Thank you for the overwhelming response to the recipe contest…I had to take a turkey break. At my house it is a family affair… I’m up early preparing the stuffing, while the kids grind oranges and cranberries for the relish. Wishing everyone a warm and wonderful Thanksgiving, and stay tuned… I will be posting the winner as soon as I get the leftovers put away.

Keep eating healthy,

Your Chef
Bill Wavrin

The best way to top off a day at the spa is by enjoying some great food! In honor of our November Challenge, we challenged Glen Ivy’s own employees to recommend their favorite local places to dine. Here are a few of their suggested places and why the love it!

Day Spa Brea-

Le Diplomate 2112 Brea Mall Drive Brea, CA 92821
“It’s the perfect place to stop by after a spa day or a day of shopping. It’s casual and they have an extensive menu that’s delicious.” Nathan L.

Haru Haru Sushi 2445 E. Imperial Hwy. Brea, CA 92821
“It’s really fresh and affordable. The staff is also very friendly. My favorite item is their Hawaiian Tuna Roll!” Jennifer S.

Angelo’s & Vinci’s 550 North Harbor Blvd. Fullerton, CA 92832
“They have a wide variety of Italian food. You can’t beat the unique ambiance either! It’s lively and fun so it’s great for meeting up with friends or for a nice date night.” Meghann P.

Day Spa Valencia:

Lazy Dog Cafe 24204 Valencia Blvd. Valencia, CA 91355
“It’s a great place for dinner or night out with friends! They have great appetizers and an all around delicious menu!” Danny S.

Salt Creek Grille 24415 Town Center Dr. #115 Valencia, CA 91355
“They have the best souffle in town, it is to die for! Their sea scallop dinner also  melts in your mouth and always prepared to perfection.” Amber M.

Hot Springs:

TAPS Fishouse & Brewery 2745 Lakeshore Dr. Corona, CA 92883
“They have live Cajun food (along with a good variety of food) and you can’t beat their happy hour!” Caroline R.

Miguel’s Restaurant 2715 Lakeshore Dr. Corona, CA 92883
“Miguel’s is definitely a local favorite among Corona and Inland Empire residents. Not only is the food amazing but the restaurant overlooks the lake at Dos Lagos so you can’t beat the view!” Elizabeth F.

Shogun Japanese Restaurant 275 Teller Street Corona, CA 92879
“If you’re looking for inexpensive sushi rolls and a great happy hour, this is the place to go! They also have an all-you-can-eat option for when you’re really hungry.” Dan D.

So try out one of our Glen Ivy employee recommended places to dine next time you visit your favorite Glen Ivy Spa!

What’s your favorite local restaurant and why? Share them with us by leaving a comment below!

As the temperature drops, I find myself in need of recipes that warm you up on those chilly nights. Last week I stumbled upon a delicious recipe for a Hearty Potato Soup from Southern Living Magazine. After reading the list of ingredients and preparation, I knew that not only was thing going to be an easy dish to make (my favorite kind), but it was also full of  hearty vegetables so it was on the healthy side. First things first though–I needed to grab all of the necessary ingredients and in the the spirit of our November Challenge, I wanted to use the freshest produce possible. I grabbed my grocery list and headed off to Tom’s Farms (you know, that place you always pass by on the way to Glen Ivy Hot Springs!?).

I quickly learned one thing about Tom’s Farms: it’s easy to spend a lot of time there! I was quickly distracted by rows of brightly colored fruit and produce…from locally grown apples to onions to squash. As I wandered up and down the aisles, employees were extremely helpful and knowledgeable, explaining how everything is grown locally (except for citrus this time of year) and brought in daily to ensure customers receive the freshest items possible. Needless to say, I didn’t stick to my list and my basket filled up fast. After perusing the fresh produce and fruit, I found myself drifting dangerously close to their “Sweet Shop” which is connected to their produce stand. After adding a box of Chocolate Covered Caramel & Peanut Clusters to my basket (I’m eating for two so don’t judge me!), I knew it was time to go before I did some real damage.

Beginning in the early afternoon, I washed the produce and began chopping away. Soon enough everything was thrown into my trusty crock pot and the house  began to fill with the scent of the warm winter soup. After three and half hours of slow cooking, my husband and I were ready to eat. I ladled the soup into our bread bowls and we began to enjoy. One word came to mind: YUM! Not only was this delicious, but this dish truly warms (and fills) you up and will definitely be a staple in our home!

