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Wild cabbage (Brassica oleracea)

Posted on 7. March 2017 by Diana BalkApril 27, 2017
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Wild cabbage (brassica or cruciferous vegetables) is one of most important cultivated plants in Germany and is a member of … read more

Chickpea crème soup with cumin – a recipe by Martin Fauster

Posted on 28. February 2017 by Martin FausterApril 27, 2017
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Chickpeas can be used in a variety of ways and are especially popular in the Middle East – as a … read more

Panna Cotta – a recipe by Herbert Hintner

Posted on 7. February 2017 by Herbert HintnerApril 27, 2017
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Panna Cotta is a typical Italian dessert originating from Northern Italy. Ingredients for 4 portions: 1 l cream 8 leaves … read more

Milk thistle (Silybum marianum)

Posted on 30. January 2017 by Wolfgang DoerflerApril 27, 2017
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Legend has it that when the Virgin Mary was breastfeeding the baby Jesus a few drops of her milk fell … read more

“Poltinger” lamb with yellow lentils and spiced yoghurt – a recipe by Martin Fauster

Posted on 27. January 2017 by Martin FausterApril 27, 2017
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The particular lamb used in this recipe comes from the “Gutshof Polting” farm located in Lower Bavaria, which stands for … read more

Cinnamon (Cinnamomum verum)

Posted on 10. January 2017 by Nina BeutlerApril 27, 2017
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During the Christmas season in particular, the smell of cinnamon is everywhere – for example, in Lebkuchen (a type of … read more

Zander with beetroot pearl barley – a recipe by Martin Fauster

Posted on 19. December 2016 by Martin FausterApril 27, 2017
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Beetroot is available all year round from local farms, however winter is the peak season for this vegetable. It contains … read more

Schüttelbrot ravioli with ‘Topfen’ – a recipe by Herbert Hintner

Posted on 6. December 2016 by Herbert HintnerDecember 6, 2016
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Schüttelbrot is the name of a hard yet still crispy flatbread which is common in South Tyrol. This bread can … read more

Lentil soup with warm smoked eel – a recipe by Hans Haas

Posted on 6. December 2016 by Hans HaasDecember 6, 2016
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An alternative is to make the soup without fish and to chop sausages into it instead.   Ingredients for 4 … read more

Vegetable stock – a basic recipe by Herbert Hintner

Posted on 1. December 2016 by Herbert HintnerDecember 6, 2016
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Vegetable stock makes an excellent base and also a supplement to many dishes. I like to use it instead of … read more

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Blog Team


NuesslerProf. Dr. med. Volkmar Nüssler, Executive Coordinator Tumorzentrum München

   
nina_beutler_66_menue_teamNina Maria Beutler, Nutritionist    
Eva Kerschbaum, Nutritionist    
Wolfgang Doerfler, doctor for naturopathy and neurologist      
Viktoria von Schirach, Literary Scholar    
Otto Geisel, Pioneer of the Slow Food movement

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