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Orange-Mokka For 4 People

The orange mocca, such as the mocha in general, is popular, especially in Turkey and in the Middle East. The combination of sweet and acid fruit and mild coffee ensures an exotic taste experience.

ingredients

100 g of cream, 1 orange, 3 tablespoons of sugar, 3 tablespoons of mild coffee powder, 100 ml orange liqueur

preparation

Step: Beat the cream in half -fast. Rub orange bowl and mix with the cream. Squeeze orange.
Step: Pour coffee powder with 1/4 l of boiling water. Add the orange juice, sugar and orange liqueur and bring it to a boil again.
Step: Spread coffee in the glasses. Place the orange cream as a hood and serve.

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The World’s Best Cultivation Areas For Coffee

Coffee is one of the most popular hot drinks worldwide and has been enjoying increasing popularity for centuries.

The origin of the coffee is very different depending on the variety. Nowadays it is produced worldwide and new growing areas are being created every day.

The enjoyable guardian convinces with a very individual taste and is available in many varieties. Even if it is an integral part of everyday life for many, most of them hardly know exactly where the growing areas of coffee are. Therefore, we go on a journey through the most popular coffee cultivation areas and also take a closer look at the two main varieties Robusta and Arabica.

The growing areas of coffee extend over the entire globe. The coffee beans we use come from the coffee plant. This is one of the rather sensitive plants and only thrives under optimal climatic conditions. Countries that are near the equator are preferably suitable for this. Together these areas result in a so -called coffee belt. The predominantly tropical and moist growing areas enable the coffee plants to grow excellent and a quick heyday. The two economically represented coffee types are the Coffea Arabica (Arabica) and the Coffea Canhora (Robusta). Arabica takes up the largest proportion of the growing areas with around 75 % and is the most popular worldwide among all coffee drinkers. But other coffee plants such as the Coffea Liberica, Coffea Stenophylla, Coffea Congensis and many more can be found in the vastness of the growing areas. Well -known places where coffee plants are bred are Brazil, Ethiopia, Nicaragua or Sumatra.

These are the most important production countries

The largest production countries of coffee are near the equator and together form the so -called coffee belt. Expressed, the areas of Central and South America, Africa and parts of Asia’s crucial cultivation areas are primarily to be put. The largest production countries form Brazil, Mexico, Panama, Guatemala, Vietnam, Thailand, Angola, Congo, Liberia, Colombia, Bolivia, Peru, Venezuela, the Central African Republic, Costa Rica, Zambia and many more. In all places there are more or less optimal conditions for a coffee harvest. A billion -dollar industry has developed around the coffee today. The production countries increase their growing potential every day and thus meet the increasing demand for coffee. However, the individual growing areas do not all produce the same coffee. There are significant differences between quantity, cultivation and taste. On the one hand, this is due to the respective climatic conditions, and on the other hand also due to the differentiated cultivation methods. A Arabica coffee bean, which comes from Africa, therefore tastes very different from an Arabica coffee bean, which comes from Asia, for example. The variety of coffee is sometimes a reason for its popularity and offers every coffee drinker daily variety and aromatic wealth. Below we list the most important growing areas of coffee and discover their special features.

Coffee growing areas in North and Central America

In North and Central America, Nicaragua in particular stands out as a coffee growing area. In the El Salvador and Santo Domingo regions there are numerous plantations that extend over miles and accommodate a wide variety of coffee plants. Many people in these areas live exclusively from coffee cultivation. The valuable coffee beans are shipped all over the world after harvesting. Another special cultivation area is Jamaica. Here the famous “Blue Mountain coffee” is bred. For this reason, the Blue Mountains from Jamaica are covered with large -scale coffee plantations. However, the excellent type of coffee has its price and has just under $ 120 per kilogram. Blue Mountain coffee is one of the most expensive varieties in the world. Tourists from all over the world visit the growing areas to take smaller quantities with you and try out the delicious coffee.

