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Eggs and Their Shelf Life: You Should Know That

The shelf life of eggs depends on various factors. Here’s how long to store eggs and how to preserve them.

Raw Eggs: This is their shelf life

Eggs can be kept unrefrigerated for about 20 days from the laying date. Their shell protects them from germs. If you want to store them longer, you have to keep them in the fridge.

If you want to know how long the eggs you have bought will keep, you can always use the best before date printed on the egg code on the egg carton. According to the Federal Center for Nutrition, the best before date is 28 days after the laying date. The egg cartons usually also state when you should start refrigerating the eggs.

If the best-before date has passed, you don’t have to throw the eggs away right away. Instead, you can easily find out if the eggs are still good with the egg test. To be on the safe side, the AFCN recommends always cooking the eggs at at least 70 degrees if the best-before date has already passed. This kills any salmonella and other pathogens.

In order for eggs to last as long as possible, you should always store them in a clean and dry environment. If you find eggs with damaged shells in your egg carton, you should use them the same day and cook them well. You should also cook eggs that have feces or feathers on them as quickly as possible and store them separately from the other eggs.

Food that contains raw eggs should always be kept in the refrigerator and consumed within a day.
You can store raw egg yolks and egg whites in the refrigerator in a clean, sealed container for 2-3 days.
By the way: Where your eggs come from usually has no influence on their shelf life. In any case, you should pay attention to this. It is best to buy organic eggs that, in addition to the EU organic seal, also carry the seal of an organic association such as Naturland. This is how you support species-appropriate animal husbandry. In the meantime, you can also find eggs in many shops from farms where the male chicks are not shredded, but also reared.

Extend the shelf life of eggs: This is how you can preserve eggs

There are several ways you can extend the shelf life of your eggs past the best before date:

Freezing: You can freeze the yolk and egg white separately in airtight containers. According to AFCN, egg yolk keeps in the freezer at minus 18 degrees for six to ten months, egg white even for up to 12 months.
Hard-boiling: Hard-boiled eggs will keep in the refrigerator for several weeks. In order to keep them as long as possible, you should not put off the eggs after cooking. Rinsing the eggs in cold water while they are still hot can cause fine cracks to form in the shell, allowing bacteria and germs to get into the eggs. That’s why the consumer advice center recommends refrigerating quenched eggs and using them within two weeks. If you haven’t quenched the eggs, they will keep for at least four weeks in the refrigerator. By the way: coloring for Easter does not affect the shelf life of eggs.
Pickling: For centuries, people have been preserving eggs by pickling hard-boiled eggs with their shells in brine. Since brine is also known as brine, eggs preserved in this way are called brine eggs. Brine eggs can be kept for about two weeks, but become saltier over time.

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Juice Fasting Made Easy – These 8 Things You Should Know

What is juice fasting?

Juice fasting is a particularly gentle type of fasting in which the body is fed 5 to 7 large glasses of juice and at least 2 to 3 liters of still water and, if necessary, some tea every day.

In contrast to therapeutic fasting, where you have to do without any food, the body continues to be supplied with valuable vitamins, minerals and enzymes during the juice cleanse. Another plus point: With the right choice of juice, Lent can be enjoyed to the full.

How does juice fasting work?

The juice fast consists of a predetermined program. This extends over several days, for example as a 7-day program.

Regardless of the duration, a juice fasting regimen always follows the same pattern: It begins with a day of relief and preparation, followed by the actual fasting days and then the build-up days or the breaking of the fast. This sequence enables the body to optimally detoxify and get used to the dietary changes.

The best juices when fasting

Vegetable juices are mainly suitable for juice fasting, as they contain significantly less fructose than fruit juices, for example, and therefore do not cause the blood sugar level to rise too much. A fruit juice is also allowed every now and then.

In addition, the vegetable juices can be refined with fresh herbs, ginger, turmeric or some fruit. Coffee and alcohol are taboo during the fasting cure.

Which juices are best for juice fasting?

When choosing the juices, one thing is particularly important: your personal taste.

It is advisable to pay attention to a balanced mixture. Almost all fruit and vegetable juices are allowed, from celery, carrot, beetroot, tomato and sauerkraut juice to classic orange or grape juice. Even more unusual juices such as blackberry, raspberry or blueberry juice can contribute to an enjoyable fasting period.

How does juice fasting work?

Juice fasting ensures that the body is literally flushed through: overaged cells are removed and cell renewal is activated. The excretory organs transport the resulting metabolic products out of the body. These include skin and mucous membranes, liver, kidneys, intestines and lungs.

The high-quality juices, mainly from vegetables, provide the body with vitamins, minerals, enzymes and carbohydrates with only a few calories.

