Lack of time, energy or ideas are usually the most common excuses when someone tries to explain why they don't touch pots and pans. The justifications come out like that, rehearsed and learned by heart. They are released at once and then our skills on the stove are declared inept. It is only later, when we get down to work because there is no other choice, that our preparations take on horrendous shapes with an undesirable taste. This is the reason for such edifying initiatives as Bolsita Verde, a gastronomic project that comes to light with the aim of alleviating those excuses that can no longer fool anyone. Not even those who make them. The brand's slogan reads as follows: Making conscious cooking fun. A pedagogical and enriching purpose.
Convincing people of that reality is the goal pursued by Michelle van der Werff, a Dutchwoman based in Palma who missed some applications that, in her country, serve. "In the Netherlands my friends use HelloFresh a lot, which is the main app for recipe kits. It didn't take me long to realize that there's nothing like it here, and I wanted it." The goal of Bolsita Verde involves making the kitchen a territory in which to move freely, of course it does; but it also seeks to raise awareness about healthy eating. That's why "the idea is to offer dishes created from a plant-based diet (products of vegetable origin) and thus be able to enjoy them, at least for a few days a week". Michelle is neither vegan nor vegetarian, but with her arms around the principles of this lifestyle to demonstrate, from responsible proposals, that meals and dinners can be prepared not only tasty, but also perfectly balanced.
"Every week we upload nine different recipes. So anyone can choose the plan that best suits their needs".
Michelle is not the only member of the crew of this boat that started sailing after the confinement, in her voyage she is accompanied by Emiliano Tissera, a native of Buenos Aires with a degree in Gastronomy and in love with the culinary art since he was a child, as he defines himself. Emiliano has a good dose of experience in everything related to vegetarian, ayurvedic and holistic cooking. He is in charge of planning all the weekly menus published on the Bolsita Verde website, which not only acts as an alternative for those who don't have enough hours; it also serves as an inspiration for those who want to expand their range of ideas. "Every week we upload nine different recipes. This way anyone can choose the plan that best suits their needs." The options vary depending on the number of diners and the quantities of food to be consumed: today, you can choose from three to six proposals a week for two to four people. Vegan Frikandel with caramelized onion, hot tofu in sriracha sauce, fennel and macaroni gratin... The heterogeneity of the dishes is beyond doubt.
And if we are going to talk about the virtues of Bolsita Verde, it is worth mentioning the strong commitment that this initiative makes to the environment. Michelle emphasizes this aspect because "the competition claims to be very respectful of nature because they don't generate food waste, but then they wrap everything in plastic". At Bolsita Verde, on the other hand, they use a packaging system that is one hundred percent reusable. The only thing the user has to do to enjoy this advantage is to pay a minimum amount, a deposit fee that is deducted from future bills when returning the bag and glass jars. Needless to say, plastic is conspicuous by its absence in this returnable packaging. When things are done responsibly, the conscience is clear and the world becomes a more livable place.
The packaging can be returned in two ways: either by returning it to the delivery person at the next home delivery or by going to the established collection points. This project is designed for the convenience of the customers, who receive or collects a thermal bag inside where they find the exact portion of the ingredients they need. No more and no less. This puts an end to food waste; the user only has to follow the steps of the recipe booklet, almost as if it were a game, to end up cutting, seasoning and sautéing. This is the only way to play the role of an experienced chef. Bolsita Verde makes the unthinkable more than feasible. Did it seem impossible to assume a healthy and wholesome diet in our routine? Well, nothing could be further from the truth. Does anyone believe that they will never put on an apron to cook dream dishes? Then visit the website of this initiative and you will change your mind.
"Eighty percent of those who try Bolsita Verde repeat the experience, which is very positive".
Another of Bolsita Verde's claims, which is also embedded in its philosophy, lies in the origin and typology of its ingredients. All of them are seasonal, organic and local. Michelle insists that her recipes "are mainly of vegetable origin to be in close contact with nature". When asked about the public's reception of her idea, she remarks that most Spaniards were unaware of the intention of such a project, although Mallorca is home to many expatriates who already knew about the product in their native country. "Eighty percent of those who try Bolsita Verde repeat the experience, which is very positive. The public that has already tasted the wonderful gastronomic formulas included in their weekly menu is very varied: some are people who want to put healthy dishes on their table; others are attracted by the ease of preparation; some want to eat more consciously; others are looking for inspiration to increase their knowledge as cooks.
Michelle hopes that in the next two years people will be able to identify the name Bolsita Verde as soon as they hear it. In any case, she stresses that the most important thing is that more people are encouraged to take the plunge. "The more people who try it, the better. But the main goal is to stimulate cooking at home with plant-based ingredients, so that people keep in mind what they learn from Bolsita Verde when they are shopping or eating in a restaurant. I'd like what we do here to serve as an example.
