Did you know that the Chinese will never accept an overweight gourmet. The reason? A gourmet has to know his/her food in all it’s aspects and not just be an over-indulgent hog. As part of my ongoing learning (I am a perpetual student) Im in the world renowned, cutting edge Lanserhof, in the stunning snowy Bavarian mountains. I am studying the connection between food and health and taste. More than 70 doctors and as many chefs here have been working together on the principles of food and health. Im attending cooking classes and working my way through many a unique and easy healthy recipe. Should you need some of these please, instagram, twitter @rashmiudaysingh email email@example.com
I cant stop smiling. Thrice as nice. That’s how I feel as I write this review. “The Village shop” (TVS) is a charming family run café (I have a big fat soft corner for family-runs and the home spun quality of their food).
Read my detailed review on http://www.whatshot.in/critic-review/the-village-shop-r-9397
A request. Please take a look at the photograph I’ve shot in the kitchen of this state of the art, medical spa. What you see being extruded from the machine is zucchini and it will be used to make “spaghetti”. And here’s the most crucial part, along with the brilliant chef Karsten Wolf is the highly qualified and experienced Doctor Benedetto Reisch the dynamic medical Director of the world famous Lanserhof. And this is exactly how the food and the recipes have evolved here…70 chefs and as many doctors did scientific research together and created the recipes. I’m sure you’ll agree with me that, nowadays, there are as many theories about which foods to eat as there are foods. Confusion, confounded. Whats good one day is declared to be a villain the next day.
Having blazed trails for thirty years, Lanserhof is Europe‘s leading centre for regeneration and preventive medicine. Lanserhof medical spa, the oasis of regeneration is perched on the mountainside overlooking meadows, forest and Lake Tegernsee.
LANS MED CONCEPT
1. Rest: Recovery and regeneration of the digestive system
2. Cleansing: Detoxifying and de-acidification of the body
3. Training: Training to achieve a change in lifestyle
4. Substitution: Individual supplementation with vital substances
It’s high energy, it’s easily digested, good health and pleasures of the palate are not mutually exclusive. Energy Cuisine reflects the state-of-the-art research findings of nutritional science, yet still places great emphasis on regional, organic and fresh produce cooked in gentle, product protecting ways.
Burdening the system in the evening is avoided, so it results in sound sleep. Reduced allergies, since fresh produce is used. It results in Healthy blood pressure and of course Enjoyment – without a guilty conscience.
Our enzymes (protein molecules that control metabolism) are very active Cortisone, adrenaline and thyroid hormones all attain their highest levels during these hours. So what you eat during this period is assimilated really well. Breakfast is the only meal at which heightened carbohydrate consumption does not cause you to put on weight. Give your body high value protein, vitamins and minerals from fresh fruit and vegetables in the morning. Lunch between 12 and 1,30 pm and dinner before 6,30pm is recommended.
It is advisable to drink about 2 liters of water daily. However for thirty minutes before and after eating, one should not drink. Water dilutes the stomach’s digestive juices and can lead to chronic digestive problems.
You’ll be amazed at the difference eating slowly and mindfully can make. This is one of the most important principles. Not only do you taste each and every ingredient and enjoy it but you digest it all and have a good digestion and great energy.
The chef has very generously shared some of his amazing energy cuisine recipes. Last fortnight, I was flooded with requests for the Agar agar and detox biryani recipe. Sorry for the delay in sending them to you will do so in the next few days. Should you need Energy cuisine recipes, please instagram, tweet @rashmiudaysingh email firstname.lastname@example.org
Chef: Alwyn Fernandes
Cooking Time: 30 minutes Prepn/Marin 5 minutes
1 ½ Kg. Whole chicken
2 Spring onions, sliced
2 Green capsicums, sliced
2 Pineapple slices cut into pieces + 1 slice for garnishing
1 cup Mayonnaise
50 ml Cream
2 tbsp. Curry powder (Atlas brand)
1 tbsp. Mango chutney
1 tsp. Salt
1 Carrot sliced
1 sprig Celery, chopped
To make a stock, take enough water to sink chicken, add salt, peppercorns, carrot and boil stock for
Put chicken in when stock starts boiling again, reduce flame and cook for 10 minutes.