What are the risks of juice fasting?

Especially for short periods of time, around 7 to 14 days, juice fasting is harmless for healthy people in most cases. During this period, there are usually no deficiency symptoms or side effects.

During the first few days, you may occasionally experience headaches or tiredness or an increased sensation of cold. Hot tea helps with the latter. Heated vegetable juices prepared as a soup provide additional heat.

Who is juice fasting for?

In principle, every healthy, vital person can fast independently.

However, if you are unsure or have certain pre-existing conditions, you should refrain from juice fasting or at least seek medical advice beforehand. These include: heart disease, eating disorders, diabetes, poor circulation, high blood pressure, nutrient deficiencies and being underweight. Fasting is also generally not suitable for pregnant women, breastfeeding mothers, children and young people.

Order fasting box

A balanced and colorful mixture of different juices is the ideal basis for a juice cleanse: Not only can this cover many nutrients – it also doesn’t get boring in terms of taste!

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Planning a Self-sufficient Garden: You Should Consider This

You should plan a self-sufficient garden well so that it works for you. Then it can be an important tool for a more self-determined and sustainable life. Here you can find out more about the most important tips.

More and more people want to live more independently of the economy and the state, focus more on nature and combine sustainability, health and nutrition. You can put this into practice with the help of a self-sufficient garden, for example.

In this article we explain how you can provide yourself with fruit, vegetables, herbs and nuts.

Self-sufficient garden: questions to get started

These relevant questions should accompany you if you are seriously considering becoming a self-sufficient person:

What level of self-sufficiency would you like to have? In other words, what percentage would you like to take care of yourself and what would you have to buy additionally?
In which areas of daily needs would you like to live self-sufficiently? Just fruit and veg? Or, for example, with honey and eggs?
What is your eating style now and how would it need to change if you were self-sufficient? Would it be possible for you to do all of this yourself?
How much garden space do you have available?
How much time can you take to work in your self-sufficient garden?
How much strength, endurance and patience do you have? Are you aware that self-sufficiency also means being outside at any time of the year?
Who would like to help in the self-sufficiency garden? It’s easier when you can share tasks and work.
Which methods do you want to work with? Is classic vegetable cultivation in rows something for you? Do you already know market gardening? Would you like to work with mixed cultures or even with the principles of permaculture?

Basic nutrition and self-sufficiency

If you just want to feed yourself using your self-sufficient garden, you should first find out how much food you need in a day. A food diary can help you with this. Your approximate basal metabolic rate can also serve as a guideline. This indicates how many calories you burn per day at rest.

According to the DGE (German Society for Nutrition), the average calorie requirement for men aged 25 to 51 is 2700 calories on average and for women of the same age 2100.

When creating your menu, you should also make sure that you consume sufficient micronutrients and all macronutrients (i.e. fats, proteins and carbohydrates) in a balanced amount.

How much space do you need for a self-sufficient garden?

How much space you need for a garden that you can completely take care of yourself depends on many factors. The soil conditions and the type of crops cultivated play a role here, for example. The numbers given here give you a first orientation:

Vegetables and herbs: The DGE recommends eating 400 grams of vegetables per day. That would be around 150 kilograms per year. You should plan a little more for the cultivation. Then you are well prepared if there is a loss in earnings. So if you plan on 180 kilograms per year, you need an area of ​​at least 60 to 70 square meters for the vegetables. The potato is probably the most essential staple food for self-sufficient people. It has high nutritional value and is easy to grow relative to grain. One person eats around 60 kilograms of potatoes a year. This corresponds to a bed area of ​​30 square meters.

Fruit: The recommended amount of fruit per day is 250 grams. That is approximately 90 kilograms of fruit per year. Here’s an interesting comparison: A well-tended standard apple tree produces around 100 kilograms of apples a year. However, it takes a few years for an apple tree to reach this stage. Therefore, it is advisable to grow different fruit trees and shrubs. In order to provide yourself with the amount of fruit mentioned above, you should calculate at least an area of ​​​​80 square meters.

Nuts and seeds: You should also plan some space for this indispensable source of protein and fat. Native walnut species are: hazelnut, walnut and chestnut. It also includes beechnuts and acorns. These nuts were formerly brought in as a food source in times of need and are edible under certain circumstances. A mature hazelnut bush, for example, provides you with about 3 kilograms of hazelnuts per year. They are well suited for planting at the edge of the garden. For a hazelnut tree you need about 20 to 50 square meters. You should plan 80 to 100 square meters for a walnut tree.

Note: The required size of your self-sufficient garden ultimately depends on the extent to which you want to be self-sufficient and whether and to what extent you buy additional groceries.

How much time for the self catering garden?

