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“Lupinenmilch”: Few People Know This Regional Milk Substitute

Plant-based milk substitutes are in vogue, but hardly anyone knows “lupine milk” – although it would be worth it.

Sweet lupins are old cultivated plants that used to be cultivated in the Mediterranean region as a vegetable source of protein for humans and animals. The seeds of the legumes (pulses) contain a large number of essential amino acids, which makes the protein in sweet lupins particularly valuable.

But lupine milk as a milk substitute and other lupine products can hardly be found on the market. Difficult to understand, since sweet lupins are the unknown domestic competition for soybeans – and have quite a bit ahead of them.

What exactly is lupine milk?

Since lupins are legumes, the round, pea-like seeds of the blue flowering lupine are harvested and dried for the lupine milk. To produce the lupine drink, the seeds are soaked in water for eight hours and then finely ground to create a liquid pulp, the lupine mash. This pulp is then pressed out.

The resulting liquid is the protein-rich lupine milk. The milk substitute is then either fermented or flavored, but can also be processed into lupine tofu or other lupine products.

By the way: Strictly speaking, according to EU legislation, the term “lupine milk” should not be used at all, as the term “milk” is reserved for animal milk from cows, sheep, goats or horses. We use the term in this article as most consumers use it in common parlance. The milk substitute is commercially available as a “lupine drink” or “lupine drink”.

Is lupine milk healthy?

Lupine seeds contain over 40 percent protein, more than soybeans. And this contains all the essential amino acids that are also retained in the lupine milk thanks to the very gentle processing.

The milk alternative made from lupins is therefore one of the highest quality sources of protein in a vegan diet. It is also ideal for allergy sufferers as it contains neither gluten nor lactose, milk protein or soy proteins. And also as the only source of protein, it contains little purine. Lupins are therefore also good for people who suffer from gout, for example.

The seeds also contain minerals such as potassium, magnesium, calcium and iron, which are also present in lupine milk.

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Lifestyle

Use of Leftovers: What Many People Throw in The Garbage Can Be Eaten

Pumpkin seeds, carrot peels or radish greens do not normally end up on our plates, but in the bin. But does it have to be? We show creative ways to use leftover food.

We are all to blame for food waste: the producer throws away what is not nice enough, middlemen and supermarkets sort it out again and last but not least, each of us consumers throws away what is “no longer good” – or what we consider unusable keep.

Changing the way producers and retailers treat food is not easy. Some countries – for example the Czech Republic and France – are trying to ban supermarkets from throwing away edible food by law. But for us consumers, there are many ways to be more conscious about food and ensure that we throw less food away.

In addition to dealing with the best-before date in a relaxed manner and storing it correctly, the following question in particular helps to reduce waste at home: does it really have to go or can I still use it somehow?

We throw a lot of things in the trash because we don’t even know that they could be edible and even tasty: radish greens, potato peelings, melon seeds or cauliflower stalks – many leftovers from healthy cooking can still be used creatively. Here are some ideas for using up leftovers.

Use leftover vegetables as broth or soup

You can make tasty vegetable broth yourself from leftovers from slicing vegetables: For example, from carrot, cucumber, asparagus and even onion skins, the outer leaves of cabbage and leeks, cauliflower leaves and stalks, broccoli stalks, herb stalks or the trimmed ends of celery and zucchini.

Simply simmer leftover vegetables in hot water with a few herbs, some pepper and salt for about an hour, then pour the cooking water through a very fine sieve or clean kitchen towel – done. Filled directly into clean screw-top jars and stored in the dark, the broth will keep for a few weeks.

To use leftover vegetables, you can also cook simple soups – for example, from cauliflower leaves and cauliflower stalks or stalks of broccoli. Asparagus shells also make a very tasty cream of asparagus soup.

Vegetable leftovers in the smoothie

You can easily process leftover vegetables that can be eaten raw into healthy and delicious (green) smoothies: Simply put them in the blender, add some water and, depending on your taste, puree with fruit, herbs, spices or ginger.

