recipe

Energy Cuisine

Posted on Updated on

d00f18e3-cd4e-4079-a586-18c9c699af75
MAKE FOOD YOUR MEDICINE: DR BENEDETTO REISCH & CHEF KARSTEN WOLF TELL US HOW.

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.

Finally, here’s the final word and it is born out of hard core research. This comes from Germany, from the leading Lanserhof medical institution, which has been at the forefront of cutting edge research and most interestingly is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both mind and body.

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.

It is based on the Classical Mayr Medicine, genetic diagnostics, energy and information medicine and quantum physics with the age-old wisdom of healers, As the dynamic and charming Dr Benedetto explains, “Dr. Franz Xavier Mayr was an Austrian naturophathy physician and researcher, who developed early recognition diagnostics and therapy to cure what we call today chronic lifestyle illnesses”. Here’s the important point,   …The focus is on the digestive system and food.

LANS MED CONCEPT

What we eat, how we eat and what time we eat is a very crucial part of the  LANS Med Concept which consists of four stages of therapy developed by Dr. F. X. Mayr:

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

The therapy activates each person’s basic healing process especially for nutrition-related health problems and brings the metabolism back to balance.
WHAT ? WHY ENERGY CUISINE?

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.

Energy cuisine results in a strong immune system. Plenty of energy, since there are no heavy hard-to-digest foods that make you sluggish and tired. It provides an ideal balance in the acid/alkaline foods. Through nutrition along Energy Cuisine guidelines, great care is taken to distribute mealtimes correctly over the course of the day.

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.

WHEN?
Optimum nutrition at the right time reinforces natural metabolism phases,  turning food to energy. The upshot: better digestion, higher energy quotients, which in turn stokes up the combustion process.A heavy breakfast in the morning? Why?

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.

The importance of drinking plenty of water underpins the concept of Energy cuisine. It aids in regulating body warmth, further digestion and cardio-vascular functions and remove toxic and damaging substances from the body cells.

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.

HOW?

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.

ENERGY CUISINE RECIPES

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 rashmiudaysingh2016@gmail.com

Recipe for energy

Posted on Updated on

798229c8-44d9-4b0f-ac5a-3fc62b5b019b
Energy cuisine: Chef Karsten Wolf with Dr Benedetto Reisch.

I’m on a quest. As a food critic I not only research (read eat) and write about whats delicious and assess the worlds best restaurants as regional jury chairperson of international academies but am on a mission  to find out whats the final word on what to eat. How to eat and when to eat. And here in the spectacularly beautiful Bavarian mountainside overlooking meadows and forests I find my answers. Its at the world famous Lanserhof medical institution,  which has been at the forefront of cutting edge research and is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both . It is based on the classical Mayr medicine and the digestive system and food plays a very important part in it.

The photograph I shot just outside the dining room says it all… Along with the brilliant chef Karsten Wolf who specializes in “Energy Cuisine” is the highly qualified and experienced Doctor Benedetto Reisch the dynamic  medical Director. And this is exactly how the food and the recipes have evolved here…on the basis of research of 70 chefs and as many doctors.
Here I am learning not only the basic principles of what, how, when to eat but also meditation, hypnotherapy…you name it. Attending superb cooking and  baking classes and collecting “Energy cuisine” recipes too. should you need them please email rashmiudaysingh2016@gmail.com

Review: Havana Cafe & Bar

Posted on

Are you excited by food? By travel? Does the very name “Havana café” propel you to come rushing to it in Colaba, in the hope of being transported to Cuba? It had that effect on us, we rushed here but alas! The food was anything but Cuban. But boy! Was I transported? Not to Cuba but to the most undiscovered gems in India.

Read my detailed review on timescity.com

France’s best kept secret

Posted on

cf727b70-06b8-4fec-be3b-fd49e583a967
Michelin starred Maestro Chef Arnaud Faye, Cyril Akimowicz and Lucie Rousseau.
b0b58b42-1815-426f-a6ad-f3a19cf97b79
World famous Chantilly cream

I’m excited. I’m learning at a very fast pace. I’m also luxuriating in all the deliciousness of the experience. I’m in France, my most favorite country and that too in Picardy (where France was born), right next to Paris. I have so much to share and a space constraint, so am going to serve you, small DID U KNOW bites.

DID YOU KNOW…FRANCE WAS BORN IN PICARDY? And this in 486 when Clovis made Soissons the first capital of the Franks, in 486, and later Hugues Capet, was elected king of France at Senlis and crowned at Noyon in 987.

So you see how  this past makes Picardy the original French region?