The state of Mexico is located in North America and parts of Central America. Here too, coffee is grown on large plantations. There are around 400 million coffee trees in one of the most important growing areas, Soconusco. This tremendous amount is expanded by other growing areas across the country. As a result, Mexico rises in the top ranks of the largest production countries. With the “Ruta del Café”, even a separate coffee road was established, with which the tourist value of the coffee -shaped landscape is to be increased. In addition to Mexico, growing areas from Costa Rica, Hawaii and Guatemala can also convince with tasty and famous types of coffee. Costa Rica scores particularly with aromatic, full -bodied flavors and intensely fragrant coffee. Hawaii is ideal for the coffee harvest, as optimal climatic conditions prevail here. The coffee beans from there have a mostly mild and nutty aroma. Finally, the most populous state of Central America is on the plan: Guatemala. The country has always been one of the most important production countries for coffee and produces coffee beans with an aromatic and spicy note. With altitudes around 2,000 meters and extremely fertile, volcanic nutrients, coffee trees grow particularly quickly here. This leads to high quality and first -class diversity.

Coffee growing areas in South America

South America is the continent with the strongest production countries for coffee. The two strongest countries are Colombia and Brazil. The coffee plant has developed into a real economic miracle and gives the population in addition to many jobs, but also new cultural diversity. The climate in the warm areas is constant all year round and provides the coffee harvested optimal conditions for high -quality cultivation. The ARABICA and Robusta coffee varieties are particularly well represented here and are distributed all over the world by central trading points. Dozens of tons of coffee from South America also arrive every day in Europe. In addition to Brazil and Colombia, places such as Ecuador, Venezuela, Peru and the Galapagos Islands also play an important role. Each location convinces with individual advantages and a large variety of varieties.

Brazil produces around 34 % of the world’s total coffee requirement and is therefore considered a real heavyweight among production countries. The growing areas of coffee extends across the country and are largely responsible for economic success. With almost 287,000 farms on approx. 2,402,933 hectares on which coffee is grown, Brazil leaves all colleagues far behind. A single farm can be up to 25,000 hectares. The cultivation areas deliver around 45 million sacks with coffee beans every year, with each sack weighing about 60 kilograms. With 80% harvest content, Arabica beans are mainly bred. The remaining 20% ​​are robusta beans. The success of the coffee in Brazil is not only in sales alone. The Brazilians use a fifth of their harvested beans for their own use. Coffee has developed into a true culture in Brazil. In private and business areas, it is a good tone to offer your guest a coffee. A whole third of the exported raw coffee also goes to Germany and thus ends up directly on our domestic tables.

Behind Brazil and Vietnam, Colombia is the third largest coffee exporter worldwide in the list of the largest production countries. Coffee has traditionally been grown here for almost 300 years. More than half a million Colombian live from the industry and thus represent a driving force of the local economy. Even though Colombia had recorded a declining production in recent years and has even been replaced by Vietnam to third place, coffee plays one Important role for the people living there and the entire nation. Coffee is considered a cultural drink in Colombia and sometimes shapes society. The coffee farmers attach great importance to the quality of their coffee beans and breeds only the best standards. The country’s biologically high -quality cultivation distinguishes the country from many other production countries and makes “coffee made in Colombia” a strong branded product.

Incidentally, particularly popular coffee also comes from the Dominican Republic. With this country, people associate sun, palm trees, beach and sea – the perfect Caribbean goal for an exuberant vacation. However, coffee is also grown here in large masses. There are almost 50,000 smaller coffee producers, which are scattered across the entire country. Because of the high temperatures in the north (30 degrees Celsius on average), the profitable growing areas are largely in the somewhat cooler south. Almost all production facilities specialize in the cultivation of Arabica coffee beyond this.

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Sticky Rice: Nutrition Facts, Basic Recipe and Ideas for Sticky Rice

Sticky rice, also known as sticky rice, is a Thai specialty. In the national cuisine, it is used either as a side dish or as the basis for more elaborate dishes. We will introduce you to the type of rice and show you a simple basic recipe.

Sticky rice is a type of rice that is mainly found in Thailand, but also in other Asian countries. It has thick, bulbous grains that resemble jasmine rice. While uncooked jasmine rice appears slightly translucent, glutinous rice – or sticky rice – is white. This is due to its high starch content.

Another difference lies in the way it is prepared: sticky rice is not boiled but steamed. As a result, the individual rice grains stick together and the sticky rice gets the typical consistency for which it is named. According to Thai tradition, a special bamboo basket (for example via** Avocadostore) is used for steaming. A steamer or a large saucepan serves the same purpose.

You can get sticky rice in Asian shops or in well-stocked supermarkets. Some manufacturers also offer sticky rice in organic quality. If you have the choice, you should opt for the organic version – this way you support sustainable cultivation conditions and avoid rice that is contaminated with chemical-synthetic pesticides. Ideally, the sticky rice should also have a Fairtrade seal: Then you can be sure that it comes from fair trade.

