Lauren Wildbolz’s cherimoya tart in the cookbook Vegan Queens by Sophia Hoffmann, published by Edel Verlag, 2016.
Category: Book tip
The ethics of eating
My book tip of the month: Ethics of Food by Harald Lemke. Introduction to gastrosophy
(2nd edition – revised new edition)
How do we eat responsibly? Nutritional ethics is one of the latest developments in practical philosophy. In the face of the global food crisis, she asks the inevitable questions: How can humanity feed itself? How “well” should we eat so that everyone can enjoy good food? How can gastroethics be justified?
Far more than criticism of capitalism or the expansion of international protest movements, the food revolution is based on our thinking – on a gastrosophical rethink. Harald Lemke makes it clear that it is high time to lay the necessary foundations and start with a radical self-criticism of the Western philosophy of food.
New edition – with a detailed foreword on the question: “What do people eat?”
Excerpt from the interview with Lemke on SRF on July 14, 2015
Does this mean that we all have to become vegetarians or even vegans?
Harald Lemke: “I would say: live as much veganism as you can. It shouldn’t be a ‘thou shalt’. I advocate a gastrosophical hedonism. This consists of taking more time to eat again. This also means that we may all have to become part-time farmers. In my opinion, urban gardening is not a short-term trend. When I produce some of my own food, I have a completely different relationship with what I eat.”
But isn’t this all a little cynical in view of world hunger?
Harald Lemke: “This is directly related. Around 800 million people in the world still suffer from hunger. One step towards lifting them out of poverty would be to stop buying cheap products in our supermarkets. Because that means that these people continue to be poorly paid and still have too little money to eat. This is about fair trade. If we change our eating and consumer behavior, we can influence the big food companies.”
But how do you reach people with these messages?
Harald Lemke: “The big picture is that we are fundamentally devaluing food from an early age. Because food brings us close to animals. So we act as if food is secondary. But we don’t have food instincts like animals. So we have to use our brains to know how to eat properly. So we should all try to rediscover the great importance of food. Everyday. Anthropologically.”
Watch the full interview on SRF.
PDF Link to Ethics of “good food”: Gastrosophical plea for a sustainable food culture
Green light for a vegan diet.
A vegan diet for pregnant women and small children is possible without any problems, as long as important things are taken into account, such as vitamin B12 supplementation. This statement is supported by three medical specialists who have contributed to my new book “Vegan Love”.
- Cookbook and guide for pregnancy, breastfeeding, baby and toddler.
- Basic knowledge and over 80 vegan recipes for a balanced diet.
- With contributions from three medical specialists on medical safety.
Plenty of vegetables, fruit, nuts, pulses and wholegrain products in the daily diet provide the little body with all the important nutrients. In order to rule out health risks, sound nutritional knowledge, the involvement of nutritional experts and vitamin B12 supplements are required. This book provides the basics. The 80 recipes are well-balanced, of particularly high organic quality and can be prepared in a short time without the need for ready-made products. Starting with the ideal diet when planning to have children, during pregnancy and breastfeeding, through to porridge and solid foods up to the age of three. With valuable contributions from three expert doctors as well as many practical tips and hints for everyday use. 
Lauren Wildbolz has been meat-free since she was fourteen and now eats a vegan diet with her husband and three-year-old daughter.
Lauren Wildbolz, entrepreneur, food activist, cookbook author and one of the pioneers of vegan food in Switzerland with her “vegan kitchen and bakery”, which opened in 2010. Organizer of vegan cooking courses, blogger and operator of a catering company.
Photos: Andrea Diglas
“Vegan Love” is now available in bookshops. Insights into the book right here.
- Cookbook and guide for pregnancy, breastfeeding, baby and toddler.
- Basic knowledge and over 80 vegan recipes for a balanced diet.
- With contributions from three medical specialists on medical safety.
ISBN: 978-3-03800-921-4
Binding: Hardcover
Length: 240 pages
Weight: 1015 g
Format: 19.5 cm x 26.5 cm
Order online right here.
Vegan Love
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Unser zweites Kochbuch ist da! Ab sofort in jedem guten Buchladen erhältlich.
THE VEGAN FOOD PYRAMID
Everyone knows them, but many people – both vegans and omnivores – find it difficult to actually implement the recommendations of the food pyramid. A balanced diet supports growth and development in childhood and the maintenance of complex metabolic processes in adulthood, and in the best case, nutrition can even prevent disease. The same recommendations apply for vegans as for everyone else. Of course with special attention to the group of proteins that differ in animal or vegetable origin and that vegans deliberately omit and replace.
