Destination Spa Vacations

A Glass of Wine Please!

“Wine is the healthiest and most hygienic of beverages.” It’s not me that said it first: Louis Pasteur did, somewhere around 1860. Since then, numerous researches tend to prove that to. 

Offering a quality wine list, which also includes a selection of organic wines, is just another way for Destination Spas to inform and raise awareness to the importance of healthful and natural nutrition. Wine has always been a natural product even though its therapeutic properties have been forgotten (with good reason!) as pesticides and herbicides became widely used in vineyards in the mid-twentieth century. Thankfully, organic agriculture has regained its role in numerous vineyards, which allows us to rediscover wine’s original properties…without the pesky headaches! 

Wine’s Therapeutic Properties
It is not alcohol in itself that has therapeutic properties, reducing the risk of cardio-vascular disease for instance, but rather red wine. There is often confusion between wine (an alcoholic beverage) and alcohol. Yet, the difference is quite substantial. When it is a question of beneficial alcohol, a distinction must be made between alcoholic beverages made by the process of fermentation (such as wine) and those made by distillation (aperitifs, digestifs and hard liquors). Wine - red wine in particular - contains a substance known as polyphenols which is found in the skin of the grape. The most widely known polyphenol is called resveratrol, a molecule that thins the blood and reduces the adhesion of blood platelets to the walls of the arteries and veins which can result in potentially deadly clotting. It is believed that the resveratrol found essentially in red wine can also reduce the risk of arteriosclerosis. It is also considered good against cancer.

During the wine-making process, the grape juice, pulp, skin, seeds and stems are left in contact for as long as possible (which is not the case when making white wine). This process results in an increase in the amount of flavonoids contained in the wine. This is especially true if the wine is prepared, stored and aged in oak barrels as was our European ancestors’ tradition which is not the case for wines aged and stored in metal, cement, ceramic or glass casks. Flavonoids inhibit the production of “bad cholesterol” or low-density lipids and increase “good cholesterol” or high-density lipid (HDL) levels and consequently, lower the risk of coronary heart disease. These anti-oxidant flavonoids have been found to be as beneficial as vitamin E.

Why Drink Organic Wines?
Generally speaking, the primary advantage gained from organic foods is the absence of pesticide residues. Organically produced wine increases the soil’s microbial activity by avoiding the use of all products that are not natural. Therefore, no herbicides or pesticides, fungicides or chemical fertilisers are used. Lands where organic farming is practiced are the home of rich compost and manual or mechanical weeding techniques. Also, predatory insects are used against aphids and other nasty pests. These practices take a religious care of the soil and prevent all risks of ground water contamination. Some may even go as far as to replace heavy tractors with horses in order to avoid compacting the soil. Of course, by using these organic methods production is significantly reduced, however productivity is sacrificed for a quality that greatly exceeds that which is obtained through modern practices.

The Therapeutic Virtues of Wines
Red wines are particularly helpful in reducing stress, flu (especially when taken warm with a pinch of cinnamon or clove), fatigue, anaemia, insomnia, heartbreak, arteriosclerosis, hypercholesterolemia and cardio-vascular problems.

Rosés are particularly effective against intestinal sluggishness and generalized oedema.

White wines, used in alternation with certain herbal teas or specific types of mineral water, are helpful against generalized oedema, lazy stomachs and articular pain.

Champagnes relieve various allergies, bloated stomach, flatulence, lazy stomach, anxiety, loss of appetite, depression, insomnia, senility and premature ageing.

Learn & enjoy!
I learned all this from a workshop on the Therapeutic Properties of Organic Wines, given at Spa Eastman by chief sommelier, Gérard Marinovich. With its organic, natural wine list, Spa Eastman hopes to re-educate and rehabilitate wine consumption and call attention to its therapeutic properties without sacrificing the pure pleasure of savouring a truly good wine. Likewise, since its wine list offers a wide range of privately imported wines, Spa Eastman allows its clients to discover the charms of several natural wines. 

Among the Destination Spa Group, you can also enjoy a glass of wine at Lake Austin Spa Resort, Red Mountain Spa, Copperhood Inn & Spa, Echo Valley Ranch & Spa and Rancho La Puerta!


Cheers! Santé!

