Spa Cuisine article
Spa Cuisine is slowly moving to the fore in our fast growing industry, however regrettably only a few chefs or proprietors have yet to see the full value of this style of cooking as an integral element and fully complimentary to the services being provided in the total mind, body and soul experience. For those far sighted chefs and proprietors that have, the basic elements of this style of cooking are simple and nothing to be feared providing you are open minded in your approach to food and not set in your ways with methods of traditional cooking. Spa Cuisine can easily be defined as low fat cooking with a low sodium and a low sugar content. (This should not be mis-read as ‘no’, but ‘LOW’. Spa Cuisine does not mean that you have to eliminate all the principals of traditional cooking, just that they need to be reviewed to a healthier format.) From this base the more adventurous Chef can then build his or her own variations including such options as low dairy and or low gluten cookery.
Taking the low fat element, many cooks and Chefs are prone to throw their arms up in fear and horror and run from this method of meal preparation as fat is seen traditionally as the major flavour carrier in our food, and without it, our food is bland and tasteless. This need not be the case, and if the fat is reduced, the flavour MUST be enhanced in other ways to counterbalance the sensory experience. The addition of palate stimulants such as fresh herbs and spices or some lemon or lime juice/zest are some of the options that can quickly elevate a dish to one of grandeur.
Even the humble ginger root (or more correctly ‘ginger rhizome’) can be used as a flavour enhancer or stimulant. This common commodity found in most Asian kitchens is used in everything from soups to salads, stir-fries and desserts and will add a little extra flavour to your cooking that may be missing because you have reduced the fat as a cooking medium. Not only with the obvious benefits to the sensory palate, but as with all dishes prepared extolling the principles of Spa Cuisine whereby the ingredients are freshly picked and raw or subjected to minimal heat, the use or addition of ginger root results in notable health benefits for the consumer, whether this is added in the fresh or dried form.
From a simple cup of ginger tea through accompaniments of pickled ginger to main dishes such as the Thai culinary specialty of ‘Pat King’ (stir-fried mushrooms with ginger) and on to ginger cake, we can consume a considerable quantity of this pungent rhizome, yet we all too often over look the greater benefits that we can experience beyond its magnificent taste.
Ginger is well known for its ability to act as an anti-inflammatory and circulatory stimulant, but ginger is also known to relieve headaches and arthritis, is an anti-nausea remedy, expectorant, antiseptic, prevents vomiting and is an antioxidant, to name a few of its many health benefits. As a cleansing herb, it has a warming effect that supports the digestive system while stimulating circulation and sweating.
The powerful enzymes in ginger increase the action of the gall bladder while protecting the liver against toxins. It can reduce the volume of acid in the stomach and prevent ulcers caused by irritants such as stress or alcohol. Ginger root (fresh or dried) is included in up to half of all herbal prescriptions in China as it is believed to decrease the toxicity of other ingredients.
Also in our regular diet, we eat many foods for traditional reasons and while there may be a religious or cultural reasoning for this marriage of foods and flavours, there can be a scientific basis for at least some of these traditions. As an example, the Japanese have been eating ginger (usually pickled) with their snacks and meals of sushi (raw fish) for centuries. Whether known by the average Japanese household or not, ginger has been proven to be effective against the possible infection by parasites which are found in raw fish, especially protozoan anisakis. So it is not only the great taste benefits of this food marriage, but also the obvious health benefits.
In fresh ginger, the pungent plant chemical gingerol is present, but this changes to an even more pungent shogaol when subjected to heat or dehydration. Both these plant chemicals contain therapeutic properties so the addition of ginger to your cooking whether fresh or dried will not only add flavour to your diet, but act as a general health tonic from which the whole family can benefit.
To ensure maximum benefits and minimum side effects, include ginger in your meal or consume after meals, and remember that ginger has been noted as a contra indicator for those who suffer from kidney disease.
Add a little ginger flavour today…..