Anyone can have a vegan supply of all nutrients every day, although vitamin B12 must be supplemented. The food pyramid has proven to be a simple system for orientation that is suitable for everyday use. The model illustrates what a balanced and healthy vegan diet looks like, so that theoretical nutritional recommendations can be translated into practical eating behavior. The model can be used to check and improve your own nutritional behavior – without weighing, counting calories or calculating nutrients. So that in the end you are supplied with all macronutrients (carbohydrates, protein and fat) and all micronutrients (vitamins, minerals and secondary plant substances) and are protected as well as possible against diet-related illnesses.
The principle of the vegan food pyramid is simple: it consists of five levels with a total of six food groups. When evaluating and classifying individual foods, the focus is usually on low energy and high nutrient density. Foods that are further down can therefore be consumed in abundance. The higher up foods are, the less of them there should be on average in the daily diet. However, they are still important for the nutrient supply (with the exception of the fifth level).
The aim is therefore to consume food of the appropriate quality and quantity from the individual groups in a balanced ratio. The composition of the individual meals and the distribution throughout the day can then be completely tailored to personal taste, habits and individual energy requirements.
BASIS: BEVERAGES
The basis of a healthy vegan diet is sufficient fluid intake. Water and other non-alcoholic, low-calorie drinks such as herbal and fruit teas or well-diluted juice spritzers are recommended.
LEVEL 1: VEGETABLES AND FRUITS
Eating plenty of fruit and vegetables has been proven to reduce the risk of cardiovascular disease and cancer. The reason: they are ideal suppliers of vitamins, minerals, fiber and secondary plant substances, which also have anti-inflammatory and cancer-preventing effects. In addition, vegetables and fruit with a low energy content ensure good satiety. A large proportion of fruit and vegetables should be eaten fresh and unheated and should be seasonal, regional and organic wherever possible.
LEVEL 2: CEREALS AND POTATOES
Cereals, pseudo-cereals, rice, corn or potatoes (especially whole grain products) provide important minerals and vitamins, fiber and complex carbohydrates. Cereals and potatoes are also important sources of protein in a vegan diet. Highly sweetened breakfast cereals, muesli mixes and muesli bars are classed as level 5 sweets due to their high sugar and fat content.
LEVEL 3: VEGETABLE PROTEIN PRODUCTS, NUTS AND SEEDS
Pulses are important sources of protein. In addition to unprocessed beans, peas and lentils, minimally processed soy products such as fermented tofu and tempeh, soy drinks and yogurts can also contribute to the protein supply. More highly processed meat alternatives, for example made from pure wheat protein (known as seitan), lupin protein or pure soy protein, should only be consumed in small quantities or preferably avoided altogether. In addition to protein, nuts and seeds also provide important vitamins and minerals and are rich in essential fatty acids (due to their high energy content, they should be consumed daily, but in moderation).
LEVEL 4: OILS, FATS AND SALT
The consumption of spreadable and frying fats, highly heated oils, high-fat vegetable cuisine or vegan mayonnaise should be avoided altogether. Instead, give preference to natural oils. Flaxseed, rapeseed, hemp, soybean, algae and walnut oils are particularly recommended, as they are rich in omega-3 fatty acids. Sea salt with iodized algae additives or iodized table salt serve as a good source of iodine and should be used exclusively. Algae with a medium iodine content (e.g. nori algae or spirulina microalgae) can also be regularly included in the diet.
LEVEL 5: SWEETS, SNACKS
Sweets, chocolate, cakes and pastries, potato chips, chips, but also ready meals, soft drinks, energy drinks or sweetened breakfast cereals are among the extras. They should be consumed as rarely as possible, in small quantities and consciously.
NOTE
The American Dietetic Association
and Nutrition and the Canadian Dietetic Association made the following statement back in 2003: “Well-planned vegan and other forms of vegetarian diets are appropriate for all stages of the life cycle, including pregnancy, lactation, early and later childhood, and adolescence.” This statement was later confirmed by others*.
*Source: Peta Germany; Langley 1999; Clements 2008; Klaper 2007; Dr. med. Janna Scharfenberg, VEGAN LOVE by Lauren WIldbolz, AT Verlag
My new vegan Cookbook Corner
Against dreary rainy days, it helps to set up a cozy reading corner to survive the weather with a good vegan cookbook and various fresh summer berries.
You don’t have to turn your living room into a library, there is room for your own book corner even in a small apartment.
Small niches and corners are usually ideal for creating a cozy corner. However, it is important to ensure that there is sufficient light. Ideally, there should be a window nearby that lets in enough sunlight.
I own at least fifty vegan cookbooks
There are also another dozen vegetarian cookbooks.
I have also read other standard vegan books such as the
book by Jonathan Safran Foer “Eating Animals
” or T. Colin Campbell and Thomas M. Campbell’s “China Study” at home.
But I also have books on“Cooking and Art“,“Cooking and Activism“,“Cooking and Women“and “Cooking and Celebration“.
