Today Xavier Lahuerta makes us some fluffy asparagus and zucchini detox that are very healthy but, with a sweet touch, that of Sucralin, which makes it more appetizing but without losing an iota of being healthy food.
INGREDIENTS for 2 people
- 200 grams Zucchini
- 100 grs. Green asparagus
- 50 grams Spinach leaf
- s / c Pink Pepper
- s / c EVOO Picual SIETEMIL
- s / c EVOO Arbequina Castillo de Canena Biodynamic
- 4 pcs. Chicken egg
- 5 ml liquid Sucralin
- 20 grams Tahina white
- A dessert spoon of Chia Seed
DEVELOPMENT
- Cut the zucchini into small cubes, like the asparagus. Then sauté them with EVOO Picual Sietemil
- Finally, add the spinach leaves to the rest of the sautéed vegetables, adding 5 drops of liquid Sucralin, and cook for another 2 minutes together.
- Separate the yolks from the whites, and beat the latter by one and add a few balls of pink pepper
- Mix with the beaten egg whites, a tablespoon of pink pepper, a tablespoon of chia seed, and a tablespoon of Tahina. And we keep beating it.
- Then we add the vegetables to the mixture, and that's when we add 5 more drops of Liquid Sucralin, and stir.
- Place in small molds,
- Preheat the oven to 180ºC and cook for about 8-10 minutes depending on the mold size.
- Extract after the oven, and plate with some baby spinach leaves, pink pepper, chia seeds. To finish, we finish the dish with a little Biodynamic Arbequina EVOO from Castillo de Canena.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
