Cut the celery into 5 thin slices (approx. 100g each) and cook in salted water for 5 minutes until al dente.

Then take out of the water, quench and drain. Whisk the eggs on a plate. Pluck the leaves and flowers from 10 twigs of Dostab, mix with breadcrumbs and ground nut mixture.

Heat the rapeseed oil in two pans and fry the breaded celery steaks until golden brown on both sides. Drain on kitchen paper and serve with the sauce.

For the Preissel / garnet sauce, peel the onion and garlic and dice finely. Heat rapeseed oil in a saucepan and sweat both in it. Put the pomegranate seeds and lingonberries in the pot with the leaves from the remaining dost branches.

Add the balsamic vinegar and sugar and let simmer for 5 minutes. Season to taste with salt and pepper.

Wash the spelled under running water. Soak in cold water overnight, drain and drain.

Peel and finely chop the onion and garlic. Clean, peel and dice the kohlrabi and carrots. Wash the parsley, shake dry, pluck the leaves off and chop finely.

Heat 2 tablespoons of olive oil in a saucepan and sauté the onion and garlic until translucent. Add the spelled and roast briefly. Pour in the vegetable stock and simmer the spelled over a low heat for 25-30 minutes until the grains are soft. Stir it again and again and add water if necessary.

In the meantime, heat 2 tablespoons of coconut oil in a pan and fry the kohlrabi and carrot cubes for 8-10 minutes until al dente. Remove from heat, mix in the vegetables and parsley and season with Parmesan, the remaining coconut oil, salt and couscous pepper. Serve with chopped chickweed.

Preheat the oven to 180 degrees (convection). Peel the onion and chop finely. Wash, dry and sort the ribwort and baby spinach. Cut large leaves into small pieces. Wash the grapes and cut them in half when they are very large.

Heat the peanut oil in a pan and sauté the onion cubes for 5 minutes. Add the ribwort and baby spinach and let them collapse. Remove the pan from the heat and add the grapes and sour cream. Mix everything together and season with salt and pepper.

Cut a lid from the zucchini and scoop out the inside with a small spoon. Then fill the zucchini with the ribwort mixture and place in a baking dish. Put the lids on and drizzle the rest of the peanut oil over them. Bake in the oven (center) for 40-50 minutes.