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Cooking Fennel: Recipes for Frying, Cooking or Eating Raw

You can prepare fennel in many ways – whether fried, boiled or raw. It is suitable for much more than just a cup of tea. We’ll show you how to use this healthy and versatile vegetable.

To prepare fresh fennel, it is best to buy it during the season from June to October. You can recognize it by its typical shape, which is reminiscent of a human heart with its white bulb and green stems. Ideally, buy fennel from the region and in organic quality. In this way you can be sure that the fennel has not traveled long distances and was grown without chemical-synthetic pesticides.

Tip: The fennel is fresh when it has no brown spots and the green fennel is neither wilted nor dried out.

Fennel is rich in healthy nutrients

You can prepare and eat both the white and the green part as well as the seeds of the fennel. They all taste like anise because of the essential oils. In addition, fennel contains many other healthy ingredients, including magnesium, potassium, iron and vitamin A and vitamin C.

How to prepare the different parts of the fennel:

The white of the fennel can be eaten raw, boiled, roasted or baked in the oven. It goes well with many types of vegetables and fish.
You can use the fennel greens to season fennel dishes.
You can use fennel seeds to flavor baked goods or Mediterranean sauces. You can also use them to make a healthy fennel tea.
To prepare fennel, you must first wash it thoroughly, as there is often sand in the gaps. Then separate the green and cut out the stalk. You can do this by halving or quartering the tuber.

Eat fennel raw

Raw fennel tastes delicious as a fennel salad and can be combined with many types of vegetables. We recommend that you cut it into fine strips due to its strong flavor. An interesting combination is, for example, raw fennel with oranges and olives. For four people you need:

2 juicy oranges
1 small fennel bulb (about 150 g)
2 small white onions
1 tsp chopped rosemary
1 tsp white wine vinegar
4 tablespoons good olive oil
salt and pepper
a handful of olives
How to prepare the salad:

Peel the oranges and remove the white skin.
Cut the oranges into 0.5 cm thick slices and remove the stone. Arrange the slices on a platter. Catch the orange juice.
Clean the fennel bulb and remove the hard outer parts.
Set the fennel greens aside.
Cut the fennel heart into small cubes or fine strips.
Cut the onions into very fine rings.
Whisk together the reserved orange juice with the vinegar and olive oil, add the rosemary.
Season everything with salt and pepper.
Chop the fennel greens and spread them over the orange slices. Top with the onion rings and fennel and drizzle with the dressing.
Put the olives on the salad.

Cooking fennel – what to watch out for?

You can cook a fennel bulb whole or cut in half. Depending on the size, the fennel needs ten to 20 minutes to cook. You get a nice aroma if you add lemon juice to the cooking water. You can then season the fennel as you like, drizzle with olive oil or bake in the oven.

Frying fennel in the pan

The roasted aromas that develop when roasting go very well with the taste of the fennel. Here is an easy fried fennel recipe. For two servings you need:

1 fennel bulb with greens (about 500 g),
2 tbsp olive oil
a bit of margarine
a squeeze of lemon juice
a pinch of sugar
salt and pepper
How to prepare the fennel:

Clean the fennel and cut off the green.
Halve the fennel lengthways, cut out the stalk and cut the fennel into strips.
Heat the olive oil in a pan. Fry the fennel in it over high heat for about four minutes.
Add a pinch of sugar.
Add the margarine and some water and let the fennel simmer over medium heat for a few minutes until cooked.
Season the fennel with lemon juice, salt and pepper and sprinkle with the chopped fennel greens.

Cooking fennel in the oven

Fennel also tastes very good from the oven. Here are some suggestions on how to cook it in the oven:

Mix chopped fennel with other vegetables, place on a baking sheet, drizzle with olive oil and season. Then bake the veggies in the oven for about 30 to 40 minutes until tender and lightly browned.
Cook the halved fennel bulbs until done and then bake them in the oven for about 20 to 25 minutes. You can use (vegan) cheese of your choice for the gratin and add (plant-based) cream, spices and other vegetables if you like.

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Eating Potatoes with Their Skins: When to Do It

As a general rule, you should not eat potatoes with their skins on, as they contain natural toxins. Under certain circumstances, however, consumption is harmless – we will explain when this is the case.

Potatoes belong to the nightshade family. As such, they contain toxins that protect them from predators and act as a natural defense against fungal and insect infestations. The two glycoalkaloids solanine and chaconine contained in potatoes are mainly located directly under the skin. That’s why you shouldn’t eat potatoes with their skin on – this is also recommended by the Baden-Württemberg State Center for Nutrition.

Unripe potatoes with green spots or sprouted potatoes in particular have a high content of toxins. Other plant parts of the potato also contain large amounts of solanine. If potatoes are damaged on the surface or stored incorrectly, this encourages the formation of toxins.

By the way: To store potatoes, you should choose a dark, cool and dry place – preferably with a temperature between four and six degrees Celsius.

In addition, potatoes are often treated with germination or mold inhibitors so that they can be stored more easily and can be offered all year round. Although there are regulated maximum values ​​for such substances, you should not eat treated potatoes with their skins and instead use organic potatoes. These must not be treated with germ or mold inhibitors.

