GREEN PEARLS® – curated for sustainable impact
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…
Finally, a really deep and relaxing full night’s sleep. When was the last time? The nightly relaxation phase is very important for our body, health, and well-being. Swiss stone pine can actually help with this. We took a closer look at the beneficial properties of…
When you think of Germany’s most beautiful travel destinations, think of the Moselle! Here the river winds through vineyards. The climate is mild. There is beautiful nature and pretty medieval villages with timber-framed houses to discover. Once upon a time, there was a zero-star bus hotel in this landscape – until Heiner Buckermann came along in 2001 and transformed the worn-out hotel “Zum Kurfürsten” into the Lifestyle Resort Zum Kurfürsten and made it into an exceptional wellness hotel with a special spirit.
After writing about beautiful and sustainable wellness hotels in Northern and Central Germany in last week’s first part, we now turn our attention to Southern Germany. In case you didn’t know, Southern Germany is one of the most famous wellness destinations in Europe. This is…
Have you made it through the holidays well? You might feel a little full and perhaps even annoyed that you were not able to refuse. But hey, it was a holiday season, and you are allowed to do that. But possibly, you want to do…
“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