How about a guilt-free Christmas menu? Executive Chef Andrés Morán from SHA Spain unveils his 100% healthy holiday feast.
A Guilt-Free Christmas Feast: Chef Andrés Morán’s Healthy Holiday Menu at SHA Spain
As the holiday season approaches, many of us find ourselves torn between indulgence and maintaining our wellness goals. This year, SHA Spain is redefining festive dining with a unique proposition: a Christmas menu that is both indulgent and health-conscious. Executive Chef Andrés Morán, known for his innovative approach to nutritious gastronomy, has curated a 100% healthy holiday menu that promises to delight without the post-meal remorse.
Located on Spain’s sun-kissed Costa Blanca, SHA Wellness Clinic has long been a beacon for those seeking a harmonious blend of luxury and health. Its culinary philosophy, led by Chef Morán, champions the idea that fine dining and well-being are not mutually exclusive. This Christmas, the chef has poured his expertise into creating a menu that embodies this philosophy, infusing traditional holiday flavors with modern, health-forward techniques.
A Symphony of Flavors, Without the Guilt
The menu begins with appetizers that set the stage for an unforgettable dining experience: delicate seaweed blinis topped with creamy, plant-based spreads and a touch of caviar, followed by a refreshing pomegranate and kale salad with a hint of ginger dressing that wakes up the palate.
For the main course, Chef Morán has crafted a twist on the classic holiday roast. A center-stage dish of baked stuffed pumpkin, brimming with a hearty blend of quinoa, chestnuts, and winter herbs, showcases the chef’s dedication to seasonal and nutrient-dense ingredients. This dish is served alongside tender root vegetables glazed with a miso and maple reduction, creating a balance of savory and sweet.
Dessert is where many holiday menus diverge from healthy eating, but not at SHA. Here, the finale is a spiced poached pear drizzled with a light cinnamon-infused cashew cream, a decadent yet guilt-free conclusion to the meal.
Beyond Taste: The Art of Mindful Eating
Chef Morán’s Christmas menu goes beyond just being delicious—it embodies the principles of mindful eating. Each dish is designed to nourish both body and soul, rich in vitamins and antioxidants, and carefully balanced to avoid the lethargy often associated with holiday indulgence. The chef’s commitment to using unprocessed, plant-based, and nutrient-rich ingredients ensures that guests leave the table satisfied and energized.
In a world where wellness and luxury are increasingly intertwined, SHA Spain’s Christmas offering is a testament to the fact that a holiday meal can be as beneficial as it is beautiful. Chef Andrés Morán’s innovative take on festive cuisine invites diners to experience the joy of the season without compromise, celebrating the holiday with flavors that are as health-conscious as they are sumptuous.
This year, let your Christmas table be one of balance, delight, and well-being—a culinary gift that nourishes without guilt, crafted with the signature expertise of Chef Andrés Morán at SHA Spain.
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Cauliflower and Truffle Soup: A Sophisticated Winter Indulgence
As the chill of autumn and winter sets in, there’s nothing quite like the embrace of a warm, luxurious soup to soothe the soul. This cauliflower and truffle soup is the epitome of refined comfort, designed not just to tantalize the taste buds but to support wellness. A harmonious blend of simplicity and elegance, this recipe helps reduce cholesterol levels and promotes hormonal balance with its nutrient-rich ingredients.
Serves: 2 people
Preparation Time: 30-40 minutes
Meal Type: Dinner
Season: Autumn and winter
Goals: Helps reduce cholesterol levels | Regulation of oestrogen levels to avoid hormonal imbalance
Ingredients
- 1 cauliflower
- 1 litre of rice drink
- 10 g of truffle (100% natural, unflavoured; truffle oil could also be used)
- Sea salt to taste
Preparation
- Prepare the Cauliflower: Clean the cauliflower thoroughly and cut it into small florets.
- Simmer: Place the cauliflower in a saucepan with the rice drink and a pinch of sea salt.
- Cook: Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes.
- Truffle Preparation: While the cauliflower cooks, clean the truffle and cut it into fine julienne strips. Set aside.
- Strain: After 20 minutes, strain the cauliflower, reserving the cooking liquid.
- Blend: Using a blender, purée the cauliflower with half of the prepared truffle. Blend until the desired texture is reached, adding more cooking liquid as needed for consistency. Season with sea salt to taste.
- Serve: Ladle the soup into serving bowls and garnish with the remaining truffle for an indulgent touch.
This velvety soup, with its delicate hint of truffle, promises to elevate your dining experience and provide a nourishing, heart-healthy dish perfect for cozy evenings. Indulge in this effortless luxury and savor the elegant simplicity of seasonal ingredients.
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A Culinary Ode to Spring: Creamy Tofu with Seasonal Mushrooms
As the seasons shift and the crisp air of spring or the balmy warmth of summer sets in, dining turns into an exploration of fresh, vibrant flavors. Embracing the ethos of plant-based sophistication, this Creamy Tofu with Seasonal Mushrooms is a testament to how simplicity, when executed with finesse, can evoke the most profound sensory experiences.
Crafted for the discerning palate and ideal for lunch or dinner, this dish melds creamy textures with the earthy, nuanced flavors of seasonal mushrooms and the gentle umami of tofu, resulting in an unforgettable gastronomic creation.
