GREEN PEARLS® – curated for sustainable impact
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…
The Maldives is a vacation paradise for many travelers. But also, for marine biologists, it is a dream to work on the Maldives. There is hardly any other country on earth that boasts such a great diversity of coral reefs. The reef colonies and the…
As Theodor Heuss said once,” The point of traveling is to arrive at a destination, but the point of hiking is to be on the road.”
With this wisdom in mind, we kick off today’s blog post. On Tuesday, we already presented you some hiking trails around South Tyrol, in the Allgäu and on Tenerife. As hiking is a fantastic activity, today we are going to take a look at a few recommended hiking routes in the DACH region around our Green Pearls® partners.
Today we introduce you to Soraida Salwala, a pioneer of animal welfare, who founded the world’s first elephant hospital in Thailand.
As an information platform and communication agency for sustainable tourism we are often asked how we can justify to work with hotels and destinations which are only accessible by airplane. This is a legitimate question and criticism for a company promoting a sustainable development within…
“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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