could you tell me what brand of cottage cheese you use in the Lenox property? we loved it! Thank you, Kara

Absolutrely!  Canyon Ranch in Lenox uses Organic Valley Low-Fat Cottage Cheese.

I just got home from Canyon Ranch Lenox and I noticed you serve Stevia and Splenda for hot drinks, I have 2 questions if could help me: (1) why do you not cook/bake with granulated or regular Splenda at all? (2) Stevia – how do you feel about the FDA approval process for it in its different forms and would you use Truvia or Purevia as well? Thank you! Kara

Our policy is not to use any artificial sweeteners in our food/beverage preparation.  We actually do not recommend the use of artificial sweeteners at all and only provide them because guests have requested these items be available.

Stevia is our preference because it is a naturally occurring molecule and is not chemically altered.  TruVia and PureVia are altered forms of the stevia molecule, so we are not going to use or promote them.

Trying to see if Dr Mark Hyman and Dr Mark Liponis, both MD’s are affliated with this ranch. Thank you. Sallie M

Dr. Liponis is Canyon Ranch’s Corporate Medical Director.  Dr. Hyman is no longer with the Ranch.

Good morning, I just got back from CR Tuscon, and bought the new cook book, awesome! Simple, but wanted to get proportions right, I loved the Chicken Cobb salad recipe since it felt like such a “cheat” if it was available. It was on the lunch menu middle of the week last week. Thanks, Kerri

I am so glad to hear that you are enjoying the cookbook!  Here is the recipe for our Chicken Cobb Salad.  Enjoy!

Cobb Salad with Chicken

4 cups chopped red leaf lettuce
4 4-ounce boneless, skinless chicken breasts
1 cup peeled, chopped cucumber
1 cup diced tomatoes
1 cup diced fresh jicama
1 cup diced fresh green beans
1/2 cup diced avocado
2 hard-boiled eggs, cut into 12 slices
1/2 cup Sherry Shallot Vinaigrette (see recipe)

1. Preheat grill or broiler.
2. Grill or broil chicken breasts for 3 to 5 minutes on each side or until internal temperature reaches 165 degrees. Cool completely and dice.
3. Place 1 cup greens on plate. Arrange 1 diced chicken breast, 1/4 cup cucumber, 1/4 cup tomatoes, 1/4 cup jicama, 1/4 cup green beans, 2 tablespoons avocado and 1/2 a hard boiled egg in separate sections over greens. Repeat for remaining 3 salads and serve with 2 tablespoons Sherry Shallot Vinaigrette on the side. Store extra dressing in a tightly covered jar in a refrigerator for up to two weeks.

Makes 4 servings, each containing approximately:
355 calories
20 gm. carbohydrates
16 gm. fat
178 mg. cholesterol
32 gm. protein
357 mg. sodium
5 gm. fiber

Sherry Shallot Vinaigrette

1/3 cup Dijon Mustard
1/2 cup sherry vinegar
1/4 cup red wine vinegar
1/4 cup water
1/4 cup diced shallots
1/4 cup honey
1/4 cup canola oil

Combine all ingredients in a blender except for canola oil and blend until well mixed.  While blending, slowly drizzle in canola oil.