It was hard not to recognize the amazing flavors of the fresh produce that this dish has and I encourage all of you to add a little farm-fresh flavor to your next recipe and head to Tom’s Farms (or any local farmer’s market). You’ll  not only  be supporting local farmers, but you’ll be sure to notice a flavor that supermarkets can’t match!

Where do you find is the best place to find locally grown fruit and produce? Share your hot spots with us by leaving a comment below!

When I first arrived at Glen Ivy Hot Springs in 2008 I knew of its 150 year history and long illustrious life in the spa world. I knew of California’s influence on the orange industry from the San Joaquin Valley to the borders of Mexico. I knew of how the missions dotted the countryside and how the padres introduced fruit and oranges and other citrus to this region in the early 1800′s.

What I did not know was that the orange industry got some help to its start in Riverside, California (just a stones throw away from Glen Ivy) just five years after the Hot Springs opened its doors in 1860. Riverside was where the Azores Native, Valencia Native, Brazil’s Native and the Sweet Washington Navel (which some consider the finest of all oranges) were all planted. It was the Washington variety that started the orange industry boom across America. With the Valencia fruit producing in the summer and Washington Navels growing full speed in the winter, California had America supplied with oranges year round. When Brazil’s Navel crop died from disease, all the future fruit from these Washington tree are said to have originated in Riverside’s mother orchard.

The Washington fruit flourished with great numbers until the mid-forties when Los Angeles started to grow after the war and housing chopped down most of the Washington orchards. There is one of the mother trees that still exists in Riverside and is considered a California Historical Landmark. And guess what? One of the mother trees from the Washington variety has its very healthy roots growing right here at Glen Ivy Hot Springs–something which I find very thrilling. Just think, just a stones throw away from my kitchen is one of the Washington orange trees that were part of the team that helped to start America’s orange industry.

It’s our dream here at Glen Ivy Hot Springs to propagate some babies from this Washington Navel mother from her cuttings that will develop into a producing orchard under the shade of their mother’s watchful eye. You just have to come by and see, and maybe taste, a part of history. Isn’t that great!?

Your Chef, Bill Wavrin

As we celebrate our 150th anniversary, many guests have shared their Glen Ivy experiences over the years.  Recently Southern California native and Miss California USA contestant, Arete Badounas, shared with us how through visits with her mother, she has grown up with Glen Ivy.  Not only have these visits allowed Arete to work the spa lifestyle  into her everyday life, but her spa experiences have also helped to shape her views on both inner and outer beauty.

“My definition of beauty starts with my mother. She introduced me to the traditional aspects of feminine beauty (make up, pretty clothes and high heels), as well as the importance of taking care of myself at a very young age. I believe the first time she took me to Glen Ivy I was about four years old. Back then, putting mud all over my body was a child’s dream! I was too young to understand the therapeutic aspects of this process, but I just experienced it as a fun day with my mom. As I have grown older, my ideas about beauty have definitely evolved.

I feel like the word “beauty” is too often associated with “image” and “age”—a superficial connotation that is only referring to how someone looks on the outside. What I have learned in growing older is that I feel the most beautiful when I am being productive in my life, exercising, being kind to others, eating right, and getting plenty of rest–essentially when I’m happy and full of joy. Have you ever noticed someone who is physically beautiful on the outside, but if they are not happy or content with themselves on the inside, it shows in their health, their skin and the way they move their body. This is why it is so vital to teach young girls to take care of their body and really treat it as their temple. I believe if you take care of yourself by eating right, exercising, and taking time out for yourself (maybe by going to the spa for the day!) you will not only look radiantly beautiful, but you will feel beautiful too.

I am now 23 years old and my mother and I still go to Glen Ivy. Of course it is different than  when I was a child, but it is still time that we share together as mother and daughter and a way for us to de-stress, relax, and of course, feel more beautiful. I have decided to run for Miss California USA and people always say, “Wow that must be so much pressure.” I always respond with “No, not really” because I know who I am, I am confident in myself, I take care of myself, and most importantly, I do not compare myself to others. Beauty really is subjective when you consider only the physical aspects of someone. The old saying is so true, beauty really is in the eye of the beholder (and in my case it’s the pageant judges) so all you can really do is embrace your strengths, be the best person you can be, and your beauty will radiate both inside and out!”

Glen Ivy wants to wish Arete the best of luck as she competes in the Miss California USA pageant November 19-21, takes time to travel and embarks on her journey to graduate school!

