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Eat Banana Peel? Here’s How You Can Cook Them

You can actually eat banana peels. Raw they taste rather bitter, but they are easy to process. We’ll show you how.

Eating banana peels sounds strange at first. But not only the inside of the banana contains many nutrients, but also the banana skin – it is particularly rich in potassium. Since banana peels are quite firm and fibrous when raw and also taste bitter, you should eat them cooked. The banana peels taste a little sweet and slightly nutty.

Eat banana peel – You should pay attention to this

If you want to eat banana peels, you should buy organic bananas. According to a sample from Öko-Test, unripe bananas are very susceptible to caterpillars and fungal diseases, which is why they are protected from infestation in conventional agriculture with synthetic chemical pesticides.

Also make sure that you wash the bananas well before further processing, even if you use organic bananas. Sometimes pesticide residues are also found on bananas from organic farming.

Eat banana peel: That’s why it’s a good idea

When you eat banana peels, you’re not only helping to reduce food waste – banana peels contain many vitamins, such as vitamin C, vitamin B6, vitamin K and folic acid.

In addition to the vitamins, there are also some minerals such as potassium, magnesium and phosphorus in the banana peel.

Four quick banana peel preparation ideas

There are several ways to eat banana peels. These recipes are quick to make and taste good:

Baked Banana Peel:

Separate the top and bottom of the banana peel and cut into strips.
Sprinkle the banana peel with sugar or drizzle with simple syrup or honey.
Let the banana peels cook in the oven at 180 degrees for half an hour.
Pulled banana peels:

Cut off the ends of the banana peel again.
Using a fork, tear the banana peel lengthwise into strips. Season with oil, paprika powder and cumin.
Sauté chopped onions and garlic in oil. Then add the banana peels with some water and wait five minutes.
Now add barbecue sauce and let the pulled banana peels simmer for ten minutes.
Season everything with salt and pepper.
Banana Peel Smoothie:

Cut two peeled bananas into small pieces.
Add 1 tablespoon cocoa, 3 teaspoons chia seeds, and 3 teaspoons grated chocolate, and 8 ounces apple juice.
Blend everything in a blender for about 30 seconds.

Banana Peel Cake:

Preheat your oven to 180 degrees.
Cut three banana peels into chunks and place in a blender with 1/4 cup of water.
Separate the yolks from two eggs and save the whites for later. Then beat the egg yolk with a cup of cane sugar and 30g of butter until a light yellow mass forms.
Mix in the banana peels, then add 1.5 cups of flour and 3 teaspoons of baking powder.
Then beat the egg whites until stiff and carefully fold them into the cake mixture. Pour the mixture into a baking pan and let it bake for about 30 to 40 minutes (depending on the thickness of the cake).

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7 Roots and Tubers to Eat in Winter

In winter, one regularly gets the feeling that hardly anything is growing. This often overlooks the many nutrient-rich, edible roots and tubers that are in season during the winter months. These 7 show that winter is more colorful than you think.

Berries, cherries and plums – summer and autumn brought us a rich supply of fruit and vegetables. But even those who have not pickled vegetables or dried fruit do not have to do without vitamins in the winter months. These seven roots and tubers make your winter diet more colorful than you think.

7 edible roots and tubers in winter

  • salsify
  • carrots
  • Jerusalem Artichoke
  • parsnip
  • turnip
  • Potato
  • Beetroot

Black salsify – the winter asparagus

If you peel the black spears, they look like white asparagus. Black salsify is therefore also often called winter asparagus. This edible root tastes spicy and slightly nutty, with a texture similar to that of carrots or parsnips. From October to April you can get them mainly at weekly markets and greengrocers, but also in some supermarkets. You should only buy intact roots; broken ones quickly dry out and harden. Black salsify is rich in nutrients such as calcium and phosphorus; thanks to the high fiber content, it is also very figure-friendly and good for digestion.

The preparation of the black salsify is a little more complicated: it has to be brushed well and peeled raw with a vegetable peeler. It is best to wear gloves when doing this, because the sticky milky juice that escapes leaves dark stains on the skin and on textiles. You can then cook the roots. Black salsify tastes good in salads, soups, risotto and as a dumpling filling or like asparagus with melted butter and boiled potatoes.

Carrots: good for skin and eyesight

Whether raw, fried, boiled or mashed, carrots always taste good and are also healthy: The beta-carotene, the precursor of vitamin A, which it contains in abundance, has a positive effect on our eyesight and the growth of our skin. So that you can absorb it optimally, carrots are best eaten cooked and even better together with some fat. Carrots also contain smaller amounts of iron, potassium and calcium. The roots are harvested from March to December. In the winter months you get them from storage, as do many other edible roots as well.

By the way: It is true that beta-carotene also affects the color of our skin, but in order to get a darker complexion you would have to eat about five kilos of carrots a day. However, scientists have proven that eating carrots can make people look healthier and therefore more attractive.

Jerusalem artichoke – underestimated vitamin bomb among the edible roots

Jerusalem artichoke originally comes from America and is now mainly grown in southern France. The plant is a type of sunflower with bizarrely shaped bulbs growing on its roots. These are a bit difficult to peel, but can also be eaten raw and unpeeled.

The tuber vegetables are often regarded as unwelcome weeds because once they are in the ground, they are difficult to get rid of. Jerusalem artichoke not only tastes delicious, it is also a real nutrient bomb: The edible root contains a lot of protein, potassium, calcium, phosphorus and vitamins A, B and C and is also rich in fiber and iron.