Even if the skin contains healthy minerals and secondary plant substances: the peeled potato is usually the better choice. You can find tips for peeling potatoes in our guide. However, if you can be sure that the glycoalkaloid content is low – that is, the potato is ripe, fresh and undamaged – there is nothing wrong with eating the skin from time to time.

Eating potatoes with their skins: you have to pay attention to this

If you want to eat potatoes with skin, you should consider the following points:

Make sure your potatoes have been stored properly. Even better: reach for fresh potatoes.
If they have a lot of green spots or sprouts, you shouldn’t eat potatoes with their skins on. However, you can generously cut out isolated green areas.
Use potatoes with no surface damage.
Grab local organic potatoes and buy them in small quantities so you don’t have to store them for long.
By the way: Potatoes are in season in Germany from June to the end of October. So it is easy to get hold of fresh potatoes at this time.

Potato varieties that are commercially available from us must not exceed a certain maximum value of solanine (200 milligrams per kilogram of fresh mass). On average, cultivated varieties contain around 18 to 94 milligrams of solanine per kilogram, according to the Baden-Württemberg State Center for Nutrition. It is therefore generally harmless to eat ripe and properly stored potatoes with their skins on. Imported potatoes, on the other hand, can have higher solanine levels, so it’s best to use local produce.

Pregnant women and children should always peel potatoes

According to the Baden-Württemberg State Center for Nutrition, mild solanine poisoning occurs from around 400 milligrams per kilogram of potatoes. The first symptoms such as nausea, headache, diarrhea and a sore throat can then be felt within 24 hours. In children, however, significantly smaller amounts of solanine can be dangerous due to their lower body weight. Children and pregnant women should therefore never eat potatoes with their skins on.

By the way: Glycoalkaloids are water-soluble but heat-resistant. This means that some of the toxins are released into the water during cooking and are not rendered harmless by heat alone. You should therefore always throw away the cooking water from unpeeled potatoes.

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Unhealthy Eating: 10 Foods That Aren’t As Good As Many Think

We think of some food as healthy when the opposite is true. Much of it is also too tasty to do without entirely. However, with these ten unhealthy foods, less would be better.

Actually, we all want to eat healthy – at least in theory. And you probably can’t hear nutrition tips anymore or you’re completely confused about what you should and shouldn’t eat. There are a lot of myths about food and especially about healthy eating. There are a wide variety of diets: from Paleo, to raw food and low carb, to veganism, detoxing or so-called clean eating. Ultimately, it is up to you to decide which diet you feel comfortable with.

However, some well-known foods fall under the category of unhealthy food – and sometimes even harm our environment. We should therefore not eat this food anymore (or at least much less often). Fortunately, there is a good alternative for almost everything.

Unhealthy Eating: White rice contains fewer nutrients

Rice is not just rice: For white rice, the grains are ground. This means that the husk, the so-called silver skin and the germ are removed from the paddy rice. Then the grains are polished. Only the starchy kernel of the rice grain remains. The valuable nutrients contained in the peel are lost in the process.

So white rice “only” fills you up without providing you with many nutrients. People who regularly eat large amounts of white rice can also increase the risk of developing diabetes.

So-called parboiled rice is a little better than white rice: it is soaked, treated with steam pressure and dried before it is peeled and polished. As a result, the nutrients migrate inside and the end product still contains around 80 percent of the vitamins and minerals. However, it lacks fiber.

The healthiest rice is wholegrain rice: it is neither ground nor polished and therefore contains much more fibre, vitamins and minerals. Wholemeal rice looks brownish and is also called brown rice. We recommend whole grain rice in organic quality Good to know: Öko-Test has proven that problems with cadmium and arsenic occur time and again in rice.

Instant Vegetable Broth: Too much isn’t healthy

Instant Vegetable Broth Powder is handy for quick soups, broths or sauces. But often there are not many vegetables in it: Salt is usually the first ingredient in the list of ingredients. Followed by the flavor enhancer glutamate. Glutamate has fallen into disrepute because it can possibly lead to allergic reactions and is said to stimulate the appetite. The scientific evaluation is not yet complete, so recommendations are ambiguous.

The Federal Institute for Risk Assessment and the German Society for Nutrition consider occasional consumption to be harmless. However, consumer centers advise against frequent consumption. In addition to salt and flavor enhancers, there are flavors, palm oil and sugar in vegetable broths. And they are a good reason to do without instant vegetable powder.

A better alternative are organic vegetable broths, no flavor enhancers and other questionable additives may be used here. Although there is yeast extract in some organic vegetable broths, which contains a small amount of glutamate, a study by the Münster University of Applied Sciences and the Bundesverband Naturkost Naturwaren could not make any clear scientifically based statement for or against the use of yeast extract in organic food.

Ready-made salad – an unhealthy food

Salad from the bag is tempting: no washing, no chopping, all that’s missing is the (ready-made) salad dressing and the “healthy” meal is ready. But unfortunately it’s not that simple. Apart from the fact that ready-to-eat salad cannot do without plastic packaging that is harmful to the environment and therefore ultimately unhealthy for people, it is also directly unhealthy for several reasons.

