Cake recipe with chamomile tea and no eggs

Here are a few special features of the recipe—don’t worry, though; it’s super easy, just not your run-of-the-mill lemon cake:

Organic spelt flour instead of wheat flour: Spelt is considered more natural than wheat, is easier to digest, contains more minerals, and has a nutty flavor. It’s a conscious choice that benefits your health and the environment because spelt is usually easier to grow.

Oil instead of butter: Vegetable oil makes the dough moist, makes the cake vegan, and has a smaller carbon footprint than animal butter, which is considered one of the most climate-damaging foods.

Chamomile tea as a liquid: The biggest surprise is probably the use of freshly brewed chamomile tea. It makes the dough wonderfully moist and gives the cake a delicate, almost floral note. Tip: Let the tea steep well so that the aroma comes into its own. SANDnature uses “Smooth Operator” organic chamomile tea from the tea manufacturer Samova.

Turmeric for flavor and color: This “super spice” not only gives the cake a golden yellow color, but also adds light, exotic flavors.

A look inside SANDnature in Timmendorfer Strand on the Baltic Sea

The SANDnature Lifestylehotel is a place to breathe deeply. Adults only (ages 16 and up), it is designed with natural materials and a clear focus on sustainability. Located directly on the second row of the Baltic Sea, it is the perfect destination any time of year, whether you’re looking for a relaxing short break or an inspiring getaway. If you want to learn more, you can find tips for a sustainable weekend on the Baltic Sea or exciting impressions of a culinary journey here. Now, in the cooler season, the region captivates with its deserted beaches, perfect for long walks in the wind and salty air. Without the summer tourist crowds, SANDnature is the perfect place to relax and welcome the cozy season..

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Smooth Lemon Cake

Delicious lemon cake from the SANDnature Hotel with oil, oat milk, and chamomile tea

Course dessert, cake

Cuisine European, german

Keyword vegan baking

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 250 g Spelt flour organic
• 2 TSP Baking powder organic
• 150 g Sugar
• 50 ml Maple syrup
• 75 ml Canola or sunflower oil
• 100 ml Oat milk
• 100 ml Smooth Operator, brewed (Smooth Operator is an organic chamomile tea from the Samova brand)
• 1 Organic lemon Juice and peel
• 1/3 TSP Turmeric Grounded
• 1/3 TSP Salt

Zuckerguss

• 200 g Icing sugar
• 4 TSP Lemon juice

Instructions

• Preheat the oven to 180 °C (350 °F) on the convection setting
• Mix the flour with the baking powder and salt
• Add oat milk, lemon juice, oil, maple syrup, sugar, and brewed Smooth Operator chamomile tea (Samova). Mix everything together well
• Add grated organic lemon zest and turmeric powder
• Place the finished dough in a loaf pan lined with parchment paper
• Baking time approx. 35 to 40 minutes at 180 °C (350 °F)

Der Beitrag Recipe from SANDnature: Smooth Lemon Cake – vegan and fresh erschien zuerst auf GREEN TRAVEL BLOG.

A cuisine shaped by water

Cambodia is located in the tropical monsoon zone and is crisscrossed by waterways. It is home to the famous Mekong River and the expansive Tonle Sap Lake, as well as a 443-kilometer-long coastline. If you enjoy fish, seafood, and vegetables, then Cambodia is the place for you!

A good example of Cambodian cuisine is prahok, a fermented fish paste that adds a distinctive depth of flavor to dishes. Compared to Thai cuisine, Cambodian cuisine uses less chili, sugar, and coconut milk, allowing the flavors to unfold.

Authentic enjoyment in harmony with nature

The Canvas & Orchids Retreat is a particularly impressive place to experience this culinary diversity. Here, you can sleep in floating tent villas right on the river and live in harmony with the environment, minimizing your ecological footprint. Its cuisine is also firmly rooted in the region, focusing on fresh, seasonal ingredients from nearby.

Ms. Veasna – from cleaning lady to head chef

The heart of Canvas & Orchids Retreat’s restaurant is Ms. Veasna. She started out as a cleaner at the resort until her culinary talent was discovered. Now, this Cambodian chef leads the team and delights guests with her sophisticated takes on traditional recipes. Her personal story adds an extra layer of meaning to each dish and demonstrates that cuisine is always influenced by people and their experiences.

Ms. Veasna’s list of must-try dishes in Cambodia

Ms. Veasna revealed which four dishes best represent Cambodia and (not surprisingly) are also popular specialties at her restaurant:

#1 Trey Deap Amok – Cambodia’s national dish

Tender fish fillets are slowly cooked in a creamy coconut broth and seasoned with a secret blend of spices, including lemongrass, turmeric, galangal, and more. It is served in an environmentally friendly way, wrapped in banana leaves—a genuine piece of Cambodian culture.

#2 Fried Seafood with Green Koh Kong Peppercorns

Shrimp and squid are stir-fried in a wok with locally sourced peppers from Koh Kong. These peppercorns, which are crisp, give the dish an incomparable spiciness and flavor.

Tip:Visit the pepper plantations in Cambodia yourself (and don’t forget to pick up some pepper as a souvenir!)

#3 Khmer Chicken Curry

This is a mildly spicy chicken curry with homemade “kroeung” paste. The paste contains a blend of Khmer spices, including lemongrass, turmeric, galangal, garlic, shallots, and dried chilies. It is served with seasonal regional vegetables such as baby eggplants, potatoes, and carrots. Fresh lime leaves are added at the end for extra flavor.

#4 Sticky Rice

If you’re craving something sweet, you should definitely try a classic: Sticky rice, Cambodia’s most famous dessert. It’s made with rice and coconut milk and is often served with fresh fruit, such as mango or pineapple.

Is Khmer cuisine like Thai cuisine?

