As you already know, we take food very seriously. We’ve been working hard on the concept of ‘food as medicine’, as we strongly believe this is the starting point for a real transformation towards a healthier lifestyle. As part of the changes we’re looking to implement this year, we welcomed Kai Müller in November 2019 to get his input and wisdom into our already existing plant-based kitchen concept and create new recipes for our guests.
This is Kai Müller, plant-based culinary revolutionist
Kai is a determined dreamer, Culinary Revolutionist and social entrepreneur with a passionate mission to change people’s lives with the right plant-based food for healthy thoughts. From the age of 5, Kai already had a strong passion for cooking and loved spending every possible minute with his grandmother in her kitchen. 23 years later in the luxurious hospitality industry, 13 of them within the Wellness, he has worked at a variety of different holistic business models as Executive Chef, on Corporate level and Consultant. Holding three Wellness Cuisine of the year awards and is well known for his unique approach of healing food within the Wellness Industry worldwide.
Kai Müller at Cal Reiet’s Table: plant-based cuisine with a meaning
Cal Reiet’s thoughtful – holistic cuisine energizes the senses, nourishes the body and helps their clients with their individual goals and healthy lifestyle. The guidelines are drawn from 1000 years of wisdom from the principles of TCM and Ayurveda alike, which teaches to be part of the natural circle of life. The vegetarian/vegan offerings cater to individuals seeking weight loss, detoxifying their body; protein/supplements target foods for workouts or just for an alternative culinary high-end experience.
Cal Reiet offers artful and inspired cuisine that is healing in function and tantalizing in form. Merging culinary traditions from the East and West and using fresh, local and, wherever possible, organic produce, the menus include extensive plant-based and vegetarian options. The food changes with the seasons, as it should, and different months bring different delights. Fresh juices, signature tonics, and herbal teas are bursting with nutrients, medicinal properties, and taste-bud tempting goodness, and the delicious Detox Cuisine, which features only low inflammatory, low allergenic and low GI vegetarian dishes, dispels the myth that ridding your body of toxins means depriving yourself of sensory pleasure.
Food is an essential part of our daily life, it is the perfect vehicle to provide the necessary support to enhanced vitality and optimize health. All holistic medical traditions have regarded food as the “first medicine”, using local ingredients and cooking methods in healthy and innovative ways.
Kai’s cuisine reflects the philosophy of healthy living and the celebration of different cultures. It all begins with the ingredients – fresh, healthy and nutrient-rich, fresh herbs and spices are used generously to add flavor and enhance the medicinal value and foods are served close to their natural state, with healthy cooking methods, such as baking, steaming, grilling, sauté and stir-frying – no microwaves, processed foods or additives.
Our menus include a selection of nutritious “raw food’ dishes, incorporating simple interpretations such as salads as well as fermented food options with high enzyme content. Cal Reiet’s cuisine is not exclusively “raw’, as appropriately cooked foods have highly digestible nutrition value. Low sugar, low sodium, low dairy and low fat are all the ‘lows’ of our cuisine. Some dishes use sea salt and other high-quality salts such as Himalayan and gomasio. Only healthy, cold-pressed oils – such as extra virgin olive oil, virgin coconut oil, rice, sesame, sunflower, and other virgin nut and seed oils – are used in moderation. Unhealthy trans-fats and saturated fats are avoided completely.
Kai’s cuisine embodies a sensible approach to dining that aims to educate and inspire guests to develop a more thoughtful and enriching relationship with food. The menus include a small sampling of ‘indulging’ dishes to simulate the ‘real’ world and teach our guests the principles of balance and moderation. We do not provide calorie information. Instead, we advocate a sensible approach to wellness with healthy cuisine. The philosophy is pragmatic and realistic and seeks to inspire rather than dictate.
