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

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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!

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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.

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

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

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.

LISTEN NOW