We are so excited to announce that each of our116 guest rooms at Miraval will now feature Definity Digital Good Night LED light bulbs designed by industry leading lighting technology firm, Lighting Science®. Miraval is the first U.S. resort and spa to offer Definity Digital LED lights in their guest rooms. When you visit Miraval, we know that you’re coming for a completely relaxing getaway. And, we know that it all starts with getting a perfect night’s sleep. Miraval specialist & registered nurse Sheryl Brooks has shared that the CDC estimates about 70 million Americans suffer from sleep issues. This number is frightening, as we all know how important sleep is to our overall wellbeing. This new Good Night LED light is the only one using technology developed for astronauts on the International Space Station that significantly reduces blue light so it won’t disturb your body’s natural sleep cycle.
We were so excited to have Chef John Cox at Miraval this past weekend as part of our Celebrity Chef Series! Chef Cox led participants through a gourmet, five-course meal during two Cooking Demonstration Dinners (see menu). Here are some of our favorite photos of Chef Cox working with Executive Chef Justin Macy and the rest of the Miraval culinary team. Enjoy!
We are so excited to welcome Celebrity Chef John Cox to Miraval this weekend (Friday, October 18 & Saturday, October 19). John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, California. Offering an unconventional fine dining experience inviting guests to indulge in an exploration of food and wine, Chef Cox presents inquisitive food creations featuring ingredients highlighted by a sense of place and culture.
Chef Cox’s start in July 2012 marked a return to Sierra Mar, where he began his professional career in 2001, rising to the position of chef de cuisine. He joined Post Ranch Inn from his position as executive chef at La Bicyclette and Casanova restaurants in nearby Carmel, where he initiated dynamic, daily changing menus focused around locally sourced ingredients. The new concept and menus earned recognition as some of the finest in Carmel from publications including San Francisco Chronicle and Food & Wine Magazine.
Suddenly, the air is crisp and we're pulling our fleeces out of the closet now that Fall has arrived. Our guests tell us that Fall is their favorite time of year to cook for family and friends - inspired by the comforting aroma and taste of Fall staples like pumpkin, butternut squash, cinnamon, and nutmeg. With cooler temperatures rolling in, it's easy to find solace in comfort food so our Miraval chefs created these recipes to help reduce the calories without sacrificing flavor and texture. All three of these recipes are from our cookbook Mindful Eating by Miraval. <--- Makes a great gift for the Holidays!
Pumpkin Cornmeal Bread
MAKES 2 LOAVES
- 1 c. warm water, not above 110° F
- 4½ tsp. active dry yeast
- 1/8 tsp. sugar
- 1 c. buttermilk, at room temperature
- 5 Tbsp. canola oil or vegetable oil
- 1/3 c. light molasses
- ½ c. canned pumpkin puree
- 5 c. all-purpose flour, plus more as needed for working the dough
- 1½ c. yellow cornmeal, plus more for the baking sheet
- 1 Tbsp. kosher salt
COMBINE the water, yeast, and sugar in the bowl of an electric mixer with a dough-hook attachment and let sit until the yeast blooms and becomes foamy, 5 minutes. Add the buttermilk, oil, molasses, and pumpkin puree; and mix on low speed until combined, 1 minute.
ADD the flour, cornmeal, and salt and mix on low speed until the dough comes together in a ball and has a smooth, silken texture, 7 to 10 minutes. (Note: Depending upon kitchen temperature and humidity, the dough may become sticky and require extra flour during the kneading process. Add additional flour as needed, ¼ tsp. at a time, until the dough no longer sticks to the sides of the bowl. Alternatively, this dough can be made by hand; the time required to work the dough will be doubled.)
LIGHTLY coat the inside of a medium bowl with cooking spray. Transfer the dough to the bowl, cover with plastic wrap, and set aside in a warm place until doubled in size, 1½ hours.
The new Miraval Book Club offers an opportunity for on-property guests and Miraval fans at home to participate in an interactive and ongoing discussion about wellness, mindfulness, and life in balance. Each month, a Miraval Specialist will select a book of his or her choice and facilitate book club discussions about the themes presented in the selected book title. This month, Miraval Specialist, Sheryl Brooks, R.N., chose Tales of a Female Nomad by Rita Golden Gelman.
How to Participate
The discussion questions below are intended to guide a discussion about Tales of a Female Nomad for Miraval fans and participants at home. Please post your thoughts, questions, reactions to the book, or even any feelings you had about Tales of a Female Nomad in the "Response" section below. We are so excited that both Sheryl Brooks and the author, Rita Golden Gelman will be facilitating this discussion and responding to your questions! We invite you to participate in this Virtual Book Club discussion through October 31, 2013.
- Early in the book the author said, “I was crying for my lost spirit.” Can you understand how a woman, who has lived what appears to be a full life, could feel that there is a part of herself, her spirit that feels lost?