Kneipp's principles of healthy eating 

Today, many people are engaged in healthy eating, but it is important to consider the advice of our ancestors, which, although mostly not supported by technological evidence, are the result of common sense and sobriety. In the 19th century, Sebastian Kneipp thought, advised, and wrote about healthy eating.

He recommended a regular, well-balanced, and wholesome diet made from fresh, seasonal, and minimally processed ingredients. The menu should consist of more vegetables and less meat. Small meals several times a day prevent ravenous hunger and overeating. He also wrote about the joy and pleasure of eating, emphasizing that each meal should be associated with a positive experience. Constantly denying oneself food leads to dissatisfaction, causes deficiency symptoms, and various health disorders. 

He emphasized the importance of using seasonal foods, which is particularly relevant today when we can obtain all vegetables and fruits from around the world year-round. Isn't it better to look forward to the first strawberries and raspberries from a sunlit garden tended with love?

»Bread contains all the nutrients that we need somewhere in our body« (S. Kneipp).

Bread was an important staple for him, and he favored whole grain flour, as the vital substances in the grain are preserved longer than in flour.

Kneipp advised the people he treated to drink at least 1.5 liters of water a day and to use as little salt as possible in their diet.

At the spa, we receive fresh milk daily from the farm »Pr Ostank« and cheese from the farm »Pr Gaberšk«. Most local foods can also be purchased by our guests. In our herb garden, we grow herbs for teas, and in our vegetable garden, we grow vegetables that guests use for cooking in apartments, while hotel chefs use them for Kneipp's vital menu. All local dishes and those made from organic produce are specially marked to give guests a choice. We have added Kneipp's vital menu with dishes based on Kneipp's recipes to the classic lunch and dinner selection. Kneipp's break, featuring chickpea spread, millet porridge with dried fruit, Kneipp coffee, herbal tea, organic apple juice, and Snoviška thermal water, received an exceptionally good response from seminar guests.

In the selection and preparation of dishes, we follow Sebastian Kneipp's instruction: »A little of everything, not too little and not too much«.

We invite you to join us in preparing Kneipp's dishes. We share Kneipp's recipes with you. 

KNEIPP CAKE WITH DRIED FRUIT 

INGREDIENTS: • 1 cup yogurt • 1 cup ground roasted hazelnuts • 2 cups sifted spelt flour • 1 cup brown sugar • Good half a teaspoon of baking soda • Half a zested orange, grated peel of one (organic) orange, 5 drops of organic orange extract • 2 eggs • 1 teaspoon rum • 2 tablespoons cocoa • ½ cup oil • 250 g dried fruit

METHOD: Sift the flour and add the baking soda. Preheat the oven to 180° C. Whip the egg whites well, then add half the sugar and whip a little more. Beat the egg yolks with the remaining sugar, add yogurt, oil, rum, orange flavor, cocoa, hazelnuts, and dried fruit. Gently fold in the flour with a spoon, being careful not to overmix, then add the egg whites and slowly fold in. Pour the mixture into a round cake pan, place it in the hot oven, and bake for 30 – 40 minutes. Insert a toothpick into the cake; if it comes out dry, it is baked.

SPREAD WITH SMOKED TROUT

INGREDIENTS: 300 g smoked trout, 100 g cottage cheese, 100 g sour cream, Half a lemon, Thyme, Salt, Pepper, Garlic, Shallot

PREPARATION: Finely chop the onion and garlic. Add the cleaned smoked trout. Mash (with a spoon, do not use an immersion blender) and add the cottage cheese and sour cream. Mix well to combine the ingredients, season, and finally add the lemon juice. Mix well. Spread on bread, garnish with a sprig of thyme, and serve to guests.