Jerusalem artichokes are harvested from October to March and are best eaten and processed fresh: in creamy soups, sauces, vegetable casseroles, gratins or purees.

Edible root parsnips – a mild winter vegetable

Old vegetables are making a comeback, including parsnips. They used to be one of the staple foods, but have since been pushed out by higher-yielding types of vegetables and have now found their way back onto our plates: in stews and soups, as gratins, in salads or as oven-baked vegetables.

The tuber tastes mild and is particularly suitable for sensitive stomachs and as baby food. Preparing parsnips is not difficult: just cook them like carrots. It is best to eat them with the skin on, because this is where the most nutrients are found: lots of vitamin C and minerals. The roots are harvested from September, they are in season throughout the winter – parsnips are one of the few types of vegetables that become milder and sweeter when exposed to frost.

Rutabaga – unpopular superfood

Especially in times of war and hardship, the swede was the only source of carbohydrates for humans and animals – and was therefore removed from our menu for a long time. Even star chefs know that they wrongly have a rather bad reputation. Swedes taste mild and slightly sweet and are particularly good as a soup, puree or cooked in salted water or broth for 30 to 40 minutes. When buying, the following applies: the smaller the beet, the more tender and fresh it tastes.

The swede could also pass as a regional superfood, it contains a lot of protein, beta-carotene, vitamins B1, B2 and C and plenty of minerals. It is harvested from September to November, after which it is available from storage.

Potatoes – the classic among the edible roots

The best-known and therefore most popular edible root is probably still the potato. The versatile tuber is one of the staple foods; thanks to many nutrients and the mixture of different dietary fibers it is very healthy.

Potatoes are harvested from May to October, the rest of the year they come from stock. You should definitely use organic potatoes here: In conventional storage, liquid herbicides are used, which prevent the potatoes from germinating naturally. The remedies are by no means harmless and a small part also goes from the skin into the pulp. Such germ inhibitors must not be used with organic goods.

Beetroot – the colorful salad ingredient

Beetroot is a true superfood (also among the edible roots): rich in vitamin B, potassium, iron and folic acid, it purifies the blood, deacidifies the organism, lowers blood pressure and stimulates the metabolism. The local red tuber tastes aromatically earthy and slightly sour, depending on how it is prepared. Raw in a beetroot salad, it tastes particularly good in combination with apples. Cooked, it is a wonderful ingredient in couscous or a delicious side dish for hearty dishes. Since the juice stains heavily, it is best to wear gloves when preparing it (e.g. washing-up gloves that can be reused after use).

The domestic beet is in season from July to March. It is best to buy the rather smaller tubers; large, fat beets are often woody.

In our seasonal calendar you will find other types of vegetables that you can get regionally in winter.

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Brussels Sprouts are Healthy: That’s Why You Should Eat the Regional Winter Vegetable More Often

What makes Brussels sprouts so healthy is not only plenty of vitamin C. When bought regionally, the winter vegetable is also a sustainable food.

Brussels sprouts belong to the cruciferous family and have been cultivated in Europe for around 200 years. At that time, farmers in Belgium began to grow the cabbage variety – which is why the florets are also called “Brussels cabbage”.

Brussels sprouts are a particularly digestible variety of cabbage that usually does not cause bloating or abdominal pain. Its strong aromatic flavor becomes milder after the first frost: then the sugar content increases and the cabbage tastes sweeter and less bitter. But whether strong or mild – Brussels sprouts are always healthy.

Brussels sprouts: Healthy thanks to vitamins and minerals

Numerous important vitamins and minerals make Brussels sprouts healthy (data from the USDA per 100g):

Vitamin C (85 mg) strengthens the body’s defences. 100 grams of Brussels sprouts contain about 85 milligrams of vitamin C.
Vitamin B-6 (0.2 mg) strengthens the immune system, among other things.
Vitamin A (38 micrograms) primarily supports bone formation, the skin and visual performance.
Vitamin K (177 micrograms) regulates cell growth and is important for blood clotting. Attention: Vitamin K inhibits the effect of vitamin K antagonists, which are contained in some medicines. If you are taking such medications, you should not consume too much vitamin K.
Potassium (389 mg) controls the transmission of stimuli in our muscles.
Calcium (42 mg) strengthens our bones and teeth.
Iron (1.4 mg) primarily transports oxygen in the blood.
According to research by the NDR, the vitamin C content in frozen Brussels sprouts is higher than in fresh ones. It depends on what “fresh” means. If you harvest Brussels sprouts in your garden and process them directly, the vitamin C content will be higher than fresh Brussels sprouts that have been stored in the cold store for some time and have been transported.

Brussels sprouts as part of a healthy diet

Not only the high amount of vitamins and minerals make Brussels sprouts healthy. It also contains other substances that promote our health:

Bitter substances stimulate digestion and soothe the gastric mucosa. They can even relieve mild abdominal pain.
Together with iron and vitamin B, folic acid (folate) promotes healthy blood formation.
Studies indicate that Brussels sprouts may help reduce the risk of type 2 diabetes.

With just under four grams of protein and fiber per 100 grams, Brussels sprouts not only provide important energy, but also fill you up in the long term and get your digestion going.

So it pays to include Brussels sprouts in your diet. Especially in winter it is an important supplier of health-promoting substances: it is one of the few regional vegetables that are still growing.

