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


Falafels are the perfect punch of protein! Try this recipe for a casual weekend dinner.

Creamy Hummus with Artichokes

Creamy Hummus with Artichokes

We love hummus as a snack! This recipe will take you minutes to make and is perfect for nibbling on the weekend or for a mid-afternoon bite in the office. Serve with your favorite cut-up fresh (organic) raw vegetables. It’s another favorite dip from the Mountain Trek kitchen that can be served with fresh vegetables or Seedy Trail Crackers. Serves 4


1 oz artichoke hearts in water, drained 12 ounce can
2 cup cooked chickpeas, drained
2 tbsp fresh lemon juice
2 medium cloves of garlic, grated
3 tbsp olive oil
1/3 cup parsley, chopped
Sea salt to taste
2 tbsp tahini sesame paste


Combine chickpeas, artichokes, and sesame paste in a food processor and blend.
Slowly add olive oil, garlic and lemon juice. Season with sea salt to taste.
Blend to a smooth consistency and add parsley just before finishing.

Manna Bread Sandwich

Enjoy our Manna Bread Sandwich recipe with the ingredients you love. This gluten free lunch is a great way to enjoy a guilt-free lunch.

Green Goddess Smoothie

This powerful green smoothie, fortified with kale is perfect for breakfast, post morning workout snack or workout recovery drink.

Cedar Planked Salmon with Grilled Asparagus

Cedar Planked Salmon with Grilled Asparagus

We love the deep red meat of the sockeye, but any other salmon can be used on the plank. Make sure to keep the barbecue closed while cooking so the cedar smoke can work its magic on the fish. Serve with a salad. Serves 4.


  • 16 asparagus spears medium
  • 1 Cedar Plank 1/2″ thick by 6″ by 12″ long
  • 1/2 tbsp cracked chilies
  • 4 oz fillets of sockeye salmon
  • 1/2 cup fresh cilantro
  • 1/2 tsp fresh ginger minced
  • 1 tbsp fresh limejuice
  • 1 garlic (dried)
  • 1 garlic (fresh)
  • ground chilies pinch
  • lemon slices
  • 1/2 tbsp maple syrup
  • oil spray organic (if possible)
  • 1 cup olive oil
  • pinch of coarse sea salt
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp tamari soy sauce


  1. Soak the cedar plank (use something to weight it so it stays submerged) 2 hours before cooking.
  2. Rinse salmon, pat dry, and place in a shallow baking dish or bowl.
  3. Puree marinade ingredients in a blender until smooth and pour over salmon, reserving some marinade to drizzle over the finished fish or for the accompanying asparagus.
  4. Let sit, refrigerated, for up to an hour.
  5. Wash and dry asparagus and toss in a little vegetable oil spray with a pinch of sea salt and dried ground garlic or fresh minced garlic, plus a pinch of ground chilies.
  6. Dry the plank and lightly oil it.
  7. Preheat barbecue, place plank on grill and cook on medium temperature for about 10 min, or until the center is almost done. It’s normal for the cedar to smoke a little in the barbecue, this will add flavor to the fish.
  8. Set the plank aside with the salmon on it (you can keep it in a barely warm oven, wrapped) and put the asparagus on the grill. Grill for a few minutes until spears are just done (still bright green, but with grill marks and a bit crunchy).
  9. Serve with lemon slices and a drizzle of marinade on both the fish and asparagus.

Minestrone with Grass-Fed Beef Recipe

Minestrone with Grass-Fed Beef
We’ve removed the pasta from this minestrone but kept many of the traditional flavors. Cubes of beef have replaced beans in this meat-eaters version, but beans could be returned to the soup for vegetarians. Try navy or cannellini. Serves 4.


  • 1/2 tbsp basil
  • 1/4 tsp black pepper
  • 5 broth, vegetable or beef
  • 1 cup carrots, diced
  • 1/2 cup cauliflower florettes, small pieces
  • 1 1/4 cup celery, diced
  • 1 1/2 cup diced canned tomatoes
  • 2 tbsp fresh parsley, minced
  • 5 garlic, minced cloves
  • 8 oz grass-fed beef sirloin
  • 1/2 cup green beans, diced
  • 2 tbsp hard parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 cup onions, diced
  • 1 tbsp oregano
  • 1/3 cup red wine
  • 1/2 tsp salt
  • 1 cup spinach, chopped
  • 1/2 tsp tarragon
  • 1 cup zucchini, diced


  • Cut beef into bite-sized pieces.
  • Heat oil in a large pot and combine onion, garlic, celery, basil, oregano, tarragon, salt and pepper to sauté.
  • Add beef, carrots, and wine and continue sautéing a few more minutes.
  • Add diced tomatoes, zucchini, cauliflower, green beans, and spinach.
  • Add broth and simmer 10 minutes, then add minced parsley.
  • Serve topped with grated hard parmesan.

Greek Feta and Turkey Stew

Fresh Salad Rolls With Almond-Lime Dressing

Mulligatawny Curried Coconut Chicken Soup

Mulligatawny Soup Recipe

This soup earns star status at Mountain Trek for its rich and delicious flavors and beautiful color. You can prepare it with or without chicken. If choosing the latter, then add chickpeas for protein and texture. Serves 4.


  • 4 organic free run chicken breasts, 4 or 5 ounces each.
  • 1 tablespoon olive oil
  • 1 ½ cups yam, diced
  • 1 ½ cups celery, chopped
  • 1 ½ cups carrot, chopped
  • 1 ½ cups onion, chopped
  • ¾ cup canned diced tomatoes
  • 2 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, grated
  • ½ large jalapeno, seeded and finely chopped
  • 4 cups chicken stock
  • 1 ¼ tablespoons curry powder, lightly toasted
  • ¾ cup canned coconut milk
  • ½ cup tart apple, finely chopped pinch pepper
  • ¾ teaspoon salt, or to taste
  • 1 tablespoon fresh cilantro, chopped
  • ½ teaspoon turmeric


  • Cube the chicken breasts and sauté until just cooked through.
  • Sauté vegetables to soften, stir in curry powder and ginger and cook for a minute or two.
  • Add stock, and bring to boil. Reduce heat and simmer until veggies are tender.
  • Add the chicken cubes to soup along with coconut milk and apple.
  • Season to taste.

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