The nutritional values of sticky rice

Cooked sticky rice contains about 150 calories per 100 grams. Uncooked, it usually contains between 330 and 350 kilocalories per 100 grams. Uncooked sticky rice has the following additional nutritional values:

Protein: 7 g
Carbohydrates: 77 g
Fat: 0.8g
Sugar: 0 grams.

Like all types of rice, sticky rice is low in fat and cholesterol and rich in minerals. On the other hand, it contains less fiber than, for example, whole grain rice.

Sticky Rice: Simple basic recipe

Because glutinous rice needs to be steamed, the best way to cook it is in a special steamer. If you don’t have one, a simple saucepan and sieve will suffice. Make sure that the sieve can be hung in the saucepan.

Ingredients:

250 g sticky rice
water

Directions:

Wash the glutinous rice in lukewarm water until the water runs clear. Then put it in a bowl of cold water and stir well. Let the sticky rice sit in the water for at least three hours. If you want, you can put it in the night before and leave it overnight.
Pour the glutinous rice into a colander and rinse thoroughly.
If you are using a steamer for the preparation, line the steamer insert with a damp kitchen towel and put the sticky rice in it. Fill the pot with one liter of water and insert the insert. Then fold the kitchen towel over the rice and put the lid on. Let the rice steam over medium heat for 30 minutes. Alternatively, you can use a large saucepan. Fill it with about a liter of water and place the sieve on the edge of the pot. Line the sieve with a kitchen towel, add the glutinous rice and fold the towel over the rice. Then put the lid on the pot. Make sure to keep the gap between the sieve and the lid as small as possible so that not too much steam can escape.
Steam the glutinous rice with the lid on and over medium heat for about half an hour. Then remove the pot from the stove. Caution: If some steam escapes despite the lid being on, be careful not to burn yourself.
Let the finished glutinous rice cool down a bit before you serve it as a side dish or process it further.

This is how you can process sticky rice

You can either serve the finished sticky rice as an accompaniment to other dishes or process it further. A classic Thai recipe is sticky rice with coconut milk and mango. To do this, boil 400 milliliters of coconut milk together with 50 grams of sugar and some salt and mix them with the finished rice. The dish is garnished with fresh mango slices.

However, both mangoes and coconut milk have a bad ecological balance because they cannot be cultivated regionally and have to be imported over long distances. You should therefore only use both occasionally when cooking. If you want to do without coconut milk, you can use regional organic cream or oat cream instead – this also makes the sticky rice nice and creamy. As an alternative to mangoes, you can try peaches or apricots, for example. You can get both from German cultivation during the season. You can find out which types of fruit are in season at what time of year in the Utopia seasonal calendar.

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Storing Cucumbers: This Way They Stay Crisp for a Long Time

If you want to store cucumbers, you should consider a few things. In this article you will learn what you need to know to keep cucumbers fresh for a long time.

Cucumbers consist of 97 percent water and are therefore relatively sensitive. If you store them incorrectly, they are prone to staining and mildew. In this article you will get many tips on how to store cucumbers properly.

Since the micronutrients are concentrated in and under the skin, you should eat cucumbers unpeeled. Therefore, use cucumbers of organic quality: they are free of chemical-synthetic pesticides.

In Germany, cucumbers are in season between June and September. During this time they are available from regional cultivation. Regional products have shorter transport routes and therefore have a smaller CO2 footprint. You can get unpackaged organic cucumbers at farmer’s markets, from direct sellers in your area or in organic boxes. You can find more information about the season of different vegetables in the Utopia Seasonal Calendar.

Storing cucumbers: You should pay attention to this

It is best to buy cucumbers unpackaged. The plastic wrap is meant to protect the cucumber. However, sometimes the cucumber starts to mold faster due to the condensation under the foil because it is packed airtight. However, opinions differ on this. You can also read online that cucumbers wrapped in plastic wrap last longer. From the point of view of environmental protection, however, unpackaged cucumbers are preferable to those sealed in plastic. More about this here: What is more sustainable: organic or unpackaged?

