The Oaks at Ojai (California)
Chocolate Fondue with Strawberries

Serving size: ½ c. strawberries with 1 T. fondue
Serves: 6
Calories: 50/serving

3 cups strawberries, rinsed and left whole or sliced

1 T. cocoa powder
1 T. agave or honey
1/2 oz. unsweetened baking chocolate
1/4 cup + 1T. hot water
1/2 tsp. arrowroot or cornstarch
1/2 tsp. vanilla

2 tsp. peanut butter: optional

Combine water, baking chocolate and agave in saucepan and heat gently over low to medium heat until chocolate is melted and it is whisked smooth. Whisk in cocoa powder until smooth. Add cornstarch (or arrowroot) and heat until slightly thickened. Stir in vanilla. Remove from heat and cool to room temperature or chill. Serve as a dip with fresh strawberries, or drizzle over berries and serve.

www.oaksspa.com
(800)753-6257
info@oaksspa.com

Chiva-Som (Prachuap Khirikhan, Thailand)
Duck Dumpling
Executive Chef Paisarn Cheewinsiriwat

Serves: 4

Ingredients
50g garlic
50g sesame oil
200g Chinese bok choy
400g carrot, grated
300g bean sprouts
100g Chinese celery, chopped
50g coriander, chopped
300g duck breast, shredded
10g black pepper
80g rice vinegar
20g brown sugar
50g soy sauce
100g rice paper, soaked for 1 minute

To a medium saucepan add garlic & sesame oil. Cook over medium heat for 1-2 minutes. Add bok choy, carrot, bean sprouts, coriander and celery and continue cooking for 2-3 minutes. Add duck breast and cook for further 7-8 minutes or until duck is cooked. Season with pepper, vinegar, brown sugar and soy sauce. Set aside to cool. Wrap the filling in rice paper and steam for 5 minutes. Serve immediately.

Nutrients Per Serving:
Energy 85 kcal; Protein 5.5 g; Carbohydrate 13.4 g; Total Fat 1.4 g

www.chivasom.com
+66(0)3253 6536
reserv@chivasom.com

Cal-a-Vie (California)
Firecracker Spinach Salad

Cal-a-Vie's Firecracker Spinach Salad with Orange Sesame Dressing is a favorite among guests.

Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoon rice wine vinegar
1/4 cup of water
1 teaspoon hot red pepper sauce (optional)
1 shallot chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds

1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.

2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds. This salad can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach and, of course, some homemade bread, hot out of the oven.

www.cal-a-vie.com
(866)SPA-HAVENS (760)945-2055
cavinfo@cal-a-vie.com

Lake Austin Spa Resort (Texas)
Indonesian-Style Mahogany Glazed Chicken and Shrimp

'Surf and Turf' Asian style. The mystery ingredient for this quick and easy stir fry shouldn't really be a surprise at all given the origins of the dish, but almost no one will guess that it's tea that gives the sauce its bronzed hue and slight bite. Accompany with steamed brown rice and a bright green vegetable.

1/2 cup sherry
1/4 cup strong brewed tea
1/4 cup pineapple juice
2 tablespoons light soy sauce
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (3-ounce) boneless, skinless all-natural chicken breasts
1 1/2 tablespoons canola oil
3/4 cup sliced red bell pepper
4 green onions, sliced
2 garlic cloves, minced
12 medium shrimp, peeled and deveined
2 tablespoons toasted sliced almonds
1/4 cup chopped fresh cilantro leaves

Combine the sherry, tea, pineapple juice, soy sauce and honey in a bowl; mix well and set aside. Combine the cinnamon, ginger, pepper and salt in a bowl; mix well. Rub the spice mixture over the chicken breasts. Heat 1 tablespoon of the canola oil in a heavy skillet over medium-high heat. Saut? the chicken until cooked through; remove and set aside. Add the remaining canola oil to the skillet. Add the bell pepper, green onions, garlic and shrimp; saut? for 1 minute. Add the reserved sherry and tea mixture. Cook until the mixture is reduced by half. Return the chicken to the skillet; top with almonds and cilantro. Cook until heated through. Yield: 4 servings

Nutrients Per Serving: Cal 327; Prot 22 g; Carbo 40 g; Fat 9 g; 25% Cal from Fat; Sod 485 mg

www.lakeaustin.com
(800)847-5637
info@lakeaustin.com

Canyon Ranch (Arizona)
Curried Egg Salad

Science is finding that spice is really good for you. Here's an old favorite enriched with health-giving curry.

Ingredients
7 hard-boiled eggs
3 tablespoons diced celery
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup canola oil mayonnaise
1/2 teaspoon curry powder
1/4 cup diced red onions
1/4 cup sweet relish
3 tablespoons minced red bell pepper
2 teaspoons white distilled vinegar

Instructions
Chop eggs. Combine with remaining ingredients. Serve 1/2 cup with mixed greens or on multigrain bread.

Serving Information
Makes 6 servings, each containing approximately:
195 calories
5 gm. carbohydrate
12 gm. fat
245 mg. cholesterol
8 gm. protein
397 mg. sodium
Trace fiber

www.canyonranch.com
(800)742-9000 (413)637-4100

Canyon Ranch (Massachusetts)
Spiced Peanuts

A zingy combination of flavors adds fun to a snacking standby.

Ingredients
1/4 teaspoon black peppercorns
1/4 teaspoon red chili flakes
1 star anise
1 teaspoon sesame seeds
1/4 teaspoon salt
1/4 cinnamon stick
1 1/4 teaspoons sugar
2 tablespoons water
1 cup roasted peanuts

Instructions
Place peppercorns, red chili flakes, star anise, sesame seeds, salt and cinnamon in a coffee grinder and mix until finely ground. Place mixture in a small saucepan and add sugar. Place over heat and add water. Bring to a simmer and reduce to a syrup, about 1 to 2 minutes. When syrup is thick, add peanuts and toss to coat. Spread on a baking sheet and let cool.

Serving Information
Makes 1 cup peanuts, each 2 teaspoon serving containing approximately:
40 calories
2 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
2 gm. protein
25 mg. sodium
Trace fiber

www.canyonranch.com
(800)742-9000 (413)637-4100

Coastal Trek Health & Fitness Resort (British Columbia, Canada)
Savory Mashed Potatoes

Serves 4
4 medium potatoes, peeled and quatered
2 cloves garlic, peeled
2 Tbsp organic stoned ground mustard
1/4 cup asiago cheese, grated
salt and pepper to taste

1. Boil potatoes and garlic.
2. drain and mash until creamy
3. Add remaining ingredients.

www.coastaltrekresort.com
(250)897-8735(TREK)
info@coastaltrekresort.com

The Heartland Spa (Illinois)
Tasty Vegetable Dip

1 Container (15 ounces) ricotta cheese
1 Container (16 ounces) low fat cottage cheese
1 red bell pepper, halved and seeded
1 small carrot, peeled and trimmed
2 green onions, trimmed
1 small plum tomato, halved and seeded
1 garlic clove
1 teaspoon hot pepper sauce
1 teaspoon sodium-free seasoning mix
Salt and ground white pepper

Place all ingredients except salt and pepper in food processor;
process until well blended. Season with salt and pepper to taste, if desired. Serve immediately or cover and refrigerate until ready to serve.
Serve as a party dip or salad dressing.

Per serving: (about 3 tablespoons)
Calories: 23, Fat: 0 g (0% calories from fat), Protein: 3 g, Carbohydrate: 2 g, Cholesterol: 1mg, Sodium: 58 mg

www.heartlandspa.com
(800)545-HTLD