The Spa Cuisine at Mountain Trek is 5 Star. We are happy to provide some of those great recipes to all.

Vietnamese Salad with Steak

Vietnamese Salad with Steak Recipe

Barbecue season has arrived and with it comes delicious grilling recipes such as the one below that incorporates Vietnamese salad, a yummy take on a traditional green salad that incorporates a chilli-seasoned dressing. Invite your friends over and serve them the following and they’ll be sure to talk about it for weeks afterwards.

If steak isn’t your preference, you can swap the protein out for free-range organic chicken or the vegetarian selection of your choice, such as tofu or even portobello mushrooms. (Just be sure to include protein-rich vegetables in the salad such as spinach or broccoli.) The following amounts are enough to serve 8 people.

 

Marinade & Dressing Ingredients

  • 1⁄4 c. tamari
  • 1⁄4 c. grapeseed oil
  • 1/2 c. lime juice – freshly squeezed
  • 1⁄4 c. water
  • 4 tbsp sugar – raw
  • 4 tbsp minced garlic
  • 4 tsp chili paste

Whisk together all the above ingredients. Use 1/4 cup for marinade and the rest for salad dressing.

 

Steak preparation:

Get the best-quality organic sirloin steak – we recommend serving about five ounces of steak for each guest. Marinade the steak for a minimum of 30 minutes. If using a plate or glass bowl to marinade, be sure to turn halfway through marinating time.

Use barbecue to cook stead until its medium rare. Let rest 5 minutes and then slice thinly at an angle. Alternatively cut the steak and place on skewers before barbecuing.

Salad Ingredients: 

  • 8 c. mixed greens
  • 1 c. fresh basil leaves – julienned
  • 1 c. fresh cilantro – julienned
  • 2 c. red onion – finely diced
  • 6 c. snap peas
  • 6 c. English cucumbers – with peel – julienned
  • 6 c. carrots – julienned – blanched
  • Cashews dry roasted – unsalted (for topping) – chopped

 

Mix greens, basil and cilantro, onion, cucumber, snap peas, and carrots. Top with sliced steak and drizzle salad dressing over top. Sprinkle with chopped toasted cashews.

Salmon & Halibut Cakes

Salmon & Halibut Fish Cakes Recipe

We love fresh fish! It’s that time of year when fresh and wild halibut and salmon are in season. Try this light and crunchy recipe. It’s perfect for dinner on a warm evening or serving to your guests when entertaining throughout the summer months.  It’s healthy and delicious! Serve over a bed of salad greens with vinaigrette.

  • 8 oz. halibut
  • 8 oz. sockeye salmon
  • Pinch salt
  • pinch freshly ground pepper
  • 1⁄2 c. bread crumbs
  • 1⁄2 c. organic mayo
  • 1 Tbs. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 egg
  • 1⁄4 c. finely chopped green onion
  • 1 Tbs. chopped fresh dill
  • 2 Tbs. finely grated carrot
  • 2 Tbs. finely chopped celery
  • 1⁄4 tsp. lemon zest
  • 1/3 c. fine cornmeal – for coating
  • Pinch salt
  • Small shake of cayenne
  • Olive oil spray

Lightly season fish with salt and pepper and bake until just opaque. Remove and cool slightly. Combine remaining ingredients and add flaked fish and finely chopped scallops. Toss lightly. Form into 6 cakes, lightly coating with the seasoned cornmeal. Place into greased baking pan and spray with olive oil spray (or brush with olive oil). Bake for 15-20 minutes. Serve with homemade yogurt tartar sauce.

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Cinnamon Granola Recipe

Recipe for Cinnamon Granola

This delicious, gluten-free Cinnamon Granola recipe is perfect for breakfast because it’s easy to make and can be stored for weeks. The ingredient list below is enough to make eight servings.

