My husband loves the Canyon Ranch sports drink at the water center near gym 1 in Lenox. I can’t find the recipe on line. Can you help me?

Our Canyon Ranch Sport Drink recipe is copyrighted, therefore the recipe is not available.
We look forward to seeing you and your husband again soon at the Ranch.

I live in a city apartment with little space for exercise equipment. I would like to find a recumbent bicycle on a scale that would work in a limited urban space. Can the fitness team point me to any reliable brands or sources? Thank you.

Perhaps lifefitness.com or precor.com may have what you are looking for.  Good Luck in your search!

I ate lunch at the Demo Kitchen with Chef Sean. Where can I get the recipe for that day, Pistachio Encrusted Chicken, etc. It was amazing!

Absolutely!

Raspberry Mustard-Crusted Chicken Breast

Raspberry Mustard:
4 tablespoons Dijon mustard
4 tablespoons fresh or frozen raspberries
3 teaspoons honey
Fig Vinegar:
2/3 cup balsamic vinegar
6 tablespoons chopped figs
2 teaspoons honey
1/2 cup breadcrumbs (may use rice bread)
2 tablespoons minced pistachio nuts
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinned chicken breasts, boned and defatted
2 teaspoons olive oil

1. In a blender container, combine ingredients for raspberry mustard. Refrigerate overnight.
2. In a small saucepan, combine ingredients for fig vinegar. Bring to a boil, reduce heat and simmer over low heat for 1 minute. Cool and refrigerate overnight. Strain.
3. With a meat mallet, pound chicken breasts to 1/2-inch thick.
4. In a medium bowl, combine breadcrumbs, pistachios, salt and pepper. In a shallow pan, place chicken breasts in raspberry mustard sauce and turn to coat. Roll in breadcrumbs.
5. Heat a large sauté pan with olive oil. Sauté chicken breasts over medium heat until chicken is cooked through and crust is light brown, about 3 to 5 minutes on each side. Juices will run clear when pierced with a fork.
6. Reheat fig vinegar in a small pan. Serve 1 chicken breast with 2 tablespoons fig vinegar.

Makes 4 servings, each containing approximately:
295 calories
24 gm. carbohydrate
9 gm. fat
85 mg. cholesterol
30 gm. protein
620 mg. sodium
3 gm. fiber

What is the brand and type of soy milk that you serve? What is the nutritional information for it? There seem to be many choices at the store and it is confusing. Thank you very much.

Here are the ingredient and nutritional information on the two varieties of soy milks we offer.

In addition, we use the following criteria in choosing our soy milks:
organic beans only to ensure the soy milks have minimal contaminants such as pesticides and herbicides and no GMO’s (genetically modified organisms),
fortified with vitamins A, B2, B12 and D2, Lactose free and cholesterol free,
minimal added sugars and no artificial sweeteners AND last but not least – taste good!
(V) Organic Edensoy Extra Original Soy Milk (1 cup)
Purified Water, Organic Soybeans, Naturally Malted Organic Wheat and Barley Extract, Calcium Carbonate, Kombu Seaweed, Sea
Salt, Vitamin E, Beta Carotene, Vitamin D2, Vitamin B-12
Nutritionals: 130 calories /13 gm. carbohydrates/11 gm. protein/ 4 gm. fat/ trace of fiber/100 mg. sodium/ 200 mg. calcium
(V) (G) Organic Valley Vanilla Soy Milk (1 cup)
Filtered Water, Organic Whole Soybeans, Organic Naturally Milled Sugar, Calcium Carbonate, Organic Vanilla Flavor, Sea Salt,
Vitamin A Palmitate,  Carrageenan, Riboflavin (B2), Vitamin D2, Vitamin B12
Nutritionals: 110calories/ 14 gm. carbohydrates/ 6gm. protein / 3 gm. fat/ 3 gm. fiber/ 90 mg. sodium/ 300 mg. calcium

Hi, We recently stayed in Lenox and had a great dinner. I was wondering if I could have the reciped for Anglaise sauce. It isn’t on the website. Also, the chef, Bobby, substituted something else for the flaxseed crust when he made the Butternut Squash Tart.

Chef Bobby substituted the wheat flour in the flaxseed crust recipe with potato starch, which you can purchase at a natural grocery store.

Here is the recipe you requested:

Sauce Anglaise

2 cups 1% lowfat milk
1 1/2 tablespoons cornstarch
1/4 cup sugar
1 whole vanilla bean
1 egg yolk

1. In a small bowl, whisk together 1/2 of the milk and cornstarch. Set aside.
2. In a large saucepan, combine remaining milk, sugar and vanilla bean and bringto a simmer over medium heat, stirring constantly. Remove vanilla bean, cut openlengthwise and scrape pods into sauce.
3. Add cornstarch/milk mixture to simmering milk and cook for 2 minutes, stirrin constantly to prevent scorching.
4. Place egg yolk into small bowl. Add a small amount of  hot milk mixture, about 1/4 cup, to egg yolk to temper, then return to simmering milk. Cook for 1 more   minute. Remove from heat and let cool. When room temperature, place in refrigerator to chill.

Makes 16 (2 tablespoon) servings, each containing approximately:
15 calories
2 gm. carbohydrate
Trace fat
5 mg. cholesterol
Trace protein
7 mg. sodium
0 mg. fiber

We absolutely loved our stay at the Miami Beach Canyon Ranch… and we loved the bathroom scale that was in our room… do you sell these or can you tell me the name of the manufacturer or where to purchase? Thank you, Liz

I am so pleased to hear that you enjoyed your Ranch experience!

We have the Quattrotonic bathroom scale in our guest rooms.  They are silver and black.   The item number is: 63685.  The manufacturer is Soehnle Pharo.  I was able to find this item on Amazon.com.

Can I substitute sugar for evaporated cane juice? Are the amounts the same?

Absolutely! We’ve substituted organic evaporated cane juice for sugar in all of our recipes. Evaporated cane juice is a type of raw, less-refined sugar made from fresh cane juice that is simply evaporated and crystallized. It is straw-colored with a richer, cleaner flavor  than refined sugar. It has a few more trace minerals than regular sugar. We have found that it can be equally substituted for regular sugar in desserts and as a sweetener. Look for evaporated cane juice natural foods stores grocery store.

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.