Posts from the ‘Spa Cuisine’ Category

Jan 8

Basil Apple Lime Juice

2012 © copyright Savory Simple, all rights reserved

I don’t know about you, but I’m still feeling really stuffed from the holidays. Getting back into my work and exercise routine has been slow moving, to say the least. At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight. I’ve also dusted off my juicer. A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits. Basil contains antioxidants, can improve digestion and aid in stress relief. Lime juice is a great source of Vitamin C. Apples are believed to have cancer fighting properties. I feel almost like new after enjoying a glass!

Almost.

Oct 11

56 Comments

Raw Almond Milk

2011 © copyright Savory Simple, all rights reserved

I recently watched the documentary ‘Forks Over Knives’ and it was a life changer. The movie provides some stunning scientific evidence supporting the relationship between animal product consumption and disease. I want to live a long healthy life! I’m nowhere close to maintaining an exclusively plant-based diet, but I’m making changes. For example, I’ve never been a big meat eater but I consume quite a bit of dairy. To offset this, I’ve been alternating between milk and non-dairy alternatives.

Out of the wide array of non-dairy milk alternatives available, my favorite is almond milk. It has a mild, smooth flavor and works great in cereal, coffee and smoothies. I have yet to try baking with it but I’ve heard many success stories. I decided to try making my own to see how it compared to store brands such as Almond Breeze.

Oct 9

42 Comments

Apple Chutney

I love making chutneys. They’re simple to make and pair perfectly with chicken or pork for a tasty weeknight meal. Many chutney recipes use raisins; I decided to use dried cherries instead.

Sep 13

23 Comments

Alcohol-Free Mojito Spritzer

As I mentioned in my hot toddy post, I’m not much of a drinker these days. Maybe I’ve developed a mild allergy to alcohol over the years, because most of time it gives me a headache that ranges from mild to severe. It’s a shame, because I’ve always loved good wine and beer. And, you know, drinking is fun… but in the end I’ve found it’s not worth the pain. I usually stick with cocktails when I do hit the booze because I’ve had the best luck staying headache-free with hard liquor. The mojito is my absolute favorite cocktail, so why should I be limited to enjoying them on rare occasions?

I’ve adapted a healthy recipe from Canyon Ranch, which they refer to as an “Almosjito Limeade.” The recipe contains several juices that I prefer not to keep around, so I’ve swapped them all out for the fresh squeezed variety. I usually have red-seedless grapes on hand and since the original recipe calls for 1/4 cups white grape juice, I juiced grapes into a measuring cup with a garlic press over a fine mesh strainer. Voila, fresh grape juice!

The results are so delicious. I can drink this everyday without the least bit of guilt or pain! And if you want to turn it into a regular mojito, simply add a shot of rum.

Sep 10

34 Comments

Strawberry Mango Yogurt Pops

I’ve been making homemade pops quite a bit recently. I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb and sugar intake during the day). Homemade popsicles have become my answer! They’re healthy, filling, and they satisfy my sweet tooth. I already keep Greek yogurt and frozen fruit handy to make smoothies. For pops, I typically make the same smoothie I would have for a daytime snack and then freeze the contents into my Tovolo Green Star Ice Pop Molds.

It helps to have a good sturdy blender for this. If your blender can’t puree frozen fruit, use fresh fruit. My pop molds use approximately 2 1/3 cups of smoothie to fill all of the molds. This recipe makes a bit extra in case you’re using a larger mold. Drink the excess, it’s delicious. And experiment with the ingredients! I often use strawberries and mangoes because I love the flavor combination, but you can use any fruits you prefer. Play around with the recipe and make a healthy, homemade pop that’s so much better than anything you’ll buy in the store.

Sep 8

22 Comments

Whole Wheat Apple Orange Muffins

I’ve always been the type of person who thinks ‘what do I feel like cooking or baking this week?’ I brainstorm some ideas and then I’m off to the grocery store to pick up whatever I need. It occurred to me recently that such thinking, while gratifying, isn’t exactly economical. I have an entire pantry and fridge full of supplies. Why not simply search around for ingredients I have on hand and go from there? This is probably what the rest of the universe already does, but sometimes I look past the obvious. Since we’re on a bit of a restricted budget right now, it’s my new plan. And that is how this entry came to be.

