Preparation
Place the silicone mould on a flat shelf that fits in the refrigerator.

Put the apple juice, agar agar, spirulina, honey and lemon juice in a bottle with a wide cap. Shake well. Pour the mixture into a small saucepan and place on the heat.

Heat while stirring until it reaches boiling point. Once it boils, it is ready.

Pour the mixture into a jug and wait 30 seconds before pouring it out. This allows the juice to set a little, making it easier to fill the individual moulds. If you are using a pipette, you do not need to do this. Fill the mould one sweet at a time. Make sure you do this quickly enough before the agar agar has completely set! It doesn't matter if you spill a little; you can easily remove the edges once it has set.

Leave to cool in the fridge.

The seaweed sweets will stay fresh in the fridge for 5 days.

Preparation
Soak the sunflower seeds overnight in a bowl with plenty of water.

Immerse the pickled sea lettuce in a bowl of water. Give the greens a little shake and leave to stand for a moment. The salt will sink to the bottom. Carefully scoop the sea lettuce out of the water, without taking the salt from the bottom with it, and spin dry in a salad spinner. Put the sea lettuce in a measuring jug. Add all the other ingredients in the order listed. Drain the water from the sunflower seeds before adding them to the pesto. Mix with a hand blender until smooth.

Enjoy!

Preparation
Mix the yoghurt with the olive oil. Add the spirulina to the flour, dulse, wakame, sea lettuce, salt and baking powder. Knead into a cohesive dough. It should feel supple but not too wet. Add some extra flour or yoghurt if necessary. Divide the dough into 5 pieces and roll them into balls. Flatten them with a rolling pin on a floured work surface, as thin as possible – up to 2 mm. Make impressions in the dough with a shell.

Bake the bread rolls for 2 to 3 minutes in a pizza oven or in a hot dry pan.

Preparation
Bring the water to the boil and dissolve the honey in it.

Add the vinegar, coriander seeds, tarragon and thyme.

Leave to cool and infuse for at least one night, so that the flavours of all the ingredients blend and enhance each other.

Filter the mixture and dilute with cold sparkling water.

(During the performance, people are given 10 cl per person. If you want to serve more, double the quantities.)

Preparation
Chop off the top and bottom of the cucumbers and cut the rest into large chunks.

Sauté briefly in the oil and pour over the warm vegetable stock.

Leave to simmer until the cucumber is cooked.

Blend the soup, mix in the finely chopped dill at the end and season with salt.

This soup can be eaten hot, lukewarm or cold.

Preparation
Mix all ingredients with a mixer or in a blender.

Divide between bottles and store in the fridge until ready to serve.

Shake well before use.

Preparation
Preheat the oven to 180°C.

Peel the sweet potatoes, cut them into small pieces and mix them with the olive oil and salt on a baking tray. Bake for 20 minutes or until cooked. Allow the potatoes to cool and mash them into a purée.

Now preheat the oven to 160°C.

Mix the chia seeds with the water until you get a paste. Combine all the ingredients, except for the chocolate chips and sea buckthorn berries, and mix until smooth. Now add the chocolate and sea buckthorn berries.

To bake, divide the batter into tablespoon-sized portions in flexible silicone baking moulds. Bake in the oven for 40 minutes. Allow to cool thoroughly before carefully pushing the brownies out of the moulds. Store in the refrigerator until ready to serve.

Preparation
Add the sugar to the water and stir briefly. Add the kefir grains and the rest of the ingredients. Cover the jug with a cloth and place in a light spot. Leave this mixture to stand for 2 days. You will notice that the fruit floats to the top and carbon dioxide is produced.

After 2 days, first remove the soaked fruit from the mixture and pour the kefir through a plastic sieve (kefir must not come into contact with metal). Divide the liquid between 3 1-litre swing-top bottles (or smaller bottles as required) and close the bottles. Rinse the kefir grains and keep them in water.

Leave the bottles at room temperature for another day to make your kefir more fizzy. Then store the bottles in the fridge and serve very chilled.

Rinse the kefir grains, which have multiplied, thoroughly several times under cold running water. They can be used immediately for a new preparation. You can also store them in the refrigerator, in a preserving jar with water and a little sugar. The ripening process will then be much slower. Reactivating the kefir outside the refrigerator takes about two days.

Preparation

Quinoa rice
Soak the quinoa in water for 15 minutes, then rinse and drain. Cook the quinoa in 360 ml water over a low heat for about 15 minutes. Remove the pan from the heat and leave to stand for another 5 minutes. Add all the other ingredients and blend with a mixer until you have a smooth paste.

