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Spa Food Philosophy: This 1-Day Menu & Recipe Guide Can Help To Nourish & Reset Your Gut & Mind

Updated on 16 August 2020 • 5 minute read
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Every now and then our gut and digestion need a little reset much like our phones, computers, and lives. 

For most of us, a day at the spa is a luxurious escape that helps us reset, recharge, and reconnect. 

Unfortunately, it’s not always feasible to make time for a spa day, but there’s no reason why you couldn’t bring the spa to you by creating small changes in your routine at home. 

Spas are typically places of healing, detox, therapy, health, wellness, and relaxation. 

Food & dining options tend to be based on the Spa Food Philosophy, and now with this 1-Reset menu guide, you can create a healing spa-dining experience in the comfort of your own home.  

 

What is Spa Food Philosophy? 

Since spas are symbols of vitality, wellness, detox, and health, the food philosophy matches that too. 

Spa food is clean, unprocessed, and full of high-quality natural ingredients that offer healing benefits to your gut, your cells, your body’s tissues, and your mind. 

The menus are organic, locally sourced whenever possible, and sustainable though they don’t have to be vegetarian or vegan. 

They can be grass-fed, pasture-raised, and wild-caught too. 

This philosophy is in alignment with the yogic principle of Saucha (purity and cleanliness)

Spa food isn’t boring or bland but rather aims to reset your palate, especially if you’ve been overdoing it on the processed or hyper-palatable food. 

It’s based on gut-healing foods that help fight inflammation, feed the good gut bugs and microbes, and strengthen the gut-brain connection. 

 

What is the Gut-Brain connection? 

There is a communication superhighway between your gut and your brain via neural pathways. 

Your gut sends signals up to your brain and vice-versa. 

This means that whatever is going on in your digestive system will impact your mind, thinking, emotional states, and mood. 

If your digestion is sluggish or you are experiencing intestinal inflammation it will impact the way you feel and how you perceive the world around you. 

Studies show that there’s a possible link between gut issues like IBS (irritable bowel syndrome) and IBD (inflammatory bowel disease) and anxiety and depression. 

This is why it’s important to eat cleanly, reduce or avoid irritants such as processed foods and sugar, gluten, dairy, and excessive alcohol. 

This 1-Day spa reset is meant to not only help you improve digestion, reduce inflammation, and reinforce gut function, but it’s also meant to help you feel better and think more clearly. 

 

1-Day Spa Menu Reset 

What you’ll notice about this reset is that it contains no processed or pre-cooked food, and no sugars, dairy, or gluten. 

If possible, all ingredients should be organic. 

 

The night before: Spa Water Jug 

Fill up a large (minimum 1.5 L)  glass or non-BPA plastic jug with clean, filtered, or alkaline water and infuse it with herbs like mint, basil, or rosemary, cucumbers, or grapefruit, oranges, watermelon, or lemons. 

Get creative with the combos. 

You’ll be using this water to stay hydrated throughout the next day. 

Set a reminder on your phone to drink 1 small glass of Spa water every 2-3 hours until the jug is finished. 

 

Wake up: Elixir of life

Take this elixir first thing on an empty stomach to boost your metabolism, lower inflammation, and reduce food cravings. 

 

Morning: Activated Charcoal Latte 

Today you’ll be swapping your usual caffeine fix for this frothy, yummy black latte. 

The activated coconut charcoal in this recipe is a powerful detoxer that can help rid your body of harmful toxins, heavy metals, and bacteria. 

 

Ingredients: 

  • 1.5 cups of unsweetened nut milk or creamer (look for kinds that have fewer ingredients and preservatives like Nutpods, Malk, New Barn, or Califia Farms… Or better yet – make your own by tossing in about ¼ cup of hemp seeds, macadamia nuts, or almonds in the blend with 1.5 cups of water and a pinch of salt) 
  • 2 capsules or 1 teaspoon activated coconut charcoal 
  • Liquid or powdered stevia to taste 
  • 1 pinch of sea salt
  • ½ teaspoon of vanilla extract 
  • 2 scoops of collagen peptides 
  • 1 tablespoon of MCT oil 

 

How-to: 

  1. Mix the nut milk or cream in a small saucepan with the stevia, charcoal, salt, vanilla, and MCT oil and keep on low heat and stir until it starts frothing. 
  2. Transfer the liquid to the blender and blend on high for 15 seconds. 
  3. Add the collagen peptides and blend on low for 10 seconds.  