I hesitate to call these Whole Wheat Apple Orange Muffins because the orange flavor didn’t come through as much as I expected it to. But it was there. I added 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest. I contemplated adding 1 tsp of pure orange extract but went against my better judgement. Next time I’ll definitely add that and I recommend you do the same if you want an orange flavor that stands up to the apples. All that being said I think the orange ingredients definitely brightened up the recipe with a delicate aftertaste. The final product was ridiculously moist and the brown sugar topping added the perfect crunch.

I’ve adapted this recipe from King Arthur Flour. Aside from the oranges, I also added more apples.

Aug 26

65 Comments

Salads 101: Everything You Need to Know

This summer I’ve become a salad fanatic. Believe it or not, I was terrible at making salads before I went to culinary school. It was my shameful secret. I knew about the different tastes (sweet/salty/bitter/sour) but I didn’t realize that paying attention to such a simple cooking principle would have such a dramatic effect on my final product. I also didn’t realize the importance of adding texture and color or that the trick to making salads truly filling was to add protein and healthy fat.

I’m going to break everything into categories to describe how I make salads. Even the picky eaters in my family enjoy my salads, so I think you will too! Pick and choose from this list, but try to add something from as many categories as possible to create a good balance.

Aug 2

39 Comments

Roasted Gazpacho

Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building. One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony. It was one of the most amazing experiences of my life.

Jan 8

34 Comments

Vegan Granola Bars

I’ve learned a lot over the past year. One of the most important lessons, in my opinion, was about respecting our food. At school my classmates and I cooked with an assortment of meat and dairy products each day, and I was always a bit disturbed by how the instructors were so dismissive of the animals we were eating. I remember one particular class where the instructor stated “Do not think of this as an animal. It’s factory raised meat, meant for our consumption.” I have no idea if this bothered any of my classmates. I know that the point of culinary school is to cook professionally and that the majority of consumers want meat and dairy, but that doesn’t mean we should ignore the fact that animals lose their lives in the process, often in cruel ways. I was told I’d eventually become desensitized by the experience and in some ways that was true. But ultimately I became a much more conscious consumer.

I don’t see myself ever giving up meat and dairy completely, but I believe in limiting my intake. I don’t need milk in my cereal and meat on my dinner plate every day. There are many other delicious options. I began making these breakfast bars recently as a healthy, inexpensive alternative to processed store-bought bars. Not only are they vegan but they’re very filling and keep me energized throughout the day. I make them on the weekends and then grab one on the go every morning. The nice thing about this recipe is that the ingredients are flexible so you can change it up a bit each time to prevent boredom. For example, you can substitute agave nectar or corn syrup in place of the maple syrup, use peanut instead of cashew butter… endless possibilities. My favorite combination so far is cashew butter, almonds, maple syrup and dried cranberries.

Mar 7

6 Comments

Tomato Soup

I’m sick. I can’t remember the last time I had a cold this bad. My throat is killing me, there’s a ringing in my ears… you get the idea. I’ve spent most of the past 3 days in bed, and am extremely disappointed to have missed assisting a school event this weekend. Not only was this supposed to be an interesting event (a cooking competition), but it was my first real chance to work with my Phase II instructors. So their first impression of me is not showing up! Not having the stamina to push through illness to perform as I would have to in a restaurant. Oh well…

All I’ve wanted this weekend is tea, ice water, soup and ice cream to soothe the fire in my throat. Today I dragged myself out of bed to make tomato soup. It was easy to make and allowed me to feel slightly productive. Now all I have to worry about is the research paper I was supposed to be working on this weekend.

This picture was taken with my new photography table setup. It came out pretty well, needs some tweaking. But I’m happy to be able to bring better quality images to the blog from now on.

Tomato Soup

Ingredients:

1 28 oz can peeled whole tomatoes (I prefer San Marzano)
olive oil
1 yellow onion, chopped
2 garlic cloves
fresh basil
chicken stock
cayenne pepper
soy milk and/or cream to finish

Method:

Sweat the chopped onion on low heat with olive oil and salt.
Toss in 2 whole cloves of garlic.
After the onion is translucent, add the can of tomatoes.
Add some chicken stock, maybe 2 cups worth.
Add a small cluster of basil, attached to the stem so it will be easy to remove.
Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
Let everything simmer for 45 minutes.
Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
Pick out the basil, then puree the soup well (I used an immersion blender).
My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.
Add more salt and pepper if needed.
Garnish with some chopped basil.

