When our neighbors ask if we move because we stack boxes and furniture in front of our door we have a big event coming up. This time, a dream came true with Tollwasblumenmachen.de and Pflanzenfreude.de: we transformed an empty room where people meet to perform the warrior, sun salute, and downward dog into a green oasis.

Those who are plant enthusiasts like us will probably have heard of these two initiatives from Blumenbüro Holland. They not only inspire to bring flowers into your own four walls, they also bristle with lots of important information concerning plants. The right care, places and everything it takes to not only make us happy with the plants and flowers, but also ensure the flowers and plants are happy to be with us and bloom in full blossom. In the article on the event on Pflanzenfreude.de and Tollwasblumenmachen.de you find more information on the plants and flowers we used.

And we got loads of them! With colorful bouquets and a variety of home plants we created the perfect place for a cozy and relaxed afternoon with Apéro. Instead of a long table we set up small sitting areas with pillows, where our guests could have their drinks and nibbles, and could flee the cold and wet autumn weather.

The bar team mixed delicious cocktails like the “Flower Power” out of White Port Dry, pink grapefruit and elderberry liquor, or the “Orange is the New Black” out of gin, apricot cordial, and carrot juice. Matching the plant theme we developed a solely plant based menu which we served as Flying Buffet. We started with beet root falafel with apple chutney and horseradish cream, followed by black salsify soup with pear and walnut,

pumpkin risotto with sage and pine nuts, potato patties with golden kraut and fried onions, and as a sweet finish we had carrot cake with sea buckthorn. At this point, we want to thank Ben Donath who was not only in the kitchen with and for us during the event, but also helped Yannic preparing everything the day before and stood by our side with his great experiences as a chef.

Beside delicious food and drinks we also wanted to bring the topic of plants to our guests. Sibylle and Anna from The Style Lab, who decorated our location beautifully with flowers, gave a short DIY workshop for floral hoops. This way, everyone could take some green home with them.

Happy and satisfied we let the afternoon come to an end with the wonderful singer Rasha Nahas. A few weeks ago her voice flowed through an open window into our flat. Rasha sang during a small street festival on the playground and sweetened our workday. Enchanted, we took a piece of the cake we just photographed and brought it to her, just to hear she moved into the neighborhood not too long ago. Already while planning our Apéro we knew we wanted her as a singer that day. We are very happy she gave a small, private concert amidst the plants and flowers.

The beautiful atmosphere and the warmth of our dear guests made the day very special for us. We are incredibly thankful to realize such ideas with our partners. If you know our flat, you notice very fast how much we love plants and that we planted a small jungle in our home. For us, it was the perfect collaboration. So thanks again to Pflanzenfreunde.de and Tollwasblumenmachen.de for all the trust!

Do you remember our wonderful cooking night with Manufactum last year? We thought this special event needed to be repeated, so a few weeks ago we jumped into drafting, wrote product lists and schedules, tested recipes, chose flowers and decoration and invited lovely people. We aren’t professional event planners, so we’re learning with each event we organize and can optimize our workflow step by step. Well, some procedures you don’t want to improve. Like wandering through „the store of good things“, for which time cannot be long enough…Again it was a great pleasure to have the variety of Manufactum products to set the table and equip the kitchen. You can find a list of our favorites of that day at the end of this post.

Once more it was necessary to coordinate 20 people in one kitchen. And it was a particularly splendid one with unusual fancy hightech features, which we were allowed to use at the friends space of Freunde von Freunden. The fresh market veggies we bought should be converted in an autumnal three-course dinner: cauliflower soup with kale chips and pesto as starter, along with it freshly baked sourdough bread from the Manufactum’s in-house bakery brot&butter. As main course we planned stuffed pumpkin with a creamy porcini sauce and lambs lettuce with apple and spiced seeds, and as culmination elderberry plums with chestnut ice cream and cookie crumbles.

We kicked off with a variation of the classic whisky sour as welcome drink. That hit the bull’s eye so one or another wouldn’t have needed an alternative in terms of beverage for that evening…Afterwards we gave the starting signal for our 20 cooking enthusiasts to rush into the kitchen. The chaos could begin…Despite initial freethinking guerrilla cooking, everything went smooth, except for a few tiny faux pas (the soup was sloshed around the whole kitchen, the seeds were more smoked than roasted, just the usual…), and landed deliciously on our plates.

It always brings joy to our heart when we see people cooking together. When a delish meal is created in steaming pots and frying pans out of good ingredients, and to which everyone contributed his or her part.