Sushi
Place the nori sheet on the rolling mat. Spread 90 g of the quinoa rice over the lower half of the sheet. Make a layer about 0.5 cm thick, leaving 1 cm free at the end. This will be your sticking edge. Spread 50 g of beetroot spread in a strip lengthwise over the quinoa rice. Place 1 courgette strip lengthwise over the sheet.

Now roll up carefully using the rolling mat. Moisten the remaining edge slightly with water and seal the roll. Press the sushi roll firmly and store in the refrigerator if necessary. Repeat the process with the remaining nori sheets.

Just before serving, cut the sushi into 9 pieces and serve with a dollop of sea banana and a pinch of wasabi pearls.

Preparation
Cut the beetroot and caps into pieces and chop the onion. Rinse the chickpeas and mix with all the other ingredients in an oven dish. Bake the mixture for about 20 minutes in an oven at 180°C. Mix everything into a smooth purée and season with salt.

This spread can be used on its own or incorporated into sushi filled with beetroot spread, quinoa rice and yellow courgette.

Preparation
Cut the king oyster mushroom stems into 6 slices of 1.5 cm. Keep the caps for the beetroot spread. For the marinade, combine all the other ingredients, mix well and stir into the slices. Leave to marinate for 1 hour. Then fry them in a grill pan with a little olive oil. Sprinkle with smoked sea salt.

Preparation
Soak the sunflower seeds in water for at least 6 hours, preferably overnight. Make sure the seeds are completely covered. Then rinse well and drain. Coarsely chop the onion and place in a blender with the seeds, capers, olive oil, lemon juice and vinegar. Pulse until the mixture has the texture of tuna. Season to taste with sea salt.

This mousse is delicious as a spread on a piece of bread!

Preparation
Rinse the sea oak thoroughly and cut it into twigs. Pat them dry and rub them thoroughly with the oil, soy sauce and rapeseed. Spread them out on a baking tray and bake them in an oven at 180°C for 40 to 50 minutes until crispy. Stir occasionally.

Preparation
Add all the ingredients to the butter and mash everything with a fork. Season with salt and pepper. Leave to set in the fridge. The butter will keep for about a month. You can also freeze it.

This butter is delicious on bread, in risotto, over baby potatoes, gnocchi or scallops of king oyster mushroom.

Preparation
Melt the butter and fry the onion. Add the courgette and carrot and shortly afterwards the stock. Leave everything to simmer until cooked. Add the tarragon and milk and blend everything into a smooth soup.

The ideal soup to serve from an enamel watering can.

Preparation
Peel and boil the potatoes. Boil the peas. Mix the sour cream, egg, mint and nutmeg. Mash the peas, potatoes and dressing. Finish with wasabi.

Preparation
Peel the cucumbers, cut them in half lengthwise, remove the seeds and set aside the peel and seeds for the aperitif.

Cut each half into 4 strips lengthwise and 4 strips widthwise. Use a juicer to extract the juice from the lemongrass, green celery and apples. Mix everything well, vacuum seal and leave in the refrigerator overnight.

Cut the peppers into strips and grill them in the oven with oil, coarse salt and oregano. Leave to cool for a while.

Mix the cucumbers, peppers and olives and season with salt.

Preparation
Sauté the spinach in a dash of oil until tender and add the finely chopped garlic at the end. Season with salt and mix into a fine purée.

Mix half of the flour with the water, yeast and spinach purée. This will be a fairly runny mixture. Cover with a cloth and leave to rise in a warm place for 2 hours. After 2 hours, add the rest of the flour, milk and salt and make your dough. Finally, mix in the oil. If you have a machine, try adding a little extra water for the oil.

Pour plenty of olive oil into your baking tin and spread the dough in it. Cover with plastic wrap and leave to rise for an hour in a warm place. Use your fingers to make a few indentations in the dough.

After an hour, sprinkle your dough with oil, dried herbs or sesame seeds to taste, cover it again with plastic wrap and leave it to rise for another hour. In the meantime, preheat your oven to 180 degrees.

Remove the plastic wrap and bake the focaccia in the oven for 20 minutes. When you take it out of the oven, have a little mixture ready (half water, half oil, salt and herbs) and brush this over your focaccia.

Preparation
Mix the avocado flesh, lemon juice and sugar together well. Mash in the vanilla ice cream. Place the mixture in the freezer. Once the ice cream has frozen again, grate it with a coarse grater. The result looks like grated green cheese, but tastes like delicious ice cream.

