GREEN PEARLS® – curated for sustainable impact
Thailand and wellness are inextricably merged in the minds of many travelers and vacationers. Thai massage or foot massages you find at every corner in Bangkok, many travelers spoil themselves with at least one small spa treatment on vacation.
Have you ever heard of the many hill tribes living in the North of Thailand? They bear melodious names like Lisu, Karen or Lahu and although they differ in their way of life, they all have one thing in common: they’ve kept their traditional way…
The topic of over-tourism and mass tourism will probably accompany us for some time – especially if you’re a resident of one of the hotspots or plan to travel there. The easiest way to escape the crowds is to travel offseason.
As we hear about new horror stories of our planet every day, we are more than excited about all the great charities, projects and associations we get to know. We love how they stand up for animals, the environment and people.
Today we introduce you to Soraida Salwala, a pioneer of animal welfare, who founded the world’s first elephant hospital in Thailand.
“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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