The Oaks at Ojai (California)
Quinoa Pilaf
 A high protein grain combines with scallions, garlic, mushrooms and spinach for a superior side dish.
1/2 cup quinoa, rinsed
3/4 cup water
3/4 tsp. Jensens broth powder, mixed into water
1/2 tbs. olive oil
1/2 tbs. garlic, minced fine
1/2 cup scallion, diced small
2 cups mushroom, sliced 1/4 inch thick
2 cups spinach leaves
Rinse quinoa in a fine strainer under running water to remove bitter outer layer. Rinse for a full minute.
Combine with water and broth powder and simmer for 20 minutes until grain is transparent and water is absorbed.
Heat olive oil and garlic in a hot skillet and quickly stir fry scallions, mushrooms and spinach just until spinach is wilted. (Undercook rather than overcook)
Fold vegetables into quinoa and serve.
NOTE: Build health by adding more whole grains to your life! You can use quinoa in place of rice in most pilaf type recipes)
Servings: 6
PER SERVING: 75 Calories; 2g Fat; 3gm Protein; 12g Carbohydrates
 Red Mountain Resort & Spa (Utah)
Deconstructed Blueberry Cheesecake
8 oz. low fat cream cheese
7 oz. sweetened condensed milk
3 Tbsp. lemon juice
4 Tbsp. thawed blueberries
4 Tbsp. graham cracker crumbs
Directions:
1. Blend cream cheese, sweetened condensed milk and lemon juice until smooth and creamy.
2. Refrigerate until set.
3. Once cheesecake mixture is set, divide into four portions onto plates.
2. Sprinkle each portion with 1 Tbsp. thawed blueberries
and 1 Tbsp. graham cracker crumbs.
(Serves 4)
The Heartland Spa & Fitness Resort (Illinois)
Chef Barb's Pumpkin Cookies
 1 cup all-purpose flour
1 cup whole wheat flour
3/4teaspoon baking soda
1/2teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4cup organic raw sugar* or firmly packed brown sugar
1/2cup canned pumpkin
1/4 cup maple syrup
* Organic raw sugar is available at most health food stores under the brand name Sucanat.
1. Preheat oven to 350º. Cover baking sheets with parchment paper or grease lightly.
2. In medium bowl, combine flours, baking soda, cinnamon, cloves and ginger.
3. With an electric mixer, beat together sugar, pumpkin, and syrup until well blended. Add flour mixture; mix well.
4. For each cookie, drop 2 tablespoons of dough, 2 inches apart, onto prepared baking sheets. Flatten dough slightly.
5. Bake 15 minutes or until lightly browned. Remove to wire racks to cool completely.
Yield: About 1 dozen cookies
Per serving: (1 cookie)
Calories: 54, Fat: 0 g (3% calories from fat), Protein: 1 g, Carbohydrate: 12 g, Cholesterol: 0 mg, Sodium: 48 mg
Rancho La Puerta (Baja Mexico) IMAGE
Gluten-Free Walnut and Fig Muffins
 These little "corks," fragrant and warm from the oven, have a wonderfully crunchy exterior and a sweet, nutty taste. Even those who cherish daily baked goods made of wheat don't realize these are
gluten-free. One secret is the way Rancho La Puerta's La Cocina Que Canta chefs make their own
"flour base" from five gluten-free ingredients.
Makes 12 muffins
Dry
3 cups flour mix*
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup dark brown sugar (packed)
1 teaspoon Kosher salt
Wet
2 eggs
1 1/4 cup buttermilk
1/2 cup grape seed oil
1/2 cup fresh or dried figs, chopped
1/2 cup walnuts, chopped
1/2 teaspoon vanilla
Preheat oven to 350F. In a large bowl, mix all dry ingredients. In a separate bowl, lightly beat eggs and other "wet" ingredients together. Pour wet into dry and mix with a spoon by hand until some dry flour is still evident (do not over-beat). Use ice cream scoop to dollop muffin mixture into olive-oil-misted muffin pan (preferably one that makes small, cork-shaped muffins). Bake approximately 20 minutes or until wooden pick inserted comes clean.
*Gluten-Free Flour Mixture
Rancho La Puerta uses all Bob's Mill ingredients, which are commonly available in health food grocery stores. For precision, this mixture is by weight: Combine equal parts of corn, quinoa, and sweet brown rice flours until weight is 700 grams. Combine equal parts potato starch and tapioca flour until weight is 300 grams. Mix all together. Store excess in airtight container and use soon for any baked-goods recipe. Experiment with amounts to accentuate certain flavors (ie. corn) you might like best.
Canyon Ranch (Arizona)
Pumpkin Nut Bread
1/2 cup applesauce
1/4 cup canola oil
1 cup cane sugar
1 large egg
1/3 cup egg whites
1/4 cup water
1 cup canned pumpkin
2 cups all-purpose flour
1/2 tablespoon baking soda
1/4 teaspoon sea salt
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/4 cup raisins
2 tablespoons chopped walnuts
1. Preheat oven to 350°. Lightly coat an 8 1/2 " x 4 1/2" x 2 1/2" bread pan with canola oil.
2. In medium bowl combine applesauce, canola oil, cane sugar, egg, egg whites, water and pumpkin and mix.
3. In a large bowl combine all remaining ingredients and mix. Pour wet mixture into dry mixture and mix well.
4. Pour mixture into prepared bread pan and bake at 350° for 90 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 5 minutes. Remove from pan and slice when cooled completely.
Serving Information
Makes 16 slices, each containing approximately:
165 calories,
29 gm. carbohydrate,
5 gm. fat,
13 mg. cholesterol,
3 gm. protein,
165 mg. sodium
2 gm. fiber
Canyon Ranch (Massachusetts)
Ratatouille
1/4 cup minced shallots
3 tablespoons minced garlic
1 cup diced red onion
2 tablespoons extra virgin olive oil
1/2 cup tomato paste
3 1/4 cups diced zucchini
2 cups diced yellow squash
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow bell pepper
2 2/3 cups peeled, diced eggplant
1 medium tomato, peeled and diced
1 teaspoon sea salt
1 teaspoon white pepper
1/3 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1. In medium saucepan, sauté shallots, garlic and red onion in olive oil. Add tomato paste and cook over medium heat about 5 minutes.
2. Combine all other ingredients and continue to cook over medium high heat for 10 minutes or until vegetables are tender.
Serving Information
Makes 8 (3/4-cup) servings, each containing approximately:
170 calories,
31 gm. carbohydrates,
5 gm. fat,
0 mg. cholesterol,
5 gm. protein,
429 mg. sodium
Lake Austin Spa Resort (Texas)
Autumn Greens Soup
Rich and hearty soups are a nourishing way to feed your families in the fall and winter seasons. Try this recipe featuring seasonal root and green vegetables.
1 quart reduced sodium chicken or vegetable stock
1 russet potato, peeled and cut into 1/2-inch diced
2 garlic cloves
2 scallions, trimmed and sliced
3 cups mixed spinach, chard and kale, trimmed washed, drained, and chopped
Celtic salt and freshly ground pepper
Shaved parmesan cheese
Bring broth to a boil in a medium saucepan; add potato, garlic, scallions, mixed greens, and 1/2 teaspoon salt. Simmer until potato is tender, 5 to 10 minutes.
Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. Season with pepper and more salt, if desired. Serve immediately, garnished with parmesan shavings.
Serves 4 people; 75 calories and 4 grams fat per serving.
|
