{"id":3149,"date":"2016-02-27T21:35:37","date_gmt":"2016-02-27T20:35:37","guid":{"rendered":"http:\/\/my-greenstyle.com\/en\/?p=3149"},"modified":"2017-03-15T14:08:06","modified_gmt":"2017-03-15T13:08:06","slug":"green-eating-recipes-for-the-future","status":"publish","type":"post","link":"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/","title":{"rendered":"Green Eating: Recipes for the future"},"content":{"rendered":"

That sounds once quite brittle and Upper pedantic. In fact, the “Recipes for the future”, however, are a great opportunity to supplement our nutrition knowledge<\/strong> and to be supplied with fantastic, environmentally-friendly recipes<\/strong> simultaneously. What fish you can eat without feeling guilty? Are strawberries from South Africa Climate sin? Author Susanne Pretterebner is the impact of our consumption and eating behavior on the environment and climate to the bottom. And she shows with 48 delicious recipes (definitely try in March: cabbage rolls with yoghurt dip – see below) in the removable seasonal calendar,<\/strong> that responsible food thanks to seasonal and regional account, allow a non-negligible contribution to environmental protection. Green Eating at its best!<\/p>\n

If many small people do in many places, many little things, they can change the face of the world. African proverb<\/span><\/div><\/div><\/h4>\n

Entertaining:<\/strong> With Dictionary<\/strong> Austrian – German – Swiss German. In Germany your are eating Kohl, so in Austria you gets Kraut on the plate. Comes in Austria Kohl in the pot, in Germany and Switzerland the vegetables called Wirsing.
\nRecipes for the future of Susanne Pretterebner, photos of Hubertus Sch\u00fcler (Becker Joest Volks Verlag), 37 \u20ac. Buy here<\/a><\/em><\/p>\n

Green Eating: cabbage rolls with yoghurt dip<\/h2>\n

Ingredients (2-3 plates)<\/h4>\n

\"Green<\/p>\n

140 g millet
\n130 g leek
\n6 tablespoons canola oil
\n60 g raisins
\n15g flaked almonds
\n2 cloves of garlic
\n1 \u00bd tsp cumin
\neach 3 Msp. cinnamon and chili powder
\nsalt
\n10 cabbage leaves
\n70 ml vegetable
\nper 100 g of yogurt and sour cream<\/p>\n

Preparation<\/h4>\n

The millet rinse hot and cook according to package insert. Then set aside. Clean the leeks, wash and chop finely and fry in a large pan in 3 tablespoons canola oil. Add millet, raisins, almonds, 1 crushed garlic clove, cumin, cinnamon and chili powder. Mix well and season with salt.<\/p>\n

Blanch the cabbage leaves for about 3-4 minutes in boiling water, drain and rinse with cold water. Fill the cabbage leaves each with 3 tablespoons millet and leek mass, turn the margins and rollon. Possibly secure with toothpicks. Heat in a large skillet 3 tbsp rapeseed oil and fry the rolls all around. Then pour in vegetable stock and simmer for about 10 minutes with the lid closed.
\nFor the dip force the second clove of garlic, then mix it with yogurt, sour cream and salt. Serve the rolls with garlic dip.
\nEnjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

That sounds once quite brittle and Upper pedantic. In fact, the “Recipes for the future”, however, are a great opportunity to supplement our nutrition knowledge and to be supplied with fantastic, environmentally-friendly recipes simultaneously. What fish you can eat without feeling guilty? Are strawberries from South Africa Climate sin? Author Susanne Pretterebner is the impact […]<\/p>\n","protected":false},"author":2,"featured_media":2494,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[529],"tags":[1186,299],"acf":[],"yoast_head":"\nGreen Eating: Recipes for the future - my-GREENstyle<\/title>\n<meta name=\"description\" content=\"Regional cultivation and seasonal food make a significant contribution to environmental and climate protection. Plus: 48 delicious Green Eating Recipes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Green Eating: Recipes for the future - my-GREENstyle\" \/>\n<meta property=\"og:description\" content=\"Regional cultivation and seasonal food make a significant contribution to environmental and climate protection. Plus: 48 delicious Green Eating Recipes\" \/>\n<meta property=\"og:url\" content=\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/\" \/>\n<meta property=\"og:site_name\" content=\"my-GREENstyle\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/mygreenstylecom\" \/>\n<meta property=\"article:published_time\" content=\"2016-02-27T20:35:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-03-15T13:08:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/my-greenstyle.com\/wp-content\/uploads\/2016\/02\/Rezepte-fu\u0308r-die-Zukunft_web.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1772\" \/>\n\t<meta property=\"og:image:height\" content=\"1769\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mirjam Smend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/my-greenstyle.com\/en\/#website\",\"url\":\"https:\/\/my-greenstyle.com\/en\/\",\"name\":\"my-GREENstyle\",\"description\":\"Eine weitere WordPress-Seite\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/my-greenstyle.com\/en\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/my-greenstyle.com\/wp-content\/uploads\/2016\/02\/Rezepte-fu\\u0308r-die-Zukunft_web.jpg\",\"contentUrl\":\"https:\/\/my-greenstyle.com\/wp-content\/uploads\/2016\/02\/Rezepte-fu\\u0308r-die-Zukunft_web.jpg\",\"width\":1772,\"height\":1769,\"caption\":\"Recipes for the future: 48 sustainable recipes (c) Hubertus Sch\\u00fcler\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/#webpage\",\"url\":\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/\",\"name\":\"Green Eating: Recipes for the future - my-GREENstyle\",\"isPartOf\":{\"@id\":\"https:\/\/my-greenstyle.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/my-greenstyle.com\/en\/green-eating-recipes-for-the-future\/#primaryimage\"},\"datePublished\":\"2016-02-27T20:35:37+00:00\",\"dateModified\":\"2017-03-15T13:08:06+00:00\",\"author\":{\"@id\":\"https:\/\/my-greenstyle.com\/en\/#\/schema\/person\/2d0a020d74298edd124f8ef1969885c4\"},\"description\":\"Regional cultivation and seasonal food make a significant contribution to environmental and climate protection. 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