Canyon Ranch Recipes: Satisfying, Nourishing Cuisine
At Canyon Ranch, our approach to healthy eating is about abundance and variety...
...nourishing your body and tempting your taste buds with all of the amazing flavors nature has to offer.
We emphasize wholesome food in sensible portions. And we thoughtfully craft recipes that will not only provide your body with the balanced nutrition it needs to keep you well and fight disease, but leave you licking your spoon. These culinary creations range from satisfying and savory, to decadent and sweet.
Our culinary team and nutritionists work hand-in-hand to ensure that every delicious recipe meets an exacting set of standards, which emphasize:
Whole foods: Choosing foods that are in-season and as close to “farm to table” as possible helps us ensure that our dishes have the best flavor and the greatest quantity and variety of nutrients. We make the extra effort to avoid processed foods, additives, gums, artificial coloring and flavors, preservatives, processed sweeteners, and processed fats.
A focus on plants: Vegetables, fruits, whole grains, beans, nuts, seeds, and herbs and spices provide great taste and texture, and contain powerful antioxidants, vitamins, and minerals to help prevent disease. We use organic ingredients whenever possible and make informed choices based on the latest research on “clean eating” and plant-based diets.
Plenty of fiber: This important macronutrient helps regulate blood sugar levels, maintain digestive health, and keep you satiated, among other benefits. Fiber in our recipes comes from beans, leafy vegetables, whole grains, berries, and skin-on fruits.
Balanced portions of proteins and carbohydrates: Combining these nutrients keeps you feeling fuller, longer, and delivers important health benefits:
Protein plays a major role in the growth and repair of all body cells (including muscles), keeps your metabolism strong, and more. We use lean proteins including fish, beans, soy foods, eggs, low-fat dairy products, and the leanest cuts of poultry and red meat.
Carbohydrates are a rich source of energy and nutrients. In our recipes, complex carbohydrates, like quinoa, take the place of simple carbs, like white rice.
Healthy fats in moderation: In the old days, spa food meant no fat. We now know that dishes with good fats are beneficial to heart health and fight inflammation – and they’re far more appetizing and satiating than their no-fat counterparts. Cold- or expeller-pressed extra-virgin olive or canola oils, avocados, fish, flaxseeds, and nuts are some of our preferred choices. We minimize our use of saturated fats and never use trans fats.
Minimal added sugar and no artificial sweeteners: We use a variety of natural sweeteners, including cane sugar, honey, and molasses in moderate quantities to add a sweet touch to some of our dishes.
Moderate amounts of sodium: A light sprinkle of sea salt is often used to bring out the flavors of our fresh ingredients. We follow the recommended guideline for healthy individuals’ total daily sodium intake: around 2,300 mg (about a teaspoon of salt) per day.
Pleasure: It doesn’t matter how good something is for you; if you don’t enjoy it, you won’t eat it. The most satisfying dishes hit all four of the key taste elements – sweet, sour, bitter, and salty – and our recipes do just that.