For example, the leaves of radishes, carrots, kohlrabi, beetroot or radishes, wilted lettuce leaves and herbs (stalks), cucumber peels, etc. are suitable for this. It is also possible to use fruit that is no longer quite fresh: bananas that have turned brown or slightly wrinkled apples. Smoothies make a small snack rich in vitamins – and if you make them yourself from leftovers, they are usually healthier and significantly cheaper than smoothies bought in (usually deposit-free) glass bottles.

Use of leftovers: chips from vegetable peelings

The cleaned skins of organic(!) potatoes can easily be fried, pan-fried or roasted in the oven. With a little salt and spices, you get delicious chips to nibble on. Attention: In order to avoid the dangerous solanine you should only use fresh potatoes and make sure that there are neither germs nor green spots on the skin!

You can also easily make vegetable chips from the skins of sweet potatoes, beetroot, parsnips and radishes as well as from savoy cabbage and kale leaves. To be sure that the peels are pesticide-free, it is best to only use organic vegetables

Broccoli and cauliflower stalk puree

Vegetable leftovers such as the stalk of cauliflower, broccoli or cabbage (and the leaves of cauliflower as well) can be easily made into a puree: cook until soft, puree, season, done. Can also be combined very well with potatoes.

Pesto made from radish greens, carrot greens, radish leaves, kohlrabi leaves

The leaves of radishes, radishes, kohlrabi and carrots do not have to be thrown away – they are safe to eat and very tasty. These leftovers can be used in soups, as leafy greens, as a filling for ravioli or lasagne and even as pesto.

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Cooking Tips

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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Food

That’s Why Many People Can No Longer Tolerate Bread

Bread intolerance does not always have to have something to do with gluten or wheat. According to a study, the resting time of the bread dough has an impact on how digestible bread is.

Flatulence, diarrhea or abdominal pain – many people have these and other unpleasant symptoms when they eat bread. Many of those affected assume that they have gluten intolerance and therefore avoid gluten-containing foods, especially wheat. It’s not always the wheat itself. According to a study by the University of Hohenheim, the rising time of bread plays a particularly important role.

Types of sugar in bread dough

The background: There are certain types of sugar called “FODMAPS” in the grain of wheat. The abbreviation stands for “fermentable oligo-, di- and monosaccharides and polyols”. However, the substances are difficult to digest – and therefore cause many people stomach problems.

However, the proportion of FODMAPS in the bread can be reduced: if the bread dough rests longer, the types of sugar are broken down. The researchers of the study found this out in an experiment. They let different bread doughs rest for different lengths of time and then analyzed the FODMAPS content.

After one hour of resting time, all types of dough contained the most FODMAPS. After four hours, there were only ten percent of the types of sugar originally contained.

The rising time is shorter for cheap industrial bread

The explanation: the yeast in the dough ferments during the rest period and feeds on the sugars. It kind of pre-digests the dough. The longer the dough rests, the more FODMAPS the yeast can convert.

For people with bread intolerance, this means that it is better to avoid industrially produced bread. With cheap bread from discounters and bakery shops, the dough has little time to rise, and the ready-made baking mixes are also enriched with artificial enzymes and additives.

Buy good bread or bake it yourself

Local artisan bakers and especially organic bakeries are better: they use organically certified ingredients and traditional production methods and give the bread dough enough time to rise. High-quality bread may cost a little more than in discounters or bakery shops, but it is more digestible and not an assembly line product.

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Marshall Islands

How do Marshallese people typically eat their meals? Are there any customs or traditions?

Introduction: Understanding Marshallese Cuisine

Marshallese cuisine is a unique blend of indigenous ingredients and foreign influences primarily from the United States and other Pacific islands. The Marshallese people rely heavily on seafood, especially fish, as their main protein source. Coconut, breadfruit, taro, and pandanus fruit are also staples in their diet. The use of traditional cooking techniques, such as underground ovens and coconut milk marinades, adds to the distinct flavor of their meals.