At first glance, the two cuisines may seem similar—both feature rice, curries, fresh vegetables, and fish. However, Cambodian dishes tend to be less sweet and spicy, allowing for a greater presence of delicate herbs and spices.

The international influences are particularly exciting: You can enjoy French baguettes for breakfast, Chinese wok dishes for lunch, and Indian-inspired curries for dinner, all of which are fused with Cambodian culinary art. The result is a cuisine that feels familiar yet remains unique. This mixture is precisely what makes Cambodian cuisine so fascinating—an experience you should not miss on your trip through Cambodia.

Der Beitrag Culinary journey through Cambodia – insider tips and must-try dishes from Khmer cuisine erschien zuerst auf GREEN TRAVEL BLOG.

Eco-luxury on your plate

The ADLER Lodge RITTEN, located on the sunny Ritten plateau in South Tyrol above Bolzano, is an ecologically managed luxury resort and the only Green Pearls® partner offering an all-inclusive package.

Most of the ingredients used in the kitchen come directly from the resort’s farm or the immediate vicinity (farm-to-table).

An absolute favorite among guests here is Kaiserschmarrn, which is prepared as an afternoon snack for guests by hiking guide Klaus Fink. Originally from Oberbozen, Klaus is not only a hiking guide, but also a trained chef. He has shared his tips and recipe with us.

Four Tips for the Perfect Kaiserschmarrn

The ADLER Lodge RITTEN recipe includes four special features:

• Vanilla (make sure it is Fair Trade. Read our report on vanilla cultivation in Madagascar to find out why).
• Lemon zest (from organic lemons, of course) which balances out the sweetness.
• A dash of rum refines the flavor
• Caramelize the finished dough in sugar and butter before serving to guest.

Dairy products and eggs – How sustainable is Kaiserschmarrn?

Dairy products do not have a particularly good ecological balance (this is particularly true for butter). Eggs fare slightly better, especially organic eggs, compared to other animal products. However, neither can be considered sustainable. Therefore, as with many things, the rule is to enjoy them in moderation! Kaiserschmarrn can be a special dessert. Alternatively, you can try a vegan version by replacing cow’s milk with plant-based milk and using applesauce instead of eggs. (Find out how much better plant-based milk performs in our sustainability check.) To make the batter fluffy, whip up some aquafaba (chickpea water) or add apple cider vinegar and baking powder. You can find a vegan recipe at Vegan World, for example.

One last point about the recipe: ADLER Lodge provided us with a recipe for a commercial kitchen with quantities like 750 grams of egg whites, which is easily 35 eggs. Therefore, you will need to either convert the recipe using a recipe converter or invite a lot of friends and family over!

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Kaiserschmarrn from the ADLER Lodge RITTEN (Emperor's pancake)

The chefs at the sustainable ADLER Lodge RITTEN have shared their recipe for Kaiserschmarrn with us. Guests love it! (Note: Party size)

Course Dessert, Snack

Cuisine alps, austrian, South Tyrol

Keyword Kaisersmarrn, pancake

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

Servings 20 people

Ingredients

• 750 g Flower
• 600 g egg yolk (about 20 eggs) organic
• 750 g egg white stiffly beaten (about 35 eggs) organic
• 400 g sugar
• 1 tbsp baking powder
• vanilla organic fair trade
• lemon zest
• shot rum (alternatively, non-alcoholic rum flavoring)
• 500 g milk organic
• 500 g cream organic
• raisins
• clarified butter for frying
• butter & sugar to caramelize
• Powdered sugar for dusting

Instructions

• Mix the flour, milk, cream, egg yolks, sugar, and flavorings (vanilla, lemon zest, rum) well.
• Carefully fold in the stiffly beaten egg whites.
• Let the mixture rest for a while (e.g., 10 to 15 minutes).
• Eine beschichtete Pfanne mit Butterschmalz einfetten und den Teig etwa 2 cm hoch eingießen.
• Turn the dough over and tear it into small pieces.
• To finish, add a little butter and sugar and allow to caramelize.
• Arrange on a plate and dust with powdered sugar (or a mixture of powdered sugar and poppy seeds).

Der Beitrag Kaiserschmarrn recipe from the ADLER Lodge RITTEN erschien zuerst auf GREEN TRAVEL BLOG.

This is the ninth installment of our Culinary Journey series, in which we explore a new destination every month.

South Tyrolean cuisine: tradition meets sophistication

If you’re wondering what South Tyrolean cuisine is famous for, Matthias has a clear answer. “South Tyrol is a culinary melting pot with a lot of harmony.” Typical ingredients include spicy gray cheese, fresh apples in various forms, bacon, and tart cranberries paired with hearty meat dishes.”

The culinary event of the year: Törggelen

In Brixen and the Eisack Valley, a particularly unique experience is Törggelen: in the fall, people hike through the vineyards and then enjoy bacon, surfleisch (a type of smoked meat), cabbage, chestnuts, and young wine together. This tradition is one of the most authentic culinary experiences in South Tyrol, bringing you into contact not only with the food but also with the locals. Find out more in our article, “9 Reasons to Go Törggelen.”

Meet Matthias Hinteregger, the head chef at the sustainable Tree Hotel My Arbor

Matthias Hinteregger is head chef at the My Arbor restaurant above Brixen and grew up in the region. His commute is only 20 minutes. His culinary philosophy is to bring stories to the plate: “My cuisine should be rooted in the best sense of the word, yet surprising at the same time. I love putting regional ingredients in new contexts.” To him, a dish’s soul is as important as its taste.

As a guest of the GreenPearlsⓇ Hotel My Arbor, you can enjoy a flexible seven-course menu each day, included in the half-board price. If you are not a guest of the hotel, you may also dine in the restaurant, but only with an advance reservation.

