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Canyon Ranch: Nourish: Indulgently Healthy Cuisine Hardcover – April 16, 2009
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About the Author
Canyon Ranch is the most celebrated health resort in the world. In addition to countless other honors, it is the only 10-time winner of the Condé Nast Traveler magazine’s Readers’ Choice Awards for best destination spa. In 2000, Canyon Ranch was named Best Spa for Food by Gourmet magazine.
Excerpt. © Reprinted by permission. All rights reserved.
Chilled Cucumber with Arugula Soup
Peppery arugula gives this cool summer soup a savory finish.
Makes 6 (¾ cup) servings
1. Combine the cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Chill in the refrigerator for at least 30 minutes, or until well chilled.
2. Serve ¾ cup of the chilled cucumber soup with 1 teaspoon of the cream and a sprinkle of the arugula.
- 1 cup water
- ¼ cup diced onions (white or sweet onions are best)
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- ¼ cup julienned fresh arugula
- 35 calories
- 4 gm. carbohydrate
- 2 gm. fat
- 6 mg. cholesterol
- 1 gm. protein
- 319 mg. sodium
- 1 gm. Fiber
Apple Cranberry Salmon Salad
Apples are the main ingredient here—use any combination of tangy and sweet varieties.
Makes 4 servings
1. In a shallow glass baking dish, combine the BBQ Sauce and salmon. Cover and marinate for 30 minutes to 2 hours.
2. In a large bowl, combine the lemon juice, honey, salt, and pepper.
3. Core the apples and thinly slice using a mandolin or a knife. Add the sliced apples to the lemon honey mixture and toss together to coat. Toss cranberries and tarragon with the apple mixture.
4. Preheat the grill or broiler. Grill or broil the salmon fillets 3 to 5 minutes on each side, or until the fish is opaque at the center. Do not overcook.
5. Break apathe salmon fillets into bite-size pieces. Toss the salmon with the Apple Cranberry Salad.
6. Evenly divide among 4 plates and serve.
- ½ cup Mongolian BBQ Sauce
- 4 4-ounce salmon fillets
- For the Apple Cranberry Salad:
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- ¼ teaspoon sea salt
- Pinch freshly ground black pepper
- 1 pound Gala apples
- ½ pound Granny Smith apples
- ½ cup chopped fresh cranberries
- 2 tablespoons chopped fresh tarragon
- 300 calories
- 38 gm. carbohydrate
- 8 gm. fat
- 54 mg. cholesterol
- 22 gm. protein
- 216 mg. sodium
- 6 gm. fiber
This is a quick-cooking dish that’s perfect for a summer meal.
Makes 4 servings
1. Place the Mongolian BBQ Sauce in a shallow glass baking dish. Add the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the grill or broiler.
3. Remove the steak from the marinade and discard the sauce. Grill or broil the steak for 4 to 6 minutes on each side, or until done. Slice thinly across the grain to serve.
Serving Suggestion: We like this with our Chilled Green Bean Salad
- 1 pound flank steak
- 1 cup Mongolian BBQ Sauce
- 220 calories
- 3 gm. carbohydrate
- 9 gm. fat
- 57 mg. cholesterol
- 24 gm. protein
- 409 mg. sodium
- Trace fiber
Wasabi Pea Crusted Mahi with Ponzu Sauce
Dried, wasabi-coated peas—a favorite Asian snack—can be purchased in most grocery stores in the Asian food section of well-stocked supermarkets and specialty stores.
Makes 4 servings
1. Preheat the oven to 350°F.
2. Grind ¼ cup of the wasabi peas into a fine flour using a coffee or spice grinder. Crush the other ¼ cup of the wasabi peas to make coarse crumbs. Dredge the fish fillets in the wasabi flour, then in the eggs, then in the coarse wasabi crumbs.
3. Lightly coat a large sauté pan with the canola oil spray. Bring to medium heat. Gently place the fish in the hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes or until fish reaches an internal temperature of 135°F.
