If you don’t want to do without meat and still want to live more sustainably, you can use crowdbutching. We’ll tell you what it’s all about! 

Sustainability through less meat consumption

Meat is a relevant topic in terms of sustainability: a large part of the greenhouse gases generated by agriculture comes from factory farming. In addition, most of the animals that we eat in everyday life are kept in poor conditions. Your meat consumption will be more sustainable and conscious if you use steak and Co. less often and pay attention to good quality.

To assess how “good” the meat on your plate is, you need to know where it came from and how the animals were kept. Unfortunately, you don’t always get this information so easily. The obvious thing to do is to go to a nearby farmer who, in the best case scenario, raises animals according to organic standards. 

»Kaufnekuh« – This is how crowdbutching works

Crowdbutching at Kaufnekuh

The meat from “Kaufnekuh” differs from meat from the supermarket in three main ways: Some chef employees have already had good experiences with “Kaufnekuh”, which is why we explain the principle of sustainable meat bought online using this example. At www.kaufnekuh.de you can find beef since 2015, which you can order according to the crowdbutching principle (in German: group slaughter ). This means that the farmer does not slaughter the cow until all parts of the animal have been sold. This prevents food waste , but also means that you as a customer wait up to four weeks for your meat. But that doesn’t matter, after all, you don’t order two steaks for the next lunch, but larger packets of meat that you can then freeze.

  • Transparency  – When choosing the animal you will find information on the ear number, the farmer, the place of origin and the type of husbandry. So basically you can drive by the smallholder before buying and convince yourself that the cow is being kept according to your requirements. With meat from the supermarket, such information is withheld in most cases. 
  • No waste – the animal is used from tail to tip of the nose. Parts that are not allowed to go on sale (such as bile and udder) are not simply thrown away, but processed into animal feed. 
  • Animal welfare – »Kaufnekuh« attaches importance to the fact that the animals offered have had a good life and are slaughtered as stress-free as possible. The slaughtered cows are between 5 and 8 years old and are kept in semi-open stalls and on pastures. 

In addition to beef, you can now also find other types of meat at the same provider : chicken, pork, lamb (at Easter) and goose (at Christmas). 

Who can afford the meat? 

Cows reared with calm, plenty of exercise and good forage – that sounds expensive, but it isn’t. This is because the intermediary is no longer available. The Classic-Mini-Package, consisting of 3.3 kg of beef, costs just under € 60 . The package includes meat for 13 meals (for two people each ), so you pay € 2.30 per meal . The mini organic package costs you almost € 80 for 3.5 kg of meat (i.e. € 2.49 per meal).

And what’s inside Among other things, steaks, roast beef, minced meat, sausages, goulash, soup meat and sliced ​​meat. The packages are customizable to a limited extent : For example, you can decide whether you want to exchange pot roast for more minced meat. 

Overall, of course, you pay more than for beef from the discounter. But everyone gets their fair share for this and you know exactly where your meat comes from and that the animals had a good life. “Kaufnekuh” recommends eating less but better meat anyway. 

How fresh can the meat I order be? 

You may be wondering how fresh meat ordered online can be – pretty fresh, according to “Kaufnekuh”. After the meat has had two weeks to mature, it is processed, packaged and dispatched after 24 hours at the latest. Usually it is with you the next day. By the way, it arrives well chilled and vacuumed in portions so that you can freeze it straight away. In the freezer, your supply will last up to 12 months. 

Poultry from kaufeinhuhn.de

Our colleagues have ordered chicken from the same supplier. The ordering principle is similar here and satisfaction is high: the meat tastes much better than chicken from the supermarket and arrived super fresh and well chilled. 

As the icing on the cake, every package comes with a list that you can hang on the freezer. All meat portions of the ordered package are listed on it and you can tick off which ones you have already eaten. So you never lose track of what you still have in stock and will soon be able to process into a tasty chef dish. 

Here at Chefkoch you will find a lot of  inspiration for what you can cook delicious with the individual pieces of beef

With just a few ingredients and even less effort, you can conjure up delicious vegan baked goods in no time. We’ll show you what to look out for and provide you with 33 vegan baking recipes for every taste!