If you are planning a self-sufficiency garden, you also need to know what time capacities you have. The time of day also plays a role. If you only have time in the evenings, it can be difficult in winter. Your soil quality is also a factor affecting time. For example, if you’re lucky enough to have nutrient-rich soil, you don’t have to go to extra lengths to improve soil quality.

Some self-supporters report that they only need an average of 3 hours of work per week to feed two adults and one child. You can definitely do that with certain gardening tricks. But just when you start building a self-sufficient garden, you will have to plan more time. This also includes the research time.

How much time you will need exactly, you have to find out for yourself at the beginning. A garden diary can help you with this. This way you can plan step by step better and better how much time you have to spend on certain activities.

These plants are suitable for cultivation

Plants that grow well without much effort are particularly suitable for a self-sufficient garden, especially at the beginning. These include, for example:

Radish,
chard,
Pumpkin,
Zucchini,
Spinach,
Arugula,
bush beans,
Jerusalem Artichoke,
Potatoes.

Different plants also contain different nutrients. They can be broken down into three categories:

Plants rich in carbohydrates: for example potatoes, corn, carrots, all types of fruit;
Plants rich in protein: for example French beans, broad beans, peas, soybeans, walnuts, hazelnuts;
Plants rich in fat: sunflowers, flax, poppies, walnuts, hazelnuts.

A seasonal calendar gives you the best orientation as to which regional fruits and vegetables you can grow and harvest in which month. The storage periods are also indicated in the Utopia seasonal calendar. In order to fully plan your self-sufficient garden, you should first think carefully about which plants are suitable for which part of the garden. Take the time to read, research and share with others! Your region, climatic conditions and soil conditions are also important when choosing your plants.

Note: In order to be able to eat food from the self-sufficiency garden all year round, you must store it well or preserve it in some other way. To do this, you can boil, dry, ferment, salt, sour or sugar vegetables or fruit. For example, you can make pickled cucumbers, dried tomatoes, sauerkraut, dried fruit, jam, mush or chutney.

Material and equipment for the self-sufficiency garden

Before you start your project, you should get some important things. With the right material and high-quality gardening tools, your work will be much easier.

Your equipment for wind and weather: rubber boots, rain jackets and trousers and gardening gloves (e.g. with natural rubber) are essential. Because you will be kneeling on the floor a lot, knee pads or a knee pillow are useful.
Garden tools: Spades, rakes, rakes, pruning shears, garden shears, hoes, shovels, brooms, knives and weed pullers are the most important garden tools. You can use a lawn mower or even a sickle or scythe for mowing. A ladder, several buckets, a watering can and a wheelbarrow are also among the most important utensils. It is best to look for used equipment to save money and resources.
Planters: Cultivation pots and plant pots of different sizes are essential. Use eco-friendly options whenever possible. Read also: Avoid plastic plant pots: 8 alternatives. If you buy eggs, you can use the egg cartons as breeding pots.
Larger purchases: A self-sufficient person should also create a cold frame, a greenhouse, a planting table, raised beds, a warehouse or a storage cellar and a compost. For your storable harvest, stackable crates come in handy. You should also organize irrigation water.

Self-sufficient garden: conclusion

Complete self-sufficiency from your own garden is almost impossible these days. This would require a lot of compromises and hard work. There are also weather conditions and crop failures.

Nevertheless, there are many reasons to venture into a self-sufficient garden. No one can take away the knowledge and skills you acquire with it. Self-sufficiency makes sense, especially when it comes to fruit and vegetables: In 2020, German agriculture only produced 22 percent of the fruit and 37 percent of the vegetables that were offered for sale. The rest was imported from other countries. If you want to be less dependent on this global industrial agriculture, a self-sufficient garden is a good option.

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Peeling Green Asparagus: You Should Pay Attention to This When Cooking It

Peeling green asparagus is quick, but in many cases it is not necessary. We will show you what you have to consider and how to properly process green asparagus.

In contrast to white asparagus, green asparagus are not pricked as soon as the head sticks out of the ground, but continues to grow in the sun. That is why green asparagus does not need black foil. Sunlight gives it its green colour, plus more healthy vitamins and a stronger flavor than white asparagus.

Since green asparagus is less expensive to grow and harvest than white, it is usually a little cheaper. It is also less complicated to prepare. Because of its thin skin, you usually don’t have to peel green asparagus! If you buy it seasonally, you can also be sure that its growth has not been artificially accelerated by heaters or thermal foils. So there is a lot to be said for accessing seasonal green asparagus.

Note: The use of foil when growing white asparagus makes it a real problem for the environment. Not only does the film pollute the environment during its production and disposal, it also destroys the natural habitat of many endangered bird species.

