Garlic Spinach Parmesan Pasta

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

250g spaghetti (I used Rietvell); cooked "al dente" 

500g bag of stemless spinach; steamed, strained and excess water squeezed out 

15 garlic cloves; minced 

1 cup of grated Parmesan cheese; save two pinches for garnishing when serving 

2 drizzles of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry the garlic in a drizzle of olive oil for 1 minute. Mix in the spinach and salt, reduce heat, add the cooked spaghetti on top, and then turn the heat off. Add a drizzle of olive oil, about 5-6 turns of freshly ground black pepper, and the Parmesan cheese. Mix together, garnish with a pinch or two of Parmesan cheese, and enjoy! 

X-mas Salad: Watercress Pomegranate Mint

Serves two as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

100g watercress; washed and long stems removed 

1 handful of mint leaves; torn into bits by hand 

1 pomegranate 

Juice of half a lemon 

Juice of half a mandarin 

A pinch of salt 

2 drizzles of extra-virgin olive oil 

Preparation: 

Cut the pomegranate into two halves. Scoop out the flesh of one half using a spoon and put in a large bowl. Add the watercress and mint leaves to the bowl. Squeeze in the juice of the remaining one half of the pomegranate in the bowl. Add the remaining ingredients (lemon, mandarin, salt and oil) and toss together. Enjoy and Merry Christmas! 

Traditional BBQ Onion Potato with "Mitmita" - Part II

Slight modifications to Part I 

Serves two as a side dish 

Ingredients: 

5 medium-sized potatoes; washed 

1 red onion; sliced crosswise into rings 

Sea salt and freshly ground black pepper to taste (I use 2 pinches of salt and a few turns of pepper per potato)

Mitmita to taste (I use about 2 to 3 pinches per potato) 

Extra-virgin olive oil to taste (I put in a quick drizzle for each pinch of Mitmita) 

Yoghurt to taste (optional) 

Preparation: 

Prepare potatoes following the steps in Part I, implementing this slight change: sprinkle in sea salt and black pepper when wrapping potatoes in aluminium foil. When the potatoes are ready, unwrap the foil, sprinkle in the Mitmita, and top it up with olive oil. Add more salt or black pepper as desired. If using, spread a layer of yoghurt on top. Enjoy with a salad on the side!  

Soy Sauce Rice with Kale, Mushrooms, Pepper and Grilled Onion

Serves two 

Tip: When grilling outside (or inside!), it's a good idea to grill a couple of whole red onions wrapped in aluminum foil (without removing skin; halved but put together in a single wrap) by putting them next to the coals, for about half an hour. Save any leftover in the fridge and use as ingredients in other dishes, such as the one below. 

Ingredients: 

1 cup Valencian rice (or any rice equivalent to Japanese rice); cooked to a fluffy texture 

1 cup chopped Oyster mushrooms (after removing hard steams and washing) 

1 cup chopped Champignon mushrooms (after removing hard stems and washing) 

2 cups chopped kale (after removing stems and washing) 

3 cups chopped spinach (after removing stems and washing) 

½ Mirasol pepper (red pepper- the long, wrinkled and thin type); seeded and cut in cubes 

3 tablespoons of minced ginger 

½ red onion; grilled, otherwise roasted or raw; chopped 

3 tablespoons of extra-virgin olive oil 

1 tablespoon of sesame oil 

Soy sauce and freshly ground black pepper to taste

Note: If using raw red onion, put it in at the same time as the mushrooms. 

Preparation: 

Once the rice finishes cooking, remove from heat and then drizzle in the sesame oil. To make the sauce, put mushrooms in a pan over medium heat and cook them in a tablespoon of olive oil for 3 to 5 minutes, or until they start to brown. Add the ginger, kale and one tablespoon of olive oil, and then stir together before covering the pan. Reduce heat to low and cook for about 5 minutes, or until the kale starts to soften. Add the spinach, red pepper, grilled/roasted onion, and then drizzle in the remaining tablespoon of olive oil. Cover the pan and cook on low heat for 3 to 5 minutes, or until the spinach wilts slightly. Season with freshly ground black pepper and then remove from heat immediately. Serve with the rice on the side, and enjoy with soy sauce to taste!