Matthias’s Five Must-Eats in South Tyrol

Matthias has compiled a list of the most typical South Tyrolean dishes that you should definitely try. His five recommendations offer a great introduction to the region’s culinary traditions:

#1 Schlutzkrapfen with butter and Parmesan cheese

These half-moon-shaped pastries are filled with spinach and curd cheese and served with melted butter and Parmesan. It’s a classic dish that combines rustic cuisine with refined sophistication. By the way: this specialty is now available in a vegan version, too!

#2 Bacon dumplings with coleslaw or beef goulash

Hearty and deeply rooted in South Tyrolean tradition, these dumplings are typically served with either fresh coleslaw or a rich sauce.

#3 Apple strudel with vanilla sauce

It’s hard to imagine South Tyrol without apple strudel. A sweet classic, it features crispy pastry, juicy apples, and cinnamon, accompanied by creamy vanilla sauce. No trip to South Tyrol is complete without it.

#4 Brettlmarende

This traditional snack includes bacon, Kaminwurzen (a spicy South Tyrolean sausage made from beef or pork), cheese, and schüttelbrot, a hard, crispy flatbread. It’s perfect after a hike or while enjoying Törggelen in the vineyards.

#5 Tirtln

The fried dough pockets are typically filled with sweet ingredients like curd cheese, jam, or poppy seeds. However, savory fillings are also available, such as spinach or sauerkraut. Currently, people rediscover this traditional peasant dish as a culinary specialty.

Sustainability in the My Arbor Kitchen

To Matthias, sustainability is not just a trend; it’s an integral part of everyday life. He sources many of his products from small regional farmsteads or his own farm.

Bringing a Farm-to-Table Concept to Life

The sustainable tree hotel My Arbor has its own farm on Lake Garda, where the family grows vegetables, fruits, and herbs using permaculture methods on approximately 20 hectares. They are then freshly prepared in the kitchen. The grounds are also home to over 250 chickens that live in a large “five-star free-range chicken coop.”

Herbs, fruits, and vegetables are processed or preserved fresh so they can be served year-round. At the same time, he considers the preferences of international guests. “The challenge is to create a down-to-earth, sustainable cuisine that is also cosmopolitan and enjoyable.”

He draws inspiration from sources like Norbert Niederkofler’s “Cook the Mountain” concept, which has attracted worldwide attention. “It has raised awareness of the quality of regional products, especially when reimagined,” Matthias explains.

Conclusion: Sustainability is the essence of South Tyrolean cuisine

South Tyrolean cuisine is known today not only for its blend of Alpine and Mediterranean influences but also for its commitment to sustainability and local ingredients. Restaurants like My Arbor demonstrate that fine dining does not require caviar or pineapple. Rather, it can be achieved with hay, wildflowers, and locally sourced ingredients.

As a tourist, you benefit twice: you experience dishes deeply rooted in the landscape and discover surprising flavors unique to South Tyrol.

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Der Beitrag Take a culinary journey through South Tyrol with Chef Matthias Hinteregger erschien zuerst auf GREEN TRAVEL BLOG.

This is our eighth part of the culinary Journey series, in which we explore a new destination every month.

 

“Croatian cuisine is a mosaic of Mediterranean, Central European, and Balkan influences shaped by centuries of cultural exchange and regional diversity. What truly sets it apart, however, is its deep connection to nature and the seasons.” – Hotel Korinjak

Typical ingredients in Croatian cuisine

Croatia is located on the Adriatic coast and comprises approximately 1,244 islands, in addition to the mainland. Only 49 of these islands are inhabited, including Iž, where around 600 people live in peaceful seclusion.

Croatian cuisine typically includes fresh vegetables such as tomatoes, peppers, zucchini, and Swiss chard; legumes such as lentils, chickpeas, and beans; olive oil; garlic; wild herbs such as rosemary, bay leaf, and oregano; and grains such as barley, cornmeal, and spelt. On the coast, sea salt, capers, and olives also play an important role.

“In a plant-based kitchen like ours, these ingredients are the foundation of every meal, bringing out deep, earthy flavors.” – Ana from Hotel Korinjak

People still relie on what grows locally, what the sea provided, and traditional preservation methods, Ana continues. From the simple cuisine of the Dalmatian coast to the hearty stews of the inland regions, each dish tells a story about its area of origin.

You should try these five Croatian classics (classic or, even better, plant-based):

These five dishes are absolute must-eats on any trip to Croatia. While they typically contain meat, cooks also use high-quality meat alternatives such as tofu, seitan, and legumes, always combining them with regional herbs and vegetables. Soparnik is the only traditionally vegetarian dish.

#1 Soparnik

Cooks fill this traditional Dalmatian pie with Swiss chard, garlic, and olive oil, then bake it under a peka—an iron bell—to create a full, rustic flavor.

#2 Punjene Paprike (stuffed peppers)

Bell peppers stuffed with a hearty mixture of rice, vegetables, and herbs in a tomato sauce.

#3 Olive tapenade

Tapenade is an olive paste that tastes great on bread as an appetizer or snack. It can also be served as a main course with grilled vegetables, such as zucchini, eggplant, and bell peppers.

#4 Barley and bean stew (ječam s grahom)

“‘A comforting dish from the heart of Croatia, slowly cooked with root vegetables and herbs,'” Ana raves about the stew. It’s made with white beans and barley cooked with onions and garlic in tomato sauce with paprika powder – typical for Croatia.

#5 Rožata vegan

Rožata is a popular Dalmatian dessert pudding. Traditionally, it consists of milk, eggs, sugar, and rose liqueur, and it is served with caramel sauce. However, a vegan version is also available, made with coconut milk and agar-agar, offering a creamy treat without any animal products.

Four favorite vegan dishes from Hotel Korinjak

“Our guests particularly enjoy these four vegan specialties at Hotel Korinjak,” reports Ana.