We are grateful we are allowed to realize events like these and find people who join them with pleasure. Therefore, a huge thank you to all of our guests, who cooked all our recipes with love and carefulness! And last but not least to Manufactum, who trusted us again and created such a lovely evening hand in hand with us. An evening which passed way too fast…

It is simple to say eating healthy is always easy. Even though 90% of the German population knows what belongs to a healthy and balanced diet, only one in three persons manages to implement this in everyday life. This was revealed by a survey held by the „Bundesministerium für Ernährung und Landwirtschaft“ (BMEL) and „Bundeszentrum für Ernährung“ (BZfE).

We know this problem too well, even if we have the advantage of working at home and having a well supplied fridge plus the opportunity to cook whenever we want to. How often did we sit at our desks with growling stomachs because we forgot to eat while working. But instead of reaching for unhealthy fast food we developed strategies how to eat healthy in even stressful situations. Why shouldn’t these approaches help others to integrate a healthy diet in their everyday life? This is the approach of a great project we’d like to present you. Together with the BMEL, the BZfE started the nationwide call for ideas “Vom Wissen zum Handeln” (Of Knowledge to Act). Until 30th November 2017, ideas and practical approaches or even realized project concerning healthy diet can be handed in. It can be a specific suggestion, an approved experience or even a creative action or innovative campaign.

Actually, it is not that easy to develop ideas suitable for everybody. We thought quite some time about this exciting project and racked our brains. Maybe, the solution for this project is crystal clear to you? If so, apply with your idea. You find all information you need plus the application form here: www.vomwissenzumhandeln.de


A basic recipe which can be transformed easily with simple measures into 5 different dishes.


One of our strategies to include a healthy diet into our everyday life is precooking. It is the perfect way to enjoy meals made of good ingredients even on stressful days effortlessly.

We thought about how we could simplify and optimize this process of precooking. The outcome is the idea of “5 out of 1”. We have a basic recipe which is transformed into a new dish with only two additional ingredients. You can prepare a bigger amount at the beginning of the week and for the rest of the week, cook a fresh, balanced and varied meal in 10 minutes maximum. How this could look like we want to show you with an example.

We have one recipe which sits enthroned on our list of “fast and easy dishes” and we thought this might be the ideal basis for our “5 out of 1” action: roasted vegetables. It varies from season to season, yet it is always pretty easy. The vegetables are cut into pieces and seasoned with a dressing before it is put in the oven. 15 minutes are needed for preparation, another 35 minutes can be used to do something different while the vegetables are roasting.

Based on this we developed five different recipes: hummus with roasted vegetables, a soup, a spread for bread, salad and a pasta sauce.


To integrate our idea even better into everyday life, we also imagine an app with a collection of easy, fast prepared basic recipes which can be transformed with few ingredients and quick actions into distinct dishes. What do you think? Could this idea help you to eat healthier every day, or do you even have a better one? You find all information you need plus the application form here: www.vomwissenzumhandeln.de


To give a concrete notion of our “5 out of 1” idea, you find a basic recipe and our 5 easy variations subsequently.


Für 1 Kilogramm

Preheat the oven to 180°C. Brush the carrots, beet roots and parsley roots thoroughly or peel them, then cut into pieces. Halve the onions, slice the garlic and spread on a baking tray and salt everything. Put the beet root a bit aside, since we do not use it for every following recipe. Mix olive oil, vinegar and maple syrup as a dressing and sprinkle it over the vegetables. Bake in the oven for 30-40 minutes until the vegetables are soft (test with a knife).

1. with hummus as side dish

Arrange 200 g of the freshly baked vegetables on 200 g hummus. Sprinkle it with a bit of olive oil and garnish the dish with chopped parsley and sesame, and you have a quick and colorful lunch.

2. with vegetable broth and coconut milk as soup

To get a creamy soup, blend 200 g of the roasted vegetables with 300 ml vegetable broth and 100 ml coconut milk. If you like, you can add fresh ginger, ground cumin and coriander seeds. Finally, season with salt.

3. with sunflower seeds as spread

Roast 40 g sunflower seeds. Together with 120 g baked vegetables, 60 ml water and a tablespoon of the vegetable juice, which is left on the baking plate after roasting. Purée it until you have a creamy spread. Season with salt.

4. with barley and rocket as salad

For a warm or cold salad dice 300 g of the roasted vegetables and mix it with 150 g cooked barley and a handful of rocket. The vegetable juice left on the baking plate after roasting is used as a dressing. Mix 50 ml of it with Dijon mustard and mix well with the barley and vegetables. If needed, add salt.

5. with tomato paste as sauce

The vegetables also qualify excellently as a basis for a sauce. For this, purée 80 g of the roasted vegetables with 80 ml water and 2 tbs tomato paste. Season with salt and maple syrup. We love to eat the sauce with (zucchini) pasta and add roasted cherry tomatoes and pine nuts.

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