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Soy milk, almond milk, and the like have become competitors for good old cow’s milk in recent years. And now they have to tremble again because the pea milk is on the rise! The company “DrinkStar” produces the drink based on vegetable peas.

Pea milk: the must-have of the season?

It is white and looks like conventional cow’s milk, and yet it is not: Pea Milk. But neither the color nor the taste should be reminiscent of peas. In May 2016, the US manufacturer “ripple” brought the special milk alternative to the American market, which consists of a mix of yellow peas, sunflower oil, cane sugar, and algae oil.

Pea milk is so healthy

Pea milk contains important omega-3 fatty acids and is rich in calcium. It is also considered a protein bomb among vegan milk alternatives. One portion, i.e. around 200 milliliters, should contain an impressive 8 grams of protein. This would make pea milk just as rich in protein as soy and cow’s milk.

Of course, a distinction must be made here between vegetable and animal protein: the latter is similar in composition to body protein and can therefore be utilized somewhat better. But vegetable protein also has significant advantages over animal protein. Purines, saturated fatty acids, and cholesterol are hardly included.

Pea drink

The Rosenheim beverage specialist DrinkStar has developed a German version of pea milk. PRINCESS AND THE PEA is naturally lactose, gluten, and allergen-free, making it a good alternative for people with food allergies or intolerances. The protein content is comparable to the protein content of classic cow’s milk. The milk alternative is enriched with calcium and refined with rapeseed oil containing omega-3 fatty acids.

The pea drink can either be drunk pure or used to refine coffee, tea, and muesli as well as in the preparation of meals.

In Asia, basil seeds have long been used in drinks and desserts. Now chia-like seeds are also being discovered in the western world.

Now that basil has become an integral part of our kitchen, its seeds are now being served on the plate or in the glass! Similar to chia seeds, basil seeds soaked in water expand up to 30 times their volume and also develop the jelly-like consistency that we know from chia seeds.

How do basil seeds taste?

Unlike the basil plant, basil seeds taste neutral to slightly nutty. They are used in foods to give structure and not flavor. That is why they are also used in fruit desserts such as Falooda in Asia. In Asia, basil seeds are also called “Sabja Seeds”.

Are Basil Seeds Healthy?

Due to their strong swelling properties, basil seeds ensure long-lasting satiety. Therefore, they can have a supportive effect if you want to lose weight.

Basil seeds have long been used in Ayurvedic and Traditional Chinese Medicine (TCM). They are said to have a cooling and soothing effect on colds and nervous tension. The seeds are also used to treat skin inflammation and digestive problems.

How can I use basil seeds?

In principle, you can use basil seeds like chia seeds, i.e. as a kind of pudding. Practical: Basil seeds swell much faster than chia seeds.

Cronut was yesterday, now there are sushi donuts! The light alternative to the greasy classic is because they do not require any sugar or deep fryers. So instead of a maki roll, there are rice donuts. Will the trend from Australia also come to us?

The endless circle

Sushi is sushi is sushi? Are you kidding me? Are you serious when you say that! There’s a new trend for sushi lovers: the sushi donut! Instead of always having the same rolls, sushi is now also served in the form of donuts. It was invented by Australian food blogger Sam, who shared the sushi donut on her Instagram account @sobeautifullyraw.

In fact, the shape is the only similarity to the sweet donut. Because the sushi donut consists of classic rice and is then topped with typical sushi ingredients: sesame, avocado, ginger – as you like.

Everyone is already crazy about the rings and of course, people are already diligently posting the rings on Instagram! Even the American health food chain Wholefoods has jumped on the sushi donut bandwagon and is now selling the rice donuts itself.

Healthy donuts?

So to speak, there is a lot of goodness in the trend food: carbohydrates, proteins, fiber, unsaturated fatty acids, and numerous vitamins. In addition, sushi is low in calories and fat. Sam’s creation is vegan, but that’s up to you.

If you fill it with fresh fish in the traditional way, you get a good portion of important protein, healthy fatty acids, and valuable minerals. Avocado is also super healthy because the unsaturated fatty acids help the body break down fat.

And for dessert? Sam already has a suggestion for that: sushi macarons! Have you got the urge to recreate a sushi donut? No problem, we’ll show you how to do it on the next page.

The sushi donut recipe

Ringing yourself

Numerous sushi donut creations have already been posted on Instagram because Sam also shared the recipe. So why not try it yourself?

