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Magazine

LIVING | 25.02.2018

Book Club: Healthy and delicious – new cookbooks for a better you

Whether as good intent, following medical advice or as part of personal re-boot: eating healthier is never out of fashion. Only the trends change. Constantly. Sometimes the kale smoothie is the measure of things, sometimes everyone’s crazy about birch water, the keto diet, intermittent fasting … One gets dizzy between supermarket and kitchen counter. That’s why we’ve put together five new cookbooks that offer more substance than just hype. Suitable for all tastes and cooking skills. Dig in!

THE WHOLEFOOD PANTRY: CHANGE THE WAY YOU COOK WITH 175 HEALTHY TOOLBOX RECIPES

With regard to the main ingredients, the principles of a healthy diet are easy to internalize and implement: plenty of vegetables, few carbohydrates. So far so good. But more often than not, ready-made sauces, chutneys or spice mixes sneak plenty of bad fats and unnecessary sugar into the kitchen. A great remedy are the recipes for homemade marinades and other staples by Amber Rose. Born in New Zealand, her career started in an unusual way: she served as Jude Law and Sadie Frost’s nanny, before she became personal assistant to Alexander McQueen and Kate Moss. And even when she turned to cooking, she initially remained loyal to the celebrity community – as Gwyneth Paltrow’s personal chef. Today the 36-year-old lives back in New Zealand with her family, and in her new cookbook reveals her recipes for homemade chocolate, plum ketchup and butter made from coconuts. Bye-bye Glutamate! (Knesebeck Verlag)

EAST BY WEST: SIMPLE RECIPES FOR ULTIMATE MIND-BODY BALANCE

Twin sisters Jasmine and Melissa Hemsley are basically the Jamie Oliver of the 2010s – except that there is two of them, they are female and perhaps a bit better looking. But just as with Oliver, it is thanks to their influence that more and more people in the UK – notorious for its fish and chips – are turning to fresh food. With her solo flight, Jasmine Hemsley now devotes herself to Ayurvedic cuisine with 140 recipes, including, for example, sesame roast chicken or, for those of us with a sweet tooth, chestnut crepes with a chai plum compote. In addition, the former fashion model also explains the philosophical and ecotrophological foundations of Aryuvedic cooking — and why it does not only result in physical well-being but also in increased vitality and an improved mental balance. It is not surprising then that the Hemsleys are creating quite a stir not only in Great Britain, but worldwide! (ZS Verlag)

FUEL UP WITH LAIRD HAMILTON: GLOBAL RECIPES FOR HIGH-PERFORMANCE HUMANS

Ever since his ride on the legendary Millenium Wave at Teahupoo, Tahiti, in 2000, the American Laird Hamilton has been considered a surf icon and one of the most talented “big wave surfers” of all time. Now 53 years old, Hamilton knows every good (and probably also every bad) surfing spot on the globe like the back of his hand. And because people, as we all know, have to eat, Hamilton is also very familiar with the local cuisines of these destinations: in his first cookbook, he takes readers along to a breakfast burrito in Oaxaca, Mexico, or to a traditional dinner in Bali, where snapper with a turmeric marinade is served. Hamilton reveals specialties and cooking methods from around the world, from Peru to South Africa to his home island Hawaii. In addition to its global range, the book draws on Hamilton’s knowledge as a professional athlete about the value of protein, fresh vegetables, and healthy carbohydrates: so his recipes are perfect for anyone working towards a surfer’s body. (Assouline)

77 HEIMISCHE SUPERFOODS, DIE MAN KENNEN MUSS (“77 local superfoods you should know”)

Living sustainably and eating healthy? It’s no easy feat to combine the two: The superpowers of quinoa, avocados, chia seeds and acai are so appealing that one almost forgets about their long transport routes and the associated CO2 emissions. Jens Mecklenburg and Ingo Wandmacher from Northern Germany show how things can be done differently: Originating from Schleswig-Holstein, the two went off exploring their homeland and discovered the healing powers and energy boosters of kale, beetroot, watercress and blueberries. In their book, they do not only explain in detail which of the ingredients have high nutritional value and how best to prepare them, but also provide a recipe for each superfood. From now on, when it comes to food (and everything else), the question begs: Why travel far when good things grow so close? (Emons Verlag)

THE BEAUTY CHEF: DELICIOUS FOOD FOR RADIANT SKIN, GUT HEALTH AND WELLBEING

Suffering from skin problems during puberty, Carla Oates learned early on that there is a strong relation between your looks and the food you eat. Today, the Australian is a successful beauty blogger and entrepreneur: Her series GLOW, for example, processes superfoods into an edible powder and a moisturizer – you can’t top this much natural radiance for the skin. However, Oates wants to offer more than just ready-made products. She also wants to encourage her readers to become active themselves: her cookbook features 150 recipes that aim to supply the body with the most important nutrients – which is why fermentation plays a particularly important role as a method of preparation. For each of her recipes, the author explains in detail how and why these ingredients are good for the skin and the body. Sounds healthy but boring? Not at all: chicken with cauliflower, raisin and pine nut stuffing is just one example of Oates’s creative cuisine. (Prestel)

NATURALLY NOURISHED: HEALTHY, DELICIOUS MEALS MADE WITH EVERYDAY INGREDIENTS

From food blogger to guest chef at NOMA: Sarah Britton has come a long way. Born in Canada and a trained photographer, she had her awakening experience at a farm in Canada when she realized how much better she felt when she ate only home-cooked food. She trained as a holistic nutritionist and nutritional practitioner and founded her blog “My New Roots”. Britton, who now lives in Copenhagen, has collected a “best of” of her creations in her new book: Wholesome and healthy on the one hand, and simple and fast on the other is her goal for her recipes. Britton always follows a modular system: While recipes for main courses, sauces and so-called “special effects” are presented individually, she also reveals how they can best be combined. This way snacks turn into main courses and main courses into menus. (Knesebeck Verlag)

Featured image: Joanie Simon via Unsplash