Proper nutrition is part of holistic well-being. Of course, this is also recognised at Melea – The Health Concept, a retreat in Hungary with an innovative concept for health. Medical Manager Eszter Répási tells us about bad eating and drinking habits and how nutrition plans are created. Chef Gábor Gyurik reveals his favourite smoothie recipe and which sacred unit of measurement he uses for wine.
With the Melea method, an individual programme is developed for guests, which also includes meals. How are the menus put together?
ER: On arrival, each guest undergoes a complex multidisciplinary health assessment process. Based on the results, we can adapt the diet to the condition of the body. We have developed four basic diets for our guests that can provide nutritional support for most preventative health issues: Standard, Light, Vegan and Mediterranean. Together with the head chef, the respective menus can be further individualised if required or desired. We also offer the option of juice fasting, if the medical team allows it.
What common eating and drinking habits do you notice among guests?
ER: The most common mistakes include irregular eating, too many processed foods, low fruit and vegetable consumption, high caffeine consumption and insufficient fluid intake. These problems not only have a negative impact on general well-being, but can also contribute to the development of serious illnesses in the long term.
Healthy food might put guests off – how do you manage to add flavour to your dishes?
GG: That’s a big misconception. Just because something is healthy doesn’t necessarily mean it’s flavourless. I love herbs and spices. They are an essential part of my cooking. My favourites are dill, lime leaves, thyme, sage and hyssop. When developing our menus and dishes, we pay attention not only to fresh ingredients, but also to their flavour.
And how do you add variety to the menus?
GG: Variety comes from nature, the seasons and creativity! We have seasonal menus and menus, so I always like to work with what nature has to offer! Melea’s cuisine is characterised by the fact that it is mainly based on Hungarian and local ingredients, but also includes some Far Eastern influences.
You work with modern preparation techniques – which ones exactly?
GG: Recently, many people have labelled it as modern, although fermentation is one of the oldest techniques alongside drying. For example, we ferment vegetables such as spring onions, but we also make fermented drinks such as kombucha from green tea. My personal summer favourite is pickled cucumber, which makes an incredibly good cold soup. Most of our food is prepared using the sous-vide method. This is the gentlest way to heat food and preserve nutrients.
Are snacking and a glass of wine allowed at Melea?
GG: That’s a complex question and it’s difficult for me to give a correct answer, as snacking means something different for everyone. Healthy and nutritious snacks and smoothies are part of the menu. And I think the occasional glass of wine is fine. That’s what the Hemina is for. It is a rule from St Benedict that prescribes how much wine monks are allowed to drink per day. The exact amount is not specified, it’s more about learning to drink only as much as you can handle.
Can you tell us your favourite summer smoothie recipe?
2 dl green tea
30g honey
120g bananas
50g blueberries
30g raspberries
30g blackberries
2 dl coconut milk
Prepare the green tea, stir in the honey and leave to cool. Then blend together with all the other ingredients on the highest setting. Pour into a glass with crushed ice and a few red fruits.
photocredits: Melea – The Health Concept