Blending traditional meals with healthy food concepts
The traditional way
The Indonesian kitchen is renowned for its tasty and sometimes very spicy dishes. They are cooked following a long tradition using all the good food ingredients, herbs, and spices the archipelago has to offer. From a long time ago these ingredients can be considered healthy because they came straight from the land and there was no significant pollution in land, water, and air.
That does not mean Indonesian people always eat healthily. The majority follows a poor nutritional diet consisting of rice and minor contributions of vegetables and meat (mostly chicken). Beef, pork, and goat are far too expensive for the majority. The Muslim population avoids eating pork meat and for the Balinese, it is a delicacy (especially suckling pig, which is only served at certain ceremonies and in special Babi Guling restaurants). When they consume fish it is mostly the very small fishes (Ikan tri), sardines, or a kind of mackerel. These are all wild-caught, which is good.
For the rest, the Balinese people are fond of sweet cakes and other sugary things, that can cause, as we know now significant health problems
The majority of Balinese people are not aware of unhealthy eating and therefore do not really care about healthy eating. If they can afford it, they also like to eat at fast-food restaurants as well. And they are fond of sweets and sugary things.
And there is also little to no awareness of the health risk that toxins that are found on land, in water, and in the air can have on people’s health conditions.
Our focus on health and nutrition
It is not that long ago that we at Gunung Paradis decided to be an example for our guests and social environment and to focus more on the health- and nutritional value of the meals and drinks we offer, without losing the typically Indonesian/Balinese taste.
To increase the variety we also have added some more general Asian/Western-oriented dishes based on the same principles.
We are not at the ultimate level we want to be yet, but we are on the right track and dare to share our meals without any doubt with our guests.
The principles that guide us
- Variety in meals and ingredients
- Avoid toxic ingredients as much as possible (MSG or VeTsin, as it is called here, but that is just one example of a longer list)
- Avoid the use of refined sugar for sweetening (and if necessary limit it to natural sweeteners)
- Focus on ingredients that have specific superfood properties
- Buy and use always fresh organic produce as much as possible
- Avoid so-called processed food and – ingredients
- Cook only in and with coconut oil and/or real butter
- Use toxin-free water in the kitchen (we are so lucky to have our own water well with the purest natural water possible)
The result summarized
We are a “ boutique retreat” with a limited number of accommodations, but still, we have an extensive menu list that can fulfill the needs of any guest, that we have the pleasure to serve. But for some of it we need to know your preferences at least a few days before you arrive:
- Superfood smoothies
- Kefir (natural probiotics milk drink)
- Pure mountain spring water
- Lovely Indonesian dishes made from fresh (organic*) ingredients
- Wild-caught fish dishes from the sea surrounding Bali
- Special vegetarian or vegan dishes
- We are constantly looking for adding quite unknown local vegetables
- Gluten-free bread, pancakes, and -pasta