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Colour up - More colour, more enjoyment!

Colours play an important role not only in art, but in our nutrition as well. Colourful foods add variety to our plates, and have a positive influence on our moods and on our health as well. The vibrant colours of vegetables, fruits and spices hint at their valuable contents, and the way they supply us with vitamins, minerals and antioxidants. From juicy red to bright yellow or deep green – colour theory has a major influence on our nutrition, and can not only stimulate or curb our appetites, it can also help us be more aware of what we eat.
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Healthy eating with the rainbow concept

The rainbow concept makes healthy eating simple and enjoyable. Instead of complicated food lists and counting nutrients, it focuses on colourful, plant-based eating. The idea: The more colours are on your plate, the more healthy nutrients you are consuming.

The colours of the foods offer a wide range of health benefits. Click in the center of the circle.

Tips for colourful nutrition

You can use these simple tips to integrate the rainbow concept into your everyday life effortlessly, and enjoy the health benefits of a varied diet.

1.

Vary the types of fruits and vegetables you eat.

2.

Take the colour challenge when you shop: Choose something from every colour group.

3.

Have different colours on hand as healthy snacks.

4.

Store colourful foods in the freezer.

5.

Add colourful vegetables to your favourite dishes.

Colourful vegetables,

for more colour on your plate!

Purple cauliflower

Historically, cauliflower was colourful by its nature. Today, however, we prize perfect white heads of the vegetable. The coloured pigments are produced naturally by anthocyanins. These are antioxidants that can help protect cells against harmful free radicals associated with ageing as well as with illnesses like cancer and cardiovascular disorders.

Yellow beets

Yellow beets are, like red beets, rich in nutrition. They have a milder taste, however, and are ideal for adding colour to your plate in the winter. They contain valuable substances like vitamin B, iron and folic acid, which cleanse the blood, prevent infection and stimulate the metabolism. Eat them raw for the biggest health impact.

Green zebra tomatoes

Green zebra tomatoes impress with their green colour and yellow stripes, which they retain even when they are ripe. They are rich in antioxidants like chlorophyll and carotenoids, support health, and have a spicy taste and unique colour that add a special flair to any dish.

Red potatoes

Red potatoes with the skins on offer not only an interesting taste experience, but also contain significantly more phenols (antioxidants) than conventional potato types.

Expand your horizons!

Many natural foods are not only healthy, but also excellent dyestuffs. They colour or foods and can help us get creative, from the kitchen to DIY projects. Red beets give foods an intense red colour, turmeric dyes a bright yellow, and blueberries create deep blue. These natural dyes are also environmentally-friendly, so they can be used anywhere. Get inspired by nature, and discover the world of food dyes!

Dyeing candles with food

Materials

White candle wax flakes (or old candle ends) // Wicks // Candle forms (such as silicone forms or empty yoghurt cups) // A pot for melting the wax // A heat-resistant mixing container // A spoon or stirrer

Natural dyes
Red beets → red/pink, Turmeric → yellow, 
Matcha powder→ green, Paprika powder → orange

Steps

Prepare dyes

Red beets: Chop red beets into small pieces and simmer with a small amount of water until the colour transfers to the water. Strain the liquid and reduce it until it is viscous.

Turmeric/matcha/paprika powder: These powders can be mixed directly into the wax.

Melt the wax

Fill the pot with wax flakes and melt it at low heat. Stir occasionally until they are fully melted.

Add dye

Once the wax has melted, add the desired dye.

For liquid dyes:

Drip the reduced red beet liquid slowly into the wax and stir well.

For powders: Add the turmeric, matcha or paprika powder directly to the wax and stir until the dye is distributed evenly.

Pour the candles

Place the wick in the middle of the form.

Pour the dyed wax carefully into the form, holding the wick upright.

Let the candles cool and harden at room temperature.

Tip: You can create different colour layers by pouring the wax in stages and allowing each to cool before you add the next layer.

Remove the forms

Once the wax has hardened completely, carefully remove the candles from the forms.