Lucie Octeau
Blog Writer
Spa Eastman 

Healthy Eating on a Budget

As a registered dietitian, I'm often asked for nutrition advice by my friends, colleagues, and even complete strangers. The questions range from the typical "How can I lose weight?" to very specific questions about "superfoods" such as acai berry? As of late, the nutrition questions have been related to the economy. Probably the one most often asked is "How can I save money without sacrificing the nutrition?"

Robyn Priebe, RD, CD and Nutrition Director at Green Mountain at Fox Run, recently shared some of her tips from a new class, "Healthy Eating Recession Sytle" offered at the spa:

Tip #1: Learn from Past Mistakes: Often people buy what they consider to be healthier foods, only to find they neglect to eat these foods and end up throwing them away, wasting money.  Here are some way to avoid this:

• Don’t Kid Yourself: Organic sugar-free ketchup, ultra high fiber bran cereals, and soy yogurt are expensive, but are all super healthy for me.  Sadly I don’t like the way they taste.  I buy them, let them rot, and then throw them out – don’t buy things you won’t eat.

• Change Types:  The fresh broccoli you buy keeps turning yellow before you remember to cook it; switch to frozen broccoli.  The fresh veggies you bought for crudite, turn into a slimy mess before you get around to cutting them up; buy pre-made crudite, even though it’s more expensive, you’ll save money in the long run because you’ll eat these veggies versus throwing them away.

• Prep It Right Away:  Do cantaloupes keep turning into science projects in the back of your fridge?   Then cut the melon as soon as you get home from the store and put it in a clear container in the front of the fridge so you see it and will actually eat it.

• Store Food Wisely: 12 chicken breasts in 1 package is a great deal & healthier than buying pre-cooked chicken.   However, you froze the entire container and since you are only cooking for 1, you defrost the entire package and must throw more than ½ of it away after 3 days.   Next time, freeze the breasts individually or cook them all the day you buy them and freeze them separately.  Don’t forget “First in First Out” always put older items in the front of the fridge or cabinet so they are used first.  Avoid using opaque containers for left-overs; use clear containers so you see the food and remember to eat it.  Pick a clean out the fridge night – Once per week pull out all the small containers of left-overs and make them into dinner or lunch the next day versus letting them rot and chucking them after 2 weeks. (This may be best to do the day before you shop so left-overs don’t get buried behind the new foods)

Tip #2: Get Your Kitchen & Cooking Routine Organized: To avoid buying expensive and often unhealthy pre-made, processed foods cooking at home more often makes a huge difference for your health and your wallet.  To make this easiest, here are a few tips to help you cut costs and stay healthy:

• Batch Cook & Freeze – Focus on pre-cooking and freezing foods you’d like to eat more of.  Vegetable soups, cooked whole grains, hot cereals, lean proteins, legumes, roasted vegetables, and many other health foods can be pre-cooked and frozen in individual servings.

• Keep a Freezer Inventory – There’s nothing worse than pre-prepping meals and shoving them in the back of the freezer (a.k.a. “The Land of the Lost”) only to find them 1 year later covered in freezer burn.  A small dry erase board on the fridge (or paper and pencil) is the best way to keep a freezer inventory.  It will be easier to plan meals off this list versus standing there with the freezer door open for ½ an hour.

• Label Stuff – Gallon size freezer bags are great for freezing – (don’t add hot food to these, freeze single servings first, then transfer the frozen food to the bags).  Label the outside of the bag and keep items in the freezer sorted by food group (i.e. shelf 1 - veggies, shelf 2 - fruits, 3 - frozen starches, 4 - proteins, 5 - mixed dishes/desserts, etc.)  Bags can be washed and reused to save money and the environment, in this case labeling with masking tape may be better than writing directly on the bag.

Tip #3: Pay Closer Attention When Cooking:  Sometimes when we try to prepare healthy meals, we end up spending more money on food due to making too much food, buying expensive ingredients, or getting too locked into follow a recipe EXACTLY as it’s written.  Here are a few tips that can help you cook healthy meals and still save on cash:

• Pay Attention to Recipe Yield: Making a casserole that serves 12 for 1 person always ends in you throwing away ½ the food after 3 days.  Make a note on the recipe to freeze ¾ of it in 3 different containers for future meals.

