Yaaay! - My Seasonal Calendar "Eat More Plants" Is Here

NOVEMBER 29, 2021

A Dream Came True: My very first product called "Eat More Plants" Is Here


After months and months of preparation, veggie formatting and copy writing, the day finally came: I launched my very first, little product. In German I call it my “Herzensprojekt” - a seasonal calendar or "Saisonkalender" meant to inspire to eat more plants, eat whole seasonal produce and replace the regular or occasional “boxed meals” with more raw carrot-hummus snacks, homemade zucchini bread and Zoodle Pasta lunches. 

A few key facts on the calendar:

- Language: GERMAN with English cover title

- Calendar in format: DIN A3 (42 x 29.7 cm)

- 15 pages (12 monthly pages + title page + information sheet + seasonal calendar overview) + back board

- long-lasting: weekdays are removed for a sustainable usage across the years

- climate-neutral printing on recycled paper


SHOP NOW


For more details on the calendar, check out my latest YouTube video. Plus, if you’re ready to surprise your loved one with a beautiful veggie reminder OR simply treat yourself, follow the link to the product page:

Love & plants, Karo



More Details on The Recipe & The Calendar

Watch the full video with all details on both, the calendar & the parsnip-miso winter recipe now on YOUTUBE

Miso-Parsnip on Celery Root Puree & Crunchy Nuts
+4 SERVINGS PREP TIME : 15 min COOK/REST TIME : 30 min
I would call this parsnip-miso arrangement on celery root puree a super seasonal and easy winter dish to impress and nourish your body. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • MISO-PARSNIP :
    • -  
      2-3 parsnips
    • -  
      Juice from 1/2 lemon
    • -  
      1 1/2 Tsp Miso paste (Shiro or dark brown)
    • -  
      2 Tbsp Maple Syrup
    • -  
      Salt & Pepper according to taste
    • -  
      2 Tbsp Olive Oil
    • CELERY ROOT PUREE :
    • -  
      1 celery root
    • -  
      120g warm oat milk
    • -  
      35g soft butter
    • -  
      1/2 Macis flower (or nutmeg)
    • -  
      Optional: 1 roasted clove of garlic (not raw!)
    • -  
      Salt/Pepper according to taste
    • CRUNCH TOPPING :
    • -  
      Hazelnuts (roughly chopped)
    • -  
      White & Black Sesame Seeds
    • SCALLIONS :
    • -  
      1 scallion per person (roasted for 10-15 min in oven with remaining oil)
PREPARATION :
  1. Celery Root Puree: Cut the celery root into chunks. Make sure they are all roughly the same size so no celery root chunk is over- or undercooked. Then either roast the chunks with a bit of neutral oil in the oven or steam them on your stove until soft. In the oven, they should take between 20-30 min (depending on size). Then, transfer the celery root to a blender, add the remaining ingredients and puree until smooth. This may take a few minutes, especially if you don
  2. Parsnips: Wash and cut the parsnips into slices. Transfer them into a large bowl and add miso paste, oil as well as lemon juice. Coat well. Then transfer onto a baking dish and bake for roughly 30min at 180 °C (you can bake them together with the celery root chunks if you decide to prep them in the oven.) Then, take the parsnips out of the oven, add the maple syrup and the scallions on the side and bake for another 10 min on 200 ° C (to generate roasting aromas and a nice brown caramel coating).
  3. Roast the nuts in a frying pan for a few minutes until golden brown. (no oil needed).
  4. Serve and enjoy.

Did you try it?

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