Traditional Marshallese Meals and Dishes

One of the most popular traditional dishes in the Marshall Islands is the mackerel and rice dish, which is typically served with coconut milk and vegetables. Another traditional staple is the poke, made with raw tuna and mixed with onions, soy sauce, and other seasonings. Marshallese people also consume plenty of taro, a starchy root vegetable that can be boiled, baked, or fried. Additionally, coconut has a significant role in Marshallese cuisine and is used in both savory and sweet dishes.

Etiquette and Customs During Mealtime

Marshallese custom dictates that family members and guests sit cross-legged on the floor or mats during mealtime. The eldest person at the table is served first, and it is customary to wait for everyone to be served before beginning to eat. After finishing a meal, it is polite to leave a small amount of food remaining on one’s plate as a sign of appreciation for the cook’s efforts.

Importance of Family and Community in Food

In Marshallese culture, food is not just about sustenance; it is an integral part of community and family life. Preparing meals together is a common bonding activity that brings people together. Sharing food is also a way to show love and respect for others. Special occasions such as weddings, funerals, and birthdays are marked with communal feasts.

Influence of Western-Food on Marshallese Cuisine

The influence of Western cuisine has significantly impacted Marshallese cuisine, with fast-food chains and packaged snacks becoming increasingly popular. Marshallese cuisine has also adapted to incorporate new ingredients, such as canned meats and processed foods, as they have become more accessible. However, traditional dishes and cooking techniques remain prevalent in Marshallese culture and continue to be passed down through generations.

Future of Marshallese Food and Dining Practices

As the Marshall Islands continue to modernize, the future of Marshallese food and dining practices is uncertain. While traditional dishes are still enjoyed, younger generations are increasingly drawn to Western-style foods, and fast-food chains have become more common. However, efforts are being made to preserve traditional cooking techniques and ingredients. The Marshall Islands’ government has also launched initiatives to promote local agriculture and fishing, ensuring that Marshallese cuisine continues to thrive.

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Mauritania

How do Mauritanian people typically eat their meals? Are there any customs or traditions?

Introduction: Mauritanian Dining Culture

Mauritania is a country located in West Africa, with a rich cultural heritage that extends to the way the people dine and eat their meals. The Mauritanian dining culture is centered around communal meals where family and friends gather to share food. Meals are usually large, consisting of several dishes, and are eaten with the hands, which is a common practice in many African cultures.

The cuisine in Mauritania is influenced by the region’s desert geography and proximity to the Atlantic Ocean, resulting in a mix of Arab, Berber, and West African flavors. The traditional Mauritanian meal is a reflection of the country’s nomadic past, where meals were simple, yet filling, to sustain the travelers on their long journeys through the desert.

Traditional Eating Habits in Mauritania

Traditionally, Mauritanians eat two large meals a day, with the first meal (breakfast) being light and the second meal (dinner) being the main meal of the day. Lunch is usually skipped or replaced with snacks and small meals. In recent times, however, due to the influence of Western cultures, some Mauritanians have adopted the practice of eating three meals a day.

Mauritanians typically eat their meals while seated on the floor, using a large mat as a dining table. The meal is served in a communal dish, and everyone eats from the same dish using their right hand. Eating with the left hand is considered impolite, as it is considered unclean according to Islamic customs.

Mauritanian Meal Times and Duration

Dinner is the most important meal of the day in Mauritania and is typically eaten after sunset. Meal times can vary depending on the season and the location, with meals eaten earlier in the day during the hot summer months. A typical Mauritanian dinner can last for several hours, with the meal being served in several courses.

The Typical Mauritanian Dining Table

The traditional Mauritanian dining table is a large mat made from woven reeds or palm leaves, known as a “tabliya.” The tabliya is placed on the floor and is usually covered with a tablecloth or a large piece of fabric. The food is served in large communal dishes placed in the center of the tabliya, and everyone eats from the same dish using their hands.