• Make Substitutions in Recipes: When you run across high cost ingredients (or items you’d never use the entire container of before it spoils), don’t be afraid to make substitutions or skip the ingredient if possible.  Here is a good website for substitution ideas:  www.foodsubs.com

• Ditch the Meat (or at least some of it):  Vegetarian proteins like lentils, beans, and split peas are very healthy protein sources and are often less expensive than animal based proteins.  Add 1 or 2 more vegetarian meals to your week, or reduce some of the meat in recipes and balance it out with added legumes (ex. add extra beans to your chili, soup, pasta dishes, meatloaf, etc.)

Tip #4 – Focus on Where the Food Comes From:  Making changes in where you purchase food can result in bringing home healthier and less expensive items. 

• Shop Locally:  Try farmer’s markets or join a local CSA to get fresh, nutritious, inexpensive seasonal foods.  Check out this website to learn more about CSA’s and possible find some near you:  http://www.localharvest.org/csa/  This link will help you find farmer’s markets in your state:  http://apps.ams.usda.gov/FarmersMarkets/ 

• Try a Bump & Dent:   Discount grocery stores often carry a variety of reduced-price nutritious foods, such as whole grains, healthy cereals, and even produce in some stores.

• Grow Your Own – This sounds tougher than it actually is.  It’s best to grow produce that you normally eat a lot of and focus on those that are expensive to buy in stores, such as tomatoes, peppers, or mixed greens.  Check out your state’s Cooperative Extension for information on a home garden. 

Thanks for all the great ideas Robyn! Nutrition advice and classes such as this are offered by registered dietitians (R.D.) at many of the Destination Spas. And for @ home - check out all of the recipes and cookbooks http://www.destinationspagroup.com/cuisine.htm.

Summertime Spa Recipes

Ah...Summertime is finally upon us and in full swing! While we have visions of relaxing and vacationing, there is something about the season that keeps us all very busy. The extra daylight hours cause us to fill our days AND nights with plans. While I consider this to be a good thing, I know the reality is that many of us are eating on the run, which usually means unhealthy.

I've gathered a few simple and delicious recipes from Destination Spas to help you and your family  stay on track this summer while enjoying all that the season has to offer. I'm going to try the shrimp stack for my 4th of July cookout. Give them a try and let me know what you think! 

Lemon-berry Muffins
Green Mountain at Fox Run

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one large lemon
1 egg, beaten
3/4 cup fat-free (skim) milk
1/3 cup canola oil
1 cup berries (blueberries, raspberries or combination)

Preheat oven to 400 degrees. Lightly oil standard 12-cup muffin tin. Mix together dry ingredients and lemon zest in a medium bowl. In another small bowl, combine egg, milk and oil. Add liquid ingredients to dry and stir until just combined. Do not over mix. The batter should be lumpy, thick and moist, not smooth. Carefully fold in berries. Fill muffin tins 2/3 full and bake 20-30 minutes or until browned.

Chicken Caesar Pita Pizza
Red Mountain Spa
    
One 6" Whole Wheat Pita Pocket
4 T Parmesan cheese, shredded
1 C Romaine lettuce, cut
1 T Caesar dressing (see below)
¼ C Chicken breast, skinless, boneless, grilled, julienned

Dressing Ingredients
1½ T garlic, minced
4½ T lemon juice
3 fillets anchovies
2½ T Dijon mustard
14oz soft tofu
1 T Parmesan cheese
2 t Worcestershire sauce

Preheat oven to 425°. Split pita pocket in half crosswise; spread parmesan across each half equally.Bake pita for 7 minutes, or until cheese is browned and bubbly; remove from oven. Make dressing by combining all ingredients in blender or food processor and purée. Adjust flavors as needed. In chilled mixing bowl, combine chicken, romaine and dressing and mix well. Cut each pita crust into 4 pieces, top with chicken Caesar salad mix and serve.

