A dream come true

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PIONEERING HEALTH GURUS…DOMINIQUE AND HENRI CHENOT and their amazing gourmet vegan fare.

It’s the ultimate dream: to love food, enjoy it, and still remain fit and healthy and forever young. For most of us, that’s what it remains: a dream.

It’s doubly difficult for me, because as a food critic who has eaten her way through 37 books and countless columns, it don’t “eat to live”  “I live to eat” ( Literally too).

So its been a lifetime search for me to find the balance and the answer. Im on a continuous search… having written weekly health columns for 15 years and  scripted, directed, produced and anchored a weekly TV show on health blessed me with the opportunity to  spend time with brilliant experts in the medical field. From Deepak Chopra in LA to our Ayurvedacharyas at home.  I questioned them relentlessly, chewed on every single answer they gave and digested it. I continue to  zig zag the world in my quest…here’s the latest on the greatest…


It is here, in this  luxurious, historic Palace Merano, in the picturesque  Italian spa town of Merano that I get my answers. Here luxury combines with high-tech and scientific principles behind  this ultra-royal pampering deliver great health and energy.    It’s the dynamic and charming couple  and global pioneering health gurus Dominique and Henri Chenot ‘s Chenot Method  that hits the sweet spot. Having majored in Anthropology, Philosophy Chinese Medicine, as well as Bio-Energetic Psychology and Naturopathy (natural remedies to cure illnesses) Henri Chenot created the first of a series of phytocosmetics and phytotherapy laboratories.

In 1999 Henri Chenot created Biontology, a new concept for studying the evolution of psycho-physical ageing.It reconciles contradictions, takes within it’s sweep the union of Chinese and Western medicine and aims at achieving  balance between body, mind and soul.  This slows the ageing process, to eliminate toxins and tiredness at all levels: physical, sensory, emotional, mental and physiological. Food and digestion are at the heart of this.


Unbelievable flavor and color, presentation and taste…hard to believe that it is calorie restricted, nutritious and vegan fare. Behind it is the brilliant and knowledgable Dominique Chenot.

Nutrition is at the heart of the experience with a mostly vegan diet being adhered to and with strict calorie control, between 800-1000kcals a day.  The chefs weave magic and instead of feeling deprived you feel pampered and coddled.


Eating and drinking for health

  • Fruit : ofcourse we all know about the importance of fruit and its  detoxifying effect. Its naturally rich in potassium and minerals. But did you know that fruit is best eaten before meals? digestion is much faster if the fruit is eaten on it’s own? If you eat it after a meal it will tend to stagnate in the stomach.
  • We all know sugary drinks are not good, but did you know that fruit juices are not either? It is beneficial to  the whole fruit. When eating cereals it is best to accompany them with water and lemon.
  • Be careful not to eat too many raw vegetables, because they tend to cause swelling. Go for vegetable soups, which moisturize the body and furnish a good supply of vitamins.
  • Breakfast is not optional. If you’re going to use your car you fill up with first to avoid being stranded…eat lighter at dinner.
  • Hold the salt! Try using herbs or spices, fresh if possible. Drink plenty of water!


Its here, that for  the first time ever that I have the most flavorful detox biryani and the most relaxing, stretching yoga-massage. Over the decades, the super-luxurious Palace Merano has been magnetizing global royalty  to sportsmen, the super-stylish fashionistas to the those in need of healing…it also has a huge share of the well-known Indians. I personally know three of the leading industrialist families (who prefer not to be quoted) who come back twice a year.  Its an amazing experience …energy meridians are checked and energized, daily mud baths, jet-hose showers, celllular resonance therapy,  massages using the Chenot method and along with all this there’s a hi-tech laboratory for instant diagnostic results. And the most amazing gourmet vegan food, served in super-plush surrounding. A stay here helps you jettison kilos of weight and heavy psychological stress too. Helps you rejuvenate, celebrate…

P.S. I have specially got the detox biryani recipe and also Dominique Chenot’s favorite Agar-agar recipe. (you can also download plenty from Amazon) Should you need the recipes, please instagram, twitter @rashmiudaysingh

Secret squirrel Karen McLean dazzles

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Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating  these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was  so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.

