Equipment

Brochure apple syrup in raw food quality 50 pages of inspiration by Urs & Rita Hochstrasser with delicious apple syrup recipes, interesting tips & tricks and beautiful photos. see current edition = 1stedition 2015. Recipe chapter: Drinks / smoothies / frappés: including carob almond shake, smoothie of immortality Soups: including Crème de Muscat provencale, Parsnip soup with walnuts Main courses: Sunflower sprouts with mustard sauce, Neptune sauce Desserts: including blueberry diplomat on persimmon and vanilla sauce, pralines royal Ice cream: including carob banana ice cream, orange sorbet Specialities: including royal sauce, tomato and raw vegetable ketchup

Brochure Smoothies in raw food quality Brochure by Urs and Rita Hochstrasser with 25 delicious smoothie recipes, interesting tips & tricks and beautiful photos. 2nd corrected edition 2016. Highlights include: Watermelon smoothie Memory smoothie Smoothie of immortality Lion number avocado smoothie Wheatgrass smoothie

Plant oils as elixirs of life - the reference book by raw food experts Urs & Rita Hochstrasser With their specialist book published in October 2017, Urs & Rita Hochstrasser aim to alleviate the existing information deficit in the field of edible oils and show how vegetable oils can become high-performance food for the brain and body. In addition to the necessary information, this 175-page book also provides expert advice on how and when which edible oils are helpful. Naturally, the Swiss raw food pioneers Urs & Rita Hochstrasser not only contribute their in-depth expertise, but also share their practical experience in the production and processing of vegetable cooking oils. In view of the fact that our brain consists of over 60 per cent highly specialised fat and is constantly being renewed, it makes logical sense to select the highest quality oils for the preparation of our dishes. You will also find recipe suggestions for the individual oils. ISBN: 978-3-86982-023-1 You can find more information about the authors at www.urshochstrasser.ch

Gift voucher from SamaraNatura - Give the gift of joy What should I give as a present? More or less the same challenge every year. But don't rack your brains. With a gift voucher from SamaraNatura you can make your partner, parents, colleagues, employees and many others very happy! You can set the value of the gift voucher individually, between CHF 10 and CHF 500. The gift voucher is particularly effective when combined with 1-2 products, for example a sweet chocolate, a high-quality oil or delicious nuts. Do you have any questions? Please call us on 044 586 27 27 and we will be happy to advise you and find a suitable solution for your needs!

High-quality nylon nut milk bag Making your own nut milk is actually quite simple. Hazelnuts, almonds, macadamia nuts, cashews and even sesame or hemp seeds (shelled or unshelled) are suitable. We have a large selection of natural and sprouted nuts in our range. It's best to just try it out - the proof of the pudding is in the eating! Advantages and disadvantages of fresh nut milk Freshly prepared nut milk is not only very tasty, but also a source of vitamins, minerals, enzymes, unsaturated fatty acids and antioxidants. As fresh nut milk contains no additives and is not pasteurised, it spoils after just 24 hours in the fridge. We therefore recommend that you only ever make small quantities. Origin of nut milk bag The high-quality Naturkostbar nut milk bag comes from a small business in Arizona. Two friends - Karla and Elaina - developed and sewed the first nut milk bag for their raw food events here in 1999. They simplified the extraction of nut milk, as the dripping and handling with cheesecloth was understandably too cumbersome for them. Karla has been producing the high-quality nut milk bags in her sewing workshop with a lot of love and high quality standards ever since. Elaina's company sells the products. What material is the nut milk bag made of? The nut milk bag is made of nylon. How do I use the nut milk bag? For making nut milk: Soak one to two cups of nuts in fresh water overnight. Soaking produces enzymes (phytases) that break down the phytic acid, making the nuts easier to digest. Pour away the soaking water and rinse the nuts briefly. Blend the nuts with 2-3 cups of fresh water.The more powerful the blender, the better. Drain the blended mixture through the nut milk bag into a pan and squeeze gently. You can dry the fibre remaining in the nut milk bag and process it into nut flour using the blender. Wrap the flour in an airtight container and store it in the fridge. It is suitable as a high-fibre ingredient for cakes, biscuits, crepes, etc.

Schokoladen Verpackungsmaterial - passend zur Schokoladengiessform Set zum Verpacken von 15 selbstgemachten Schokoladen. Darin enthalten sind: 15 grossen Folien für Schokoladentafeln 5 Papierhüllen "Selbstgemacht" 5 Papierhüllen "Mit Liebe gemacht" 5 Papierhüllen "My homemade ChocQlate" 20 Sticker Wichtig: Die Masse des Verpackungsmaterials (Folien und Papierhüllen) sind genau auf die 40g Tafelgrösse unserer Schokoladengiessform Ornamentik und Klassik abgestimmt, ca. 13.2 cm x 5.3 cm. Durch die Verpackung bleibt deine Schokolade nicht nur länger haltbar, sondern sieht auch noch sehr hübsch aus.