Batiks with food

Materials

A string // Scissors // A natural fabric (like a cotton T-shirt) // Rubber bands // Berries // A pot // A sieve // Vinegar // A bowl // A bucket or other container

Natural dyes
Turmeric → yellow

Steps

Boil the Turmeric powder

Heat the turmeric powder in a pot with around 1 litre of water until they boil.

Prepare the material

Gather up the material at one point and twist it into a small ball. Bind the ball with a string and fix it in place with rubber bands as well.

Dye the material

Place the prepared ball of fabric in a bowl and pour the strained turmeric liquid evenly over the fabric so that it is completely covered.

Soak

Let the material soak for several hours or overnight in the turmeric liquid to achieve an intense colour.

Open and fix

Remove the string and rubber bands from the material and spread it out. To fix the colour, place the material in a container with a mix of water and vinegar (ratio 2:1) and add a little salt. Leave the material in the liquid for around an hour and turn it occasionally.

Final wash

Wash the material carefully by hand to ensure that no dye gets into your washing machine.

Tip: Full instructions are available, for instance, on YouTube. We hope you enjoy creating batik fabrics!

Colourful noodle recipe

Materials

200 g semolina or regular flour // 2 large eggs // 1 pinch of salt // 1-2 T olive oil (optional)

Natural dyes
2-3 T red beet juice → red/pink,
2-3 T spinach purée → green, 
1-2 t turmeric powder → yellow

Steps

Prepare the basic dough

1. In a large bowl, mix flour or semolina with a pinch of salt.

2. Add the eggs and mix well. You can also add olive oil if desired.

3. Knead the dough until it is smooth and elastic. If the dough appears dry, you can add a little water. Let the dough rest, covered, for around 30 minutes.

Divide the dough

Divide the dough into three equal portions.

Colours

Red colour:
Knead one portion of the dough with 2-3 T of red beet juice until the dough is evenly dyed. Add more juice if needed to achieve the desired colour intensity.

Green colour:
Knead one portion of the dough with 2-3 T of spinach purée until the dough is evenly dyed green. You can add more spinach purée if needed to intensify the colour.

Yellow colour:
Knead the last portion of dough with 1-3 t of turmeric powder until the dough is evenly dyed yellow. You can add more turmeric if needed to intensify the colour.

Roll out the noodle dough

Roll the dyed dough out thin on a surface dusted with flour. You can then cut it to the desired shape or roll it through a noodle machine.

Cook the noodles

Cook the dyed noodles in a large pot in salted water until they are al dente. Cooking time may vary depending on the thickness of the noodles.

Serve

Pour out the colourful noodles and serve them with sauces or side dishes as desired.

You can prepare creative and visually appealing dishes with these colourful noodles that are not only tasty, but eye-catching as well!

Colourful power in your glass!

Refreshing, healthy and colourful – our smoothie recipes are vitamin-packed powerhouses! Each colour represents not only a fruity taste, but also specific health advantages. Whether you need a boost of energy in the morning or a healthy snack for any time of day – there’s something here for every palate.

What's inside?

Ingredients

1 cup of strawberries (fresh or frozen)
1 cup of raspberries (fresh or frozen)
1/2 cup of pomegranate seeds
1 banana (optional, for added sweetness)
1 cup of water or coconut water
1 teaspoon of honey (to taste, optional)

And this is how it works!

  • Put the strawberries, raspberries, and pomegranate seeds in the mixer.
  • • Add the banana, if desired, and the water or coconut water.
  • • Mix everything until the smoothie has a smooth consistency.
  • • Taste the smoothie and add honey if desired.
  • • Serve the smoothie fresh and cooled.

What's inside?

Ingredients

1 cup of mango (fresh or frozen)
1 cup of pineapple (fresh or frozen)
1/2 teaspoon of turmeric powder
1 banana
1 cup of water or coconut water
1 teaspoon of agave syrup or honey (to taste, optional)

And this is how it works!

