We are what we eat. But we are humans and, from time to time, we reach for the bad stuff in times of stress. We know that a diet that emphasises plant-based foods and healthy fats is what we should be eating for optimum health. We also know what we should avoid – principally fried and heavily processed food, and too much sugar. In short, choosing the right foods is the most important thing we can do for both our mental and physical health.
And we’ve learned something else important in recent years – how our gut biome is the main driver in this pursuit for all-round health. What is it exactly? It’s the collective term for the micro-organisms that live in our gut, which are vital to our digestion, immunity and brain health. Experts such as Professor Tim Spector, who spearheads the ZOE Health Study, are spreading the word and showing us how to keep our gut biomes healthy with a diet of foods that include oily fish, fermented foods and a diversity of plants.
With access to healthy food wherever you are these days, be it a plate of grilled fish and salad or roasted meat and vegetables, it is relatively easy to continue the good work even when you are on holiday or dining out. This is especially true at Badrutt’s Palace, where you can drop by Le Grand Hall & Terrace for a salad, glowing with roasted pumpkin, beetroot, spinach and kale, stop at La Coupole – Matsuhisa for a brain-boosting feast of sushi and sashimi, or down a few mineral-rich oysters and scoops of omega-three-packed caviar at Le Restaurant. At Le Relais, a Mediterranean-style herb-scented rack of lamb awaits with its side of stuffed vegetables. At Paradiso Mountain Club & Restaurant there may be roasted sea bass with grilled corn to enjoy, nestled amongst the more indulgent menu options, while a beetroot-cured wild salmon awaits with its gut biome-boosting side of pickled cucumber at King’s Social House.
But it’s at La Diala restaurant where your healthy eating goals can remain truly focused, with dishes such as miso-glazed eggplant, Sicilian octopus salad with Datterini tomatoes, and panzanella with summer greens – not forgetting the popular Buddha Bowl crammed with kale, chickpeas and avocado. And we have the wife of the Richard Leuenberger, Managing Director at Badrutt’s Palace Hotel, to thank in part for that.
Vanessa Leuenberger runs a plant-based nutrition coaching and consulting company, La Mesa de Vanessa, and she has been instrumental in the hotel’s steps to reflect the growing interest in plant-based cuisine, working closely with Jeremy Degras, Executive Chef at Badrutt’s, on certain dishes (read more here). “Plant-based foods taste as good as, if not better than, meaty alternatives and they are better for the planet – the main reason I made the transition, ” declares Leuenberger. “And for me, there is no other way to eat. I know it’s a personal choice and this can’t be forced on anyone, but I want to show people that this type of food can be utterly delicious and not seen as a sacrifice of taste and satisfaction.”
Jeremy Degras, Executive Chef at Badrutt’s Palace, agrees. He says that the hotel menus have more healthy and plant-based dishes than ever before: “It reflects the increasing health consciousness, dietary needs, environmental values and personal considerations among our guests and our dedication to meeting modern dining expectations.”
He gives examples of the deep depth of flavours you can achieve with plant-based dishes, including Le Relais’ Summer Ravioli with beetroot, corn extract, sorrel and chervil oil. “Another of my favourites on our menu is Asian-style Tofu with tamarind and hoisin sauce, a plant-based version of a stir-fry, which is a symphony of flavours with harmoniously balanced notes of rich, savoury and sweet components served at La Diala,” he adds.
Degras also loves using seaweed in his cooking. “I use it as a tartare (chopped and pickled with a classic tartare component condiments), which brings umami flavours to any dish with depth and complexity. It is a very versatile product; it can be used in various culinary applications. It has many health benefits and is low in calories, so you can use it in dishes to meet many dietary needs.”
Finally, most of us know how to follow a healthy diet, but there are still some tricks worth considering that will ramp up the goodness. Here are five tips to try:
- Switch regular white onions for the more nutritious red version, which are high in antioxidants.
- Capers are the perfect beauty food, packed with polyphenols that help the wrinkles and can improve your overall health, too.
- Opt for sweet potatoes, rather than regular ones, because they are high in flavonoids, carotenoids and vitamins C and A.
- Add mushrooms to everything as they deliver significant antioxidants and offer anti-inflammatory properties.
- Liberally sprinkle rocket on your pizza, pasta and soups. This herb offers more of the same, as well as erucin, an active ingredient that helps to lower blood pressure.
Here’s to happy, healthy eating.
Please note that menus do change regularly and some of the dishes mentioned above may not be available at the time of your visit.