These recipes also have some advantages for non-vegans: It’s Sunday and there are no more eggs in the house? Anyway, a vegan recipe will help! Do you want to bake with children who can nibble on the dough without fear of salmonella? A vegan recipe is the solution!

For starters , the best advice for vegan baking is: just stick to recipes that were vegan from the start. You can also convert your favorite recipe to vegan – but this requires a little experience with vegan baking recipes. Because you cannot simply exchange ingredients like milk and eggs 1: 1 for soy milk and egg substitutes.

The following applies to all recipes: do not stir too much! It is often enough to mix the ingredients with a spoon or whisk until everything has just combined. Don’t be surprised if the dough is more liquid than usual – that’s supposed to be the case with many vegan recipes: the liquid content is higher, the fat content is lower.

Replace eggs, milk and honey

If you are a slightly more advanced vegan baker and you still want to prepare your favorite recipe in a vegan version, you can replace animal foods as follows:

Vegan alternative to eggs

Many doughs can be made entirely without eggs: yeast dough, for example. You can also prepare shortcrust pastry and batter without an egg. You may then taste unfamiliar, but it works.

If, however, the egg needs to be replaced, it is worthwhile to see what purpose the egg would have served. Should it bind or should it loosen? Egg substitute in powder form does both – you can find it in every organic market and in many well-stocked supermarkets.

Flaxseeds are also wonderfully suitable for binding : 1.5 tablespoons of finely ground seeds with 3 tablespoons of water replace an egg.

Fruit puree  in all variations is suitable for loosening up (for example apple pulp): 1 tablespoon replaces an egg. Since fruit puree is not tasteless, it is not suitable for every baked goods.

The dough is also loosened with pureed silken tofu – 70 g replace an egg.

Vegan alternative to butter

A common alternative is of course  margarine– but look at the list of ingredients, because some varieties are not vegan.

Oil – in many recipes that were thought to be vegan from the outset, oil is used instead of margarine. Vegan cake is so juicy! So don’t be shy if a recipe contains a lot of oil.

Vegan alternative to milk

There are now plenty of plant-based milk alternatives. Soy milk binds best, but it also has a very strong taste of its own. Almond milk is great for cakes that taste in a nutty direction anyway. Oat milk tastes grainy and goes very well with many pastries. You can also use homemade almond milk very well for baking.

Vegan alternative to honey

Honey to replace, is really simple: Actually, any form of liquid sweetness is a recommended alternative: maple syrup rice syrup agave nectar Etc.

The most important thing is of course: Just try it out and enjoy the dough! Have fun baking.

More and more people are turning to organic food when shopping. However, many find it difficult to classify the innumerable organic labels on products. We give a little introduction to help you keep track of things.

Not all organic labels are the same – different qualities, criteria and labels make it difficult for consumers with the best of intentions to make a decision. Often three different organic seals are emblazoned on a product – who else can look through it? In addition to the well-known state organic seal, there is now also a uniform European organic seal on every pack – not to mention the various brands of discounters and supermarkets . And what is the difference to the seals of  ecological cultivation associations  such as Demeter, Naturland and Bioland? What is the position of labels like Fair Trade and the Blue Angel on the subject of organic products? We clarify!

State organic seals and own brands from supermarkets

The hexagonal organic seal has existed in Germany since 2001 . It guarantees minimum standards in organic farming. 95% of the ingredients used must come from organic farming: Neither chemical-synthetic pesticides, nor nitrogen fertilizers or substances that promote growth may be used. In addition, genetic engineering is taboo and animal welfare is ensured. The EU organic seal has also existed since July 2010 : It stands for the same criteria as the German organic seal, but is valid throughout Europe and must be listed on organic products .

German organic seal
EU organic logo


If you pay attention to the EU organic seal when shopping, you are on the safe side that the minimum standards set by the EU have been complied with. You can find more detailed information about these minimum standards on the website of the European Commission .

The organic own brands of the discounters and supermarkets , such as Penny Naturgut, Edeka Bio, Biotrend (Lidl) and BioBio (Netto), adhere to the regulations of the organic seal, but rarely go beyond the ecological requirements in terms of organic quality Minimum requirements. Some own brands such as Naturkind, Rewe Bio and Grünes Land sometimes have additional controls, for example they purchase more products from the stricter cultivation associations. Alnatura, on the other hand, has tougher regulations and is 100% organic.

