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No-heat summer cooking

During the scorching days of high summer in Ibiza the last thing you want is to be sweating over a hot stove! Fortunately, you don’t have to turn up the heat to create delicious meals for family and friends. Even better, eating plenty of raw, fresh, whole foods is a great way to get the hydration and nutrition you need to stay fit and healthy. Not to mention that no-heat cooking, with its emphasis on fruits, vegetables, and legumes, inexpensive as well.

Here are some no-heat recipes to whet your appetite.



  • 100g baby spinach
  • 50g rocket
  • 50g lamb’s lettuce
  • 50g fresh cherries, halved and pitted
  • 30g toasted salted almonds, coarsely chopped
  • 40g Can Caus herb-crusted goat’s cheese, slivered
  • 2-3 tbsp Olive oil
  • Juice of half a lemon
  • Ibiza sea salt


Combine greens in a large wooden or glass salad bowl.

Add olive oil, lemon juice and a generous pinch of salt.

Toss greens to coat thoroughly.

Add cherries, almonds and cheese, toss gently before serving.



  • 500g jar white beans, drained
  • 60ml tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 sprig fresh rosemary leaves, finely chopped
  • Ibiza sea salt
  • Ground black pepper


Place all ingredients in a food processor and blend until smooth.

Add a little water or additional if needed to achieve desired texture.

Serve with crudites of carrot, celery, cucumber, pepper, etc.


This recipe is courtesy of Anne Sijmonsbergen and features in her cookbook Eivissa: The Ibiza Cookbook (HarperCollins). For more fabulous, simple summer treats pick up the book!


  • 500g watermelon flesh, coarse chopped
  • 1 large tomato, peeled, de-seeded and chopped
  • 1 large cucumber
  • 1 fresh chilli, de-seeded and sliced
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • Ibiza sea salt
  • Freshly ground white or pink pepper
  • 6 fresh basil leaves


Puree all ingredients in food processor till smooth.

Add water or watermelon juice to reach desired consistency.

Season to taste with sea salt and pepper.

Garnish with basil leaves to serve.




  • Raw cocoa or cacao powder
  • Agave syrup
  • Coconut oil

Flavourings (optional):

  • Hemp seeds
  • Espresso
  • Cayenne chilli powder
  • Amaretto
  • Ground cinnamon
  • Vanilla extract


Combine equal volumes of cocoa powder, agave and liquid coconut oil (e.g., 6 tbsp: 6 tbsp: 6 tbsp).

Stir well until the ingredients are completed integrated.

Add flavourings as desired, to taste. If using liquid flavourings such as amaretto or espresso you may need a little more cocoa powder to keep the consistency.

To make truffles, spoon mixture into mini-cupcake liners.

To make squares, spoon into a small square pan or serving dish lined with parchment paper.

Refrigerate for at least one hour to set.

About Cila Warncke

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