#1 Vegan burger made from red lentils and served in a homemade bun.

Hearty, high in protein, and full of flavor. It’s served with seasonal vegetables on the side.

#2 Vegan Pašticada

This is a vegetarian version of the classic Dalmatian stew, which is traditionally made with beef. Here, it is reinterpreted with seitan or tofu that has been marinated in wine and aromatic herbs. You can find the recipe here.

#3 Vegan sarma

These cabbage rolls are filled with a hearty mixture of grains, legumes, and meat alternatives and are cooked in a rich tomato sauce.

#4 Vegan Poppy Seed and Walnut Strudel

A traditional dessert made from healthy, natural ingredients without eggs or dairy products.

The Vegetarian Scene in Croatia

Although Croatian cuisine is traditionally very meat-heavy, the country is also suitable for vegetarians and vegans. In recent years, the plant-based food scene has steadily grown. You can take part in vegan food tours in Zagreb and Split. Well-known vegan restaurants include Nishta in Zagreb and Dubrovnik and Art of Raw in Zadar. The latter specializes in creative vegan raw food cuisine.

The Hotel Korinjak promotes a sustainable and mindful lifestyle — offering yoga, sound massages, and close proximity to nature — as well as a meat- and egg-free cuisine.

“Our mission is to promote a lifestyle that is in harmony with nature, including conscious nutrition. Avoiding meat and eggs supports animal welfare, reduces environmental impact, and fosters better health and mental clarity.” – Ana from Hotel Korinjak

“Food should nourish not only the body, but also the mind. It should be light, wholesome, and full of vitality,” Ana sums up. We agree completely and hope we’ve inspired you to embark on a vegetarian-vegan culinary journey through Croatia.

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Der Beitrag A culinary journey through Croatia. But it’s vegan! erschien zuerst auf GREEN TRAVEL BLOG.

This is the seventh installment of our Culinary Journey series—a new destination every month.

A world of flavors

“Our cuisine features many unique ingredients, including various types of chili peppers that offer a wide range of flavors, as well as an assortment of herbs,” says David. He has worked in Peruvian cuisine for over 20 years and is now the food and beverage manager at the sustainable Inkaterra hotels. David adds that root vegetables, such as oca, jicama, yacon, and manioc, as well as the wide variety of potatoes, are also notable features of Peruvian cuisine. Peru is famous for having over 4,000 varieties of potatoes.

Fun fact: In some villages in the Andes, prospective daughters-in-law must prove their worth by demonstrating their ability to skillfully peel irregularly shaped potatoes.

For over 50 years, the Inkaterra hotel group has actively promoted sustainable tourism in Peru. Their efforts include various projects for nature and species conservation, as well as sustainable cuisine. Four of its accommodations are members of the Green Pearls® network: Inkaterra Reserva Amazónica, Inkaterra Machu Picchu Pueblo Hotel, Inkaterra La Casona in Cusco, and Inkaterra Hacienda Urubamba in the Sacred Valley.

10 Must-Eats in Peru – Insider-tips from David

The Inkaterra Group has locations throughout Peru, including the Andes region and the Amazon rainforest. The different cuisines and regional ingredients are well known to David.

“My culinary concept highlights the authentic flavors of Peruvian cuisine by using fresh, regional ingredients. Every dish reflects our country’s culinary heritage by combining tradition and innovation.” – David Fernandez

He shared his ten personal culinary highlights with us to help you plan your next trip to Peru:

Typical Peruvian dishes

#1 Ceviche

The national dish par excellence! It’s fresh fish marinated in lime juice with onions, chili peppers, sweet potatoes, and corn. The acidity of the lime juice “cooks” the fish without any heat. If you’re in Lima, try ceviche at a small, local restaurant by the sea. But pay attention to what kind of fish you’re eating. More sustainable options include squid from selective fishing and tilapia from certified aquaculture. Many species of sea bass and tuna are overfished. The WWF Fish Guide provides an overview.

#2 Lomo Saltado

This classic Peruvian fusion dish features stir-fried strips of beef, onions, tomatoes, and bell peppers in soy sauce, served with fries and rice. A wild mix—and incredibly popular! A sustainable alternative to beef is a version made with alpaca meat. It is widely available in Peru and often comes from animals raised on natural Andean pastures without intensive farming.

However, meat consumption, especially beef, is harmful to the climate. Some restaurants also offer a vegetarian version of this dish with mushrooms or tofu.

#3 Causa Limeña

Served cold and highly sought after, this dish features mashed yellow potatoes (a Peruvian variety) layered with avocado, chicken, or tuna. A typical starter dish and ideal on hot days. While avocados are intensively cultivated in Peru, they are criticized for their high water consumption.

#4 Arroz con Mariscos

Peru’s version of paella features lots of coriander and fresh seafood, often with a hint of ají amarillo, a mild, fruity chili pepper. This dish is particularly popular on the coast.

Ask about the origin of the seafood, as suppliers do not always source shrimp, mussels, and squid from sustainable fisheries.
It’s best to ask; many small businesses now prioritize sustainable fishing methods. That way, you can enjoy your meal with a clear conscience.

#5 Crema de Papa Peruanita – Peruvian potato cream

If you want to explore the diversity of Peruvian potatoes, start with this dish! Cooks often enhance the potato cream with herbs or ají.
Perfect as a starter or side dish!

Street Food & Savory Snacks

#6 Anticuchos

David recommends grilled beef heart skewers for a quick snack. The spicy marinade contains vinegar, garlic, and chili. Anticuchos are a typical Peruvian evening street food snack. If you eat meat, a nose-to-tail approach like this one, which utilizes offal, is more sustainable than fillet culture.