4. Combine all the ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.
5. In a large sauté pan, heat the canola oil over medium heat. Sauté the peppers and carrots in the oil until tender.
6. Top each wasabi crusted fillet with 2 scant tablespoons of the Ponzu Sauce. Serve with ½ cup of the stir-fried vegetables and ½ cup of the brown rice.
- ½ cup wasabi peas
- 1 pound mahi, cut into 4 equal fillets
- 2 whole eggs, beaten
- 1 cup julienned yellow bell peppers
- 1 cup julienned carrots
- 1 teaspoon canola oil
- ½ cup Ponzu Sauce (see recipe)
- 2 cups cooked brown rice
- 400 calories
- 50 gm. carbohydrate
- 8 gm. fat
- 186 mg. cholesterol
- 31 gm. protein
- 654 mg. sodium
- 3 gm. Fiber
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Top Customer Reviews
As I read "Nourish.." tonight, I found myself pleasantly educated as to cooking techniques and equipment. I could immediately see how the expertise of the CIA-trained author could generalize to enhance the taste as well as nutritional quality of food akin to what I prepare every day. For example, he suggests that some cream cheese be used for butter in a biscuit recipe. I can't wait to try this and to experiment as to whether I can thus convert other baking recipes.
Amazingly, "comfort" foods are not excluded from the repertoire. For example, there is a great recipe for macaroni and one for baked ziti! Both are amazingly low in calories.
A few of the ingredients require a trip to a specialty store, but I think that there are work-arounds.
I was especially impressed by the chapters on vegetarian meals and various beverages.
There is even advice on making fruit jams so that it's possible to take advantage of the abundance of summer fruits. I am really looking forward to trying these.
While this is the most pricey of the Canyon Ranch Cookbooks, it is also the weightiest and provides the most extensive illustrations. I think that it is a good investment. The recipes have "staying" power. Also, the cooking wisdom contained represents an important aspect of the spa experience.
What is so appealing about Canyon Ranch: Nourish: Indulgently Healthy Cuisine is that it is full of recipes for food that are low fat and nutrient rich, but that don't taste like bland diet food. Whenever I make a Canyon Ranch recipe it's easy to forget I am cooking healthy food because the food is so boldly flavored and indulgent.
This book is no exception. It is full of restaurant quality food that is craveable whether you are trying to eat a healthy diet or not. It also includes a lot of foods that one might think would be forbidden in a healthy lifestyle like Cauliflower Fritters, Crab Souffles with Caramelized Carrot Sauce, Salmon en Croute, and Cream of Mushroom Soup. Overall there are SO many recipes I have bookmarked that I want to make that I have a post-it on every page. Best of all, the recipes turn out as amazing as they sound. I made the Salmon en Croute with the Parsnip and Carrot Puree last night. It was amazing and my boyfriend commented on how rich and flavorful it tasted. We both tend to find salmon a bit bland at times but in this recipe it really brought out its natural flavor. I've also made the flatbreads and am looking forward to trying them with the toppings mentioned in the book as well as my own.Read more ›
Most Recent Customer Reviews
Had just been on a cruise that featured Canyon Ranch menus. Really enjoyed them. These were not featured or even suggested. I was disappointed
Everything it said it would be. Great inspiring recipes with interesting flavor combinations. A new twist on cooking which I have been looking for using healthier recipes.Published 9 months ago by Karen Stanton
This is one of the most helpful cookbooks I've ever owned. Pictures and clear explanations of basic cooking techniques are included in the front and are helpful to almost anyone... Read morePublished 13 months ago by LSSF
Recipes are tasty and healthy--and most can be prepared in a relatively short amount of time. You do not have to be a skilled cook either!Published on January 10, 2014 by Helen Galt
This book is great very informational the recipes look easy and not many hard to find ingredients. It also is extremely healthy amd balancedPublished on January 4, 2014 by Amazon Customer