That’s how it works:

  1. Brush a donut mold with coconut oil and press in the chilled sushi rice.
  2. Now simply turn the mold upside down and the rice ringlet is ready.
  3. There are no limits to your creativity when it comes to decoration. Sam topped her creation with black sesame, ginger, wasabi, cashew mayonnaise, and avocado. And the sushi donut is ready!

In any case, we are curious to see whether the trend will also catch on in Germany – it would certainly be delicious!

While we are still happy about donuts, cupcakes, and co., food trends such as rainbow bagels or muggles have not even caught on with us. Now we’re already discovering the next treat on the web – it’s red, greasy, sweet, and outrageously delicious: the Red Velvet Croissant. EAT SMARTER presents the latest food trend from New York.

Velvety red pleasure

Even an ordinary butter croissant is so delicious that you have to treat yourself to it from time to time, even if it’s greasy. The Red Velvet Croissant goes one better: A butter croissant is dyed spectacular red with food coloring and filled with a cream cheese pudding cream.

Because that’s not enough, the sweet puff pastry is topped with red syrup and velvety red velvet cake crumbs. New Yorkers are currently crazy about the new croissant creation and are busy posting pictures online, which they have tagged with hashtags like #soyummy #foodporn #happymonday or #iwillbrushmyteeth.

Who invented it?

New York chef Thiago Silva is known far beyond the city for his unusual cakes, donuts, and croissants. Again and again, he creates new sweet and savory calorie bombs that the residents of the Big Apple pounce on. In addition to crême brulée croissants, Oreo biscuit croissants, or croissants with jam filling and peanut topping, he sells his latest creation, the Red Velvet Croissants, at the Union Fare Café in New York.

How healthy is the Red Velvet Croissant?

Here we have to ask ourselves: How unhealthy is the Red Velvet Croissant? Even an ordinary butter croissant burdens our calorie account with 330 kilocalories and contains 22 grams of fat. The German Society for Nutrition (DGE) recommends consuming no more than 60 grams of fat per day.

With just one Red Velvet Croissant you already consume about half of the daily permissible amount of fat. The sweet cream cheese pudding filling, sugar syrup and cake crumbs on top don’t exactly make the croissant healthier. From a nutritional point of view, the food trend has too much fat, too much sugar, and consequently too many calories – but it’s definitely delicious.

From time to time you should be able to treat yourself to an unhealthy treat. We don’t want all the cute cafes and patisseries to go bankrupt because we don’t eat croissants or cakes anymore! A healthy balance and conscious enjoyment are the keys. We are excited to see the Red Velvet Croissant in Germany for the first time!

While the quinoa was relatively unknown some time ago, the pseudocereal is now enjoying increasing popularity. And quinoa can do more than just replace rice as a side dish. We have put together ten great recipes for you that focus on Inca rice – so you can always enjoy quinoa in a different and varied way.

1. For seafood fans

Crunchy prawns, pithy quinoa, and a creamy mixture of ricotta and quark – that’s all you need for a delicious, healthy, and quick meal. The pleasantly spicy note of chili rounds off the dish perfectly.

2. Crisp and fresh

Quinoa also cuts a fine figure as part of a colorful salad. Try our creation with avocado, oranges, pomegranate seeds, onions, rocket, and halloumi – a real power mix!

3. Cabbage rolls with a difference

Who says savoy leaves always have to be stuffed with meat? Even! Because even with quinoa, parmesan, almonds, and parsley, the green wraps simply taste great and are also particularly healthy. Enjoy your meal!

4. It’s what’s on the inside that counts

With this dish, too, no one is guaranteed to miss the minced meat in the filling – because quinoa simply goes perfectly with the crunchy peppers from the oven. Fresh coriander and an Indian-inspired spiced butter round off the taste.

5. Fixed

Would you like to treat yourself to a vegan meal from time to time? Then we recommend our delicious quinoa and vegetable pan. Best of all, the dish is ready in just 30 minutes.

6. Sweet and fruity

Anyone who only knows the savory version of quinoa should definitely try this sweet quark casserole with the pseudocereal! The oven feast is accompanied by a colorful fruit salad. For those who like it sweet in the morning, the gratin is an ideal breakfast.

7. From the pan

Everyone has probably eaten normal pancakes at some point. But do you already know the little cakes with quinoa in the batter? If not, you should change that quickly! The creamy vegetable and mushroom ragout makes the enjoyment perfect.

