Cake Ingredients

4 cups shredded carrots (about 1 ½ lbs)
1 cup dates (about 16 dates)
1 cup walnuts
¾ dried apricots
½ cup raisins or currants
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 ½ cups unsweetened shredded coconut
¼ cup quinoa

Frosting Ingredients

1 ½ cups raw cashews
2 tablespoons honey or agave
½ teaspoon cinnamon
2 tablespoons almond milk, preferably home made

Method:

Step #1: Grate the carrot in a food processor fitted with the grater attachment. Transfer to a large mixing bowl and set aside.

Step #2: In the food processor, now fitted with the S blade attachment, pulse the dates, apricots, and walnuts until combined but not a paste.

Place everything in the mixing bowl add to the shredded carrots and mix. Add the spices to the carrot mixture and blend.

Step #3: Transfer the mixture to the food processor and blend in two batches until the mixture comes together and holds its shape.

Step #5: Fold in the coconut and the quinoa.

Step #6: Using a dry measuring cup and portion out the mixture and frost each cake with a heaping tablespoon of cashew frosting.

Cashew Frosting

Method:

Step #1: Place the cashews in the food processor, and blend scraping down the sides, until the cashews are butter like. Add a few tablespoons of almond milk to help in thinning out the butter

Step #2: Add the honey (or agave) to the food processor and blend until incorporated. After frosting the cake, refrigerate until needed

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

We’ve said “So long!” to summer and as the seasons change and we enter autumn, we couldn’t be more excited for all of the wonderful things that are happening. With new treatments, packages and events, it’s no wonder why we’re looking forward to this October. Here are the top five things we’re excited about:

• New Autumn Specials: With the season comes all of our favorite scents. Warm and cozy apple cider and pumpkin will be wafting through our treatment rooms thanks to the new Pumpkin Spice Facial, Harvest Glow Pedicure and Harvest Glow Body Treatment. All of these delicious services feature the welcoming aromas of the season and will have you relaxed and ready for fall. (For all of our autumn specials visit our Specials page.)

• The Better Together Package: What’s better than enjoying a spa day? Enjoying it with your favorite person! The Better Together Package at Glen Ivy Hot Springs (available Tuesday-Thursday) includes everything you need for the perfect day for two: 2 Spa Admissions, 2 Grotto Body Treatments and lunch for two at Café Sole.

• The Master Chef Series: We’re excited that our own award-winning Chef Bill Wavrin is offering not one but FOUR classes this month. From healthy holiday favorites to sharpening your knife skills, the Master Chef Series features a spa day package that includes Spa Admission, cooking class and lunch for just $75.

• Women’s Health Day: The first annual Glen Ivy Women’s Health Day will be held at the Hot Springs on Sunday, October 23. This all-day event will feature various speakers, classes and presentations with topics geared towards the physical, mental and spiritual health of women. Read more about  Women’s Health Day.

• The Glen Ivy Robe: As the temperature drops and you walk from pool to pool, sometimes a towel just doesn’t quite warm you up so why not wrap yourself up in luxurious warmth with the Glen Ivy Salt Air Spring Robe. It’s the perfect spa accessory for cool weather and available for purchase both at the Spa Lifestyle Store and on the Glen Ivy website.

Whether you customize your spa day with events & activities (see October schedule), or just come relax with a friend, we hope that you enjoy this coming month and experience one of the many things that we’re excited about. See you at the Spa!

What are you most looking forward to this month? Share with us by leaving a comment below.

The last time hula-hooping was popular in America Elvis was all the rage and had just come out with the top 40 hit “A Big Hunk of Love.” The years may have have passed, and you might not even be old enough to remember, but no worries, the passion for hooping has circled back to the 21st century with whirl wind speed and is being embraced as the latest new fitness trend by young and old alike!

A Hula-Rama Participant

And no one understands this better than wonderful folks at Hoopnotica who have been fundamental movers and shakers in reviving hooping and getting people really excited about fitness! Hoopnotica, in case you haven’t heard, is the hottest new hooping trend out of LA and they teamed up with us last Thursday for the first-ever Hula-Rama at the Hot Springs, bringing the community together to celebrate the benefits of spa lifestyle and the sheer joy of fitness. It was a match made in heaven! Guests (along with some energetic Glen Ivy employees) were quick to pick up a hoop and join in one (or more) of the three classes held on the front lawn that day. Although the initial instruction was about how to perform the basics, by the end of the day, we saw hip and leg hooping, arm hooping, halos and even how to stretch and relax with a hoop. The Hoopnotica hoops themselves are beautiful to look at; larger than a child’s hoop, they span 4 feet and are brightly colored in vivid pinks, reds, greens and blues with flashes of metallic gold and silver. We even saw travel hoops that break down to the size of yoga mat and sling over your shoulder with an easy carry strap. For the more creative types, hoop decorating classes were available in Tiempo Lounge and the results were dizzying!