Brussels sprouts: Healthy and sustainable winter vegetables

Healthy Brussels sprouts are in season from November to January. It is a good alternative to vegetables that have to be imported from warmer regions in winter. However, only around 15 percent of the Brussels sprouts in the supermarket come from Germany. The rest comes mainly from the Netherlands, Belgium, Great Britain and France. Regional Brussels sprouts have a low carbon footprint, making them a sustainable food.

Tip: When shopping, pay attention to where the Brussels sprouts come from. At weekly markets or in organic supermarkets you can often find fresh Brussels sprouts on a stick from local farmers and you can shop regionally.

Cook Brussels sprouts properly

Its valuable ingredients make Brussels sprouts so healthy. To preserve them, you should prepare Brussels sprouts as fresh as possible. When buying, make sure that the florets are firm and light green. At room temperature, the florets wilt quickly. They will keep in the fridge for several days if you wrap them in a damp cloth.

Before processing Brussels sprouts, first remove yellow or loose leaves. Then you should clean the Brussels sprouts, remove the stalks and cut them in a cross shape. This way they cook evenly. Then you can prepare the florets:

Blanch Brussels sprouts: Bring water to a boil in a saucepan and add the Brussels sprouts. Leave it in the boiling water for about three minutes. Then drain it and let it cool in ice water for another three minutes. You can freeze blanched Brussels sprouts.
Boil and prepare Brussels sprouts: Place the florets in a saucepan with water and bring to the boil. Then turn down the heat and put a lid on the pot. After five to seven minutes the cabbage will be al dente.
You can process the cooked florets as you wish – let yourself be inspired by our healthy Brussels sprouts recipes, for example.

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Kumquat: How to Plant and Eat the Exotic Fruit

Kumquats are small, orange fruits that have a sweet and tart aroma. The “dwarf oranges” originally come from Asia, but they also thrive here. You can find out how to plant and eat kumquats here.

Kumquats are also called dwarf oranges because they are very similar in color to traditional oranges. However, with a maximum length of five centimetres, they are significantly smaller and more pear-shaped to egg-shaped than round.

Properties of the kumquat plant

Growth: Kumquats grow on an evergreen shrub or small tree that can grow up to 15 feet tall. If the shrub is in a bucket, it will be a maximum of one and a half meters high. The branches can sometimes have small thorns and bear white flowers in spring.
Yield: A mature tree can produce several hundred to several thousand fruits per year. The fruits are edible and have a sweet and sour taste.
Origin: The kumquat tree originally came from Asia, but today it is also cultivated in America, Africa and in warm southern European locations, such as Corfu.
But you can also grow kumquats at home. So you can enjoy the fruit without having to travel long distances that cause a lot of CO2 emissions. However, kumquats are not the most resource-efficient plants either: They need water every day in summer and also have to be fertilized regularly.

Plant kumquats

Kumquats are exotic fruits that come from a warm climate. Accordingly, they are not hardy and do not grow well outdoors. A bucket is better because the shrub can be outside in summer and move to winter quarters in autumn.

You can grow kumquat bushes from seed, but then you’ll have to wait a few years for the first fruit. The first harvest is quicker if you buy a pre-grown shrub from a garden store. In order to avoid long transport routes, you can make sure that the shrub comes from Europe if possible or was grown locally in specialist shops.

Location:

Kumquats need sun and warmth. Therefore, you should choose a bright location where the shrub gets as much direct sunlight as possible. For example, conservatories, balconies and terraces are good if they are on the south side of the house. The kumquat shrub should be in a wind-protected corner and protected from drafts.

Planting:

The kumquat shrub thrives best in very nutrient-rich soil mixed with plenty of compost. Calcareous soils are unsuitable.
So that the soil does not become too compact but remains permeable to water, you should add some leaf soil or peat substitute. Read more: Peat-free soil: why peat is a problem. In another article we will show you how to make peat-free soil yourself.
Your planter should be about an inch larger in diameter than the one you purchased the shrub in. The jar should have a drainage hole. Lay stones or shards of pottery over the hole so that the water can drain off easily.
Cover the potsherds or stones with some soil and then plant the shrub. Fill the container with soil and water the shrub well. But make sure that no waterlogging forms.

Caring for and overwintering kumquats

Care

Watering: From spring to autumn, the kumquat bush needs plenty of water. It can also be watered again when the soil is still a little damp. In extreme heat, it may need water every day. Rainwater or low-lime tap water is best.
Fertilizer: In the growth phase (mid-April to the end of August), the shrub needs fertilizer regularly. You can mix some mineral fertilizer into the soil about once a week, and occasionally add some organic fertilizer as well.
Repotting: Every two to three years you should replant the shrub into a pot that is about four centimeters larger. Spring is best for repotting, before the shrub sprouts again.

Hibernate

Although kumquats do not like frost, they can withstand slightly below zero. Nevertheless, they should be brought indoors over the winter, from the beginning or middle of November, depending on the region. A bright place with temperatures between five and ten degrees Celsius is suitable. That would be, for example, bright garages, frost-free greenhouses or unheated conservatories and hallways.
In the winter quarters you do not have to fertilize the kumquat shrub and only water it sparingly when the soil is superficially dry.
Hibernation ends at the beginning of April. The transition to the outside should be done carefully. Choose an overcast day to put the shrub outside again, otherwise it could get sunburned.

Harvesting and eating kumquats

You can simply pick kumquats from the bush as soon as they have turned a beautiful golden yellow to dark orange colour.