DID U KNOW…  WORLD-FAMOUS CREAM CHANTILLY WAS INVENTED IN THE 17TH CENTURY ?  The bowl of cream you see in the photograph is no ordinary cream, it’s the stuff dreams are made of. It’s velvety, it’s silky, its Chantilly. It takes it’s name from the domaine of Chantilly  which is part of the regionof Picardy. I not only get a delicious taste of the crème Chantilly in it’s birthplace but also watch it being whipped into the magical snow that it is. It was first created herein the royal banquets centuries ago by the famous ood maestro Vatel. Its in  the picturesque cottage-like Restaurant du Hameau (in the grounds of the castle) that I taste the authentic version.  Along with Olivier and Lucie not only do we eat up the creme Chantilly (with strawberries) but I also go back In a horse carriage (this is the equestrian capital of France) and in the luxurious yet cozy  Auberge du jeu de Paume hotel’s spa, actually have a chantilly cream massage. This is what I call, “having my cream and eating it too” . it sure is the world’s  crème de la crème!

DID YOU KNOW… THIS FAIRY TALE LAND IS NEXT TO THE PARIS AIRPORT?

Not only is Picardy a fabulous fairy tale region but (hold your breath)  it is located twenty minutes away from Paris’ Charles de Gaulle airport. It’s also within one of the largest most beautiful forests of the Paris region. Im just about getting over these pleasant surprises,  when like in a fairy tale, the Chantilly castle  seems to rise out of the tranquil lake. I zip through it’s finest French collection of ancient masterpieces, (second only to the Louvre) Picardy has carefully preserved the elements of true French lifestyle – medieval châteaux, typical French villages, spectacular seaside resorts, gourmet food, stunning cathedrals, cultural treasures, champagne routes, romantic gardens, and not to forget a certain French art de vivre…

From taking a boat ride on the Floating Gardens, to riding  Europe’s most sensational roller coasters at Park Asterix, I do it all

DID YOU KNOW … DESI FOOD PAIRS WITH FRENCH CHAMPAGNE ?

More suprises…not only does French champagne pair brilliantly with Indian food, but I do an actual tasting of both together. And that too in the historic, medieval cellar of Champagne Pannier. Even though Ive done a lot of TV shoots for my show in the Champagne region I had no idea that the Champagne Tourist Route runs through the Picardy region. A walk through with the champagne expert in the Pannier medieval underground cellar is an amazing trip into history. The guided tasting of the exquisite champagnes is equally amazing. But what blows my mind  is how the French not only pair their precious champagne with Indian kababs and curries but also make an effort to do so for us Indian visitors.  And this premium champagne is served in the l’Elysée Palace (French President’s house) and Air France Business Class too.

MICHELIN MASTERPIECES

Over centuries, Art in every form  has been nurtured in Picardy by kings and queens and llustrious families. Creative geniuses have from Vatel, organiser of extravagant banquets for Louis XIV, to Le Nôtre, creator of magnificent French-style gardens have been celebrated here. Continuing this noble tradition the elegant luxury hotel,  Auberge du Jeu de Paume,  keeps the flame of this tradition burning with its gourmet restaurant, Michelin starred La Table du Connétable.

Arnaud Faye honed his skills under the superstars of gasronomy fromMichel Roth at the Ritz, Thierry Marx at the Mandarin Oriental and is now a superstar himself. He serves up a mix of innovative ideas and revamped classics, celebrating terroir ingredients and traditional know-how.  From Adour salmon façon Bearnaise to crispy ravioli stuffed with green peas.Each dish is a masterpiece. Picardy pampers in every way.

Recipe: Chicken tagine with Dates and Honey

Posted on

Chef: Dev Malik

Cuisine: Moroccan

Category: Main Course

Serves: 4-6

Cooking time: 25-30 minutes

Prepn/Marin: 15 minutes

Ingredients:

1 kg. Chicken, boneless

2 tbsp. Olive oil

2 Onions, finely sliced

4 Garlic cloves, crushed

1 tsp. Cumin seeds

1 tsp. Ground ginger

1 tsp. Ground turmeric

1 tsp. Ground cinnamon

½ tsp. Chilly powder

¼ tsp. Nutmeg

375 ml Chicken stock

250 ml Water

85gms. Seedless dates, halved

60 ml Honey

80 gms. Blanched almonds, toasted.

1 tbsp. Chopped fresh coriander leaves.

As required Salt

Method:

Cut the chicken into strips. Heat 1 tbsp. of the oil in a pan, add chicken in batches, and cook stirring until brown. Drain on absorbent paper.

Heat remaining oil in the same pan, add onions, garlic, cumin seeds and the other spices. Cook stirring until onions are soft.

Return chicken to pan with stock and water. Simmer covered for 10 minutes. Remove lid. Simmer about 10 minutes or until mixture thickens slightly and chicken is tender. Adjust seasoning.

Stir in dates, almonds honey and nuts. Sprinkle with fresh coriander.

