Healthy cuisine on vacation

The active week in the Wipptal

In addition to exercise in the form of leisurely hikes and relaxation, the third component of the activity weeks in the Wipptal is healthy eating with regional and seasonal products. The dieticians cook together with the participants in the cozy show kitchen in St. Jodok and then hand out the recipes to cook at home.

We all know that the right diet and sufficient exercise are essential for our health. But when it comes to nutrition, there are often gaps in knowledge or misinformation in society. The belief that you often have to spend a long time in the kitchen to prepare a healthy meal and that the result often doesn't taste that good is widespread. We would like to dispel this prejudice and present three tasty recipes from our Active Weeks nutrition workshop, which are quick to cook and also healthy.

Ingredients for pea dip:

• 200 g peas fresh or frozen
• 100 g granular cream cheese
• 30 g sunflower seeds
• Juice of ½ lemon
• 1 tbsp rapeseed oil or olive oil
• Salt, pepper, chives as required
• Carrots, radishes or other seasonal vegetables
   

Preparation:
Blanch the peas briefly in a pan of salted water or in a steamer and then leave to cool. Puree the cooled peas with the sunflower seeds, lemon juice and oil. Mix the chopped chives and cream cheese into the pea puree and season with salt and pepper. Cut the raw vegetables (carrots, kohlrabi, celery, etc.) into sticks and serve with the dip.

Ingredients:

• 200 g dry bread (possibly wholemeal bread cubes)
• 200 - 300 ml milk
• 2 eggs
• 1 spring onion
• 1 carrot
• 100 g leftover cheese
• 1 msp. nutmeg
• Salt and pepper as required

Preparation:
Cut the bread into cubes and pour hot milk over it. Then cut the spring onion into rolls and grate or chop the carrots. Mix the vegetables, eggs, cheese and bread mixture well and season. Pour the mixture into muffin cases and bake at 180 degrees top/bottom heat for approx. 20 minutes. Serve with marinated lettuce and spicy nuts.

Ingredients:

• To taste: Nuts such as hazelnuts or walnuts
• Seeds such as sunflower seeds, linseed, sesame seeds, ...
• 1 tbsp rapeseed oil
• 1 tbsp honey
• Salt, herbal salt as required

Preparation:
Slowly roast 2 - 4 tablespoons of each type of nut in a non-stick pan coated with rapeseed oil. Season the nuts with salt or herb salt and roast for about a minute. Then remove the pan from the heat and mix in the honey. Keep stirring until the mixture has cooled down. The nuts taste wonderful on lettuce.

Have we sparked your interest and would you like to do something sustainable for your health? Then why not take part in an activity week in the Wipptal? This offer is subsidized by most German health insurance companies with up to € 160.00. In addition to relaxation training (progressive muscle relaxation) and joint-friendly hikes, the program also includes a nutrition workshop in the show kitchen. There are also various other focal points during the activity weeks, such as yoga, climbing or family.

Here you can find more information about all activity weeks in the Wipptal.