5 healthy recipes to celebrate International Oceans Day

June 8 is the international day of the oceans and, to try to be consistent with the United Nations’ purpose of promoting and raising awareness of sustainable management and protection of the oceans, we thought that the best thing, at least for a day, is not to eat fish or shellfish.



Five advanced recipes for a conscious diet

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That’s why we consulted Xavier Pellicer, the Spanish chef specializing in vegetables that we have already discovered in this report on restaurants where you will fall in love with vegetables even if you are a carnivore. Because, even if you think you don’t like cauliflower or peas, when you enter his Xavier Pellicer Healthy Kitchen restaurant in Barcelona, ​​you enter a particular universe of such delicate and exquisite treatment of the plant world that we wanted to share his recipes with you

Award holder The best vegetable restaurant in the world in 2018 and “We’re Smart Plant-Based Untouchable” for several consecutive years, this chef is clear that he has been since he was 13 and, having worked with chefs Arzak or Santi Santamaría, has directed Àbac and Can Fabes, a star Michelin.

But what makes him different is his passion for organic cuisine with seasonal products, biodynamic agriculture and Ayurvedic nutrition, without too many disguises, as you will see in his subsequent proposals.

Zucchini spaghetti with basil:

  • Peel a courgette. Cut two more courgettes like spaghetti (there are specific graters for this). Reserve.
  • Blanch two ripe tomatoes, peel them, cut them into cubes.
  • Cut two spring onions brunoise. Mix the tomato and onion and add some chopped basil leaves, 15 capers, salt, ground pepper and cover with extra virgin olive oil (EVOO).
  • Cut the peeled courgettes (we reserved the skins), with a little onion, sauté them in a pan and, when they are al dente, pass them in a blender or blender.
  • We add the olive oil, a little hot water (if necessary), and other basil leaves previously blanched, cooled in water and ice and chopped.
  • Finally, add the green courgette peels, blanched like basil. We rectify the salt.
  • We get a very fine and very green cream of zucchini and basil. Reserve.
  • Fry the courgette spaghetti with the olive oil, leaving them al dente.
  • Put a base of courgette cream on the plate and on top of the spaghetti, in the center.
  • Sauce with tomato, onion, capers, basil. Cut 80 g thin slices of Parmesan cheese and arrange them with 12 kalamata olives.

Cauliflower, tomato and oregano salad:

  • Separate the hearts of an organic cauliflower of the same size.
  • Grate six naturally ripe tomatoes, season with sea salt, pepper, three grams of oregano, a few drops of vinegar and extra virgin olive oil. Mix.
  • Place the raw cauliflower florets in the tomato.
  • Leave to marinate cool for a couple of hours.
  • Serve with a few fresh salad leaves or royal quinoa.

Vegetables in vegetable ceviche:

  • For the ceviche smoothie, chop four carrots, one lime, one lemon, three spring onions and fresh cilantro, set aside.
  • Cut half a mango, four assorted organic tomatoes, one avocado, one peeled and seeded cucumber, cut four strawberries in half and cut eight cherries, removing the pit.
  • Cut a spring onion into thin wedges.
  • Lightly marinate the vegetables and fruit with part of the smoothie.
  • Put the vegetables and fruit in a deep plate, add the ceviche smoothie and a little finely rolled chilli.
  • We use the green of the chopped spring onion to finish decorating the dish together with some coriander leaves.
  • Add a drizzle of extra virgin olive oil.

Cold fennel and green apple soup with celery leaves:

  • Separate the green leaves of two fresh fennel and set aside. Cut the bulbs.
  • In a saucepan, cook the bulbs with a little oil, cut a green Granny Smith apple with the peel, removing the core.
  • Fry, add water to cover, cook for a few minutes, add the starch diluted in cold water. Season with salt.
  • Add the green fennel and blend in a blender glass until you get a fine and smooth cream.
  • Pass through a fine mesh strainer, reserve cold.
  • Cut thin sticks from another green apple.
  • Finely chop the green leaves of two washed celery stalks.
  • Arrange the apple sticks next to the chopped celery leaf, pour the cold cream.
  • Complete with a drizzle of extra virgin olive oil.

Meunière di Gavà white asparagus, hazelnut and lemon:

  • Peel eight asparagus tips. Reserve.
  • In a saucepan, bring the water to a boil. When it boils, add the asparagus, season with salt and a pinch of organic cane sugar.
  • When it comes to the boil again, count about six or seven minutes, turn off the heat and let it cool in the same pot.
  • Toast 100 g of hazelnuts in the oven. Save about eight to decorate the dish. With the rest, using a mortar, make a fine paste of toasted hazelnuts.
  • Make the juice of one lemon and set aside.
  • Remove the asparagus from the water. Take a cup of asparagus broth and put it in a saucepan.
  • Heat without boiling, add the fine toasted hazelnut paste, cook for a few minutes, add lemon juice to taste, season with salt and, if necessary, add a drizzle of extra virgin olive oil.
  • We got a light, but greasy sauce.
  • We have two asparagus per dish, cut into pieces about two centimeters long.
  • Lightly season the hazelnut meunière sauce.
  • And we decorate with the seasonal green shoots and leaves and the toasted hazelnut halves that we had previously reserved.

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