8. Colorful and healthy

Whether as a vegan main meal at home or as lunch for the office: This quinoa and pepper salad is not only particularly tasty but also very healthy – thanks to lots of vegetables, fresh herbs, and pithy quinoa.

9. Mexican mix

Black beans, tomatoes, and spring onions go perfectly with the superfood quinoa. A delicious vinaigrette with lime juice and zest, chili powder, and coriander perfectly complements the taste of the dish.

10. Well filled

The zucchini halves baked in the oven with a creamy, pithy filling made of cream cheese, almonds, and quinoa and the fruity mango sauce with fresh mint form a successful taste contrast here.

The best-before date: For many, the reference “best before” means “definitely lethal” – and so tons of food that is still edible ends up in the garbage. Norway is therefore now introducing a new formulation that is intended to lead consumers to more conscious consumption.

The best before date on food gives consumers an indication of how long a product can be enjoyed. Until this date, the manufacturer guarantees that the quality, taste, and appearance will remain unchanged.

After this date, however, a product does not automatically become inedible. Nevertheless, the expiry date is often combined with the use-by date – this actually states by when food should be consumed – for example in the case of meat products.

This misunderstanding leads to extreme food waste. Norway now wants to counteract this problem with a new best-before date.

New best before a date with the addition

The new expiry date is not actually a new date but a new formulation. The packaging will now say “Best before but not bad after” – several companies in Norway are already using this new formulation on their products.

Throw away less food

This innovation has not yet arrived in Germany, but here too the products should not be automatically thrown away as soon as they have reached their best-before date.

A common-sense check can help here: Is the product still edible? How does it smell, how does it look? A little taste test helps too. A product should definitely still be edible a few days after the best-before date. Also, make sure you store your groceries correctly and shop with foresight.

“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.

Long and healthy hair is still the ideal of beauty for many women and men. But conventional shampoos often do not bring the desired success, which is why alternatives are worth a look.

Hair shampoos in the test – that says Stiftung Warentest

Stiftung Warentest regularly examines several shampoos and compares them in terms of effectiveness, the cost factor and the environmental aspect. In 2020, 18 shampoos and hair soaps were tested, including seven natural cosmetics. A total of 14 performed well, three were satisfactory and one was just sufficient. Big price differences were still noticeable, the products cost between 1 and 38 cents per hair wash. A shampoo, on the other hand, turned out to be a sham.

A new trend is currently noticeable, so-called “hair soaps*” made from oils or fats “saponified” from lye are becoming increasingly popular. In principle, such solid shampoos work no differently than liquid shampoos, they have only been deprived of water and then formed. Most liquid shampoos performed well across the board, while hair soaps performed slightly worse. The problem, however, is that these can form whitish residues when washing. The result is swelling hair that is difficult to comb. A rinse made of vinegar and water, also known as an “acidic rinse”, helps against this so-called “lime soap”. This form of hair washing has been propagated, among other things, since 2014 as the so-called “No poo” movement, which originated in the USA and today has numerous followers and groups worldwide. There are several forms of exercise, one of the most popular being washing your hair with vinegar.

But how healthy is acetic acid for hair and scalp? Does it even damage the hair in the long run and what can you do about the acidic smell?

Beautiful hair: the “no poo” movement

“No poo” simply means to wash your hair without shampoo. Shampoos are said to damage the hair, and the substances and chemicals they contain can potentially make you sick. There is also concern that conventional shampoos remove the scalp’s natural oils, thereby drying out the hair and scalp.

The movement emerged in 2014 and today there are various forms of it. One group rejects any means for the hair and only cleans it with water. Another group uses baking soda in place of shampoo and apple cider vinegar as a supplemental conditioner. The third group consists of self-mixed remedies, for example made from rye flour, eggs, clay or beer.

