Kneipp's Principles of Healthy Eating

Today, many people are concerned with healthy eating, but it is important to also take into account the advice of our ancestors, which are mostly not supported by technological evidence, but rather are the result of healthy common sense and wisdom. Already in the 19th century, Sebastian Kneipp thought, advised, and wrote about healthy eating.

He recommended a regular, well-balanced, and wholesome diet prepared from fresh, seasonal, and unprocessed industrial ingredients. The menu should consist of more vegetables and less meat. Small meals several times a day prevent hunger pangs and overeating. He also wrote about the joy and pleasure of eating, each meal should be associated with a positive experience. Constantly denying food creates dissatisfaction, causes symptoms of deficiency, and various health problems. 

He emphasized the importance of using seasonal foods, which is especially relevant today, when we can get all vegetables and fruits from around the world throughout the year. Isn't it better to enjoy the first strawberries and raspberries in your own sunlit garden, cultivated with love?

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

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

Kneipp instructed 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 Terme, fresh milk is obtained daily from the “Pr Ostank” farm, and cheese from the “Pr Gaberšk” farm. Most of the local food can also be purchased by guests. We grow herbs for tea in the herb garden, and vegetables in the vegetable garden, which guests use for cooking in the apartments, and hotel chefs use for Kneipp's vital menu. We have specially marked all local and organic dishes to give guests the option to choose. We have added Kneipp's vital menu with dishes according to Kneipp's recipes to the classic lunch and dinner selection. Kneipp's break, consisting of chickpea dip, millet porridge with dried fruit, Kneipp coffee, herbal tea, organic apple juice, and Snovik thermal water, was very well received by seminar guests.

When selecting and preparing dishes, we follow Sebastian Kneipp's guideline: "A little of everything, not too little and not too much."