Recipe: Chicken Pillows

Posted on

Chef: Shashi Mahesh

Cuisine: Continental

Category: Main Course

Serves: 4

Cooking time: 45 minutes                                                                    Prepn/Marin: 20 minutes

Ingredients:

4 Boneless chicken breasts

250 gms. Fresh mushrooms, finely chopped

½ Onion, finely chopped

½ Cup Celery, finely chopped

1 ¼ Cup White wine

½ Cup Water

1 tbsp. Parsley, chopped

1 Chicken stock cube

2 tbsp. Curds

As required Salt and pepper

For frying oil

Method:

Remove skin from chicken breasts and lightly pound meat to flatten.

Place mushrooms in a frying pan with 1 tbsp. of oil and sauté along with finely chopped onions and celery. Add ¼ cup wine and seasoning. Simmer till liquid has evaporated.

Divide the mixture into four and spread on chicken breasts.Roll carefully and secure with a string. Fry chicken in oil till golden brown on all sides and place in an oven proof dish.

Add remaining wine, parsley, water, stock cube and seasoning to the frying pan and bring to the boil. Reduce the quantity a little and pour over the chicken. Cover and bake in the oven for 40 minutes at 180 C.

Drain liquid from casserole into a sauce pan. Return chicken to oven to keep hot. Boil liquid until reduced to half. Remove from fire and stir in the curd, pour sauce over chicken, garnish with parsley and serve hot.

Recipe: Chicken in Rum with Pineapple

Posted on

Chef: Shashi Mahesh

Cuisine: Continental

Category: Main Course

Serves: 6-8

Cooking time: 20 minutes                                                    Prepn/Marin: 5 minutes

Ingredients:

1 x8 pieces Chicken

½ Cup Rum

2 tbsp. Lemon juice

½ tsp. Tabasco

As required Salt and pepper

1 tin (large) Pineapple

½ Cup Olive oil

½ Cup Butter

6 cloves Garlic (chopped)

Method:

Rub the cut chicken pieces with salt and pepper.

Melt butter and oil in a pan and fry the chicken pieces until brown. Then add chopped garlic and fry

till golden. Lower the heat and add l/t cup rum, Tabasco, lemon juice and syrup from

the pineapple tin.

Cook on low heat till the chicken is tender

Before serving add remaining ¼ cup of rum and cook for about 2-3 minutes more.

Serve with glazed pineapple slices

To glaze : Sprin4e with some brown sugar and fry lightly in a little butter.

Chicken Escalopes Stuffed with Peanuts & Spinach Coulis Served with Bacardi Cococream

Posted on

Chef: Milind Sovani

Cuisine: Continental

Category: Main Course

Serves: 4

Cooking Time: 15 minutes                                                                     Prepn/Marin: 15 minutes

 

Ingredients

4                                                                                             Chicken breasts

200ml.                                                                                 Coconut cream

2 bunches                                                                           Spinach

100 gms.                                                                             Peanuts

50 gms.                                                                                Mozzarella cheese

4                                                                                             Jalapeno peppers

60ml.                                                                                    Bacardi Rum

 

For Seasoning

As required                                                                        Salt and pepper

A pinch of                                                                           Nutmeg powder

3 tbsp.                                                                                  Butter

 

Method

Take a boneless whole chicken breast with a wing bone. Slit on side to create a pouch for stiffing. Repeat for the rest.

For the Stuffing

Blanch spinach and roughly chop it. Saute the spinach in a little butter. Add peanuts, salf, pepper nutmeg and mix.

Stuff each chicken breast with the stuffing.

Cook these escalopes in a little butter on both sides in a pan.

For the Sauce

Heat butter in pan, add the jalapeno peppers (cut into small cubes), toss. Add rum and reduce.

Add coconut cream, salt and pepper. Finally add grated cheese. This will thicken it. Reduce the sauce till it is creamy.

Place the chicken escalope in the serving platter and pour the sauce towards the tips of every escalope.

Garnish and serve .

Recipe: Chicken Corn and Cheese Souffle

Posted on

Chef: Vimla Philips

Cuisine: Continental

Category: Main Course

Serves: 8

Cooking Time: 30 minutes                                                            Prepn/Marin: 15 minutes

 

Ingredients

150 gms                                                                              Chicken, cooked and diced fine

50 gms.                                                                                Butter

1 ½ tbsp.                                                                             Refined Flour

150 ml                                                                                 Milk

3                                                                                             Eggs

80 gms.                                                                                Cheese, grated

As required                                                                        Salt and pepper

100 gms.                                                                             Corn, boiled in salted water and drained

 

Method

Melt the butter over a moderate flame. Add flour and cook over low heat till the flour gets a light golden colour, Gradually add milk stining continuously till the sauce thickens.

Separate the egg whites and egg yolks. Beat the yolks one at a time into the sauce.

Stir in the chicken, corn, cheese and season with the salt and pepper.

Whip the egg whites till stiff, and gently fold them into the sauce.

Pour the mixture into a buttered souffl6 dish and bake 375F for 25 to 30 minutes or until well risen and the top is golden brown.

Serve with fresh salad.