SHA Magazine Healthy nutrition
Discover SHA’s New Spring-Summer Menu
SHA’s gastronomic selection changes to adapt both to seasonal foods and to the body’s needs in each season of the year
At SHA we are firm defenders of the environment, and we are convinced that one of the best ways to take care of it, and to take care of ourselves, is by respecting its natural cycles. This is because we know that nature is wise and provides us with what we need at the right time. For this reason, in winter, vegetables that help us to warm up grow, while in summer it’s time for the most refreshing and juicy ones. What’s more, twice a year, we update our gastronomic selection to adapt both to seasonal foods and to the body’s energy needs in the different seasons.
We humans are a channel of connection between the sky and the earth, which is why the basis of SHA nutrition consists of green leafy vegetables (sun nutrients) and roots (earth nutrients) that complement each other and provide the proteins, vitamins, and minerals necessary for the correct functioning of the body. Needless to say, we always prioritise seasonal foods.
Spring is characterised by an expansive and ascending energy. The gradual increase in the number of hours of sunshine means that our energy channels become more active, so the body no longer needs the dense, heavy foods consumed during the colder months. The body begins to open up, leaving behind winter’s withdrawal, making it the perfect time to get rid of the fats that have helped us fight the low temperatures and the toxins that have accumulated during the winter and that weaken the immune system.
That is why SHA’s spring-summer menu is full of foods with digestive and depurative properties, such as celery, artichokes, parsley, watercress, the green part of leeks and spring onions, asparagus, mushrooms, avocados, radishes, and turnips; in short, fresh foods that replace hot dishes (such as vegetable stews) with gazpachos, juices, smoothies, pressed salads and raw or lightly blanched vegetables. In addition, although grains are still a staple food group, they are adapted to the season. For example, we are reducing the use of buckwheat, which is great for withstanding the cold, and increasing the use of other less energy-dense cereals, such as quinoa.
The SHA kitchens send us a preview of the spring menus that show that a healthy and balanced diet can also be a real delight for the palate. For starters, miso gazpacho; for mains, endives and caramelised lettuce hearts with tempeh tartar and, for dessert, a coconut cloud. Gastronomic spoiler alert: it tastes as delicious as it sounds.
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