But unfortunately my beautiful books had been lying dishonorably on the floor for some time after our move.
It was time to give them a noble place to read:
A place near a window is particularly suitable for a reading corner. Many reading researchers have apparently already discovered that a good book and the sweeping view from the window simply belong together, so that the imagination can be stimulated even better. That’s why I chose our most beautiful window, as we have a bay window in our apartment! By the way, the seating area should be arranged so that you’re not sitting facing the window, otherwise the book will be in the shade.
Here you can see the result by clicking on the pictures in large:
All fabrics from IKEA & the topic of sustainability at Ikea right
here
.
The light root
Source: Die Lichtwurzel, Zukunftswerkstatt, ROSENBLÜT VERLAG
To order
here.
A Green Smoothie a Day Keeps the Doctor Away
But what are these green smoothies?
Green Smoothies were created in 1994 by
Victora Boutenko
and have enjoyed increasing popularity ever since. This is understandable, because with green smoothies we have finally found a way to consume the wonderful chlorophyll* in a delicious and digestible way.
Health and well-being are noticeably improved and men/women are given a surprising amount of energy. This is due to the many vitamins and minerals and, above all, the “living” ingredients that make up your green smoothie.
At a time when more and more convenience products are being consumed and there is less and less time available to prepare balanced and fresh food, it is absolutely essential to eat living power foods without having to radically change your usual diet. Prepare one liter a day and enjoy a glass of green smoothie between meals. This deacidifies, purifies and permanently regulates the body’s pH value and helps you to achieve your desired weight.
* Chlorophyll (from ancient Greek χλωρός chlōrós “light green, fresh” and φύλλον phýllon “leaf”) or leaf green refers to a class of natural pigments produced by organisms that photosynthesize. Plants in particular get their green color from chlorophyll molecules. Plants, algae and cyanobacteria have different types of chlorophyll, photosynthesizing bacteria have different types of bacteriochlorophyll. (Source: Wikipedia)
Recommendations for preparing green smoothies
Recommendation 1
Leafy greens, fruit and seeds belong in the smoothie, but not starchy vegetables, tubers and sugar. These make up a third component in the smoothie and would make the smoothie easier to digest over a longer period of time.
process, which would start a fermentation process of the fruits in the stomach (fruits and leafy greens are easily digestible, starchy foods have a longer digestion time).
Recommendation 2
Leafy greens are not only found in salads, but also in carrot, radish, collrabi, fennel, chewing stalk, chard, etc. However, most chlorophyll, essential amino acids, vitamins, trace elements, proteins, minerals and antioxidants are found outside in nature: wild herbs, medicinal herbs and garden herbs are the kings and queens of the green smoothie.
Recommendation 3
Drink the smoothie as a snack or as a meal replacement (make yourself a smoothie muesli) and your digestion will no longer cause you any problems. You can eat other foods approx. 3 hours before or 2 hours after the green smoothie. A green smoothie is also an excellent breakfast substitute. Drunk on an empty stomach, the Green Smoothie provides your body with many vital nutrients and supplies it with enough water to start the day with sufficient energy.
Recommendation 4
Don’t use 15 different ingredients in green smoothies.
This not only confuses the taste buds, but can also confuse your stomach.
As a recommendation, you can use 4-6 ingredients, e.g. Bananas, apple, lemons, cucumber, spinach and water.
The classic par excellence! This makes it easier for the body to absorb the nutrients and for your palate to identify the individual flavors and highlights.
Get started right away?
The next green smoothie course will take place on January 28, 28.1.16 at 18:30 in the Kochevents Studio with Lauren Wildbolz at Waffenplatzstrasse 11 in 8002 Zurich.
There are still a few places available: we accept direct registrations by e-mail to info@vegankitchen.ch.
Book tip:
GREEN FOR LIFE By Viktoria Boutenko
the
vegan kitchen& friends
cookbook and a practical guide to wild herbs.
Humans are not dependent on animal food, animal clothing or animal muscle power
Dear Mr.
Prof. Dr. Bernhard H. F. Taureck
, You have written a manifesto for vegan humanism. Why the term “manifesto”? Aren’t the terms vegan and humanism contradictory?
Wouldn’t it be easier to dispense with the concept of humanism, which is associated with the subordination of animals to the needs of humans?