Arugula Feta Cheese Avo Salad (with more goodies in it)

Serves two as a side dish 

Ingredients: 
(select organic ingredients as much as possible) 
For the salad: 
4 red radishes; first halved lengthwise and then cut into half-circles crosswise
50g or 2 handfuls of arugula
1 small-sized cucumber; peeled imperfectly and chopped into cubes
1 handful of alfalfa sprouts; washed and dried
1 cup of chopped feta cheese
2 small-sized avocados; peeled, seeded and chopped into cubes
1 handful of mint leaves

For the dressing: 
Juice of half a lemon
3 drizzles of extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Preparation: 
Put all salad ingredients in a large bowl and then add the dressing. Toss together and enjoy!

Green Smoothie Variation 1

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

1 small-sized banana; roughly chopped

2 cups of almond milk 

½ of a medium-sized cucumber; peeled and roughly chopped 

1 celery stalk; leaves removed and roughly chopped

1 handful of mint leaves

1 handful of spinach leaves

1½ teaspoon of lightly toasted seed mix (brown flax seeds, white and black sesame seeds and chia seeds)

Preparation:

Excluding the leafy greens, add all other ingredients to a blender and give it an initial churn. Switch the blender off, add the spinach and mint, and then blend to a smooth consistency. Enjoy!

Mushroom Spinach Eggs - Part II

Serves two 

Ingredients: 

(select organic ingredients as much as possible) 

4 organic eggs 

3 handfuls of spinach; washed, stems removed and lightly steamed 

1 handful of black trumpet mushrooms; washed and roughly chopped 

5 garlic cloves; minced 

1 tablespoon of extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

Preparation: 

In a pan over medium heat, cook mushrooms in olive oil for 2 to 3 minutes. Add the garlic and cook for another 2 to 4 minutes, or until the mushrooms soften slightly. Squeeze excess water from the steamed spinach and chop it roughly before adding it to the pan. Stir together and cook for just a minute. Finally crack the eggs into the pan, ensuring even distribution of the yolks. Add sea salt and black pepper to taste and continue to cook for 3 to 5 minutes, or until the egg whites are thoroughly cooked through whilst the yolks remain runny. Enjoy with a side dish of your choice (pictured is a heated up leftover grilled potato with sprinkles of freshly minced cilantro)!

Sesame-flavoured Rice with Kale, Mushoom and Red Bell Pepper

Serves two

Ingredients: 

(select organic ingredients as much as possible) 

1 cup Valencian rice (or any rice equivalent to Japanese rice); cooked to a fluffy texture

12 large kale leaves; stems removed, leaves thoroughly washed and torn into smaller bits by hand 

8 medium to large oyster mushrooms; hard stems cut off, washed and roughly chopped 

3 tablespoons of minced ginger

1 red bell pepper; seeded and halved, then preferably grilled or otherwise roasted and skin removed

2 tablespoons of extra-virgin olive oil

1 tablespoon of sesame oil

Sea salt to taste

Preparation:

In a pan over medium heat, cook mushrooms in a tablespoon of oil for 3 to 5 minutes, or until the mushrooms start to brown. Add the kale, ginger and salt, and stir together before covering the pan with a lid. Cook over low heat for 7 to 10 minutes, or until the kale softens. Remove from heat. Once the rice finishes cooking, remove from heat and drizzle in the sesame oil. Dish out some rice onto a bowl, add some of the kale and mushroom mixture on top, and if desired, drizzle in more sesame oil. Serve the grilled/roasted red bell pepper on the side. Enjoy!  

Rice Alfalfa Salad

Serves two 

Ingredients: 
(select organic ingredients as much as possible)

For the salad 
1 cup salad mixed rice (substitute: brown rice or Basmati rice); steamed and let cool
50g arugula
1 cup shredded red cabbage
2 cups alfalfa sprouts
12 pear tomatoes; quartered
1 handful of mint leaves; torn by hand into bits
1 shallot; first cut lengthwise and then sliced crosswise

For the dressing: 
Juice of a lemon
3 drizzles of extra-virgin olive oil
Sea salt to taste

Preparation: 
Put all salad ingredients in a large bowl, squeeze in lemon juice, drizzle in olive oil and add sea salt to taste. Toss together and enjoy!

Crunchy & Colourful Salad - Variation 1

See the original Crunchy & Colourful Salad here. 