Peel, cut, or break green asparagus?

Whether or not you need to peel green asparagus depends on how it was harvested. If the bottom third is purple-whitish and hard, be sure to peel that part and cut off the dried ends. The white rim has not yet seen sunlight and will still be very firm and brittle after cooking.

When the asparagus is green all the way through, just cut off the end an inch. You should never peel the green and soft asparagus skin. Most of the vitamins are just under the skin. If the asparagus spears are still very thick and the skin feels hard, peel only the lower third.

You can also break green asparagus instead of cutting them. Since the inedible part cannot be broken off, the asparagus will break off above the woody end. So you don’t have to use a peeler or knife and you can prepare your asparagus quickly and easily. For this, the asparagus must be very fresh and crisp.

Green asparagus tastes best fresh from the market. If necessary, you can wrap it in a damp cloth in the fridge and keep it fresh for a few days.

In order to avoid long transport routes and to protect the environment and climate, you should only buy asparagus regionally and seasonally. To be sure your asparagus is chemical-synthetic free, buy organic asparagus.

Boil green asparagus

The easiest way to prepare green asparagus is in boiling salted water. The cooking time is significantly shorter than with white asparagus and, depending on the thickness, is only around eight minutes.

In order for the asparagus to keep its bright green color, you can also add some white vinegar or lemon juice to the cooking water and shock the asparagus with ice water when they are done.

Or you can simply fry green asparagus in a pan with some cooking oil or fat. Cut into fine pieces, it is cooked within five minutes.

Of course, asparagus can also be grilled or put in the oven as an asparagus casserole. Green asparagus soup tastes particularly delicious. You can also use the woody ends that you removed earlier and boil them as a broth for the soup. In this way you use every gram of your precious asparagus and there are no leftovers that you have to throw away at the end.

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

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

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

Solanine in the tomato stalk

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

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

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

How toxic is the tomato stalk?

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

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

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

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Vegan Tastes Bland? You Should Definitely Pay Attention to That

Did the vegan dish taste like nothing the other day? It doesn’t have to be! Vegan cuisine can be creative and tasty – if you follow a few tips.

Regardless of whether you have just started eating vegan, have been a fan of vegan cuisine for a long time, or just cook vegan every now and then – sometimes you may have the problem that vegan food tastes bland.

We will explain how you can prevent this and how you can use small tricks to cook particularly delicious vegan food.

Spices add flavor to your vegan food

Whether vegan or not: If you don’t season your food, it will taste bland. You can bring your vegan dishes into very different worlds of flavor if you use different spices.

Get to know spices

In addition to salt and pepper, you can use fresh or dried herbs, individual spices such as turmeric and chillies or ready-made spice mixtures, such as curry powder. Over time you will figure out how to use the spices properly. For example, you should sauté curry powder so that it develops its full aroma. You can use other spices to marinate ingredients before cooking. For example, it is worth marinating tofu. If you want to add a smoky flavor to your dishes, you can use smoked salt or smoked paprika. It tastes very good in a vegan goulash, for example.

See if you can find a weekly market near you that offers spices so you can smell them or taste them too. This is how you find out what you like best. If possible, look for organic spices to avoid contaminating the environment with chemical-synthetic pesticides.

So there is more umami

Yeast flakes, soy sauce or miso paste are very suitable for a more intense umami taste in vegan cuisine. You can also make your own umami spice, which you can use to add a hearty, meaty note to vegan dishes.

Vegetable broth instead of water

When cooking, it’s also a good idea to use vegetable broth instead of water. That gives it more flavor. If you cook vegetables in it, you can turn the broth over afterwards and make a soup out of it.

Sauces for extra taste

You can also serve delicious sauces with your dishes. In addition to classics such as mustard or ketchup, you can also serve chimichurri, a herb sauce, or BBQ sauce with the vegan dishes.

Certain ingredients provide more flavor

Don’t cut out fat when cooking. While you shouldn’t use a ton of it, it’s an important flavor carrier. Fat can bind flavoring substances that are fat-soluble and that only become noticeable when they are absorbed by the fat during cooking. Without any fat, your dishes just taste a bit bland. You can use a wide variety of products for the fat content. Cooking oils, margarine or vegan cream are ideal. But tahini, nut butter or avocados are also good. Depending on what you choose, you can use the products directly in cooking or add them to serve.

Another trick for a particularly intense aroma is using dried or pickled ingredients. For example, dried mushrooms, algae or tomatoes bring a much more concentrated taste to your vegan food. If you soak them before using them, you can use the leftover liquid as well. There is also a lot of flavor in it. Pickled vegetables add more flavors. Try it with olives in the tomato sauce, pickled dried tomatoes with aubergines or pickled peppers as a topping.