Manifest is based on the Latin word manifestus, to be revealed. The purpose of a manifesto is to expose shortcomings and make proposals to remedy them. The Manifesto of Vegan Humanism that I have written attempts to fulfill both tasks. It shows the carnivorous society to be a dead end and proposes an end to all animal use as an alternative. The question of renouncing humanism is based on a typical misjudgment that traditional humanism has successfully caused. Humanism established the idea of an unrestricted appropriation, measurement and evaluation of everything by man. This overlooked the fact that we humans have the possibility and the ability to renounce unlimited appropriation and to distinguish between what belongs to us humans and what belongs to animals. Humanism does not include anthropocentrism. It is important to conceive limited humanisms. Unlimited humanism would turn the earth into a mass grave not only of animals, but of humans themselves. The ecologically murderous consequences of our greed for animal meat can already be seen today. Humans are not dependent on animal food, animal clothing or animal muscle power. The use and exploitation of animals is not, as our habits, nutritional science and the animal processing industry would have us believe for a long time, something unavoidable.
If we follow today’s dietary recommendations to eat meat only once a week, we are already on a de-consumption path. This one meat meal can also be dispensed with. The prerequisite for this is the awareness that and the extent to which de-utilization is ethically binding. The Vegan Humanism Manifesto attempts to lead us to this insight.
We are living in a time of escalating wars and massive refugee movements triggered by wars, destruction and misery. What answer would you give to people who demand that we should first and foremost take care of people?
The view that we primarily have to take care of humans overlooks the fact that human suffering is linked to man-made animal suffering in two ways. For one thing, the brutalization we show towards animals does not end with them. As an aggressive attitude, it easily spills over into our relationship with other people. On the other hand, the agonizing deaths of millions of people every year due to malnutrition could be avoided if we were to focus on depletion and no longer feed cattle for slaughter with soy that is not available to starving people.
A personal question: How did you come to embrace the vegan lifestyle?
Looking back, I see my life with regard to nutrition as a long journey of learning, which led me to the ethically compelling conclusion that the killing of animals for human consumption is based on no other justification than good taste. I had to realize that the sentence formulated by La Rochefoucauld in the 17th century, “One renounces one’s interest rather than one’s taste” not only applies, but has become the basis of our irresponsible eating habits.
The full interview with Prof. Dr. Bernhard H. F. Taureck can be found
here.
You can find the book “MANIFEST OF VEGAN HUMANISM” in any good bookshop or
here online.
Jiaogulan tea: drink the herb of immortality
Jiaogulan, or A small plant that promises nothing less than immortality. Leaving aside the philosophical question of whether immortality can actually be a goal for mankind to strive for, ensuring quality of life into old age is unquestionably a desire of our society – and the cause of one of the most notable expenses in our economy. We certainly don’t want to pay for homeopathy according to Samuel Hahnemann or any other quackery with our health insurance premiums. The active ingredients of plants, however, are not part of alternative medicine, but of conventional medicine: even today, pharmaceutical research sends its scouts into the mountains of the Himalayas and the jungles of South America to find new plant-based active ingredients that can be developed into medicines.
The plant Gynostemma pentaphyllum (Jiaogulan) is used in the Chinese province of Guizhou, for example, and the above-average proportion of centenarians there is attributed to the regular consumption of tea made from this plant. Jiaogulan is an inconspicuous climbing plant from the gourd family that grows in the thickets of Asia. The ingredients of the “herb of immortality” or “herb of the eternal fountain of youth” are similar to those of ginseng, a renowned plant for maintaining health. Jiaogulan has also been found to contain antioxidants and substances that strengthen the heart and lower blood pressure and cholesterol levels. It is a slender, climbing, annual to perennial herbaceous plant and grows to a length of four to eight meters. It forms root tubers as a survival organ. The tendrils are forked and dried to make tea. Jiaogulan is native to China, Taiwan, Japan, Korea, Thailand, India and South America. However, it can also be grown in Europe under certain conditions. It colonizes thickets and thrives at altitudes of up to 3200 meters above sea level, but prefers a warm and humid climate. The plant was first described in 1406 during the Ming Dynasty by Zhu Xiao in the book “Medicinal herbs against famine”. By 2005, over 100 saponins, called gypenosides or gynosaponins, had been isolated and identified from jiaogulan. The total saponin content is ~ 2.4 % of the dried plant. Saponins as a subgroup of glycosides play an important role among the therapeutically effective components of medicinal plants. In accordance with their great structural diversity, a large number of different biological-pharmaceutical properties are also observed. Strengthening, anti-inflammatory, diuretic, expectorant/mucolytic and hormone-stimulating properties have been observed. They also support the absorption of other ingredients from the intestine and bind cholesterol. It is also thought to have a preventive effect against bowel cancer by inhibiting cell division in the bowel.
A Cup of Tea a Day keeps the Doctor away
Sources: NZZ and Wikipedia
Order online
here.
To be filled fresh in Zurich directly at the Berg Apotheke at
Stauffacherstrasse 26 in 8004 Zurich
(100g cost CHF 28.50, but several infusions are possible with the tea and the dried jiaogulan is very productive).
Book Tip
:
