The end of the starch dictatorship
For too long, cooking has been dominated by starch. Bread, pasta, rice and potatoes were the undisputed mainstays of every meal. At 45, I decided to break this dictatorship to restore taste and health. In Andalusia, we are lucky to have such a diversity of products that starch quickly becomes superfluous. My cooking without excess starch is not a cooking of lack, it is a cooking of rediscovery. We remove the superfluous to keep only the essential, the vibrant, the nutritious.
From then on, the change was spectacular. By removing these empty calories, we make room for dense, flavorful ingredients. We rediscover the crunchy texture of vegetables, the finesse of herbs, the richness of good fats. The starch often acted as a mask, muffling the delicate flavors. Without it, cooking becomes more precise, more frank. We learn to appreciate the satiety that comes from proteins and lipids, a calm and lasting satiety that does not cause drowsiness. It is a revolution for our metabolism and for our taste pleasure.
Creativity rediscovered
No longer relying on starch forces us to be more creative. We are looking for new ways to combine sauces, to add volume to the plate, to create comfort. We use creamy vegetable purees, tasty broth reductions, crushed oilseeds for crunch. The kitchen becomes an exciting playground. We reinvent the classics: a paella where cauliflower replaces rice, tender eggplant lasagna, tapas where vegetables serve as a base. It is a cuisine of intelligence and audacity, which surprises and delights our guests.
However, my clients are the first to be surprised. They arrive with the idea that a meal without bread or rice will be incomplete, and they leave won over by the richness and variety of flavors. We show them that we can be perfectly full and satisfied without the heaviness of starch. It is an education in taste that is done gently, through the pleasure of discovery. We break habits to create new rituals, healthier and more joyful. Cooking without excess starch is an invitation to culinary freedom. It means breaking free from established codes to invent your own path.
Digestive clarity
What digestive clarity this brings! No more bloating, heaviness in the stomach, endless digestion. By reducing the glycemic load, we allow our body to function optimally. We feel light, alert, full of energy. It is this feeling of immediate well-being which is the best motivation. We no longer eat to fill ourselves, we eat to nourish ourselves. Starch is often a source of inflammation and stress for our body. By reducing it, we offer our body real rest and a chance to regenerate. It is an act of kindness towards oneself.
Teaching this method is at the heart of my approach. I firmly believe that knowledge is the first step towards healing. By passing along these tools to you, I hope to inspire you to become the architects of your own vitality, one meal at a time.