Foods and Dishes Commonly Served in Mauritania

The traditional Mauritanian meal consists of several dishes, including a main dish, a side dish, and a salad. The main dish is usually made of rice, couscous, or millet, and is served with a meat or fish stew. The side dish is typically a vegetable dish, such as okra or eggplant, and the salad is made from fresh ingredients, such as tomatoes, lettuce, and onions.

Mauritanian cuisine also features a variety of snacks and street foods, such as samosas, fritters, and grilled meat skewers. Tea is a popular beverage in Mauritania and is served throughout the day, often accompanied by dates or other sweets.

Etiquette and Customs: How to Eat Like a Mauritanian

When eating like a Mauritanian, it is important to remember that eating with the hands is a common practice, but it should be done with the right hand only. It is also customary to offer food to others at the table, especially to guests and elders, as a sign of respect and hospitality.

In Mauritanian culture, it is considered polite to leave some food on your plate after finishing your meal, as a sign of gratitude for the meal. It is also customary to wash your hands before and after the meal, as a sign of cleanliness and respect.

In conclusion, the Mauritanian dining culture is centered around communal meals, where family and friends gather to share food. Meals are typically large, consisting of several dishes, and are eaten with the hands. The traditional Mauritanian meal reflects the country’s nomadic past, with meals being simple, yet filling, to sustain the travelers on their long journeys through the desert.

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Mauritius

How do Mauritian people typically eat their meals? Are there any customs or traditions?

Introduction: Eating Habits in Mauritius

Mauritian cuisine is a reflection of the various cultures that have influenced the island nation. With Indian, Chinese, African, and European influences, Mauritian cuisine is a delicious mix of different flavors and spices. The island’s tropical climate and fertile land also contribute to its vibrant food culture, with an abundance of fresh fruits, vegetables, and seafood. Eating is a significant part of Mauritian culture, and the islanders love to enjoy their food with family, friends, and even strangers.

Food Culture in Mauritius: Influences and Diversity

Mauritian cuisine is a melting pot of different cultures and traditions. The Indian influence is evident in the use of spices and curries, while the Chinese influence is seen in the use of soy sauce and noodles. African cuisine has contributed to the island’s love for seafood, and European cuisine has brought pastries and bread to the island. The result is a unique cuisine that blends different flavors and ingredients to create delicious dishes.

Typical Meals in Mauritius: What to Expect

Mauritian cuisine is diverse, and there is no one typical meal. Breakfast typically consists of bread, butter, and jam, or a hearty bowl of porridge. Lunch and dinner usually include rice or noodles, curries, and vegetables. Seafood is also a popular choice, with fish, octopus, and shrimp being regularly consumed. For snacks, the island is known for its street food, including samosas, dholl puri, and gateaux piment.

Eating Customs and Traditions in Mauritian Culture

Eating together is an essential part of Mauritian culture. Family meals are often shared, with everyone sitting down together to enjoy the food. When eating, it is customary to use your right hand, as the left hand is considered unclean. It is also polite to wait for the host to begin eating before starting your meal. After finishing the meal, it is customary to say ‘merci’ (thank you) to the host.

Festivals and Celebrations: Special Foods and Rituals

Mauritius is a multicultural society, with various festivals and celebrations throughout the year. Food plays an essential role in many of these celebrations. For example, during the Hindu festival of Diwali, sweets and snacks are prepared and shared with family and friends. During Chinese New Year, dumplings and noodles are served, and during Eid, traditional Muslim dishes such as biryani and samosas are enjoyed.

Etiquette and Manners: Dining Do’s and Don’ts in Mauritius

Mauritian culture places great importance on manners and etiquette, especially when it comes to dining. It is polite to wait for the host to begin eating before starting your meal. It is also customary to use your right hand to eat, and to avoid touching food with your left hand. When finished eating, it is polite to leave a small amount of food on your plate to show the host that you have had enough. Additionally, it is considered rude to speak with your mouth full or to belch at the table.