How to store cucumbers correctly:

Store the cucumber in a dark and cool place in the pantry or basement. Cucumbers do well at temperatures between ten and 13 degrees Celsius. Properly stored cucumbers can be kept for up to three weeks.
If you don’t have a pantry or basement, store the cucumber in the crisper of your refrigerator. This is better than storing the cucumber at room temperature. Cucumbers only last four to five days in the fridge.
Stored at room temperature, you should use cucumbers within a day or two.
Avoid storing cucumbers near apples or tomatoes. The cucumbers ripen faster due to the escaping ethylene.
Because of the high water content, you should not freeze cucumbers. The cold destroys the cell structure and the cucumber becomes mushy.

Storing Cucumbers: Store chopped cucumbers

Once you cut the cucumber, you should use it as soon as possible.

Place the sliced cucumber in a sealable container. You can also store small leftover cucumbers in a jar.
Store the container in the refrigerator and use the cucumber within a day or two.
Before the next meal, remove the dried part of the cucumber and wash it thoroughly again.

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Storing Aubergines: This Way They Stay Fresh for a Long Time

If you want to store eggplants, you should consider a few things. In this article you will find out how to recognize fresh aubergines and at what temperature you should store them.

Although aubergines are warm-loving vegetables, they can only be stored for a limited time at room temperature. We explain how to store aubergines correctly and what you should pay attention to.

Aubergines belong to the nightshade family and originally come from India. Also known as eggplant, this vegetable is very common in Mediterranean cuisine. Aubergines come in many different colors and shapes, with the dark purple version being the most well-known in this country.

If possible, use organic aubergines for cooking: They are free of chemical-synthetic pesticides and come from more sustainable agriculture. If you get the aubergines from regional cultivation, you also avoid long, energy-intensive transport routes.

Aubergines are in season in Germany between August and October. You can get unpackaged organic aubergines at farmers’ markets, directly from farmers or in organic boxes.

Storing aubergines: You should pay attention to this

When you buy eggplants, you should pay attention to the quality and degree of ripeness. A ripe eggplant has a shiny skin and is firm. If you press gently, it gives slightly. If the aubergine doesn’t yield to pressure, it’s unripe and tasteless. On the other hand, if it is too soft, it will soon spoil. Aubergines taste best when you prepare them fresh. However, you should not eat eggplants raw.

How to store aubergines correctly:

Store eggplants in a dark, cool place in the pantry or basement. Temperatures between ten and 13 degrees Celsius are well suited. Properly stored aubergines stay fresh for around three to four days.
The fridge is actually too cold for aubergines. If you don’t have a pantry or basement, you can still store the eggplants in the crisper of the refrigerator, which is better than storing them at room temperature. It is best to wrap the eggplants in paper to absorb excess moisture. Alternatively, you can place them loosely in the crisper in your fridge. Aubergines stored in the refrigerator quickly become stained and soft. You should process them within a day or two.
Eggplants stored at room temperature are best prepared on the same day or the next day at the latest.
Don’t store eggplants near apples or tomatoes. The escaping ethylene allows the aubergines to ripen more quickly.

Store sliced aubergines

You can store cut aubergines in the fridge until the next day before they spoil.

Place the sliced eggplant in a sealable container.
Keep the container in the fridge and use the leftover eggplant quickly.
Then remove the dried part of the eggplant and wash the fruit thoroughly again.
Aubergine slices turn brown in the air within a short time. It is therefore better to overcook them immediately and not to keep them raw. You can store cooked aubergine dishes in the refrigerator for two to three days.

Store eggplants in the freezer

To store eggplants for a particularly long time, you should freeze them. Eggplants can be frozen for up to nine months.

Wash the eggplants thoroughly.
Cut the vegetables into cubes.
Blanch the eggplant pieces for three minutes.
Immediately cool the vegetables in ice water.
Drain the aubergine pieces well in a hair strainer. Alternatively, you can pat them dry with a tea towel.
Place the blanched cubes in a freezer container. You can also freeze aubergines in jars.
Label the freezer container so you can remember what’s inside later.
Also write the date. This will help you keep track of your freezer.
Frozen aubergines are particularly good for soups, sauces and spreads.

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Cook Black Salsify: Tips for Healthy Winter Vegetables

There are a few things to keep in mind when preparing salsify. Read our step-by-step instructions to find out how to properly prepare the winter vegetables.

Used in the Middle Ages as a remedy for snake bites, black salsify is now a popular winter vegetable. Due to its similarity to asparagus, it is colloquially called winter asparagus.

