Cruelty free eastern.

At Easter, masses of eggs are once again dyed, “inked” and eaten. Milk chocolate bunnies fill department stores to the ceiling. And the baby lamb as “Gitzi” on the menu in the restaurant is unfortunately also a big seller every Easter. Numerous vegan Easter treats available from Alnatura or your local organic food store show that there are other ways. If you still want to celebrate Easter with your children, you can paint fruit with a hard shell and in no time at all the Easter bananas are born and ready to hide. Find out more here.

Here are four more recipe tips for Easter:

Easter cakes

Fruity Flowers

Raw Eatsern Cheesecake

Home Made Chocolate Bunnies

Happy cruelty free eastern!

Experimental gastronomy at Museum Rietberg

On 2. and From June 3, 2017, Steinbeisser will be presenting a very special culinary event in the Museum Rietberg’s summer pavilion: “Experimental Gastronomy”. Michelin-starred chef Fabian Spiquel, head chef of the Maison Manesse restaurant in Zurich, which has been awarded one Michelin star and 15 Gault Millau points, serves a purely plant-based menu with organic products from the region. He is inspired by the current exhibition “Osiris – The Sunken Secret of Egypt”, which tells legendary stories and reports on sensational finds from the depths of the Mediterranean. Cutlery, plates and bowls are artistically interpreted to match the extraordinary ambience and culinary delights. The evening is an overall experience that combines gastronomy, art and nature in an exciting way.

The vegan creations of star chef Fabian Spiquel
Fabian Spiquel is a culinary innovator who is passionate about experimenting, always on the lookout for unusual and surprising flavor combinations. For him, the kitchen is a creative playground with unlimited possibilities. He roams the globe in search of healthy and tasty rarities. For the event in the Museum Rietberg’s summer pavilion, he uses only organic and biodynamic ingredients from neighboring regions of Switzerland, Germany, Austria and France. The wine accompaniment is the work of Jean-Denis Roger, sommelier at Maison Manesse.

Details and reservation

Price: 6-course menu with wine or juice accompaniment CHF 275.

Dates: Friday 2nd and Saturday June 3, 2017, starting at 19:00.

Venue: In the summer pavilion, Museum Rietberg, Gablerstrasse 15, 8002 Zurich.
We recommend traveling by public transport, further information can be found here.

Reservations: Reservations by e-mail to: info@steinbeisser.org
The Steinbeisser team is also happy to cater for food allergies and intolerances. Please indicate this when making your reservation.

Wild herbs Contribution by Ruth


Tuesday 18 April Green Smoothie market visit all info
here
.
Lauren Wildbolz is on the hunt for herbs and vegetables at Helvetiaplatz. I got to know Lauren when she opened her first vegan restaurant in Zurich and asked me if I could make her Kräuter-Kränzli for the opening.

I was very happy to do this and since then she has been coming regularly to our market stall to buy her herbs and vegetables.

Herbs are my passion. Of course, this also includes
wild herbs
which are still authentic in their mineral and vitamin compositions and which above all have advantages over cultivated herbs.

At the same time, they are a link to cooked and raw food and, more so than cultivated herbs, they contain important compounds that are essential and therefore unadulterated and not bred out (e.g. bitter substances in salads and vegetables).

The large farms are no longer able to produce a variety of crops, so over the last 50 years it has developed that such farms all grow roughly the same thing. The superiority over small farmers is very great.

To track down wild herbs, you need a lot of knowledge, a little courage and a lot of time. But they are not yet lost, and we can even find them on our doorstep, in our own garden or on the balcony, as long as we don’t pull them out unknowingly!

In keeping with the theme of the new
Lauren Wildbolz book VEGAN LOVE
here are a few examples for moms-to-be, moms-waiting and moms-to-be:

Nettle: What an indispensable plant and not interchangeable with any other (Rudolf Steiner). Harvested green as a side dish with potato stock (nettle spinach)

Tea infusion with fresh or dried leaves

As an addition to herbal salt or cooked as a soup! Wonderful!

Nettle root extract in fruit vinegar for a foot bath (leave to infuse for 2-3 weeks in a warm place in a closed jar).

Ingredients: Histamine, acetylochine, yellow gall and formic acid, vitamins A and C, iron, magnesium, silicon, sodium, potassium and calcium.

 

This is just an example, because there are many more plants that are of great value during pregnancy, such as lady’s mantle, Bellisperemnis, Malva sylvestris (bird’s-eye weed – high vitamin C content).

Now to a monastic herb of the rue (Ruta graveolens), a strong-smelling and not unproblematic phenomenon, as it produces substances on its leaves during photosynthesis that can easily lead to inflammation of the skin and sometimes cause real burns (should not go unmentioned in this context).

It also has laxative and pregnancy-preventing properties. Therefore not to be used before or during a desired pregnancy.

