Sustainable by conviction
EAT GREEN.
Broccoli, leaf spinach, kale, but also herbs such as parsley and cress – all are characterised by their different shades of green. They owe their appearance to the natural colouring agent, chlorophyll, which also plays a key role in converting sunlight into chemical energy. Green vegetables are furthermore packed with vitamins, minerals and trace elements that make a valuable contribution to a balanced diet – not to mention the secondary plant substances that strengthen our immune system, as well as the fibre they contain that is good for the digestion.
The phrase “Eat Green” therefore supports the recommended inclusion of plenty of fruit and vegetables in your diet – three portions of vegetables and two portions of fruit a day, i.e. a handful of each. Green smoothies are just right for this; or, as a savoury alternative, kale chips – a big hit in the USA – which can also be quickly prepared in your own kitchen and serve as a crunchy snack between meals.
You can find both recipes on the following page. Have fun making them and enjoy!
Did you know?
Green foods are said to reduce bad breath and even help against garlic odour – so, if necessary, simply chew on a parsley stalk.
The author Bettina Schmid studied nutritional science in Vienna and worked for many years in the food industry, including in Austria. Having returned to South Tyrol, she worked mainly in innovation consulting and foodstuffs marketing. Today she runs the Gustelier, the atelier for flavour experiences at the Association of Hoteliers and Innkeepers (HGV) in Bozen, where she advocates for sustainable gastronomy.
The phrase “Eat Green” therefore supports the recommended inclusion of plenty of fruit and vegetables in your diet – three portions of vegetables and two portions of fruit a day, i.e. a handful of each. Green smoothies are just right for this; or, as a savoury alternative, kale chips – a big hit in the USA – which can also be quickly prepared in your own kitchen and serve as a crunchy snack between meals.
You can find both recipes on the following page. Have fun making them and enjoy!
Did you know?
Green foods are said to reduce bad breath and even help against garlic odour – so, if necessary, simply chew on a parsley stalk.
The author Bettina Schmid studied nutritional science in Vienna and worked for many years in the food industry, including in Austria. Having returned to South Tyrol, she worked mainly in innovation consulting and foodstuffs marketing. Today she runs the Gustelier, the atelier for flavour experiences at the Association of Hoteliers and Innkeepers (HGV) in Bozen, where she advocates for sustainable gastronomy.
Kale chips
→ 400 g kale
→ 4 tbsp olive oil or other vegetable seed oil
→ salt and pepper
Wash the kale, pat it dry, shred and remove the woody stems. Mix in a bowl with oil, salt and pepper. Dry the leaves for about 20 minutes in a fan oven at 140°C.
Tip: these crisps will keep their crispiness for a few days in a tightly sealed jar.
Green smoothie
Cheers!
→ 1 handful parsley
→ 1 small courgette
→ 1 kiwi
→ 1 pear
→ a few lemon balm leaves
→ 1 glass water (or apple juice)
Peel the kiwi, deseed and core the pear, wash the parsley and courgette, blend all the ingredients for 1-2 minutes – done!
A plant-based diet helps protect the climate and promotes sustainable organic farming.
Thanks to the Haslach Technical College for Home Economics and Nutrition for the delicious recipe – and especially to Martina Gögele and Julia Dariz.
→ 400 g kale
→ 4 tbsp olive oil or other vegetable seed oil
→ salt and pepper
Wash the kale, pat it dry, shred and remove the woody stems. Mix in a bowl with oil, salt and pepper. Dry the leaves for about 20 minutes in a fan oven at 140°C.
Tip: these crisps will keep their crispiness for a few days in a tightly sealed jar.
Green smoothie
Cheers!
→ 1 handful parsley
→ 1 small courgette
→ 1 kiwi
→ 1 pear
→ a few lemon balm leaves
→ 1 glass water (or apple juice)
Peel the kiwi, deseed and core the pear, wash the parsley and courgette, blend all the ingredients for 1-2 minutes – done!
A plant-based diet helps protect the climate and promotes sustainable organic farming.
Thanks to the Haslach Technical College for Home Economics and Nutrition for the delicious recipe – and especially to Martina Gögele and Julia Dariz.
Cress
also grows at home on cotton wool or kitchen paper, providing your diet with flavour and lots of vitamins all year round.
Spinach
although it contains no more iron than other green vegetables, its vitamin C strengthens our immune system even more!
Broccoli
contains plenty of vitamin K, which promotes blood coagulation and bone metabolism, as well as phytochemicals – even the stalks are tasty and valuable!
Kale
keeps us fit through the winter with vitamins A, K, folic acid, iron and calcium, as well as high-quality protein.
Mint
wonderfully refreshing in drinks, it also inhibits inflammation and relaxes the gastrointestinal tract.
Parsley
is a real vitamin C booster, containing over three times as much as lemon! Best enjoyed fresh.
also grows at home on cotton wool or kitchen paper, providing your diet with flavour and lots of vitamins all year round.
Spinach
although it contains no more iron than other green vegetables, its vitamin C strengthens our immune system even more!
Broccoli
contains plenty of vitamin K, which promotes blood coagulation and bone metabolism, as well as phytochemicals – even the stalks are tasty and valuable!
Kale
keeps us fit through the winter with vitamins A, K, folic acid, iron and calcium, as well as high-quality protein.
Mint
wonderfully refreshing in drinks, it also inhibits inflammation and relaxes the gastrointestinal tract.
Parsley
is a real vitamin C booster, containing over three times as much as lemon! Best enjoyed fresh.