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Steve Mirsky

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Pritikin Teaches How to Make Spa Cuisine at Home
By: Steve Mirsky   |    August 5, 2013   |   0 Comments (0) (0)

Pritikin

Vacationing doesn't always mean escaping! Sometimes the best way to recharge and regroup is to make life changes on your time off...something that will enhance your daily routine for years after you return. If you're looking to lose weight and keep it off permanently, a visit to the Pritikin Longevity Center and Spa on Miami's coast is a can't miss destination.

Pritikin's newlyrenovatedLongevity Center and Spa ensconsed on the grounds of a 650-acre retreat, greets guests with a four-story, glass-roofed atrium entrance, Carrera marble floors, and Keystone Coral walls. On the promenade leading up to the bougainvillaea-draped entrance is a grand Arquitectonica-designed meditative labyrinth.

Beyond legendary spa treatments and serenity inducing wellness programs, 2 world-class restaurants led by Pritikin's award-winning chefs not only serve gourmet heart-healthy cuisine but teach guests in their on-site Cooking School how to re-create these same dishes step-by-step at home.

To get a taste what Pritikin's spa cuisine like before planning your visit, here is a signature recipe from Pritikin Executive Chef, Anthony Stewart's kitchen:

Pritikin Longevity Center’s Appleton Chicken

4 4-oz boneless chicken breasts

¼ cup apple rum (or low-sodium vegetable stock)

¼ cup orange juice

shallots, chopped

cloves garlic, chopped

¼ tsp. red crushed pepper

1 Tbsp. fresh thyme leaves

1 tsp. orange zest

1 Tbsp canola oil

2 cups baby spinach leaves

2 tsp. corn starch dissolved in 4 teaspoons cold water

1 cup grapes, halved

½ cup cherry/grape tomatoes, halved

Directions

1. Combine rum, juice, shallots, garlic, pepper, thyme, and orange zest in a blender. Blend for 1 minute.

2. In a medium bowl, pour blended marinade over chicken breasts, making sure breasts are well coated. Let sit for 15 to 20 minutes.

3. To a large nonstick skillet, add canola oil. Heat to medium-high heat. Add chicken breasts (saving the marinade). Brown breasts on both sides, about 1 minute per side.

4. Add spinach leaves, cover, and cook till leaves are wilted, about 2 minutes. Reduce heat to medium. Pour marinade into skillet, cover, and cook for 5 minutes.

5. Gradually add cornstarch to thicken sauce.  Add grapes and tomatoes, and cover. Lower flame and simmer another 2 minutes.

Chef’s note:

This dish pairs beautifully with just about any whole grain, like brown rice or whole-grain couscous, or with potatoes or whole-wheat pasta. If desired, you can substitute wine or low-sodium vegetable stock for the rum.

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