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
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
Whether you're hosting a barbecue or need to bring a dish to a weekend party, we've pulled a few recipes from Miraval's Mindful Eating Cookbook and put together a healthy, delicious menu that is perfect for the Labor Day holiday! Enjoy!
Grilled Salmon with Chipotle Vinaigrette
Makes 4 Servings
- 4 four-ounce skinless salmon fillets
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 4 c. mesclun salad mix
- 1 c. peeled and thinly sliced jicama
August 2013 Recipe of the Month
When it comes to eating healthy, sometimes the biggest obstacle we have to overcome is our craving for comfort food. For example, what's August without a backyard barbecue—and what's barbecue except an unholy trinity of fat, sugar and salt?
This recipe, featured in the August chapter of our new book Mindful Living Miraval, comes to the rescue with a full-flavored pork tenderloin that's perfect for a classic summer cookout. Served with the sinfully sweet grilled watermelon and fresh broccolini, this is a lean and flavorful way to celebrate the waning days of summer. Enjoy!
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