  • Put the mango, pineapple and banana in the mixer.
  • Add the turmeric powder and the water or coconut water.
  • Mix the ingredients until the smoothie is creamy.
  • Taste the smoothie and add agave syrup or honey if desired.
  • • Serve the smoothie right away for a tropical taste experience.

What's inside?

Ingredients

1 cup of fresh spinach
1/2 cucumber
1 apple (cored and cut into pieces)
1/2 lemon (juice)
1 cup of water or coconut water

And this is how it works!

  • Add the spinach, cucumber and apple to the mixer.
  • Add the lemon juice and the water or coconut water.
  • Mix everything until the smoothie has a homogeneous consistency.
  • Enjoy this refreshing smoothie as a detox booster.

What's inside?

Zutaten

1 cup of blueberries (fresh or frozen)
1 banana
1/2 cup of Greek yoghurt (optional, for creamy consistency)
1 cup of water or almond milk
1 teaspoon of honey (to taste, optional)

And this is how it works!

  • Put the blueberries and banana in the mixer.
  • Add the yoghurt (if desired) and the water or almond milk.
  • Mix the ingredients thoroughly until the smoothie is creamy and smooth.
  • Add honey if desired and mix briefly.
  • Serve the smoothie cool and enjoy the power of blueberries.

From our restaurant, for your home:

Now, you can experience the diverse colours and tastes of our kitchen at home. We’ve assembled the best recipes from our restaurant for you, so you can enjoy our culinary creations in your very own home.

Colourful pasta verde with sweet potato olive sugo and crumbled feta in spinach-lime pesto

for 4 persons

Ingredients

For green tagliatelle noodles:
400 g green tagliatelle

For sweet potato olive sugo:
2 medium sweet potatoes
100 g black olives (pitted)
1 onion
2 cloves of garlic
400 g strained tomatoes
2 T olive oil
1 t dried thyme
1 t paprika, sweet
Salt and pepper to taste

For the spinach-lime pesto:
100 g fresh spinach
50 g grated Parmesan
50 g pine nuts
1 clove of garlic
Juice and zest of one lime
100 ml olive oil
Salt and pepper to taste

For the garnish:
150 g feta cheese

Steps

Cook the green tagliatelle:

  • Bring a large pot filled with salt water to a boil.
  • Cook the green tagliatelle according to the instructions on the package until al dente.
  • Strain and set to the side.
  •  

Prepare the sweet potato olive sugo:

  • Peel the sweet potatoes and cube.
  • Finely chop the onion and garlic.
  • Heat the olive oil in a large pan and sauté the onions.
  • Add the garlic and sauté briefly.
  • Add the cubed sweet potato to the pan and brown for around 5 minutes.
  • Add the strained tomatoes, thyme, paprika powder, salt and pepper.
  • Mix everything well and simmer covered around 15 minutes at moderate heat until the sweet potatoes are soft.
  • Chop the pitted olives and add them to the sugo shortly before the end of the cooking time.

Prepare the spinach-lime pesto:

  • Wash the fresh spinach and drain water.
  • Add the spinach, Parmesan, pine nuts, garlic, lime juice and lime zest to a mixer and purée.
  • Add the olive oil a little at a time to create a creamy consistency.
  • Add salt and pepper to taste.

Serve:

  • Mix the green tagliatelle noodles with the spinach-lime pesto.
  • Spread sweet potato olive sugo over the top of the noodles.
  • Crumble the feta and spread on top.

