MISS LIQUID Pop-up N°3 ⇨ August 29-31, always 10am to 6pm.
Three years ago, I started swimming every day to relieve the back pain caused by my intensive catering and kitchen work. I noticed an increased need for nutritional supplements.
This led to the development of my functional MISS LIQUID Mylkshakes ®. These “Mylkshakes” are rich in proteins, collagen and vitamins and embody my creative and culinary work.
To find out if others also appreciate these mylkshakes, I will be hosting a pop-up at St. Annagasse 18 in 8001 Zurich on another 3 days, August 29-31 .
Three years ago, I started swimming every day to relieve the back pain caused by my intensive catering and kitchen work. I noticed an increased need for nutritional supplements.
This led to the development of my functional MISS LIQUID Mylkshakes ®. These “Mylkshakes” are rich in proteins, collagen and vitamins and embody my creative and culinary work.
To find out whether others also appreciate these mylkshakes, I will be hosting a special pop-up event on three Saturdays – 25. May, June 1 and June 8, 2024 – I will be hosting a special pop-up event at Tessinerplatz 7, right next to Bahnhof Enge in Zurich.
POP-UP LOCATION WANTED → We are looking for more pop-up locations in Zurich to bring you closer to our unique experiences. Please send me hints if you know of any!
For over 12 years, our Future Cuisine vegan catering has relied exclusively on organic products. This decision is based not only on the conviction that organic products are of better quality, but also on the fact that they offer a significantly better taste compared to conventional foods. But what really makes organic food so special? Let’s take a look at some key aspects.
Environmentally conscious cultivation
Organic food is grown without synthetic pesticides and herbicides. This not only protects our environment, but also reduces the chemical load in our food. Organic farming is less destructive to ecosystems and contributes to sustainable agricultural practices.
More nutritious
Interestingly, organic products often have a higher nutrient and polyphenol content due to the absence of pesticides and the presence of natural plant defenses. These natural defenses that plants produce in the absence of stressful situations often have nutritional benefits for humans.
Health aspects
There are concerns about pesticides in food based on studies. These show potential risks for weight gain and certain types of cancer. Long-term exposure to certain chemicals from pesticides may slightly increase the risk of some cancers. However, it is important to emphasize that the health benefits of eating fruit and vegetables outweigh the risks.
The taste speaks for itself
At Future Cuisine, the first-class vegan caterer from Zurich, we have found that organic products are not only healthier, but also superior in taste. This difference in quality and taste is a key reason why we will continue to opt for organic products in the future.
Transparency and further research
The importance of transparency in food labeling and the need for further research, especially in the area of the microbiome and long-term effects, are essential. Understanding the effects of our diet on our gut bacteria is an emerging area of science that could provide many answers to our overall health.
As a plant-based food scout, Lauren Wildbolz has already reported on this here.
Conclusion: A conscious approach to food choices
In conclusion, organic food not only offers environmental and nutritional benefits, but also an excellent taste experience! It is essential to see these benefits in the context of general eating habits. Making informed decisions based on current knowledge and keeping an eye on new research findings is the key to a healthy lifestyle and a sustainable future.
Presents Future Cuisine vegan catering, your partner for high-quality, tasty and sustainable organic catering solutions.
Are there any diets that really work for you? This question has been asked again and again since ancient times. You intuitively know that your diet is closely linked to your health. So if you’re not feeling well, you know you should make some changes to your diet, but with so much conflicting advice, it seems impossible to keep track.
There are diet plans, diet bars, diet soups, diet books, diet influencers and diet gurus – where should you turn? Should you completely avoid animal products or should you leave out everything except animal products? Veganism and the carnivore diet both have enthusiastic followers, but they can’t both be right, can they?
In this episode of the ZOE Science & Nutrition podcast , you’ll hear from Stanford Professor Christopher Gardner and ZOE Chief Scientist Dr. Sarah Berry.
With decades of experience researching the links between your food and your health, they help you understand fad diets and tell you what you should really be eating to improve your health and happiness.
One of the biggest misconceptions about diets is that you only have to stick to them for a short time and then it’s over.