Organic seals from organic farming associations

The ecological cultivation associations differ from these own brands, all of which go beyond the requirements of the organic seal. The best known are Demeter, Bioland and Naturland. With these, companies have to manufacture 100% organic products and the criteria for animal husbandry, fertilizers and additives are much stricter.

In addition, the associations in agriculture also think more holistically: water consumption, fair trade and animal welfare that goes beyond the minimum requirements are also taken into account. In order to obtain the EU organic label, however, these aspects are not checked and are accordingly often left out. Seals such as Fair Trade and The Blue Angel can therefore provide important additional information on the fairness and environmental compatibility of a product.

Seal of some organic farming associations


Our conclusion

The different organic seals indicate how much organic is really in the product. Every organic product must bear the EU organic seal. If you discover this, you can be sure that a product is 95% organic. The vast majority of organic seals or logos from discounters and supermarkets merely confirm that a product complies with EU standards.

Exceptions such as organic products at Alnatura, on the other hand, are 100% organic – just like products on which their Demeter, Bioland or other ecological cultivation associations can be found. So if you want the highest possible organic quality, look out for those seals.

Wild herbs are actually everything a consumer could wish for: they are regional, seasonal, 100% organic and free of charge. Here you can find tips for collecting and suitable recipes

Presumably, humans have always used and enjoyed edible wild herbs  whether as medicinal herbs or as food: in earlier times, chamomile & Co. were worth gold. In the age of industrialization and constantly available food, knowledge of the gifts from the fields and meadows has been somewhat forgotten  but interest in wild herbs and edible flowers such as daisies and dandelions is increasing. Rightly so, as you can see from the delicious and varied recipes

No weeds: wild herbs on the menu

Woodruff , sorrel and dandelion find enthusiastic buyers. Even as children, we made wreaths from daisies  and we didn’t know that the little white flowers can do much more than just be decorative. There are numerous other herbs that are less well known, but no less tasty and healthy: garlic mustard, hogweed and white goosefoot. Wild garlic is now one of the most famous wild herbs and has long since found its way into gourmet cuisine.

If you’ve got a taste for it now and want to search for wild herbs yourself, we’ve put together some information for you. Weeds shouldn’t necessarily end up in your basket.

Collecting wild herbs: what should be considered?

Of course, it’s not that easy and you should already have some prior knowledge. There are now numerous very good books and apps from which you can learn everything about edible wild herbs  and you should too. It is also a good start to take part in a guided wild herb hike: This is how you get to know good meeting places in your region.

The most important thing on your wild herb excursions: only collect what you can safely recognize.

You should use up your finds as quickly as possible, because the fresher and crunchier, the healthier and tastier the edible wild herbs are. What you cannot use should be preserved as quickly as possible: Dry your herbs on low heat in the oven, freeze them, make schnapps or oils out of them.

Overview of wild herbs

The shepherd’s purse in and as a salad

The shepherd’s purse loves full light, it occurs in the same places as the goosefoot family and loves humus and nutrient-rich soils. The plant often overwinters with a rosette of deeply pinnate leaves lying on the ground. As soon as the plant sprouts in spring, the rosette withers. On the stem, which is already branching on the ground and is no more than 30 cm in size, there are narrow, entire-edged leaves, the base of which encompasses the thin stem. The four-petalled, white flowers are very small, but bloom almost all year round. Typical are the heart-shaped fruits that sit with the tip on the stem and gave the plant its name. Its cabbage-like taste is also typical.

The shepherd’s purse is rich in vitamins, trace elements, essential oils, minerals, tannic acid, enzymes and flavonoids. Any part of the plant can be collected practically all year round. The leaves collected in winter and early spring are particularly tasty as a salad.

Wild herbs in the garden: Gundermann 

If you have a piece of fruit tree meadow or a hedge in or around your garden, the Gundermann is certainly also represented. The Gundermann has heart-shaped leaves at the top and more kidney-shaped, stalked leaves at the bottom. As its second name “Gundelrebe” suggests, it is mainly a creeping plant and does not grow taller than 20 cm. The square, finely haired stems are mostly on the ground and drive roots at the nodes. It is persistent and green all year round. Its lip flowers are colored blue-violet. There are always six of you standing together like a whorl and looking in one direction. Flowering time is from March to May.