#7 Rocoto Relleno

This is a stuffed, fiery pepper from Arequipa with minced meat, egg, olives, and cheese baked on top. It may look harmless, but beware: the rocoto is much spicier than it looks. Take the first bite with respect!

David loves this dish, which is understandable given how much flavor it packs. Vegans can rejoice, too, as some restaurants now offer vegan versions with a filling of quinoa, black beans, or lentils. It tastes just as spicy and is more climate-friendly. 😉

#8 Mazamorra Morada (mit Arroz con Leche)

A purple dessert made with purple corn, cinnamon, dried fruit, and sweet potato starch. It can be eaten warm or cold and is often served with arroz con leche (rice pudding). Purple corn, which has antioxidant properties, is grown in the Andes. However, since the dessert contains quite a lot of sugar, it isn’t necessarily healthy.

#9 Picarones

Peruvian donuts are made from pumpkin and sweet potatoes. Deep-fried and drizzled with sugar syrup, they taste best fresh from the street stall. Unlike classic doughnuts, they are light and less sweet, but just as addictive. 🙂

#10 Suspiro a la Limeña

The “Sigh of Lima” is a poetic name for a dessert made with sweetened condensed milk and topped with meringue. It’s sweet, creamy, and a little retro — almost like something from another era. The recipe dates back to colonial times and has been passed down through the generations.

Digression: Eating guinea pigs (“cuy”) in Peru

Many consider guinea pigs to be fluffy pets, but in Peru, they are a traditional dish. Cuy, as it is called, is mainly eaten in the Andean regions and is often grilled on a spit or cooked in an earth oven (pachamanca). For locals, it is a festive dish that has been prepared since Inca times.

However, the idea often takes some getting used to for Western and Asian travelers because we primarily perceive these small animals as pets rather than farm animals. Additionally, in some world religions, it is not permitted to eat guinea pigs; for example, it is neither halal nor kosher. Nevertheless, if you’ve always wanted to try guinea pig, Peru offers you the opportunity to do so.

Is Peru a good place for vegans?

I asked David, “How easy is it to eat vegan in Peru?”
His answer: “It’s possible, even if it’s not always easy.” Traditional Peruvian cuisine contains a lot of animal products, but the basic ingredients are mostly plant-based, such as potatoes, corn, legumes, quinoa, amaranth, and lots of herbs. Of course, there are also fruits and vegetables.”

More and more restaurants, especially in larger cities and tourist regions, offer vegan options or adapt dishes upon request. There is now a small but growing vegan scene, particularly in Lima, Cusco, and the Sacred Valley.

Sustainable eating in Peru – Tips for your trip

Peruvian cuisine is full of flavor and if you keep a few things in mind, you can enjoy it mindfully and sustainably.

• Choose local over imported: Ask for regional products and try what’s in season. Many markets offer seasonal fruits and vegetables directly from local farmers.
• Markets instead of supermarkets: Markets are the culinary heart of many cities. Here, you can find fresh ingredients, discover new fruits, and meet the people who grow them.
• Street food with care: It’s cheap and delicious, but not always sustainable. Pay attention to the origin and preparation of meat and fish. And bring your own cutlery or container to reduce packaging waste. Last but not least, know your stomach’s limits and take it slow. Some travelers may experience stomach problems from unfamiliar food and street stalls that don’t take health guidelines very seriously.
• Eat with the locals: Small, family-run businesses and “comida casera” restaurants often cook fresh, simple meals with whatever ingredients are available. This is usually cheaper and more sustainable than international franchise chains.

Sustainability at Inkaterra Hotels

The Inkaterra hotels are committed to a culinary concept that blends sustainability with enjoyment. “We work with regional products and seasonal ingredients,” David explains. “Our suppliers come from the surrounding communities, and many of them are small farms or cooperatives.”

Some products are even grown in the hotels’ own gardens. For example, the Inkaterra Hacienda Urubamba follows an “Earth to Table” initiative and grows its own red and black quinoa, Urubamba corn, and various potato varieties.

By the way, these two blog articles explain how to travel around Peru as sustainably as possible:

• Green Travel Guide Peru Teil 1 – Anden
• Green Travel Guide Peru Teil 2 – Amazonas Rainforest

We hope we’ve inspired you to embark on a culinary journey through Peru!

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Der Beitrag Embark on a culinary journey through Peru with restaurateur David Fernandez erschien zuerst auf GREEN TRAVEL BLOG.

Take a vacation at an Albergo Diffuso

Some places feel like lovingly guarded secrets. Borgomaro, located in Liguria, is one such place. With its narrow streets, Italian flair, and surrounding mountains, it is sure to captivate you—and right in the middle of it all stands the Relais del Maro. Rather than a classic hotel with a reception area, elevator, and large building, it is an Albergo Diffuso, or “scattered hotel,” where the rooms are spread across several historic houses in the village. Host Elena has gently renovated the old family homes, breathing new life into them—and in turn, the village itself.

A piece of real Italy

At a time when many Italian villages are affected by rural depopulation and vacant properties, Relais del Maro is setting an example by celebrating the village rather than allowing it to be forgotten. As a guest, you can stay in the village itself (perhaps in Aunt Maria’s former hair salon?), have breakfast in the garden of the former butcher shop, and stroll through the alleys like a local. This fosters a unique sense of connection to the people, the region, and the Ligurian way of life.

Why you should come in August

Summer in Borgomaro is warm and charming, especially in August. Throughout the month, the entire village becomes a giant stage, with music, art, and entertainment filling the squares, courtyards, and streets. It’s the perfect time to experience the village’s diversity. Rather than crowded beaches and lines in cities, you can experience authentic Italy here, complete with warmth, hospitality, and homemade cakes in the afternoon.