Shrimp Stack
Cal-a-Vie Health Spa

12 large shrimp, cleaned and poached
2 avocados, chopped
2 large tomatoes, chopped
1 mango, chopped
4 scallions, thinly sliced
1 jalapeno chili, seeded and minced (optional)
Leaves of 1 bunch fresh cilantro
2 tablespoons fresh lemon juice
Salt and pepper to taste
Cilantro sprigs, for garnish

Cut the shrimps in half and combine with the avocados, tomatoes, mango, scallions and jalapeno chili in a medium bowl.  Add the cilantro and lemon juice; season with salt and pepper and toss to mix well. Pack the mixture into molds or plastic cups and chill in the refrigerator. Invert onto serving plates and garnish with cilantro sprigs. 

Grilled Lemon, Mint Chicken and Zucchini
Deerfield Spa
 
3 medium (8 ounces each) zucchini
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon coarsely ground black pepper
1/2 cup (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon chopped fresh oregano leaves

Prepare outdoor grill for covered, direct grilling on medium. With mandolin or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 2 teaspoons olive oil and half of mint. Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, 1 tablespoon oil, 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.

Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint. Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.

2 New Destination Spa Cookbooks - win 1!

This has been the week for cookbooks in the Destination Spa World. Two of the leading Destination Spas released their much anticipated cookbooks. Last week, Canyon Ranch released Canyon Ranch: Nourish and yesterday Golden Door released, Golden Door Cooks At Home. Both cookbooks feature natural, wholesome ingredients to create delicious, nutritious dishes at home. I've had a sneak preview of both books and am pleased to report they are both worth the long wait.

Golden Door Cooks at Home shares Chef Dean Rucker’s most sought-after recipes. You’ll also get tips from the spa's popular cooking classes, information on how to boost flavor healthfully, recipes for easy-to-make sauces and vinaigrettes, and sidebars on fitness, nutrition and other tantalizing glimpses into Golden Door experience. The first recipe I'm going to try is Spicy Chicken Hominy Soup:

Spicy Chicken and Hominy Soup

canola oil spray
2 medium carrots, diced (1 cup)
1 medium onion, diced (1 cup)
2 celery ribs, diced (1 cup)
2 garlic cloves, minced
2 tsp ancho chile powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp Kosher salt
6 cups chicken stock (low sodium)
1 skinless chicken breast
2 thin corn tortillas
1 (15.5oz) can hominy drained
1 cup crushed tomatoes
1 chipotle in adobo, chopped
1 medium avocado, diced
1 cup chopped fresh cilantro leaves, plus more for serving
juice of 1 lime
1 oz (1/4 cup) crumbled queso fresco, for serving

Preheat oven to 400 degrees F. Spray a medium saucepan with oil and heat over medium heat. Add the carrots, onion, celery, and garlic and cook, stirring until the vegetables are slightly softened but not brown (4-5 minutes). Add the chile powder, cumin, oregano, and salt and cook, stirring for 1 minutes. Add the stock and bring to a boil. Add the chicken breast and reduce the heat. Simmer, covered, until the chicken is cooked through (~15 minutes). Meanwhile, lay the tortillas on a cutting board and lightly spray them on both sides with oil. Use a sharp knife to slice them into 1/2 inch wide strips and lay strips in a single layer on a baking sheet. Bake until the strips are lightly browned and crisp, 6 to 8 minutes. Remove the tortilla strips from the baking sheet and set them aside to cool. Remove the chicken breast from the soup and let stand for 5 minutes (remove soup from heat and let is stand covered during this time). Pull or cut the meat from the bone and cut it into bite size pieces. Return the meat to the soup. Stir in the hominy, crushed tomatoes, and chipotle and simmer for 5 minutes. Remove the pan from the heat. Stir in the avocado, cilantro, and lime juice. Ladle the soup into 8 serving bowls and top each serving with a few tortilla strips, chopped cilantro, and some queso fresco. Serve hot.

Canyon Ranch: Nourish features more than 200 recipes - from breakfast treats to entrées to desserts – that will entice the most sophisticated palate. Each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. Chef Scott Uehlein shared this delicious recipe with The Today Show  (NBC) viewers yesterday.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Chicken Stuffed with Caramelized Garlic
Canyon Ranchchef Scott Uehlein
4 servings

• 1 cup garlic cloves
• 1/2 teaspoon extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1/2 teaspoon white balsamic vinegar
• 4 4-ounce boneless, skinless, chicken breast halves
• 2 tablespoons grated Parmesan cheese
• 1/2 cup whole-wheat breadcrumbs
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 1/4 cup all-purpose flour
• 1 whole egg, beaten
• 2 cups Chunky Tomato Sauce (see recipe)
• 2 cups cooked angel hair pasta

