Food
that nourishes.
Natural, seasonal and in tune with you: holistic nutrition advice in Toblach – for more energy, lightness and a fine sense of what is good for you.
My approach
For me, nutrition is much more than calories and nutrients. It is self-care and a direct connection to nature. What we eat, how we eat and how we live are closely linked – that is why I see body, mind and soul as one. My aim is to maintain your health and prevent complaints before they arise.
Natural
Real, minimally processed food from the region – from mountain farms, the garden, the wayside. The closer to nature, the more strength it holds.
Seasonal
Young wild herbs in spring, berries and fresh vegetables in summer, roots and nuts in autumn, warming food in winter. Eating in rhythm with the seasons means eating in rhythm with your own body.
Personal
Every person is unique. Instead of rigid diet plans, we look for your own path together – one that fits your everyday life and brings you joy.
Water – our most important food
As a water sommelier I know: not all water is the same. Light or mineral-rich, still or sparkling – every water tastes different and suits different needs.
That is why in my consultations we also look at what and how much you drink. It is often a simple but effective first step.
What’s growing now
In the Upper Puster Valley, above 1,000 metres, everything arrives a little later than in the lowlands – but with special strength. This calendar shows what nature offers around Toblach in every season.
April – June
Spring
- Wild garlic, nettle, dandelion
- Ground ivy and yarrow
- Young spruce tips
- Radishes, spinach, rhubarb
- Chives – and their blossoms
July – August
Summer
- Blueberries and wild strawberries
- Raspberries, elderflowers
- Thyme, wild thyme, mint
- Fresh salads, courgettes, beans
- Fresh milk and alpine cheese
September – October
Autumn
- Lingonberries and rose hips
- Porcini and chanterelles
- Potatoes, beetroot, cabbage
- Pumpkin and South Tyrolean apples
- Buckwheat, walnuts, hazelnuts
November – March
Winter
- Sauerkraut and pickled vegetables
- Root vegetables from the cellar
- Stored apples and dried fruit
- Grey cheese and Schüttelbrot
- Warming herbal teas and soups
Wild herbs by the wayside
Many of the most valuable foods grow right along the hiking trail. Six herbs you can find around Toblach – and that we discover together on my herb walk.
Nettle
Urtica dioica
One of the most mineral-rich wild plants. Pick the young shoot tips in spring – best with gloves.
In the kitchen: in soup, cooked like spinach, as tea.
Dandelion
Taraxacum officinale
Its bitter compounds stimulate digestion. The young leaves are milder than later ones.
In the kitchen: young leaves in salads, the flowers as syrup or “dandelion honey”.
Wild garlic
Allium ursinum
Grows in spring in damp, shady woods of the valley floors and smells strongly of garlic.
In the kitchen: as pesto, in dumplings, in herb spreads.
Yarrow
Achillea millefolium
A herb of meadows and path edges, spicy and slightly bitter – a classic digestive herb.
In the kitchen: finely chopped in salads and herb butter, as tea.
Ribwort plantain
Plantago lanceolata
A well-known home remedy: as tea for coughs, fresh crushed leaves after an insect bite.
In the kitchen: young leaves finely cut in salads; the buds taste slightly of mushroom.
Ground ivy
Glechoma hederacea
Spicy, minty and very aromatic. It used to go into the herb soup on Maundy Thursday.
In the kitchen: sparingly as a seasoning in soups, spreads and potato dishes.
Before you forage
Only pick what you know with complete certainty. Wild garlic can be confused with poisonous plants such as lily of the valley, autumn crocus or lords-and-ladies – the garlic smell is a clue, not proof. Leave protected plants alone, take only what you need, and don’t pick along roads, field edges or dog-walking paths.
Recipe of the season
A green herb soup – quick to make, full of spring energy and as bright as a mountain meadow in May.
Serves 4 · about 30 minutes
Green herb soup
Ingredients
- 2 handfuls of young nettle tips
- 1 handful of mixed wild herbs (dandelion, ground ivy, yarrow)
- 1 handful of young spinach
- 1 onion, 2 floury potatoes (about 250 g)
- 1 tbsp butter or olive oil
- 1 litre vegetable stock
- 100 ml cream or oat cream
- Salt, pepper, a pinch of nutmeg
- Chives and chive blossoms
- 2 slices of rye bread, diced
Method
- Finely chop the onion and soften it in butter. Add the diced potatoes, pour in the stock and simmer for about 15 minutes.
- Wash the herbs (nettles with gloves), chop roughly and cook with the spinach for just 2–3 minutes – this keeps the soup bright green.
- Add the cream, blend until smooth and froth with a hand blender. Season with salt, pepper and nutmeg.
- Toast the bread cubes in a little butter. Serve the soup topped with croutons, chives and chive blossoms.
My water tip: This delicate soup pairs well with a soft, low-mineral still water – it lets the subtle herb aromas shine instead of masking them.
How a consultation works
- 1Getting to know youIn a first conversation you tell me what is on your mind and what you would like. This first conversation is free of charge.
- 2Taking a lookWe look at your diet, drinking habits, exercise, sleep and everyday life – without any judgement.
- 3Your recommendationsYou receive concrete, practical suggestions tailored to you and the season.
- 4Ongoing supportIf you wish, I continue to support you so that new habits can take root.
My services
Personal nutrition consultation
One-to-one session in Toblach or online – for more well-being, energy and a relaxed relationship with food.
- Duration
- approx. 40 min
- First conversation
- free
- Each further consultation
- €60
Herb and nutrition hike
Learning outdoors: we hike across alpine pastures and forest paths, discover local herbs and talk about natural nutrition in everyday life.
- Duration
- approx. 3 hrs
- Group
- up to 8 people
- Price
- €170 plus VAT
Talks and workshops
For hotels, companies and groups: nutrition, water and health – explained in a lively way, with a tasting.
- Duration
- by arrangement
- Price
- on request
Holistic health advice
Certified advisor for holistic health and nutrition at the Akademie der Naturheilkunde (AKN).
All my services are aimed at prevention and maintaining your health. They do not replace a medical diagnosis or treatment – if you have health complaints, please consult your doctor.
Request a consultation
Send me an e-mail – we will find a time together, in Toblach or online.