Best of the best
Updated: May 13, 2019
POSTED ON FEBRUARY 16, 2017
East is meeting West. Ancient wisdom is tangoing with the most advanced western techniques. Here in the globally acknowledged wellness clinic (aptly called SHA, which means luminosity or king of kings in Arabic) nutrition and natural methods form the core of the fabulous SHA Method. Healthy-Ageing and non-invasive Aesthetic Medicine completes this well-being of the mind and the body.
Here, I am feasting on the amazing food, the knowledge and the brilliant sunshine and views. SHA wellness clinic sits like royalty on a beautiful Spanish mountainside overlooking the Mediterranean Sea, part of the Sierra Helada Natural Park, by the picturesque ancient town of Villa de Altea. This mild micro-climate of the area guarantees fantastic temperatures all year around, the area recognized by the World Health Organization as having one of the World‟s best climates, this in itself being an important factor for the maintenance of optimum health.
Turn your stumbling blocks into stumbling stones seems to be the life mantra of the dapper and dynamic Alfredo Bataller Parietti. He suffered from serious life threatening health problems for over thirty years. He was lucky enough to meet a doctor who was a leading expert in nutrition and natural therapies, who is now a member of SHA medical team. Mr Bataller experienced the body’s auto-healing power through a natural diet and natural therapies, And so was born his desire to share this knowledge and well-being and health. And SHA wellness was set up in the very location of their family home.This is how SHA Wellness Clinic was born. The SHA Method combines the effective elements of healthy nutrition and the curative powers of natural therapies with SHA Academy, a dynamic and practical programme of educational activities.
How amazing is this? SHA ‘s healthy and therapeutic menu was awarded the Millesime ́s highest recognition for the Best Gastronomic Trend Grand of 2009 and a Sun in the Repsol Guide 2011. Healthy can be gourmet and this propelled me to take cooking lessons and learn more about it. SHA‟s main restaurant, SHAMADI, offers the most select modern cuisine, fusing Mediterranean and Japanese Macrobiotic traditions, and always prepared with natural organic ingredients.
The SHA food pyramid upholds the recommendations from the World Health Organisation and to a great extent it is in line with what the Harvard University of Medicine proposed as being the most suitable diet for humans.
Interestingly, the philosophy of macrobiotics goes back 1000s of years; and here they combine it with the Mediterranean Diet too. Most of the foods used at SHA have also been eaten by the world’s most healthy and long standing cultures including China, Japan, India, Middle East and the Mediterranean. SHA offers wholesome, honest food, grains, beans, vegetables, sea vegetables, nuts, and seeds,plus various seasonings, herbs, sugar-free desserts and fish. Most of the foods are living, local, organic, and seasonal which means they are full of energy, nutrition, and antioxidants. They help to keep us young and vital. And chef Andres Moran, the patisseur extraordinaire’s desserts, be it the gianduja, the tiramisu, chocolate mousse dazzle with their taste and nutrition.
GLUTENFREE, SUGARFREE, DAIRYFREE CARROT CAKE
Here im learning at a rapid pace, attending talks, yoga, tai-chi, chi-kung, relaxation, breathing and laughter therapy and take a lesson in cooking at the Chefs studio. Chef Raquel Rocha shows me a step by step method to bake a gluten free, sugar free, dairy free carrot cake. It also has ginger and curcumin (turmeric) and lemon zest. Its yum.
Ingredients for cake 12g Arrow root,130g Corn flour. 85g Rice flavor, 4g Bicarbonate
10g Baking powder.2g Salt
2g Ginger zest, 5g Lemon zest 3g Cinnamon powder.250g Agave syrup
100g Sunflower oil.150g Rice cream
300g Zest of carrot
Mix all ingredients, the liquids first and then mix in the dry ones. Put this batter in a cake tray in the oven for 30min in the temperature 160oC.
Ingredients for cream
800g Coconut milk,200g Rice syrup
15g Cinnamon sticks,15g Orange zest
1gr Curcuma, 8g Agar agar
Mix all ingredients and warm till boiling. Cover the pot and leave for 10min to infuse. Run through the strainer and leave for cooling.
Blend till reach creamy and smooth texture and layer onto the cake. Decorate with carrot crisps (optional) and edible flowers (optional).