After a solid cardio workout (hooping burns 420 calories per hour, by the way), spa guests were able to enjoy a calming yoga stretch routine with Glen Ivy’s fitness expert Meg Root.

Stretching class led by Meg Root

In addition, we were joined by the traveling Spa Buzz Bus girls  on their west coast tour — a country-wide mission to create buzz for active and healthy living. Not only were guests invited inside their amazing Airstream for a refreshing glass of lavender lemon elixer, they received gifts and prizes throughout the day including some amazing products from COOLA (a line of sun care products that contain certified organic extracts, antioxidants and vitamins) and Melt (a delicious organic butter spread). Primavera skin care professionals were also on hand to introduce guests to this wonderful organic line that we are now using in our facial treatments and to spray the occasional over heated hooper with the Primavera Moisturizing Refreshing Mist. Botanical tours through the spa had guests stopping to adorn the succulent wall with more plants and other activities during the day including seed bomb making, a labyrinth walk, container gardening classes, bird watching, and an aromatherapy workshop kept everyone busy connecting with the sights, smells, sounds, and feel of nature all day long.

Happy, relaxed and renewed guests were heading home from their spa day only to be greeted with one more very special treat, a farmers market featuring local organic produce. Bob Cat Properties, 3 Hart’s Grove, and Unity Farms have long been supplying Chef Bill Wavrin’s kitchen with everything from honey to avocados, to citrus and squash and had their booths set up in the Hot Springs parking lot. Everyone stopped by to fill their bags with healthy, colorful veggies and cool off with a sample of sweet and juicy watermelon, commenting “I wish it was like this everyday at Glen Ivy!”

Here’s the good news! While you still might have to visit your local farmers market to get your fresh organic produce each week, many of the featured activities at the Hula-Rama event are available on a regular basis at the Hot Springs. The Events & Activities schedule is updated monthly with new classes and presenters, so be sure to check it before your next visit. If you have ideas for an activity that you think we should add, please let us know. Our program of classes and activities is always growing and we would love to know what has you spinning!

Thank you to everyone who helped make Hula-Rama a success! We had entirely way too much fun and we hope that you did too.

View photos in the glenivy.com gallery or visit Glen Ivy on Facebook.

Did you join us for the first-ever Hula-Rama at the Hot Springs? We’d love to hear from you!

Planning the Perfect Day with Friends at the Spa

What could make a wonderful relaxing Spa Day even better? Sharing it with friends of course! Glen Ivy Hot Springs is an ideal location for gathering with friends, family, even coworkers, for a celebration or just some “chill time.” Here are some spa pointers for planning a great day:

1. Is there a celebration part of your day? Whether a bridal party, birthday or work retreat, it is a good idea to make a guest list and jot down some notes of what you expect from your day. That may include time to relax together, meet or open gifts, have lunch, enjoy a treatment and take a class… there are so many fun things that you may do together as a group. If there are more than four people in your party, you may want to create a loose schedule for your day with the highlights, but be sure to leave time open for relaxing.

2. Reserve your Space. When you come to the Hot Springs as a group, it can be nice to reserve a space that will be all your own for the day. This ensures you have a comfortable and semi private setting to visit in, concierge service, and other perks. Depending on the size of your group, choose from Solé Lounges, Cabañas, or the Paradise Falls deck.

3. Reserve your treatments. It is recommended you reserve your treatments up to six weeks in advance, especially when you are with a group and hope for similar schedules. In addition to a full traditional spa menu with massage, facial and nail care, Glen Ivy Hot Springs offers signature treatments. The Grotto Moisturizing Body Treatment with friends is a fun social spa experience, reservations are required. Get more spa for your dollar when you try one of our current treatment specials, like the Glen Ivy Getaway. Includes Spa admission, your choice of a 50 minute Swedish Massage, Glen Ivy Facial, OR Body Treatment, plus Grotto Admission, and lunch! Monday-Thursday (excluding holidays). $160 Friday, Saturday, Sunday and holidays. $180

4. Take a class. Consider taking one of the many classes or tours offered as part of our Guest Programs. Choose from a variety of options that include fitness, gardening, cooking with Chef Bill, or guided labyrinth walks.

