Collaboration with Vita-D

Our recipes are by Daniela de Roo

Every month a new recipe – developed by a nutritionist, not a marketing department.

To the Recipes All products
New recipes monthly
Certified Nutrition Coach
Suitable for everyday use

Who Writes the Recipes

Daniela de Roo has been running her own studio since 2011, now at two locations: Ittigen and Utzigen near Bern. She is a certified nutritional coach, teaches as a lecturer and examination expert, and has written several cookbooks and health books. Additionally, there is the therapeutic side of her work with massage, Pilates, and movement therapy.

This combination was the reason for our inquiry. For her, nutrition is not a set of rules, but something that must fit into a normal daily routine. This is also true for the recipes she develops for us: suitable for everyday life instead of elaborate – and without an ingredient list that requires you to visit three stores.

Her book "Barley Grass – Green. Healthy. Holistic." is available in our shop. You can find her other work at vita-d.ch.

Why the recipes aren't ours

We market organic juice powders, proteins and supplements, bottled and distributed from St. Gallen. We are happy to explain why 33 kilograms of fresh grass become one kilogram of powder. What we are not: cooks.

Recipes that a brand writes itself can usually be recognized by the fact that their own product appears in every other step. The opposite was important to us: a recipe must first convince as a recipe. The juice powder complements it instead of carrying it.

That's why every recipe on kraftgras.ch comes from Daniela. She develops, cooks and tests. We deliver the powder and stay out of the kitchen.

From the kitchen

Juice powder in recipes

 Four things that make the difference.

Daniela’s recipes cover the entire range, from juice powders and proteins to the other products. The following four points concern the juice powders – they behave differently in the kitchen than ground grass powders.

How much goes into the recipe
As a guideline, two heaped teaspoons (5 g) per day are recommended. In recipes for multiple servings, this amount is scaled up accordingly, usually one teaspoon per serving. More than this will make the green tone dominant without improving the recipe.
Stir into cold or lukewarm liquid
The powder is added last, to cold or lukewarm liquid. At high heat, color and aroma change. Where cooking or baking is involved, we therefore stir in the greens only after cooling.
What goes well with that
Mild green and slightly sweet – this pairs well with apple, banana, lemon, ginger, mint, and coconut. In yogurt, quark, or oatmeal, it's barely noticeable. If you like the green note, combine it with a citrus accent instead of trying to mask it.
No sediment in the glass
Because only the plant sap is processed, the powder dissolves completely and doesn't crunch between your teeth. Small lumps will still form because we don't use any anti-caking agents – a whisk or milk frother will dissolve them.

You can find all recipes in our recipe collection.

Your Cookbook in Our Shop

Over 90 Recipes Barley Grass Cookbook

"Barley Grass - Green. Healthy. Holistic." is Daniela's first book. Over 90 recipes, from smoothies and breakfast bowls to soups, salads, main courses, desserts, and baked goods. She also shows, step-by-step, how to grow barley grass at home and juice it fresh.

CHF 59.00

Shipping with Swiss Post · Delivery approx. 2–3 business days

Direct from the author

Daniela also develops our online recipes

Barley Grass Cookbook

What awaits you in the book

  • Over 90 recipes, can be prepared vegan and/or vegetarian

  • Without industrial sugar and without wheat

  • Breakfast to Dessert – Soups, salads, main courses, snacks, and pastries

  • Grow barley grass yourself and extract fresh juice

  • Everyday tips and variations for the recipes

Frequently Asked Questions about Collaboration

All recipes are from Daniela de Roo, certified nutritionist and owner of Vita-D in Ittigen and Utzigen. She develops, cooks and tests each recipe herself. We produce the juice powder, we leave the cooking to her.

New recipes are added every month, so it's worth checking the recipe collection regularly at kraftgras.ch/pages/recipe.

Basically for anything that can be used in the kitchen: the juice powders as well as the protein powders and the other products from the range. New recipes are added monthly.

Yes. All four varieties are obtained using the same process and can be substituted for each other in recipes. The taste shifts slightly: barley grass is considered the most accessible variety, alfalfa the most balanced.

Better not. In strong heat, color and aroma change. Therefore, only stir the powder into the cooled or cold preparation at the end.

Two heaped teaspoons (5 g) are recommended as a daily guideline. In recipes for multiple servings, one teaspoon per serving is the usual starting point. The recommended daily dose should not be exceeded.

The recipes on kraftgras.ch are freely accessible and new ones are added monthly. The book bundles over 90 recipes in one place and also shows how to grow barley grass at home and press it fresh.

No. She runs her own studio and practice, consults, teaches, and writes books. She develops the recipes for us. You can find her other work on vita-d.ch.

The Products for the Recipes

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