The Gundermann is small in stature. but very powerful. You can also tell its power from its aroma. The leaves are harvested from April to November, and even over winter. Because of their intense taste, they are particularly suitable as a spice. For salads as well as for soups and sauces. Because of its content of vitamins, minerals and essential oils, it stimulates the appetite and the digestion and is generally good for the metabolism. Its power is also shown in the healing effects: it has a cough-relieving, astringent and slightly diuretic effect. For our ancestors it was one of the most important wound healing agents that also allowed ulcerated wounds to heal.

The red clover: edible meadow

The red clover is a meadow dweller valued by the farmer and is often specially grown. Significantly, it is also called “meadow clover”. In addition to meadows, it is also found at the edge of the forest, in clearings, in bushes and in fields. The red clover is between 20 and 50 cm tall. It has a branched, often not quite upright stem, which is usually hairy and a little reddish in color. A noticeable characteristic is a whitish triangle on the leaves. The flowers are fragrant and have many-flowered, approx. 3 cm long heads. The flowers, which can be seen from May to September, have a purple-red color, less often they are pink to white. Similar to the red clover, the following types can be used: alfalfa, white clover or creeping clover, hop alfalfa, golden clover.

Vitamin C and E, carotene, essential oils and other valuable substances are contained in the plants. Leaves and young flower heads can be collected from April to October and used together with other herbs as salad and vegetables. The red clover is also good for drying or souring. It is particularly rich in protein. A hot infusion of the blooming herb works against coughs.

Chickweed: weeds by the wayside

The chickweed loves moist, light, organic, nitrogen-rich soil. The chickweed often forms pillow-like populations of weeds in fields, but also occurs in debris areas, on river banks, roadsides and in sparse pine forests.

The lying, knotty stalk of the chickweed is sometimes only a few centimeters high; only with a good supply of nutrients and water does it reach a height of up to 40 cm. It has a continuous hairline and opposite, ovate-pointed leaves, the lower stalked, the upper sessile. The mostly terminal flowers appear from February to November, with five small white petals incised to the base. Chickweed can be collected all year round, including under the snow. With young plants, take all the green parts of the plant that taste a bit like nuts, and use them primarily as a salad. Chickweed is also an excellent vegetable when cooked. With older plants, you should limit yourself to the shoot tips. It contains a lot of vitamin C and, above all, three times as much carotene as the carrot. Chickweed has a strengthening and draining effect on the organism and is still used externally against skin infections today. It has an expectorant effect and is therefore a good remedy for coughs, but also for kidney and bladder problems.

White dead nettle: edible wild herbs

The white dead nettle is at home in rubble sites, railway embankments, hedges, on fallow land, sometimes also in fields and meadows. It has an upright, square, nettle-like hairy stem that is 30-50 cm tall. The hair is not stinging hair, but completely harmless. The light green, hairy leaves with serrations on the edge are heart- to egg-shaped and sit opposite each other on short stems. The white flowers are lip-shaped flowers that sit whorled in the leaf axils around the stem. They appear already in April and accompany us into October.

All dead nettles are edible. The whole plant is collected from March to May, longer on mown meadows. It is tender while it is still in bloom. That can go until October. Although it has a distinctive scent when grated, it is mild when prepared and particularly suitable as a soup vegetable and for salad.

Drinking cow’s milk is now frowned upon: for health or ethical reasons or because of climate protection. There has to be an alternative. But are plant-based milk alternatives really better for the climate? Depends on!

If you want or have to do without milk, there are many alternatives. There should be something for every taste, whether rice, oats, soy, almond, pure, with a chocolate or vanilla flavor, the variety is almost overwhelming. But are we really doing something good for the climate if we drink plant-based products instead of cow’s milk?

An overview of the ecological balance of the popular alternatives

Oat milk :Oats are grown in Europe. He is at home here and used to the conditions, so he does not have to be sprayed and does not need excessive water. Another advantage of domestic cultivation: Long transports are no longer necessary. The grain also impresses with its mild taste. Oats also provide fiber and minerals. Some manufacturers enrich the oat milk with calcium and vitamins. Some, however, also contain sugar so that it tastes sweeter.   

