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.

Do you sell the chocolate sauce that you serve at the restaurant? Could you let me know how to order it. Thanks, Maura

Absolutely!  You may order the Oh Fudge sauce by Wax Orchards at 800 634-6132.

I was interested in investing in a precor elliptical machine after having used the one in your workout room during my last stay in Lenox. I was wondering if you would be able to provide me with the model number of the one you have there since I really enjoyed using it. It is the one with the arms that move and it is not the one with the longer stride. Thank you so much

Canyon Ranch in Lenox has the Precor elliptical machine, model number EFX556i.

Enjoy your workouts!

Can I please have the recipe for the porcini mushroom soup? Thanks!

Absolutely!

Porcini Mushroom Soup

Ingredients
1/2 cup fresh cauliflower
1 1/2 medium sized potatoes, peeled and diced
1 large carrot, thinly sliced, half moons
1/2 teaspoon minced garlic clove
5 1/2 cups low sodium chicken stock
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/4 cup dried porcini mushrooms
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/4 teaspoon marjoram

Instructions

1. Cut cauliflower into small florets.  In a large saucepan, combine cauliflower, potatoes, carrots, garlic, chicken stock, salt and pepper.  Cook over medium heat until carrots are soft.  While vegetable mixture is cooking, soak dry mushrooms in hot water for 10 minutes, then add to stock mixture.
2. In a small sauté pan, combine flour and canola oil and cook over medium heat until the mixture is golden brown.  Slowly add flour and oil mixture into the soup base, stirring constantly to prevent lumps.  Add marjoram and simmer until soup is slightly thickened.  Cook an additional 5 minutes.

Serving Information
Makes 8 (6 oz) servings, each containing approximately:
85 calories
11 gm. carbohydrate
3 gm. fat
3 mg. cholesterol
3 gm. protein
284 mg. sodium
1 gm. fiber

I just got back from Canyon Ranch Miami, I was wondering if I could get the recipe for the SPICY THAI BEEF SALAD…? It was delicious.

At this time, we have the “wrap” version of this recipe available. It is very similar. The vegetables in the salad are: julienned red bell peppers, green cabbage, carrots and scallions, which are not specified in the recipe.  Enjoy!

Spicy Thai Beef Wrap

14 ounces beef flank steak
1 cup Mongolian BBQ Sauce (see recipe)
Dressing:
1/4 cup fresh lime juice
1 tablespoon water
1/2 teaspoon low-sodium tamari sauce
2 teaspoon minced jalapeno peppers
3 tablespoons chopped fresh cilantro
2 tablespoons fresh minced ginger root
1 tablespoon fish sauce
1/2 teaspoon minced garlic cloves
1 teaspoon sesame oil
1/8 teaspoon dried red chili flakes
1 teaspoon rice vinegar
2 1/2 cups julienne vegetables of choice
5 whole-wheat tortillas, 10 inch

1.Place flank steak in a 9 X 11-inch glass baking dish.  Pour Mongolian BBQ sauce over beef.  Cover and let marinate for at least 2 hours or overnight in the refrigerator, turning beef occasionally.
2.In a small bowl, whisk all ingredients for dressing together and set aside.
3.Preheat grill or broiler.
4.Grill or broil flank steak to desired doneness. Toss vegetables with dressing.
5.Place tortilla on a flat surface. Place 1/4 cup of cooked and sliced steak and 1/2 cup of vegetables on a tortilla. Roll burrito style.

Makes 5 servings, each containing approximately:
315 calories
34 gm. carbohydrate
12 gm. fat
26 gm. cholesterol
19 gm. protein
710 mg. sodium
4 gm. fiber

i visited last fall and LOVED the water bottle but have managed to lose it. would it b possible for me to buy a new one?