 

Mid-morning: Spa Smoothie 

This smoothie is fresh, smooth, and satisfying and packed with all the nutrients you’ll need to carry you through your morning. 

 

Lunch: Nourish Bowl 

Choose 3-4 different veggies to either broil, steam, sautee, or bake in avocado oil or coconut oil. 

This will become the base of your bowl. 

You can choose sauteed kale and spinach along with broiled asparagus, mushrooms, or broccolini for example. 

Season with salt, pepper, and preferably fresh herbs like basil, rosemary, and thyme. 

Boil or steam 2 eggs to put on top of your base. (If you’re vegan or vegetarian you can substitute for avocado and hemp seeds, or chickpeas.) 

Top with extra-virgin olive oil and raw tahini sauce (mix 2 tablespoons tahini, 4 tablespoons water, 1 tablespoon olive oil, 2 tablespoons lemon juice, spice with ground cumin, salt, and pepper and blend together) 

 

Afternoon: Creamy Cucumber Smoothie

This smoothie is satisfying, sweet, and filling all at the same time. 

It’s full of micronutrient-rich superfoods like spirulina and wheatgrass powders, as well as high-quality fats like hemp seeds and MCT oil. 

 

Dinner: Broiled Wild-caught Sockeye Salmon & Blueberry Salad 

Season the salmon with sea salt, pepper, and dill or whatever other spices you prefer. 

Broil on low in oven for 25 minutes or until fully cooked. 

Create your own salad bowl with arugula, spinach, or any other leafy greens. 

Add cucumber, celery, fresh blueberries, and raw pecans. 

The dressing can be a simple olive oil balsamic vinegar dressing. 

Optional: a tablespoon of nut milk ricotta like Kite Hill almond ricotta on top

If you’re vegetarian or vegan you can try broiled portobello mushrooms instead. 

 

Late evening: Honey-Marigold Tonic 

This potent little tonic can help you wind down for the night, soothe your nervous system, and prepare for deep rest. 

The marigold flowers help support the gut and keep inflammation at bay. 

 

Ingredients: 

  • 2 cups of water
  • 2 tablespoons dried marigold flowers
  • 2 tablespoons dried chamomile flowers
  • 2 tbsp raw organic honey
  • 1 sprig of fresh rosemary, lightly pounded
  • Juice of ½ lemon 

 

How to: 

Stir boiling water with flowers, lemon, and rosemary and let it steep for 7 minutes

Strain the liquid and place in a large mug

Add the honey until it is dissolved 

 

More Info

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Sample Menus

 

Our meals are prepared around the seasonal availability of vegetables, meats, and fruits. Menu choices change frequently. Below is a sample of past and current offerings. You can be assured that your meals will be prepared fresh and flavorful.

 

Sample Breakfast Menu

 

  • Buckwheat Pancakes with Fresh Berries
  • French Toast Honey wheatberry bread with Agave syrup or pure Vermont maple syrup
  • Fresh House Made Granola
  • Steel Cut Oats With agave nectar and cinnamon
  • Poached Egg on Toasted Honey Wheat Berry Bread
  • Eggs and Hash Vegetable hash with poached egg and grilled tomatoes
  • Fresh Egg or Egg Beater (prepared your way) With fresh fruit and toast or whole grain English muffin
  • Omelet (build your own) With your choice of Italian sausage, bacon, cheddar cheese, goat cheese, spinach, tomatoes, mushrooms, and red onion: honey wheatberry bread on the side

 

We use nut butters, peanut or almond, or smart balance.

 

On the side

 

  • Bacon, pork or turkey, 2 slices
  • Fresh Fruit Fresh fruit and yogurt parfait
  • English muffin

 

Sample Lunch Menu

 

Blackened redfish or chicken on spicy wilted greens

 

Chilled cucumber melon soup with grilled chicken or eggplant sandwich and sweet potato salad.

 

Red lentil soup and buffalo flank or spicy chicken sandwich with sweet potato salad

 

Cream of asparagus soup, chicken salad with fresh berry vinaigrette

 

Split pea soup with cabbages and applewood smoked bacon. Skillet of chicken or shrimp, served in a broccoli, pepper and onion herb broth.

