The Spa Treatment

by Laura Donnelly — March 19, 2007

If you've ever been lucky enough to spend even the briefest time at a spa, you want to somehow carry that experience home with you. Especially the food!

In olden days, spa food would be brutally Spartan, as punishing as the forced-march workout routines. Celery, carrot sticks, poached chicken, and yogurt was the fare meant to whip you into shape. Nowadays, spas are a booming business, catering to a more varied and sophisticated clientele. I seriously doubt Oprah Winfrey and other wealthy, savvy spa-goers are content to be served the bland and tortuous fare of yore.

This has upped the ante in this business, encouraging the best spas to hire gourmet chefs who know how to create colorful, nutritious, even sophisticated meals that make you feel like you're eating at The French Laundry or Nobu, and not at a place meant to get your skin, mind, and abs into shape. We have also learned more about nutrition in the last couple of decades. Fats are not necessarily bad, natural sugars are good for energy, and carbohydrates (of the complex kind, please!) are essential.

At the Miraval Spa in Catalina, Arizona, there is a free, always available buffet. Sounds dangerous, right? Not if the portions are dainty, "mindfully" prepared with low-fat ingredients (but thankfully not non-fat), and bursting with flavor and color. Fresh salsa and baked tortilla chips, prickly pear sorbet, smoky salmon with soba noodles, chocolate soufflés. Bring it on!

The variety is staggering, the presentation lush, the produce colorful and imaginative. I think this is the key to successful eating (no boredom or monotony), whether to lose weight or just try to be a little bit healthier. This is a concept the Japanese have long understood, that portion size and presentation are an important part of enjoying every meal. It is this lesson we can learn and take home from a spa, and one that makes the difference between a great memory and a new perspective on diet and health.

Citrus Vinaigrette

Our week's worth of spa fare begins with a recipe I invented when I was cooking for actor Alec Baldwin. (His sister begged him for the formula.) It is not a thick dressing, but it's very flavorful, especially good on delicate greens like baby spinach or Bibb lettuce. Feel free to try other herbs in this dressing--such as a teaspoon of sesame oil, 1/2 teaspoon sirachi (hot chile sauce), one clove of garlic, and 1/2 teaspoon of ginger to make an Asian-style dressing. This is great on shredded cabbage, chicken, and carrots.

Makes 1/2 cup

1/4 cup fresh orange juice
1 teaspoon fresh lemon juice
1/4 cup canola oil
1/4 cup chopped chives
1/2 teaspoon each salt and pepper

Purée all ingredients in blender until smooth. Use immediately or store in refrigerator for up to 5 days.