leaftoroot

Eat the whole vegetable - the green "Nose to Tail". Recipes, Inspirations and researches from around the world. By swiss author and journalist Esther Kern.

[leaftoroot @leaftoroot]

Now in Season: Fresh sprouts from kale&co. In the earlier days, they have been amongst the first… https://t.co/egdZJmBcVb

[leaftoroot @leaftoroot]

I have had this marvellous workshop @TropenhausWolhu, with fresh fruit and a banana flower,… https://t.co/X9r7uSvSte

[leaftoroot @leaftoroot]

So, if your winter veggies in the cellar get alive, such as my carrot, which produces sprouts,… https://t.co/eDbYF3va0w

[leaftoroot @leaftoroot]

Looks delicious, what maxieeisen serves in Frankfurt.
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#Repost maxieeisen with… https://t.co/H1f0NavAdS

[leaftoroot @leaftoroot]

@VGouloubi @ParabereForum Thanks for sharing:-)

[chef_Victoire @VGouloubi]

@leaftoroot, in questo momento ascoltiamo lei/ tutta la magia oggi a @ParabereForum

[leaftoroot @leaftoroot]

herzundniere is a great restaurant in Berlin. Chef Christoph Hauser cooks Nose to Tail and Leaf… https://t.co/V1xDF78tjt

[leaftoroot @leaftoroot]

@ParabereForum It was wonderful and inspiring to be part of thisgreat event!

[Parabere Forum @ParabereForum]

Esther Kern of @leaftoroot inspires people to reconsider vegetable waste. What is waste in one country may be an ingredient in another part of the world - banana peel cake anyone?
#foodwaste #empoweringwomen #leaftoroot #foodrecovery #Parabereforum

[leaftoroot @leaftoroot]

Green light for @parabereforum in Malmö. Up on stage for example australian urban gardening… https://t.co/chHDrKmmII

[leaftoroot @leaftoroot]

Yes, the peel of grapefruits is edible. Yves Ollech, Co-headchef in "Essigbrätlein" in Nürnberg,… https://t.co/9Uc0omhT8x

[leaftoroot @leaftoroot]

New here, more to come. Already serving lot of inspiring stuff as @leaftoroot over at Instagram...