Soy drink :Soy is a hotly debated topic. Because soy contains plant-based hormones that could affect the human hormonal balance, and because soy is also grown on a large scale in South America and thus leads to the deforestation of the rainforest and pollutes the soil and groundwater.  

Both are hardly relevant for soy drinks. Soy contains so-called isoflavones, which could also work in the body. However, hardly any soy is consumed in this country, so only very small amounts are consumed. If you want to be sure, you better clarify this with your doctor. The second argument can also be refuted. According to the  Albert Schweizer Foundation  , most of the soybeans for the drink come from Europe. Soy is often grown here in organic quality, so that it is more sustainable cultivation without genetic engineering. In this respect, soy cultivation definitely has a positive balance here.  

Rice drink :A lot of water is needed to grow rice. In addition, methane gases are produced during cultivation and fertilizers pollute the waters. All points that have an unfavorable effect on the climate. Rice milk tastes sweet, but contains hardly any valuable nutrients. 

Almond drink :In terms of taste, the almond milk can definitely score: It tastes mild and slightly nutty. But mostly the almonds come from California and because of the dry climate there they need a lot of water to grow. Then there is also the transport. In terms of environmental balance, the almond milk cannot score. 


For those who do not drink cow’s milk, herbal substitutes are a good taste alternative. But as with many products, it is worth taking a closer look. Take a look at where the raw materials come from and which other ingredients have been added to the milk / drinks. If you are primarily concerned with protecting the climate, oat milk is a good alternative to cow’s milk . Preferably in organic quality with oats from Europe.

For everyone who values healthy nutrition  and sustainability, shopping at the weekly market is worth gold. After all, there are fresh products here, which shortly after the harvest find their way through the market stall into your own kitchen in an environmentally friendly way. And who doesn’t love to be inspired by fragrant fruits and brightly colored vegetables? A plea for the weekly market, with tips and information about visiting the market.

Weekly market: far from food scandals

Freshly picked asparagus , aromatic honey straight from the beekeeper or juicy pears , mirabelle plums and cherries from the fruit grower next door – food from the region often tastes a lot better than their relatives from the supermarket! No wonder: after all, fruit and vegetables from the weekly market do not have to cope with long storage and transport routes and usually end up in boxes and baskets at the weekly market immediately after the harvest.

In addition, the probability of buying sensible goods from the farmer, whose farm is only a few kilometers away, is significantly higher than with mass-produced products, the origin of which is difficult to trace – keyword food scandals, which arise primarily from centralized and industrial food production.

Weekly market and farmers’ market: buy regionally

However, the weekly market does not only offer products that were produced in the immediate vicinity. You can often buy mango , avocado or coconuts on the local marketplace , as well as fresh sea fish or alpine cheese. These products reach the market stall around the corner via wholesalers.

At the wholesale market in the next largest city, the small trader selects his goods, which he buys there early in the morning and then sells them himself at his stand just a few hours later. If you really want to buy purely regional products, you should inquire about a farmers’ market nearby. Only the producers actually offer their self-grown or manufactured goods on it.

Information and tips directly from the manufacturer

Most traders – regardless of whether they have grown the peppers themselves or bought them at the wholesale market – know very well about their goods and are happy to provide information about their origin, ingredients and manufacture. You can find out from the beekeeper in which meadows the bees collect nectar for honey , other traders know exactly which herbs and spices give the pickled cheese their aroma, and some farmers are sure to be happy to provide information about how they keep their chickens.

If you feel like chatting, fresh fish might give you a tip for preparing it or deboning it on the way. Because that’s the nice thing about the weekly market: a relaxed atmosphere in which you can talk about cooking, eating and enjoying.

Shop with confidence and in an environmentally conscious way

Such conversations also build trust – on both sides. Anyone who has been buying good meat and sausage products from their dealer for years can continue to rely on buying quality. And with a visit to the producer’s farm, you may be able to find out whether the meat comes from animal-friendly husbandry. Those who have known the dealer for a long time may receive an invitation to stop by.