If you like onions and garlic, these are also very good for adding more flavor to your vegan cooking. Depending on whether you fry them vigorously, sauté them briefly until translucent or add them raw, they provide different flavors. Just give it a try.

Searing, freshness and a pinch of courage

Another trick for more flavor is to fry ingredients instead of boiling them. Frying also lets you caramelize vegetables slightly, giving them a more complex flavor and texture. Even if you want to make a soup or sauce from it afterwards, it can be particularly tasty to fry onions in a little oil beforehand, for example.

Use as many fresh products as possible when cooking. In an emergency, you can of course also use canned vegetables, but fresh and, above all, seasonal vegetables are usually more aromatic and also ensure a crunchy chewing experience.

And last but not least, you are welcome to experiment with vegan cuisine. Dare unusual combinations of foods and new ingredients. This gives you the opportunity to learn more and find out what you particularly like.

Conclusion: This is not how vegan food tastes boring

Here is an overview of all the tips with which your vegan food will no longer taste bland in the future:

  • Use spices, herbs and salt.
  • You can get more umami with yeast flakes, soy sauce or miso paste.
  • Serve sauce with your dishes.
  • Use vegetable broth instead of water.
  • Don’t forget the fat as a flavor carrier.
  • Use dried or pickled products for an intense aroma.
  • Onions and garlic add heartiness.
  • Fry instead of cooking.
  • Use fresh produce.
  • Be brave and try new things.
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Cooking Shiitake Mushrooms: You Should Pay Attention to This

If you want to prepare shiitake mushrooms, there are a few things to consider. We will tell you how best to clean, cook and store the aromatic mushroom.

Shiitake mushrooms have been known in Asia for two thousand years as a food and medicinal product. The edible mushroom is very aromatic and a popular delicacy. It is used in a variety of ways, especially in Chinese and Japanese cuisine.

Cultivating mushrooms is not difficult and shiitake can also be cultivated without any problems in our climate zone. They grow particularly well on the deadwood of oak and hornbeam. The first harvest is possible after about 12 months. After that, you can continue harvesting from the same wood for a few more years.

Things to know about shiitake mushrooms

When you buy shiitake, it is best to find out about the origin and quality of the mushrooms. Make sure the mushrooms are organic and locally sourced. In this country, shiitake mushrooms are often imported from Asia. However, such products have a long transport route behind them and cause high CO2 emissions. If possible, buy the mushrooms in the mushroom season, i.e. in the fall.

Choose shiitake that look plump and juicy. You should not eat mushy specimens. Small cracks, spots or scales are also typical of the appearance of the mushrooms. You can easily rub them off when cleaning before you prepare the shiitake mushrooms.

Whether you have to wash mushrooms is a question that cannot be answered unequivocally. It is usually not recommended to wash fresh mushrooms under running water. It is enough if you wipe the shiitake mushrooms with a brush or a damp cloth. With mushrooms from the field, there is often more dirt that can only be washed off with water. In any case, make sure that the shiitake mushrooms are clean before preparing them.

Preparing shiitake mushrooms: you should pay attention to this

There are a few things to keep in mind when preparing the shiitake mushrooms:

You can get shiitake mushrooms fresh or dried. The dried mushrooms are particularly aromatic because they no longer contain any moisture. The fresh mushrooms are fleshier in consistency and slightly milder in taste.
In dried form, shiitake are used in Asia as dried mushrooms for sauces or soups. The advantage: dried, the mushrooms can be kept for many months and can also be eaten outside of the mushroom season.

The best way to store fresh shiitake mushrooms is in the fridge. Store them in an air-permeable container, paper bag, or wrapped in cotton cloth. So they can be kept for a few days. Attention: In a plastic bag, the mushrooms mold very quickly and can form toxic substances.
Traditionally, shiitake mushrooms are fried, steamed or dried. Edible mushrooms cannot be boiled. You can use small mushrooms whole. It is best to cut larger specimens into fine slices so that they can cook through.
In principle, you can also eat shiitake mushrooms raw. However, the consumer center advises against excessive consumption of raw mushrooms. They can be contaminated with pollutants and are usually difficult to digest. The consistency of the shiitake mushrooms is also very firm to the bite. If you are preparing shiitake mushrooms, you should heat them well and slice them thinly.

Prepare Shiitake Mushrooms: Easy Mushroom Skillet

This simple shiitake mushroom pan is suitable as an accompaniment to warm dishes, as a snack between meals or with fresh bread and salad. Due to the simple method of preparation, the mushrooms develop their own aroma particularly well.

Season the mushroom pan with the herbs of your choice. Parsley, chives or thyme, for example, go well with the mushrooms.

