MAUNAWAI®: Natural spring water thanks to innovative filter technology
The company name MAUNAWAI® means mountain water and comes from the Hawaiian language. Maria Knoch, the founder and managing director, became aware of the importance of water and nutrition 30 years ago due to her son's neurodermatitis. After intensive research and realising the importance of water filters based on Japanese PI technology, she obtained the distribution rights from Dr Shinji Makino, assistant to Prof. Shoi Yamashita. PI water, protected worldwide since 1985, is similar to the body's own cell water in its biological and physical properties.
MAUNAWAI® water filters utilise the principle of natural filtration through layers of rock. The multi-stage filtration first removes coarse particles, then pollutants such as heavy metals, pesticides and hormone residues using coconut granules. The centrepiece of the filter, consisting of ceramic balls made from ancient clay, ensures that the filtered water corresponds to natural spring water.
Maunawai Kini jug water filter black
€99.95*
Available, delivery time: 1-3 days
€179.90* €169.90*
€179.90* €169.90*
Maunawai PI PRIME K2G source table filter - Anthony William recommendation
€429.00*
Available, delivery time: 1-3 days
€539.00*
€429.00*
€539.00*
Macadamia strawberry cream, raw vegan by Angela Griem
This delicious and delicate curd cream is by far one of the most delicious desserts I know. It is made from my favourite nuts. Macadamia nuts have a particularly fine flavour and taste simply fantastic. Especially when you use them together with fine vanilla and mix them with a delicate strawberry cream.
Equipment
High-speed blender, food processor with S-insert, nut milk bag
Ingredients
for 2 dessert glasses
300 g raw macadamia nuts, soaked in water for 10 hours
200 ml water
1 tsp. Vanilla powder
2 tbsp agave syrup
2 tbsp lemon juice
6 tbsp raw coconut oil, melted
400 g strawberries
Preparation
1. rinse the macadamia nuts thoroughly with cold water. Then blend together with the fresh water in a high-speed blender to a fine cream. If the mixture does not blend well, you can add more water by the tablespoon.
2. place the macadamia mixture in a nut milk bag, place the bag in a sieve and leave to drain and ferment over a bowl for around ten hours.
3. the next day, blend together with the vanilla powder, lemon juice and sweetener in a food processor fitted with the S-insert to a fine curd cream. Flavour with vanilla powder, lemon juice and sweetener.
4. Mash half of the strawberries with a fork and cut the remaining strawberries into small cubes.
5 Pour the quark cream into dessert glasses and mix in the strawberry puree and diced strawberries.
Image and recipe: Angela Griem | www.createrawvision.de
Wild & Raw Smoothie, raw vegan by Peter Dreverhoff
A raw vegan nutrient bomb with fresh berries, apple, dates, wild herbs and spinach.
Equipment
Ingredients
100 g fresh berries (e.g. strawberries or blueberries)
1 apple
2 pitted dates
20 g wild herbs (e.g. chickweed, goutweed, nettle or dandelion)
100 g spinach
1 glass of water (quantity depending on the flavour of the consistency)
For the decoration
Dandelion flowers, chopped parsley, almond puree
Preparation
Blend all the ingredients in a high-speed blender until a fine consistency is achieved. The amount of water may vary depending on the desired consistency.
Recipe: Keimling Naturkost
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