In addition, the weekly market is a particularly environmentally friendly trading place . Because if the fresh food was harvested and processed in the vicinity, storage, cooling and transport would consume significantly fewer resources such as gasoline or electricity.

Save money on the weekly market

Even if fresh food from the weekly market is often more expensive than in the supermarket, it is worth buying. If you are hesitant because of the high prices, you should consider: Traders who sell honey, vegetables & Co at the weekly market, produce smaller quantities and mostly put their own labor into the product. Therefore, the food from the weekly market is usually of higher quality, but also more expensive than from the supermarket.

Nevertheless, money can be saved at the weekly market. The best tip: buy it first shortly before the market closes its doors . Because then many retailers make special offers – on the one hand, because they fear that they will no longer sell their fresh goods shortly before the end. But also because of the fact that the less beautiful specimens are left towards the end of the market.

The prettiest apples are no longer available, but if you want to prepare strudel, compote or chutney from them that same evening, you don’t need perfectly shaped fruit. If the dealers do not offer special offers of their own accord , it is often worthwhile to ask whether they are granting a price reduction on unsightly specimens.

So enjoy your next visit to the weekly market, let yourself be inspired and cook fresh and healthy with fruit and vegetables from your region!

Not everything in our kitchen cupboards is used. It’s one thing with kitchen appliances, I want to be more careful with food. That’s why I feed myself through my supplies for 30 days until there is no longer a guilty conscience. Who wants to join in?

I regularly catch myself pushing opened packs further and further back into the kitchen cupboard, freezer or refrigerator after the week’s shopping, and sorting fresh items within easy reach. It goes on until I don’t want to eat the old stuff anymore. I have to change something about that! I am now doing a 30-day challenge in which what has been opened is cooked into delicious dishes and there are no leftovers.

I don’t know what’s waiting in your closets. For now I can only speak of myself. That’s why I’ll lift the veil once and share with you which foods I urgently need to process and what I would like to cook from them – for 30 days.

I regularly catch myself pushing opened packs further and further back into the kitchen cupboard, freezer or refrigerator after the week’s shopping, and sorting fresh items within easy reach. It goes on until I don’t want to eat the old stuff anymore. I have to change something about that! I am now doing a 30-day challenge in which what has been opened is cooked into delicious dishes and there are no leftovers.

I don’t know what’s waiting in your closets. For now I can only speak of myself. That’s why I’ll lift the veil once and share with you which foods I urgently need to process and what I would like to cook from them – for 30 days.

It’s hard to believe, but it is possible to use up barbecue sauces . And that’s what I intend to do before I open a new bottle. My BBQ sauces are used in sauces , dips and marinades . Please also consider how expensive they are sometimes – it is all the more important that the last bit is removed from the bottle!

There are also times when I have so much jam that I could take care of three kindergartens. In the meantime I have a strategy: bake yeast rolls with jam filling and feed the neighbors with them!

In the next 30 days I would also like to get into the habit of using sesame or desiccated coconut as breading . The result is always exceptionally tasty! I can only recommend this to you if you want to empty your pantry too.

If you want to take part, you can expect a lot of great moments: 

1. For example in the sun, because you don’t constantly waste your time in the supermarket.

2. You cook more varied and try out new dishes.

3. You make sure that good food does not go to waste.

4. Suddenly you have more space in the closets.

5. The next time you shop, you can better estimate what you are actually eating .

And what about –  Challenge accepted ? I look forward to every colleague and exchange of experiences!

Anyone who thinks that soups have a dusty image is wrong. What was once considered poor people’s food is now standard on party buffets and an indispensable part of the trend food scene.

We present the hottest soup trends and have put together the best recipes for you to cook at home.

It is not surprising to us that soups are becoming more and more popular, after all they are healthier than fast food and still quick to prepare. In the meantime, every big self-respecting city has its own soup bars and even well-known snack chains are adding more and more soups to their menus. Soups are incredibly varied and have long since lost their staid image. According to the German Soup Institute, every German spoons an average of 100 plates of these varied soul warmers per year. Soups from the box or bag to make it about half and will certainly need many lunch breaks rescued.

