Spa-Style Light Meals
I’m guessing most of you beautifuls have been to a spa… maybe for a massage, or to use the gym, or for a jacuzzi or a sauna, or in a beautiful hotel whilst on holiday… And though it’s not really a British thing, and we dang don’t have it here on the Isle of Man, isn’t it delicious to eat in a Spa restaurant?
Only because I trained in 5 star hotels, worked in a few in Sydney and one in Abu Dhabi, and chase the opportunity every chance I get- mostly when I’m a fat-duck expat wife, which is getting rarer- can I tell you that I have eaten in some preetty amazing Spa restaurants. The best ones, in my opininion, come with the ingredients and nutritional values in small print next to the glossy descriptions.
Spa food sounds impossible to recreate. In fact, it’s a doddle. I’ve worked in these kitchens and restaurants. Happily, Spa food is key word for Fresh. Light. Low calorie. Low Irritants. And minimal preparation. Sound good? You can do it! The question is, are you ready???
Recipe above:
Baby leaf salad with walnuts & smoked salmon- inspired by Four Seasons Resort & Spa, Doha.
- 2 handfuls each baby spinach and rocket
- 1 handful halved walnuts
- 1/2 cucumber, de-seeded, diced
- 100g (or less, if you desire) sliced smoked salmon
3 tablespoons vinaigrette: here’s what you’ll need to make your own which you can keep and use, so much healthier and cheaper than any comparable you could buy: In a small jar to halfway full, add 1 part olive or flaxseed oil, to 2 parts basalmic vinegar. Add 1/2 teaspoon honey, 1/2 teaspoon wholegrain mustard, sprinkle of Mixed Herbs and fresh ground pepper. Pop the lid on and shake. Shake again before using.
How to:
- Toss all ingredients together except the salmon… once tossed, arrange the salmon in small bundles around the plate
- Serve with sliced apple and a great dollop of greek yoghurt.
The Angels say: “This dish is true luxury and we want you to understand, dear one, that this is not a go-to and fill me up meal. This is a meal for when you need some feminine feeding in a tranquil and elegantly nourishing environment
The light and upbeat tastes here belie the density of vitamins, minerals and micro-nutrients this dish contains. You can expect to feel virtuous and very hopeful about the future, and proud of your body and it’s destiny, after eating a dish like this. If you’re in a cold climate, a bowl of diced sweet potatoes sprinkled with olive oil and roasted with rosemary to go with this, will help you stay grounded and very satisfied. Blessings on your journey.”
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Coconut Fridays- inspired by Gwinganna Lifestyle Retreat, Australia.
A wonderfullt healthy way to enjoy crispy fish- no “take out from the chippy” (that’s northern Brit-speak for getting some fish and chips) required!
500g/1lb any firm boneless fish fillets. Gwinganna recommend snapper. Check out what fish are preferable in your part of the world by referring the the Monterey Bay Aquarium’s Seafood Watch, here.
- Handful flat-leaf parsley
- Handful coriander (cilantro)
- Clove of crushed garlic
- Couple mint leaves (optional)
- 1 cup dessicated coconut
- 1 teaspoon sesame seeds
- Pinch each of sea salt and ground black pepper
- 1/2 lemon, juiced
- 1 tsp honey
How to:
- Wash and pat the fish fillets dry, and slice into your desired serving size. I think they look prettiest long and thin, children will also find these delicious this way if they are used to more conventional “fish fingers”.
- In a blender, whiz up the fresh herbs, coconut, sesame seeds and garlic
- Stir the honey into the lemon juice in a small cup. Brush the fish on both sides with the liquid.
- Press the coconut mix onto each pice of fish, arrange the fish on a lined baking tray, and sprinkle a few added sesame seeds over the top.
- Bake in a pre-heated oven at 180C/350F for 15 minutes or until fish is cooked- may take less time.
The Angels say: “Dear one, we recognise that you want to make healthy changes in the lives of your family, and we support you in your role as an ambassador for good health and well-being! We encourage you to include the feeling of adventure and excitement into your cooking. In this way, each family member will create their own story of the journey to wellness you are leading them on! Enjoy tweaking this recipe to make it your own. You may like to include a comforting side dish, such as rice with peas, sprinkled with delicious sesame oil, to involve all the family in a fun Friday night supper.”
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Asparagi Parmigiano-Reggiano
inspired by Art Hotel Orologio, Bologna
Dish description:
Steamed asparagus, dressed in the highest-quality olive oil, and sprinkled with fresh local parmesan cheese.
How to:
Steam asparagus, dress it in highest-quality olive oil. Sprinkle with fresh local parmesan cheese. Enjoy it’s sublime simplicity!
The Angels say: A tavola non si invecchia (You don’t age while seated for a meal) Buon Appetito!
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Let’s do RAW this LUNCH!
Sweet Nut Salad with Tahini ‘Mayonnaise’
from my blogpost Truly Madly Raw-ly…
- 3 cups mixed leaves
- 1 cup baby spinach
- 1/2 apple, peeled and sliced
- Handful chopped walnuts
- Handful chopped hazelnuts
- 1/2 cup fresh or frozen garden peas
Tahini mayonnaise:
- 1 tablespoon tahini
- 1/2 small onion, diced or 2 shallots, diced
- Juice of 1/2 lemon
- 1 clove garlic, crushed
- 2 tablespoons of olive oil
- 1/2 teaspoon honey
- Black pepper, to taste.
Let’s go!:-
- Combine all the salad ingredients in a large bowl
- Place all the ‘mayo’ ingredient in a clean jar, and shake well til combined.
- Divide the salad between 2 plates, tip over the ‘mayo’ (you should have enough for another day too!), garnish with black pepper, and serve.
oh! I also love sprinkle over all my savoury dishes- raw and otherwise- Clearspring’s Nori flakes- any seaweed flakes will do, to include this deliriously beneficial superfood into our diets- a sprinkle is so palatable, and infinitely better than none!
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Simply Autumn’s Yellow Split Peas with Creme Fraiche
(click above) V v
Thoughts? Comments? Email me! I’d love to know how you’ve enjoyed these!
Be well! With love, Samantha.