Preparation

Place the pot on the stove and switch it on.
When the pot is hot, add the butter or oil.
Sauté the onion and carrots in the butter for a few minutes until glazed.
Add the fresh thyme leaves.
Now add the other vegetables: celeriac, leek, parsnip, courgette.
Add enough water to cover the vegetables.
Crumble the 4 stock cubes into the soup.
Season with (dried) tarragon, thyme, parsley and salt.
Cook for 20 minutes or so.
If using fresh tarragon: add at the last minute.
Blend until you obtain a smooth liquid.
Add more water if the soup is too thick.
Tuck in and enjoy!

Hop Syrup
Bring 50g water to the boil with 50g sugar and add the hop pellets. Transfer into a glass jar when still piping hot. Seal well and keep in a cool environment.

Small Beer
Dilute the hop syrup with 12cl of water then mix into 1 l Nagra.

Serve cold in 5-cl glasses.

mastellen
Crumble the yeast. Add the egg and mix until it forms a homogenous paste. Stir the 3 types of flour, sugar, salt and the softened butter plus spices into the milk.
Lightly sprinkle your work surface with flour and knead the paste into an elastic dough.
Leave to rise 45’.
Divide the dough into 12 equal parts and make balls each weighing roughly 50 g.
Cover the baking tray with baking paper, dot the dough balls across it and leave 30’.
Preheat the oven to 225° C.
Use a thumb to press a small well into each ball. Take a piece of dough into both hands and place both thumbs inside the small well. Now give the mastel a whirl with your other fingers. Repeat with each mastel, and place back on the baking tray. Leave another half hour.
Brush each piece with beaten egg (make sure to include the well).
Leave to rise another half hour.

Bake for 7 to 8 minutes.

Meanwhile pepare the parsnip cream

parsnip cream
Boil the diced parsnips in the rice milk. Remove and blend. Add the cooking liquid, a splash of oil and mix into a smooth puree. Season with salt. Leave to cool.

Slice the mastel in two, butter both halves and sprinkle the bottom half with dark brown sugar. Top with an apple slice, followed by the other mastel half. Wrap the whole in baking paper and flatten with a hot iron in order to caramelize the sugar and cook the apple. A waffle iron or grill will also do the trick (no need for baking paper in that case)

finishing
Cover the mastel with the parsnip cream as if it were whipped cream and sprinkle with rapeseed.

Preparation

Cauliflower fish 

Preheat the oven to 200°. Slice the onion and garlic. Chop the leek into thin strips. Fry in olive oil until the onion, garlic and leek are soft. Meanwhile, chop the cauliflower florets and stems in the kitchen robot. Grate the zucchini into fine strings. Break the eggs and beat them. Add the leek, garlic and onion mixture, cauliflower and zucchini and other ingredients. Make nice dumplings the size of a spoon and place them on baking paper on a baking tray. Bake in the oven for 25 to 30 minutes at 200° until they are golden brown.

Chips de céleri-rave à la sauce tartare

Preheat the oven to 200°. Cut the celery root into thick, old-fashioned chips. Put a heavy roasting pan in the oven for 10 minutes and pour in the oil. Put the roasting pan back in the oven and let the oil become hot for a minute or two. Carefully place the celery chips in the hot oil and bake for 30 minutes until crisp. Turn them around halfway through the baking time. Meanwhile, mix everything for the tartar sauce. Let the fries drain on kitchen paper. Sprinkle with celery salt and serve the tartar sauce as a dip.
(from: The Green Kitchen at Home by David Frenkiel & Luise Vindahl)

Cucumber slug, water melon worm and bean spouts 

Preparation

Halve the cucumber and remove the seeds using the plastic tube. Divide the seeds into three parts of approx. 5 cm and marinate them with 5 cl ponzu.
Peel the watermelon and cut it into long strips the width of your little finger. Marinate the strips in teriyaki sauce.
Fry the bean sprouts briefly in sesame oil. Marinate them with a mixture of red beetroot juice, 2 cl ponzu and miso yuzu paste.
Place the various worms in a plastic bag, extract the air from the bag and seal. Leave in the refrigerator overnight to draw. Then roll up the seeds of the cucumber slug and they will look like snails.  

Red bean clay

Preparation

Heat the oven to 120° C. Roast the cumin seeds and squeeze the lime. Mix all the ingredients together in the blender. Scatter a thin layer of the mixture on baking paper and bake for 20 minutes until it is semi-dry and looks like clay.

