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.
Join Miraval's Pastry Chef, Kim Macy, for an Exclusive Hands-On Baking Event
Sunday, December 15
PIRCH Costa Mesa, California
Chef Kim will be sharing two delicious and gluten-free recipes from Miraval's upcoming cookbook, Sweet & Savory Cooking—Molten Chocolate Cake (recipe below) and Chocolate Peanut Butter Meringues. Kim will teach participants how to bake with fewer calories and less fat without sacrificing the rich flavors and textures of favorite desserts. Learn more and register for this special PIRCH event >
Please note that this event will be an intimate gathering, limited to 12 attendees and is $30 per person. To RSVP, please call PIRCH Event Manager, Kristen Schmitt, at (949) 429-0805 or reach out via email to firstname.lastname@example.org.
It's that time of year again to start thinking about what you're going to serve on Thanksgiving to "wow" your friends and family. As the holiday season approaches, you might be starting to worry about the extra pounds that many of us acquire attending holiday parties and indulging in the delicious baked goods circling the office. Although we can't always control what is in our environment at all times, you can try to make healthier dishes this year whether you're hosting or just bringing one or two items to a holiday gathering. These Miraval recipes are featured in our Mindful Eating cookbook (which makes a great gift for any wellness-minded chef!) Incorporate one or all of these recipes into your Thanksgiving meal this year!
November 2013 Recipe of the Month
Miraval's newest cookbook, Sweet & Savory Cooking, is a blend of two styles of cooking by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. Although they’re from two very different areas of the kitchen, this husband and wife team has come together to create a unique cookbook that will take you on an exciting journey of culinary delights. Sweet & Savory Cooking will be released in January 2014, but it is available for pre-order now.
Here is a sneak peek at one of the inspiring recipes from Sweet & Savory Cooking—Roasted Poblano Cornbread. This is one of Miraval guests' favorite breads and is perfect as a snack or as an accompaniment to dinner. Serve with a small amount of sour cream or salsa for dipping. Enjoy!
Roasted Poblano Cornbread
Makes 16 Servings
- 1 c. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 c. cornmeal
- 3/4 tsp. kosher salt
- 1 1/4 c. low-fat buttermilk
- 2 eggs
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