Recipes

Of Mind & Menu

Mindful Eating, Miraval Resort & Spa’s first cookbook, will lend inspiration to readers who are looking to improve their relationship with food. Since its debut in 1996, the resort’s philosophy of life in balance has permeated every facet of a stay at Miraval, especially its cuisine. Published by Hay House, Mindful Eating features hundreds of tempting and healthful recipes that will delight the palate as well as the eye.
Written under the direction of Executive Chef Chad Luethje and the resort’s culinary, beverage and nutrition teams, the book’s offerings include mouth-watering entrées, creative cocktails and decadent desserts. The spirit of Mindful Eating is not about deprivation, but rather offers readers the tools to make smarter nutritional choices.
Miraval upholds a simple vision: life is more meaningful and enjoyable when one’s physical, emotional, spiritual, social and intellectual components are in balance. The resort has since become a pioneer for mindfulness in every aspect of life. Here is one of the featured recipes.


Blue-Corn Crab Cakes
Makes 8 crab cakes, or 4 servings
• 1¾ tsp. Canola oil
• 3 tsp. chopped yellow onion
• 4 tsp. chopped red bell pepper
• 8 oz. lump crabmeat, picked over for shell and cartilage
• 2 large egg whites
• 2 Tbsp. plus 1 tsp. Dijon mustard
• 1½ Tbsp. prepared horseradish
• 2 tsp. Worcestershire sauce
• ¾ tsp. garlic powder
• ¾ tsp. baking powder
• ¼ tsp. Tabasco sauce, or other hot red-pepper sauce
• Pinch kosher salt
• ¾ cup panko bread crumbs
• 2 Tbsp. blue cornmeal
Preheat the oven to 400° F
Heat ¼ tsp. of the oil in a small skillet over medium-high heat. Add the onion and bell peppers, and cook, stirring until fragrant and soft, 2 minutes. Spread onto a plate to cool while assembling the other ingredients.
Combine the remaining ingredients except the oil, bread crumbs and blue cornmeal in a large bowl, and fold together gently so as to not break up the lumps of crabmeat. Add the onions, peppers, and bread crumbs; and fold just to incorporate. Divide in eight portions and form the crab cakes.
Spread the cornmeal on a clean plate. One at a time, place the cakes in the cornmeal, turning to lightly coat on both sides. Place the cakes on a clean plate until ready to cook. (The crab cakes can be assembled up to this point, covered with plastic wrap, and kept refrigerated for up to four hours.)
Heat a medium skillet over medium-high heat. Add ¾ tsp. of the oil and four of the crab cakes, and lower the heat to medium. Cook until the crab cakes are golden brown, 2 minutes. Turn and cook for 1½ minutes and transfer to a baking sheet or baking dish.
Heat the remaining ¾ tsp. of oil in the skillet over medium-high heat. Add the remaining four crab cakes, lower the heat, and cook the same way as the first batch. Transfer to the baking sheet with the other crab cakes and bake until cooked through and hot, 5 to 6 minutes.  
Remove the crab cakes from the oven and place two on each of four plates. Serve with salsa or other sides.