Serves two as a side dish 

Ingredients: 

(select organic ingredients as much as possible)

For the salad 

2 cups shredded red cabbage 

1 cup shredded green cabbage 

2 handfuls of alfalfa sprouts 

1 handful of cilantro leaves; roughly chopped 

For the vinaigrette

¼ red onion; minced 

Juice of a lemon 

4 tablespoons of extra-virgin olive oil
Sea salt to taste 

Preparation: 

To make vinaigrette put all ingredients in a glass bottle, close with a lid and shake well. You should get a homogeneous yellowish mixture flecked with red onion. Put salad ingredients in a large bowl, dress with the vinaigrette, toss together and enjoy!  

Crunchy & Colourful (CC) Salad

                                                      

Serves three as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

For the salad 

80g arugula 

2 cups shredded red cabbage 

1 cup shredded green cabbage 

1 carrot; grated 

1 white carrot; grated 

For the vinaigrette 

¼ red onion; minced 

Juice of a lemon 

4 tablespoons of extra-virgin olive oil
Sea salt to taste 

Preparation: 

To make vinaigrette put all ingredients in a glass bottle, close with a lid and shake well. You should get a homogeneous yellowish mixture flecked with red onion. Put salad ingredients in a large bowl, dress with the vinaigrette, toss together and enjoy!  

Morning Green Smoothie

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

2 cups almond milk 

1 medium-sized banana; sliced crosswise 

1 celery stick; leaves removed and roughly chopped 

2 handfuls of spinach; washed and stems removed 

1 handful of cilantro leaves 

2 tablespoons of lightly toasted seed mix (brown flax seeds, white and black sesame seeds, chia seeds) 

Preparation: 

Excluding the leafy greens, put all other ingredients in a blender and give it an initial churn. Add the spinach and cilantro and then blend to a smooth consistency. Enjoy with Croissant Integral on the side! 

Moringa Cacao Smoothie

Serves two 

Ingredients: 

1 large banana; sliced crosswise 

2 cups almond milk 

3 tablespoons lightly toasted brown flaxseeds 

1 heaped teaspoon moringa powder 

1 heaped teaspoon cacao powder 

Preparation: 

Put all ingredients in a blender, in the order listed above. Blend to a smooth consistency and enjoy! 

Trumpet Mushroom Rice

Serves two 

Ingredients: 

1 cup Basmati rice; steamed to a fluffy texture 

100g black trumpet mushrooms; washed, drained and roughly chopped 

80g arugula 

10 quail eggs; soft boiled and halved 

1 red tomato; cut in cubes (even better to use ripe red cherry tomatoes; about 10, halved) 

6 garlic cloves; minced 

3 tablespoons of extra-virgin olive oil 

Juice of half a lemon 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in a tablespoon of olive oil for about 3 minutes. Add the garlic and continue cooking for another 5 to 7 minutes, or until the mushrooms soften. Be careful not to burn the garlic. Add salt to taste and turn off heat. Put the arugula, quail eggs and tomato in a large bowl. First add lemon juice, salt and black pepper to the bowl and then mix in the cooked mushrooms. Drizzle in the remaining olive oil and then finally add the cooked rice to the bowl. Mix together and enjoy! 

Breakfast Carrot Pumpkin Soup

Serves two 

Ingredients: 

2 medium-sized carrots; peeled and chopped crosswise 

1 wedge of Cinderella pumpkin; peeled, seeded and roughly chopped 

2 tablespoons of minced ginger 

½ yellow onion; roughly chopped 

1 bay leaf 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Lightly toasted seed mix (flax seeds, sesame seeds, chia seeds) to garnish 

Preparation: 

In a pot over medium heat, cook onion in a tablespoon of olive oil for 1 to 2 minutes. Put in the pumpkin and continue cooking for about 3 minutes. Then add the carrots and ginger and cook for another 5 to 7 minutes, or until the vegetables start to soften. Fill the pot with water until the vegetables are just submerged, put in the bay leaf and then bring to a boil. Reduce to a simmer and continue cooking for 7 to 10 minutes, or until the vegetables become completely tender. Stir in salt, transfer to a blender and then blend to a smooth consistency. Garnish with seed mix and enjoy whilst hot!