began to appear. In this article, we would like to reflect on the history of hotels and, in particular, on how to find a sustainable path after the boom in the travel market, following mass tourism and “bed strongholds”. We also asked our sustainable Green PearlsⓇ partner hotels about it, and learned many interesting things.
In some hotels, the spa area is reserved for hotel guests only. However, some of our Green PearlsⓇ partners also open their spa areas to day visitors. This is perfect if you don’t have the time or money for a full spa vacation. We’ve selected…
Fancy a sustainable winter vacation in 2024/25? In early December, most ski resorts in the DACH region opened their doors – or lifts. We asked our local partners when you can expect snow, where to find the nearest ski and snowshoe rental, what activities are…
“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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