If you are thinking about eating more ecologically and climate-neutrally, then this cooking course offers examples of practical and conscious implementation.
We cook with seasonal and regional products and herbs from the garden. The animal protein-free and industrial sugar-free wholefood diet consists of fresh foods. In this course, you will receive further tips on the topic of "sustainability and health" in cooking.
Here are some initial recipe ideas:
- spicy wild garlic and radish salad with cashew dressing
- Beet falafel with carrot taziki and chips
- Wheat risotto with a herb topping made from goutweed and dandelion leaves
- Quiche with beluga lentil filling
- Vegan homemade bolognese with wholemeal pasta
- Crunchy vegetable potato chips and rosemary and garlic buckwheat potato chips
- carrot green pesto
Please bring along: Drinks, apron, tea towels, containers for any leftovers and a small screw-top jar for homemade pesto.