What to expect at the Festival del Maro

Music, theater, and the region’s beauty all come together at the Festival del Maro. The Impero Valley is brought to life by this series of events, where many villages have a population of just 300 (such as Borgomaro). The festival invites guests and locals alike to celebrate culture and community. However, the locals outnumber the guests, which makes the whole experience particularly authentic.

Since its inception in 2018, the festival has become an annual tradition, attracting artists from Liguria and visitors from farther away. The charming settings — from Piazza Felice Cascione in Borgomaro to hidden church squares and quiet courtyards — make every performance an atmospheric experience. The focus is always on togetherness and rediscovering a valley largely spared from mass tourism.

Here’s a sneak peek at this year’s 2025 program:

• Borgomaro, July: Opening night will feature an opera concert with world-famous Italian and foreign arias.
• Ville San Pietro, July: Music evening, “Let’s Talk and Sing About Love.” Singing, piano, and cello performed by two musicians.
• July, Conio: An evening of singing, ventriloquism, and Muppets (puppets)—full of humor!
• August, Ville San Sebastiano: A choir concert in a historic setting. Celebrating the 400th anniversary of the Madonna della Neve pilgrimage church. The church was restored in 2004. The highlight is a marble statue of the Madonna from 1625.
• August, Candeasco: Diego Campagna’s guitar artistry with a mezzo-soprano
• August, Torria: Homage to Neapolitan singing with a vocal and instrumental ensemble.
• August, Aurigo: Swing Evening with the BRG Orchestra from Finalborgo

Travel slowly and unwind

Before heading to the evening show, enjoy a peaceful day at Relais del Maro, ideally on the cozy terrace with a leisurely organic breakfast. Fresh regional specialties and homemade delicacies are served, along with everything your heart desires for breakfast. Afterwards, you can simply let yourself drift. Relax by the pool, read a book, or enjoy good conversation – or maybe do nothing at all and soak up the sun.

Activities near Borgomaro

If you prefer a more active vacation, you can rent an e-bike and explore the surrounding area. Explore the surrounding hills, olive groves, and other villages in the valley. The landscape around Borgomaro is ideal for travelers who like to experience slow travel at their own pace.

How about a yoga session in the garden? Relais del Maro offers yoga classes with a local provider surrounded by nature for a mindful start to the day. Learn more about the offer here.

A special highlight for adventurers — canyoning in the Ligurian hinterland! Just a few kilometers from the hotel, you can hike through gorges in small groups, discover stunning waterfalls, and cool off in the refreshing water. There’s no better way to experience the wild side of Liguria! All information can be found here.

And, of course, a visit to the sea is a must. The coast is just 15 kilometers away. So are some of Liguria’s most beautiful beaches, including hidden gems and secluded coves. The Relais del Maro has compiled a list of its favorite beaches.

It’s time for a special summer trip!

If you’re looking for more than just a vacation this year and want to experience Italy in an authentic and unique way, then Relais del Maro is the perfect place for you. With a charming village hotel, lively festivals, culinary delights, and the sea close by, summer couldn’t get any better. So gather your favorite people, grab your suitcases, and discover the real Liguria before everyone else does.

P.S. If August is too soon for you, Martina from the Relais del Maro management team recommends the olive harvest season or the culinary village festivals in May and June.

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Der Beitrag Summer Festival in a Ligurian Village: Here’s why you should visit the Relais del Maro in August erschien zuerst auf GREEN TRAVEL BLOG.

A healthy and sustainable lifestyle in Croatia

The Hotel Korinjak, located on the island of Iž, promotes an ecological and mindful lifestyle. It offers yoga, sound massages, and a menu without meat, fish, or eggs.

“”Our mission is to promote a lifestyle in harmony with nature, which includes conscious nutrition,” they say. “We believe that food should not only nourish the body, but also the mind — light, wholesome, and full of vitality.”

The secret to the vegan pašticada is its sweet and sour sauce, which contains cloves, plums, and a pinch of cinnamon

The sauce is what makes this famous Dalmatian dish so special. A blend of onions, carrots, plums, and aromatic spices like cloves, cinnamon, and nutmeg gives it a festive, exotic flair.

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Vegan Pašticada

A rich, aromatic Dalmatian-inspired dish –fully plant-based - from Hotel Korinjak in Croatia.

Course Dinner, festive dish, vegan

Cuisine Croatia, Dalmatia

Keyword Croatia, Pasticada, tofu, Vegan

Prep Time 4 hours hours

Cook Time 1 hour hour 30 minutes minutes

Ingredients

For the marinade:

• 300 g Seitan or soy medallions
• 1 Red onion sliced or rings
• 2 cloves Garlic
• 100 ml Dry red wine vegan
• 2 tbsp Apple cider vinegar or wine vinegar
• 2 Bay leaves
• 1 spring Rosemary
• Splash of Olive oil
• Salt
• Pepper

For the sauce:

• 2 Onion medium size (finely chopped)
• 2 carrots sliced into rounds
• 1 small Parsely root or a piece of celery (chopped)
• 1 tbsp tomatoe paste
• 2 tbsp Prošek (Croatian desert wine) or date syrup
• 2-3 Dried prunes chopped
• 1 pickled cucumber finely chopped
• 1 tbsp mustard
• 2-3 Cloves or a pinch of ground cloves
• Salt
• Pepper
• Olive oil
• 500 ml Vegetable broth or water

Optional Tip for additional taste

• Splash of Balsamic vinegar
• pinch of Cinnamon
• pinch of Nutmeg

Instructions

Marinate the protein

• Slice the seitan (or rehydrate soy medallions according to package instructions).
• Place in a bowl with onion, garlic, wine, vinegar, bay leaf, and rosemary.
• Cover and refrigerate for at least 4 hours (preferably overnight).