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Micronesia

How do Micronesian people typically eat their meals? Are there any customs or traditions?

Introduction: Micronesian cuisine and mealtime traditions

Micronesia is a region in the western Pacific Ocean made up of numerous small islands. Its food culture is a combination of indigenous, Southeast Asian, and European influences. Rice, seafood, taro, and yams are staple foods, while coconut milk and chili peppers are common ingredients in traditional dishes.

Mealtime in Micronesia is a social and cultural affair, where family and community members gather to share food and conversation. It is a time to strengthen bonds and show hospitality towards guests. As with many cultures, there are customs and traditions associated with eating that reflect the values and beliefs of the Micronesian people.

Traditional Micronesian meals: What do they consist of?

The most common traditional Micronesian meal is a combination of rice, fish or meat, and vegetables. The rice is usually boiled, while the fish or meat is grilled, baked, or fried. Vegetables can include taro leaves, pumpkin, yams, or sweet potatoes. Coconut milk and spices such as ginger, garlic, and chili peppers are often used to add flavor.

Another popular dish is called kelaguen, which is made from diced raw fish or meat mixed with lemon or lime juice, onions, and chili peppers. It is served cold and is often accompanied by rice and vegetables.

Eating together: The importance of communal dining

In Micronesian culture, eating together is a way to strengthen social bonds and show hospitality to guests. It is common for families to gather around a shared plate or bowl, using their hands to scoop up food. Guests are always offered the best food and are encouraged to eat as much as they want.

During mealtime, conversation is also an important ritual. It is a time to share stories, news, and jokes, and to catch up with family and friends. Elders are often given special respect and attention, and children are taught to show gratitude and good manners at the table.

Taboos and customs: What not to do at the table

Like many cultures, Micronesia has certain customs and taboos associated with eating. For example, it is considered rude to refuse food that is offered or to leave food on one’s plate. Burping and slurping are also considered impolite, as is using one’s left hand to eat or pass food.

Additionally, there are certain foods that are reserved for certain occasions or classes of people. For example, certain types of fish or meat may be reserved for chiefs or elders, while other foods may be eaten only during certain festivals or ceremonies.

Special occasions: Food and feasting in Micronesian celebrations

In Micronesian culture, food plays an important role in celebrations and ceremonies. Weddings, funerals, and other important events are marked with feasts that feature traditional foods and drinks.

One example is the Chamorro fiesta, which is a celebration of the island’s history, language, and culture. It features a large feast with traditional foods such as red rice, barbecue, and kelaguen, as well as music, dancing, and other cultural activities.

Conclusion: Micronesian dining as a reflection of culture and identity

In Micronesia, mealtime is more than just a time to eat; it is a way to connect with others and to reinforce social bonds. Traditional foods and customs reflect the values and beliefs of the Micronesian people, and are an important part of their cultural identity. Whether it is a simple family meal or a grand celebration, eating together is a cherished Micronesian tradition.

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Moldova

How do Moldovan people typically eat their meals? Are there any customs or traditions?

Introduction: Moldovan Cuisine

Moldovan cuisine is a blend of various cultures, such as Romanian, Russian, and Ukrainian. Located in Eastern Europe, Moldova is a small country with a rich culinary heritage. The traditional dishes are hearty and filling, perfect for the cold winter months. Moldovan cuisine is known for its use of fresh herbs, vegetables, and meat. The cuisine is also famous for its wine-making culture, which has been passed down from generation to generation.

Eating Habits: Time and Portions

Moldovan people typically eat three meals a day: breakfast, lunch, and dinner. Breakfast is usually a light meal, consisting of tea or coffee, bread, cheese, and sometimes eggs. Lunch is the most substantial meal of the day and is eaten between 12 and 2 pm. Dinner is a lighter meal, similar to breakfast. Moldovan people believe in eating slowly and savoring their food. They also believe in moderate portions, and overeating is frowned upon.