In reality, a healthy diet should be a lifelong journey. So it needs to be something you can stick to – a real lifestyle change.
As Sarah often says: “If a food is too healthy to be enjoyed, it’s not healthy at all”. These changes must be permanent. But the good news is that it’s never too late to benefit from an improved diet. Regardless of your age, you will likely see improvements in your cholesterol levels, blood sugar, inflammation and weight when you switch from an unhealthy to a healthy diet.
A recent study has shown that switching from an unhealthy to a healthy diet at the age of 40 can extend your life by a decade. And a changeover at 70 still adds about 5 years. With so much extra time in life, a healthy diet should be a priority for everyone.
Before we explain the best way to eat, let’s ask ourselves which diets are the worst for your health.
According to Christopher, the most restrictive animal-based diets are the worst: keto, paleo, carnivore and the Atkins diet. They contain a lot of saturated fat, but hardly any fiber, and it is almost impossible to keep them down in the long term. If a dietary change is a journey, then it must take place on a path that you can follow – you must enjoy it. For example, hardly anyone can stick to the keto diet for the rest of their lives.
So what should you do?
Christopher and Sarah‘s overarching message is: wholefood, plant-based. No hocus-pocus, no powders, potions or incantations. No overpriced pills or sales pitches. Only whole foods with a focus on plants, so eat vegan if possible.
And instead of trying to change everything at once, as is the case with fads, you should start by making a few realistic changes that you can implement immediately.
The message is simple, but it can have a big impact. Whole plant foods – such as a piece of fruit, a handful of nuts or a can of peas – are rich in fiber. Fiber nourishes your gut microbiome; it also takes longer to be eaten and digested, which means you can feel fuller for longer. At the same time, plants contain a heady cocktail of healthy compounds, including polyphenols, which act as antioxidants and are anti-inflammatory.
Animal products, on the other hand, contain neither fiber nor polyphenols.
Another important difference are the fats. Animal products contain saturated fats, which increase the risk of heart disease if consumed regularly.
The vegan diet: Plants, on the other hand, contain practically no saturated fats, and even plants with a high fat content – such as nuts and avocados – contain healthy monounsaturated and polyunsaturated fats.
Although nutritionists are still wrestling with the enormous complexity of human nutrition, we now know that none of the popular, celebrity-endorsed diets will work in the long term. We need long-term changes that prioritize real food over fancy marketing. There is no perfect diet for everyone – after all, we are all different – but if you adopt the mantra “whole food plant-based diet, the vegan base”, you will stay grounded. And remember: it’s a marathon, not a sprint (even if it is hopefully less strenuous and certainly tastier).
“I have a doctorate in nutritional science. I still change my diet when I do further studies,” explains Christopher. “You should get involved in experiments. The nice thing about food is that you can repeat it every day if you want.
Make small, sustainable changes. Listen to your body and keep experimenting. Be lenient with yourself. You may try something and it may not work, and that’s okay. If you think of it as a journey, you can enjoy the process and just get on with it.
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“I’ve Seen The Future And It Will Be” – FUTURE CUISINE,presented by Lauren Wildbolz and her team, the experts for vegan organic catering.
Discover a new dimension of vegan catering in Zurich with FUTURE CUISINE. Lauren Wildbolz, the Swiss pioneer of vegan cuisine, is dedicated to creating exquisite vegan dishes and vegan menus based exclusively on the best plant-based ingredients. These culinary creations embody the future of vegan food – an era of intense flavors and incomparable, purely organic, taste experiences.
Our offer includes not only vegan and purely organic catering, but also customized solutions for every occasion – whether business events, birthday parties or vegan weddings. FUTURE CUISINE promises an unforgettable experience for you and your guests.
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Fel Fel has hired next-generation chef Lauren Wildbolz to bring her plant-based cuisine directly to the workplace. Fel Fel’s Food Scouts have embarked on a journey through Switzerland to discover chefs who share our passion for excellence, creativity and innovation.
THE CHANGEMAKER
Chef Lauren Wildbolz combines art and culture with the culinary world. Her work shines a light on real-life food issues, such as food waste, with the aim of bringing about positive change.
