Do you enjoy fresh juice? Juicing with fresh, organic fruit and produce is a popular way to incorporate healthful nutrients into your balanced diet. Chef Bill now serves fresh juice daily at Glen Ivy Hot Springs and shares one of his favorite recipes, the Carrot Pineapple Spatini – a perfect summer refreshment!

Yield: 6 – 6 ounce servings

Ingredients
6 carrots
1 ounce fresh ginger root
8 ounces pineapple juice
4 ounces orange juice

Method
Wash and juice carrots.
Blend the ginger with a portion of the juice and add. It must be well blended, as to break down all the fiber so if the fiber is too tough, strain.
Place all of the ingredients in a pitcher and serve alone or with ice.

Nutritional information, per 6 ounce serving:
96 calories, trace fat
30450 units Vitamin A
31 mg. Vitamin C
1 mg Vitamin B1 Thiamine
511 mg Potassium
45 mg Vitamin B9 Folacin

Inspired by our Local Growers and Artisan Market at the Hot Springs, Chef Bill Wavrin shares his favorite recipes usine local, fresh, organic recipes:

Ratatouille is a wonderful, healthy, traditional dish from Provence in the South of France. I love the food from Provence, and I just love the South of France. Of course, I’ve trimmed some of the fat and placed my own twist on it. The marriage of the sweet, smooth roasted butternut squash with the earthy ratatouille and Pomodoro adding a bit of Italy all works very well together. This is a simple recipe, but it requires a bit of chopping (a primer to enhance your knife skills!) and a wonderful medley of fresh produce. If you live nearby or are planning a trip to Glen Ivy Hot Springs soon, we host a fantastic Local Growers and Artisan Market every Wednesday from 3:30-6:30pm in the parking lot – the perfect opportunity to stock up on local, fresh, organic produce! Enjoy!!

Oven Roasted Baby Butternut Squash Stuffed with Ratatouille

by Chef Bill Wavrin

Yield 4 servings

Ingredients:

4 acorn or baby butternut squash
4 tablespoon white balsamic vinegar
2 tablespoon extra virgin olive oil
4 cloves fresh garlic minced
1 yellow onion chopped
½ red bell pepper seeded and chopped
½ green bell pepper seeded and chopped
1 eggplant cut in ½” cubes
1 Portobello mushrooms cut in ½” cubes
4 ounces white wine, (Pinot Gris is great)
1 zucchini cut in ½” cubes
1 yellow squash cut in ½” cubes
1 cup tomatoes seeded and chopped
2 ancho chiles tem and seeds removed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried basil
Kosher salt and fresh ground black pepper to taste
½ cup Pomodoro sauce, recipe follows

Method:

1. Preheat oven 400°
2. Carefully, cut the baby squash in half. Remember these babies are hard and can be slippery if you don’t use a sharp knife.
3. Clean the seeds out of the squash with a spoon.
4. Drizzle the inside of each squash with 1 tablespoon of balsamic vinegar and a teaspoon of olive oil.
5. Place the squash cut side up and bake for 25 minutes.
6. Turn the squash over and continue to bake for an additional 25 minutes or until soft. Set aside until needed.
7. Place a large sauté pan over medium high heat and add the remaining olive oil to lightly coat the bottom of the pan.
8. Add the garlic, onions, bell peppers with the eggplant and cook 5 minutes, tossing.
9. Add the mushrooms and cook an additional 5 minutes, tossing.
10. Add the wine and toss. Cook 3-4 minutes until the wine has reduced by half.
11. Add the remaining vegetables one at a time, cooking and tossing.
12. Cook until the vegetables have just softened, about 6 minutes.
13. Add the herbs and chiles to the pan.
14. Add the Pomodoro sauce and toss to combine.
15. Simmer for 2 minutes.
16. Season to taste.
17. Place each squash on a warmed dinner plate and fill each with the ratatouille, sprinkle 1 tablespoon of Jack cheese over each and place in the preheated oven.
18. Roast for 10 minutes.

Serve the squash on a warmed dinner plate.