For example, you can serve salsify as a side dish, baked or as a soup. But no matter how you end up preparing them – in most cases you have to cook them first. There are a few things to keep in mind. Below you will find out how best to proceed.

By the way: Black salsify is in season from October to April, making it the perfect winter vegetable.

Cook salsify: tips

Preparing salsify takes a bit of work. But you shouldn’t let that put you off, because they provide a lot of fiber and important vitamins that strengthen your immune system.

Preparation: Peel the salsify

Wash the salsify under running water and thoroughly remove dirt and dirt.
Peel the stalks until the brown skin is completely removed. Important: Black salsify contains a sticky, staining liquid. Therefore, wear old clothes or an apron and peel them in a bowl of water.
Attention: As soon as the black salsify is peeled, it will turn brown relatively quickly. Therefore, after peeling them, leave them in clean water and add a little lemon juice or a dash of vinegar.
Boil salsify

Cut the peeled stalks into bite-sized pieces.
Fill a saucepan with water and lightly salt it.
Add the salsify pieces and let them cook for about 15 to 20 minutes. When they are soft, you can take them out of the pot and serve or process them.

Tip: Black salsify will keep in the fridge for about two weeks. It is best to wrap them in a damp kitchen towel. If you have a basement, you can also store them just like carrots. Place the salsify in a box or bucket and cover them generously with sand. They will keep like this for several weeks.

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For the First Time in the Restaurant: Meat From the Laboratory

For years, companies and scientists have been researching “artificial meat” – i.e. meat that is grown in the laboratory from animal cells. Although there have been initial successes, laboratory meat has not been approved for sale anywhere – until now. The first restaurant in the world is now offering “chicken bites” from the laboratory.

It is a groundbreaking moment for the meat industry, writes the British Guardian: Singapore’s Food Safety Authority has examined chicken meat from the laboratory and approved it for sale. Specifically, these are “chicken bites” from the US company “Eat Just”.

The chicken bites look like little chicken nuggets. They will initially be sold in a single restaurant in Singapore. Since Eat Just has so far produced comparatively little laboratory meat, the artificial chicken bites are more expensive than regular meat. As soon as the company increases its production, they should become cheaper.

A world where animals no longer have to be killed for meat

According to the Guardian, Eat Just grows the cells for the chicken in 1,200 liter bioreactors. The cells come from cell banks, they were obtained from living animals. The company uses “fetal calf serum”, which is obtained from the blood of cow fetuses, as the nutrient medium for the cells.

The serum is often the main component of nutrient media for cell cultures. It is extracted from the hearts of unborn calves, but both the calf and the mother cow die in the process. According to Eat Just, it wants to use a plant-based serum in the next production line.

“I think the approval is one of the most significant milestones in the food industry in the last few decades,” Josh Tetrick, Eat Just’s CEO, told the Guardian. It is now up to his and other companies to take advantage of this opportunity. “My hope is that in the years to come this will lead to a world where the majority of meat doesn’t require killing a single animal or destroying a single tree.”

However, there are also challenges – such as whether consumers will even accept artificial meat. In order to produce enough laboratory meat for Singapore or other countries, much larger bioreactors are also needed. Tetrick spoke in the Guardian of reactors with more than 50,000 liters instead of the current 1,200 liters capacity.

German companies also rely on meat from the laboratory

In addition to Eat Just, there are numerous other companies experimenting with artificial meat. In 2016, the American company Memphis Meats presented the first meatball from the laboratory. There is also interest in Germany – for example, the parent company of Wiesenhof is investing in a start-up that produces laboratory meat. Research into artificial meat began in the Netherlands in the 1990s.

Meat from the laboratory should bring many advantages: Animals no longer have to be raised in factory farming and then slaughtered. This not only reduces animal suffering, but also saves greenhouse gases and resources such as water, animal feed and agricultural land. However, there is also criticism of laboratory meat – above all because of the fetal calf serum as a growth medium. Artificial meat can be an option for those who cannot do without meat. But there are also plenty of plant-based meat substitutes that come close to the taste of meat.

Meat from the laboratory – finally a solution or an absurd idea? would you eat faux meat We would be happy to receive your comments.

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Crostini: 4 Variations for the Antipasti

Crostini originally come from Italy, but are now very popular not only there. The hearty breads are quick to make and versatile. You can find four variants here.

