During the month of October, save 15% off of any tea purchases on the Miraval Online Store! Enter the code TEA15 upon check out to receive this discount. Miraval teas, as featured in Miraval's Cactus Flower Restaurant and Palm Court, are selected and prepared with utmost care. Purchase a special Miraval Tea Time Gift Set featuing Tea Here Now, a book that demonstrates how tea and the simple act of preparing a cup of tea can give drinkers a taste of enlightenment, and three of Miraval's most popular loose tea varieties including Vanilla Spice Herbal Tea, Relaxing Mint Herbal Tea, and Prickly Pear Herbal Iced Tea.
Entries Tagged as 'Culinary'
October 2013 Recipe of the Month
Shorter days, falling leaves, and crisper air. Pumpkins on the stoop, and the roar of a crowd at a football game. No dish goes better with the feeling of autumn than a piping hot bowl of soup. The recipe below, from the October chapter of Mindful Living by Miraval, is hearty, satisfying, and a Miraval staple. The peppers, cumin, and cayenne team up to provide a kick of flavor; and the dish is easy to make and full of plant protein and fiber. Enjoy!
Vegetarian Black Bean Soup
Yield: About 1 Qt.; Makes 8 Servings; Serving Size: 1/2 Cup
- 3/4 c. raw black beans, cleaned and sorted
- 2 tsp. Miraval Oil Blend (3:1 mix of canola oil and extra-virgin olive oil)
- 1/2 c. yellow onion, diced
- 1 1/2 tsp. garlic, chopped fine
- 1/4 c. red bell pepper, diced
- 1/4 c. Anaheim or poblano chili, diced
- 1/2 Tbsp. cumin powder
We were so excited to have Chef Mindy Segal at Miraval this past weekend as part of our Celebrity Chef Series! Chef Segal led participants through a gourmet, five-course meal during two Cooking Demonstration Dinners (see menu). Here are some of our favorite photos of Chef Segal working with Executive Chef Justin Macy and the rest of the Miraval culinary team. Enjoy!
We are so excited to welcome Celebrity Chef Mindy Segal at Miraval this weekend (Friday, September 13 & Saturday, September 14). When it comes to pastry, Mindy Segal is right at home. With 20 years of crafting sweets under her belt, Segal combines her innate instinct for flavor combinations with her commitment to seasonal, local, and sustainable products. The result is desserts that are truly American; each creation is rooted in time-honored nostalgia, executed with a focus on quality, and innovative from just the right touch of contemporary twist.
Chef Segal has clocked time at some of the most esteemed kitchens in the country. After earning her culinary degree at Chicago's Kendall College, Segal landed the pastry assistant post at Ambria working under Chef Judy Contino, whom Segal credits as her biggest influence. She then moved on to refine her craft in the iconic kitchens of Spago, Gordon, and Charlie Trotter's, before eventually helping Chef Michael Kornick launch his successful River North eatery, mk the restaurant. As mk's head pastry chef, Segal developed a loyal following for her desserts like One Banana Two Banana and Cake-n-Shake, while earning her numerous accolades from local and national media.
September 2013 Recipe of the Month
We chose this recipe from the September chapter of Mindful Living by Miraval as a nod to the fact that fall is coming and that we are switching from late summer vegetables to the more gourd-like produce associated with autumn. The butternut squash adds an almost velvety texture, smoothly hiding the absence of cream and cheese in the dish and providing the decadent "mouthfeel" of a classic risotto. This recipe is hearty enough to be served as a main dish or as a complement to your favorite meat or fish entrée. Enjoy!
Butternut Squash Risotto
Yield: About 3 Cups, Serving Size: 1/2 Cup
- 1/2 average-size butternut squash (about one pound before cooking, about 1 3/4 cups after peeling)
- 1/2 tsp. garlic, minced
- 2 Tbsp. yellow onion, chopped
- 1/4 tsp. Miraval Oil Blend (3:1 mix canola oil and extra-virgin olive oil)
- 1 cup arborio or carnaroli rice, dry
- 4 cups hot vegetable stock
- 3 Tbsp. chardonnay wine