Food trends for spooning: the recipes

Whether hot or cold, sweet or savory, soups are always a pleasure and there is almost nothing that does not fit in a soup. In our recipe section you will find the recipes for the most popular soup trends as well as newly interpreted classics. Click through and discover the diversity.

Souping: the new detox

Soups are particularly popular with all people who want a varied, healthy and sustainable diet. Where juice cures used to be made, today people speak of ” souping” as a new detox trend. The menu includes a wide variety of soups with fruit, vegetables, nuts or seeds, which can be eaten cold and warm. Soups usually contain less sugar and calories than juices or fruit smoothies and are supposed to help cleanse the body. In addition, soups warm up nicely from the inside, fill you up and supply the body with all the important nutrients – especially if they are prepared with fresh, seasonal and, at best, regional foods. 

Exotic soup trends: Pho and Co.

The new trend soup Pho originally comes from Vietnam and is traditionally eaten for breakfast. In particular, its health-promoting ingredients made the pho soup more popular. Pho contains anti-inflammatory zinc , immune-boosting vitamin C and digestive coriander. Traditionally, pho is a beef broth with beef or chicken, which is served with flat rice noodles and fresh herbs. The soup can be refined with lime pieces, chilli rings or fish sauce, if you like.

Another Far Eastern trend is ramen . A Japanese noodle soup, usually made from bone broth, thick wheat noodles, eggs, herbs, and vegetables. There are no limits to the imagination when it comes to the side dishes. Ramen often contains various types of meat and fish, tofu, spring onions, coriander, shiitake mushrooms, algae, bamboo shoots or Chinese cabbage. The noodles for ramen, which are already called ramen, are made from wheat flour, salt and water. They are available as instant noodles, fresh, steamed or dried. 

Bone broth as a food trend

What we already know from our grandmother is now totally hip again: Boiling bones. Bone broth is said to be good for our immune systems, tissues and bones. Not only Hollywood stars swear by  bone broth , which is supposed to even help you lose weight.  The nose-to-tail principle , i.e. using everything from animals from nose to tail, is an important step towards a more sustainable use of our resources, which is why we definitely want to give bone broth a chance.

The basic principle of the bone broth is to prepare good organic bones of beef, pork, lamb, poultry or game in water. It is important that some tissue and soup meat still adhere to the bones, as this is what gives the broth taste. The water is brought to the boil for approx. 4 to 6 hours and the resulting foam is regularly skimmed off. Every 20 minutes you should check that there is still enough water in the pot. You can add herbs, garlic, celery, onions or carrots and of course pepper and salt 1 to 2 hours before the end of the cooking time. Above all, apple cider vinegar should not be missing in your bone broth, as this is what ensures that the healthy substances are released from the bones.

Fresh from the meadow: wild herb soups

When the first rays of sun come out and spring begins, there are all sorts of wild herbs in the forest, on the meadows and along the way , from which wonderful soups can be conjured up. Dandelion, nettle, ground elder, dead nettle, daisies or wild garlic are welcome ingredients in our soup pot and children in particular have a lot of fun with collecting herbs. Wild herb soups are experiencing a comeback, especially in times of mindfulness and zero waste movements, and are therefore a soup trend for us that we would like to devote ourselves to this year. Since not all wild herbs are edible, you should only collect herbs that you know. Then nothing stands in the way of a healthy soup made from herbs that you have picked yourself.

Fіrѕt оf аll dieting mау bе thе worst wау tо gо whеn уоu аrе trying tо lose weight. Just аbоut everybody knows dieting аѕ bеіng vеrу strict аnd hard tо stay оn fоr a lоng tіmе.

But whу іѕ this? Whаt іѕ thе best wау tо lose weight? Thеrе аrе wау tо mаnу diets оut thеrе оn thе market thаt wіll hаvе уоu eat lоw tо nо carbs. Thіѕ does nоt work.

Thеrе аlѕо diets thаt make уоu count calories аnd eat vеrу little food thinking thаt уоu wіll lose a lot оf weight ѕіnсе уоu аrе burning mоrе thаn уоu аrе eating. Thіѕ аlѕо does nоt work.

Thе old dieting techniques аrе gone bесаuѕе people аrе starting tо realize whаt works аnd whаt does nоt work.

