Have a love for chocolate but deprive yourself the joy of eating it? Chocolate has many benefits which include contributing to a healthy heart, reducing stress, and even higher intelligence. So indulge and reap the benefits of this scrumptious snack (in moderation, of course!). Try some of these delicious dessert recipes featured in our cookbooks Mindful Eating and Sweet & Savory Cooking. These recipes capture the true flavor of your favorite desserts using healthier ingredients than traditional recipes.
These three recipes are some of our chocolate-lovers' favorites!
We are so excited to welcome Celebrity Chef Jenn Louis to Miraval at the end of this month (Friday, February 28 & Saturday, March 1). We know that our Miraval guests will be absolutely delighted to learn from this dynamic and accomplished culinary master!
Consistent, simple and purposeful. This is the philosophy and approach that has propelled Chef Jenn Louis to a culinary career spanning nearly two decades. After graduating from Pitzer College in Claremont, CA, Louis traveled throughout Europe and North and South America, settling for a short time in Southern Israel to work on a dairy kibbutz. Upon her return to California, she learned of a job opening from a close friend cooking for an Outward Bound base camp deep in the North Carolina woods.
February 2014 Recipe of the Month
This month's recipe of Fluffy Gluten-Free Pancakes is featured in Sweet & Savory Cooking, Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. These light pancakes are the perfect breakfast treat to surprise your family with on cold mornings!
Note from Chef Kim Macy: Having success with gluten-free recipes isn't just a matter of using the right ingredients; it's also about cooking things properly. You need to know that these pancakes don't behave quite the same as "traditional" ones—you won't see a lot of bubbles forming as you cook the first side, and you'll need to cook them a touch longer than you think you might. The best way to test is by taking a bite!
Fluffy Gluten-Free Pancakes
Makes 12 Five-Inch Pancakes
- 1 c. rice flour
- 1/4 c. tapioca flour
- 1/4 c. potato starch
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Looking for healthier options during your Super Bowl party this year? Try some of these classic dishes with a Miraval twist. Featured in Mindful Eating and Sweet & Savory Cooking, these recipes use natural, fresh ingredients for amazing flavor with tons of nutrients.
For more healthy, flavorful recipes from Miraval Chefs, order your copy of Mindful Eating or Sweet & Savory Cooking today!
Note from Executive Chef Justin Macy: I make this chili with venison when I cook it at Miraval, but you can use beef chuck as well. Don't grind the meat, however; the cubes will give you a really nice texture. You'll simmer the chili for a long time, which will marry the ingredients and make the meat fork-tender. A little bit of bacon and some canned chipotles in adobo give the dish a hint of smokiness that is balanced by a touch of honey and molasses and some nerve form the porter and red wine.
- 1/4 lb. applewood smoked bacon
- 1 lb. medium-diced venison meat or beef-chuck stew meat
- 2 medium yellow onions, diced
- 1 red onion, diced
- 2 jalapeños, seeded and diced
- 1 c. diced red bell pepper
- 3 garlic cloves, chopped
With freezing temperatures across the nation, we wanted to share some of our most popular Miraval soups to help you keep warm on a cold winter day! These soups, featured in Mindful Eating and our newest Miraval cookbook, Sweet & Savory Cooking, are packed with natural ingredients and tons of nutrient-rich vegetables. Enjoy!
Potato Leek Soup
Note from Executive Chef Justin Macy: Making a pot of this warming soup is an easy way to take home the taste of Miraval. When you puree the finished soup, the potatoes give it a lovely creamy texture without any cream. I like to use Yukon Golds, which are a medium-starch potato with a nice nutty flavor.
- 2 tsp. extra-virgin olive oil
- 2 lb. Yukon Gold potatoes, peeled and cut into small chunks
- 2 c. chopped leeks, white part only
- 2 c. chopped celery
- 2 tsp. minced fresh garlic