Ingredients:

200g shiitake mushrooms
50g butter or margarine
1 pinch(s) of salt
1 pinch(s) of pepper
1 handful of fresh herbs as needed

Directions:

Wipe the shiitake clean and cut into 2-inch slices. You can also fry small mushrooms whole.
Melt the butter in a frying pan. Use plant-based margarine if you want to prepare the shiitake mushrooms vegan.
Add the shiitake to the pan and stir to coat all of the mushrooms in butter.
Fry the mushrooms over medium heat for four minutes until they turn slightly brown.
Remove the mushroom pan from the heat and season the shiitake with salt and pepper.
Serve the shiitake mushroom stir-fry with your choice of chopped herbs.

Tip: You can also add variety to other mushroom dishes by preparing them with shiitake mushrooms. Simply replace the mushroom varieties in the recipe with shiitake.

Get inspired by simple recipes with chanterelles and porcini mushrooms.
Try the shiitake in a mushroom soup as an alternative to porcini mushroom soup or chanterelle soup.
A classic mushroom dish is pasta with chanterelles. You can also prepare this classic with shiitake mushrooms.
If you want something a little more unusual: Shiitake taste great in risotto. You can use our recipes for porcini mushroom risotto or chanterelle risotto as a guide.
Use the mushrooms as a meat substitute, for example in a mushroom goulash.

You can either completely replace the mushrooms in the recipes or add just a portion of the shiitake. But keep in mind that the aroma of the shiitake is very intense and can quickly mask the flavors of the other ingredients.

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Dirty Dozen: 12 Fruits and Vegetables You Should Buy Organic

Many pesticides: beware of the “dirty dozen”

Critics like to argue: “Organic vegetables and fruit do not have more vitamins and nutrients than conventional products and are therefore not healthier.” And even if organic contains fewer traces of pesticides – for conventional products there is still a legal one Limit.

In fact, many pesticides are still insufficiently researched, especially in combination with each other. Despite only a few studies on pesticides, not only are the maximum values controversial, they are also often exceeded – as studies by the Federal Office for Consumer Protection and Food Safety (BVL), among others, show again and again. We explain which foods are particularly affected – you’d rather buy our “Dirty Dozen” organic.

1st place in the dirty dozen: fresh herbs

Strictly speaking, herbs are neither fruits nor vegetables. But the latest figures from the BVL from 2020 clearly show that you have to be careful when shopping here. Residues of several pesticides were found on almost two thirds of the 120 samples examined – up to fourteen different types on a single sample!

More than 12 percent even contained more residues than permitted by law. Pennywort from Sri Lanka was particularly often the subject of complaints, but coriander and parsley were also affected.

Pomegranates: Every 10th above maximum level

Pomegranates exceed the pesticide limit value more often than any other fruit, according to the latest study by the BVL from 2022: almost 11 percent of the 118 samples analyzed in 2020 were above the maximum residue level.

In addition, exotic fruits often have to be imported over long distances. Therefore, buy them rarely and only in organic quality. Or rather grab regional fruit in the supermarket. You can read when something is in season in the Utopia season calendar.

Extremely loaded frozen blackberries

Blackberries are only in season from July to September. The rest of the time we either use imported goods – or frozen blackberries. But both have disadvantages:

Imported berries can have a lousy carbon footprint, depending on the route and vehicle used. And you have to be particularly careful with frozen blackberries: According to the BVL, 3 out of 4 are contaminated with multiple pesticides. Up to 11 different pesticide residues were found on individual samples, 9 percent even exceeded the legal maximum. It is better to plant blackberries yourself and then freeze them – preferably without plastic.

Pesticides on Vegetables: Beans

Legumes are actually healthy. Unfortunately, the vegetables often contain more pesticides than permitted. In the case of beans (with pods), 6 percent of the samples tested by the BVL were above the legal limit. For dried beans it was over 4 percent.

Homegrown beans are guaranteed pesticide-free. They grow in semi-shade, either in beds or on the balcony.

5th place in the Dirty Dozen: peppers and chillies

According to the BVL, more than 4 percent of the paprika and chilli samples examined contained higher pesticide residues than permitted. More than half was also repeatedly contaminated – with up to 32. Different pesticides.

It is therefore better to buy paprika in organic quality: Organic farmers are not allowed to use synthetic pesticides. Here you can find out what the EU organic seal is all about.

Grapefruit, pomelos, sweeties

Grapefruits are a critical case: the BVL examined them together with grapefruits and sweeties. In the tests, more than 3 percent of the samples were above the legally regulated maximum value for pesticides. In addition, 66 percent of the brands examined contained several chemicals at the same time. In 2019, the values were even higher. If you use organic grapefruit instead, you are on the safer side.