Crostini are a dish of Italian cuisine and are served there as antipasti, i.e. light starters. The classic basic recipe consists of thin slices of bread that are drizzled with olive oil and rubbed with fresh garlic. The bread is often baked in a pan in oil until crispy and then rubbed with garlic. Crostini are great as uncomplicated finger food for parties, but are also a great side dish for a barbecue or a delicious snack in between.

The basic recipe can be varied in many ways. You can top the bread with anything you like. In this article we will show you four delicious variants – all of them are vegetarian or vegan. The recipes only list the ingredients for the topping. You always need bread, olive oil and garlic. Tip: Thinly sliced ​​country or farmer’s bread or mixed bread is best. But you can also easily use spelled or rye bread or very light bread.

Important: Buy the ingredients for your crostini in organic quality and, if possible, regionally. You should pay more attention to this, especially with dairy products such as cheese and ricotta as well as fruit and vegetables. Not only do you avoid chemical-synthetic pesticides, you also support sustainable agriculture and animal welfare. You can certainly find many of the ingredients at a weekly market near you.

Crostini with green pesto and tomatoes

The first crostini recipe is just the thing for pesto lovers: inside and also vegan. In addition to bread, olive oil, and garlic, you will need:

a jar of green pesto,
a few fresh cocktail tomatoes or dried tomatoes
as well as salt and pepper.
As described above, simply toast the loaves in olive oil for a few minutes and rub them with a halved clove of garlic. Then spread the pesto on the crostini, cover them with a few halved cocktail tomatoes and season everything with salt and pepper.

Tip: Of course you can also use any other pesto for the crostini, for example red pesto. Mozzarella can also be combined well with pesto and tomatoes. If you want, you can spread a few thin slices of it on the bread.

Crostini with ricotta, basil and vegan parmesan

The second variant is a real classic. All you need for this are:

a pack of ricotta or vegan ricotta substitute,
fresh basil
and some vegan parmesan.
Scatter a generous spoonful of ricotta, a few basil leaves, and some freshly grated parmesan onto the toasted and garlic-rubbed loaves.

FYI: You can of course also use normal Parmesan cheese for this recipe. But you should keep in mind that Parmesan is not vegetarian because it is made with animal rennet. Hard cheese without animal rennet or a homemade vegan Parmesan are suitable alternatives.

Tip: If you don’t like ricotta, you can use (vegan) cream cheese just as well.

Crostini with hummus and mushrooms

The next recipe has a slightly less Italian touch. Instead, it combines oriental hummus with mushrooms. you need for that

Hummus of your choice
as well as fresh or pickled mushrooms.
You can also vary with the hummus. If you’re bored with plain hummus, you can try paprika hummus, beetroot hummus, or tomato hummus. Simply slice the mushrooms and spread them over the hummus.

Crostini with brie, apple and honey

You can prepare crostini with all sorts of cheeses. Whether mozzarella, goat’s cheese or Brie – cheese is always a good choice when it comes to crostini. As a last variant, we will show you a slightly more unusual one that combines savory and sweet. All you need for this are

a pack of brie,
2-3 apples (or more depending on the amount of bread slices)
and some honey.
You simply cut the brie into thin slices and spread it on the bread. You can also cut the apple into thin slices or small cubes. Finally, drizzle the honey over the crostini.

By the way: You can also replace the brie with a vegan cheese alternative. You can buy these, but you can also make them yourself. For example, try this recipe: Make vegan cheese yourself: Recipe for cashew cranberry cheese. Instead of honey, you can use agave syrup or homemade apple syrup. You can also use pears instead of apples.

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Greenpeace Shows What Costs Meat Consumption Causes for the General Public

Conventional meat production causes environmental damage for which the general public pays. That’s what Greenpeace says in a new study – and calculates how expensive meat should actually be.

Factory farming produces a lot of liquid manure that ends up on fields as fertilizer. The problem: There is too much manure and the soil is over-fertilized, which is why our groundwater is polluted with nitrate. In order for the water to be drinkable, it must be cleaned. The water suppliers take care of that, they bear the costs for the water purification.

This is just one example of how the meat industry causes damage that it ultimately does not pay for itself – this is referred to as “external costs”. According to a new Greenpeace study, the consumption of beef and pork in Germany causes 5.91 billion euros in such costs each year, which the general public has to pay for. Most of the costs are caused by pork (73 percent).