Meal Components: Soup, Meat, Bread

Soup is a staple of Moldovan cuisine, and it is usually served at the beginning of the meal. The most popular soup is “zeama,” a chicken noodle soup, which is often served with sour cream. Meat is an essential component of Moldovan cuisine, and it is usually prepared in a variety of ways, such as grilled, stewed, or roasted. Ground meat is used in many dishes, such as “mamaliga cu branza si smantana,” a polenta-like dish served with feta cheese and sour cream. Bread is also an essential part of the meal, and it is served with every course.

Drinking Culture: Wine and Spirits

Moldova is famous for its wine, and it is an integral part of the Moldovan culture. Wine is usually served with the meal, and it is customary to toast before drinking. Apart from wine, Moldovan people also enjoy spirits such as “tuica,” a potent plum brandy, and “divin,” a high-quality brandy. Moldovan people believe that drinking alcohol in moderation is beneficial for their health.

Festive Feast: Customs and Traditions

Moldovan people celebrate special occasions such as weddings, birthdays, and holidays with a feast. The traditional feast consists of multiple courses, including soup, meat, and dessert. The most famous festive dish is “sarmale,” cabbage rolls stuffed with ground meat and rice. It is customary to invite family and friends to the feast, and it is considered impolite to decline the invitation. Moldovan people also have a tradition of giving food and drinks to the guests as they leave the feast.

Conclusion: A Diverse and Tasty Cuisine

Moldovan cuisine is a reflection of the country’s diverse history and culture. The cuisine is hearty, filling, and flavorful. The use of fresh herbs, vegetables, and meat highlight the richness of the cuisine. The wine-making culture adds to the experience of dining in Moldova. The customs and traditions associated with food and drink make the cuisine even more exciting. A visit to Moldova is incomplete without tasting the traditional dishes and experiencing the culture.

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Monaco

How do Monégasque people typically eat their meals? Are there any customs or traditions?

Introduction

The principality of Monaco, located on the French Riviera, is known for its luxurious lifestyle and high-end dining scene. Monégasque cuisine is heavily influenced by French and Italian cuisine, as well as the country’s Mediterranean location. However, the way in which Monégasque people eat their meals is steeped in tradition and customs that have been passed down through generations.

The Role of Food in Monégasque Culture

Food plays an important role in Monégasque culture and social life. Meals are often seen as a time to gather with family and friends, and to share conversation and stories. The cuisine of Monaco is known for being rich and indulgent, with an emphasis on fresh seafood and locally sourced ingredients. Many Monégasque people take pride in their cuisine and are passionate about preserving traditional recipes and cooking methods.

Typical Meal Times and Portions

Breakfast is typically a light meal in Monaco, consisting of coffee and a croissant or other pastry. Lunch is the main meal of the day and is often enjoyed with colleagues or friends. Dinner is typically a more formal affair and is often enjoyed with family or for special occasions. Portions in Monégasque cuisine are often smaller than in other cultures, with an emphasis on quality over quantity.

The Art of Table Setting

Table setting is an art form in Monégasque culture, with great care taken to ensure that everything is presented beautifully. Tablecloths, napkins, and placemats are often used to create an elegant dining experience. Cutlery is set in a specific order, and each course is served with its own appropriate utensils. Wine is also an important part of Monégasque dining culture, with different wines often paired with each course.

Traditional Monégasque Dishes

Some of the most popular traditional dishes in Monaco include barbajuans, a savory pastry filled with Swiss chard, ricotta cheese, and herbs, and socca, a type of chickpea pancake. Other popular dishes include bouillabaisse, a seafood stew, and pissaladière, a pizza-like dish topped with onions, anchovies, and olives.

Etiquette and Customs at the Table

Monégasque dining etiquette is similar to that of other European cultures, with a few important differences. It is considered impolite to start eating before everyone has been served, and it is customary to keep your hands visible and to avoid placing your elbows on the table. It is also considered polite to try a little bit of everything that is served, even if it is not your favorite dish. Finally, it is customary to offer a toast to the host or guest of honor before beginning the meal.

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