Оглавление
Emanuela Fischer. Veggie Stars
Foreword by the editors
Contents
THE VIVAMAYR RECIPES
The. VIVAMAYR Health Concept
Balance begins in the stomach
Healthy digestion creates a strong immune system
A lifestyle rather than a diet!
The acid-base balance
How to make this book a lifelong companion
Alkaline foodstuffs
2/3 alkaline. Acidic foodstuffs
1/3 acid
Our digestion and the rhythm of the day
V
Turning healthy eating into a habit
Detox your eating habits
Your personal route to a new life attitude
BE CONSCIOUS ABOUT WHAT YOU EAT & DRINK
Tip
Chewing well leads to better digestion
Tip
Drink to your health
Tip
AWARENESS WHILST ON THE MOVE
Eat in a balanced way, no matter where you are
Tip
TAKE A CONSCIOUS APPROACH TOWARDS DETOXING
The right attitude
Measures to aid detoxification
Rebooting the metabolism
The VIVAMAYR Cookery School
The art of using oils and fats
Fatty acids – the ratio is the important thing
For cooking or seasoning?
Tip
Quality characteristics of fine oils
Take colour into account when pairing oils
Tip
The art of using herbs and spices
Keeping a supply of fresh aromas to hand
For cooking or seasoning?
THE HERBS OF VIVAMAYR CUISINE
Basil
Mugwort
Pellitory
Savory
Dill
Tarragon
Fennel
Galangal
Garam masala
Ginger
Chervil
Coriander
Horseradish
Cress
Turmeric
Bay leaf
Marjoram
Oregano
Parsley
Mushroom plant
Ras el hanout
Rosemary
Sage
Blue fenugreek
Nigella
Thyme
Hyssop
Lemongrass
Condiments and sweeteners
Verjuice
Xylitol
Juice and zest of citrus fruits
Vegetable juice
Pulps made from nuts and seeds
The diversity of VIVAMAYR cooking
BASICS OF VIVAMAYR CUISINE
Home-made rock salt mix
Parsley oil
Mushroom plant oil
FLAVOUR BASES. Fennel mix
Colourful mirepoix
DOUGHS. Quiche dough
Tart dough
Potato dough for gnocchi
TOPPINGS. Nut topping
Hemp seed topping
Pumpkin seed topping
Horseradish and root vegetable topping
Tomato topping
Olive and artichoke topping
Waldorf topping
Avocado cream
ALKALI-BASED SAUCES. Celery/vegetable sauce
Courgette, broccoli and spinach sauce (green sauce)
Herb sauce
Spinach sauce
SOUPS. Vegetable stock
Chicken soup
BREAD AND ROLLS
Spelt flat bread
Tip
Oatmeal bread
VIVAMAYR recipes
Fennel
Fennel soup with fennel salad and fine pollen
Ingredients
Preparation
Tip
Szeged-style goulash with fennel and smoked tempeh
Ingredients. Goulash
Fennel potatoes
Preparation
Tip
Scallops on fennel and carrot purée
Ingredients
Preparation
Fillet steak with fennel and green beans
Ingredients
Preparation
Tip
Broccoli
Broccoli soup
Ingredients
Preparation
Tip
Broccoli and turmeric spread
Ingredients
Preparation
Tip
Broccoli blinis with char caviar and cream cheese
Ingredients
Preparation
Chickpea pasta with tuna steak and broccoli
Ingredients
Preparation
Tip
Broccoli with edamame beans, herbs and Parmesan
Ingredients
Preparation
Tip
Celery
Celery soup with apple tartare
Ingredients
Preparation
Celery pancakes with venison ham and rowanberry compote
Ingredients. Pancakes
Waldorf topping
Preparation
Celery linguine with Cheddar and granola
Ingredients. Granola
Celery linguine
Preparation
Tip
Celery fricassee with prawns and pilau
Ingredients. Celery fricassee
Millet pilau
Prawns
Preparation
Kohlrabi
Kohlrabi soup
Ingredients
Preparation
Kohlrabi and avocado spread
Ingredients. Kohlrabi spread
Avocado spread
Preparation
Kohlrabi “wan tan” with almond mousse, pickled kohlrabi and almond milk
Ingredients
Preparation
Tip
Spelt tarte flambée with kohlrabi and hummus
Ingredients. Dough
Topping
Preparation
Tip
Buckwheat maki F.X. Mayr style
Ingredients
Preparation
Tip
Carrots
Carrot and ginger soup
Ingredients
Preparation
Carrot and almond spread
Ingredients
Preparation
Tip
“Asian style” carrot and beef stew with horseradish
Ingredients
Preparation
Tip
Carrot breakfast bowl
Ingredients
Preparation
Colourful oven carrots with thyme honey and goat Gouda