Serves: 2 people
Preparation Time: 20 minutes
Meal Type: Lunch or dinner
Season: Spring/Summer
Ingredients
For the Mushrooms and Shallots:
- 300 g of seasonal mushrooms
- 100 g of shallots
- Salt and pepper to taste
- Extra virgin olive oil
For the Creamy Tofu and Mushrooms:
- 100 g of seasonal mushrooms
- 200 g of tofu
- 200 g of cashew nut paste
- 100 g of tamari
- 1 g of black pepper
- 1 g of umeboshi vinegar
- 1 tbsp. of extra virgin olive oil
- Salt and pepper to taste
To Decorate:
- Green shoots
Method
Preparation of the Mushrooms and Shallots:
- Begin by gently cleaning the mushrooms with a damp cloth to preserve their delicate texture and flavor.
- Sauté the mushrooms in a skillet with extra virgin olive oil, adding a touch of salt and pepper for seasoning.
- Slice the shallots in half and sear them in the pan with a drizzle of olive oil until they caramelize, developing a rich depth of flavor.
Preparation of the Creamy Tofu and Mushrooms:
- Sauté the seasonal mushrooms in olive oil, seasoned lightly with salt and pepper.
- Allow them to cool, then blend with tofu, cashew nut paste, tamari, black pepper, and umeboshi vinegar. Add salt as needed.
- Using a hand blender or food processor, process until a smooth, even cream is achieved.
- Transfer the mixture into a pastry sleeve and set aside.
Plating:
- Artfully place drops of the creamy tofu and mushroom blend at the center of the plate.
- Fill the gaps with the sautéed mushrooms and shallots, ensuring a balanced presentation.
- Complete the dish by decorating with green shoots for a touch of fresh elegance.
A Culinary Masterpiece for the Modern Epicure
This dish is more than a recipe; it’s an invitation to savor the essence of the season’s finest. The interplay of textures—from the creamy, rich tofu to the firm, sautéed mushrooms—creates a symphony on the palate, punctuated by the subtle tang of umeboshi vinegar and the savory embrace of tamari. Perfectly suited for intimate gatherings or refined solo dining, this recipe embodies the luxury of simplicity and the art of mindful eating.
Elevate your spring and summer dining with this elegant yet accessible dish, showcasing the pure flavors of the season in a way that is as nutritious as it is indulgent.
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A Symphony of Flavors: Grilled Scallops with Mango and White Garlic Vinaigrette
In the world of gourmet cuisine, there are moments when the delicate balance of flavors and textures transforms a meal into an experience. Enter Grilled Scallops with Mango and White Garlic Vinaigrette, a dish that epitomizes the culinary art of summer dining. Combining the subtle sweetness of scallops with the tangy freshness of a mango vinaigrette and the creamy depth of white garlic and pine nuts, this recipe is an ode to fine dining at its peak.
Crafted for the epicure who seeks both elegance and simplicity, this dish can be prepared in just 20 minutes, making it the perfect choice for an indulgent lunch or an intimate dinner.
Serves: 2 people
Preparation Time: 20 minutes
Meal Type: Lunch or dinner
Season: Summer
Ingredients
For the White Garlic with Pine Nuts:
- 120 g of white almond purée
- 250 g of water
- 250 g of gluten-free rolls
- 7 ml of sherry vinegar
- 20 g of extra virgin olive oil
- 1 garlic clove
- 10 g of salt
For the Mango Vinaigrette:
- 1 courgette
- 1 carrot
- 1 daikon
- 200 g of mango purée
- 20 ml of extra virgin olive oil
- 200 ml of umeboshi vinegar
For the Grilled Scallops:
- 6 scallops (without shells)
- Extra virgin olive oil
- Salt
To Decorate:
- Shoots and edible flowers
Method
Preparation of the White Garlic with Pine Nuts:
- Blend all the ingredients until smooth. Strain through a fine sieve to achieve a silky texture.
- Chill in the refrigerator to let the flavors develop.
Preparation of the Mango Vinaigrette:
- Cut the courgette, carrot, and daikon into fine brunoise (small, uniform cubes).
- Combine the brunoise with mango purée, olive oil, and umeboshi vinegar, mixing well to integrate the vibrant flavors.
Preparation of the Grilled Scallops:
- Season the scallops with salt and sear them in a hot pan with a drizzle of extra virgin olive oil until golden brown on both sides. The aim is a crisp exterior with a tender, melt-in-your-mouth center.
Plating:
- Start by spreading a generous base of the chilled white garlic mixture onto each plate.
- Artfully place three seared scallops on the base.
- Spoon the mango vinaigrette over the scallops, allowing the vivid colors to enhance the presentation.
- Finish with delicate touches of shoots and edible flowers for a visually stunning garnish.
The Ultimate Summer Indulgence
The interplay between the tender scallops and the creamy white garlic, accented by the bright tang of mango vinaigrette, creates a dish that is as delightful to the eye as it is to the palate. Each bite brings a harmonious blend of textures: the velvety garlic, the crisp vegetables, and the rich, seared scallops—all crowned with the subtle crunch of fresh garnishes.
This dish, perfect for warm, breezy summer days, celebrates the season’s best with sophistication and finesse. Serve it with a chilled glass of white wine, and you have the makings of an unforgettable dining experience.
Let this Grilled Scallops with Mango and White Garlic Vinaigrette be your next foray into the world of high-end, gourmet simplicity—a dish that exemplifies the art of refined, seasonal cooking.
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