“Colourful beet bowl” parsnips, red beet bowl with pepper couscous and sesame ginger dressing

for 4 persons

Ingredients

For the bowl:
3 medium parsnips
3 medium red beets
2 T olive oil
1 t cumin (ground)
Salt and pepper to taste
200 g couscous
1 red pepper
1 yellow pepper
1 bunch of fresh parsley
100 g feta cheese (optional)

For the sesame-ginger dressing:
1 T tahini
2 T soy sauce
1 T rice vinegar (or apple cider vinegar)
1 T maple syrup (or honey)
1 T fresh grated ginger
Juice of half a lemon
2-3 T water (for consistency as needed)

Streps

Roast the parsnips and red beets:

  • Pre-heat the oven to 200 °C.
  • Peel the parsnips and red beets and cut them into bite-size pieces.
  • Mix the cubed vegetables with olive oil, cumin, salt and pepper in a bowl.
  • Spread the vegetables onto a sheet covered with parchment paper and roast in a pre-heated oven for approx. 25-30 minutes until soft and lightly browned. Turn once.
  •  

Prepare the pepper couscous:

  • Allow the couscous to soak in lightly salted water according to the preparation instructions on the package.
  • Remove the seeds from the pepper and cube.
  • Chop the parsley finely.
  • Mix the couscous with the peppers and chopped parsley.

Prepare the sesame-ginger dressing:

  • Mix tahini, soy sauce, rice vinegar, maple syrup, grated ginger and lemon juice in a small bowl.
  • Add enough water to give the dressing a creamy, yet liquid consistency.
  • Add salt and pepper to taste.

Serve:

  • Divide the couscous into four dishes.
  • Top with the roasted parsnips and red beets.
  • Crumble the feta cheese into small pieces and spread over the bowls if desired.

Grilled pork loins under a green blanket with balsamic sauce and red beet clouds

for 4 persons

Ingredients

For the pork loins:
4 pork loin steaks (each approx. 150-200 g)
Salt and pepper
2 T olive oil

For the herb crust:
100 g fresh herbs (such as parsley, thyme, rosemary)
50 g breadcrumbs
50 g grated Parmesan
1 clove of garlic
50 g softened butter
1 T Dijon mustard
Salt and pepper

For the red gnocchi:
500 g potatoes (cooked to soften)
1 medium red beet, cooked and puréed
200-250 g flour
1 egg
Salt

For the balsamic sauce:
2 shallots
2 T olive oil
150 ml balsamic vinegar
200 ml beef stock
1 T honey
50 g cold butter (cubed)
Salt and pepper

Steps

Prepare the red gnocchi:

  • Cook the potatoes in salted water until soft, drain, peel and press through a potato press.
  • Add the red beet purée, the egg and a little salt to the potatoes and mix well.
  • Add flour a little bit at a time to create a smooth dough. The dough should not be too sticky, and not too firm.
  • Divide the dough into four portions, form into long rolls, and cut into small pieces. Press down slightly with a fork to shape into gnocchi.
  • Bring salted water to a boil in a large pot and cook the gnocchi in batches until they rise to the surface. Remove with a slotted spoon and set aside.

Prepare the herb crust:

  • Mince the fresh herbs.
  • Mince or press the garlic.
  • Mix the herbs, breadcrumbs, Parmesan, garlic, butter, and Dijon mustard into a homogeneous mixture in a bowl. Add salt and pepper to taste.
  • Form the mixture into a disc on a piece of plastic wrap and allow to harden in the refrigerator.

Roast the pork loin steaks:

  • Season the pork loin steaks with salt and pepper.
  • Heat the olive oil in a pan and sear the steaks on both sides until they have a nice crust (around 2 minutes per side).
  • Remove the steaks from the pan and place on a baking sheet lined with parchment paper.
  • Cut the herb crust into four portions and spread on the steaks.
  • Bake for around 10 minutes at 180 °C in a pre-heated oven until the crust is brown.

Prepare the balsamic sauce:

  • Chop the shallots finely.
  • Heat the olive oil in the same pan (without the steaks) and sauté the shallots in it.
  • Add the balsamic vinegar and allow to cook down by about half.
  • Add the beef stock and honey and reduce once again until the sauce has a syrupy consistency.
  • Add the cold butter bit by bit while stirring to bind the sauce. Add salt and pepper to taste.

Serve:

  • Serve the red gnocchi on plates.
  • Place the baked pork loins beside them.
  • Drizzle the balsamic sauce over the dishes, or serve separately.