Instead of unhealthy white flour products, it is better to use whole grains

Unhealthy food: White flour usually refers to “Type 405” or “Type 550” wheat flour. It is normal household flour, which is often used for rolls, for example, because of its good baking properties. The number stands for a low degree of grinding and reflects the mineral content. Type 405 is the lowest number and therefore also contains the fewest minerals. The higher the number of a flour type, the healthier the flour.

In addition to the low nutrient content, white flour products have other health disadvantages: they are often high-calorie, high-fat and high-sugar products such as biscuits, croissants, cakes or toast. Similar to white rice, white flour products simply fill you up without supplying your body with important nutrients.

It doesn’t matter whether it’s wheat or spelt: with wholemeal flour, all the components of the grain are retained. Whole grain products therefore contain more minerals, vitamins and fiber and keep you full for longer.

Avoid unhealthy food: muesli instead of breakfast cereals

Unfortunately, chocolate muesli, cornflakes and honey pops are not a good start to the day. Breakfast cereals are highly processed and unhealthy foods because they often contain way too much sugar. They are high in calories, don’t fill you up for long, and are often fortified with artificial minerals and vitamins.

The latter sounds good, but it’s not: In Germany, most people are sufficiently supplied with nutrients. Excessive intake of fortified foods can even have adverse health effects. How about a muesli made from whole grain flakes, fresh seasonal fruit and a few hazelnuts from Germany instead? We have put together the best organic mueslis without palm oil for you – feel free to vote for your favourite.

Chocolate spread is not a healthy breakfast

A slice of white bread with chocolate cream on top. The perfect day begins, the ads lead us to believe. But the sweet cream for breakfast is not a good idea: Half of it consists of sugar, followed by palm oil, followed by hazelnuts and cocoa. This is actually more of a candy than a healthy breakfast.

Fruit juice drinks contain too much sugar

Fruit juice drinks promise an extra portion of vitamins for the immune system. Unfortunately, fruit juice drinks are rarely healthy: They contain a relatively high amount of sugar, which is why you should not drink them as a thirst quencher.

The fruit content in fruit juice drinks is often low. For this, water, sweeteners and vitamins are mixed in (therefore they can no longer be called “juice”). Manufacturers are happy to add vitamins C, E and provitamin A (beta-carotene). But the benefit of such artificial vitamins for our body is also controversial. Organic not-from-concentrate juices are better!

Legumes instead of protein and energy bars

As a (hobby) athlete, you treat yourself to a protein or energy bar every now and then. It gives you strength and promotes muscle growth – you think so. The reality is different: the bars are anything but healthy and natural. They are high in calories, highly processed and require added sugar, flavorings and isolated vitamins and minerals.

For athletes, a healthy and balanced diet makes more sense than energy and protein bars. For example, legumes such as lentils and peas or potatoes and whole grain products contain many valuable proteins. Or simply make energy balls yourself as a healthier alternative to energy bars.

Beware of unhealthy food: avoid cured sausage and meat products

Curing is an ancient preservation method. Meat and sausage products are preserved by treating them with curing salt, a mixture of salt and potassium or sodium nitrites (E249 – E252). The nitrite can form the so-called nitrosamines with amines (proteins). They occur particularly at high temperatures. Nitrosamines have been shown to be carcinogenic in animal experiments.

Today, meat and sausage products only contain small amounts of nitrite. But the consumer centers advise against frequent consumption. If you eat meat, choose organic meat instead. Organic farming associations such as Bioland or Demeter do not use nitrite curing salt.

Unhealthy food: better no light and diet foods

Light and diet products promise to contain less energy, sugar or fat. However, the reduced nutrient is often replaced by another and in the end the calorie content hardly differs from each other. To make light and diet products taste good, manufacturers use flavor enhancers, aromas and sweeteners.

Unprocessed products are better than industrially processed light and diet products. For example, try natural yoghurt with fresh fruit instead of light fruit yoghurt.

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Eating Fish: You Should Definitely Pay Attention to This

Eating fish regularly is a matter of course for many people. But there are a few things that you should urgently pay attention to: from avoiding overfished species to pollution and aqualtur – we’ll explain what you need to know.

Eating fish is considered healthy and many find fish fingers, fish fillets or smoked fish delicious. However, when we look for information on the origin of fish on the Internet, the pleasure is quickly over: many species are overfished, there are repeated reports of pollutants in fish, aquaculture is not a good alternative and the seals can hardly be relied on. Should we therefore give up fish altogether? In fact, there are many good reasons to eliminate fish and other seafood from our diet.

If you still want to continue eating fish, you should at least keep a few things in mind. In the following you will get an overview.

Eating sustainable fish – without overfishing

According to the Food and Agriculture Organization (FAO), almost 35 percent of the world’s fish stocks are now overfished. Around 60 percent are already being used to the maximum, so more is not possible without also being overfished. The fish guide from the WWF and the new fish guide from the consumer advice centers will tell you which species can still be fished sustainably in which fishing areas. Unfortunately, Greenpeace’s fish guide, which has long been considered particularly strict, has not been reissued in recent years.

