Smoothies have literally been “on everyone’s lips” for some time now. But what do these fruity shakes mean for our health and what ingredients do they actually contain? With a little background knowledge, this refreshing and enjoyable drink can be integrated even more easily into our daily diet. Try and enjoy!
Mmmhhh… At our Dole Energy-Day, Hamburg celebrity chef Patrick Gebhardt prepared a rucola salad and ling fillets as the appetiser and main course for our bloggers. His fresh and fruity dessert – passion fruit and yoghurt mousse – shows that even little treats have their place in a balanced diet. Today we would like to show you this great recipe from Patrick’s “My Energy” meal.
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Our Dole Energy-Day in Hamburg was both tasty and creative! We’ve already shown you the tasty appetisers from Patrick Gebhardt’s “My Energy” meal. Cooking fans everywhere can look forward to today’s recipe for the main course.
Full of energy and very varied! We brought our Energy-Code to life at the Dole Energy-Day, which was held in Hamburg on 20 April. With his “My Energy” meal, Hamburg celebrity chef Patrick Gebhardt provided culinary delights and lots of interesting facts. With three courses, Patrick treated the participants to delicious food to ensure that every day is full of energy. Today, we want to show you how you can conjure up the appetisers.
Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper.
Wash redcurrants, strip berries off stems and weigh out 400 g. Peel pineapple, remove stalk, chop finely and weigh out 400 g.
Peel pineapples and remove stalks. Chop very finely and weigh out 1000 g. In a saucepan, mix pineapple and bourbon vanilla sugar well with the gelling sugar with sweetener.
Peel pineapple, remove stalk, chop finely and weigh out 700 g. Wash, pit and finely dice nectarines and weigh out 300 g.
Peel and finely dice the green plantain. Add a generous amount of oil to a pan or deep fat fryer and deep-fry the plantain cubes until golden-brown. Place on kitchen paper towel to dry, then season with salt and dust with cayenne pepper.