CEL I SOL

Ecologic

Ecologic fruit and vegetables with all their flavour and nutritious properties

Proximity

We look for the highest proximity of production to bring to your table

Seasonal

The best seasonal crops without any alteration to its natural growth process

ECOLOGIC FRUIT AND VEGETABLES

PROXIMITY PRODUCE

SEASONAL CROPS

Why Cel i Sòl?

THE HIGHEST QUALITY OF ECOLOGICAL FRUIT AND VEGETABLES

In Cel i Sòl we work to bring you the highest quality of fresh and seasonal ecologic fruit and vegetables.

To offer the highest quality, part of the production is done by us (verduresecologiques.com) and the other part is provided by other farmers.

Every product is ecologic, and grown respecOully towards both environment and human, in accordance to the principles of food sovereignty. We look for the best nourishment for the consumers.

Our job is to offer the best nourishment from fruit and vegetables.

DO NOT THINK FURTHER

Choose your fruit and vegetable basket and start taking care of yourself!

Our friend’s recipes

Melon custard with peppermint aroma

Perfect for a hot day, and to fully exploit the nutritious propertoes of our ecologic fruits.

INGREDIENTS:

zest of 1⁄2 a lemon

4 fresh peppermint leaves

1kg of melon pulp

1 apple

150g of cold water

A pinch of ground black pepper

1 spoon of ground cinnamon

1 pinch of grated ginger

30g of liquid vegetable cream

PREPARATION:

Grind the lemon zest and peppermint with a Thermomix 30sg/progressive velocity 5-10

Add the melon, apple, water, pepper, ginger and cinnamon and grind with the TMX 45sg/ progressive speed 5-10

Add the cream and churn with TMS 20sg/speed 3

Serve very cold inside the melon skin and dress with a peppermint leaf

Curry Lentils with vegetables

A lighter dish than traditional lentils with a special curry touch.

INGREDIENTS:

400gr of lentils.

100gr of green beans

2 french onions

3 garlic cloves

3 carrots

1 red pepper

1 green pepper

1 pumpkin piece

1 courgeje

1 tomato

1 celery stem

1 laurel leaf

2 spoonful of curry

1 spoon of sweet pepper powder

2 cloves

1 pinch of ground cumin Olive oil and salt.

PREPARATION:

Firstly, we prepare all the vegetables. We mince thinly the garlic, onions, and green pepper. We grate the tomato, while we cut the red pepper, green beans, carrot, celery, pumpkin, and courgeje into medium sized chunks. In a pot we add a lijle olive oil and fry the garlic with the laurel. We then add the onion and green pepper and stir until the onion is poached. We then add the grated tomato and while stirring we add salt and sweet pepper powder, making sure this last one does not burn. Now we add the lentils, cover with water, and add the rest of the vegetables that we have cut except for the pumpkin and courgeje. We also add the curry, cumin, and clave. Mix thoroughly and leave to cook until the lentils are well done. Finally, we add the courgeje and the pumpkin to the pot and give it a lijle heat before serving.