Natural doping. Free e-book from BEVEGT.

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Daniel and Katrin from the vegan running blog BEVEGT have compiled the best of 100 contributions into an e-book. You don’t have to prepare yourself for a reading marathon: the book “Plant Power” is 32 pages long. And with good reason: the authors have decided to package their findings in the form of 12 short and snappy tips. The practical benefit for readers is therefore high. However, you should not expect comprehensive explanations. There are links directly in the e-book that lead to blog posts with more biology lessons.

The first part of deals with individual nutrients. How did that work again with the proteins? The most important information about the muscle-building group can be found in the first chapter. How to get enough iron in your legs while running is also explained. The golden tip that you should definitely eat more fruit is also included. However, two important members of the nutrient family were not given their own chapter in the first part of the book: carbohydrates and fat.

The second part of the e-book is about eating before, during and after running. I would never have thought of taking small boiled potatoes with me on a long run. But where do I put the sunflower oil mayonnaise? Anyone who has never dealt with (vegan) nutrition and endurance sports before will certainly be surprised after reading this how little is needed for better performance and efficient regeneration. The importance of the recovery phase in particular is probably underestimated by many runners. Instead of taking a long shower first thing after sport, it would be smarter to fortify yourself with a regeneration smoothie.

The third part brings together some recipes for all those who are skeptical about industrially processed and expensive sports nutrition. Just do it yourself: from regeneration smoothies to protein gels and energy gels.

Conclusion: What costs nothing is worth nothing, is in this case an outright lie. You can register for the newsletter at bevegt.de and then download the e-book for free.

On November 1st, the vegan kitchen served 40 guests with 4 courses

World vegan Day, of course the vegan kitchen is in the kitchen:

 

The aperitif was served with organic vegetable sticks & curry and chive-soyanada cream cheese dip

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The starter was a crunchy seasonal salad with fresh basil,

Beetroot strips and crispy sunflower seeds

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By the way: nothing works without hard-working and bright-eyed helpers.

A big thank you to everyone involved for their fantastic efforts!

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And unfortunately… There was no time to take a picture of the main course, breaded celeriac escalope with polenta wedges and cabbage stalks in a fresh pumpkin seed-iron organone sauce🙁

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Dessert, to top off the day, was a panna di coco with plum and cinnamon compote,

Pine nuts, soy whipped cream and a brownie biscuit

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Catering for Christmas business lunches or other occasions can still be booked.

Please send your request to info@vegankitchen.ch, we look forward to receiving your order!

 

Skin illuminating

 

The online store Biomazing and Max and Me invited me to a press event which I, as a beauty blogger and self-confessed natural cosmetics fan, couldn’t miss.

 

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A few quick facts about the vegan body flatterers:

Max and Me body oils – a wonderful, purely organic composition of the finest carrier oils and highly vibrant essential oils – make the skin glow and reveal it in all its beauty.

Each of the 7 body oils is an energetic composition of valuable, cold-pressed carrier oils (finest organic argan oil, wonderfully protective South African organic marula oil, Chilean organic wild rose oil) and wonderfully fragrant essential oils.

All max and me body oils are BDIH-certified. In addition to the careful selection of the plant-based raw materials used, the ecological compatibility of each product plays an important role: environmentally friendly and resource-saving manufacturing processes, optimum degradability of raw materials and the economical use of recyclable packaging.

 

 

 

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In the Biomazing showroom in the old town of Winterthur, I was allowed to choose one of the products just described purely intuitively. With my eyes closed, I grabbed the crystal creature.

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The scent of the precious liquid beguiled me immediately and the hand massage I was then allowed to enjoy with it helped me to relax completely. To top it all off, we were even allowed to taste his exquisite oil on a piece of bread, as proof of how pure the ingredients are, and lo and behold, it also tantalizes the palate.

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Masseuse whose name has unfortunately slipped my mind/ Tanja founder Max and Me/ Anna from Biomazing

I don’t believe in the existence of elves, but anyone who feels comfortable in their own skin definitely has a beautiful aura.

www.biomazing.ch

www.maxandme.at

 

 

Good food for you for free at the Hilde an der Sihl

30.9-6.10.2013

Letze Woche vom Montag bis Samstag wurde im La Perla Mode an der Langstrasse täglich für 40 Personen frisch aus dem Müll “gourmet-mässig” gekocht. GOOD FOOD FOR YOU FOR FREE, das Langzeitprojekt von Lauren Wildbolz wächst und wächst. 2015 ist wird nun eine Europa Tournee geplant.

IMG_7753 IMG_7756 IMG_7757Einen ganz herzlichen Dank an die Auftraggeber von Hilde an der Sihl, dem Austauch-Theaterfestival und auch Dobby, meiner Helferin die mit Tat und Kraft täglich pünktlich auf der Matte stand.

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Another vegan restaurant, the Sanus Viventium, since Friday, September 27, 2013

Sanus Viventium, a new vegan and raw food restaurant, opened its doors in Rapperswil yesterday:

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In the middle of the beautiful car-free old town at Hauptplatz 4.

 

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The vegan kitchen took on an advisory role for the restaurant set-up in the last few weeks and was also invited as a guest on the evening of the pre-opening:-)

 

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There were live music interludes.

 

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…And a very successful 4-course dinner (menu above).

 

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The risotto with pumpkin and apple was topped with Maronni crunchies (by Aris) and tasted delicious.

 

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Christian Zucol (left in the picture), the host and career changer, introduced his kitchen team with great linguistic skill and elegance and also gave an exciting speech.

