{"id":72909,"date":"2021-07-15T16:46:46","date_gmt":"2021-07-15T14:46:46","guid":{"rendered":"https:\/\/shawellness.com\/shamagazine\/alta-gastronomia-sostenible\/"},"modified":"2023-03-06T19:46:59","modified_gmt":"2023-03-06T17:46:59","slug":"alta-gastronomia-sostenible","status":"publish","type":"post","link":"https:\/\/shawellness.com\/shamagazine\/es\/alta-gastronomia-sostenible\/","title":{"rendered":"Alta gastronom\u00eda sostenible"},"content":{"rendered":"<p><span data-contrast=\"none\">La sostenibilidad es un ingrediente presente en todos los platos elaborados en las cocinas de SHA. Por eso, el <strong>90 % de los productos frescos que utilizamos son de origen nacional<\/strong>. De esta manera conseguimos minimizar el impacto ambiental de la nutrici\u00f3n, un objetivo tan importante para nosotros como ofrecer a los hu\u00e9spedes una experiencia gastron\u00f3mica saludable y deliciosa que aporte al organismo todos los nutrientes que necesita para funcionar correctamente. Y eso es precisamente lo que Lixi Lineas, Head Chef de SHA, tiene en mente cada vez que crea una nueva receta. \u201cLa naturaleza nos ofrece los alimentos que el organismo necesita en cada estaci\u00f3n del a\u00f1o. As\u00ed, en verano es temporada de frutas y verduras refrescantes y con mucha agua, como el mel\u00f3n o el pepino, que nos ayudan a combatir el calor\u201d.<\/span><\/p>\n<p><span data-contrast=\"none\">Y es que cocinar con <strong>ingredientes org\u00e1nicos, de temporada, de proximidad y producci\u00f3n local<\/strong> tiene m\u00faltiples beneficios, tanto para nuestra salud como para el planeta. Por un lado, mantienen intacto todo su sabor, frescura y valor nutritivo. Por otro, evitamos la contaminaci\u00f3n provocada por el transporte de mercanc\u00edas y reducimos el consumo energ\u00e9tico que supone la conservaci\u00f3n en fr\u00edo. Adem\u00e1s, en nuestros men\u00fas no encontrar\u00e1s l\u00e1cteos ni carnes rojas, dos de las industrias alimentarias m\u00e1s contaminantes. <\/span><\/p>\n<p><span data-contrast=\"none\">Lixi se incorpor\u00f3 a SHA en 2017 y ha sido uno de los responsables de la evoluci\u00f3n de la alimentaci\u00f3n, desde el enfoque puramente macrobi\u00f3tico de los primeros a\u00f1os hacia una cocina m\u00e1s integrativa, m\u00e1s flexible y m\u00e1s abierta. \u201cHemos simplificado bastante las recetas, porque creemos que, en este caso, menos es m\u00e1s: menos productos y menos elaboraciones y m\u00e1s centrarse en el fondo del plato. Cada receta empieza en nuestro departamento de nutrici\u00f3n, que nos da las pautas a seguir, y, a partir de ah\u00ed, elaboramos los platos. Tenemos tres men\u00fas diferentes que personalizamos seg\u00fan los objetivos de cada hu\u00e9sped. Adem\u00e1s, tenemos la suerte de contar con una herramienta en la que nos dejan su feedback, por lo que podemos adaptarnos a sus gustos r\u00e1pidamente. Por ejemplo, esta temporada hemos eliminado el gluten de la dieta Kushi. Y a lo largo del a\u00f1o hacemos m\u00e1s de 600 recetas distintas, por lo que un hu\u00e9sped que se quede con nosotros nueve d\u00edas no comer\u00e1 dos veces el mismo plato\u201d.<\/span><\/p>\n<p><span data-contrast=\"none\">Es decir, seguir una dieta sana y equilibrada sin renunciar por ello al placer de comer no solo es posible, sino recomendable. \u201cEn SHA hacemos alta cocina saludable y sostenible con ingredientes comunes que est\u00e1n presentes en muchas casas. Por supuesto, el sabor es muy importante, pero no lo \u00fanico, porque un plato entra primero por los ojos y, despu\u00e9s, por el olor. Por eso, trabajamos mucho la presentaci\u00f3n y jugamos con los diferentes colores y texturas. Si nuestra intenci\u00f3n es que los hu\u00e9spedes cambien sus h\u00e1bitos alimenticios por otros m\u00e1s saludables al terminar su estancia en SHA es fundamental que los platos sean apetecibles para todos los sentidos\u201d.<\/span><\/p>\n<p><span data-contrast=\"none\">Por \u00faltimo, Lixi nos invita a preparar una receta sencilla, rica y muy refrescante para soportar la llegada de las altas temperaturas. \u201cRecomiendo una <strong>ensalada fr\u00eda de quinoa con esp\u00e1rrago verde, aguacate y pepino<\/strong>. Hierve la quinua como si fuera pasta, esc\u00farrela para que no se ag\u00fce y deja que se enfr\u00ede en el colador. Corta en dados un pepino y un aguacate y, en juliana fina, un esp\u00e1rrago verde sin cocinar. A\u00f1ade un chorrito de lima o zumo de lim\u00f3n, baja la acidez con un poquito de sirope de arroz, corta menta, albahaca y cebollino y termina con un toque de jengibre y c\u00farcuma. Esta receta es muy saludable y equilibrada: tenemos la prote\u00edna vegetal de la quinua, la grasa del aguacate, la frescura y el agua del pepino, la vitamina A y los antioxidantes del esp\u00e1rrago verde que, adem\u00e1s, ayuda a controlar los niveles de az\u00facar en sangre, y la c\u00farcuma, que fortalece el sistema inmune\u201d.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La sostenibilidad es un ingrediente presente en todos los platos elaborados en las cocinas de SHA. Por eso, el 90 % de los productos frescos que utilizamos son de origen nacional. De esta manera conseguimos minimizar el impacto ambiental de la nutrici\u00f3n, un objetivo tan importante para nosotros como ofrecer a los hu\u00e9spedes una experiencia [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":75815,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1413,1425],"tags":[],"class_list":["post-72909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-saludable","category-stayhealthywithsha-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Qu\u00e9 es la alta gastronom\u00eda sostenible \/ SHA Magazine<\/title>\n<meta name=\"description\" content=\"Descubre a trav\u00e9s de este art\u00edculo de SHA Magazine el 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