We invite you to share your personal Glen Ivy story by leaving a comment below or by submitting your story and photos here.

Dining together is a traditional way families connect, and often the central part of holiday traditions. As part of our November Challenge, we encourage you to find new ways to connect with your family through food, starting with inviting everyone to play a part in meal planning and preparation. There are many wonderful things to enjoy and time to share before sitting down at the table!

Children who get involved in preparing food learn math and reading skills, creativity, safety and responsibility, while acquiring an awareness of the natural world. An added bonus—if you want your kids to know how to prepare dinner for the whole family when they’re older, cooking with them while they’re little will be a huge payback later on.

For younger kids, giving them simple tasks in the kitchen is the perfect way to get them involved. Have them crack a few eggs, measure some dry ingredients, or stir everything together in a bowl. Older kids can help choose recipes and assist with more advanced tasks. Better yet, make a family trip to the grocery store of local farmer’s market! This will expose them to fresh and nutritious food and learn the shopping and planning aspects of preparing a meal.

Need some idea on what they can help make? Head to your local bookstore and pick up some kid friendly cookbooks like Kids in the Kitchen: Book and Kit (which even comes with goodies like a chef’s hat, apron, rolling pin, whisk and more!), Betty Crocker’s Kids Cookbook, and Kids’ Fun & Healthy Cookbook. All books are packed with easy to follow recipes for you and your kids to have a finger lickin’ good time in the kitchen.

Getting your family involved in cooking will not only deepen your family’s appreciation for food, but it can help strengthen family bonds. So, what are you waiting for?! Grab the family and get cooking!

Does your family help in the kitchen? Tell us the different ways they pitch in by leaving a comment below.

This Veteran’s Day at Glen Ivy Hot Springs, make sure to fill out a card that will be included in a care package that will be sent to our troops and friends overseas. Take a moment to write some words of encouragement and appreciation for our service men and women during this holiday season at various locations throughout the spa.

We appreciate and honor all those who have, and who currently, serve in our military. Over the years, with the help from our guests, we have been able to provide words of encouragement and various items and we are honored to continue creating these packages. If you are unable to make it to the Hot Springs this Veteran’s Day, please send your kind words to info@glenivy.com to be included. Thank you for your support and participation on this very special day!

One of my favorite ways to enjoy food is out of the kitchen and into a book…a cookbook of course! A good cookbook is like having a dear friend nearby, telling you a few of their secrets and offering a peek into their creative process in the kitchen. Often guests will ask me what my favorite cookbook is, or which one do I use the most often…(as you can imagine, I have quite a collection on my bookshelf.) I do have some favorites though that I would love to share with you. Each has it’s own story and reason for finding its way to my bookshelf, and I do consider them my “essentials.”

First and foremost is “The Fanny Farmer Baking Book” by Marion Cunningham. “Marion’s touches” on Fanny’s recipes and techniques have been around almost as long as Glen Ivy, and it is simply the best for the basics of baking. Her methods for baking are the cornerstones of many of my own recipes, and my friend Marion, a great chef in her own right is a native of Southern California.

Margaret Fox of Café Beaujolais in Mendocino, California has been quite an influence. Her book is now a page worn, food splattered version of its original state. I have always loved that Margaret has an eclectic approach to preparing food that utilizes everything around her—an incredible variety of local produce, the nearby ocean and wonderful dairies that you find in Northern California. Her first cookbook broke new ground with it’s comfort recipes and the way she expresses her joy and wit in the making of the day’s first meal. Even if you are not a morning person, you will love “Morning Food.”

Thomas Keller, another Native Californian, is a chef that I have great respect for. He is simply amazing in the kitchen and has a natural talent for teaching others. On top of that, he is a very nice guy. He has some beautiful books with great tips and techniques as well as some of the best food photography around. His newest book, “Ad Hoc,” is a recent addition to my bookshelf. I like it for it’s focus on family meals and every day, delicious approachable food—the kind of food that makes you feel good. And if you’re a beginner in the kitchen, or just want to become a better cook, this is a perfect first for your bookshelf.

As we get closer to the holidays, and that great time spend with family and friends, I hope you take some time for yourself and enjoy a little reading and recipe research. You will be surprised at how it gets those creative culinary juices going.

Wishing you a warm holiday season, and remember to keep on cooking healthy!

Your Chef, Bill Wavrin

Chef Bill here.