Salsa di Pomodoro Passata

By Chef Bill Wavrin

Passata is an Italian concentrated tomato sauce that is used to thicken soups and sauces. This is the vegetarian version of my passata prepared without pork and pancetta the way my Sicilian aunts Armina & Viola showed me in their kitchens cooking rustic dishes from their childhood. Bon Appetito!

Ingredients:

3 pounds plum tomatoes, halved
8 cloves of garlic, finely sliced
4 tablespoons olive oil
1 carrot, diced
1 onion, diced
1 celery stalk, diced
8 ounces Ruah or a nice Borolo
8 ounces vegetable stock
1 teaspoon brown sugar
4 tablespoons fresh basil, chopped
Fresh cracked black pepper to taste
Kosher salt to taste

Method:

1. Preheat oven 250°!
2. Place the halved tomatoes in a bowl with the garlic salt and pepper and
3. 2 tablespoons of the olive oil. Toss to combine.
4. Pour out on a papered sheet pan cut side down and bake in the preheated oven 2 hours.
5. Place a pan with the olive oil, over medium heat and add the onion, carrot and celery and cook, stirring until the onions are slightly golden.
6. Add the red wine and cook 2 minutes.
7. Add the roasted tomatoes with the stock, reduce the heat to a low simmer and cook 30 minutes.
8. Add the sugar and simmer very slowly for an additional 5 minutes.
9. Add the fresh basil and set a side to cool.

This passata should be refrigerated in a glass or non corrosive container, and will keep for several weeks covered.

Buen Provecho!!

The Irish leprechaun’s secret hiding place for his pot of gold is said to be at the end of a rainbow, and though it’s often sought after, nearly impossible to reach.  With a variety of vibrant colors and a fresh, delicious taste, you’ll consider this Rainbow Salsa Cruda your very own pot of gold – and well within reach!

Rainbow Salsa Cruda

by Executive Chef Bill Wavrin

Yield: 12 cups

Ingredients:

6 medium tomatoes, small chop

4 Yellow tomatoes, small chop

1cup finely chopped red onion

4 scallions finely chopped

¼ cup fresh cilantro finely chopped

3 tablespoons oregano finely chopped

1 teaspoon fresh garlic minced

1 jalapeño, finely chopped

2 tablespoons lime juice

sea salt to taste

Method:

In a medium mixing, combine all ingredients.  Season to taste.  If you like hot salsa, add extra jalapeño.

Serving Size: 2 tablespoons

The Big Game is Sunday, February 5 and it’s usually a day when we’re munching on snacks and junk all day long.  Here are two easy-to-whip-together dip recipes that you’ll want to keep digging into and don’t have to feel guilty about!  The perfect (and healthier) way to indulge in a bowl of guacamole is my Edamole Broccomole; the addition of the edamame and broccoli cut the fat and calories by 60% plus it has all the protein benefits of edamame and cancer-fighting benefits of broccoli.  You’ll notice the guacamole continues to stay green longer but you won’t have to worry about that – this one will be gone fast!  The Salsa Ranchera is a staple and goes great with just about anything. It’s always best to use fresh ingredients so I recommend planning your trip to the grocery store or farmer’s market on Friday  or Saturday to gather all your ingredients and beat the crowds.

Game day not your bowl of dip? Check out our Spa Specials at Glen Ivy Hot Springs!

Edamole Broccomole Dip

Preparation time: 15 minutes

Ingredients:
1/2 cup shelled edamame (fresh soybeans) fresh or frozen
1/2 cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
4 cups water
1 scallion thinly sliced
1/4 cup red onion diced
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro minced
Sea salt to taste

Method:
1.       Bring 4 cups of water to a boil in a small saucepan.
2.       Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
3.       Drain the beans and set aside to cool.
4.       Repeat with the broccoli spears.  Steam about 30 seconds until soft or just until cooked al dente.
5.       Drain the broccoli and set aside to cool.
6.       Place the edamame in a food processor and pulse to combine.  Run the processor 20 seconds or until the beans resemble coffee grounds.
7.       Repeat with the broccoli.
8.       Place everything in a bowl and mix well to combine.
9.       Season to taste and serve or refrigerate until needed.