5. Dress the part! To ensure you are most comfortable through the day, here are a few tips on What to Bring. Pack as you would for a day at the beach, bringing a bathing suit, towel, flip flops and a robe. Commemorate the day with some “Spa at Home” items from the Spa Lifestyle Store. Choose from a selection of clothing, gifts, and body care, as well anything you may have forgotten for your day while you’re here.

6. Make a lunch plan. Under the artful eye of award-winning executive Chef Bill Wavrin, Glen Ivy Hot Springs offers a variety of dining options. Enjoy Mediterranean Cuisine of the Sun at Café Solé, try some fresh sushi at our newest restaurant, Sunflower, or order snacks poolside. If you reserve a cabaña you may also enjoy food and beverage service, an extended wine list, specialty cakes and cupcakes*, and the option to preorder your lunch for the day.

*Specialty cakes and cupcakes must be ordered at least 3 days in advance.

“If you keep only healthy food in your fridge, you will eat healthy food.”

1. Stop by a Farmers Market or Farm Stand. Pick something colorful and build a meal around it. How about fresh tomatoes and basil for the start of an easy caprese salad? Or try one of these other quick and delicious tomato recipes from Fine Cooking.
2. In the kitchen prepping dinner? Take an extra 10 minutes to portion fresh veggies and fruit for healthy snacks and next meals, saving time later and the temptation of sugary alternatives.
3. Meal plan, Phase 1: Jot down a list of your favorite healthy meals, and then make a grocery list to have the basics on hand for the upcoming week. Need inspiration for fast and fresh recipes? Check out these from WIlliams Sonoma
4. Meal plan, Phase 2: Sit down with your morning coffee for 10 minutes to plan dinner that evening. Choose a meal from your list. Do you need to take anything out of the freezer or stop by the market on the way home? A few moments thought early in the day can mean the difference between a tasty homemade meal and takeout.
5. Does your dinner recipe freeze well? Double it and put the rest in the freezer for a quick meal on a busy day.
6. Always keep a glass a water nearby, and carry a water bottle. When you feel the urge to snack or low energy, try a few sips of cool water first and see if that staves the craving.
7. Plant a kitchen container garden of your favorite herbs. Easy to care for, lovely to look at, you can add zing and flavor instantly to any meal or drink!
8. Get inspired! Pick up a new cookbook, magazine, browse online recipes, or take in 10 minutes of your favorite cooking show. My two current favorites are Jamie Oliver and Tastespotting.
9. Use your BBQ or grill more often, a delicious way to prepare vegetables. Grilled dishes often have less fat than stove top ones because they don’t sit in a pan and absorb more fat (oil, butter, etc) while they cook.
10. Dish plates with slightly smaller portions before bringing them to the table, then take your time eating, enjoying conversation. Eating too fast can be one reason for over indulgence, another is convenience. If you stretch out your dining time, you may find you are full when you finish the first serving, especially if there isn’t more tempting you at arm’s reach.

Tell us your healthy food short cuts!

The Glen Ivy Book Club is reading The School of Essential Ingredients by Erica Bauermeister.

On Wednesday, July 27 we had our final meeting in person with the author, Erica Bauermeister, at Glen Ivy Hot Springs in Corona, California.

I want to send my heartfelt appreciation to each of you who read along with me each week during Glen Ivy’s Summer Book Club.  I so enjoyed reading The School of Essential Ingredients and hearing your thoughts and perspectives on the book and its characters.   I always find that the reading experience is deepened when shared with others.  Different opinions, viewpoints and life experiences bring out subtle but significant details that one can miss when reading on their own.  Of course, the most delightful part of our Summer Book Club was our final meeting, at which we met with author Erica Bauermeister and dined on Chef Bill’s interpretations of recipes featured in the book.  Connecting with Erica and hearing stories about what inspired the book and characters was a priceless experience.  I am so grateful of her support of our book club and her graciousness in the time she spent at Glen Ivy with our book club readers.   I always find that the camaraderie developed through the sharing of a good book and good food makes for a memorable and enjoyable experience.  Here are a few memories from our day…

Be on the lookout for our Autumn Book Club selection, to be announced soon.  I hope that you’ll be reading along with us!

Warm Water Wishes,
Seraphina