Absolutely!  You may order a replacement water bottle with the Ranch Store via telephone at:

Canyon Ranch in Lenox  413-637-4100 or Canyon Ranch in Tucson 520-749-9655

I recently returned from CR in Lenox. I noticed a recommendation to use Stevia if one uses artificial sweeteners from many of the lectures including one from a women MD. I’m confused by this bc the Center for Science in the Public Interest doesn’t agree. http://www.cspinet.org/nah/4_00/stevia.html http://www.cspinet.org/new/200808281.html I purchased the book, Nourish, which recommends the Center for Science in the Public Interest’s position on food additives… we threw away all our Splenda when we returned but noticed that the CSIPI has the same concerns about Stevia please advise… thanks!

We were aware of CSPI’s objection to Stevia when we decided to recommend it. It’s almost a process of eliminating the worst offenders (chemical-based sweeteners) and choosing the most natural product. The negative data appears to require very large doses of stevia and long-exposures. For instance, the rat study that is mentioned tracked the rats through 20 generations at high doses before they saw the negative effects on sperm. We are definitely more confident of Stevia than Splenda, although we prefer the use of natural sweeteners in moderate amounts over any non-nutritive sweetener.

I want to get a buoyancy belt for my dad but they all seem too small for him. Do you know a brand, other than AquaJogger, that makes such a product? Thank you in advance.

What a great idea!
Perhaps the Hydro Fit Wave Belt may be a fit for your dad.  Please visit www.aqua-gear.net/index.php?main_page=product_info&cPath=2&products_id=27, as this belt has a size for larger waists.

I LOVE your soft corn polenta!!! Could I possibly get the recipe? Thanks!

Absolutely!

Soft Corn Polenta

3 tablespoons finely minced onion
1 tablespoon unsalted butter
3 tablespoons soft corn, cut from the cob
1 1/4 cup 2% milk
1/4 cup polenta
1/4 teaspoon sea salt
Pinch freshly ground black pepper
1 teaspoon evaporated cane juice
2 tablespoons grated Parmesan cheese

1.In a large saucepan, sauté onion in butter over medium heat until translucent. Add corn and sauté briefly, about 30 seconds. Add milk and bring to a boil. Using a wire whip, lightly whisk in polenta, salt, pepper and evaporated cane juice. Cook until thickened, about 3 minutes.
2.Add cheese and stir until melted. Serve 1/3 cup.

Makes 4 (1/3-cup) servings, each containing approximately:
120 calories    Cook’s Note:
13 gm. carbohydrate   For a creamier consistency, add more milk
5 gm. fat    1/4 cup at a time.
16 mg. cholesterol
5 gm.  protein
108 mg. sodium
1 gm. fiber

I loved the Latin Chicken & Rice Soup I had during my stay.  Can you send it to me?

Enjoy!

Latin Chicken Rice Soup

Ingredients
2 teaspoons whole cumin seed
1/2 cup diced yellow onion
1 1/2 teaspoons minced garlic
2 teaspoons canola oil
1/2 teaspoon chili flakes
2/3 cup diced canned tomatoes
2 teaspoons fresh lime juice
3/4 teaspoon sea salt
5 1/2 cups chicken stock
1/2 pound boneless, skinless chicken breasts, diced
2 tablespoons white basmati rice
2 tablespoons frozen green peas

Instructions

1. Place cumin seed in a spice grinder and grind.
2. In a large saucepan, sauté onion and garlic in canola oil until onion is translucent. Add chili flakes and tomatoes. Sauté briefly. Add remaining lime juice, salt and chicken stock and bring to a boil. Simmer for 10 minutes. Remove from heat and cool slightly. Place in a blender container and puree until smooth. Pour through a fine mesh strainer and reserve liquid.
3. Return soup to saucepan and reheat. Add diced chicken breast, rice and peas and cook until chicken is cooked through and rice is tender.

Serving Information
Makes 8 (3/4-cup) servings, each containing approximately:
45 calories
5 gm. carbohydrate
2 gm. fat
6 mg. cholesterol
3 mg. protein
236 mg. sodium
1 gm. fiber