The fruits have a sweet skin and sour flesh, so they taste especially good if you eat the skin as well. To intensify the sweet taste, you can rub the kumquat back and forth between your fingertips and apply light pressure to the skin. In this way, the aromatic substances in it are released better.

You can easily pull off or cut off the base of the stem. Inside are the seeds of the fruit. They have a bitter taste. If you don’t like this one, you can cut the kumquat in half and remove the seeds before eating the fruit.

The fruits are not only suitable for direct consumption, but also taste good when you cook jam with them.

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Vegan Food Pyramid: How to Eat Healthy

The vegan food pyramid helps vegans eat a balanced diet. In this way, even with a plant-based diet, they receive all the important nutrients and can prevent deficiencies. You can find out exactly how the pyramid is built here.

What are food pyramids?

A food pyramid represents nutritional recommendations in the form of a pyramid: the broad basis is formed by foods that you should eat a lot of. The foods at the top, on the other hand, should only be eaten in small amounts. In this way, the food pyramid aims to make it easier for you to recognize how you are eating healthily. When evaluating and classifying the individual foods, a low energy density and a high nutrient density are usually in the foreground.

The classic food pyramid contains meat, eggs and dairy products. For people who eat no meat, there is also a vegetarian or vegan food pyramid.

The vegan food pyramid: what makes it special

The vegan food pyramid is intended to be an orientation for vegans who want to eat a balanced diet. Because especially people who eat plant-based food must ensure that the body is supplied with sufficient nutrients. In this way, they can prevent nutrition-related diseases or deficiency symptoms.

For example, Peta provides such a vegan food pyramid with six building blocks. It shows what a balanced, purely plant-based diet looks like that supplies the body with all the important nutrients.

The bottom three elements of the vegan and traditional pyramids are almost identical:

they consist of

1. liquid,

2. fruits and vegetables,

3. as well as grain and potatoes.

In the upper sections of the vegan food pyramid, however, all animal foods are missing. The upper sections consist of

4. protein products as well as nuts and seeds,

5. Oils, fats and salt,

6. Sweets, kibble and alcohol.

The vegan food pyramid replaces animal protein sources with legumes, nuts and seeds. Fats do not come in the form of dairy products or eggs, but in the form of natural oils or spreadable vegetable fats.

The vegan food pyramid put into practice

In everyday life, the vegan food pyramid should serve as a practical guide: It shows you which foods and in what quantities are part of a balanced plant-based diet. Peta indicates the quantities in portions. A serving is roughly the amount that fits in one hand (e.g. an apple, a slice of bread, a glass of water). For small fruits, grains, or salads, a serving is the amount that fits in both hands when formed into a bowl.

It is up to you to put together the meals according to the recommendations. So you can choose what you eat, when and how according to your personal taste, habits and individual energy needs.

Level 1 (Base): Drinks

Sufficient fluid intake is the basis (not only) of a vegan diet.
You should drink one to two liters of water a day. That’s about six servings. You can also replace some of it with other non-alcoholic, low-calorie drinks such as teas or heavily diluted juice spritzers.
You can also drink liquid as coffee or black tea. Don’t drink more than four small cups a day, though.
For bottled water, Peta recommends high-calcium varieties (containing over 400 milligrams of calcium per liter). But note: In Germany, the drinking water is of very good quality. So you don’t have to use bottled water.

Level 2: Vegetables and fruits

You should eat three servings of vegetables (about 400 grams) and two servings of fruit (about 300 grams) a day.
Vegetables and fruit form an important basis because, despite their low energy content, they fill you up well and provide the body with important vitamins, minerals, fiber and secondary plant substances.
Dried fruit can also be on the menu from time to time and can replace a portion of fresh fruit. Note, however, that dried fruit contains a lot of sugar. So don’t take too much of it.
If possible, you should buy fruit and vegetables that are seasonal, organic and regional: They are always fresh, have not been treated with chemical-synthetic pesticides and do not have to travel long distances to be transported, which would result in emissions that are harmful to the climate.

Level 3: grain and potatoes

Cereals, rice, pseudocereals such as quinoa or buckwheat and potatoes should be part of two to three meals a day. That’s about four servings.
Whole grain products are particularly recommended because they provide many minerals, vitamins, complex carbohydrates and fiber. That’s why they fill you up for a long time.
Cereals are also an important source of vegetable protein.
Breakfast cereals, granola mixes and granola bars do not belong in this category. They are often heavily sugared and contain a lot of fat. Although they are made from grain, they are considered more of a candy.
You should also not eat potato products with a high fat content such as fries every day and not in large quantities.

Level 4: Protein products, nuts and seeds

Many people worry about whether plant-based foods can provide them with enough protein. But if you stick to the recommendation of the vegan food pyramid, that shouldn’t be a problem.
The pyramid stipulates that legumes should be eaten several times a week or even daily, as they are good sources of protein. You can consume three servings of unprocessed legumes (beans, peas, lentils) or slightly processed soy products (tofu, tempeh, soy milk, plant-based yoghurt) per day.
More processed meat alternatives made from seitan, lupine protein or tofu should be on the menu no more than once or twice a week.
Nuts and seeds (and the muse made from them) are also valuable sources of protein and also provide vitamins, minerals and essential fatty acids. However, they also have a high energy content, i.e. many calories. Therefore, eat no more than 30 to 60 grams of it per day.