Wow, what a great response to the Glen Ivy recipe contest! We are still taking entries, get the details here…

Thank you for sending in so many wonderful recipes and inspiring stories! This one came in from Annette from Anaheim, and it really resonated with me, not only because I just love bread of any kind, but because this would be a great addition to what I would consider a healthy way to start the day, especially with the sprinkle of wheat germ.

As a Spa chef, I often cut to the chase and see what I can do to make a recipe that much healthier for my guests… For this recipe, I would suggest substituting the white sugar with brown sugar, cane sugar, turbinado or fruit sweet… and try reducing it to just 1 cup and adding more if needed.

And if you like experimenting like Annette does, try adding fruit purée such as banana, apple, pear, fig or quince when in season.

Thank you, Annette, and keep on experimenting!

Butternut Squash-Zucchini Bread

from Glen Ivy Spa fan Annette

This time of year, I love the smell of spiced breads and pies.  One day I
was experimenting with a few recipes for pumpkin and zucchini bread and came
up with this one.  The flavor makes me think of home and baking breads with
my mom and sister.  It’s great warm with cream cheese, and since it’s more
of a cake than a bread, I’ve thought about making it into a cake with cream
cheese frosting.

2 cups of flour (I’ve been using 1-1/2 cups whole wheat flour, 1/4 cup
hazelnut flour, and 1/4 cup wheat germ)
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ginger
1/4 tsp salt
2 eggs, room temperature
1/3 cup water
1-1/2 cups sugar
3/4 cup roasted, mashed butternut squash (or pumpkin puree)
3/4 cup grated zucchini
1/2 cup neutral flavored oil (do NOT use olive oil.  I like to use grapeseed oil, you could also use Canola or vegetable oil)
1 tsp. vanilla extract

*optional: nuts or a sprinkle of wheat germ

Preheat oven to 350 degrees

Grease bread loaf pan and line with parchment paper (leave the edge of the
parchment paper sticking up on each of the long sides so that you can easily
pull out the loaf)

Mix flour, baking soda, and spices in one bowl.

In a new bowl, whisk eggs and water, then blend in sugar, squash, zucchini,
oil, and vanilla extract.

Add wet mixture to dry mixture and mix until smooth.

Scrape into prepared loaf pan and level top.

If using, sprinkle nuts or wheat germ on top.

Bake approximately 1 hour, until toothpick comes out clean.  Remove from pan
using parchment sling, transfer to wire rack to cool.

Food and Family

Chef Bill Wavrin here. Some of you may already know me from Cafe Solé at the Hot Springs. Welcome to Glen Ivy’s November Challenge.

Don’t you just love autumn in Southern California, and all that it brings? I sure do. While other parts of the country are hunkering down for winter, burrrr! our harvests here are still plentiful and abundant with avocados, oranges, artichokes, apples, Fejoas, Sapotes, garlic, figs, dates and persimmons, just to name a few. I am thrilled to be hosting this month’s challenge, and the theme is… You guessed it… “food.”

Food. We love it, we need it, it’s a fundamental part of our every day… whether it’s a power bar on the go or holiday dinner for twenty. Food fuels our daily life.

If there is one thing that I have noticed over the years of cooking for my many spa guests, it’s that all too often we tend  to buy, prepare and eat our meals on autopilot. It’s as though we are numb to it. I know it can be mundane, with today’s fast-paced lifestyle—busy at work, rushing home to get meals ready for one and all. It’s so easy to forget the role that food plays in our daily lives—and more importantly, how to truly find the joy in preparing and sharing good food with good people.

So, that’s why this month I challenge you to slow down and deepen your appreciation of food — not just what you eat, but to ask yourself where your food comes from, how it was made, the story behind it, and in what way does it connect you to family, the community, and the world around you? Don’t worry, it’s not as hard as you think… and you might even surprise yourself (and your family).

To start this challenge off in a way that I know won’t hurt even a little bit, and to get you in the mood for food, I’m throwing a fun RECIPE CONTEST! Share your favorite holiday recipe that features seasonal, local ingredients and tell us what makes it so special? Get the full details on the Glen Ivy Blog with contest rules, dates, and prizes.
Be sure to keep coming back through the month as we will have lots of fun things to share with you. I will be posting some of the recipe entries and stories as they come in, as well as sharing a few of my favorite books on the shelf—the absolute essentials for  anyone who loves food as much as I do, and later this month, I’ll be letting you in on a little discovery I made while in the orchard.

Wishing you and yours a happy holiday, and as always, it’s a pleasure to serve you.

¡Buen Provecho!

Your Chef,
Bill Wavrin