As will soon become obvious, this article was written by an omnivorous female who believes in the power of a well-balanced diet – and still respects animals and their rights and our environment in a healthy and practicable manner.
The ambition for a good and wholesome cuisine has always been fresh produce and to tamper with it as little as possible: to retain vits, minerals and trace elements, maintain its original shape, colour, size and taste and to offer a pleasant sight on the plate. Boiling vegetables to death or to make a pallid mash of virtually everything has luckily dropped out of fashion – reason enough for palates and eyes each to heave a huge sigh of relief.