Black olive earth

Preparation

Mix the panko or breadcrumbs, the olives, the ink and the salt in the blender. Allow the mixture to dry briefly in the oven at 120° C.
Arrange the worms of cucumber, the melon and soya on top of a layer of clay and earth. Finish with a top layer of earth and a few pea shoots so that the worms are still visible. Serve on a garden trowel.

Preparation

Soak the raisins overnight in half a litre of water. Retain 0.3 l of that water. Chop the dates and figs finely. Mix the rest of the ingredients plus the water retained after soaking the raisins, knead to a uniform dough and set aside for 2 1/2 hours to rise. Then divide into 95-gr. portions and roll each portion into a sausage shape. Wrap carefully in cling film. Heat the oven to 180 C and bake the sausages for 10 minutes. Remove the cling film, roll the sausages immediately in a little flour and bake for a further 6 minutes in the oven. Join them together with the needle and thread to form a chain of 10 pieces. 

Preparation
Heat the oil over a moderate heat. Add the leek and sauté until soft. Pour in the sherry and allow the mixture to reduce to approximately a quarter on a moderate heat for 3 to 4 minutes. Add the chestnuts, mushrooms and stock and bring to the boil until everything is cooked.
Pureé or mix the mixture. Add milk and then salt and pepper to taste. Garnish the soup with the roasted almond flakes (and roasted chestnut dolls).

Preparation
Cut the baguette into slices 1 cm thick, spread them with pesto and toast in the oven. Allow to cool. In the meantime cut the mozzarella into disks and the tomatoes in half. On each piece of toast lay a mozzarella disk and on top of that in the middle half a tomato. Bake briefly in the oven until the mozzarella begins to melts. Grind over a little pepper just before serving. 

Wash the ginger well, cut into thin slices and crush in blender. Cut the cucumber (with skin and seed) into little cubes. Mix everything with the peel of 3 lemons and juice of 6 lemons, sugar, cucumbers and soda water. Leave overnight. Strain and mix with gin. Serve cold.  

Boil the sunflower seeds in the milk and mix the Tamari through it. Allow to cool and leave overnight in the refrigerator.

Cut the shiitakes into small pieces and fry them in the pan. Mix in the sunflower seeds.  

Roll them up in pastry squares measuring 10 by 10 cm. Bake in preheated oven at 190 °C and cut them in two. Serve upright, garnished with a sprig of rosemary.   

Mix together curd cheese, cream cheese, vanilla sugar, lemon juice and orange juice. First allow gelatine leaves to soak in cold water and then dissolve in warm sugared water. Then mix this into the cheese mixture. Next carefully fold in the beaten cream and add a little raspberry coulis for colour. Allow to stiffen in the refrigerator.

Can be served in any shape, but it looks very realistic in a mould in the shape of the two halves of a brain! Present with raspberry coulis and a couple of leaves of fresh mint.

Preparation
Peel the potatoes and cook them. Boil the peas. Mix the sour cream, the egg, the mint and the nutmeg. Purée the peas, the potatoes and the dressing. Work it off with a touch of wasabi.

Preparation
Roll out the puff pastry and cover half of it with slices of smoked salmon and dill. Fold up and cut out the size of waffle you require (e.g. 7 x 5 cm). Cook in the waffle iron until golden brown. Mix the sour cream with the horseradish and serve this with the waffles while they are still warm.

Preparation
First make the elderflower syrup. It will keep for a long time and so can be made in large quantities. Mix the elderberry juice with the gin, the jenever, the white sugar and the candi sugar. Stir everything together thoroughly until the sugars have dissolved.

Then mix the elderflower syrup with the gin, the lime syrup and the lemon juice and carbonated water according to taste. Take a glove and fill the four fingers with approximately 18 cl of the cocktail. Place the straw in the glove, wind the thumb round the straw and fix in place with a piece of plastified wire. Arrange the gloves on a tray and place in the refrigerator. Serve cold.

Preparation
Peel the ginger and chop finely. Chop the mint finely. Peel 2 lemons and set the peel aside. Then squeeze the peeled and unpeeled lemons. Leave the ginger, the lemon peel, the lemon juice, the sugar and the carbonated water in the refrigerator to infuse overnight. Strain everything and mix with the vodka and the cranberry juice. Serve chilled.

Preparation
Mix all ingredients with a mixer or in a blender.

Divide between bottles and store in the fridge until ready to serve.

Shake well before use.