 

White bean soup with spinach and walnut pesto. Blackened redfish sandwich with vinegar based creole slaw, lemon dill aioli and sweet potato fries.

 

Tomato-herb Soup with whole wheat chicken braid

 

Buffalo chili with spicy taco bowl and picco de gallo

 

Green chile chévre cheese enchilada casserole with cocoa scented black beans

 

Sample Dinner Menu

 

Fennel crusted salmon with grilled vegetables

 

Pepper seared tuna and quinoa with grilled peppers and fresh seasonal vegetables.

 

Pan seared cod with Mediterranean spices with grilled lemon scented asparagus.

 

Roast turkey breast with pan sauce and garlic mashed new potatoes and steamed broccoli crowns.

 

Fresh Garden Salad with goat yogurt based dressing. Roast breast of turkey or rump roast with cauliflower purée

 

Spring salad with palm and artichoke hearts Cornmeal crusted trout with barley pilaf and sautéed vegetables.

 

Orange and fennel roasted chicken with Brussel sprouts

 

Seared scallops with grilled asparagus

 

Buffalo top sirloin with horseradish roasted red potatoes and balsamic tomatoes or haricot vert

 

Chicken picatta on zucchini noodles with an extra virgin olive oil drizzle and fresh herbs.

 

  • Sample Dessert Menu
  • Strawberry Bairritz
  • Peach Cobbler
  • Fresh berries with mint and honey
  • Poached Pears
  • Peach tarts
  • Berry bread pudding with white chocolate chips
  • Fruit pies
  • Berry Parfait

 

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Breakfast Menu – Sample                            

 

Regular Hours: 7:00 am – 9:00 am

Summer Hours: 6:00 am – 9:00 am

Please select one item from each of the following options:

 

 

ENTRÉE

The Traditional      Cal: 417 / 459

Two eggs any style, breakfast potatoes and bacon or sausage.

 

3 Egg Omelete      Cal: 377 / 87

Egg whites only also available.  Omelets come with your choice of three toppings/additional tommings are extra. Toppings available are: mushroom, cheese, chorizo sausage, turkey sausage, turkey bacon, applewood smoked bacon, sweet peppers, spinach, roasted garlic and onions.

 

Eggs Benedict      Cal: 520 / 547

English Toasted Muffin/Poached Eggs/Saucy Hollandaise/Choice of Bacon or Sausage.

 

Parfait      Cal: 351

Vanilla Yogurt/A Selection Of Berries & Fruit/Homemade Granola/Caramelized Nuts.

 

Breakfast Sandwhich      Cal: 577 / 617

Tender Flaky Croissant/Two Country Style Eggs/Quick Fried Spinach/Chefs Blend Cheese/Choice of Bacon or Sausage.

 

Breakfast Hash      Cal: 265

Roasted Root Vegetable Hash/Fire Roasted Sweet Peppers/Mushroom/Sweet Onion/Two Eggs Any Style.

 

Malted Belgium Waffle      Cal: 218 / 260

Served With Seasonal Fruit/Pure Maple Syrup.

 

Whole Wheat French Toast     Cal: 298

 

Multigrain Pancakes      Cal: 173

 

BEVERAGES

 

  • Coffee, Regular or Decaf
  • Artisan Teas
  • Milk
  • Almond/Rice Milk
  • Apple/Cranberry Juice
  • Bottled Water

 

SIDES

 

  • Steel Cut Oats Cal: 140
  • Turkey Sausage Cal: 134
  • Applewood Pork Bacon Cal: 92
  • Turkey Bacon Cal: 50
  • Two Eggs Any Style Cal: 185
  • Breakfast Potatoes Cal: 140
  • Fresh Fruit Cal: 104
  • Toast Cal: 150

 

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Dinner Menu

 

Hours: 6:00 pm – 7:00 pm

Dinner Salad $7.50 (42-75 calories)

Made with fresh mixed greens and low calorie homemade dressing. Add chicken, beef, or shrimp – $17.50 (250-325 calories).

 

Soup Of The Day $7.50 (60-120 calories)

Made from scratch with natural ingredients. No salt or oil added.