In the last published version in 2016, only carp was recommended without reservation. The WWF and consumer advice centers take a similar view today: Here, too, carp from European aquaculture has a green rating.

According to the WWF, you can eat some other types of fish if they were fished in certain fishing areas (FAO) and/or with certain fishing methods. For example:

Arctic sea shrimp from the Northeast Pacific off Canada (FAO 67), caught with traps
Tropical shrimp from Southeast Asia or Europe from aquaculture
Halibut from Europe from aquaculture
Herring from the Northwest Atlantic off the USA (FAO 21), caught with purse seines, and from the Northeast Atlantic (FAO 27), with numerous exceptions
Pacific salmon from the Northeast Pacific off Alaska and Canada (FAO 67)
Brown trout from Austria from aquaculture
Mussels from Europe from aquaculture or linen culture
Nile perch or Victoria perch from Lake Victoria in Tanzania (wild caught)
Rainbow trout from Denmark from aquaculture
Char from Europe from aquaculture
Anchovy from the NE Atlantic in Bay of Biscay (FAO 27) from pelagic otter trawls or purse seines
Hake from the Northeast Pacific off Canada and the USA (FAO 67), caught with pelagic otter trawls
Coley (saithe) from the NE Atlantic off Iceland (FAO 27) caught with gillnet gillnets or bottom longlines
Western Pacific tuna (FAO 61, 71) caught with hand lines or fishing lines
Tuna (Yellowfin) from the Eastern and Southwest Pacific (FAO 77, 81) caught with hand lines or line lines
Tuna (albacore) from the Pacific (FAO 61, 67, 81, 87), and from the Northwest and Northeast Atlantic (FAO 21, 27) caught with hand lines, fishing lines or trolling
Catfish (African and European) from aquaculture (closed recirculation systems, pond systems) in Europe

The WWF and consumer organizations agree that you should never eat the following wild fish:

european eel
all shark and ray species
orange roughy, alfonsino
Bluefin tuna
In contrast to the WWF, the consumer advice centers also generally advise against mussels, North Pacific, southern and Atlantic bluefin tuna, Markele, sturgeon, Atlantic salmon, redfish and squid.

Wild Fish Seals give you additional hints as to which fish you can eat. The most well-known is certainly MSC, but some organic associations such as Naturland now also have seals for wild fish. At the end of the article we will introduce you to the most important seals.

Wild-caught fish: The method of catching is crucial

So when you want to eat wild fish, it’s not just about where it was caught. The “how” is also crucial. Greenpeace has a list of the different trapping methods and their advantages and disadvantages. Here are some examples:

Trawl nets: These sometimes huge bag-shaped nets are one of the most popular fishing methods in deep-sea fishing. There are trawls that are pulled over the bottom and those that can fish the sea between the water surface and the bottom. The problem with trawl nets is that there is sometimes a lot of bycatch. In addition, bottom trawls rip up the bottom, destroying coral reefs that are extremely important as ecosystems, among other things.
Gillnets: These fine-mesh nets are so called because fish get caught in them with their gills. One type of gillnet is a gillnet that is placed vertically in a fixed location. Unlike trawl nets, gillnets have less bycatch and leave less damage to the surrounding ecosystem. On the other hand, the fish often hang in the mesh for days before the nets are hauled in. Unlike gillnets, driftnets float around. They are now banned as they often cause large amounts of bycatch, but driftnets are still used in illegal fishing.
Purse seines: The ring-shaped nets are placed around a school of fish to enclose it. This method is often used to catch tuna. The problem is that tuna and dolphins often travel together. Fishermen therefore like to locate and circle dolphins. In the meantime, however, there are firm rules that dolphins that are caught must be released immediately.
Fishing: There are different types of fishing. They usually consist of a short line with a hook that has a bait on it. Fishing is considered to be particularly gentle because bycatch can be recognized immediately and released again and because ecosystems are hardly damaged.
Traps: Fish traps are nets with openings just large enough to allow the desired species of fish to enter but not exit. This can avoid a lot of bycatch.

Aquaculture fish: the better alternative?

Anyone who thinks that you can hardly eat wild fish without major concerns, but you can eat fish from aquaculture, is unfortunately wrong. Neither endangered stocks nor by-catch are an immediate problem for farmed fish from aquaculture. Nevertheless, aquaculture is unfortunately not the ultimate solution, as this form of farming brings with it its own problems:

A big problem is that the fish are often fed fishmeal made from wild fish. Despite aquaculture, the fish stocks are massively affected.
Since many fish are kept in a confined space in aquaculture, the floor beneath them is covered with a particularly large amount of fish excrement. In addition, the fish are often treated with antibiotics. The use of chemicals puts additional strain on the surrounding ecosystems. This is especially true for farms whose water is in direct exchange with seawater.
There are fish farms in tropical and subtropical waters, for which mangrove forests have to give way. These forests are the habitats of many species and also spawning grounds for many wild fish.
When fish escape from aquaculture, they can transmit rampant diseases to wild fish there. In addition, farmed fish are often kept in places where they are not native. When they mix with native stocks, they can upset the delicate balance of ecosystems.
For these reasons, you should not eat fish from aquaculture without hesitation. As in the case of wild fish, seals such as the ASC and Naturland seals can also offer you orientation. You can get more information at the end of the article.