Surf & turf, wild salmon fillet on purple horseradish-red beet sauce with potato barley risotto

for 4 persons

Ingredients

For the wild salmon fillet:
4 wild salmon fillets (each approx. 150-200 g)
Salt and pepper
1 T olive oil
1 t lemon juice
1 t chopped fresh dill (optional)

For the red beet-horseradish sauce:
2 medium red beets, cooked and puréed
1 T freshly grated horseradish (or horseradish from a jar)
1 shallot
1 T butter
100 ml vegetable stock
100 ml cream
1 T balsamic vinegar
Salt and pepper

For the potato-barley risotto:
200 g pearl barley
2 medium potatoes (waxy)
1 shallot
2 T butter
100 ml white wine
500 ml vegetable stock (warm)
50 g grated Parmesan
2 T Crème fraîche
Salt and pepper

Steps

Prepare the potato-barley risotto:

  • Chop the shallots finely.
  • Peel the potatoes and cube.
  • Heat 1 T butter in a large pan and sauté the cubed shallots.
  • Add the barley and cubed potatoes and sauté briefly.
  • Quench with white wine and simmer while stirring.
  • Add the warm vegetable stock bit by bit, stirring regularly until the barley and potatoes are cooked (approx. 25-30 minutes).
  • Stir the Parmesan and remaining butter into the risotto.
  • Add Crème fraîche, salt and pepper to taste.

Prepare the red beet-horseradish sauce:

  • Chop the shallots finely.
  • Heat the butter in a small pan and sauté the cubed shallots.
  • Add the red beet purée and horseradish and sauté briefly.
  • Pour in vegetable stock and cream and mix well.
  • Add the balsamic vinegar and allow the sauce to simmer around 10 minutes on moderate heat.
  • Add salt and pepper to taste. If the sauce is too thick, add a little more stock or cream.

Frying the wild salmon fillets:

  • Season the wild salmon fillets with salt, pepper, and lemon juice.
  • Heat the olive oil in a large pan.
  • Fry the salmon fillets, skin side down, for around 3-4 minutes at moderate heat until the skin is crispy.
  • Turn the fillets and fry for another 2-3 minutes until the salmon is just cooked through (should still be slightly pink inside).
  • Add chopped fresh dill to taste.

Serve:

  • Place the potato-barley risotto in the centre of the plate.
  • Place the wild salmon fillets on top.
  • Spoon the red beet-horseradish sauce around the risotto or drizzle it over the dish.

How do you add colour to your plate?

You could win a Kindle Paperwhite, 3x vouchers for Art Night (each good for 2 guests) and 3x glasses in the PANTONE Colour of the year

How colourful do you cook? Tag us on Instagram! @apetito_catering

Send us an e-mail to: catering-aktionen@apetito-catering.de or use the form.

COMPETE AND WIN

Kontakt

T +49 5971 8070 3333

info@apetito-catering.de

Links

Impressum

Datenschutz

apetito catering

© apetito catering B.V. & Co. KG, 2024

Yellow and orange

Carotenoids

Carotenoids like beta carotine promote cell health and support the skin and eyes.

green

Chlorophyll

Chlorophyll in green vegetables promotes blood formation and detoxifies the body.

Blue and purple

Anthocyanins

Anthocyanins protect cells and support general health.

red

Lycopene

Lycopene in red foods like tomatoes protects against cardiovascular illnesses and reduces inflammation.

Teinahmebedingungen

§ 1 Veranstalter, Anwendungsbereich, Gewinnspiel

Der Veranstalter veranstaltet ein Gewinnspiel und stellt dafür einen oder mehrere Preise bereit, die nach Maßgabe der nachfolgenden Bestimmungen an die oder den Gewinner (m/w/d) ausgehändigt werden.