 

Special Of The Day $35.00 (300-400 calories)

Includes soup or salad, tea and/or coffee.

 

Entrées

8 oz. Fillet Mignon $30.00, 6 oz. Fillet Mignon $22.00

Black Angus mignon grilled to perfection with our peppercorn steak seasoning, scalloped sweet potatoes and a vegetable medley.

 

Surf and Turf $42.00 (423 calories)

6 oz. fillet mignon grilled to perfection and 4 oz. lobster tail, served with lemon dill sauce, cous-cous, and fresh vegetables

 

Lobster Tail $42.00 (423 calories)

3 lobster tails, baked or grilled on aromatic spices over a bed of cous-cous and fresh broccoli florets.

 

Blackened grilled chicken Breast $25.00

Free range chicken breast coated with Valley’s sugar free blackened spice, brown rice and fresh vegetables.

 

Sautéed Salmon Fillet $35.00

Your choice of blackened, lemon pepper or teriyaki spiced 8 oz. fresh wild salmon served over a bed of brown rice and broccoli florets.

 

Dessert $10.00

Cheesecake, apple pie, pumpkin-chocolate pudding, berry cobbler.

 

Beverage $2.00

Coffee or tea, iced tea, apple juice, orange juice, almond milk, rice milk, 2% or skim milk, and bottled water. Tomato juice $1.50. See our wine list for more beverage options.

 

Get Fit Today!  

 

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During this year’s holiday season we would like to present two very special evenings. For both of these occasions we will feature a very special menu promising an extraordinary culinary journey.

 

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Lunch Menu – Sample                                                      

Hours: 12:00 pm – 1:00 pm

Please select one item from each of the following options:

 

ENTRÉE

Seared Toro Tuna     Cal: 153

Center Cut Sirloin      Cal: 311

Balsamic Lamb Chop     Cal: 452

Prickly Pear Pork Chop     Cal: 328

Stuffed Orange Roughy     Cal: 274

Southwest Crab Cakes     Cal: 264

Grilled Lime Lobster Tail     Cal: 64

Roasted Vegetable Risotto      Cal: 360

Peppercorn Crusted Filet Mignon      Cal: 201 

 

Choice Of Sauces & Glazes

Balsamic Reduction     Cal: 35

Balsamic Vinaigrette     Cal: 59

Cucumber Vinaigrette     Cal: 4

Red Wine Demi Glaze      Cal: 52

Spring Berry Compote     Cal: 44

Roasted Red Pepper Coulis     Cal: 10

Roasted Poblano Chimicurri     Cal 90 

Roasted Poblano Vinaigrette     Cal: 7

Caribbean Mango Vinaigrette     Cal: 110 

 

SOUP or SALAD

Chilled Quinoa     Cal: 68

Fresh Seasonal Greens/Tomato/Cucumber/Shaved Red Onion/Chilled Quinoa

 

Cucumber Orange     Cal: 34 

Crisp Cucumber/Peppered Orange Round/Shave Bermuda Onion

 

Choice Of Dressing:

Red Pepper Vinaigrette     Cal: 2

Grapefruit Vinaigrette     Cal: 9

Strawberry Vinaigrette     Cal: 7

Basil Vinaigrette     Cal: 8

Dijon Vinaigrette     Cal: 12

 

Soup Of The Day – Cup / Bowl

Chef’s Daily Innovation

 

BEVERAGES

 

  • Coffee, Regular or Decaf
  • Artisan Teas
  • Milk
  • Almond/Rice Milk
  • Apple/Cranberry Juice
  • Bottled Water

 

ACCOMPANIMENTS

 

Wilted Napa     Cal 9

Parsnip Puree     Cal: 142

Crudité Skewer     Cal: 22

Grilled Eggplant     Cal: 30

Balsamic Onions     Cal: 24

Parmesan Risotto     Cal: 270

Petite Baby Squash     Cal: 40

Cilantro Cabbage Slaw     Cal: 42 

Sliced Heirloom Tomato     Cal: 22

Radish Cucumber Salad     Cal: 27

Roasted Rosemary Grapes     Cal: 114

Caramelized Brussel Sprouts     Cal: 38

 

Chef’s Daily Special 

Chef’s Daily Innovation

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