Lauren Wildbolz

Food of the season. Organic. Innovative. These are just a few terms that can be used to describe the gastronomic diversity in Copenhagen. Ten years ago, few people were familiar with Nordic cuisine. That has changed significantly. Copenhagen is developing into one of the leading gastronomic destinations.

The best bistro cafés can be found not far from Strøget (which means “street” in Danish), but we weren’t in the red-light district like here on Langstrasse in Zurich, Strøget is the large pedestrian zone in Copenhagen that leads through the beautiful city center. The high street is home to pretty much every fashion label in the world. In the huge Stella
Mccartney Shop
as a reward for the long “dash-walking”, we spent a long time there: Stella Mccartney, like her father Paul Mccartney, has long advocated a vegan lifestyle and campaigns for animals, for example.
At Peta
. For this reason, she also produces all her shoes, belts and accessories from the most beautiful and sustainable materials such as the best breathable
leatherette and wool
from cheerful sheep with a farm patent.

The side streets of the “Strich” are always good for little surprises and so you will not only find 42° Raw in one of these alleys, but also many other small cafés and restaurants.

But we were more interested in the green sushi Although it is not purely vegan, there is a Chef’s Choice vegan menu on the menu, which, with 5 courses, was simply fantastic and damn tasty:

Second course: Dragen Avocado Roll:

Only one restaurant could top the green Shuhi for us, so we went for brunch once and then for lunch the next day:

The Botaniq
firefly Garden.

We also met Arnaud Hauchon, the owner of Botaniq, in person. Before the Copenhagen restaurant, Arnaud had already worked as a vegan chef all over Europe, he was even once at the
Hiltel
in Zurich;-)

Arnaud Hauchon, chef and owner of the
Botaniq
in Copenhagen

Best vegan brunch of our lives. Definitely.

This is described on the menu card as follows:

All we have to say in conclusion is: off to København!

Click here & go to the past SRF1 program.

News from Müllerstrasse 64:

The new buffet system has arrived at the Vegelateria and from today you can select and scoop your own food and then pay for it by weight at the checkout with Michael or Kedar.

My plate today cost chf 15.50 and I wanted for nothing. Of course, as always, it was exquisite and visually stunning:

http://vegelateria.ch/

Calling all fashion students, budding designers and ethical style pioneers – together with compassionate footwear company
Beyond Skin
, PETA is looking for ideas for a brand-new vegan shoe!

Brighton-based Beyond Skin combines a cruelty-free approach to fashion with a real glamour factor. Its gorgeous shoes, which don’t contain any leather, wool, exotic skins or other animal products and are made from recyclable materials.

Why Vegan Shoes?

For the leather industry, millions of cows endure the horrors of factory farming, including extreme crowding, disease, food deprivation and mutilations such as dehorning, tail-docking and castration, often without painkillers. Because of improper stunning, they may face the final incision still conscious and terrified. Turning animal skin into leather also has a grave impact on the environment. It requires the use of highly toxic mineral salts, formaldehyde and other chemicals, while tannery runoff contains large amounts of pollutants, such as salt, lime sludge, sulphides and acids. Please see Fashion Designer Stella McCartney’s Video for PETA
here.

Now the boutique brand has teamed up with PETA for this exciting competition. It’s a great opportunity for an ambitious young designer to kick-start a career and see his or her creative idea go into production. So if you have a vision for a sustainable stiletto, a leather-free loafer or an ethical espadrille, please submit your entry!

To enter, please read the competition details here and then e-mail your designs to contest@peta.org.uk by 13 December 2013.

Learn about the benefits of raw foods and how to incorporate more raw and delicious foods into your daily life for better health, vitality and well-being.

Rafael Jarman is one of our raw chefs how sponsored his great raw blueberry cream cheese cake recipe for our

Cookbook vegan kitchen and friends

(will be published soon).

Rafeal is professionally dedicated to the topic of raw food living and all its various and far-reaching aspects. He loves to sharing this valuable knowledge and I help people on their individual journey to better health, vitality and joy.

Some of his raw food related experiences and professional accomplishments include:

• 2007 – Co-founded the first
  raw food potluck group
  in Switzerland together with Ilanta Sa
• 2008 – Started
  Rawvolution.ch
  , the Swiss platform for raw food news, events and resources
• 2008 – Trained at the renowned Living Light Culinary Arts Institute in the USA and certified as an Associate Raw Food Chef & Instructor
• 2010 to present – Organized events in Switzerland with leading international experts on raw food and natural health, incl.
  Victoria Boutenko
  (USA), Kate Magic (UK), Markus Rothkranz (USA)
• 2011 – Completed a 12-month training with Karen Knowler and certified as a Raw Food Coach
• 2011- Prepared every week the raw cake orders from the
  vegan kitchen
  and bakery, the first vegan restaurant in zurich, Switzerland

Now he offers the RAWlicious Number one Wokshop, called Easy& Delicious Raw Food for Everyday Life at the 1 December in the Location of the Vegelanteria in Zurich.

The Workshop will be given in english, this is also the reason why we made this blog-contribution in english…

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.