Preheat oven to 250.Toss garlic cloves with olive oil, salt and pepper in a small bowl. Spread evenly on a baking pan lightly sprayed with canola oil. Cover with aluminum foil and roast for 1 1/2 to 2 hours, stirring occasionally. Remove pan from oven, uncover and allow to and cool completely. Combine caramelized garlic with honey and vinegar and puree in a blender until smooth. Increase oven temperature to 400. Pound chicken breasts with a meat mallet until ¼-inch thick. Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style. In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture. Spray each roll with canola oil. Bake for 10-15 minutes or until chicken reaches internal temperature of 165°. Serve each chicken breast with 1/2 cup pasta on a plate and 1/2 cup tomato sauce.

Almost all Destination Spas have published a cookbook filled with delicious and healthful dishes. Recipes are available on Destination Spa Group's website from all of the spas and you can order cookbooks, including Golden Door Cooks at Home and Canyon Ranch: Nourish from the site as well.

The first 50 people to send a comment will be entered into a drawing for a copy of Golden Door's cookbook.

Bon Appetit!

My Favorite Recipes from Birdwing Spa

I'm not sure what defines a foodie, but there is no doubt that I am one. I love growing food, shopping for it, reading about it, preparing it, talking about it, cooking it, and most importantly eating it. To feed (pun intended) my love affair with food, I have been collecting Destination Spa cookbooks for over 10 years. While I don't have one particular favorite spa cookbook, I have several that I use often (Birdwing Spa, Green Mountain at Fox Run, Canyon Ranch, The Heartland Spa, Golden Door to name a few) and many favorite recipes.

Here are my 2 favorite recipes from Birdwing Spa that I prepare often:

Birdwing Oatmeal Muffin

• 1 cup buttermilk
• 1 cup oatmeal
• 1/4 cup brown sugar
• 2 egg whites
• 1 cup whole wheat pastry flour
• 2 T butter, melted
• 1 tsp baking soda

Preheat oven to 350 degrees. Combine all ingredients in a medium size bowl, just until mixed. Spoon mixture into a prepared muffin pan. Bake for 20 minutes.

Birdwing Bay Chicken

• 4 chicken breast halves, boned and skinned
• 4 green onions
• 1/3 cup plum sauce
• 2 1/2 tsp low sodium soy sauce
• 1 1/2 tsp Dijon mustard
• 1 T raspberry vinegar
• 1/2 cup orange juice
• 2 tsp cornstarch

Heat a medium sized skillet coated with non-stick spray. Add chicken, cover tightly and cook slowly for 7-10 minutes, turning once. Do not brown. Remove chicken from skillet and set aside. Add onions and cook over medium heat until translucent. Add next 4 ingredients and bring sauce to boiling. Combine orange juice and cornstarch and cook sauce until thickened. Return chicken to pan, cover, reduce heat to low and simmer until chicken is heated through.

For more recipes or to order Destination Spa cookbooks, visit http://destinationspavacations.com/cuisine_recipes.asp

 

Rancho La Puerta's New Cookbook

Rancho La Puerta is "the original" Destination Spa and thus is also the originator of spa cuisine. Fast forward 68 years >> In the last year Rancho La Puerta has opened its new cooking school, La Cocina Que Canta (the kitchen that sings), to rave reviews and now they have published a new cookbook, Cooking with the Seasons at Rancho La Puerta.

In Cooking with the Seasons at Rancho La Puerta, the Ranch’s founder, Deborah Szekely, and co-author Deborah M. Schneider demonstrate that you can bring spa cusine to your own home kitchen. Though not a "diet cookbook," Cooking emphasizes the authors’ view that eating simply and healthfully—with homemade meals that reflect the cycles of nature—is one of life’s most profound pleasures. This beautiful book includes 120 delicious recipes featuring seasonal ingredients that are colorfully and creatively combined to entice the palate as well as promote health.

