Recipes – GREEN AND AWAKE

Recipe: Umami-Rich Swedish Punsch Rolls

Ingredients
Marzipan
6 g pandan powder
100 g almond flour
100 g maple syrup
35 g coconut flour
A pinch of pink Himalayan salt

Tips for Sustainability in a Restaurant Kitchen

Sustainability in restaurants isn’t just a “green” marketing move — it’s a way to protect the environment, improve profitability, and future-proof the business.

Environmental responsibility
The food sector has a big carbon footprint, especially from livestock farming, food waste, and energy-intensive processes. Reducing impact helps combat climate change and preserve natural resources.

Umami that Meets Dietary Requirements in Pastry

A lot of people choose gluten-free and soy-free diets for a mix of medical, health-conscious, and lifestyle reasons — though the motivations aren’t always the same.
For vegan, gluten-free, and soy-free pastries, you’ll want umami sources that still work in a sweet or savory baking context without overpowering the flavor.

The Rise of Food Sharing Trends in Restaurants

In recent years, dining out has become less about ordering a single main dish and more about sharing a variety of flavors with friends and family. Restaurants around the world are embracing the food sharing trend, offering menus designed for communal enjoyment. This approach fosters a sense of connection at the table,

Gluten-Free Vegan Additions to Menu

Why should restaurants include gluten-free vegan dishes on their menus?
Offering foods that are suitable for special diets is not only good for your customers, but it’s also good for your restaurant. Your restaurant will now appeal to more diverse group of diners who may not have visited your place before because you didn’t have options for them.

Menu Design Tips – Highlight the Origin of your…

One of the most effective ways to describe food in menu design is to highlight the ingredients and origins of your dishes.

Sensory Language of Menu Design

Menu design is an important project that will help restaurant owners to advertise their product and service better. One of the most effective way of designing menu is to use sensory language.
Sensory language helps customers to experience your words rather than just hear them – so they feel more emotionally connected.

Zero Waste Guide for Chefs

Do you know how much food waste you create every day? Probably not. But it’s much more than you think. “If you make the effort to use every gram of the black truffle, you can make the same effort to use every bit of other vegetables too. If the ingredient is edible, don’t call it waste.”
says Vojtech Vegh – Zero-waste & Plant-based Chef

St. Lucia Milk

Around Christmas time in Sweden, one of the biggest celebrations is St. Lucia’s Day on December 13th. Lucia is an ancient mythical figure with an abiding role as a bearer of light in the dark Swedish winters.

Always eat the fruits on an empty stomach

Always eat the fruits and consume the juice on an empty stomach. Why?