Searing and sautéing

• Remove the seitan from the marinade and briefly sear it in olive oil until golden on both sides. Set aside.
• In the same pan, sauté the chopped onions, carrots, and parsley root (or celery) until soft.
• Add tomato paste, prošek or date syrup, dried prunes, chopped pickle, mustard, and spices. Let everything cook for a few minutes to release the aromas.
• Simmering
• Return the seitan to the pan. Add vegetable broth and some of the marinade.
• Simmer on low heat for 45–60 minutes, stirring occasionally. (If using soy medallions, stir gently so they don't fall apart.)
• You can partially blend the sauce with an immersion blender at the end to thicken it, leaving some texture.
• For an extra depth of flavor add near the end of cooking a slash of balsamic vinegar, a pinch of cinnamon and nutmeg. This will enrich the flavor beautifully.

Serving suggestion

• The Hotel Korinjak recommends homemade potato gnocchi (egg-free) or creamy mashed potatoes with olive oil and parsley next to it.

Der Beitrag Vegan Croatian Pašticada Recipe erschien zuerst auf GREEN TRAVEL BLOG.

So what now? Don’t worry, you won’t miss any of the highlights of Baltic Sea cuisine. Here you’ll find insider recommendations from Timmendorfer Strand and you might even discover a new favorite beach dish.

Try these Baltic Sea classics

The Baltic Sea offers a relaxed pace of life. Clocks tick a little slower here. The cuisine is down-to-earth, regional and often surprising. Michell shares a few classics that are a must on any visit to Timmendorfer Strand.

#1 Sea Buckthorn Dessert – Vitamin Sea Sweetness

Bright orange, tart and fresh, and rich in nutrients: sea buckthorn is one of the most characteristic wild fruits of the Baltic Sea coast. The thorny shrubs grow directly in the dunes, where they withstand wind, salt and weather – they are particularly common in Schleswig-Holstein and Mecklenburg-Western Pomerania. Sea buckthorn is harvested between the end of August and October, when the berries are plump and sun-ripened.

These little fruits are real energy boosters: they contain ten times as much vitamin C as lemons, as well as vitamins A, E, B12, and valuable omega-7 fatty acids.

“The orange power berry is tart but healthy. Whether in a mousse, parfait, or cake, it’s a superfood with coastal flair and a sweet Baltic Sea kick.” – Michell Meister

Sea buckthorn is popular as a dessert, juice, fruit spread or liqueur – and makes the perfect culinary souvenir. Important: When picking sea buckthorn, avoid protected areas and choose local products that have been processed sustainably.

Tip: You can buy sea buckthorn fruit puree from the organic fruit producer “Ostseelibe” in many supermarkets.

#2 Holsteiner Sauerfleisch – Coastal Meat Classic

“A pork dish in jelly, seasoned with vinegar, bay leaves and onions, served with fried potatoes and tartar sauce. Hearty, rustic, typical of Schleswig-Holstein,” says the hotel manager. “Why do people eat it? Because even meat lovers on the coast need something hearty – and sour meat just has a vintage vibe.”

#3 Red Fruit Jelly – Sweet North Love

This dessert is a very popular part of the cuisine on both the North Sea and Baltic coasts. Michell recalls, “In the old days, we just picked whatever was available: currants, raspberries, cherries. They were boiled down with sugar and served with milk or vanilla sauce. It was a reward after a hard day’s work – now it’s soul food for those with a sweet tooth.

#4 Beets and Turnips

Finally, a word about Baltic Sea vegetables: Potatoes (boiled and served with salt, they are called “tüften” here), swedes, carrots, parsnips, horseradish, and various types of cabbage grow in the Baltic Sea region – often in organic quality! Once relegated to the role of side dish, they are now the center of attention for plant-based eaters.

Eating fish in the Baltic Sea

For many people, a vacation at the Baltic Sea without a fish sandwich or a visit to a seafood restaurant is unthinkable. But be careful where you eat, and remember one important issue: overfishing.

Overfishing of the oceans and the Baltic Sea

In its report on global fisheries, the Organization for Economic Cooperation and Development (OECD) found that 41 percent of the world’s fish stocks remain below “healthy” levels.

“Fisheries and aquaculture employ millions of people and feed billions more. But illegal fishing, overfishing and pollution threaten fish stocks and ecosystems.” – OECD

The Baltic Sea also suffers from overfishing, as does the North Sea, whose culinary delights we featured in this blog post. According to the WWF Fish Guide, current fishing laws are not sufficient to protect stocks in a sustainable way. Conversely, this means that we as consumers need to be careful about the fish we buy.

„”It is tragic that herring and mackerel continue to be heavily overfished in the Northeast Atlantic. The countries that fish there know the damage they are causing and are willing to accept the collapse of stocks for short-term profit. (…) As long as they continue on this destructive course, WWF advises against buying these fish.” – Mark Heuer, fisheries expert at WWF Germany

What fish from the Baltic Sea should you avoid eating? (according to WWF)

• Herring (from the North Sea is acceptable, but not from the Baltic Sea)
• Matjes (young, immature herring)
• Mackerel
• Eel (European eel is highly endangered.)
• Cod (only cod from Iceland is acceptable)

Which Baltic Sea fish is still safe to eat?

In addition to Baltic salmon, you can also eat sprats. Sprats are small, herringlike fish that live in schools and are a staple of Baltic Sea cuisine. “Sprat stocks in the Northeast Atlantic are in good condition and fishing is at sustainable levels,” says WWF. “In the Baltic Sea, however, fishing pressure remains too high. This is evidenced by the fact that catch quotas have been consistently exceeded in recent years.”

Which Baltic Sea fish sandwich is the most sustainable?

According to Michell, fish sandwiches are available in the Baltic Sea with Bismarck herring, fried herring, matjes or salmon. The best ecological choice is Baltic salmon, caught off the coast of Rügen. The sustainability of this fish is controversial, but it is not as strictly discouraged as herring and matjes. In the WWF Fish Guide, Baltic salmon is rated yellow in the traffic light system. In general, the WWF recommends wild Alaskan salmon (green).