Lauren Wildbolz decided as a girl not to eat animals, today she is a vegan chef and catering entrepreneur. Ariane Aeschlimann comes from a family of butchers, trained as a chef and meat specialist. Since her childhood, she has known that the rabbits in the hutch have to die at some point.
Hey there, sushi enthusiasts and adventurous foodies! 🍙 Ready for a quirky culinary adventure? Let’s talk about Ume – the beloved and baffling Japanese specialty!
Ume, also known as “umeboshi,” are those cute, wrinkly, pickled plum delicacies that accompany your sushi rolls! But beware, this tiny powerhouse can cause some serious reactions!
You see, Ume is like the sushi world’s ultimate daredevil! It’s a flavor rollercoaster – a true love-it-or-hate-it situation! Some souls embrace its tangy, salty, and super sour vibes with gusto, finding pure joy in its unique taste.
But for others, it’s an epic showdown between taste buds and this feisty plum! You might witness facial expressions you didn’t even know existed!
So why the mixed reviews? Well, Ume packs a punch! Its intense, briny character can either teleport you to flavor paradise or leave you wondering if your taste buds are playing pranks on you.
But hey, life’s all about trying new things, right? So the next time you spot an Ume on your sushi plate, take the plunge! Embrace the experience and join the umeboshi appreciation club or unleash your inner sushi rebel!
Making homemade umeboshi can be a fun and rewarding culinary project. Here’s a simple recipe to create your own delicious pickled plums:
Ingredients:
1 pound (450g) firm, unripe plums (preferably Japanese green plums, called “ume”)
1 cup sea salt (non-iodized)
1 cup red shiso leaves (optional, for traditional coloring)
1/4 cup Japanese sake (optional, for added flavor)
Instructions:
Wash and dry the plums thoroughly. Remove any stems and blemishes, but leave the pit intact.
In a large bowl, gently toss the plums with the sea salt until they are evenly coated. Cover the bowl with a clean cloth and let it sit for 12 to 24 hours. This will draw out excess moisture from the plums.
After the resting period, rinse the plums under cold running water to remove the excess salt. Use a clean, dry cloth to pat them dry.
If using red shiso leaves for traditional coloring, wash them and pat them dry. Take a clean, sterilized jar or airtight container and layer the plums and shiso leaves (if using) alternately inside.
Optional: To enhance the flavor, you can add a splash of Japanese sake to the jar.
Seal the jar or container tightly and store it in a cool, dark place for about 2-3 weeks. During this time, the plums will ferment and develop their unique flavor profile.
After the fermentation period, your homemade umeboshi is ready to be enjoyed! You can keep them in the refrigerator to preserve their quality and extend their shelf life.
Note: Umeboshi can be quite salty, so it’s often enjoyed in small quantities alongside rice or used as a flavoring agent in various dishes.
Enjoy your homemade umeboshi adventure, and have fun experimenting with different variations!
Discover the latest issue of Companion Magazine with Lauren Wildbolz on the cover! In an exclusive interview, Lauren Wildbolz talks about the future of our diet and shares her recipe for a delicious plant-based goulash soup. Immerse yourself in the world of healthy eating and let Lauren Wildbolz inspire you.
The online Audi Masterclass with renowned top chef Andreas Caminada took place on March 23, 2023. This special event combined innovation and culinary creativity, while Lauren Wildbolz, a pioneer of vegan cuisine and entrepreneur, acted as host.
During the master class, Andreas Caminada showed how creative cooking with regional and seasonal products can result in exquisite dishes. This offered rare insights into his craft and emphasized the importance of sustainability in gastronomy.
Katharina Momani, Head of Marketing at Audi Switzerland, was also a guest and represented the vision of two companies striving for a more sustainable future. Together, they discussed their approaches and ideas.
This online Audi Masterclass was an inspiring event that not only showcased culinary excellence, but also emphasized the importance of sustainability. It was a milestone on the way to a more sustainable future in the food industry, moderated by Lauren Wildbolz. Stay up to date to learn from the best and help shape the future of the culinary industry.
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