News – Recipes to innovate

Recipes to innovate your business

Since the boom of social media, trends have become viral and easy to spread around the world, food is not an exception. Flexible, healthy and easy to make, these recipes are here to take your business to the future, without much effort.



Or Mocktails, are perfect refreshing drinks to serve with brunches, lunches or dinner! Here are some of the best ones you can easily add to your menu:


Mountain Mojito Mocktail


15ml lime juice
15ml oz agave
15ml blood orange purée
4 fresh mint leaves
Splash of soda water


Muddle the mint along with the lime juice and agave in a Collins glass
Add ice and the rest of the ingredients
Top with soda water
Garnish with fresh mint


Rosemary blueberry smash


7-8 Blueberries
1 Rosemary sprig, stripped
30ml Honey syrup
30ml Fresh lemon juice
120ml Sparkling mineral water



Gently muddle blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker. Add lemon juice and shake, covered, with ice vigorously for 10 seconds. Strain through a mesh strainer into a tall glass of fresh ice. Top with sparkling water and stir to incorporate.


Coconut, cucumber, lime and mint cooler


240ml of Coconut water
2 cucumbers sliced very thinly
120ml of Lime juice
50g of Sugar (optional)

1/4 bunch of Chopped mint leaves



Combine coconut water, cucumbers, lime juice, sugar and mint leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails.

Measuring up to the famous Buddha and Acai bowls, this native Hawaiian dish has become the latest global health trend. It is flexible, easy to make and full of fiber and protein. Below is a good recipe that your customers will love.


Salmon & Avocado Poke Bowl
Servings: 4



1 pound previously frozen wild salmon, skinned and cut into 2cm cubes
150g avocado dices
120g thinly sliced yellow onion
120g thinly sliced scallion greens
120g chopped fresh cilantro
120g tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
½ teaspoon Sriracha Brown 
Rice Salad

400g cooked short-grain brown rice, warmed
1 bunch of packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Chinese-style or Dijon mustard



Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl. Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

A classic Spanish cold soup made of raw blended vegetables, perfect for summer. Surprise your customers with this recipe.

Green gazpacho: 
Servings: 4



100g bag baby spinach
2 garlic cloves
1 large cucumber, deseeded and chopped
¼  bunch of parsley
¼  bunch of cilantro
100g avocado pulp
1 medium white onion diced
1 medium green bell pepper deseeded and chopped
100g natural yogurt
100ml of water
1 tbsp lemon juice
2 tbsp extra virgin olive oil



Put all the ingredients, except the parsley, cilantro, olive oil and avocado into a food processor with a pinch of salt, process until the vegetables are minced. 
Put half of the parsley and cilantro leaves bunches along with the rest of the ingredients into the food processor, and process until you get a smooth purée, add more water if necessary. 
Taste, adjust the salt or lemon juice if desired and let the soup chill for 1 or 2 hrs.
Decorate with the rest of the leaves and serve.




Smoothie bowls are a huge health trend, not only because they are delicious but also because the possibilities are endless. If your business offers breakfasts, this is a perfect and easy dish to add to your menu. Below is our favorite recipe.


Peach, Orange, and Berry Smoothie Bowl
Servings: 2


Side A:
50g of blueberries
70g of blackberries
120ml of strawberry yogurt
50ml of milk


Side B:
60ml of orange juice
4 medium peaches deseeded and chopped
2 bananas chopped
120ml of milk




Blend side A and side B separately without the milk; add the milk slowly until everything is smooth and not too liquid.
Pour into separated pouring cups
Set the bowl, and pour the berry and peach smoothie at the same time on opposite sides of the bowl to get the half-half effect.
Top with a drizzle of honey, walnuts, granola and some berries.


Another healthy trend star, avocado smoothies can be mixed with any other type of fruit and make a unique breakfast. Here is an easy idea for your innovative menu.


Avocado, coconut and banana smoothie
Servings: 2


150g avocado pulp
120ml of coconut milk
2 bananas
1 tbsp of Honey


Blend everything, serve and top with a drizzle of honey.


Ricardo Leyvas at The Little Nell, Aspen

Danielle Walker of Against All Grain

Cornelia Guest of Cornelia Guest Events

Martha Cheng of Eating Well


Phone: (+34) 932 208 481

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