Many do not know how to store grapefruit properly and have to throw the fruit away after a few days. That won’t happen to you with our tricks: store food properly.

Black and green tea

Pesticides are not only sprayed on fruit and vegetables. Tea from conventional cultivation is also often affected – according to the BVL study, around 3 percent of the more than 300 samples were above the permitted pesticide content.

So do yourself and your body a favor and grab certified varieties with an organic seal – and preferably a fair trade product. Because there are practically no living wages in the tea industry, trade unions and works councils are hindered and even prevented in many places. More information: The bitter truth about tea.

Pesticides on vegetables: lamb’s lettuce by the dirty dozen

If you have your own vegetable garden, you can easily plant lettuce yourself. Otherwise, it’s best to use organic lettuce, because vegetables like lamb’s lettuce often contain a colorful mix of pesticides.

Almost half (46 percent) of the varieties examined by the BVL contained traces of various pesticides. Lamb’s lettuce samples were even several times above the permitted maximum level.

Tip: Even without a garden, you can grow lettuce for the balcony.

Exotic Fruit: Oranges by the Dirty Dozen

Anyone who buys oranges is probably buying a cocktail of pesticides, because more than 70 percent of the almost 300 samples examined showed several pesticides at the same time – up to 16 different ones were found on the fruit. Some also contained more residues than allowed.

It is therefore better to buy oranges (and orange juice) organic – and with a Fairtrade seal. This stipulates, among other things, that harvest workers receive at least the minimum wage and excludes many particularly dangerous pesticides.

Pesticides on vegetables: zucchini

Organic is also the better choice for zucchini. This is also shown by figures from the Chemical and Veterinary Investigation Office (CUVA) in Stuttgart. More than half of the conventional zucchini examined in 2021 was repeatedly contaminated with pesticides. Just as with the investigation by the BVL, some samples had to be rejected.

In 2019, the CVUA Stuttgart proved that organically produced fruit and vegetables are actually much less polluted. But organic is also recommended for meat, milk and eggs.

Cherries: Pesticide mix to almost 90 percent

No other fruit was so often contaminated with several pesticides: around 89 percent of the cherries examined by the BVL contained up to 15 different pesticide residues. Some of the samples contained more residues of certain pesticides than permitted by law. The effect that such a pesticide mix can have on our body has not yet been sufficiently researched.

Since cherries are native to Germany, you can use local products in season. Or plant your own cherry tree in the garden. You can can your harvest and make it durable.

#12 in the Dirty Dozen: Kiwis

Before kiwis end up in our supermarket, they often travel long distances. The fruits are mostly imported from Italy, but many also come from New Zealand.

For the sake of the environment, you can pay attention to the country of origin when shopping. An organic seal for the sake of your health, because: The BVL has also repeatedly complained about kiwis because they contained more pesticide residues than permitted. That’s why you should never eat conventional kiwis with the skin on – even though it’s actually edible.

Especially popular: be careful with strawberries

In the 13th place, another tip: you can’t snack on conventional strawberries without worrying. Too many fruits are hanging from the overgrown plants and they are too close to the ground. Only with a lot of chemicals can the berries survive against pests. Therefore, the BVL found residues of various pesticides in almost 80 percent of the 529 samples. So be especially careful with strawberries – and when in doubt, go for organic.

Another problem: Even if you bought the fruit locally – if possible without plant toxins – they usually don’t last very long.

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Marshall Islands

Are there any local snacks or street food delicacies that tourists should try?

Introduction: Local snacks and street food delicacies

When traveling to a new place, one of the best ways to immerse yourself in the local culture is by sampling the cuisine. From fancy restaurants to street food stalls, every destination has its unique food culture worth exploring. If you’re visiting a new place and wondering what to eat, look no further than the local snacks and street food delicacies. These tasty treats are often affordable, convenient, and provide a glimpse into the local life.

Unique and delicious snacks in the area

Every destination has its unique snacks that locals love and tourists should try. In Japan, for example, you can try takoyaki, a ball-shaped snack made with diced octopus and batter, topped with savory sauce and mayo. In Thailand, you can sample mango sticky rice, a sweet and creamy dessert made with glutinous rice, fresh mango, and coconut milk. In India, you can indulge in samosas, triangular-shaped pastries filled with spiced potatoes, peas, and onions, fried to crispy perfection.