The inspiration for the book comes from Rancho La Puerta’s own farm, "Tres Estrellas" (Three Stars), which provides the spa with much of its fruits and vegetables. Here, in a cooking school literally built amidst the rows and orchards beneath Mt. Kuchumaa, Creative Chef Jesús González works his healthful magic in a way that enthralls over 6,500 guests each year. His and the resort’s favorite recipes, developed under the tutelage of his many years of work for spa founder Deborah Szekely, form the heart of this book.

Organized as a series of complete seasonal menus—including Poached Wild Salmon with Avocado-Taragon Aioli for summer, Carrot and Ginger Soup and Butternut Squash Flan for autumn, Mayan Hot Chocolate for winter, and Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette for spring—Cooking with the Seasons at Rancho La Puerta illustrates how you can create dishes that are both luscious and nutritious all year round. Throughout, the authors also give valuable advice on how to make the most of natural ingredients, from choosing healthful grains to preserving summer’s goodness with dried herbs and homemade jams.

By showing readers how to integrate fresh, local, and organic ingredients into their dishes, and to be more environmentally conscious in the process, Cooking with the Seasons at Rancho La Puerta offers an inspirational, perhaps even life-changing, approach to cooking.

Butternut Squash Flan

Traditional flan is creamy, rich and heavy. This lightened version is based on naturally sweet butternut squash puree with a zing of orange in the syrup. Baked pureed yam may be substituted for the squash. Makes 6 flans.

Syrup

• 1 orange, washed

• 1/3 cup light brown sugar packed

Flan

• 3 cups milk

• 1/4 cup light brown sugar

• 4 extra-large eggs

• ¾ cup cooked and pureed butternut squash

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• Seasonal fruit

1. Preheat oven to 350 degrees.

2. Make the syrup: Grate the orange rind first, then juice the orange. Set rind aside.

3. Combine sugar with 3 tablespoons orange juice in a small saucepan. Cook over low heat until the sugar is melted, and bubbles form across the surface of the syrup.

4. Divide syrup evenly among six 6-ounce ramekins.

5. Make the flan: In a saucepan, combine the milk and sugar. Heat over low to medium

6. Heat to dissolve the sugar, stirring constantly. Set aside to cool.

7. In a bowl, whisk the eggs until frothy. Add the pureed squash pulp, cinnamon, vanilla and orange zest. Stir in the cooled milk mixture. Strain the custard through a fine sieve to remove any fiber.

8. Pour into ramekins, filling to within ¼ inch of the top. Set in a baking dish just large enough to hold them. Pour boiling water into the pan about halfway up the sides of the cups. Cover with foil and bake for 30 minutes, turning the pan once, or until set and a toothpick comes out clean. Uncover and let the custards cool in the water bath. Refrigerate for several hours.

9. To un-mold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.

Recipe from "Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa" by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta

About the Book:

Cooking with the Seasons at Rancho La Puerta - Recipes from the World-Famous Spa

By Deborah Szekely and Deborah M. Schneider, Photographs by Robert Holmes

Stewart, Tabori & Chang / Publication October 2008

ISBN: 978-1-58479-709-8 / 224 pages / $35.00 U.S. / $39.00 Canada

Almost all Destination Spas have a cookbook filled with favorite spa cuisine recipes. Visit http://www.destinationspavacations.com/cuisine_cookbooks.htm for more details.

Credible Nutrition Blogs

Are you looking for credible nutrition advice? The American Dietetic Association is a great resource for all things nutrition. Check out their website and more personal internet blog, RDsWeighIn.

Blog entries are written by registered dietitians based on their true-life experiences as parents, spouses, friends and neighbors, spiced up with practical advice on eating well and staying healthy. Recent entries have covered topics like "Books That Offer Sound Nutrition Advice for Parents", "Strawberries in February?" and "Train Your Brain, Change Your Life".

There are many independent dietitians who are also blogging. Here are just a few:

• Eat Right, Stay Fit
• Joy's Healthy Bite
• A Dietitian’s View   
• Healthy Recipe Doctor on WebMDBlog
• Your Personal Nutrition Guide

And of course, Destination Spas have blogs that dietitians are frequent contributors to:

• Canyon Ranch Insider
• Fitness Ridge
• Green Mountain at Fox Run, A Weight Lifted

Spa Cuisine Delivered to Your Door

What exactly is spa cuisine? I think my friend and colleague Cheryl Hartsough describes it best: “It’s fresh, organic, raw and tasty food.”  Yes, tasty - stop thinking “diet”… healthy food can be delicious!