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Paradise Found

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Chef Lucrecia Buking and Michael di Lonardo with Mishi
Chef Lucrecia Buking and Michael di Lonardo with Mishi

Surprises ahead! I confess, I am very surprised myself too. Here I am, a regular at the haute temples of gastronomy, a worshipper at the masterly great restaurants of the world. I preside over several global jurys for awarding great restaurants and having eaten my way through 34 food books would go to the ends of the world for sublime food that has the firm grasp of the art and science of cooking. And here I am actually admiring and going over the moon for food that is not even cooked, but is mostly raw (you read that right). And yet it  seduces not only my tastebuds but also my eyes. And heres the bonus: it is bursting with energy and goodness and not only kickstarts my system into high energy but also calms my mind and makes me smile.

Welcome to paradise! Here sense-pampering is in erotic union with holistic health, here taste and flavor burst with nutrition and healing. It is from here that I’m mailing you this great news


Please take a look at the accompanying photograph that I just shot. Before I tell you more about it, all I can say is that if it had a video track you’d be able to hear the peacocks (they preen all over the 50 hectares of lush land) the chirping birds, the soft breeze. But what you can see is the ever-smiling chef Lucrecia Buking holding up the most delicious “Beet Canneloni“ and pecan dessert . The dapper Michael di Lonardo who helms The Farm in San Benito (its two hours away from Manila) smiles with  Mishi ( his Lhasa Apso mix from Lonavala). Actually Michael being a brilliant chef himself (having worked with great chefs in Los Angeles and had the Hollywood stars eating out of his hands) also has plenty to do with the gourmet fare here. He is also driven by the conviction that “the farmer is the star’ and it’s the “quality of the soil and the organic produce that make great food”. Having worked three years in India (and loved it) Michael feels very strongly that “India should   go against genetically modified food and Monsanto.”

And so here at this holistic healing and wellness mecca where  mind, body and spirit get balanced, all the vegetables are organically grown within the Farm area. As are all the healing herbs. So much so that even the virgin coconut oil, the coconut water we drink is all from their own plantations.  “From the farm to the table” is a delicious visible reality here. And creating amazing dishes  is the chef and her team.


She was detected with third stage breast cancer three years ago and given six months to live. Today, Chef Lucrecia  is not only fit and healthy but also weaving magic in the kitchen. She  herself is living proof of the principles The Farm is rooted in, that all health stems from the gut and looking after and nurturing it with  live foods will restore harmony and health.

Having learnt the fundamentals from the  Living lights culinary arts school in San Francisco, she ensures that more than 85% of her food is raw (grains are soaked, seeds are sprouted, vegetables soaked in apple cider vinegar) and even the rest is very lightly cooked. “Raw food preserves the antioxidants and nutrients” she points out. no oil. No cooking, no sugar, no preservatives and yet bursting with taste and variety and color and flavor. Gastronomy redefined.

P.S. Theres plenty more to The Farm than this life giving cuisine, detoxing and recharging…I’m still here but already planning my next visit…saving up all my earnings (like I did for this time too)… it’s the best investment ever.



Try it. Its so simple, just chopping, slicing, soaking, mixing, processing and assembling. A visual and tasty and nutritional treat.  

Red Beet Cannelloni   

5 red Beet thinly sliced

For the “almond or pista cheese”

Tsp olive oil/ Cup almonds or pistachio nuts (soaked and peeled  / Sea salt, Lemon, White pepper/ Tsp Nutritional Yeast (if unavailable then use miso paste / Tsp onion Powder

/ Tsp Tarragon leaves Chopped /½ Cup red Onion ( minced)/ ¼ Cup Chives (chopped)

For the “cashew sauce”

1 cup cashew nts/ 1 cup pine nuts/ 1 cup water/ 1 tsp hone/ ½ cup lemon juice/ 2 cloves garlic/ 1 tsp salt/ ½ tsp white pepper/ 2 tbsp fresh dill.

Put all these ingredients (except dill) in a blender until creamy. Add water if needed. You can use this sauce on any dish.


Slice  and Marinate the red beet and set it aside. For the “cheese”   put in a food Processer all the ingredients for the cheese. Keep “cheese”  for a few hours before  filling  the beet slices with  the “ almond cheese” and asparagus. Roll it up. Drizzle with cashew sauce.  Enjoy