Level 5: oils, fats, salt

Level 5 contains foods that you should only eat in small amounts on a daily basis.
You should consume around two to four tablespoons of fats (e.g. spreadable fat), oils and vegetable cooking cream a day. Give priority to natural oils that are rich in omega-3 fatty acids (e.g. flaxseed, canola and walnut oils).
Iodized table salt is used as the source of iodine.

Level 6: Sweets, salty munchies, alcohol

This category includes, for example, chips, chocolate, sweets or wine. You should eat these foods as seldom as possible, in small amounts and consciously. They are often high in salt, sugar and fat.
Eat a maximum of one serving per day.

Vegan food pyramid: It doesn’t show that

What Peta’s vegan food pyramid doesn’t reflect are dietary supplements. If you follow their nutritional recommendations, you should be able to prevent deficiency symptoms. Nevertheless, Peta and also Netdoktor advise adding certain supplements to the recommendations.

It is difficult to obtain some vitamins and trace elements from plant-based foods. You should therefore take these with dietary supplements if necessary. These substances include:

Vitamin D
iron
iodine
Vitamin B12

Vitamin B12 cannot be obtained from a purely plant-based diet. The vitamin is only found in animal products. Therefore, you must definitely take vitamin B12 in addition to the recommendations of the vegan food pyramid.

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Eat Cheese Rind or Not? You Should Know That

Whether you can eat the cheese rind depends on various factors. Here you can find out when you should avoid the cheese rind and when you can eat it without hesitation.

Eat cheese rind?

The cheese rind fulfills a number of important functions, as it protects the cheese from dirt, mold and keeps it from drying out. The rind also gives some types of cheese their typical aroma.

There are different types of cheese rinds. The naturally ripened rind is created when the wheel of cheese is bathed in salt water during production and then stored dry. In addition, some types of cheese are sprinkled with salt and regularly turned, brushed and rubbed with brine during ripening. Depending on the type of cheese, this forms a more or less hard rind. You can basically eat this naturally occurring rind – even particularly hard rinds such as that of mountain cheese, Emmental or Parmesan are suitable for consumption. However, the bark is not for everyone, because it is sometimes very hard and tastes very intense. Whether you eat the bark or not is up to you.

In contrast to the naturally ripened rind, some types of cheese are also covered with an artificial rind. This usually consists of paraffins, plastic or wax and is therefore not edible. This is the case, for example, with Gouda or Edam. Corresponding products must be provided with the notice “Plastic coating not suitable for consumption”.

Can you eat cheese rind with noble mold and goo?

Certain types of cheese are treated with special mold cultures, such as soft cheeses such as Camembert, Brie or blue cheese. You can eat these without hesitation and they give the cheese its special aroma.

The same applies to types of cheese with smear, which you can generally also eat. Bacterial cultures are added here, which form the typical smear in yellow or red smear cheese. Examples are Munster cheese or Limburger with the typical red smear.

Plant ash is also sometimes used to protect the cheese from mold. The vegetable charcoal, or activated charcoal, is listed as E153 in the list of ingredients and you can also eat it (an example is the French Morbier).

Natamycin: cheese rind with preservative

The rind of certain cheeses is partially treated with the preservative natamycin (E235). The preservative has an antibiotic effect and is used to prevent mold growth. It is also used, for example, in medicines to treat fungal infections.

Although the European Food Safety Authority (EFSA) rates natamycin as negligible in terms of resistance problems, you should still not eat cheese rinds with the preservative. Check the packaging for this, because cheese treated with natamycin must be labeled accordingly. It’s best to ask at the cheese counter – the only thing that often says there is “conserved”. By the way: Organic cheese is basically free of natamycin.

When not to eat the cheese rind

The Baden-Württemberg State Center for Nutrition recommends that pregnant women and people with a weakened immune system should refrain from eating naturally ripened bark and smear. These can contain listeria – i.e. bacteria – which can be dangerous without an intact immune system. The same applies to raw milk cheese, by the way.

Conclusion: Unless the cheese is marked with a note that the rind is not suitable for consumption, you can eat the rind (if you are not part of a risk group).

Buy cheese: preferably organic or vegan

When it comes to animal products such as cheese, always look for organic quality whenever possible. Not only can you avoid natamycin in the bark, but you ensure that no synthetic chemical pesticides end up in your food and in the environment. In addition, the housing conditions for animals with organic seals are often better than with conventionally manufactured products. You can find organic products, for example, at the market, in the shop around the corner or delivered in an eco box. Particularly strict organic seals include those from Demeter, Naturland and Bioland.

Vegan cheese as an alternative:

There are now also many vegan cheese alternatives – this not only benefits animal welfare and the environment, but you also have to worry less about the rind.

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That’s Why You Should Never Eat the Green Tomato Stalk

It’s not just a myth that the green tomato stalk is poisonous. In this article you will find out why you should cut it off and not eat it.

Whether in a salad, in a casserole or simply on its own, the tomato is an indispensable ingredient. In this article you will find out why you should not eat the green tomato stalk.

Solanine in the tomato stalk

The tomato consists of 95 percent water and is therefore very low in calories. It is rich in vitamins A, B1, C and E and contains important minerals such as potassium, magnesium and calcium.

The green tomato stalk contains the toxic substance solanine in the base of the stalk. It is also contained in unripe, still green tomatoes. The riper the tomatoes are, the lower their solanine content, according to the German Green Cross. The toxin tastes bitter and, as the German Green Cross explains, is neither destroyed by heat nor broken down by human digestive enzymes.