Take out and dry chicken. Shred with fingers.
Mix with all the other ingredients in the bowl.
Mix well, garnish with a slice of pineapple and chill before serving.
Chef’s Tip lf the number of guests increase serve on a bed of cress lettuce “
While in New york another high point was the mindblowing 5 hour degustation dinner in the 8 acre farm of the Rockefellers where the “Blue Hill on the Stone Barnes” is located. It was all about farm to table to heart. Amazing conservation and experimentation and fascinating flavors and stories brought to the table. Thanks Shom Hinduja and Raman Macker for your invaluable recommendation.
Found. Finally. The only one of it’s kind. A guiding light. It guides through the swirling, whirling tidal waves and tsunamis of information and misinformation on “food” and it’s “health benefits”. Should we reduce our carb intake? Increase our protein? Atlast, there are definitive answers. The reason?
They are based on science and evidence-based medicine from the globally renowned medical center. They are being conducted in the world leader of medicine and reseach, Mayo Clinic (a non profit center). Not only does Mayo Clinic have 150 years of expertise in complex medical conditions, they also have extensive knowledge of how wellness affects our health. They are applying their knowledge and research it so that everyone can benefit.
You’ll agree with me, that to meet a legend in her own kitchen is a treat. To watch her cook is even more delightful and then when this 70 year young sunshiny, cheerful legend starts to share the secrets not only of her cooking but also of her staying young, its time to raise a toast. Over the years I have been a great admirer of the Australian Maggie Beer, watched her on TV (Masterchef included), read her books and even tasted some of this cook, food author, restaurateur and food manufacturer’s delicious products. The list of awards conferred on her, is unending…from the Centenary Medal to
the “Senior Australian of the Year“, to
Member of the Order of Australia and counting.
Maggie is an inspiration! She turned all the obstacles in her life into stepping stones. Her parents faced issues with bankruptcy, she did not complete her high school education (even worked as an elevator operator) and has no formal training in cooking. Her parents became caterers and she went on to establish a hugely popular Restaurant in South Australia’s Barossa Valley . I ate at her café (alfresco in the cool sunshine) and not only tasted but also bought her range of gourmet foods, including Pheasant Farm Pate, quince paste, verjuice and gourmet ice creams.
I’m fascinated. I watch her smile and deftly toss and swirl and conjure up her signature dessert with her home made icecream. She smiles a lot and has a generous smile which lights up her eves and the whole room. Maggie explains that it all begins with your food shopping… “Think local and think seasonal” – it
ensures fresher food options. She advises to grow your own and to have a vegetable garden (Maggie’s is within 20 metres of her kitchen door)
We live in highrise apartments, I remind her. “Growing your own produce would have to be my best health tip ever, even if that means a tomato plant in a pot, or some herbs in a planter box on an inner city balcony, it will make all the difference to your cooking.” Put the season in a jar, is her next advice. Always cook from the heart, with ingredients at hand, never letting anything go to waste.
The time-honoured craft of preserving in times of plenty is one of the most effective guards against waste. So she advises the practice of making jams, chutneys, sauces and pickles, which means you will never throw away excess fruit or vegetables again.
How is she so positive inspite of her hard life in her younger days? “I love what I do” she says emphatically. “I, also, always wear rose colored glasses” she points out. Maggie values family relationships and ensures that she spends time with her two daughters and five grandkids. How does she stay so young and full of energy? Its all about eating fresh food, but food that is in season , no preservatives, “ moderation” are some of her tips. As is cooking with olive oil. Yes! she loves butter, but it’s all about moderation.
A request! Please read what follows very carefully. Not only will your gourmet tastebuds be satisfied but you will also glean amazing health tips that are not only useful but also usable.
