Laura Koerver has been running a restaurant for healthy food in Düsseldorf since 2015. She’s just brought out her first cookbook, Kiss the Cook
“You are what you eat” is the slogan that’s driven the health food movement in America and procured record sales of chia seeds and goji berries for the food industry. Sometimes it takes things a while to make it over to Germany and enjoy a loyal following.
Back when she went on a research tour with me during Fashion Week, Laura could only dream of the meters-long lunch time lines that can be found in front of salad chain Sweetgreen’s shops in New York. When she decided in the summer of 2015 to open her own deli in Düsseldorf instead of Berlin – as was her original plan – my heart broke for a minute. After all, we had enjoyed life in the capital to the fullest – and also experienced time and time again how comforting healthy foo
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Two years after opening, Laura’s Deli on Carlsplatz is more than a success. Guests line up, and own-label products like tea, granola, and bath salts perfectly round out her portfolio. All that was missing: her own cookbook, of course. And now that’s finally been released. Kiss the Cook is 192 pages of specially created (!) recipes that will make you want to eat sensibly – and without giving up on taste. Cinnamon Buckwheat Bites, Sweet Potato Toasts, Couscous Mango Salad, and Game Changing Chocolate Chip Cookies are just some of the recipes. In keeping with the trend, photographer Patrycia Lukas’ Instagram account (@instagram.com/plukasphoto) offers a peek at a lot of bowls that are so easy to make, there shouldn’t be any more excuses not to follow this exemplary lady.
We’re pleased to be able to exclusively share one of these recipes here:
Sashimi Poke Bowl
salmon | rapini | edamame | rice
500g sushi-quality salmon, cubed
600g basmati rice
150g rapini (broccoli raab, cima di rapa)
150g thai asparagus
1 tbsp. coconut oil
150g wild herb salad
1 rainbow radish, cut into thin slices
1½ avocados, cut into slices
1 tbsp. each white and black sesame seeds, roasted
2 spring onions, finely chopped
2 tsp. sesame seeds, roasted
2 tsp. tamari
2 tsp. roasted sesame oil
2 cm fresh ginger, grated
¼ tsp. salt
¼ tsp. freshly ground pepper
3 tsp. rice wine vinegar
60ml freshly squeezed orange juice
2 tsp. lime juice
½ tsp. wasabi paste
Mix the ingredients for the salmon marinade together in a large bowl. Add the cubes of salmon and turn over in the marinade.
Blend the ingredients for the ponzu sauce in a mixer or whisk until creamy.
Cook the rice in salted water according to the instructions on the package. Wash the rapini and Thai asparagus and dry well. Heat the coconut oil in a pan and quickly fry both vegetables while turning.
Divide the basmati rice and wild herb salad between four to six bowls. Arrange the radish slices, rapini, Thai asparagus, and avocado slices on top. Place the marinated salmon cubes in the middle. Sprinkle edamame and sesame seeds over the bowls and drizzle with ponzu sauce.
(only available in German so far)
Kiss the Cook was released on October 11th and is available here.
Furthermore you can win one of five copies of the cookbook. To participate, join our Newsletter here until Friday, October 27th, 9am.**
**All full-age persons, who have their home in Germany at the point of time of the participation, are authorized to participate in this competition (except employees of the participating companies and their family members).
Translation: Melissa Frost
Julia co-founded one of the first fashion blogs in Germany in 2007 and became a freelance consultant for digital strategies after publishing her first book in 2010. After an eventful four years with Condé Nast working mainly in the digital department of Vogue Germany, she decided to launch her own online magazine with her dream partner, Veronika Heilbrunner. She is based in Berlin and loves to read books.