I think it’s time for another nap.

Jan 2

5 Comments

To Good Health! And New Adventures!

Happy New Year! 2009 was such an amazing year for me. I took a trip to Japan where I spend almost 3 weeks exploring new sights and tastes. I made the decision to leave my job and attend culinary school, which begins in just a few short days. I cannot wait to see what this new year will bring.

I’m not usually big on New Years resolutions but this year I’m aiming to eat healthier. My cooking relies on quite a lot of butter and oil. And I assume the use of fats will only become greater as I venture forward with my culinary training. I’m thinking I’ll need to supplement my diet with healthier meals whenever possible.

Therefore, I’ve complied a list of healthy recipes offered by my fellow food bloggers. Enjoy the list, and please take a moment to visit their blogs!

Oct 11

9 Comments

Acorn Squash Soup

Today I went to Larriland Farms and bought acorn squash, butternut squash, pumpkins, broccoli, apples, tomatoes, sweet potatoes, and cider. Phew! I have a lot of work ahead of me.

Tonight I’m making Acorn Squash Soup (and sipping some Hot Mulled Cider with rum while cooking). This soup is healthy, rich, with just the right amount of sweetness. A delicious, comforting fall soup.

Adapted from Canyon Ranch Cooks by Scott Uehlein

Ingredients

2 acorn squash, halved and seeded
1 tablespoon extra virgin olive oil
1 cup peeled and chopped carrots
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped leeks, white and pale green parts only
3 cups chicken stock
1/2 teaspoon ground cinnamon
1/4 teaspoon ground or grated nutmeg
1/4 cup maple syrup
1/4 cup half and half

Preheat oven to 450. Lightly coat a shallow baking pan with olive oil. Arrange squash in baking pan, cut side down, with 1 cup of water. Bake for 45 minutes or until soft. Remove from pan and spoon out the pulp. Transfer pulp to a blender and puree until smooth (or use an immersion blender). Heat the olive oil in a large saucepan, add the remaining vegetables, and cook over medium-low heat until they begin to soften. Add the stock, squash puree, cinnamon and nutmeg. Simmer, covered, for 40 minutes. Stir in the maple syrup and half and half and then simmer, uncovered, for another 5 minutes. Use an immersion blender to smooth, or serve with the yummy bits. Add salt if needed.

(If you want to make this vegan, simply swap out the chicken stock for vegetable and the half and half for soy milk)

Oct 7

6 Comments

The Quest for Healthier Meals

You wouldn’t know from my previous posts, but I’ve been attempting to incorporate healthier, more diet friendly meals into my life. This may seem like a stretch coming from a duck-fat-fries-chocolate-pudding-pesto blogger, but I’m truthfully interested in making some life changes.

I’ve always been fascinated by spa cuisine. I’ve had the pleasure of dining at Canyon Ranch as well as a few other destinations over the years. The food is marvelous, varied, and satiating. You can eat three meals a day plus dessert yet still lose or maintain your weight. Pretty great, huh? I may choose to make this the focus of my culinary career, but it’s a bit early to be making such decisions.

Most of the training I’ve had thus far in cooking has been based around fat. Food doesn’t taste good unless there’s a fat element such as butter or oil. I’ve become so immersed in this way of thinking that I often draw a blank when trying to figure out healthier ways to cook meat and fish.

Which brings me to the Canyon Ranch Cookbook! I picked it up while visiting Tuscon last year. I tried a few recipes here and there, but I’m now finally reading the book front to back. It’s full of great tips.

Tonight I made a Cream of Asparagus Soup, adapted from Canyon Ranch Cooks by Scott Uehlein.

Posts from the ‘Spa Cuisine’ Category

Basil Apple Lime Juice

Raw Almond Milk

Apple Chutney

Alcohol-Free Mojito Spritzer

Strawberry Mango Yogurt Pops

Whole Wheat Apple Orange Muffins

Salads 101: Everything You Need to Know

Roasted Gazpacho

Vegan Granola Bars

Tomato Soup

Tomato Soup

To Good Health! And New Adventures!

Acorn Squash Soup

The Quest for Healthier Meals

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