Healthy recipes by Cal Reiet: turmeric, spinach, almond and salicornia cannelloni

Today’s a perfect day for you to try a new delicious recipe, full of Mediterranean flavors and nutrients. Today we are going to make a cannelloni with turmeric, spinach, almonds and salicornias.

Ingredients for the turmeric cannelloni dough:

1 cup of organic wheat flour
2/3 cup mineral water
1 tablespoon of baking powder
6 tablespoons of extra virgin olive oil
3 tablespoons grated fresh turmeric
2 sprigs of fresh coriander
Salt and pepper to taste


Pour all the ingredients into a blender such as a Thermomix. Mix it very well until a achieving a homogeneous, very smooth texture, like a crepe dough. Let it rest for 30 minutes so that the flour is well hydrated.

Heat a pan with some olive oil. Add the crepe mixture, spread it over the entire surface of the pan and cook it over low heat for 1 minute on each side. Remove from the heat and let the dough rest.

Ingredients for the cannelloni filling: almond ricotta, spinach, lemon and walnuts:

2 white onions peeled and cut into cubes
2 garlic cloves, peeled and sliced
1 bunch of fresh spinach leaves, washed and dried
1/2 cup almond ricotta
10 pecan nuts, coarsely chopped
2 very finely grated lemons skins
1 pinch of nutmeg
Salt and pepper


Cook the onion with the garlic over low heat for 10 minutes, stirring from time to time, without turning letting the onion and garlic get too brown-cooked.

Add the spinach and cook lightly to soften the leaves. Season with salt, pepper and nutmeg. Remove it from the heat and let it cool down.
Meanwhile, mix all the ingredients of the filling in a bowl. Put the mix into a pastry bag and reserve in the fridge until use.

Ingredients for the vanilla and saffron sauce:

1 onion cut into cubes
1 garlic clove, peeled and sliced
1 piece of organic vanilla bean, open lengthwise
20 strands of organic saffron
1 cup of fresh almond milk
4 tablespoons cider vinegar


In a saucepan, cook the onion in cubes, the garlic in slices, the vanilla open lengthwise and the saffron. Cook for 5 minutes, add the almond milk and vinegar. Let it bowl and then lower the heat. Cook for 15 minutes, so that all the flavours are infused. Once the time has passed, remove from the heat and cover. Add salt and pepper. Reserve until use.

Other ingredients for the presentation of the dish:

Organic chia seeds, hydrated in lemon juice and ginger juice. Hydrate the seeds with 3 times more liquid than its own weight.
Salt and pepper.
Organic red chard sprouts.
Green herbal oil
Fresh wild salicornia from the coast of Mallorca.

For the presentation of the dish:

Fill the turmeric dough with the filling, wrap tightly and form the cannelloni. Heat with steam, in the oven or a bamboo steamer.
Heat the sauce and pour a good amount over the base of the plate. Put the cannelloni or canellonis above it.

Add the finishing touch with the chia seed caviar, herbal oil, young chard shoots and the salicornias.