No-waste green recipes to stay healthy

Winter Look and Feel – copyright – Fairmont Le Montreux Palace

The healthy reminder “Eat your greens” has become more relevant today amid the worldwide COVID-19 crisis.

The pandemic is teaching us that listening to our bodies is an important step to know if we feel well, sick, or in need more nourishment.

While many people’s thumbs turn green (hello plantitos and plantitas), they may as well eat as much veggies to energize and strenghten their bodies.

Reducing environmental footprint

Fairmont Hotels & Resorts’ culinary teams from around the globe are committed to creating dishes that minimize food wastes. They were the world’s first luxury hotel brand to embrace environmental stewardship.

Fairmont Hotels’ sustainability efforts started in the 1990s with its “Green Partnership” program. One of its highlights is the “Green Cuisine,” in which the hotel chain sources local, organic and sustainable food products wherever possible for its menus.

Sharon Cohen, vice president of Fairmont Hotels & Resorts, said: “Sustainability begins at home and in our local communities and those of our hotels. It begins with passionate people inspiring change, sharing ideas and knowledge so we can learn and act as local and global communities.”

Chefs from Fairmont hotels in Switzerland, Scotland, Singapore, Hawaii, and the Maldives share 18 sustainable green recipes one can do at home on any day especially this holiday season.

Here are two samples by Frederic Breuil, executive chef of Fairmont Le Montreux Palace, Switzerland.

Fairmont Le Montreux Palace’s Veggie Pie

1 kg. potatoes

Olive oil

200 g cheese, grated

1 crushed garlic clove

1 finely chopped red onion

3 finely chopped celery stalks

1 roughly chopped fennel root

1 finely chopped red chilli

3 carrots

1 lemon

1 bunch broccoli

400 g chickpeas, drained and rinsed

Finely chopped fresh parsley to garnish

Pre-heat your oven to 200°C.

Slice the potatoes with the skin still on and boil for 12 minutes until potatoes become soft.

Keeping the skin on the carrots, grate them into a baking dish. Add the chopped celery, fennel root, chilli, parsley leaves and stalks, red onion, garlic, chickpeas and 100 g of cheese, making sure to not waste any edible parts.

To reduce food waste, chop the broccoli head and grate the stalk into the baking dish. Add the zest of 1⁄2 a lemon and the juice of the full lemon. Season with salt and pepper.

Once the potatoes are boiled, mash them with olive oil or butter and add in the remaining cheese (100g) and mash until smooth. Layer the mash on top of the mixed vegetables in the baking dish and place in the oven at 200°C for 35 minutes.

Fairmont Le Montreux Palace’s Apple Crumble

8 medium apples

1 peeled and sliced lemon

1/8 tsp. cinnamon

1/ tsp. nutmeg

1 cup rolled oats

1 cup brown sugar

1 cup all-purpose flour

1 cup almond pulp

1 cup coconut oil

Preheat the oven to 170°C.

Put the peeled and sliced apples in the lemon juice. Take a pie dish and arrange the apples next to each other to cover the dish. Sprinkle with cinnamon and nutmeg.

In a bowl, combine the flour, almond milk, oats and brown sugar. Add coconut oil and evenly blend the dry mixture until the topping looks crumbly. Place onto the apples.

Bake for 25 minutes until the top looks golden brown. Make sure to check that the fruit is soft before removing from the oven.

Serve lukewarm with homemade vanilla ice-cream.

To access the full recipes, visit

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