Entries for month: May 2012

Here's a peek at another recipe from Miraval's new Mindful Eating Cookbook. Enjoy this light, delicious salad on a hot summer day!


Summer is just around the corner and Miraval's chefs know exactly what you need. Gazpacho isn't your only cold soup option! Cool down with this refreshing Peach-Champagne Bisque from Miraval's new Mindful Eating Cookbook!

Peach Champagne Bisque


Entrepreneur's Guide to Enlightenment

Working with more than ten thousand successful entrepreneurs, top executives, entertainers, artists, musicians, athletes, scientists and other innovators, I discovered that many of these hard-charging people share a common physiology, mental outlook and set of intuitive capabilities. These qualities were so unique I termed this the Type E personality.


Here's another recipe from the Mindful Eating Cookbook by Miraval's culinary team led by Executive Chef Justin Macy. Enjoy!

Green Chili Posole

Makes 6 cups; Serving Size: 1/2 cup

  • 2 Tbsp. Miraval Oil Blend (page 19) or vegetable oil
  • 1 c. chopped yellow onions
  • 1/2 c. chopped celery
  • 1/4 c. chopped garlic
  • 1 c. chopped pablano pepper
  • 1 lb. lean boneless pork loin, cut into 3/4" cubes
  • 1 1/2 c. chopped fresh tomatillo, or canned
  • 1 c. canned hominy, rinsed well and drained
  • 1/4 c. chopped fresh cilantro
  • 4 tsp. chili powder
  • 4 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 c. Chicken Stock (page 20) or canned low-sodium, nonfat chicken broth
  • 1/4 c. thinly sliced red cabbage, garnish
  • 3 tsp. crumbled Cotija, feta, or Parmesan cheese, for garnish
  • 1 1/2 tsp. finely grated fresh lime zest, for garnish

HEAT a large saucepan over high heat. Add 1 Tbsp. of the oil and swirl to coat the bottom of pan. Lower the heat to medium-high, add the onions, and cook, stirring for 1 minute. Add the celery, stir, and cook for 45 seconds. Add the garlic and cook, stirring for 45 seconds. Add the pepper and cook, stirring for 1 minute.

ADD the remaining 1 Tbsp. of oil and stir well. Add the pork and cook, stirring to sear on all sides, about 3 minutes. Add the tomatillo, hominy, 2 Tbsp. of the cilantro, the chili powder, cumin, salt, and pepper; stir well and cook for 1 minute. Add the stock, stirring to scrap any bits from the bottom of the pan. Increase the heat and bring to a high simmer. Reduce the heat to medium-low and simmer until meat is tender and cooked through, 40 minutes.

REMOVE from the heat and stir in the remaining 2 Tbsp. cilantro. Divide the stew among 12 serving bowls (half cup per serving). Garnish each portion with 1 tsp. of the cabbage, 1/4 tsp. of the cheese, and 1/8 tsp. of the lime zest; and serve immediately.

Calories: 190; Total Fat: 5 G; Carbohydrate: 27 G; Dietary Fiber: 7 G; Protein: 13 G

Miraval President Michael Tompkins

Get the inside scoop on the new Life in Balance Spa and how Miraval continues to promote healthy and sustainable living. Miraval's President & General Manager (aka: our fearless leader!) Michael Tompkins joined radio talk show host Gina Murphy-Darling on the Mrs. Green's World radio show on Saturday (5/5/12). Listening to this in-depth radio interview is a great way to learn about Miraval and to hear from Michael himself why he believes Miraval is successful - and why the Miraval experience makes such a significant impact on the lives our guests - each day of the year.