With this reusable chocolate mould, you can make three approx. 40g chocolate bars with beautiful decorations in one go! The high-quality mould material is made in Germany. It is made from PET-G plastic, which is free from plasticisers and suitable for food. Recipe for 120g chocolate 90g organic cocoa paste, finely chopped 15g organic cocoa butter, finely chopped 20g organic agave syrup 1 pinch each of Himalayan salt and vanilla powder Favourite superfoods such as goji berries, mulberries, coconut chips, cashews, cedar nuts and many more. Let your creativity run wild and try out new creations. The combinations of fruity-sweet, sweet-sheep, salty-sweet and nutty-sweet are particularly exciting. Preparation: Slowly melt the cocoa paste and butter together in a saucepan over a low heat. Add the remaining ingredients, stir well, leave to cool slightly, pour into moulds and decorate with your favourite superfoods. Can be kept in the fridge for around 2 months. You can find more delicious recipes on our SamaraNatura recipes page. Using the mould 1. after decorating the chocolates, leave the filled mould to cool in the fridge for approx. 20 minutes. The chocolate must no longer be soft, but must harden completely. Otherwise it will break when you remove it and you will end up with broken chocolate. 2 Simply bend the mould slightly to remove. This should release the bars by themselves and you can tip them onto a plate. 3. wrap with the appropriate foil and paper wrappers. 4. mould can be reused many times. As it is very sensitive to heat, DO NOT clean in the dishwasher, only rinse by hand in lukewarm water. Instructions: Measures approx. 5 x 13 cm.

Schokoladengiessform Ornamentik mit wunderschöner Verzierungen. Mit dieser wiederverwendbaren Schokoladen-Giessform kannst du pro Durchgang drei ca. 40g Schokoladentafeln mit wunderschönen Verzierungen herstellen. Hochwertiges Material Das hochwertige Material der Form wird in Deutschland hergestellt. Es handelt sich um PET-G Kunstoff, welcher frei von Weichmachern ist und für Lebensmittel geeignet ist. Rezept für 120g Schokolade 90g Bio Kakaopaste, klein gehackt 15g Bio Kakaobutter, klein gehackt 20g Bio Agaven Dicksaft je 1 Prise Himalayasalz und Vanillepulver Lieblings-Superfoods wie Goji-Beeren, Maulbeeren, Kokos-Chips, Cashewkerne, Zedernüsse und viele mehr. Lasse deiner Kreativität freien Lauf und teste neue Kreationen. Gerade die Kombinationen fruchtig-süss, süss-schaf, salzig-süss, nussig-süss sind sehr spannend. Weitere leckere Rezepte findest du übrigens auf unserer SamaraNatura Rezepte-Seite. Zubereitung Die Kakaopaste und -butter zusammen in einem Topf auf niedrigster Temperatur langsam schmelzen. Die restlichen Zutaten zugeben, gut umrühren, etwas abkühlen lassen, in Form giessen und mit deinen Lieblings-Superfoods dekorieren. Im Kühlschrank etwa 2 Monate haltbar. Verwendung der Giessform 1. Nach dem Verzieren der Schokoladen die befüllte Form für ca. 20 Minuten im Kühlschrank auskühlen lassen. Die Schokolade darf nicht mehr weich sein, sondern muss ganz aushärten. Sonst bricht sie beim herauslösen und du hast Bruchschokolade. 2. Zum Herauslösen einfach die Form leicht beugen. Dadurch sollten sich die Tafeln von selbst lösen und du kannst sie auf einen Teller kippen. 3. Verpacken mit dem den passenden Folien und Papierhüllen. Hinweise: Masse ca. 5 x 13 cm. Herkunft Hergestellt in Deutschland  

Sprouts & microgreens - reference book by Angelika Fürstler In her reference book Sprouts and Microgreens, Angelika Fürstler provides comprehensive information about the ultimate superfood from your own kitchen garden. Book contents: Ingredients of the individual sprouts Effects on our body 40 creative and purely plant-based recipes for vitality and well-being, including a raw kohlrabi kiss cream soup Hans-Nietsch-Verlag

Sprout jar with stand - 1700ml or 3100ml version Start growing sprouts now. All you need is this glass sprouter with lid, sieve and stand including rubber feet as well as a sprouting seed and very little time. Two different jar sizes: The sprouter is available in two sizes: 1700ml for CHF 69 → suitable for new users 3100ml for CHF 79 → suitable for frequent users and families Sprouter made of glass and stainless steel In contrast to many plastic sprouters, our sprouter is made of glass (with food certification) and all metal materials are made of 1.4301 stainless steel. If you want to expand your sprout farm and organise it in rows, you can also purchase an additional stand connector for CHF 5 to connect the stands. Advantages of glass sprouting units Health and safety: Glass is an inert material that does not release any harmful chemicals or toxins. When sprouting food, it is important that it does not come into contact with harmful substances to ensure the quality and health of the sprouts and sprouted food. Sustainability: Glass is an environmentally friendly material that is recyclable and reusable. Using glass sprouting equipment helps to reduce the ecological footprint and pave the way to a more sustainable future. Durability: Glass is generally more durable and resistant. It retains its original shape and transparency over a longer period of time without discolouring or deforming. This means that glass sterilisers retain their functionality and aesthetics even after frequent use and many sterilisation processes. No odour absorption or discolouration: Glass does not absorb odours or flavours, so it does not cause any undesirable changes in the taste of the sprouted food. In addition, glass does not discolour, so it retains its clear and attractive appearance. Hygiene: Glass is easier to clean and has a smooth, non-porous surface on which fewer bacteria can colonise. This makes it easier to clean glass sterilisers thoroughly and ensure a high level of hygiene, which is particularly important when it comes to food.

Stand connector for sprout stands Do you have several sprout stands of the "Sprout seeds" brand and don't want them to stand individually in your kitchen? With the matching stainless steel stand connector, you can connect as many sprout stands as you like and create a small production line with different types of sprouts. Contents: 1 pair each, i.e. 2 stand connectors are included to connect the sprout stands at the top and bottom.