Since the current beauty trend in terms of hair care products is propagating apple cider vinegar, this technique is briefly presented below. Because the scalp is naturally slightly acidic (hair pH is around 5.5, well in the mid-range), acidifying hair is all about lowering the pH of the scalp and hair. This care treatment is intended to give the hair strands more shine and smoothness and to prevent the hair from charging by closing the cuticle layer and smoothing the hair structure. Numerous external influences can also negatively affect the natural pH value of the scalp and hair, which is why it is advisable to avoid using products with a basic pH value such as children’s shampoos, industrial hair masks and conditioners, cleaning shampoos and hair coloring products and to use natural products instead . What is meant here is above all the “sour rinse” (rinse = English for conditioner), which is used like a conventional hair conditioner

Preparation of the “sour rinse”

The preparation of the conditioner is simple and uncomplicated. The first treatment can also start with a tablespoon of vinegar. For this purpose, the hair is washed with normal shampoo beforehand, whereby a hair care product made from organic and natural ingredients should promise more success, since the chemicals contained in normal shampoos are said to damage the structure. After washing the hair, the acidic rinse is poured over the hair, which does not have to be rinsed out again. Once the hair dries, the vinegar smell will dissipate. If the smell is too strong, a few drops of essential oils can help. In addition to apple cider vinegar, other types of vinegar such as balsamic vinegar, herbal vinegar and lemon juice or citric acid can also be used. Be careful with citric acid, half a teaspoon is enough.

Another non-chemical, vinegar-based hair treatment is a combination of baking soda and vinegar. The shampoo is made from the apple cider vinegar and water, and the neutralizing solution is made from the baking soda and water. Instead of the shampoo, the hair is washed with a baking soda solution to neutralize the scalp and to loosen the oil from the scalp. The sodium hydroxide solution makes the skin alkaline, which then has to be balanced out with the acetic acid.

Even if this procedure is simple and good for the hair, the smell is a disadvantage. In terms of combability, the vinegar treatment is not necessarily recommended for all hair types and is particularly suitable for straight hair. In the case of hair with natural frizz and curls, however, combing it out afterwards is very painful. Another glaring problem with using baking soda is that baking soda can actively damage the scalp and hair. Also, the natural pH level could be compromised by the highly alkaline baking soda, which can lead to scalp and hair damage over time.

problem

So one of the most popular “No Poo” methods is acidifying your hair with a vinegar solution. As mentioned, there are pros and cons here. Anyone who likes to use natural care products and can handle them well should rely on a conditioner with vinegar. However, there is not enough evidence of how beneficial this procedure is for the entire hair structure in the long term. The effectiveness of other forms of care such as egg or beer rinses against problems such as dandruff, itching and dryness has not yet been successfully confirmed.

Although there was a time in Europe when body odors were highly regarded and even encouraged by a lack of personal hygiene, most people are now used to noticing pleasant smells in their counterparts. The natural body odor is less socially acceptable today and is suppressed or covered up with all conceivable methods. Without sufficient care, the hair also begins to smell unpleasantly after a few weeks, since the scalp sebum smells like rancid butter after a while. Some people are very prone to greasy dandruff and irritated scalps, which are made worse by winter and stress. If such a predisposition is present, it is even necessary to use a medicinal shampoo with an antifungal substance. This can prevent certain organic germs from growing. If you fail to do this or if you don’t wash your hair at all instead, it can develop into a massively itchy scalp surface covered with a shell-like crust of scales, from which more and more hair gradually falls out.

Some popular “no poo” methods have been shown to actually damage and irritate the hair and scalp. The oil residue on the scalp can change and oxidize, causing the oil to break down into foul-smelling by-products and causing an itchy and flaky scalp. In fact, pH is not the only reason for hair health, while some problems such as skin irritations, dandruff or allergies can be treated with a pH-adjusted shampoo, it is not the solution to all hair problems. Dermatologists continue to give the all-clear when it comes to naming the body’s own fat production on the scalp as a reason for not shampooing, because the body produces the same amount of scalp fat relatively constantly, regardless of how often and intensively the hair is treated with a conventional shampoo to wash.

Conclusion

Dermatologists are concerned that nowadays hair is washed too often and products with inappropriate ingredients are often used. In particular, allergy sufferers and people with a sensitive scalp should avoid certain ingredients (such as dyes and preservatives, cocamidopropyl betaine, parabens or silicones). Although silicones make the hair shiny and supple, there is a risk of clogging the open scalp pores and follicle openings, so that a reasonable exchange of substances through the scalp can no longer take place.

Hair specialists recommend using a mild shampoo* to wash your head every 2-3 days. In addition, the water should not be too hot, lukewarm is fine. A moderate heat should also be used when blow-drying. The use of organic products can be added as a supplement, for example in the form of a night cap with olive oil to strengthen dry or flaky scalps.