Hеrе аrе ѕоmе great tips tо help уоu wіth уоur journey tо looking great.

Fіrѕt уоu need tо start replaicng junk food wіth mоrе wholesome nutritious foods thаt аrе known tо burn fat. Alѕо уоu ѕhоuld eat fіvе tо ѕіx meals a day ѕо thаt уоu avoid hunger wіll ѕtіll feeling satisfied аll day lоng.

Spreading оut уоur meals іѕ аlѕо аrе vеrу good idea tо lose fat. Thіѕ keeps уоur metabolism vеrу high.

Anоthеr thіng уоu ѕhоuld add іѕ water. Drinking еіght glasses оf water еасh day іѕ a vеrу good wау tо kеер toxins оut оf уоur bоdу whісh іn turn helps уоur bоdу burn mоrе fat. Water аlѕо speeds uр уоur metabolism whісh іѕ great fоr nurning fat easily.

Thеѕе аrе thе key steps tо losing fat аnd looking great.

Chia, Matcha, Goji – these exotic names hide superfoods. What makes them so “super”? They are said to be particularly rich in valuable ingredients and thus contribute to the health of the body. Is that correct? In an interview, Robert Kronecker from Hafervoll explains where the trend comes from and whether there is really something behind it.

Robert, where does the “superfoods” trend come from?

Every trend comes from the USA. So also the superfoods. We became aware of the superfoods at international trade fairs, including in Great Britain and the Netherlands. But you can also see them more and more on Instagram. They are simply raw materials that can be beneficial from a nutritional point of view, and they are a great help for everyday life because they are easy to use.

What makes it so beneficial for nutrition?

You always hear that superfoods can do more than other foods. But that’s not true. No plant extract – and nothing else is superfoods – lets you tear out trees. However, they contain many active ingredients that can support the immune system and cell renewal, for example. But don’t expect miracles and don’t overdo it: everything has its limits. It is not enough to start with a cereal with superfoods in the morning. The rest of the day you have to live a healthy life, with exercise, a balanced diet and relaxation. So superfoods are not necessarily better and cannot do more than other foods. But with one or the other, they could possibly compensate for a deficiency, such as vitamin B12 in vegans.

Why do you use them?

Because they are simply practical: one or two teaspoons of powder in a shake or smoothie, it’s easy to do. Or pour a tea – I mean Matcha tea – or superfoods can also be used well in yogurt and muesli. Even when baking. The last thing I made was raw food balls, from the press cake that was left over from my homemade cashew milk. Just some barley grass and a few raspberries, roll in flour, done!

Or let’s take chia seeds, for example. Of course, you can also eat flax seeds instead, because both provide fiber. But unlike flax seeds, chia seeds contain more omega-3 fatty acids and are also suitable for baking because they swell well. You always have to weigh it up and decide for yourself what you want to use. Superfoods are, so to speak, the trendy alternative.

Do superfoods taste good?

Well, to be honest … pure taste bitter, like lawn or slightly acidic – just like a plant. This is due to the chlorophyll. The big challenge is therefore to develop products and recipes with superfoods that taste good. On the other hand, you usually only need a little of the powder – a teaspoon is usually quite sufficient. Combined with fresh and tasty ingredients, they taste good.

What should you watch out for if you want to use superfoods?

On the quality! Not every superfood has been grown and processed under optimal conditions. There are big differences. Using Matcha tea as an example, I can make it clear: Matcha tea from Japan contains most of the active ingredients, because it has been processed gently in the dark. Accordingly, it is precious. However, the packaging often does not state where the superfood comes from and how it was processed. The differences in quality are therefore not necessarily apparent to the consumer. You have to deal very carefully with the topic and the product.


Everyone has to decide for themselves whether you want to eat superfoods or not. Superfoods offer no more advantages than our domestic “superfoods” such as raspberries or kale. Nevertheless, Chia and Co. can expand your menu, provide variety and trendy food, but you shouldn’t expect miracles. A healthy lifestyle includes a balanced diet, exercise and relaxation.

Recipes with superfoods

You want to try superfoods but don’t know exactly how to use them? On the next page you will find a few recipes from Hafervoll that are sure to inspire you.