GREEN PEARLS® – curated for sustainable impact
Biohacking sounds like a high-tech, control-freak activity that requires a lot of money. Like people who treat their bodies like a startup: measuring, optimizing, and debugging. Think ice baths in the garden, sleep trackers on your wrist, and the belief that the right morning routine…
The year has just started, and we are happy to present our travel calendar for 2026: suggesting twelve inspiring destinations that make for a perfect holiday experience – no matter when you travel.
Some yoga vacations feel like a well-organized schedule. Others feel like a true arrival. Maybe you know the feeling: You arrive, roll out your mat, and wonder who will be teaching the yoga classes this time. You have nice encounters, a good practice, and a few intense days. And then? Departure. New group, new teacher, new faces. But what if the person guiding you through your morning sun salutations is also the hostess of the house?
(more…)
Welcome to 2026! A new year brings new opportunities, including the chance to adopt a more conscious and sustainable lifestyle. Topics such as the circular economy, plant-based nutrition, energy efficiency, zero waste and slow travel are becoming increasingly important. True sustainability is no longer about…
Would you eat meat grown in a laboratory? I almost did for this article, but then I decided against it. Chefs from sustainable hotels and restaurants see better alternatives to meat consumption. Read on to learn more about the supposed “meat of the future” and…
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information