The best remedy for clean hair and a well-groomed scalp is still a good shampoo and conditioner. Modern shampoos are designed to remove scalp oils and dirt without attacking the natural layer of moisture. That is why it is even important for the scalp and hair to get rid of excess oil regularly.

The refrigerator is often responsible for high power consumption. With a high-quality device, you can save a lot of energy in the long term and reduce CO2 emissions. But when is a new device due?

The electricity consumption of refrigerators and freezers

There is a perception that a refrigerator needs a new model every 10 to 15 years. But that’s not necessarily true. If the old refrigerator is an energy-saving model, it can still have acceptable consumption values ​​today – especially if you operate it in a cool location.

In any case, it is advisable to get to the bottom of the energy consumption with a power meter. Basically, modern, efficient compressors get by with significantly less energy than the old devices. This is confirmed by a short study on the electricity efficiency of old and new refrigerators and freezers carried out by the Freiburg-based consulting company Ö-quadrat on behalf of the North Rhine-Westphalia consumer advice centre. A total of 1069 devices, 884 of which were free-standing and 185 built-in, were tested.

The results of the study are unequivocal: the power consumption of refrigerators has fallen continuously since the early 1990s. Here is the comparison: around 30 years ago, a standard refrigerator with a freezer compartment consumed 410 kilowatt hours (kWh) per year. The average consumption of a new appliance today is only around 40 percent of that and is around 170 kWh per refrigerator. The other types of appliances, such as refrigerators without a freezer compartment and large fridge-freezer combinations, also show significantly lower power consumption in new appliances. Information on how to select the right cooling device and how to use it is provided by the NRW consumer advice center.

Device type, location and temperature setting are crucial to save costs and energy

A model calculation by shows exactly the difference: the price of a kWh is just under 42 cents today, compared to just 30 cents in 1990. In 1990, a refrigerator cost 123 euros in electricity per year. The same device with the same consumption in 2022 is 172.20 euros. What is not taken into account is that the power consumption of cooling devices increases significantly over the years. This is mainly due to the aging of the insulation material. With older devices, defects such as leaking doors or heavily dusty cooling grids can also lead to increased consumption. The age-related additional consumption is estimated at around one percent per year of life. With the recommended measuring device you can check the power consumption and decide whether it is worth buying a new device.

The advice from energy expert Gerhild Loer from the consumer advice center in North Rhine-Westphalia is clear: “If you have a refrigerator with a freezer compartment as a free-standing appliance, replacing it after around 15 years is worthwhile. For built-in devices, this only applies from the age of 20, due to the higher acquisition costs”.

She has even more tips up her sleeve to save electricity when operating a refrigerator. The temperature setting is seven degrees Celsius for the refrigerator and minus 18 degrees Celsius for the freezer. “The location of the device must also be taken into account. The less sunlight falls on the refrigerator, the less the cooling unit has to work. This saves electricity in the long term and efficiently extends the performance of cooling devices,” explains Loer.

Haskap is considered the new superfood. We explain what the Siberian fruit is all about and why it is so healthy.

The new superfood haskap: why is the fruit so healthy?

Haskap is considered a new trend fruit and a healthy superfood. But is that true?
The blue berry has a high content of anthocyanins. They ensure that free radicals are bound in our body and thus the body cells are protected from damage. In addition, Haskap also has vitamins C, A and E as well as iron, magnesium, phosphorus and calcium.

According to the consumer advice center, the Siberian fruit is definitely healthy, but our local berries can easily keep up with the ingredients in Haskap. Blueberries, like raspberries and blueberries, also have anthocyanins, a variety of vitamins and minerals. So if you want to do something good for yourself and your health in general, you should regularly integrate a colorful mixture of the different berries into your diet.

This is the best way to use the Superfood Haskap

But how do you use the new trendy fruit? Haskap berries can be eaten both raw and processed. There is now a wide range of products on the market. The berries can be purchased ready-made as jam, syrup, juice or dried.

Of course, the blue berry is wonderful in a fruit salad, in morning muesli or with fresh yoghurt. But Haskap is much more versatile. Processed as mustard, the super fruit can also be enjoyed with hearty dishes and as an eye-catcher for the salad it also cuts a fine figure.

Conclusion: If you are in the mood for new tastes, colorful and healthy cuisine, you should definitely try the Haskap berry and give the superfood a chance.