Veranstalter des Gewinnspiels ist die apetito catering B.V. & Co. KG, Bonifatiusstraße 305, 48432 Rheine, (Amtsgericht Steinfurt, HRA 5828, Sitz: Rheine; Umsatzsteuer-Identnummer: DE 815 101 064) vertreten durch die persönlich haftende Gesellschafterin apetito catering Europe B.V. mit Sitz in Denekamp (NL) (Eingetragen im Handelsregister Kamer van Koophandel, voor Oost Nederland: 08204028 ), diese vertreten durch den Geschäftsführer Herrn Andreas Oellerich.
Diese Teilnahmebedingungen und Datenschutzbestimmungen gelten für das Gewinnspiel „Food for fans“ (nachfolgend „Gewinnspiel“).

§ 2 Teilnahmeberechtigung

Teilnahmeberechtigt am Gewinnspiel sind alle Personen, die das 18. Lebensjahr vollendet haben. Ausgeschlossen sind Mitarbeiter der apetito catering B.V. & Co. KG sowie Mitarbeiter der mit der apetito catering B.V. & Co. KG verbundenen Unternehmen (wie z.B. apetito catering Education B.V. & Co. KG oder Menüpartner B.V. & Co. KG).

§ 3 Teilnahme, Voraussetzungen & Frist

Die Teilnahme an dem Gewinnspiel ist kostenlos.

Der Teilnehmer (m/w/d) nimmt an dem Gewinnspiel teil, wenn er die Teilnahmebedingungen einhält. Der Teilnehmer muss unter anderem das Teilnahmeformular wahrheits- und ordnungsgemäß ausfüllen. Teilnehmer kann immer nur eine bestimmte natürliche Person sein. Juristische Personen können nicht teilnehmen. Eine mehrfache Teilnahme etwa unter Pseudonym oder weiteren E-Mail-Adressen ist ausgeschlossen und führt zum Ausschluss von dem Gewinnspiel. Ausgeschlossen werden auch Personen, die sich unerlaubter Hilfsmittel bedienen oder sich anderweitig durch Manipulation Vorteile verschaffen. Gegebenenfalls können in diesen Fällen auch nachträglich Gewinne aberkannt und zurückgefordert werden. Wer unwahre Personenangaben macht, kann vom Gewinnspiel ausgeschlossen werden.

Für die Teilnahme am Gewinnspiel ist zudem die Angabe von personenbezogenen Daten notwendig, nämlich: Anrede, Privatname, Lieferadresse, Name des Betriebsrestaurants, E-Mail-Adresse.

Sollten Sie der Verarbeitung Ihrer personenbezogenen Daten im Rahmen dieses Gewinnspiels vor der Verlosung und Gewinnerermittlung widersprechen, ist Ihre Teilnahme an dem Gewinnspiel nicht mehr möglich.

Während der Dauer des Gewinnspieles müssen die Teilnahmevoraussetzungen erfüllt sein. Die Teilnahmeerklärung (Teilnahmeformular) muss auf dem vom Veranstalter angebotenen Weg firstgemäß mit den erforderlichen Daten übermittelt werden. Eine Teilnahme auf anderen Wegen als vom Veranstalter vorgegeben, ist nicht möglich und führt zum Ausschluss bzw. Nichtberücksichtigung im Gewinnspiel.

Die Gewinner werden unter allen teilnahmeberechtigten Teilnehmern per Zufallsprinzip (Losverfahren) ermittelt und per E-Mail über den Gewinn benachrichtigt. Bei Ablehnung des Gewinns wird eine erneute Auslosung per Zufallsprinzip unter allen teilnahmeberechtigten Teilnehmern durchgeführt.
Meldet sich der Gewinner (m/w/d) nicht innerhalb von 10 Tagen nach dem Absenden der Benachrichtigung, so verfällt der Anspruch auf den Gewinn. Der Anspruch auf den Gewinn verfällt ebenfalls, wenn die Übermittlung des Gewinns nicht innerhalb von 2 Monaten nach der ersten Benachrichtigung über den Gewinn aus Gründen, die in der Person des Gewinners liegen, erfolgen kann.

