Hilton Singapore recently revealed its verdant new restaurant, Verde Kitchen, which prides itself in embracing a holistic and wholesome attitude toward healthy eating.
While the menu features a variety of wellness-centric dishes, including gluten-free, dairy- free, vegetarian and raw food options, you’ll also find comforting, albeit healthier versions of local dishes like Penang Assam Laksa and Malay-style organic lacto chicken curry.
Most remarkably, executive chef Vijayakant Shanmugam emphasizes sustainable food sources and locally-sourced produce in his repertoire, taking things a step further by building a Vertical Garden within the property, which produces up to 120 kilogrammes of herbs and vegetables for its restaurants every month.
Here, he shares two healthful recipes from Verde Kitchen’s menu.
Most remarkably, executive chef Vijayakant Shanmugam emphasizes sustainable food sources and locally-sourced produce in his repertoire, taking things a step further by building a Vertical Garden within the property, which produces up to 120 kilogrammes of herbs and vegetables for its restaurants every month.
Here, he shares two healthful recipes from Verde Kitchen’s menu.
“Quinoa is one of the most protein-rich foods that we can eat with almost twice as much fiber as other grains. It is rich in magnesium, high in vitamin B & E and has a high content of manganese and other beneficial antioxidants,” says the chef. “We then complemented the quinoa with many healthy ingredients such as green apples, spinach, lettuce, pomegranate and olive oil to create a superfood salad that will provide maximum energy and nutrients for guests to power through their day.”
If you aren’t a fan of eating your greens, a fast and easy way to obtain all the nutrients of the vegetables is the Veggie Garden Juice which contains most of the vitamins, minerals and plant chemicals found in the whole vegetable. “We have included a variety of vegetables to provide a comprehensive range of vitamins and nutrients,” says the chef.
If you aren’t a fan of eating your greens, a fast and easy way to obtain all the nutrients of the vegetables is the Veggie Garden Juice which contains most of the vitamins, minerals and plant chemicals found in the whole vegetable. “We have included a variety of vegetables to provide a comprehensive range of vitamins and nutrients,” says the chef.
Super Food Organic Spinach & Quinoa Salad
Ingredients
1 green apple, sliced
50 grams spinach
30 grams lettuce
10 grams pomegranate seeds
10 grams pumpkin seeds
10 grams sunflower seeds
10 grams raisins
10 grams pecan nuts
40 grams organic quinoa
10 grams olive oil
5 milliliters red wine vinegar
Fleur de sel (French sea salt)
Pepper to taste
Method
1. Toast the sliced apple, spinach, lettuce, pomegranate seeds and quinoa with olive oil, red wine vinegar and fleur de sel.
2. Garnish with pumpkin seeds, sunflower seeds, raisins and pecans.
Ingredients
1 green apple, sliced
50 grams spinach
30 grams lettuce
10 grams pomegranate seeds
10 grams pumpkin seeds
10 grams sunflower seeds
10 grams raisins
10 grams pecan nuts
40 grams organic quinoa
10 grams olive oil
5 milliliters red wine vinegar
Fleur de sel (French sea salt)
Pepper to taste
Method
1. Toast the sliced apple, spinach, lettuce, pomegranate seeds and quinoa with olive oil, red wine vinegar and fleur de sel.
2. Garnish with pumpkin seeds, sunflower seeds, raisins and pecans.
Veggie Garden Juice
Ingredients
1 medium tomato
1⁄4 cup spinach leaves, packed
1⁄4 green capsicum
1-2 sprigs fresh parsley
1-2 cucumber, peeled
1 stalk celery
1.5 medium carrots
Method
1. If using a traditional blender, chop all ingredients into 1cm or smaller; or in the size best for your juicer.
2. Blend all ingredients on medium speed.
3. Stir and pour into a glass.
