Healing Culinary Traditions around the World
Balinese/Jamu
Balinese cooking is a balance of sweet, sour, salty and spicy tastes. It is infused with fresh tropical herbs and spices, which creates distinctive aroma and flavor. Cooking and eating in Balinese way is sensual and artistic experience. From decorative ways of cutting vegetables to use of banana leaves and bamboo sticks as wrapper and skewers, Balinese cooking expresses visual beauty and harmony with nature. In addition to its traditional cooking style, Bali offers us Jamu, the herbal healing method which was refined at the royal courts of Java, the island west of Bali. This all natural, powerful healing and health remedy has been gaining popularity outside Indonesia, thanks to current scientific research that proves effectiveness of the ancient traditional wisdom.
- Menu Sampler –
Pepes Tahu (steamed tofu in banana leaves)
Tempeh Satay with Peanut/Cashew sauce
Sayur Urab (mixed vegetables)
Nasi Goreng (fried rice)
Kunyit Asam (turmeric juice)
Bubur Injin (black rice pudding)
Indian/Ayurvedic
Ayurvedic cooking originates in the world’s oldest healing and wellness system from ancient India. It is based on the principle of 5 nature elements (Earth, Water, Fire, Air & Space), 6 tastes (Sweet, Salty, Sour, Pungent, Bitter & Astringent), opposite energies (Hot & Cold) and seasonal changes. According to the wisdom of Ayurveda, we are “what we digest” rather than “what we eat”. It is important to make our food easily digestible with spices and cooking methods. Ayurveda suggests Lacto-Vegetarian diet, according to Hindu philosophy of Ahimsa (non-violence). We are part of nature. Living in peace and harmony with all the existence of universe contributes to optimum health in our bodies, minds and hearts.
- Menu Sampler –
Yellow Split Mung Bean Dhal
Paneer (fresh cheese)
Vegetable Curry
Mango Chutney
White Basmati Rice
Caffeine-free Spice Tea
Japanese/Macrobiotic
Macrobiotic diet was born in Japan from the need to live in peace and good health. It is centered on whole grains, vegetables, fruits, seaweed, legumes and other plant- derived proteins. Being based on the Taoist principle of balance (Yin and Yang), Macrobiotic diet has a lot in common with Ayurvedic approach. The major difference between the two systems is use of dairy foods and spices. Macrobiotic recommends simply food without strong spices or tastes and emphasizes locally produced vegetables and fruits in season. Microbiotic cooking techniques of pressure-cooking, steaming and water-sautéing are highly effective for weight reduction and detox. Healthy and tasty Japanese vegetables and soy bean products are used abundantly.
- Menu Sampler –
Egg custard
Green Beans with Sesame Seeds
Hijiki (seavegetable) Salad
Miso Soup
Brown Rice& Azuki Beans
Roasted barley tea
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