Michael's Corn Salad
We use two tricks to ensure the success of this salad. While it can be served at room temperature, we find that it tastes best when served chilled. We also insist on using fresh corn, as the flavor an...
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Mindful Eating by Miraval Resort
The new Mindful Eating cookbook from the Miraval Resort in Tucson (Hay House, 2012) isn't your usual spa cookbook with miniscule portions and an over-reliance on salads. Sure, there are tricks of the trade (processing carrots with peanut butter to cut the calories or creating a healthful substitute for the French technique of thickening sauces with butter), but most of the recipes are for substantial meals such as breakfast burritos, specialty flatbreads and even rack of lamb with goat cheese polenta.
Best of all are the Southwest ingredients and cooking methods that pop up throughout the book. You'll find prickly pear syrup glazing duck breasts, nopalitos nestled in jicama orange salad, blue cornmeal adding crunch to the crab cakes and red chili kicking up the vinaigrette.
The Miraval philosophy is that food needs to look good and taste good. Period. Then you notice that it's actually good for you too. The intro notes that "Mindfulness is a term heard and seen often at Miraval. . . . Mindful eating is the art of reacquainting yourself with hunger and letting it cue you to eat, rather than feeding your emotions."
For more, see Miraval Resort & Spa.
Mindful Eating
by Miraval (Hay House, 2012)
Appeals to: Healthy eaters, desert food fans.
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Michael's Corn Salad
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