Symptoms of poisoning appear from an intake of about 220 milligrams of solanine. Digestive disorders such as gastrointestinal discomfort and breathing problems are symptoms of mild solanine poisoning. Higher doses can cause nausea, vomiting, and hallucinations.

How toxic is the tomato stalk?

However, the tomato stem contains a very small amount of solanine. Even mild poisoning from eating a normal amount of tomatoes is unlikely. Nevertheless, experts recommend cutting off the stem and not eating it.

Not only tomatoes contain the toxin solanine, but also other foods such as raw potatoes or raw eggplant.

However, it is a myth that the tomato stalk is carcinogenic. There is no scientific evidence for this.

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Eat Less Meat – This is How You Can Do It

Reducing your own meat consumption has many advantages for the environment, animals and health. And it’s easier than you think. We have tips on how to manage to eat less meat.

There are many good reasons to eat less meat: environmental protection, animal welfare, health, to name just a few. Perhaps you are toying with the idea of reducing your meat consumption or giving up meat altogether. On the one hand, this is not that difficult, on the other hand, we have a few tips here so that you can definitely succeed in eating less meat.

Don’t think too far into the future

If you start thinking too far ahead, you may feel a little overwhelmed by the change. It’s best not to think too much about what’s coming at first, just go for it and see how it goes for you. Thinking now about whether you will be able to do without a roast at Christmas is of relatively little use. Would you rather look for vegetarian snacks for a spring picnic or invite a few friends over for a vegetarian Easter brunch. That makes more sense – and more fun!

Don’t put yourself under pressure and don’t set big goals

Eating less meat shouldn’t become an exercise that puts you under pressure. Don’t set yourself any goals, at least not big ones. For example, from now on, “completely abstaining from meat forever” doesn’t have to be. Instead, try to set small goals, such as eating meat one day each week. Or set no specific goals at all, apart from reducing your meat consumption – without any benchmarks, quantities or time limits. So as little pressure as possible.

Tell others about it

Inform others about your intention to eat less meat (without brandishing the moral club). On the one hand, this strengthens your plan mentally, on the other hand, you may get positive encouragement that motivates you. Or – very practically – others may give you good tips or have meat-free recipe ideas to share with you.

Find like-minded people

It’s better together: This also applies to trying to eat less meat. Therefore, look for people who also want to remove meat from the menu or are already doing so. You may also find someone in your circle of friends who is also planning to eat less meat. Then you can start together and exchange ideas or support each other. It’s also more fun to try out new dishes and restaurants together.

There are also many veggie communities online. There you can exchange ideas with like-minded people, collect recipes or ask for insider tips: Where can you find good vegetarian sausages? How do I make Kohlrabi Schnitzel? Or who knows the best veggie kebab stand?

Try new things and experiment

Have you tried eggplant for the first time in your life? No problem, now is the opportunity to rediscover vegetables. For example, find a delicious recipe with aubergines and try again to see if you like aubergines. Or give Brussels sprouts a (new) chance, for example as a Brussels sprouts quiche.

But you can also combine vegetables that you have never eaten together before. For example, broccoli tastes great in a salad. Or fennel with orange – a poem!

Go eating

Especially if you live in a city, take advantage of the offer and look around for restaurants, cafes, takeaways and so on that have a vegetarian or vegan offer. There are now a variety of places in every major city that offer meat-free cuisine, from burgers to curries, sandwiches and home cooking, you’re sure to find something you’re looking for.

If you prefer to go to your local bar, then specifically ask for non-meat dishes there. Maybe you will discover new delicious dishes there that you have always overlooked. The advantage of eating out: You not only enjoy good vegetarian or vegan dishes, you also don’t have to cook or wash up yourself. Especially when starting out, it is also good to be inspired by chefs who have more experience with meat-free cuisine and show the corresponding finesse.

Eat less meat? Learn (vegetarian) cooking

If you prefer to cook for yourself, no problem either. On the contrary, you can now find countless recipes online, for example at Utopia. In addition, when you prepare (new dishes) yourself, you can enjoy the feeling of success that you get when you succeed in a recipe particularly well.

Especially if you don’t want to move in the direction of pudding vegetarian: in, it makes sense to lend a hand and cook with fresh and seasonal ingredients. The more colorful the better!

In many cities there are also vegetarian cooking courses and you will also find what you are looking for in bookstores if you are looking for vegetarian cookbooks. Maybe a good reason to visit your favorite bookstore again.

Eat what you like

Bolognese is your favorite dish? So why not cook vegan Bolognese from soy strips and make it your new favorite dish. If you don’t like something at all, for example the fennel mentioned above, then stick to meat-free foods or vegetables that you like to eat when making the switch. Or try it with dishes that you like. If you like tarte flambée, try a vegetarian version with asparagus.

Try plant-based meat alternatives

If you like schnitzel, sausage, nuggets and the like, then try vegan and vegetarian alternatives. You may be surprised and at the same time you don’t have to change your habits much.

If substitutes aren’t your thing, no problem, there are many vegan recipes that don’t require any meat substitutes at all.

Prevention is half the battle

So that you don’t throw in the towel out of habit, it’s better to take precautions. For example, if you don’t yet know where you can eat a good vegetarian meal during your lunch break, it’s better to pack leftovers from the previous evening’s dinner. At home, a supply of vegetarian ingredients, from lentils to vegetables, to tofu and tomato paste, is a good idea. In this way, delicious dishes can be conjured up quickly and you won’t be embarrassed to go back to the butcher’s meat loaf roll, especially during the break.