Eating fish – is it really healthy?

Eating fish is generally considered very healthy. They contain, among other things, some vitamins, minerals, many proteins and omega-3 fatty acids. However, fish not only absorb harmless substances from the water: there are repeated reports that fish are contaminated with various pollutants. Here is the most important information:

Most wild fish are caught so young that they are hardly contaminated with pollutants. An exception are older predatory fish, such as tuna and sharks (which you shouldn’t eat anyway). From a certain age, however, these must be regularly checked for pollutants such as mercury, lead or cadmium. Nevertheless, you should eat such fish only rarely, if at all, and avoid them completely during pregnancy and breastfeeding.
A special case are herring and salmon from the northern Baltic Sea: some of them are heavily contaminated with the toxin dioxin.
There are also reports of pollution in farmed fish. Ethoxyquin, which is probably carcinogenic, is particularly problematic. It is banned almost everywhere in the food industry, but may still be added to fishmeal as an additive until 2020. In 2018, both Stiftung Warentest and Öko-Test found increased ethoxyquin concentrations in tests on farmed salmon, but no longer in 2021.
In recent years, reports of microplastics in the sea have repeatedly attracted attention. A study of fish from the North Sea and Baltic Sea has shown that more than five percent of the fish have microplastics in their digestive tract. In North Sea shrimp, even 63 percent were affected. It is not yet clear whether the microplastics are harmful to humans, even in these concentrations. One problem is certainly that plastic often contains harmful plasticizers and that many plastics can bind and accumulate some toxic substances very well.

Eat better fish: Seals offer orientation

MSC: The oldest seal for fish from sustainable wild catches is the MSC seal, which was founded in the late 1990s. MSC stands for Marine Stewardship Council. The seal was initiated by Unilever and WWF, but acts independently according to official information. Around 3,000 products in Germany now bear the MSC seal. The key points of the seal are that no stocks may be overfished and that gentle fishing methods such as fishing or traps must be used. Unfortunately, however, MSC does not make any specifications for animal welfare and inadequate for working conditions. In addition, a test by Stiftung Warentest has shown that stocks can sometimes be overfished and MSC cannot always trace the path of its certified products.
Naturland (wild catch): The Naturland seal for wild fish sets stricter rules. There are also regulations on fair working conditions. So far there are some fishing areas with certified fish in Germany, off the Azores and in Tanzania.
ASC: The counterpart to the MSC seal for farmed fish is the seal of the Aquaculture Stewardship Council, from which around 1000 products are now available in Germany. ASC-certified farms must be located in suitable locations, the water quality must be checked regularly and the use of antibiotics should be limited. However, fishmeal and genetically modified soy are permitted as food.
Naturland (aquaculture): Naturland is once again imposing stricter rules: the fish need enough space, the surrounding ecosystems must be protected, fishmeal may only be used from the remains of edible fish, genetic engineering is not permitted.
Bottom line: fish with the ASC and MSC seals is better than fish that is not certified at all. But it is even better if you want to eat fish, if possible rely on organic associations such as Naturland – even if unfortunately not many types of fish have been certified by them so far. Otherwise, the purchasing guides from Greenpeace and consumer advice centers offer good orientation.

Ultimately, the most important thing is that you treat fish for what it is: a luxury that should only end up on the table occasionally, if at all.

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Eating Raw Asparagus: Pros and Cons

If you want to eat asparagus raw, you should use thin spears. In this article you will find out what else you should pay attention to and the advantages and disadvantages of raw asparagus.

April to June is asparagus time in this country: this is when the healthy vegetables end up on the plates of asparagus lovers, often several times a week. Cooked asparagus is the most popular, but you can also roast or otherwise prepare asparagus.

What many people don’t know: You can also eat asparagus raw. We tell you what is important.

Eating raw asparagus: edible and healthy

Yes, you can also eat asparagus raw. The raw vegetable is neither poisonous nor indigestible. Raw asparagus is said to be particularly healthy:

100g of raw asparagus contains 2.2g of protein, 2g of fiber and virtually no fat. With a water content of 93 percent, asparagus in its raw form can help hydrate the body.
In addition, asparagus provides important minerals: 100 g of raw asparagus contain 24 mg of calcium, 14 mg of magnesium and 202 mg of potassium.
Of particular interest: raw asparagus is also rich in folate (52 µg per 100g), vitamin K (41.6 µg per 100g) and vitamin C (5.6 mg per 100g). In addition, asparagus provides vitamin E (1.13 mg per 100g) and vitamins B1 and B2. Many vitamins are heat-sensitive and would be largely lost during cooking.
A 2011 study confirms this. The scientists found that the longer asparagus is heated, the more nutrients are lost. The vegetables were even blanched – a preparation method that is considered gentle.
Asparagus has been shown to have a diuretic effect. This effect is said to be stronger with raw asparagus than in its cooked form – but we could not find any scientific evidence for this.
Note: It is of course not the case that cooked asparagus no longer contains any beneficial nutrients, as not all nutrients are heat-sensitive. Especially when it comes to vitamin C, vitamin B1 and vitamin B9, asparagus performs better in its raw form.