Otherwise, use sparingly in salads in the kitchen or spread a few leaves on a soy cream cheese sandwich or church pea puree (hummus), an enrichment!

Ingredients: essential oil, alkaloids, flavone, ruby

 

Sincerely,

Ruth Gerber, organic gardener and herb specialist

Organic Birchhof, Roger Gündel Oberwil-Lieli

If you would like to meet Ruth in person, you can do so spontaneously next Tuesday at the Green Smoothie Market visit, all information here.

Organic vitamin B12 – new ways to supplement your diet?

Organic vitamin B12 in organic and organic-vegan products does not yet exist. However, a project group at the St. Gallen University of Applied Sciences sees great added value for vegans and vegetarians and would therefore like to investigate whether you can also discover added value in this.

By taking part, you can help to ensure that customized BIO-vegan products are provided with the valuable BIO-vitamin B12 in the future. The project team would be delighted to have your support in completing the survey.

Click here for the survey.

Shoe Cabinet

Of course, I am always asked at my public appearances whether my shoes are free of animal ingredients, i.e. not made of leather. Yes, I’ve not only been eating vegan for 10 years, but I also live vegan and that includes wearing shoes made of artificial leather, cork and Piñatex – a leather-like material made from the long fibers of pineapple leaves.

However, I didn’t throw away my old leather shoes back then, but wore them to the bitter end before replacing them with sustainably produced, vegan shoes. We have already reported on these procedures several times here on the blog:

In her Shoes

The leather industry

Making Leather and Meat Better

I now have a nice collection of vegan shoes that cover all four seasons here in Switzerland. Everything from Brave Gentleman to Stella McCartney and No Animal Brand can be found in my shoe box. I personally always find inspiring names like Good guys don’t wear leather or Cri de Coeur (cry of the heart) or Beyond Skin super fitting and motivate me to continue on this path because these labels always produce innovative and cool shoes. I can tell you from experience that vegan shoes last much longer because they are always waterproof and stay in good shape even in a hard winter with snow and salt on the roads.

Shoe brands above from left to right: Ahimsa Shoes, Cri de Coeur. Below, from left to right, Noah and Stella McCartney.

Here in the picture: Weiss Secondhand Stoff Stilettos, Ahimsa Shoes, Sydney Brown, Esprit, Olsen Haus, Ahimsa Shoes, Good guys don’t wear leather.

Gold stilettos by Beyondskin.

Shoe box by Ikea, here and here.

Magic Tea

Right now in the spring, we should thoroughly clean our body so that your bikini figure can score in the summer. A glass of hot water immediately after getting up in the morning early brings your entire system in a motion. Refined with these fruity citrus fruits, this will make a really delicious magic drink for the best start into the day. In addition, the fresh ginger brings warmth into your body and wakes you up. The fresh peppermint helps you for a pleasant breathe. Drink this tea over the day again and again and especially after too much coffee: it is a super rehydration for your body.

Use for the preparation of this tea different citrus fruits such as oranges, grapefruits, lemons or limes and cut some tranches fresh ginger and add this extra into the tea. Some leaves of fresh peppermint can be added after the pouring. Please ensure that the citrus fruits, the ginger and also the fresh peppermint are bought in organic quality so that you can use the peel of fruits for the tea without any thought of pestiziede. A physical detoxification of the heavy winter food is now no longer in the way, because summer bodies are made in the spring!

Only the best is good enough.

Dear mothers
Together with Eva’s Apples – vegan Store & more we are giving away 5x the fine Baby Shampoo & Wash Gel from Sanctum worth CHF 17. The ingredients are 100% natural and this light foaming gel gently cleanses your baby’s delicate hair and body.

When shopping* in Eva’s Apples’ vegan online store, simply write “Baby” in the comments and you’ll be entered into the prize draw. So order whatever vegan food you like now and, with a bit of luck, win this valuable product for your baby.

Many thanks to Eva`s Apples and SanctumSwitzerland.

*You can also take part in the prize draw by sending an email to info@evas-apples.ch with the subject “Baby”.

 

Happy Valentine.

The Valentine Green Smoothie Bowl

Recipe

1 pc. Organic pears, well ripened

1 handful of organic spinach1 handful of organic kale

1 tsp bourbon vanilla seeds, dried Water

a few fresh peppermint leaves

1 pinch of spirulina powder

3 pcs. Edible roses (globe or organic from the garden)

1 tbsp chia seeds

10 g shredded coconut, ground

10g sesame seeds, unpeeled

Preparation for 1 bowl

Have a bowl ready. Rinse all fresh ingredients well with cold water. Cut the pear in half. Place half of the fruit in the high-powered blender, add the spinach, kale, half of the peppermint and the vanilla together with the water and blend for approx. 90 seconds at the highest setting. Meanwhile, cut the other pear halves into mouth-sized pieces and add to the bowl. Pour the green smoothie mix into the bowl and garnish with the remaining ingredients. Enjoy with a soup spoon.