Also recommended: It is always good to have veggie snacks on hand for acute hunger pangs. Good snacks are nut mixes, crackers, fruit, muesli bars or a vegan snack sausage if you like to eat something like that in between. We recommend that you choose organic food here.

Pay attention to a balanced diet

Not least for the sake of your health, but also for the enjoyment of eating, you should ensure a balanced diet when you switch to a meat-free diet. Living only on fries may make you happy at times, but it takes revenge in the end.

By the way: How about chickpea fries? But not exclusively, please.

As with cooking, the same applies to eating: the more colourful, the better. When it comes to your diet, make sure that you cover your nutritional needs, for example to avoid hunger pangs. Vegetable proteins can help you with this. And try to eat as balanced and varied as possible, to integrate many different types of vegetables, fruit or cereals into your diet. Seeds, nuts and herbs (e.g. in salads) round off your meals and provide additional vitamins and nutrients. Also: the eye eats with you!

We also recommend that you buy regional, seasonal and organic food when it comes to groceries. This is not only good for you, but also protects the environment.

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Food

5 Common Arguments to Eat Meat or NOT

As a vegetarian or vegan, you are often confronted with arguments as to why a meatless diet is unhealthy, unnatural or even harmful to the environment. What is it about these statements? We have collected five of the most common arguments for meat and formulated counter-arguments.

Claims like “The rainforest is on fire for tofu!”, “Athletes need meat!” or “If God hadn’t wanted us to eat meat, he wouldn’t have made it so delicious!” probably every vegetarian has heard before. We can do no more than arguing about God and his plans. But if statements are demonstrably false, you don’t have to let them rest. How to dispassionately counter some of the most common arguments for eating meat:

Humans are carnivores?

Some of the most popular arguments against vegetarians and vegans revolve around how natural a meat-free diet is. Sentences like “People are carnivores, you can see that from their teeth” are also often used. But: Humans are definitely not pure meat eaters (= carnivores). After all, even the biggest meat lovers eat a piece of fruit or vegetable from time to time. This is also important, because unlike carnivores, humans cannot produce vitamin C themselves and have to get it from food.

Furthermore, if we were pure carnivores, we could swallow large chunks of meat almost without chewing. In carnivores, digestion begins in the stomach, while humans start digesting in the mouth. An enzyme in the saliva that breaks down starch helps us with this. And starch is not in meat, but in plants.

Admittedly, from a biological point of view, people are not herbivores (=herbivores) either, but omnivores (=omnivores). That is, our physical characteristics—including how our teeth are constructed and how they work—allow us to eat both animal and plant-based foods, depending on what is available.

Unlike our ancestors who hunted and gathered, today we have choices. We don’t starve if we don’t eat meat, thanks to farming and storage facilities. We also don’t have to put as much energy into foraging – and making up for that loss with food. We’re also getting older, which is why it’s important to look not only at short-term satiety, but also at the long-term health pros and cons of a diet.

If you want to be physically fit, do you need meat?

“If the construction worker only gets meat once a week and only salad, he falls off the scaffolding on the third day.” This quote from the Bavarian Economics Minister Hubert Aiwanger made the rounds in the summer of 2020. The politician is right on one point: You cannot have a balanced diet from lettuce alone. Fortunately, there are a lot of other plant-based foods, that also to provide us with the proteins that are so popular with athletes.

The documentary “The Game Changers” shows that you can also achieve top performance with a purely plant-based diet using the example of various top athletes. The science journalist Bas Kast even comes to the conclusion in his book “The nutrition compass: The conclusion of all scientific studies on the subject of nutrition” that vegetable proteins are healthier than animal ones. Various studies provide evidence that meat consumption increases the risk of various lifestyle diseases.

The vitamin B12 thing

If you have to take vitamin B12 as a dietary supplement, it cannot be a sensible diet – many have certainly heard this argument as well. It’s true, vegans should supplement with vitamin B12. Some plant-based foods also contain vitamin B12, but in a form that, according to experts, cannot be used by the human body.

But where does the vitamin B12 in meat come from? For poultry and pork, the answer is: from dietary supplements. Because just like in humans, vitamin B12 is formed in the large intestine of animals, but they excrete it without using it.

Ruminants, on the other hand, can use the vitamin B12 they produce in their own bodies. To do this, they must be sufficiently supplied with the trace element cobalt. In industrial agriculture, cows often lack this requirement, which is why they are often dependent on nutritional supplements.

On this basis, it is entirely justified to ask the question whether one cannot simply take vitamin B12 oneself in the form of food supplements and skip the detour via the animals.

Do vegans eat industrial goo?

Does vegan food consist of flavor enhancers, artificial flavors, and other additives? This is true for some plant foods, as it is for many processed animal products. And as with an omnivorous diet, such products should be the exception rather than the rule when it comes to eating healthily.

Meat substitutes make it easier for many people to switch to a plant-based diet. They are practical if you want to prepare a vegan alternative to a meat dish without much effort. In the long run, however, many health-conscious vegans refrain from replacing meat, sausage and cheese 1:1 with vegan substitutes. Instead, there is, for example, Bolognese made from lentils, vegetable skewers when grilling and hummus on bread. Tofu is also available in its natural state, and even with processed meat substitutes, the list of ingredients is not always as long and cryptic.

