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Sourcing, Preparing, Enhancing

The inspiration for SPE was born from the Latin phrase Sanitas Per Escam, which means literally “Health through Food.”

But since its founding in 2001, SPE has come to mean much more – a holistic approach that focuses not just on health, but on the sourcing, preparing and enhancing of food.

Sourcing


Selecting ingredients seasonally, locally and sustainably, with a focus on their nutritional characteristics.

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Preparing


Using specific cooking techniques that preserve the integrity and nutritional qualities of the ingredients.

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Enhancing


Maximizing nutritional impact through balanced menus and optimal ingredient combinations.

 

The quality of what you eat is ultimately more important than quantity, as calories alone are not enough to make the body feel and remain full.

 

Click an icon to learn more about our philosophy of ingrediens.

  • VEGETABLES

    Due to their wide array of vitamins, minerals and phytochemicals, high fiber and low caloric content, vegetables are the fundamental component of SPE and are highlighted in savory dishes.

  • FRUITS

    Fruits contain vitamins, minerals, fiber, and antioxidants and are generally low in calories. In addition, many fruits contain flavonoids including polyphenols, small compounds currently being researched for health benefits. Fruits make up an important component of SPE recipes.

  • LEGUMES

    Rich in minerals and fiber with a low glycemic index, legumes are an important component of a healthy diet. In addition to their nutrient density, they are a plant-based source of protein and therefore highlighted in SPE’s vegetarian dishes.

  • GRAINS

    SPE encourages the use of whole grains over refined flours for their greater fiber content and nutrient density.

  • NUTS & SEEDS

    While nuts and seeds are calorically dense, they also provide a wealth of beneficial nutrients and healthy fats. Therefore, SPE encourages the use of nuts and nut butters in its dishes.

  • OILS

    SPE encourages the use of good-quality fats, especially those from vegetable, nut and seed oils. SPE uses these oils in place of other saturated fats.

  • FISH & SHELLFISH

    Fish and shellfish are a source of protein, minerals such as iodine and selenium, and healthy omega-3 fatty acids. In addition, shellfish contain vitamin B-12 and zinc. For these reasons, SPE prefers fish over poultry and meat, while taking into consideration issues around sustainability and environmental toxins.

  • POULTRY

    Poultry is a good source of protein with predominantly unsaturated fats. SPE encourages the use of pasture-raised chickens with a natural diet.

  • EGGS

    At one time avoided due to saturated fat and cholesterol content, it is now known that eggs can be part of a healthy diet. Eggs are a source of high-quality protein and contain numerous vitamins and minerals. In addition, pasture-raised chickens will produce eggs with a healthier fatty acid profile than their conventionally raised counterparts.

  • DAIRY

    Yogurt, milk and cheese are sources of calcium, protein and potassium, among other  nutrients. Dairy from cows, goats and sheep can all be used in SPE cooking. Unflavored and unsweetened plant milks are also encouraged. Cream and butter are higher in saturated fat and are therefore only used in moderation in desserts, never in appetizers and entrées.

  • Game

    Game meats include venison, pheasant, rabbit and boar, among others, and can be used in SPE recipes. The nutritional profile of game varies depending on the animal and its diet.

  • PORK

    Pork is a source of high-quality protein, B-vitamins, zinc and other minerals. The fat content varies with the cut of meat and the diet of the animal. Lean cuts of pork may be included in SPE dishes.

  • BEEF

    Beef is a source of high-quality protein, iron and vitamin B-12. The fat content varies with the cut of meat and the diet of the animal. Lean cuts of pastured beef may be included in SPE dishes.

  • LAMB

    Lamb can be high in saturated fat. However, a lean cut from a pasture-raised animal that is trimmed properly is appropriate for an SPE dish.

SPE dishes are composed of high-quality, nutrient-dense ingredients selected to provide the whole grains, fruits and vegetables, quality proteins and healthy fats needed for lasting satiety. Instead of serving oversized portions, SPE dishes are engineered to ensure maximum nutrient-density and great taste so that you leave the table energized with a true feeling of well-being.

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FRUITS

 

Due to their wide array of vitamins, minerals and phytochemicals, high fiber and low caloric content, fruits are a fundamental component of SPE and use of whole fruit is encouraged.

LEGUMES

 

Rich in minerals and fiber, legumes are an important component of a healthy diet. In addition to their nutrient density, they are a sustainable plant-based source of protein and therefore encouraged by SPE.

GRAINS

 

Rich in minerals and fiber, whole grains are an important component of a healthy diet and encouraged by SPE.

NUTS & SEEDS

 

Nuts, seeds and their all natural butters provide a wealth of beneficial nutrients and healthy fats and are therefore encouraged by SPE.

OILS

 

SPE encourages the use of healthier fats, especially those from vegetable, nut and seed oils. SPE recommends these oils in place of other sources of saturated fats such as butter, cream and coconut oil.

FISH & SHELLFISH

 

Fish and shellfish are a source of protein, healthy omega 3 fats, as well as vitamins and minerals such as zinc, potassium and vitamin B12. For these reasons, SPE encourages sustainably sourced fish over poultry and meat.

POULTRY

 

Poultry is a good source of protein and poultry fat is predominantly unsaturated. SPE encourages the use of pastured poultry, raised without the use of non-therapeutic antibiotics.

EGGS

 

Eggs are a source of high-quality protein and contain numerous vitamins and minerals. SPE encourages the use of eggs from pastured chickens, raised without non-therapeutic antibiotics.

DAIRY

 

Yogurt, milk and cheese are sources of calcium, protein and potassium, among other nutrients. While many dairy products can be used in SPE cooking, due to their high saturated fat content, we recommend cream and butter be used in smaller quantities.

GAME

 

Game meats include venison, pheasant, rabbit and boar, among others, and are encouraged by SPE. The nutritional profile of game varies depending on the animal and its diet, but game meats are generally lean and nutrient-rich.

PORK

 

Pork is a source of high-quality protein, B-vitamins, zinc and other minerals. The fat content varies with the cut of meat and the diet of the animal. When pork is included in a meal, SPE encourages the use of smaller portions of lean cuts from pastured animals raised without the use of non-therapeutic antibiotics.

BEEF

 

Beef is a source of high-quality protein, iron and vitamin B-12. The fat content varies with the cut of meat and the diet of the animal. When beef is included in a meal, SPE encourages the use of smaller portions of lean cuts from pastured animals raised without the use of non-therapeutic antibiotics.

LAMB

 

Lamb can be high in saturated fat and has a high carbon footprint. When lamb is included in a meal, SPE encourages the use of well-trimmed cuts from pastured animals raised without the use of non-therapeutic antibiotics.

VEGETABLES

 

Due to their wide array of vitamins, minerals and phytochemicals, high fiber and low caloric content, vegetables are a fundamental component of SPE.

Ingredients Matter

 

Click an icon to learn more about our philosophy of ingredients.

When applied to the fullest, SPE’s thoughtful culinary approach ensures maximum nutrition with minimal environmental impact.

 

 

SPE is committed to:

  • Promoting nutrient density through the use of vegetables, fruits, whole grains and legumes
  • Encouraging the use of healthier unsaturated fats while limiting the use of saturated fats
  • Limiting processed ingredients which are higher in sodium, added sugars and artificial additives
  • Promoting preparation techniques that preserve the integrity of the ingredients
  • Promoting sustainable meals by encouraging the use of products from responsibly raised animals and smaller portions of red meat