Environmental and climate damage caused by meat production

The 5.91 billion euros annually are made up of various types of damage, such as:

Greenhouse gas emissions driving the climate crisis
Destruction of rainforest for animal feed
Water bodies polluted by fertilizers and pesticides
deterioration of soil quality
If the meat producers had to bear the “true costs” themselves, meat would be significantly more expensive. According to Greenpeace, pork should cost twice as much: an average of 3.04 euros per kilogram instead of 1.52 euros. Beef would be about half the price: 5.33 euros per kilo instead of the previous 3.50 euros. The external costs of meat imported from South America are even higher.

Greenpeace: The costs should be borne by those who cause them

In the study, the authors also compared conventional meat production with organic. The result: The ecological variant causes significantly less damage – and thus also lower external costs. If all companies would only produce meat according to ecological standards, more than two billion euros could be saved. Nevertheless, organic meat would also have to be more expensive so that the general public no longer pays – pork by 23 percent, beef by 50 percent.

“Anyone who consumes at the expense of third parties harms the general public,” says Greenpeace agricultural expert Martin Hofstetter. “Because supermarkets want to lure their customers with cheap meat, others have to pay a high price.” Greenpeace calls for political measures according to the “polluter pays principle”, i.e. those who pay for the damage they cause: meat companies and meat consumers: inside. This is possible, for example, through increased taxes on meat or a CO2 tax.

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Dressing for Lamb’s Lettuce: These Salad Dressings Go Best

Are you looking for a dressing for lamb’s lettuce to spice it up a bit? Whether fruity, spicy or creamy: We have three delicious recipe ideas for lamb’s lettuce salad dressings.

Especially in winter, the body is happy about fresh food. Lamb’s lettuce is particularly welcome here as it is in season during the winter months.

Fiery lamb’s lettuce with lemon and chilli dressing

A dressing with chili also warms you up from the inside and really cheers you on during the cold season. Combined with fresh lemon as a vinegar substitute, you have a vitamin boost.

For the lemon and chilli dressing (for approx. 200g lamb’s lettuce) you need the following organic ingredients:

salt and pepper
½ tsp sweet mustard
4 tablespoons high-quality salad oil (e.g. a mixed oil made from sesame, sunflower and soybean oil)
3 tbsp freshly squeezed lemon juice
¼ – ¾ tsp chili powder, depending on how spicy you want it
some water
Whisk all the ingredients together with a whisk, then pour over the lamb’s lettuce. The sweet mustard balances the hot chilli powder and gives the lamb’s lettuce dressing a thick consistency.

Honey-mustard salad dressing for lamb’s lettuce

A honey-mustard dressing goes very well with the nutty and mild-tasting lamb’s lettuce. Mustard adds that certain something with its spiciness and the honey rounds it off with its sweetness – an ideal combination for your lamb’s lettuce dressing.

Ingredients for the lamb’s lettuce dressing (for approx. 200g lamb’s lettuce):

salt and pepper
2 tsp mustard
1 tsp honey
1 finely chopped shallot
4 tbsp salad oil
Mix all the ingredients with a whisk or a whisk. If you are using an electric mixer, add the shallot after mixing. You can round off your salad with roasted pine nuts or a salad seed mixture of sunflower seeds, pumpkin seeds, sesame and pine nuts.

Fruity walnut raspberry dressing

Fresh lamb’s lettuce can also be excellently combined with a fruity touch of raspberries and a good portion of omega 3 in the form of walnuts and walnut oil. The recipe uses raspberry jam, which you can certainly replace with thawed raspberries from the summer months and thus have a slightly healthier version.

For the fruity lamb’s lettuce dressing (for approx. 200g of lettuce) you will need:

salt and pepper
1 tsp mustard
2 tbsp water
3 tbsp walnut oil
1 tbsp raspberry jam, alternatively 2 tbsp frozen raspberries, defrosted
1 handful of walnut kernels
Preparation: Press the raspberry jam or the defrosted raspberries through a fine sieve with a spoon so that the small seeds do not end up in the salad dressing. Then mix all the other ingredients except for the walnuts with a whisk and pour them over the lamb’s lettuce. Garnish everything with the walnuts and your raspberry dressing is ready.

Notes on the ingredients

It is also important to pay attention to organic quality when it comes to lamb’s lettuce in order to avoid chemical-synthetic pesticides. Of course, the best thing is to simply grow lamb’s lettuce in your own garden or on the balcony: Sow lamb’s lettuce: you have to bear this in mind when sowing .

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