MANILA, Philippines ? Most people think spa cuisine is flavorless, even boring.
Not really. Spa cuisine goes beyond being low in fat, low in calories, and low in salt. Think beyond alfalfa sprouts, tofu, and bottled water.
In the mid-?70s French chef Michel Guerard, considered the father of spa cuisine, hit upon the idea of cuisine minceur (slimming cuisine) while watching dieters miserably pushing minute portions of spinach around their plates.
After extensive nutrition study and experimentation, he conceived a low-calorie yet flavorful and nutritious approach to cooking. Veering away from the rich culinary traditions of French fare, such as the use of butter and cream with flour, he instead advocated the use of healthier but no less flavorful alternatives, such as olive oil and colza (rapeseed oil) seasoned with aromatic herbs.
Today?s spa cuisine is as varied as a spa treatment menu. Although its definition may differ from one spa to another, there are common qualities health-conscious individuals can count on.
The renowned Destination Spa Group has identified key components of the spa lifestyle cuisine:
Spa cuisine promotes optimal health and well-being through a sensible strategy for lifelong healthy eating habits.
It exemplifies variety, moderation and balance through the entire menu.
Features seasonally fresh, clean, whole foods with high nutritive value and minimal processing such as whole grains, legumes, beans and fresh fruits and vegetables
Promotes the sustainability of agricultural resources
Pleasurable and satisfying to all senses
Spa cuisine is not limited to spas. It can and should be enjoyed in the comfort of home.
Here is a spa cuisine recipe from Spa Style Asia you can try at home.
Chicken Satay (Serves four; 186 calories per serving; Protein: 34 g; Carbohydrate: 2 g; Fat: 4 g)
Ingredients:
4 pcs chicken breast, halved
Marinade: 1 tbsp soy sauce, ? c water, 1 tsp sugar, 1 tbsp lime juice, ? clove garlic, minced, ? tsp curry powder, a pinch of red pepper flakes
Peanut sauce: 1 tbsp peanut butter, 1 tbsp lemon juice, ? tsp coconut extract, ? garlic, 6 tbsp soya milk, 1 tsp red pepper flakes, 1 tbsp cornstarch
Combine all ingredients for the marinade and blend until smooth. Debone chicken and remove the skin. Cut each piece into 3 strips lengthwise and thread each strip on a skewer. Place the skewer in a shallow baking dish and pour the marinade over. Cover and refrigerate overnight.
Except for red pepper flakes, blend all ingredients for peanut sauce. Stir in the red pepper flakes and set aside.
Prepare the grill and place skewers of marinated chicken on the hot grill. Turn it once in a while to ensure the chicken is evenly cooked.
To serve, place 3 skewers on each plate. Spoon 2 tbsp of peanut sauce on the side and garnish with lemon zest.
For those who want it all prepared and ready for consumption, Feast for Life (0917-8336610, 726-2595) delivers healthy cuisine to homes and offices. It has all the key components of a spa cuisine based on the South Beach Diet.