Ingredients
Preparation
Tip
Parsnips and parsley root
Parsnip soup with oyster mushrooms
Ingredients
Preparation
Parsley root four ways with sous-vide chicken breast
Ingredients. Chicken breast
Steamed parsley roots
Parsley root loaves
Parsley root purée
Fried parsley roots
Preparation
Tip
Parsley roots with baby leaf salad and chestnut vinaigrette
Ingredients. Chestnut vinaigrette
Parsley roots
Also
Preparation
Tip
Parsnip dumplings with spinach and walnuts
Ingredients
Preparation
Tip
Pumpkins& courgettes
Pumpkin and turmeric soup
Ingredients
Preparation
Tip
Pumpkin seed spread “Styrian style”
Ingredients
Preparation
Pumpkin hot pot with fillet of pike perch
Ingredients
Preparation
Vegan pumpkin gnocchi with pumpkin seed pesto
Ingredients. Gnocchi
Pumpkin
Pumpkin seed pesto
Also
Preparation
Tip
Fillet with pumpkin purée and oven vegetables
Ingredients
Preparation
Tip
Asparagus
Asparagus soup with hemp oil
Ingredients
Preparation
Soya snail buns
Ingredients
Preparation
Tip
Green asparagus with flax seed oil hollandaise, potatoes and quail’s egg
Ingredients. Flax seed crackers
Asparagus
Hollandaise
Also
Preparation
Tip
Ramen noodles with asparagus and chicken
Ingredients
Preparation
Tip
Sweet potatoes two ways with asparagus and wild herb salad
Ingredients
Sweet potato champ
Wild herb salad
Preparation
Spinach and chard
Perfectly cooked egg with spinach two ways and potato purée
Ingredients. Eggs
Purée
Espuma
Spinach
Also
Preparation
Tip
Baby spinach frittata with Feta and pine nuts
Ingredients
Preparation
Greek spread
Ingredients
Preparation
Tip
Chard soup with goat cream cheese and potatoes
Ingredients. Soup
Also
Preparation
Tip
Rolled and pan fried turbot with chard
Ingredients
Preparation
Tip
Sweet potatoes
Sweet potato soup with lemongrass
Ingredients
Preparation
Tip
Sweet potato and tahini spread
Ingredients
Preparation
Sweet potato curry with root vegetables
Ingredients
Preparation
Tip
Purple sweet potatoes with courgette and black salsify
Ingredients
Dip
Preparation
Sweet potato pie with cashews and cress
Ingredients. Dough
Filling
Topping
Preparation
Tip
Tomatoes
Tomato and pointed pepper soup
Ingredients
Preparation
Tip
Tomato spread
Ingredients
Preparation
Millet pizzetti Margherita with basil
Ingredients
Preparation
Tip
Chilli “con quinoa” with sweetcorn, beans and skyr
Ingredients
Preparation
Tip
Lentil Bolognese with courgette pappardelle
Ingredients
Mirepoix
Preparation
Beetroot
Beetroot soup with horseradish
Ingredients
Preparation
Tip
Beetroot and hummus spread
Ingredients
Preparation
Beetroot risotto with beetroot pieces and catfish
Ingredients. Marinated beetroots
Risotto
Catfish
Preparation
Tip
Beetroot goulash with polenta and a fried quail’s egg
Ingredients
Polenta
Preparation
Beetroot panna cotta with buckwheat crumble
Ingredients. Beetroot panna cotta
Buckwheat crumble
To dress
Preparation
Tip
Potatoes and Jerusalem artichokes
Jerusalem artichoke soup with thyme
Ingredients
Preparation
Tip
Jerusalem artichoke spread with nigella and thyme
Ingredients
Preparation
Tip
Fried potato dumplings with black salsify
Ingredients. Potato dumplings
Vegetables
Topping
Preparation
“Tricolore” carrot and potato rösti with cottage cheese
Ingredients
Preparation
Tip
Aubergines
Aubergine two ways with burrata and avocado
Ingredients. Salsa
Aubergines
Avocados
Also
Preparation
Tip
Aubergine and coconut soup
Ingredients
Preparation
Aubergine with Jerusalem artichokes on Jerusalem artichoke and celery champ
Ingredients
Preparation
Tip
Vivamayr moussaka
Ingredients
Preparation
THE VIVAMAYR SPECIALIST CHEFS UP CLOSE AND PERSONAL
THANK YOU
THE VIVAMAYR MEDICAL HEALTH RESORTS
A fresh start heralding a new lifestyle
TEAM. CONCEPT & RECIPES
MEDICAL DIRECTORS
PHOTOGRAPHY
EDITOR
DESIGN
PROOF READER
DEAR READERS
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