Teilnahmefrist ist vom 16. September bis zum 20. September 2024.

§ 4 Datenschutz

Die von Ihnen im Teilnahmeformular mitgeteilten personenbezogenen Daten (Anrede, Privatname, Lieferadresse, Name des Betriebsrestaurants, E-Mail-Adresse) werden zum Zweck der Durchführung und Abwicklung des Gewinnspiels genutzt. Rechtsgrundlage ist dabei der Art. 6 Abs.1 lit.a sowie Art. 6 Abs.1 lit. b DSGVO. Verantwortlich für die Datenverarbeitung im Sinne der DSGVO ist die apetito catering B.V. & Co. KG. Eine Übermittlung Ihrer Daten an Dritte findet nicht statt. Der Datenschutzbeauftragte der apetito catering B.V. & Co. KG sowie ihrer verbundenen Unternehmen ist Christian Hammerbacher, SPH IT + Consulting GmbH & Co. KG, Telefon: 0911 / 21 77 48 0, E-Mail: Datenschutz@sph-consulting.de.

Sie können von Ihrem Recht auf Auskunft, auf Berichtigung Ihrer Daten, auf Löschung, auf Einschränkung der Verarbeitung, Ihrem Widerspruchsrecht oder auf Datenübertragbarkeit Gebrauch machen. Hierzu können Sie uns über Datenschutz@sph-consulting.de kontaktieren. Im Übrigen haben Sie das Recht, sich bei der zuständigen Datenschutzaufsichtsbehörde zu beschweren. Durch den Widerruf der Einwilligung wird die Rechtmäßigkeit der aufgrund der Einwilligung bis zum Widerruf erfolgten Verarbeitung nicht berührt. Eine weitere Teilnahme an dem Gewinnspiel ist dann nicht mehr möglich.
Ihre Daten werden nur so lange aufbewahrt, wie es gesetzlich zulässig ist. Eine Löschung findet in der Regel nach Abschluss des Gewinnspielverfahrens statt, spätestens nach drei Jahren.

§ 5 Zusendung Information, Gewinnchance, Gewinn

Die Einwilligung zur Zusendung von Informationen bzw. Werbung stellt keine ausschließliche Teilnahmeberechtigung für das Gewinnspiel dar und hat daher keinen Einfluss auf die Gewinnchance. Der Teilnehmer/in kann die erklärte Einwilligung zur Zusendung von Informationen/Werbung jederzeit widerrufen. Ihren Widerspruch senden Sie bitte an info@apetito-catering.de.

Der Gewinn: Unter den Teilnehmenden verlost die apetito catering B.V. & Co. KG 1xKindle Paperwhite, 3xGutschein für Art-Night (jeweils für 2 Personen) und 3x einen Becher in PANTONE Colour of the year. Eine Barauszahlung des Gewinns ist nicht möglich.

§ 6 Rechtsweg

Der Rechtsweg ist ausgeschlossen.

Blau und Violett

Anthocyane

Anthocyane schützen die Zellen und unterstützen die allgemeine Gesundheit.

grün

Chlorophyll

Chlorophyll in grünem Gemüse fördert die Blutbildung und entgiftet.

Rot

Lycopin​

Lycopin in roten Lebensmitteln wie Tomaten schützt vor Herz-Kreislauf-Erkrankungen und wirkt entzündungshemmend.

Blau und Violett

Anthocyane

Anthocyane schützen die Zellen und unterstützen die allgemeine Gesundheit.

grün

Chlorophyll

Chlorophyll in grünem Gemüse fördert die Blutbildung und entgiftet.

Rot

Lycopin

Lycopin in roten Lebensmitteln wie Tomaten schützt vor Herz-Kreislauf-Erkrankungen und wirkt entzündungshemmend.

Gelb und Orange

Carotinoide

Carotinoide, wie Beta-Carotin, fördern die Zellgesundheit und unterstützen die Haut und Augen.