On the other hand, asparagus also contains ferulic acid, which according to the BBC, our body can only access well after heating. Ferulic acid has an antioxidant effect and can thus protect against oxidative stress. From a health point of view, it is therefore worth not always eating asparagus raw and instead varying the preparation methods.

Raw asparagus: taste and purchase recommendation

Raw asparagus does not differ from the cooked variant in terms of nutrients, but also in terms of taste: The typical asparagus aroma, which lovers appreciate so much, only develops under the influence of heat and is therefore missing in the raw preparation. Fresh asparagus is particularly juicy when raw and, in addition to the slightly nutty aroma, is also reminiscent of pea pods. Raw asparagus also tastes slightly sweet, which makes it particularly appetizing.

If you want to eat asparagus raw, you should prefer thin spears. The thicker the asparagus, the tart and bitter it tastes. In addition, asparagus tastes better the fresher it is. This is why regional asparagus is always ahead of imported goods.

You can eat both green and white asparagus raw. From an ecological point of view, however, green asparagus is more advisable, since white asparagus must be protected from the sunlight with plastic films when growing.

In general, we therefore recommend that you buy green asparagus regionally and seasonally. Organic quality is also important, as conventional asparagus is often contaminated with pesticides.

Prepare asparagus raw – it’s that easy

You always have to peel white asparagus. But don’t just throw away the peel: you can use it to prepare a delicious asparagus peel soup. If, on the other hand, you decide to use green asparagus, you should definitely leave the peel on. Most of the vitamins are just under the skin.

You can easily prepare raw asparagus:

Wash the asparagus.
If the lower end is purple-whitish and hard, you should definitely peel this part and cut off the mostly dried end.
If the asparagus is green all the way through, you only need to cut off the lower end a finger’s width. Alternatively, you can also break the asparagus – it usually breaks directly above the end that is too tight.
If the asparagus spears are very thick and the skin feels hard, peel only the bottom third of the asparagus.
You can then use the asparagus in any recipe.

You can eat the asparagus prepared in this way raw, for example, as follows:

Marinated asparagus: Cut the raw asparagus into fine strips and leave them in a marinade for about 20 minutes. In a separate article, we present five recipes for delicious marinades. You can serve the asparagus marinated in this way with fresh lettuce and, if necessary, some cheese.
Asparagus sticks with dip: You can use whole or halved asparagus stalks for dipping. This goes well with homemade hummus or pesto, for example. Also, try our vegan dips.
Mushroom and asparagus salad: cut into fine strips, you can use raw asparagus with fried mushrooms, tomatoes, and a delicious dressing made from olive oil, balsamic vinegar, honey, salt and pepper to create a delicious salad. You can find the whole recipe in our How to Prepare Green Asparagus article – just skip the step of frying the asparagus.
Tomato and asparagus salad with mozzarella: A raw vegetable salad made from asparagus, cherry tomatoes, spring onions and mozzarella cheese is also delicious. Serve with vinaigrette dressing.
Asparagus and strawberry salad: In this country, asparagus and strawberries are in season at the same time. That’s why you can use these two ingredients to prepare a delicious, special kind of salad. Just follow our asparagus recipe and skip the step of frying the asparagus.
Smoothie with asparagus: Those who like to experiment with asparagus can also prepare a smoothie with asparagus. However, you should start slowly at first, as the asparagus taste can quickly become too intense if the quantities are too large.
Tip: Try eating raw ginger – it is particularly rich in vitamins and nutrients. The same applies to many other foods: You can also eat zucchini raw, for example.

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Dubai Eating: 7 Best Local Restaurants & Cafes in Dubai

Restaurants in Dubai amaze not only with their chic interiors and culinary masterpieces, but also with stunning panoramic views of the city. There is a lot of competition in the restaurant business in Dubai, so choosing the best restaurant is not so easy. So, we have collected the best restaurants.

Al Samar Lounge

The cozy Al Samar Lounge is a great place to take a break and recharge before continuing your sightseeing in Dubai. Here, in the lobby of Jumeirah Mina A’Salam, guests can enjoy non-alcoholic cocktails, traditional tea and shisha.

Opening hours: 6.30-00.45.
Dress code: Casual.
Reservations: + 971-4-432-3232 or [email protected]
Address: Lobby, Jumeirah Mina A’Salam, Jumeira Road, Umm Suqeim 3 – Dubai – United Arab Emirates

The Rotisserie

Sample a rich selection of European-like cuisine at the Rotisserie, an all-day Arabian Court restaurant at One & Only Royal Mirage. Here you can take both breakfast and lunch or dinner, which allows you to start or end your day with a delicious meal both indoors, in a free “open kitchen” format, and on the terrace overlooking the surrounding gardens. The restaurant’s specialties include fried chicken, grouper, veal rack and much more.