Ingredients:

2 ¼ cups rolled oats (certified gluten free)
¼ cup slivered almonds
¼ cup pumpkin seeds
½ cup sunflower seeds
2 tbsp grapeseed oil
2 tbsp maple syrup
¼ tsp almond extract
½ tbsp pure vanilla extract
1 tbsp cinnamon

Directions:

  • Preheat oven to 325°F
  • Mix grains, nuts and seeds together on a large baking tray
  • Combine remaining ingredients together in a saucepan and heat briefly
  • Pour over nut/oat mixture and toss well to coat
  • Bake for 45 minutes until lightly toasted. Stir every 15 minutes to brown evenly
  • Cool before storing in airtight container
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A Full Day of Spa Cuisine Recipes

Spa-CuisineThere has been a lot of talk about "spa cuisine" in the past year and some people are questioning just exactly what the phrase means. Some assume it's vegetarian or flavourless or served in tiny qualities. Others wonder if it's new-age "superfood" or supplemental vitamins. In actual fact, spa cuisine can include meat, it's delicious and, at Mountain Trek, it's served in perfect portions at the right times during the day so your body doesn't crave non-essential foods. From a scientific perspective, spa cuisine utilizes the natural elements, nutrients and minerals in food to assist the body so that it can function at an optimal level of vitality. In layman's terms, it looks colourful and tastes delicious! You'll find little-to-no processed or refined ingredients in spa cuisine, and in many instances a lot of what you'll be consuming is locally grown or raised and seasonally appropriate. At Mountain Trek, you'll discover that every single one of our meals is well-balanced and amazingly tasty. In fact, we have an on-site nutritionist who ensures the ideal amount of protein, carbohydrates, fruits and vegetables are consumed throughout the day, and at specific times of day, while our chef is always discovering new and delicious ways to prepare the dishes. To learn more about meal composition and timings read our Healthy Eating Tips blog. But if you're looking for a daily sample of delicious spa cuisine, we've included three recipes below for breakfast, lunch and dinner. Bon Appétit!

Breakfast

Manna Bread Breakfast RecipeManna Bread Breakfast

Manna Bread is made with whole sprouted grain berries and pure water – a far cry from the heavily processed bread you find in most supermarkets. Manna bread can come in rye or multigrain or varieties and is available at your local health food store. Loaves tend to be smaller but that's because Manna Bread is more dense and filling. At Mountain Trek we'll typically serve men three half-inch slice in the morning while women receive two slices. Women's portion – serve with:

  • 2 slices smoked cheese (equaling ½ oz. or 14 grams)
  • 2 slices avocado
  • 3 slices tomato
  • 1 tbsp almond butter
  • Alfalfa sprouts

Men's portion – serve with:

  • 3 slices smoked cheese (equaling ¾ oz. or 21 grams)
  • 3 slices avocado
  • 3 slices tomato
  • 1 tbsp almond butter
  • Alfalfa sprouts

Lunch

Kootenay Mushroom Barley Lentil Soup

Kootenay Mushroom Barley Lentil Soup

This recipe tastes best when you use freshly picked mushrooms from the forest floor, like we do at Mountain Trek. Whatever mushrooms you use, though, this recipe (which serves 4) will be sure to delight and fulfill.

Ingredients:

  • 1 ¼ cup yellow onions, diced
  • 2 cloves garlic, chopped
  • 1 tbsp butter
  • 1 tsp grapeseed oil
  • 2 cups mushrooms, sliced
  • 1 cup celery, sliced
  • 1 cup carrots, finely chopped
  • 2 cup spinach
  • 1/3 cup barley
  • 2 ½ tbsp red lentils
  • 2 ½ tbsp sherry
  • ¾ tsp fresh rosemary
  • ¼ tsp black pepper
  • ¾ tsp paprika
  • ¾ tsp salt
  • ½ tsp thyme
  • 3 ½ cups veggie stock
  • 1 whole bay leaf
  • 2 ½ tbsp parsley
  • ½ tbsp Bragg’s or tamari sauce
  • 2 tbsp flax oil
  • 1/8 tsp cayenne

Directions:

  • Heat oil and butter in large soup pan.
  • Add onions, celery, carrots and sauté until translucent.
  • Add mushrooms, garlic and sauté until translucent.
  • Add barley, lentils and spices and sauté for 10 minutes.
  • Add stock and let cook over medium heat for approximately 30 minutes or until the barley is done. 
  • Add Bragg’s, sherry, flax oil and parsley.
  • At Mountain Trek our portions are typically two cups for men and 1.5 cups for women.

