Healthy Cuisine: Based on the Latest Research: The LANS Med Concept-Developed

Healthy Cuisine: Based on the Latest Research

With 88 recipes to provide your body with optimal nourishment

For the LANS MED Nutrition Concept, a team of 70 doctors, nutrition specialists, and top chefs has analyzed the results of renowned health studies for years and used this information to develop a healthy cuisine that you can incorporate into your daily life. This cuisine reflects the current state of nutrition research and provides clarity in the midst of the numerous, and often contradictory trends as well as information about healthy nutrition. The recipes feature a great deal of variety, easy preparation, and fresh, regional ingredients. Nutrition based on the LANS Med Concept is ideal, for example, for a 15- or 30-day health cure aimed at alleviating physical ailments and high levels of stress. If necessary, it is also an effective and healthy way to lose excess weight. The LANS Med Nutrition Concept has become well known in numerous countries. Each year, it draws many international celebrities, politicians, and managers from all over Europe to Lanserhof resorts to relax and reenergize.

Editor: Dr. Christian Harisch

Managing Director of Lanserhof Group

Author: Dr. Anne Fleck (Texts)

Dr. Anne Fleck, a native of Saarland, Germany, is a specialist for internal medicine and rheumatology. For several years, she has worked successfully in and helped shape the fields of innovative Nutritional Medicine and Preventive Medicine. As a physician, she pursues a holistic approach based on valid methods and an effective combination of cutting-edge modern medicine and naturopathy. For many years now, she has been a consultant for preventative medicine and worked with companies, embassies, and private individuals from Germany and abroad. A wider audience knows her from the television series 'Die Ernährungsdocs' (Nutrition docs) on the German television channel NDR. In this book, she explains how serious diseases can be treated using simple solutions and innovative nutrition without rigid programmes.

Anne Fleck lives in Hamburg, Germany. She enjoys sailing and spending time outdoors, loves to cook, and also paints and draws.

Author: Claus Jenewein (Recipes)

Head chef at the Lanserhof Lans health Resort

The native Tyrolean completed his culinary training at the restaurant Wilder Mann, which is located very near Lanserhof. He then spent several enriching years learning and honing his craft in renowned gourmet and award-winning restaurants, such as Restaurant-Hotel Obauer in Werfen, Austria, and Restaurant Häupl in Seewalchen, Austria. But as a chef, Claus Jenewein knew that his path didn t lie in finding personal fulfillment in a gourmet temple, but rather in preparing healthy foods of a high quality combining wholesomeness with enjoyment. This is why he decided to return home and join the Lanserhof kitchen team. During his ten years at Lanserhof, he has become a certified dietary chef and strives to optimize the Energy Cuisine concept every day and adapt it to meet the dietary requirements of the guests staying at Lanserhof.

Author: Karsten Wolf (Recipes)

Head chef at the Lanserhof Tegernsee health Resort

Upon completing his training in Saxony, Germany, Karsten Wolf had the opportunity to develop his knowledge and skills in Bavaria, which would later become his new home. At the award-winning Gourmet restaurant Landgasthaus Heiligenhausen, he used only regional products and focused on the creative side of cooking under the influence of nouvelle cuisine, which was very popular at the time. Karsten Wolf then headed to the island of Amrum in the North Sea, where he worked at the distinguished Hotel Seeblick.

He then returned to Bavaria at the end of the 1990s. At the private clinic Jägerwinkel in Bad Wiesee, he learned more about healthy cuisine, became a certified dietary chef, and served as head chef in the last few years he worked there. At the newly established Lanserhof Tegernsee, Karsten Wolf sees the perfect opportunity to incorporate his expertise and knowledge into the modern dietary kitchen and Energy Cuisine.

Food photos: Hubertus Schüler

Hubertus Schüler became a photographer because, as he says, he couldn t paint and in view of his magnificent work, this was to the great benefit of the world of photography. Born and raised in the beautiful city of Münster (Germany), he also completed his Training there in an advertising agency to become a photographer. He then worked as a photographer s assistant in Düsseldorf, before he became a freelancer in Bochum, Germany, in 1990. Since then, he has chosen to devote his work to exciting book projects and enjoys the creative space, which this opportunity affords him.

Food styling: Stefan Mungenast