Even if vegans treat themselves to a few vegan sausages at a barbecue party (if they are possible again): Before calling them industrial goo, one should consider whether it is really being vegan that decides how natural or unnatural one eats. Didn’t you just eat a bratwurst with a similarly long list of ingredients, plus ready-made barbecue sauces, chips and cola? If so, then maybe it’s best to keep your mouth shut.

Does the rainforest burn for tofu?

Grilled striploin sliced steak on cutting board over stone table

If we all stop eating meat, where are we supposed to grow all the vegetables to keep us full? Some people are probably asking this question. If rainforests are already being cut down to plant soy, wouldn’t the problem get worse with a switch to a plant-based diet?

Many who ask these questions forget that pigs, cattle and chickens also have to eat. Very few of these animals graze on green mountain meadows that are unsuitable for growing food. Instead, large areas of arable land are required for the cultivation of animal feed. This means that the area required for animal food is higher than for plant food. As animal husbandry decreases, areas are freed up on which we can grow food for human consumption or on which we can reforest.

The increasing hunger for cheap meat has led to forests being cut down in order to grow animal feed in huge monocultures. Depending on the source, 75 to 85 percent of the soy harvested worldwide is fed to animals. So much for the claim that vegetarians and vegans are destroying the rainforest. Incidentally, the soy for meat and milk substitutes often comes from Europe.

After years of eating meat and other animal products, it can be difficult to reduce or even stop eating them altogether. But hiding behind false arguments no longer counts as an excuse.

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Travel

Where to Eat in Kuala Lumpur: 7 Best Restaurants

Kuala Lumpur is the perfect place for gastronomic exploration, with so many different cuisines presented here. The most popular and traditional Malaysian cuisine is nonya. The variety of restaurants in Kuala Lumpur is amazing! We have selected some of the best places to eat and have listed them below.

Sri Ayutthaya

Sri Ayutthaya is one of the best Thai restaurants in Kuala Lumpur. Although the menu is filled with dishes flavored with strong and fiery Asian herbs and spices, less adventurous diners can opt for milder versions of these dishes.
Sri Ayutthaya’s menu includes dishes that are rarely found outside of Thailand. This is the most traditional Thai food, so be prepared for a savory meal as most dishes include chili peppers.

Address: 3 Jalan Setiapuspa, Medan Damansara
Phone: +603 2094 2333

The Ming Room

Ming Room is a gourmet Cantonese restaurant located in the prestigious Bangsar Mall. The menu features classic dishes with modern touches. The restaurant is located just 15 minutes from the city center.

Address: 3rd Floor, Bangsar Shopping Center, 285 Jalan Maarof, Bukit Bandaraya, 59000 Kuala Lumpur

Tamarind Springs

Elite restaurant Tamarind is the only restaurant in Kuala Lumpur, where culinary masterpieces are created by a three-time Michelin-winner. Outwardly, the place does not seem premium: wooden furniture, thatched roof, no-frills in design – classic Asian style. However, it is worth making an order and trying any dish in order to understand: you are truly a masterpiece of Malay cuisine, and that there is something more hidden behind the external simplicity. By the way, getting here is not so easy – book a table in advance.

Address: Jalan 1 Taman T.A.R. 68000 Ampang, Selangor

Beta KL

The restaurant’s menu includes international and classic Malay cuisine with a modern twist, plus a rich wine list. Beta KL owns its own farm, the chefs cook only from organic products. The interior is rich in bamboo, while greens and blacks emphasize the sophisticated Asian style. Guests who have been here often say that this is the best local restaurant in Kuala Lumpur.

Address: Unit 3 & 3A, Lot, Retail, 163 No. 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur, Malaysia

Marini’s on 57

The only popular view restaurant in Kuala Lumpur, which will allow you to see the Petronas Towers as close as possible. Marini’s on 57 is within arm’s reach of the city’s main attraction. This is the tallest restaurant, lounge and one of the best rooftop bars in Kuala Lumpur – located on the 57th floor. Marini’s on 57 | Rooftop Bar, Italian Restaurant & Whiskey Lounge (as the official name sounds) is a rich alcoholic menu and a luxurious Italian restaurant. However, Asian and international dishes are also excellently prepared here.

Address: 57 Menara 3 Petronas Persiaran, Kuala Lumpur City Center, 50088 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Skillet at 163

Skillet at 163’s innovative restaurant is regularly featured on Kuala Lumpur’s best list and has received international awards. The innovative cuisine of the institution can hardly be attributed to any particular direction. Familiar dishes from unusual or new masterpieces from familiar ingredients – the chef creates real gastronomic wonders here. Interesting presentation and incredible flavors of dishes, a pleasant atmosphere of the establishment and excellent service – this premium restaurant is worth visiting at least for this.

Address: Unit 1, Lot 163, Retail, No. 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur, Malaysia

Nadodi KL

Traditional cuisine with high culinary performance is a feature of the modern exclusive Nadodi KL restaurant. It offers gastronomic masterpieces with a sense of respect for the Malay classics and incredible new technologies. Asian-style molecular cuisine is really fun. Nadodi is by far the best restaurant in Kuala Lumpur working in this direction.

Address: Lot 183, 1st Floor Jalan Mayang, Off, Jalan Yap Kwan Seng, Kampung Baru, 50450 Kuala Lumpur, Malaysia

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