Must-try street food for tourists

Street food is the ultimate way to experience the local cuisine. In Bangkok, Thailand, you can’t miss the famous Pad Thai noodles, stir-fried with tamarind sauce, shrimp, and egg, topped with crushed peanuts and chili flakes. In Mexico City, Mexico, you have to try tacos al pastor, juicy pork marinated in spices and chilies, cooked on a rotating spit, and served with fresh cilantro and onion. In Istanbul, Turkey, you won’t regret trying simit, a circular-shaped bread coated with sesame seeds, crispy on the outside and soft on the inside.

Cultural significance of local snacks and street food

Local snacks and street food often carry cultural and historical significance. They may be associated with particular festivals, celebrations, or traditions. For example, mooncakes are a Chinese pastry eaten during the Mid-Autumn Festival, symbolizing reunion and good fortune. In Singapore, kaya toast is a breakfast staple made with coconut jam spread on toasted bread, often served with soft-boiled eggs and black coffee. It’s a nostalgic food that reminds locals of their childhood and family gatherings.

Where to find the best snacks and street food

To find the best snacks and street food, ask the locals. They know where to find the hidden gems and the tastiest treats. You can also do your research online, check food blogs, and read reviews. Some destinations even offer food tours, where you can explore the city’s culinary scene with a guide and fellow foodies.

Conclusion: Experience the local cuisine

Exploring local snacks and street food is a must for any traveler who wants to experience the culture and food scene of a new destination. From savory to sweet, spicy to mild, there’s something for every palate. So the next time you’re in a new place, don’t be afraid to try something new and delicious. Who knows, you might discover your new favorite snack or street food delicacy.

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Mauritius

Are there any local snacks or street food delicacies that tourists should try?

Introduction: The Appeal of Local Snacks and Street Food

One of the best ways to immerse yourself in a new culture is through its food. Local snacks and street food delicacies offer a unique glimpse into the culinary traditions and flavors of a region. They are often affordable, easily accessible, and bursting with authentic tastes and textures. For tourists, trying local snacks and street food is not only a delicious adventure but also a way to connect with the locals and gain a deeper understanding of their way of life.

Exploring the Local Food Scene: A Guide for Tourists

When it comes to local snacks and street food, the options can be overwhelming. As a tourist, it can be challenging to know where to start, especially if you are unfamiliar with the local cuisine and ingredients. One way to begin is by doing some research before your trip. Look up popular local snacks and street food dishes, read reviews and recommendations from other travelers or food bloggers, and check out food tours or cooking classes that can introduce you to the local food scene. Another way is to simply follow your senses and curiosity. Wander through local markets, food stalls, and restaurants, observe what others are eating, and ask for recommendations from locals or vendors.

Must-Try Local Snacks: From Sweet to Savory

Every region has its signature snacks and sweets that are worth trying. In some places, you may find crispy, savory snacks like samosas, empanadas, or spring rolls, filled with spiced potatoes, meat, or vegetables. In other places, you may find fluffy, sweet treats like churros, beignets, or mochi, dusted with sugar or drizzled with honey. Some popular local snacks include falafel, baozi, tamales, fritters, dumplings, and satay. Don’t be afraid to try new flavors and combinations; you may discover a new favorite snack!

Street Food Delicacies: A Culinary Adventure

Street food is more than just a quick bite to eat. It is a culinary adventure that can take you on a tour of the local ingredients, cooking techniques, and cultural influences. In cities like Bangkok, Mumbai, or Mexico City, street food is a way of life, and the choices are endless. From grilled meat skewers to noodle soups, from fresh fruit smoothies to spicy curries, street food vendors offer a vast array of flavors and aromas that can satisfy any craving. Some street food delicacies to look out for include pad Thai, tacos al pastor, banh mi, jerk chicken, pho, and falafel sandwiches.

Where to Find the Best Local Snacks and Street Food

Finding the best local snacks and street food can be a bit of a challenge, especially if you are in an unfamiliar place. However, there are some tips and tricks that can help you locate the tastiest treats. First, look for busy stalls or vendors with long lines; this is often a sign of quality and popularity. Second, follow the local crowds; if a particular food stall or street food market is bustling with locals, it’s likely that the food is authentic and delicious. Third, check out food blogs, guides, or apps that can recommend the best local snacks and street food in the area.

Tips for Trying Local Snacks and Street Food: Staying Safe and Satisfied

While trying local snacks and street food is a fun and adventurous experience, it’s important to keep some safety and hygiene tips in mind. First, make sure that the food is fresh and cooked or prepared using clean utensils and ingredients. Avoid eating raw or undercooked foods, and be cautious of seafood or meat that may not be properly stored or handled. Second, drink bottled or purified water to avoid any waterborne illnesses. Third, be aware of any food allergies or dietary restrictions you may have, and ask vendors or locals for advice on what to eat. Finally, bring hand sanitizer or wet wipes to clean your hands before and after eating, and carry some small bills or change for payment.

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