Spa Mentality in the Kitchen

by Laura Donnelly — October 1, 2007

If you've ever been lucky enough to go to a spa, you probably came home with firm resolve to eat better, exercise more, chill out, and take care of your skin, your mind, body, spirit, and so on. But eventually you revert to your old habits because...it's easier, more convenient, you lose that "spa mentality," don't have the time, etc., etc.

I have been lucky enough to visit a couple of spas. One was very Zen-Asian in the mountains. Here I gained a huge appreciation for outdoor soaking tubs with bath salts. Another was a huge commercial type spa that focused on getting in touch with your feelings and fears (this one is Oprah's favorite, natch!). From this one I found out that people can learn a lot about themselves by swinging from a telephone pole in the desert. Go figure. The most important lessons to be learned (and the easiest to maintain) are good eating habits. And that tofu can actually taste good. Portion size. Freshness. Exotic flavors, bright colors, and variety. These are the things that make eating healthy food fun (or tolerable) at a spa.

If you get a chance to get away (even if it's just for a day or weekend), pay close attention to the way food is prepared by the chefs at these spas. Or pick up a cookbook from Canyon Ranch or Miraval Spa and let them inspire you to kick start and maintain healthy and more creative eating habits.

If you've ever been to a spa, tell us your experience and what you learned about food.

For a quick healthy Monday night meal, you can't beat a stir fry. If you are short on time, pick up the already diced and sliced ingredients at your local salad bar or gourmet store.

Chinese Vegetarian Stir Fry

Serves 6

1/4 cup lemon juice
1/4 cup soy sauce
2 Tablespoons grated fresh ginger
2 teaspoons sugar
2 cloves garlic, minced
1 (10 oz.) package firm tofu, drained and cubed
1 cup chopped onion
3 Tablespoons vegetable oil
2 cups shredded Chinese cabbage
1 cup fresh bean sprouts
1 cup sweet red pepper, diced
1 cup sliced shiitake mushrooms
1/2 cup sliced green onions
2 teaspoons cornstarch
6 cups cooked brown rice

1. Combine first five ingredients in a bowl. Add tofu and chopped onion. Cover and marinate for 3 hours. Drain tofu and onion, reserving marinade.

2. Drizzle oil around top of wok (or use heavy cast iron skillet). Heat until quite hot (about 350 degrees). Add tofu and onion and stir fry about 10 minutes, or until tofu is golden and onion is tender. Remove from wok.

3. Add cabbage, bean sprouts, red pepper, mushrooms, and green onions. Stir fry about 2 minutes until crisp tender. Combine reserved marinade with cornstarch. Add this to vegetables and stir fry 2 minutes more or until sauce is thickened. Add tofu and stir fry quickly until heated through. Serve over rice.