Dinner

The Kootenay Bowl

The Kootenay Bowl

This easy-to-make dish is as colourful as it is delicious. It serves four.

Tofu + Marinade:

  • 1 ½ blocks (600 grams) herbed tofu, cubed. (By freezing, thawing and then squeezing the excess water from the tofu its texture changes, allowing it to absorb the marinade.)
  • 2½ tbsp tamari
  • 2½ tbsp grapeseed oil
  • 2½ tbsp apple cider vinegar
  • ½ tsp garlic powder
  • ¼ – ½ tsp. rosemary powder
  • Blend above ingredients and marinate cubed tofu in it for at least 2 hours before cooking. 
  • Reserve some marinade for cooking tofu.

Dressing: 

  • 2 tbsp nutritional yeast flakes
  • 2½ tbsp water
  • 2½ tbsp tamari sauce
  • 2½ tbsp apple cider vinegar
  • 1 large clove garlic, minced
  • 2 tbsp grapeseed oil
  • 1 tbsp tahini Blend above ingredients and serve on the side.

The Bowl:

  • ½ cup quinoa cooked in 1 ¼ cup water
  • 4 cup mixed greens
  • ½ cup beets, grated
  • ½ cup carrots, grated
  • ½ cup red cabbage, shredded very fine
  • 4 large cherry tomatoes, halved 2 tbsp sunflower seeds, toasted 4 pinches alfalfa sprouts
  • Rinse quinoa well and cook until tender (about 12-15 minutes).
  • Sauté tofu in a small amount of the marinade until browned on all sides. 
  • Place greens on the bottom of each bowl, put quinoa on top of that, then add rows of carrots, beets and red cabbage.
  • Sprinkle with sunflower seeds; add tofu, sprouts and tomatoes.
  • At Mountain Trek we serve the following portions: women receive 7 cubes of tofu, 1/4 cup of cooked quinoa and 1 1/2 tbsp of dressing; men receive 9 cubes of tofu, 1/3 cup cooked quinoa and 2 tbsp of dressing.

To find more Mountain Trek recipes and to get the shopping list for these recipes, download our Habits 2 Health App now. 

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Vegan Chocolate Mousse Recipe

As part of the Mountain Trek program we encourage our guests to explore their sensitivities to the “Sour 8,” which are eight types of foods that people commonly have negative reactions to, whether in the form of digestive discomfort or full allergies. The sour eight include wheat, dairy, corn, soy, sugar, eggs and alcohol and you can learn more about them here.

The good news for chocolate lovers and those who plan to enjoy edible treats this Valentine’s Day is the following Chocolate Mousse recipe does not include any of the Sour 8. The natural sweetness comes from the fruit and the base is coconut cream rather than dairy. The even better news about this recipe is that it’s delicious! Be sure to indulge on Valentine’s Day or any other day when you want to give yourself or someone you love a yummy treat.

Super Vitalizing Quinoa Salad

Vegan Gluten Free Pancakes

Lotus Prawn Vermicelli

Notes
[b]Sauce:[/b][br]Tbs. almond butter[br]¼ tsp. toasted sesame oil[br]large clove garlic[br]¾ Tbs. dried ginger[br]½ Tbs. honey[br]Tbs. lightly packed cilantro[br]½ tsp. lime juice[br]¾ tsp. Chinese hot sauce – watch how hot this stuff is – (different brands)[br]Tbs. tamari[br]½ Tbs. miso[br]½ Tbs. rice wine vinegar[br]Water to thin[br]Blend until smooth, pour into sauce pan and warm gently. Pour over noodles, veggies and prawns and top with toppings.[br][br][br][b]Toppings[/b][br]Roasted Cashews chopped fine (1 tsp. per person)[br]Garnish with chopped fresh mint and cilantro[br]Finely chopped green onions[br][br][br][b]Portions:[/b][br][br] ¼ c. cooked bean thread & 1 ½ c. vegetables per person [br]Women – 4 prawns & 1 ½ Tbs. Sauce, Men – 5 prawns & 2 Tbs. Sauce