The leader Xandra Luquechef Clinic of the University of Navarra in Madrid, published Recipes with pulsea book that brings together more than fifty plates created in a hospital environment with a central idea: taking care of your health and enjoying food are not incompatible experiences.
The work combines real recipes, nutritional advice and culinary tips, and defends the food as an essential element medical treatment, approached with the same technical and human requirements as the rest of health care.
Luke shares emblematic dishes of his cuisine, such as his famous enxaladilla or the his mother’s lentilsand sets out a philosophy based on respect for local and seasonal products, creativity and affection. For the leader, the hospital kitchen It must be both science and creativity, with a sensitivity put at the service of recovery and well-being of patients.
The book also presents the future of hospital gastronomy: nutritional personalizationlink with research, sustainability and food education. In addition, it has a marked solidarity character since its profits are intended to CUN Program Supporting You.
Xandra Luque (Madrid, 1988), chef and dietician, has been leading a pioneering project since 2017 haute hospital cuisinerecognized with numerous national awards and recognitions for his excellence and commitment with health and sustainability.
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