Opening hours: breakfast 6.30-10.30, lunch 12.30-15.30, dinner 19.00-23.30.
Dress code: Smart Casual.
Reservations: call + 971-4-399-9999 or [email protected]
Address: Al A’amal St – Business Bay – Dubai – United Arab Emirates

Amadeus Club

Dubai’s nightlife is getting more interesting at the Amadeus Club. Perfect atmosphere, live entertainment from our DJs, and amazing dance performances all night. Guests can enjoy an excellent selection of drinks, as well as a unique variety of mouth-watering cocktails and varied dishes. Amadeus is the place to go to party and party for Dubai’s sophisticated socialites!

Working hours: 19.00–03.00.
Dress code: Smart Casual.
Reservations: + 971-444-88-222.
Address: Marina Byblos Hotel – Dubai – United Arab Emirates

Amala

Amala is located on the famous Palm Jumeirah artificial island at the Jumeirah Zabeel Saray.
Amala Restaurant presents North Indian cuisine. Here you can order and taste a unique blend of modern trends and popular, traditional Indian dishes.

Working hours: 18.00-00.00, on Friday and Saturday lunch 13.00-16.00.
Dress code: Smart Casual.
Reservations: by phone + 971-4-453-0444 or at [email protected]
Address: Right-wing of the lobby, Jumeirah Zabeel Saray – Dubai – United Arab Emirates

Porterhouse Steaks & Grills

If you’re a steak aficionado, you’ll be ready to splurge on the finest tenderloin at Porterhouse Steaks & Grills at the Sofitel Palm Jumeirah. From real wagyu beef to black angus, you’ll find everything here, but most importantly, it’s a chateaubriand for two, theatrically sliced ​​on your plate. Visit this romantic location with a lovely terrace overlooking the Sofitel’s beautiful pools and palm trees.

Working hours: 19.00-23.00.
Dress code: Smart Casual.
Reservations: by phone + 971-4-455-6677 or on the hotel website.
Address: The Palm Jumeirah East – Crescent Rd – Dubai – United Arab Emirates

Arena Shisha Terrace

The Arena offers a relaxing environment with stunning views of the Dubai Marina area.
Sit back and inflate your favorite shisha in a relaxing atmosphere. Enjoy Arabic music and quench your thirst with mouth-watering freshly prepared shawarma and slim.

The Arena is an outdoor venue ideal for relaxing and watching sports on large TV screens.

Working hours: 19.00–03.00.
Dress code: Smart Casual.
Reservations: + 971-444-88-222.
Address: Marina Byblos Hotel, Top Floor – Al Hubob St – Dubai – United Arab Emirates

Amaseena

Located in the Ritz-Carlton (Dubai), Amaseena is a great place to dine for two. Guests dine not at tables in the traditional dining room, but on the private Ritz Beach under Bedouin-style gazebos, where they can enjoy an abundance of Emirati food.

Fill your plate with freshly grilled kebabs, chicken shawarma, saffron rice, lamb father, and 16 mezes (including stuffed grape leaves). The evening will end with a musical serenade performed by the Arabic lute oud and tabla drums.

Working hours: 19.00-00.00.
Dress code: Smart Casual.
Reservations: call + 971-4-318-6150 or [email protected]
Address: The Ritz-Carlton, Dubai – The Walk – Dubai – United Arab Emirates

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Kenya

Is there a focus on communal dining and sharing in Kenyan eating culture?

Introduction: Kenyan Eating Culture

Kenya has a rich and diverse food culture, influenced by its geographical and cultural diversity. Kenyan cuisine is a blend of indigenous African, Indian, and European culinary traditions. Food plays a significant role in Kenyan social and cultural life, and communal dining and sharing are integral components of the country’s eating culture.

The Significance of Communal Dining

In Kenya, communal dining is a way of life. Eating together symbolizes unity and strengthens the bonds between individuals and communities. It is a way of showing hospitality and respect for others. Communal dining is also a way of sharing the workload, especially during important events such as weddings, funerals, and harvest ceremonies. In such events, food is prepared in large quantities, and everyone contributes to the preparation and sharing of the food.

The Role of Family and Community

In Kenyan eating culture, the family is the center of social and cultural life. Eating together is a way of strengthening family bonds. Parents ensure that their children eat together, and meals are shared among family members. The community also plays a vital role in Kenyan eating culture, where neighbors share food, especially during times of scarcity or hardship. The community also helps in the preparation of food during ceremonies and events.

Sharing Food: A Symbol of Unity

Sharing food is a way of showing respect and solidarity among Kenyans. It is a way of acknowledging that everyone deserves to eat. Sharing food is also a way of showing generosity and hospitality towards others. In Kenyan culture, sharing food is not limited to family and friends but also extends to strangers, reflecting the country’s spirit of communalism.

Traditional Kenyan Food and its Preparation

Kenyan cuisine is diverse and varies by region. Traditional Kenyan food includes ugali (a maize meal-based dish), sukuma wiki (a vegetable dish), and nyama choma (roasted meat). The preparation of food is often done communally, with everyone taking part in the process, from cooking to serving.

Challenges to Communal Dining and Sharing

The modernization of Kenyan society has brought about changes in eating habits. The fast-paced lifestyle and individualism have led to a decline in communal dining and sharing. In urban areas, people eat alone or with their families, with little interaction with their neighbors. Moreover, the rise of fast food chains has contributed to the decline in traditional cooking and eating habits. However, efforts are being made to revive and promote communal dining and sharing, with some restaurants specializing in traditional Kenyan cuisine and communal dining experiences.