I write from the heart-stoppingly beautiful heart shaped island country of Tasmania and am delighting in it’s healthy gourmet qualities. Ofcourse we all know about that it is Australia’s smallest state, has the most astonishing and diverse natural beauty, is a haven for wildlife, but I had no clue that Tasmania produced one of the highest quality of saffron in the world or that Sheeps milk cheese is infinitely more healthy than cows milk cheese. I taste my way through the picturesque landscape and here’s what I find…
I always thought that saffron (the most expensive spice valued for it’s intense unique color, flavor and medicinal properties) was cultivated in Spain, Italy, France, Greece, Turkey, Iran, and ofcourse in Jammu & Kashmir. Imagine my surprise when I find it here too. That is, the crocus flower from whose dried “stigma” saffron is produced grows here too. And behind it are the most gentle but enterprising couple Terry and Nick Noonan. They not only lay out a tray of yummies (scones, cheese) infused with their fine saffron but also explain how their “saffron tea” can heal macular degeneration, is rich in antioxidants has antiseptic, antidepressant, anti-oxidant, digestive benefits too. Its a delight to see the saffron fields, to taste it…and to take home “saffron tea” for a friend with eye problems and the organic saffron for cooking up my “biryani” and “kheer”
KYA CHEESE HAI
Can cheese really be good for cholesterol watchers? Or be okay for those with lactose intolerance? “Yes! sheeps milk cheese is”, the young and brilliant Nicole Gilliver at Grandewe Cheese farms informs me.Sure! Sheeps’ milk contains Vitamins A, B, D & E which are all essential to good health but did you know that Sheeps’ milk can contain up to three times more protein than cows’ or goats’ milk? Or that the calcium levels in sheeps’ milk are double that found in cows’ milk? But what blows my mind is that those who are lactose intolerant can enjoy sheeps milk and it’s cheese because there is scientific evidence that proves the lactose in sheeps’ milk is far more tolerated than that from other milks. Since I do tend to be lactose intolerant I happily tuck into
Nicole Gilliver’s amazing variety of cheese. The well-informed Kim Dudson of Bespoke Tasmania takes me through even more of the healthy gourmet surprises here. I love the lightness and freshness of the Spring cheese. The richness of the vine wrapped one which she has created here. And the cheese is brilliantly paired with “pino paste” the sweet tangy paste from skins of pinto noir grapes. And we top off our fabulous cheese tasting with the amazing Whey liquor and creamy rich
Sheeps milk icecream. All of this produced in Nicole’s family run. Grandewe 80 acre farm.
Yet another surprise was walking into the Ginseng farm, especially since I thought that this was a root grown only in Asia. Well established as a, stimulant, and even useful in type II diabetes treatment, or cure for sexual dysfunction in men.Ive had Ginseng in energy drinks, herbal teas and thrilled to find it in so many different forms here in Tassy. Grown here by the enterprising German couple Ziggy and Angelika Pyka of 41 degrees, along with their amazing bio-friendly salmon farm. I not only thrill in the walk but also enjoy the robust flavors of the salmon lunch.
Okay! So Im well acquainted with the flavors, textures and health benefits of Smoked salmon, but imagine my surprise when I come across port barrel smoked salmon, rich in smokey, woody flavors? Doing this is the colorful Roger Scales of Woodbridge who gets these barrels from France and it takes 6 days to complete the process. And the difference shows. In the Superb smoked Ocean trout too.
AN APPLE A DAY
Justifiably known as the “apple isle” Tasmania not only has over 800 variety of apples, but also it’s own apple museum and research centers. Im thrilled to visit these and also the 130 year old, fourth generation Willy Smith and sons organic aple farm and get a taste of their refreshing apple cider. Bursting with goodness and health,, these crunchy apples delight .”An apple a day, surely keeps the doctor away”
P.S. The final healthy fact that blows me away is that this heart shaped island has the worlds (Yes!) purest air and this is continouosly scientifically monitored in Cape Grim.