Salsa Ranchera

Yields: 4 cups

Ingredients:
1 tablespoon olive oil
1 onion chopped
6 cloves garlic
6 Roma tomatoes
1 jalapeno halved
6 tablespoons fresh cilantro chopped
sea salt to taste

Method:
Pre-heat oven to 375°
Place the onions, garlic, tomatoes and chiles in a bowl with the oil and toss.
Place on a sheet pan and bake [30] minutes.
Remove from the oven and add to a blender and pulse [10] seconds.
Add the cilantro and blend pulsing [10] seconds.
Salsa should be slightly chunky.
Season to taste.

Serving size: 1 oz.
Calories: 20; Fat: 2g

—Chef Bill

Our March Challenge is to Learn and Grow, and one way is to teach others. Who taught you how to cook?  Weekends are the perfect opportunity to bring the kids into the kitchen and share your love for cooking with the next generation. Get started with these great kid friendly recipes at Williams Sonoma.

Here are 10 reasons why you should do cooking activities with your children.

From Kids Cooking Activities

1. Learning to cook helps kids to learn about nutrition and healthy eating. They are growing up with fast food and junk food at their fingertips, which is part of the reason why child obesity is on the rise! Teaching kids to cook will help instill skills to last them a lifetime.
2. Boost their self esteem. If your child needs a boost of self confidence, (and who doesn’t!) cooking in the kitchen will do just that. They are accomplishing a task, learning something important and contributing to the family.
3. Create family time and bonding. Take time to cook with your kids and they will have memories that they, in turn, can pass on to their families. It may take a longer time to get the meal or snack done but the moments with your children will be priceless. (Just remember to have patience. Don’t worry about flour on the floor or spilled milk).
4. Kids will be more apt to eat what they make. Perhaps, it is the enthusiasm of creating something themselves, but they will be more likely to eat whatever they had a hand in making.
5. Kids learn real lessons in science, language, math and creativity. Cooking will help reinforce all these subjects! Visit What do Kids Learn While Cooking page for more information.
6. What a great way to learn life skills. This can be especially helpful when kids are on their own and won’t have to rely on fast food and junk food to sustain them.
7. They can help contribute to the family and they can feel the importance of helping.
8. They are working together as a team, whether it is with a parent or with a sibling to get the job done.
9. Cooking teaches them planning and making choices.
10. Practice creativity and imagination. Kids cooking activities are a great way to express themselves and enjoy their creations.

Try these simple do it yourself recipes for at home spa care, shared with us from Seraphina Ashe, Executive Spa Director, Glen Ivy Hot Springs in Corona.

Restful Sleep Bath: Helpful for insomnia, relief of anxiety and to soothe the soul.  Mix together 2/3 cup epsom salts with 2 tablespoons of whole milk powder.  Blend in 4-6 drops of Lavender Essential Oil and 6-8 drops of Mandarin Essential Oil.  Dissolve mixture in a warm bath, preferably surrounded by candles and soothing music…

Conditioning Hair Treatment for dry or damaged hair: Blend 2 Tablespoons warmed Coconut Butter with 2 Tablespoons Avocado Oil, 4 drops of Tea Tree Essential Oil and 3 drops of Lavender Essential Oil.  Massage in to hair and scalp, cover with a shower cap and warm towel and leave on for 20 minutes or more.  Shampoo to remove.

Cuticle Oil: Blend 1 teaspoon Jojoba Oil with 5 drops of Carrot Oil and 3 drops of either Peppermint or Lavender Essential Oil.  Massage in to cuticles and leave on.

“Mi Casa es Su Casa”

“Home for the Holidays…”

“Home is where the Heart is.”

“My home is not a place, it is people.”
– Lois McMaster Bujold

Easy Entertaining Tips

One of the best parts of the holidays is the time we get to spend with friends… new and old, from near or far. Quality time together is what matters most, so our Spa team gathered some tips  to make your home warm and welcoming for all, keeping it simple and stress free. Be ready to receive surprise guests or send an impromptu invitation to the neighbors.