Just check out some of the recipes available on our website – Parmesan Potato Bites from The Heartland Spa, Santa Fe Chicken Rolls from Cal-a-Vie, and Chocolate Cappuccino Pudding Cake from Lake Austin Spa. Is your mouth watering yet?

Destination Spas serve spa cuisine exclusively, so guests enjoy delicious and healthy fare throughout their stay. After a couple of days, almost everyone finds a dish so delicious that they must have the recipe so they can make it at home. Of course the spas share the recipes, and some take it further by offering cooking classes and selling cookbooks filled with the spa’s favorite recipes.

Regency Health Spa in Florida has taken it one step further by offering spa cuisine for home delivery. Some spas sell 1-2 products but as far as I know, this is the first spa to offer a full line of spa cuisine for home delivery. According to Regency's Chef John Nowakowski, "The guests have been asking for this for a long time, so we are thrilled to be able to finally offer Regency Spa Cuisine for home delivery."

I have not tasted the home delivery version, but I have personally visited Regency several times and know that John’s vegetarian cuisine is creative, delicious, and worth a try. One of my all-time favorite Regency recipes is John’s Famous Tahini Salad Dressing and I noticed that it is one of the items available for delivery. And as I suspected, it is one of the best sellers. Other top sellers include: split pea soup, lasagne bolognese, lentil stew with quinoa, 3 bean enchiladas and of course the chocolate chip peanut butter cookies and oatmeal raisin cookies. Sign me up!

To order Regency Spa Cuisine for home delivery send an e-mail to regencyspacuisne@yahoo.com or call 800-373-7718. And if all goes well, you may be able to buy directly at your local grocery store.

If you want to try making one of the recipes first, here is one of John's cookie recipes. For those who prefer the non-vegetarian route, I've listed equivalent substitutions in parenthesis.

Chocolate Chip Cookies 

¼ cup canola oil
¾ cup brown rice syrup (or honey)
3 tablespoons pure or distilled water
1 tablespoon vanilla extract
1 tablespoon Ener-G egg replacer powder (or 2 eggs)
1 cup whole wheat flour
1 cup wheat germ
½ teaspoon powdered ginger 
1 cup unsweetened carob chips (or chocolate chips)
½ cup chopped walnuts, pecans, or macadamia nuts OR 
½ cup unsweetened unrefined coconut flakes

1. Whip together the liquid ingredients and egg replacer until smooth.
2. Blend in the flour, wheat germ, and ginger.
3. Fold in the carob chips and nuts or coconut until well blended.
4. Preheat the oven to 325° F.
5. Spoon the cookies onto an oiled baking sheet 1 inch apart.
6. Bake for 15-18 minutes until golden brown.

Per Cookie: Calories 109, Protein 3 g, Fat 4 g, Carbohydrate 16 g, Fiber 1 g, Sodium 5 mg

Support Your Farmer - Join a CSA

CSA? You’ve probably seen the signs at Farmer’s Markets, but maybe still aren’t quite sure what it is all about.

CSA is an acronym that stands for Community Supported Agriculture. Very simply, it is a "food" membership at a local farm. Members pay an upfront fee to belong and each week or month (varies by farm), they pick up seasonal food from a local farm. Usually, the farm has convenient pick-up locations, such as the Farmer's Market. Depending on the farm, the basket may include fruits, vegetables, herbs, flowers, eggs, honey, meats, and/or dairy. It is a great way to support your local farmer and benefit from the fresh, local, and seasonal harvest.

After complaining profusely about the grocery store produce this Spring, I started looking for other options. And after some research and suggestions from several people, I decided to join a local organic CSA. The first week’s bounty included strawberries, asparagus, romaine, and swiss chard. Everything was full of flavor and exceptionally delicious. The following week's basket included greens, bok choy and more strawberries and romaine. Truly, one of the best decisions I’ve made.

