Canyon Ranch: Nourish: Indulgently Healthy Cuisine: A Cookbook

by Scott Uehlein, Canyon Ranch

Overview

Delicious and nutritious recipes from the leading authority on healthy, luxurious living

For nearly three decades, Canyon Ranch has been the world's premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. The cuisine at Canyon Ranch is so satisfying and inventive that guests hardly know they are dining healthy. Through the years, Scott Uehlein and the staff of Canyon Ranch nutrition experts have sought out the most natural, wholesome ingredients and used them to create delicious, nutritious dishes that please the senses and the soul.

The culinary philosophy at Canyon Ranch is that the most nourishing food-and best tasting-is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, Canyon Ranch: Nourish includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, Canyon Ranch: Nourish makes healthy eating easy and irresistible.

Product Details

ISBN-13:	9780670020737
Publisher:	Penguin Publishing Group
Publication date:	04/16/2009
Pages:	384
Sales rank:	1,108,073
Product dimensions:	9.60(w) x 8.26(h) x 1.23(d)
Age Range:	18 Years

About the Author

Scott Uehlein, who trained at the Culinary Institute of America, is Canyon Ranch Corporate Chef. A visionary in his field, he is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. A consummate chef with a personality to match, he frequently appears on television and has been featured in many magazines.

Canyon Ranch is the most celebrated health resort in the world. In addition to countless other honors, it is the only 10-time winner of the Condé Nast Traveler magazine’s Readers’ Choice Awards for best destination spa. In 2000, Canyon Ranch was named Best Spa for Food by Gourmet magazine.

Read an Excerpt

Chilled Cucumber with Arugula Soup
1. Combine the cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Chill in the refrigerator for at least 30 minutes, or until well chilled.

2. Serve ¾ cup of the chilled cucumber soup with 1 teaspoon of the cream and a sprinkle of the arugula.

Apple Cranberry Salmon Salad
1. In a shallow glass baking dish, combine the BBQ Sauce and salmon. Cover and marinate for 30 minutes to 2 hours.

2. In a large bowl, combine the lemon juice, honey, salt, and pepper.

3. Core the apples and thinly slice using a mandolin or a knife. Add the sliced apples to the lemon honey mixture and toss together to coat. Toss cranberries and tarragon with the apple mixture.

4. Preheat the grill or broiler. Grill or broil the salmon fillets 3 to 5 minutes on each side, or until the fish is opaque at the center. Do not overcook.

5. Break apathe salmon fillets into bite-size pieces. Toss the salmon with the Apple Cranberry Salad.

6. Evenly divide among 4 plates and serve.

London Broil
1. Place the Mongolian BBQ Sauce in a shallow glass baking dish. Add the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.

2. Preheat the grill or broiler.

3. Remove the steak from the marinade and discard the sauce. Grill or broil the steak for 4 to 6 minutes on each side, or until done. Slice thinly across the grain to serve.

Serving Suggestion: We like this with our Chilled Green Bean Salad

Wasabi Pea Crusted Mahi with Ponzu Sauce
1. Preheat the oven to 350°F.

2. Grind ¼ cup of the wasabi peas into a fine flour using a coffee or spice grinder. Crush the other ¼ cup of the wasabi peas to make coarse crumbs. Dredge the fish fillets in the wasabi flour, then in the eggs, then in the coarse wasabi crumbs.

3. Lightly coat a large sauté pan with the canola oil spray. Bring to medium heat. Gently place the fish in the hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes or until fish reaches an internal temperature of 135°F.

4. Combine all the ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.

5. In a large sauté pan, heat the canola oil over medium heat. Sauté the peppers and carrots in the oil until tender.

6. Top each wasabi crusted fillet with 2 scant tablespoons of the Ponzu Sauce. Serve with ½ cup of the stir-fried vegetables and ½ cup of the brown rice.

½ cup wasabi peas

1 pound mahi, cut into 4 equal fillets

2 whole eggs, beaten

1 cup julienned yellow bell peppers

1 cup julienned carrots

1 teaspoon canola oil

½ cup Ponzu Sauce (see recipe)

2 cups cooked brown rice

(Continues…)

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Excerpted from "Canyon Ranch: Nourish"
by .
Copyright © 2009 Scott Uehlein.
Excerpted by permission of Penguin Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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