Daily specials ENG working middays ~ august 2020 ~ since 1979

the season JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

teresa's top featured did you know... recipe A trick to know if an eggplant is our seasonal ripe is to apply light pressure greek with your fingers on the skin; if the Summer is eggplant time. Despite being In the kitchen, of course, it is not a boring fingers leave a mark, the eggplant on the market all year round, due to its vegetable. It goes well with ingredients This month I invite you to try my vegetarian is ready to eat. greenhouse cultivation, it is now when they such as , , zucchini, pepper and version of moussaka. I relied as much as have the best flavor and price. We discovered , and aromatic plants such as oregano, possible on the original Greek recipe to its nutritional benefits and many culinary , and parsley can be used to preserve all the flavor and authenticity. possibilities for you to get the most out add fragrance. Eggplant is delicious baked or The only adjustment I have allowed myself to of it and enjoy this product when it is grilled, but it has many other possibilities make, has been to change the yogurt for a at its best. Its nutritional benefits are in the kitchen: stewed, creamy, sautéed, plant-based milk in order to make a lighter indisputable. not only provide us marinated or in a healthy vegetable pate. but equally tasty béchamel sauce.. . with a high content of fiber, nutrients and It is the base of many traditional dishes summer menu 2020 water, but, as reflected in its purple color, inside and outside our borders, such as also contain anthocyanins with antioxidant Catalan , Greek moussaka or French When I opened my first restaurant action, which prevent premature skin aging. . Can you ask the purple lady for Paradís, 40 years ago, I wanted to Eating eggplant is betting on an authentic more? . create a menu based on seasonal food, and natural anti-aging cure. as I am more than sure that nature provides each one of its fruits at the precise moment we need it the most. Flax & Kale online Now, 40 years later, I want to get back to that offer. In this new discover our new packs! menu, there will be some dishes that will change weekly and the rest will We encourage you to snack between meals, change with the seasons. Discover our to have a sweet breakfast every day and to summer dishes! have a refreshing drink a day for 24 days. No, we have not gone crazy.

We have created a series of packs for you take a look at so that you can enjoy the good things in the menu! life while taking care of yourself. And to make it easier, we send them to your home visit our web or from our e-commerce at www.flaxandkale.com scan the code: Which one are you going to order? .

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snack trial pack _14,95 main course of the 4th week of the month. daily specials - august 2020 (V) vegan - (GF) gluten-free - (N) nuts - classic of el paradís - teresa carles book recipe

starters main courses desserts

SALAD SOUP / CREAMY SOUP LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT

(V-GF) (GF) (V-GF) (V-GF) (V-FS) (V-GF) (V-GF-N) (GF) / (V-GF)

vegan coleslaw: cold cucumber crêpe stuffed chickpeas, brown rice whole grain cuores stuffed apricot & spices coconut yogurt, kefir with white cabbage, soup, avocado, with spinach, spinach, paella with vegan turmeric with seitan, semifreddo cake fig jam, nuts & honey red cabbage, yogurt, coriander roasted peppers eggplant, seasonal veggies spag h ettini, caramelized Choconola carrot, apple, and peanuts and eggplants, chili jam, and hiziki mushrooms, onion, Granola ginger & miso cheese, peanuts seaweed green asparagus, roquefort soya yogurt: mayonnaise hard-boiled egg, garlic, parsley, cheese and strawberry plain white wine Strogonoff – vinaigrette sauce peach & mango – BANK HOLIDAY - à la carte service blueberries 6 week from 3 - 7

starters main courses desserts

SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT

(V-GF) (V-GF) (GF) (V-GF-N) (V) (V) (V-N) (V-GF) (V-GF) (GF-N) / (V-GF)

lettuce, nectarine & eggplant layer curry buckwheat oatmeal & fideuá a la cannelloni pears & lemon verbena saturn peach red cabbage, cucumber gazpacho cake with risotto with beetroot marinera with stuffet with chocolate infusion with kefirshake potatoes with mushrooms, mushrooms burger, grilled fu ng hi, funghi pâté vegan cake peaches and mint ensaladilla, tomato sauce and seasonal onion, tomato, seaweed and agar-agar celery, apple, vegetables radishes, soya allioli soya yogurt: soya sausages, mustard plain soft soya mayonnaise – mayonnaise peach & mango – blueberries week from 10 - 14

starters main courses desserts

SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT

(V-GF-N) (V-GF-N) (V-GF) (V-GF) (V-GF) (V-GF) (V-GF) (V-GF-N) (GF) / (V-GF)

lettuce, rocket, kale vichyssoise eggplant cake quinoa bowl with mixed mushrooms gluten-free tortelloni vegan sacher peach smoothie, kefir with fresh and dry soup with stuffed with a touch of mint, hot pot, rice spaghetti, stuffed with soya yogurt and nuts & honey tomatoes, avocado, kale chips mushrooms and azuki beans brown rice shiitake, artichokes Crumble Style basil pesto, young garlic , steamed spinach, and parmesan Granola black pine nuts with velouté veggies, carrots, red cheese with an soya yogurt: leeks guacamole and pepper, red eggplants and plain tomato onion, zucchini, tahini sauce – sesa m e oil, peach & mango ginger – blueberries week from 17 - 21 Teresa Carles anniversary

starters main courses desserts

SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT

(V-GF) (V-GF) (GF) (V-GF) (V-GF) (V-N) (V-GF) (V-GF-N) (GF-N) / (V-GF)

quinoa taboulé pepper & eggplant greek eggplant buckwheat eggplant panang spaghetti al ravioli stuffed tarta san marcos saffron poached banana & dates with a touch of vichyssoise with moussaka with burger with curry aglio nero, with ricotta and pears with sweet kefirshake mint, over mixed sweet potato soya protein caramelized peppers, rocket spinach with a potato and leafy greens, chips onion, tomato, and cashews gorgonzola and almond ice cream cucumber, avocado mushrooms, kale cream and soya yogurt: and dried tomato steamed roasted masala- plain br occoli, pumpkin – ketchup peach & mango – blueberries week from 24 - 28

1: choose you menu 2: choose your drink

OPTION 1 purified water (0,5L.)_1 ,95 starter + main course _10,50 house wine glass _3,50 cold-pressed juice _5,95 OPTION 2 we love you kombucha _4,95 main course + dessert _11,95 veggie much! 3: want some bread? OPTION 3 health, love & above it all... how does it work? starter + main course + dessert _14,45 whole grain bread _1,00 healthy food!

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