Be careful with smoked fish platters

Smoking fish has a long tradition on the Baltic Sea. “The quaint fish stands right by the harbor or beach make it authentic,” says Michell. They offer smoked eel, mackerel, salmon and sprat, usually served with black bread, horseradish and onions. However, two of these four species are not acceptable. When it comes to eels, it’s important to remember that they are a highly endangered species, with a 95% population decline in Europe! Eels are on a par with polar bears, gorillas and moose in terms of endangerment. They do not reproduce in captivity or aquaculture. Every eel that ends up on your plate has been caught in the wild and is therefore missing from nature. So the only sustainable option is not to eat it.

Research in Timmendorfer Strand

Yvonne Bork, manager of the Lifestylehotel SAND, did some research for us in Timmendorfer Strand. “At the moment it is almost impossible to find eel,” she reports. And when it is available, it is almost unaffordable. “The price per kilo is between 15 and 23 euros.” Matjes herring is “still affordable” and particularly popular in fish sandwiches.

Falafel and sushi as sustainable alternatives?

The adults-only Lifestylehotel SAND is located in the second row of the popular Baltic resort and is a breakfast-only hotel. Here the focus lies on sustainable organic ingredients. They are also happy to advise you on where to eat sustainably. The restaurant Bartmans Kitchen, within walking distance, offers fish and meat as well as daily vegan alternatives. The Hafeneck Kiosk serves fish sandwiches, fries with vegan mayonnaise, and falafel. Hostess Marion Muller sums it up: “Scarcity changes consumer behavior. The general trend towards sushi and the like is currently also reflected in the restaurants on the Baltic Sea coast.”

“Are we witnessing a generational and cultural shift?” – Marion Muller

But is imported sushi fish more sustainable than local Baltic Sea fish?

It is more sustainable to eat imported fish that is MSC certified and comes from a healthy stock than to eat local fish that is on the red list of endangered species. So there you have it. And yes, at first glance it seems wrong, because we as sustainable travelers are so focused on regionality. And yet, in the case of Baltic Sea fishing, the more sustainable option is not to support it unreservedly.

In 2025, the WWF published a sushi guide that ranks the most popular sushi fish. For many fish, such as tuna and salmon, the way they are caught is important. For this reason, it is easiest to look for the MSC label as well as the species of fish.

Even easier and more sustainable: choose vegetarian sushi with cucumber, pumpkin or beetroot. It’s just as delicious and won’t harm fish stocks in the Baltic Sea or anywhere else in the world.

With or without fish…

… the Baltic Sea remains a place to savor – not in spite of, but because of the growing awareness of sustainable fish consumption. If you take a closer look at your fish sandwich, you will discover new alternatives, rediscovered regional classics, and exciting taste experiences off the beaten track. So why not give it a try? And maybe your next visit to the Baltic Sea won’t have to include the daily matjes sandwich on the beach.

Tip: Check out this blog post about a weekend by the Baltic Sea for more great ideas for coastal excursions!

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Der Beitrag Culinary Journey to the Baltic Sea – Between tradition, sustainability and new tastes erschien zuerst auf GREEN TRAVEL BLOG.

Elderflowers are ideal for sustainable gardening

According to the trade association Agrar, elderberry bushes are ideal for sustainable gardening. They are “attractive, robust and easy to care for,” they write. If you don’t have your own elderberry bush, you can easily find one near you (in Germany) using the digital map at mundraub-or just keep your eyes open when you’re out and about in nature. Elderberry bushes grow in many places. They can be recognized by their large, umbel-like white flowers, which have an intense fragrance and are buzzing with bees.

Good for insects and birds

An elderberry bush is good for biodiversity. The flowers are popular with honeybees, wild bees, flies, beetles and butterflies for pollen and nectar. Birds such as blackbirds, thrushes, and starlings love the berries that appear later. So make sure you leave enough flowers so that wildlife can continue to enjoy this important food source.

In our blog post on insect decline, we explained the importance of flowering plants.

Hotel Weiherhof has not used fertilizer for over 20 years

The family-run Hotel Weiherhof is located directly on the 1,200-meter Wolfsgruben Lake. According to the Pichler family, they have consciously refrained from fertilizing the landscape around the lake and their hotel for more than 20 years. Grass and flowers on a nearby open space are also mowed only once a year to encourage biodiversity.

Elderberries grow in huge hedges and are picked by apprentices during the summer months to make this delicious syrup. Guests can enjoy it as a refreshing summer drink with soda or mineral water.

Elderflower Syrup Recipe

Here is the recipe to try yourself. Remember that the syrup needs to stand for 5 days. Then you can pour it into glass bottles. It will keep for several months in a dark pantry if sealed. Once opened, it is best stored in the refrigerator.

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Weihrerhof's Elderflower Syrup

The Hotel Weihrerhof in South Tyrol has shared its recipe for homemade elderflower syrup with us. A professional recipe from hotel cuisine – easy to follow. Without cooking!

Course cold bavarage, Drinks

Cuisine South Tyrol

Keyword alkohol-free, elderflower, non-alcoholic drink, syrup

Prep Time 5 days days

Ingredients

• 2 Liters water
• 3 kg sugar
• 8 dkg citric acid
• 5-6 lemons (in slices) organic
• 12 elderflowers

Instructions

• Mix all ingredients in a large pot and stir until the sugar has completely dissolved.
• Leave the syrup to infuse for five days, stirring once or twice a day.
• Enjoy the elderflower syrup with mineral water or soda.

Der Beitrag Recipe for elderflower syrup from Hotel Weihrerhof erschien zuerst auf GREEN TRAVEL BLOG.