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Food

Heat the Porcini Mushrooms to 70 Degrees Before Eating

The season of the porcini mushrooms has long since begun: while the hard-working collectors are already cavorting in the woods and looking for the most beautiful specimens, the others conjure up the most delicious dishes at home. It is particularly important to heat the porcini mushrooms to at least 70 degrees, otherwise, health problems can occur.

Thoroughly heat the porcini

Before the collected porcini mushrooms can be eaten, they should be heated to at least 70°C for two minutes. If this recommendation is not followed, the fox tapeworm eggs can survive. The parasite can cause the rare disease alveolar echinococcosis, one of the most serious liver diseases. The first symptoms are abdominal pain and elevated liver values. Up to 15 years can elapse between infection and diagnosis. Only heating the food to at least 70° degrees, such as when roasting, preserving, or baking, destroys the pathogens sustainably – this also applies to heating porcini mushrooms.

It depends on the number of porcini mushrooms

The lovers of the small forest plants can hardly get enough of them. But in addition to heating the porcini mushrooms, the amount consumed is also important: The German Society for Nutrition (DGE) recommends eating no more than 250 g of wild mushrooms per week. The reason for this is the still high levels of heavy metal and radiation exposure.

That is why porcini mushrooms are healthy

Freshly prepared porcini not only taste great, but they are also healthy. For example, they contain more fiber than apples. The sheltered little ones also have a high content of folate and vitamin D. Figure-conscious people should definitely integrate wild mushrooms into their diet because they are low in calories and fat.

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Food

Eating Habits in Germany are Changing

While a few years ago families always met at lunchtime to eat together, things are different today: instead of at lunchtime, they only eat together in the evening – and then more often warm. This is shown by a new study on eating habits in Germany.

The main meal is dinner

Eating habits in Germany are changing. Due to the greater flexibility required in the working world and attending all-day schools, many families only eat their main meal in the evening.

Eating together and socializing at the table is particularly important – as is the quality of the food. This is the result of the 2016 Nestlé study “So is(st) Germany”.

Quality is becoming more and more important

The study results show that the demand for food quality is constantly increasing. Around 53 percent of those surveyed stated that they pay attention to the quality of the products when shopping. High-quality food may then also cost more, as explained by 46 percent of the study participants.

Most Germans rely on the quality promises of the big and well-known brands. Consumers associate quality with good taste (70 percent), high food safety (63 percent), and a product without flavor enhancers and artificial flavors (55 percent).

Food in the digital world

Facebook, Instagram, and Co. are popular ways for foodies to express their personal lifestyles. Whether Paleo, Vegan, or Clean Eating: every form of nutrition is currently being used to make a statement.

According to the Nestlé study, around 46 percent of those surveyed share or comment on food photos on the Internet. The generation of 14 to 29-year-olds is the most active here – especially the women.

Eating out is becoming increasingly popular

According to the Nestlé study, eating out is becoming increasingly important. Above all, Germans leave the house for breakfast: between 2010 and 2014, the proportion of those who eat breakfast out of the house increased by 142.9 million people. Above all, it is women who like to dine out in the morning.

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Food

“Naked Eating”: Unpackaged Fruit and Vegetables as a New Trend

“Food in the nude”: With this new trend, a supermarket chain in New Zealand offers all its fruit and vegetables without plastic packaging. The reactions are amazing.

New World leads by example

Plastic bags have been gone from most supermarkets in New Zealand for some time. The government also approved an exit for all retailers from July 1, 2019. The supermarket chain “New World”, the New Zealand counterpart to EDEKA, even goes one step further.

Under the title “Food in the nude” (in English: “Naked food”), New World has declared war on unnecessary plastic packaging: In the branches, almost all fruit and vegetables are offered unpackaged. This project is another step toward Zero Waste.

Food in the nude is also financially worthwhile

Nigel Bond, the owner of the New World store in Bishopdale, Christchurch, was initially unsure whether the move away from plastic could have a negative impact on sales. But on the contrary: the project inspires customers and sales have even increased. “After we introduced the concept, we found that spring onion sales had increased by 300 percent. We saw a similar increase in silver beets and radishes,” reports Nigel Bond.

Eight of the nine supermarket branches located on New Zealand’s South Island have also implemented the project.

New World is also testing other alternatives

Some New World stores offer the option to bring your own cans to reduce plastic waste. Butchery products and seafood can thus be packed and transported in their own cans. However, this option is currently only available for these foods, because the preparation and cooking of these products enable hygiene standards and food safety to be maintained. With other foods, however, you have to look at this more critically. According to Brendon Jones, the owner and operator of a New World branch in Howick, this action is progressing slowly.

In addition, other alternatives to conventional packaging are being tested. Plastic bags are being replaced by paper bags and fiber-based food containers are being made. In this way, products can be sold without plastic.

New World proves that there are good alternatives to traditional plastic packaging. At the same time, they show that a rethink is not only important for consumers, but also for suppliers and supermarket operators in order to really change something.

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