Forum for a healthy and esthetic food culture
Forum for a healthy and esthetic food culture
Creating a healthful meal A post by Stella, translated from German in June 2026 I found the following note in Sigrid Königseder’s recipe notes: “Barley with buttermilk and dill. Pour 3.5 times the amount of boiling water over the barley, or bring it to a brief boil. Then let it soak in the oven at […]
The Forum for Holistic Vegetarian Cooking Art is an initiative dedicated to deepening our relationship with food and food crops, thereby contributing to a new food culture. To this end, we meet once a month online in the Telegram group Holistic Vegetarian Cooking Art, as well as in person in the small village of Lundo in Trentino, Italy.
From the perspective of a holistic approach to nutrition, as pioneered by figures such as Rudolf Steiner, Udo Renzenbrink, and Heinz Grill, the presence and effects of silicic acid in the diet is an important and fascinating topic. In both, plants and the human body, this primarily involves the stems, leaf regions,husks and awns of cereal ears; in humans, it involves all ligaments and supporting tissues, the skind and the senses.
“In nature lives a delicate magic, a fairy‑tale‑like romantic play of light and shadow, a quiet sounding and ringing of sprouting and thriving.” Heinz Grill The Life of the Plant The question of how a plant is able to grow, is likely of interest to everyone. A plant germinates, sends out roots, the leaves begin […]
Holistic Vegetarian Cooking Art – A New Food Culture Holistic vegetarian cuisine integrates the whole person into the process of eating. In our society, however, nutrition is mainly considered from the perspective of physical health. We therefore ask ourselves: What role does the individual play when choosing the ingredients for a meal, preparing it and […]
A guest post from Maria Bumes, November 2025 The carrot grows from a tiny, feather-light carrot seed. It is a root vegetable that burrows deep into the earth and receives sunlight through its lush, finely branched green leaves. It may seem surprising, how bright orange this vegetable is, even though it grows completely buried in […]
Impulses for a New Culture of Nutrition A guest post by Ursula Rütimann, December 2025 Nutrition In several passages of the Bhagavad Gita, it is stated that our food arises from Brahman, the highest creative principle. In Indian philosophy, Brahman is understood as the great and sacred creator of all existence. “In the beginning, together […]
Invitation to the Artist’s Days 2025/26 at Lundo in Italy Every year from 15 December to 1 January, the Sonnenoase in Lundo hosts its annual Artists’ Days. Under the motto ‘Developing your own soul potential and inner foundation’, people interested in the practical application of spiritual concepts come together. Participants learn how to apply various […]
Welcome to the Forum for Holistic Vegetarian Cooking Art. We are an initiative that aims to deepen our relationship with food and food crops, thereby contributing to a new food culture. To this end, we meet regularly online in the Telegram group Holistic Vegetarian Cooking Art, as well as in real life in the small […]
By Ursula Rütimann, November 2025 Spelt belongs to the wheat genus and is closely related to common wheat. It is also known as dinkel wheat. Spelt and wheat were cultivated together in some regions and crossed with each other, which is why there are many hybrid forms of spelt. History of spelt Spelt is also […]
