December 2013 Recipe of the Month
December is the time for holiday parties, and the recipe below, from the December chapter of Mindful Living by Miraval, is a light, delicious, and sophisticated hors d'ouevre—perfect for entertaining! Serve these oysters on the half shell, nestled on the recommended bed of rock salt and pink peppercorsn, and prepare for your guests to swoon. Enjoy!
Oysters on the Half Shell with Mango-Ginger Cocktail Sauce and Pomegranate Mignonette
Makes about 4 servings; Serving Size: 3 oysters
- 12 medium West Coast oysters
- 4 tsp. Mango-Ginger Cocktail Sauce (recipe follows)
- 4 tsp. Pomegranate Mignonette (recipe follows)
FOR each plate, arrange three freshly shucked raw oysters. Serve with one teaspoon of the Mango-Ginger Cocktail Sauce and Pomegranate Mignonette.
FOR an enhanced presentation, pour a half cup of rock salt on each plate and press the oyster shells into it. This will help to keep the shells from sliding around. The rock salt may be sprinkled with paprika or crushed pink peppercorns for additional color.
Miraval is saying thank you to our amazing fans and followers with a a Month of Mindful Giving! We will have a weekly giveaway of prizes that will enhance your mind, body and spirit—all leading up to the Grand Prize of an ultimate Miraval expereince!
The first week to enter starts December 1st! 4 winners will receive our "Mind" prize package which includes:
- 50-minute Phone or Skype Health Coaching Consultation with Sheryl Brooks, R.N.
- A signed copy of Mindful Living by Miraval — a month-by-month guide to help you more fully celebrate each moment in your life. Twelve Miraval specialists ranging from exercise physiologists to chefs to spiritual healths bring their expertise to chapters centered on the key tenets of the Miraval philosophy, such as balance, joy, and developing the ability to overcome obstacles.
- Coach Leigh Weinraub's exclusive tote bag with her wellness manifesto to inspire you to make healthy change in your life.
- A signed copy of It's Not About the Horse by Wyatt Webb, creator of the Miraval Equine Experience and equine therapist for more than 30 years.
- Miraval Album: "Mindful Listening"
- Set of Miraval Notecards
- A Miraval sustainable tote bag that folds into the size of a deck of cards for easy travel.
Upcoming Prizes, check Miraval's Facebook Page each week for prize reveals:
- Week 2— 3 winners will receive our "Body" prize package! Revealed on Sunday, December 8.
- Week 3— 2 winners will receive our "Spirit" prize package! Revealed on Sunday, December 15.
Week 4— 1 winner will receive our GRAND PRIZE of an ultimate mind-body-spirit experience with a trip to Miraval for two on the all new Anything Goes Package, two American Express gift cards to use towards airfare or other travel expenses, a Miraval bedding ensemble for your home, and Miraval's Signature Cactus Cream Collection!
How to Enter:
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
Last week, the International Spa Association hosted a media event in New York City. Executive Chef Justin Macy and Pastry Chef Kim Macy brought delicious, healthy Miraval dishes to the event to share with the press. The event was a huge success and an opportunity for Justin and Kim to give a sneak peek of their upcoming book, Sweet & Savory, that is scheduled to hit bookshelves in January 2014. Chef Justin also featured the Wild Salmon Crostini with Agave-Thyme Vinaigrette recipe from Miraval's Mindful Living book. Get the recipe here >
Here are some photos we captured of the event. Enjoy!