GREEN PEARLS® – curated for sustainable impact
Are you familiar with this? You received the tenth sweater from aunt Inge, that you don’t like and you don’t need the golden cookie box from grandma? Asking for the receipt to exchange the gift is not only unpleasant but often hurtful. So what to…
For a long time, we are following Marina and Micha, founders of the association Ozeankind e.V. on Instagram and are impressed by what they’ve achieved in a short time – and how many people they motivated and kept on their way!
Sometimes it’s frustrating to see how much waste is produced while cooking or gardening. Even though I rarely cause plastic waste in the kitchen, other waste has to be disposed of. Private households usually generate small amounts of organic waste. In hotels, on the contrary, the dimensions are quite different. We have already introduced you to Green Pearls® hotels that are particularly committed to fighting food waste (find out more here and here). Today’s post is about hotels recycling food waste and green waste – since most of our partners also have gardens hence produce green waste. Be inspired by these hotels to show you how you can process your kitchen and garden waste at home – in the cycle of nature!
Can you believe in about two weeks we already celebrate Christmas? Are you well prepared for the festive season? If you are like me, you probably did not start thinking about presents this year or even purchased them.
“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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