Originally appeared in July 2015 issue of Virtuoso Life
; click here to browse full issue.
One of the country's top health retreats, Malibu's Ranch at Live Oak
, recently released a cookbook
with over 100 recipes – largely developed by co-founders Alex and Sue Glasscock, with input from the property's chefs, nutritionists, health experts, and gardeners. Here now: two such recipes for your family's summer enjoyment.
Red Quinoa with Beets and Radicchio
Makes 6 servings
8 medium (2- to 3-inch-diameter) beets
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ cups red quinoa, rinsed and drained
1 teaspoon sea salt, plus more to taste
¼ cup unsweetened pure cherry or pomegranate juice
3 tablespoons red wine vinegar
2 tablespoons walnut oil
1/3 cup finely chopped shallot
1 small head radicchio, torn into bite-size pieces
¼ cup dried sour cherries, chopped
Freshly ground black pepper
½ cup walnuts, toasted and chopped
Preheat the oven to 375°F. Arrange the beets in a small baking dish, add a drizzle of olive oil, and cover with foil. Roast the beets until tender when pierced with a small sharp knife, about 1 hour. Set aside to cool. (The roasted beets can be prepared up to 3 days ahead and stored in the refrigerator.)
In a heavy medium saucepan over medium-high heat, combine 3 cups water, the quinoa, and ½ teaspoon of the salt and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat to low, cover, and cook until the quinoa is tender and the water has been absorbed, about 10 minutes longer. Transfer the quinoa to a large bowl and let cool to room temperature.
In small bowl, whisk together the cherry juice, vinegar, walnut oil, and olive oil to blend. Stir in the shallot and remaining ½ teaspoon salt. Pour the dressing over the quinoa and toss to blend. Peel, halve, and thinly slice the beets. Add the beets, radicchio, and dried cherries to the quinoa and stir gently to combine. Season the salad with salt and pepper, sprinkle with the walnuts, and serve. (The salad can be prepared up to 2 days ahead. Cover and refrigerate; garnish with the toasted walnuts just before serving.)
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Watermelon, Lime, and Hibiscus Ice Pops
Makes about 6 ice pops
Dried hibiscus flowers produce a lovely crimson-colored tea that makes an amazing refresher poured over ice on a summer day. It’s super tart (and packed with vitamin C). Here we mellowed it with watermelon and turned it into ice pops that are fun for kids and adults.
¼ cup dried hibiscus flowers (see Note)
2½ cups watermelon chunks (from about 1¼ pounds watermelon or ½ mini watermelon)
¼ cup raw agave nectar
½ teaspoon lime zest
3 tablespoons fresh lime juice
In a small saucepan, bring ¾ cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl.
In a food processor, blend the watermelon chunks until liquefied. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. (You should have about 1½ cups watermelon juice.)
Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.
If you're interested in working with a Virtuoso advisor – many of them can secure you benefits at The Ranch at Live Oak – click below to connect.