Most of the food is so full of flavor, it doesn’t require a lot of preparation or seasoning. My personal favorite way to prepare asparagus is to toss with olive oil, season with salt and pepper, and grill for 4-5 minutes. Strawberries that are picked when ripe, just need a rinse and can be eaten without any sweetener, unlike those bright red grocery store varieties. And the greens have numerous uses. Here is a recipe using Swiss Chard which I enjoyed the first week:

Spanish Chard (provided by Elmwood Stock Farm)

• 2 tbsp olive oil
• 3 cloves garlic, chopped
• 1 pound chard or other greens
• salt and pepper
• ¼ cup raisins
• 3 tbsp pine nuts, toasted

Heat oil in large skillet over high heat. Add garlic and sauté until golden, about 30 seconds. Discard garlic and add greens to skillet. Season with salt and pepper. Cover and wilt greens for 2 or 3 minutes. Add raisins and nuts. Season again if desired. Makes 2 to 4 servings.

Farmer’s markets are a great way to buy fresh from the farm, but if you really want to help your local farmer and be sure to have fresh, seasonal fruit Spring-Fall, join a CSA. To find out more about Farmer’s markets, co-ops and CSA’s in your area, visit http://www.localharvest.org/.

And while on your spa vacation, you can enjoy local, seasonal food as well. Many Destination Spas have their own organic gardens on property and serve fresh and organic as much as possible. Plus several Destination Spas hold gardening classes to teach you how to create your own organic garden at home.

What to Eat ?

Over the last two days, I attended a conference with topics near and dear to my heart: Land, Food, & Culture. The subtitle tells it all, "Creating Sustainability Where You Live". Thanks to the great cast of speakers assembled by UK Department of Agriculture and the lively discussions, I left the sessions more educated, moved, and inspired.

The keynote speaker was Marion Nestle, PhD from NYU where she is a professor in the Nutrition Department. Her topic, "What to Eat: Personal Responsibility versus Social Responsibility", closely followed two of her book titles (What to Eat & Food Politics) and thus she was a wealth of information as well as a few food jokes.

I found her Personal Responsibilities to be very similar to my own nutrition messages.

1. Eat less.
2. Move more.
3. Eat more fruits and vegetables.
4. Don't overdue the junk foods (remember organic junk food is still junk food).
5. Enjoy food!

Yes, it really is that simple! And now on to Social Responsibilities. What you buy and where you buy it from, sends a message and can make a difference. Marion encouraged everyone to vote with our forks in order to change policy.

1. Shop the perimeter of the grocery stores, avoid the center aisles.
2. Shop at local farmer's markets.
3. Don't bring junk food home - encourages big companies to make more junk.

And my favorite words of advice, don't eat foods that:

• have more than five ingredients (compare oatmeal to a granola bar)
• you can't pronounce the ingredients
• are artificial
• have cartoons on the packaging
• have health claims (think of them as a cover up - most are over-promoting the health benefits. One example is a "smart" cereal which has 5 health claims and 3 healthy food logos on the box but according to the food ingredient label it contains a lot of sugar as it is listed 11 times. How "smart" is that?).

On a similar train of thought, I'd like to suggest that you aim for foods that don't have any packaging and labels (i.e. fruits and vegetables).

There were several other great messages from the conference that I will share with you in future blogs. In the meantime, check out the tidbits of information from my notes that I've listed below.

• Marion Nestle's books What to Eat and Food Politics
• Last Child in the Woods by Richard Louv - book about the effects of nature deprivation
• Slow Food USA - non-profit, eco-gastronomic organization that was founded to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
• Niman Ranch - all natural, hormone-free meats
• Marin Organic
• Holly Hill Inn - restaurant in Midway, KY that is dedicated to preserving local agriculture, and use as much locally grown meat and produce as possible.
• Honest Farm - nonprofit sustainable farm committed to raising community awareness of holistic farming practices.
• SPRIG.com - website that will be launching soon. Stands for Smart People R into Green
• Books by Richard Olney and Elizabeth David
• Southern Foodways

If you are interested in learning more and making it more experiential, perhaps a visit to one of the Destination Spas is in order. They offer a wealth of information on sustainable living and some hands on experiences. Several have registered dietitians that provide lectures and advice during the week as well as individual counseling sessions and market tours.  A few (Rancho La Puerta, Lake Austin Spa Resort, Red Mountain, Hosteria Las Quintas) offer organic gardening classes - hands on or off. And many offer sustainable ideas for home.