 

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Jana Gemperle brought the whole raw food spirit to the restaurant concept, but will be emigrating to New York in 5 weeks due to an unbeatable offer.

The recipes remain for the fall and winter menu and the Sanus Viventium is therefore still looking for reinforcement in the kitchen: it should be an all-rounder, certainly with a completed cooking apprenticeship and preferably vegan, of course;-)

 

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Professionals at work (picture above).

 

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And the result of the professionals incl. Restaurant logo in “chocolate style”: Raw food cheesecake New York style (by Jana).

 

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Nothing works without a smiling kitchen assistant…

 

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Of course, friendly service staff are also a must, otherwise who would bring the delicacies to the tables?

 

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Finally, here is a picture of the great kitchen team: May they live high and healthy, three times high, healthy, high, healthy, high, healthy:

Sanus Viventium (live healthy)!

 

 

 

REVIEW OF THE GREAT

 

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…The Ashtanga Yoga and vegan Food weekend was taking place at the Tellergut, it is located near to Einigen, a very charming village on the south side of Lake Thun….

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…we had a wonderful Ashtanga Yoga Mysore Style practice with Chiara.

 

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She was giving an additional yoga theory class, about the

Patanjali’s Eightfold Path

of Yoga
to deepen our knowledge.

 

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This unforgettable weekend did served organic vegan food fresh from the local garden. The weekend was perfectly complemented with one green smoothie workshop…

 

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…and a Vegan Food Cooking Class by Lauren. She was sharing her delicious vegan and healthy recipes.

 

And here you can see our past program:

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The Experience was to nourish the body and heart through healthy living foods and yoga, and incorporate these changes to our daily life. We are very thankful for this successful weekend!”

With deep gratitude,

Chiara & Lauren

Opening of the first vegan restaurant in Switzerland in 2010

The opening of the new and first vegan restaurant “vegan kitchen and bakery” at Müllerstrasse 64 in 8004 Zurich by Lauren Wildbolz was a long time ago.

Lauren Wildbolz was a blogger for a long time and the head chef at the new vegan restaurant in Zurich, the vegan kitchen & bakery.

Before that (2007/2008), she worked as a vegetarian cook in a juice store in Zurich’s old town and became a vegan with even more depth in 2008. This change inspired her to open Switzerland’s first vegan restaurant in Zurich in November 2010.

The vegan kitchen & bakery was then sold to the Soyana company and the vegan restaurant with vegan ice cream (the Vegeglanteria) is still located at Müllerstrasse 64, now called The Sacret.

Lauren Wildbolz is no longer involved in the new vegan restaurant, but is very happy that it is still vegan and cooked with organic food: The vegan buffet over lunch is highly recommended! Below you can see a video from that time: The Star TV report from January 27, 2011 about the newly opened vegan restaurant Vegan Kitchen And Bakery in Zurich.

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More Information
The Star TV report from 27.1.2011 about the newly opened vegan kitchen and bakery in Zurich: http://vegankitchenandbakery.ch

pretty& pure

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pretty& pure
is the first beauty organic store with a unique vegan cosmetic selection:

From vegan brush sets to nail polish, the founder, Sarah Semrau (and our beauty guest blogger), offers almost everything the V-heart desires: Here you can see the
brands here
.

We were there for the opening and of course we provided vegan kitchen catering.pretty& pure2

Brown rice sushi, cashew nuts & pistachios a la Provinciales as well as hummus and sunflower remoulade party bread. The beautiful cupcakes were from Miyuko.

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In addition to the fantastic selection of cosmetics, Sarah offers various beauty services, such as “Detox your beauty case and go natural!”.

As a well-known make-up artist in the scene(click here to go to her website), there is also the option of having your make-up pimped from “natural beauty make-up” to “glamor make-up”;-)

You can find all their current offers here.

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Sarah packing in her new store with vegan kitchen sushi.

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By the way, Sarah Semrau also has a natural beauty recipe in our vegan kitchen and friends cookbook,

Pre-orders as of now
here.

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Pretty & Pure

Rotbuchstrasse 16

8006 Zurich

Tue-Fri 11:00 – 18:30

SA 10:00 – 16h

 

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sarahsemrau.com

 

vegankitchenandfriends.ch

 

vegan kitchen catering

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Minimizing meat consumption by just a fifth of the current level!

The new study by the Universities of Hohenheim and Göttingen examined the effects of reduced meat consumption on global agricultural prices and global food production,
The result is amazing:

A 19% reduction in meat consumption in industrialized countries would not only lead to a global reduction in meat production of 2.5% and a reduction in the world market price for meat. The lower demand for animal feed and the general decline in consumption could also lead to a fall in prices for other products such as grain. Poor countries in particular benefited from these price reductions.
Minimizing meat consumption by just a fifth of the current level would therefore appear to be a more than effective means of transforming the global agricultural sector and improving the global food situation.

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“70 to 80 percent of the world’s agricultural land is used for fattening, but only contributes 17 percent of the world’s food in terms of calories:If the citizens of the USA alone were to reduce their meat consumption by just 10 percent each year, the food saved could feed around 60 million people worldwide. Currently 900 million people are starving, every 7 seconds a child under the age of ten starves to death…”

Source: Handbook, RAtschlage und Einblicke für ein grüneres Leben by Greenpeace, ISBN:978-3-03774-048-4

 

You can find a summary of the study here.

Click here for the full study.