The Marbella Club’s wellness chef, Andrés Ruiz shares delicious, easy and guilt-free snacks so that you can still fit into your jeans when this is all said and done.
Chef Andrés is a Ronda native and, for the past 10 years, has specialised in what he calls ‘Haute Wellness Cuisine’. His recipes are all gluten and lactose-free and do not contain refined sugar given his ample work with guests with intolerances and allergies.
What is Chef Andrés doing during the quarantine? He’s currently studying nutrigenetics, listening to Jean Michael Jarre and making dishes that include pasta, his favourite.
We know, gazpacho is a summer thing. But why not think ahead to sunnier and warmer times?
- 3 tomatoes
- 1/2 mango. Don’t have mango? No problem. You can add strawberries or watermelon instead.
- 1/2 red pepper
- 2 roasted garlic cloves
- 1/4 cucumber
- 1 slice of gluten-free bread
- Olive oil
- Jerez vinegar, or similar
- Salt to taste
- For the garnish: Hazelnuts or sunflower seeds, sprouts, diced mango
- Place the tomatoes, peppers, cucumber, garlic and the 1/2 mango in a food processor. A hand-held turbo mixer works too! Blend.
- Slowly add in the olive oil, vinegar and salt. Blend until smooth.
- Garnish with grated hazelnuts, fresh sprouts and whatever left-over fruit you may have around in your fridge.
PEAR HUMMUS w/ CITRUS AND PAPRIKA
No joke. This is addictive.
- 100 gr cooked chickpeas (storebought is fine!)
- 2 pears
- 1 orange, peeled and sliced into wedges
- 3 roasted garlic cloves
- 2 cups of Tahini
- 2 limes
- Olive oil
- Salt and pepper
- Ground cumin
- For the garnish; sprouts, black sesame seeds, grated carrot
- For dipping: gluten-free tostadas
- Cook the peeled pears over low heat in a pot of water for 20 min. Strain and place in a food processor and add the cooked chickpeas. Add the Tahini, garlic and lime juice. Gradually add the oil and spices.
- Toast a slice of gluten-free bread.
- Place the hummus in a serving bowl, place the orange and lime wedges on top together with the sliced, toasted bread and a few slices of carrot and pear. Decorate with a few sprouts, paprika and black sesame seeds.
QUINOA SALAD w/ DATES AND DIJON
Filling and light, the perfect lunch bowl.
- 1/2 avocado, cut in cubes
- 6 raisins
- 1 sun-dried tomato
- 3 lime wedges
- 3 orange wedges
- Sunflower seeds
- 4 dates
- 1 cup Dijon mustard or any other mustard
- Lettuce mix
- 1 shallot
- Steam the quinoa, drain and let cool. Add the sliced shallot, avocado and dried tomato, sliced olives, lime wedges, orange wedges and chopped cashews.
- For the vinaigrette: Crush the dates with the mustard and play with the texture by gradually adding water.
- Place the quinoa mix in a serving bowl and top with sprouts and the sunflower seeds. Serve the vinaigrette separately and add to taste.
All recipes make 2 servings. Chef Andrés is a Ronda native and specialises in hearty and healthy wellness cuisine, Oh yeah, he’s a marathon runner, too. All of these recipes are plany-based and are part of our Food for Beauty retreats. which will resume later this year.
Let us know if you’d like to know more. And remember, #Stayhome
All illustrations by Zoe Marmentini.