You asked for the recipe... and we aim to please!
If you’re a true peanut butter addict, lighten it up with this clever recipe that our guests absolutely love. The addition of carrot purée slashes calories and boosts vitamins. Make sure you have plenty of veggies, whole grain bread, and pretzels for dipping. This recipe makes two cups and lasts up to seven days in the fridge but cannot be frozen!
Yields: 2 cups
Prep time: 15 minutes
Cook time: 20 minutes
2 cups peeled of 1/2-inch thick sliced carrots
1 cup reduced fat smooth or chunky peanut butter
Bring a small pot of water to a boil. Add the carrots and cook at a high simmer until very tender, about 20 minutes. Drain well.
Place the carrots in the bowl of a food processor and blend on high speed until smooth. Add the peanut butter and process on high speed until very smooth.
Transfer to an airtight container and refrigerate until ready to use, up to seven days.
Nutritional information per two tablespoon serving: calories 100, fat 6g, carbohydrates 8g, fiber 2g, protein 4g
We were absolutely thrilled to have Chef Brooke Williamson join us for the weekend at Miraval. Not only was she a hit in the kitchen with our culinary team but our guests loved learning from her during her (delicious!) cooking demonstrations. Here's some of the photos we captured of her visit cooking with Miraval's Executive Chef Justin Macy.
July 2013 Recipe of the Month
This recipe, featured in Miraval's Mindful Eating Cookbook, is the perfect, healthy alternative to hot dogs this 4th of July. Ahi tuna, paired with our Roasted Pineapple Salsa, is a smart, protein-packed choice for an alfresco meal. If fresh ahi isn't available, substitute any firm, mild-flavored fish, such as mahimahi. Enjoy!
In honor of National Martini Day today (June 19), we wanted to share our favorite martini recipe—Miraval's Mindful Martini! Flavorful and refreshing, this easy martini recipe from our Mindful Eating Cookbook is perfect for a hot summer day. Enjoy!
June 2013 Recipe of the Month
It's heating up in Tucson! Wherever you call home, we hope a summer picnic or pool party is on your calendar! Executive Chef Justin Macy chose Miraval's Frozen Mint Lemonade as our June Recipe of the Month because it is so refreshing and has been a guest favorite for many years. This recipe can also be found on page 208 of Miraval's Mindful Eating Cookbook. Enjoy!