The art of healthy living with a touch of vitality.
Your health takes centre stage at Verbena Restaurant this season. Chef Martin Stein introduces you the Waldhotel Colour Cuisine – a healthy nutrition programme which aims to re-balance the organism, boosting its ability to restore itself.
The concept of dividing foods according to their colour is based on the optimisation of their constituents, in particular their secondary plant compounds. Foods of the same or similar colour often contain similar active substances. A diet that focuses on a particular colour each day can maximise the absorption of beneficial nutrients. At the same time, it makes it easier for the body to absorb these nutrients. In this way, each day falls under a certain colour.
MONDAY | WHITE Good for the brain, quercetin, flavonoids, antibacterial
The idea of dividing the foods into their colors is based on the good complement of the ingredients, especially the phytochemicals. Identical or similar colored foods often have comparable active ingredients, and so, with diets in certain colors on different days, the input of positive substances in certain colors can be maximized and, at the same time, it is easier for the body to absorb them.
Thus, each day is under a certain color motto which runs through from breakfast to dinner and also includes things such as flowers and teas. Now an insight into the world of colors in food and its key ingredients.