• Set the festive mood. Queue a playlist of your favorite holiday music, place a few scented candles ready for lighting, and have the makings for cider or mulled wine nearby.
• Serve simple yet delicious recipes with only a trio of ingredients… from appetizers to dessert, pick a few and keep on hand, you can whip up some delectable bites in minutes!
• Forgot a gift? Have a stash of your favorite chocolates and wine on hand for any extra gifting needs, and you will enjoy any that are left over.
• Surprise guests catch you off guard? No worries, you can do a house tidy in 10 minutes! Today’s Parent magazine tells you how…
• Will they stay more than a day? Make longer visits easy and comfortable with thoughtful conveniences such as an extra key, having coffee ready to go at a flip of a switch, and a neighborhood map… Read more.

“I always like to set out a few dishes of apples or oranges for color and easy kid snacks.”
Laurie D., Glen Ivy Hot Springs Spa, Corona

What is your favorite way to set the mood? Share your tips for a stress free entertaining:

Chef Bill here,
It’s time to announce the winners of our recipe contest!

First let me say thank you to everyone that participated.  Just like all of you, I find some days are harder than others with the stress and the pace of today’s life. But there is always one thing I strive to do each day, and that is take that time to sit around the table with the ones I love, to enjoy that powerful ritual of eating together… Sharing stories (like the ones you sent) and talking about our day. For just an hour or so we can leave the outside world behind and whether it’s just another day, or a festive celebration, our lives are enriched when we share a meal together.

It warmed my heart to read each and every story, and reminded me why I love being your chef at Glen Ivy Spa Hot Springs. I hope to see you soon!

Congratulations to Ms. Melveen Stevenson from San Pedro, you are our First Place Winner with Crab and Winter Citrus Salad. Kudos to you for using some of best ingredients available this time of year… and reading Sunset Magazine… it is one of my favorites. We look forward to adding this to our Winter Spa menu.

Second place goes to Jo Ann Meler for her Famous Turkey Burgers, who exclaims if I do it right they will taste like Italian Sausage without the bad stuff. Thank you Jo Ann, I plan on adding Turkey Burgers to our Café specials as well.

And, Jo Ann Kurtz, you are our Third Place winner with Isabelle’s Pita Chip Dip. Hope to see you and the girls at Glen Ivy soon. I plan to try your recipe with our Veggie Pita Salad.

I would also like to give Honorable Mention to Danielle Barrom-Sergi for her Squash Sweet Rings (check out her blog at http://cook-out-loud.blogspot.com/), Cindy Ketelsleger from Chino Hills for the Stuffed Portabello Mushrooms, and Annette  Barkenhagen from Anaheim for the Butternut Squash-Zucchini Bread!

I will be posting these recipes and others to the website later this month, along with “spa menu makeover” tips and tricks to stay within our healthy spa lifestyle guidelines.

Thank you again, and keep eating healthy,

Your Chef,
Bill Wavrin

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

From Glen Ivy Executive Chef Bill Wavrin

What’s your favorite holiday recipe that features seasonal, local ingredients? And what makes it so special? Why does your family love it so? And would you be willing to share your recipe (and the story behind it) with the rest of us?

From now until November 8th,  I invite you to send me your recipe and the story behind it.  A photo would be great too, if you have one!

I’ll be looking for recipes that use seasonal and regional ingredients as well as really great stories that let me know why this recipe is meaningful. And if you need some inspiration, check out our November Challenge. I am hoping that we can inspire each other to share and deepen the connection between the food we prepare for our families and friends, particularly when we are using ingredients that are grown close to home or have regional significance. These relationships can be an integral part of how we experience food. Myself, I  have as much fun visiting with my local farmers, fishermen, and wine makers as I do in the kitchen!

Don’t worry if your recipe isn’t original. If your family’s favorite holiday comes from Martha Stewart Magazine, it’s no problem, just please do your best to give credit where credit is due.

Click here to SUBMIT ENTRIES BY EMAIL NO LATER THAN NOVEMBER 8.

Entries should include:
- Recipe
- The story of what makes it special to you
- Photo (optional)
- Contact information (Email, full name, address and phone number)

On November 22, I will announce my three favorite entries and a final contest winner. These three  will enjoy a free lunch on me, and the winner will also have their recipe featured on my menu at Café Solé for the month of December!