Equipment

Brochure: Raw-food-grade apple syrup 50 pages of inspiration from Urs & Rita Hochstrasser, featuring delicious apple syrup recipes, interesting tips and tricks, and beautiful photos. See current edition = 1stedition 2015. Recipe sections: Drinks / Smoothies / Frappés: including carob and almond shake, ‘Smoothie of Immortality’ Soups: including Crème de Muscat Provençale, parsnip soup with walnuts Main courses: Sunflower sprouts in mustard sauce, Neptune sauce Desserts: including blueberry diplomat on persimmon and vanilla sauce, Pralines Royal Ice cream: including carob and banana ice cream, orange sorbet Specialities: including Sauce Royale, raw vegetable tomato ketchup

Brochure: Raw Food-Quality Smoothies A brochure by Urs and Rita Hochstrasser featuring 25 delicious smoothie recipes, interesting tips and tricks, and lovely photos.2nd revised edition, 2016. Highlights include: Watermelon Smoothie Memory Smoothie Immortality Smoothie Dandelion and Avocado Smoothie Wheatgrass smoothie

Vegetable 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 address the current lack of information in the field of edible oils and demonstrate how vegetable oils can serve as high-performance nutrition for the brain and body. Spanning 175 pages, this book provides not only the necessary information but also expert guidance on how and when specific cooking oils are beneficial. True to form, Swiss raw food pioneers Urs & Rita Hochstrasser not only contribute their in-depth specialist knowledge but also share their practical experience in the production and processing of plant-based cooking oils. Given that our brain consists of over 60 per cent highly specialised fat and is constantly being renewed, it logically makes sense to choose the highest-quality oils for preparing our meals. You’ll also find recipe suggestions for each of the oils. ISBN: 978-3-86982-023-1 Further information about the authors can be found 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 all suitable. We stock a wide range of natural and sprouted nuts. The best thing is to just give it a go – the proof is in the pudding! Advantages and disadvantages of fresh nut milk Freshly made nut milk isn’t just delicious, it’s also a source of vitamins, minerals, enzymes, unsaturated fatty acids and antioxidants. As fresh nut milk contains no additives and is unpasteurised, it goes off after just 24 hours in the fridge. We therefore recommend only making small quantities at a time. Origin of the nut milk bag The high-quality Naturkostbarnut milk bag comes from a small business in Arizona. Two friends – Karla and Elaina – developed and sewed the first nut milk bag here in 1999 for their raw food events. In doing so, they simplified the process of making nut milk, as the dripping and the hassle of using cheesecloth were, understandably, too fiddly for them. With great care and high standards of quality, Karla has been crafting these premium nut milk bags in her workshop ever since. Elaina’s company distributes the products. What material is the nut milk bag made of? The nut milk bag is made from nylon. How do I use the nut milk bag? To make nut milk: Soak one to two cups of nuts overnight in fresh water. During soaking, enzymes (phytases) are produced which 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. Strain the blended mixture through the nut milk bag into a saucepan and squeeze gently. You can dry the fibre left in the nut milk bag and process it into nut flour using a blender. Pack the flour in an airtight container and store it in the fridge. It makes a high-fibre ingredient for cakes, biscuits, crêpes, etc.  

Chocolate packaging materials – to go with the chocolate mould A set for packaging 15 homemade chocolates. It includes: 15 large sheets of foil for chocolate bars 5 ‘Homemade’ paper sleeves 5 paper sleeves labelled ‘Made with love’ 5 paper sleeves labelled ‘My homemade ChocQlate’ 20 stickers Important: The dimensions of the packaging materials (wraps and paper sleeves) are precisely tailored to the 40g bar size of ourOrnamentikand Klassikchocolate moulds, approx. 13.2 cm x 5.3 cm. This packaging not only extends the shelf life of your chocolate but also makes it look very pretty.

Ornamental chocolate mould with beautiful decorations. With this reusable chocolate mould, you can make three chocolate bars weighing approx. 40g each with beautiful decorations in a single batch. High-quality material The mould is made from high-quality material manufactured in Germany. It is made from PET-G plastic, which is free from plasticisers and suitable for food use. Recipe for 120g of chocolate 90g organic cocoa paste, finely chopped 15g organic cocoa butter, finely chopped 20g organic agave syrup A pinch each of Himalayan salt and vanilla powder Your favourite superfoods such as goji berries, mulberries, coconut flakes, cashew nuts, pine nuts and many more. Let your creativity run wild and try out new combinations. Combinations such as fruity-sweet, sweet-sour, salty-sweet and nutty-sweet are particularly exciting. You can find more delicious recipes on ourSamaraNatura recipes page, by the way. Method Slowly melt the cocoa paste and cocoa butter together in a saucepan over the lowest heat. Add the remaining ingredients, stir well, leave to cool slightly, pour into a mould and decorate with your favourite superfoods. Will keep in the fridge for around 2 months. Using the mould 1. After decorating the chocolates, leave the filled mould to cool in the fridge for about 20 minutes. The chocolate must no longer be soft but must have set completely. Otherwise, it will break when you try to remove it and you’ll end up with broken chocolate. 2. To remove the chocolates, simply bend the mould slightly. This should cause the bars to come away on their own, and you can tip them onto a plate. 3. Wrap them in suitable cling film and paper sleeves. Notes: Dimensions approx. 5 x 13 cm. Origin Made in Germany  

Sprouts & Microgreens – A Reference Book by Angelika Fürstler In her specialist book *Sprouts and Microgreens*, Angelika Fürstler provides comprehensive information on the ultimate superfood from your own kitchen garden. Book contents: Nutrients in individual sprouts Effects on our bodies 40 creative and entirely plant-based recipes for vitality and wellbeing, including a raw kohlrabi and 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 connectors for bean sprout stands Do you have several ‘Sprossensamen’ brand vertical planters and don’t want them standing around individually in your kitchen? With the right stainless steel frame connector, you can join as many sprouting frames together as you like to 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.