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Miraval releases Sweet and Savory Cookbook

Miraval's new Sweet & Savory makes eating well a resolution you can keep
Miraval's new Sweet & Savory makes eating well a resolution you can keep

Miraval's Sweet & Savory Cookbook


It’s a new year, and we all know what that means—the standard resolution to lose weight. If 2014 is the year you finally embrace wellness then you’ll love Miraval’s just released Sweet & Savory Cooking.
The easy-to-follow cookbook is the brainchild of Miraval’s husband and wife cooking duo, Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. The book is a compilation of their decade long career cooking at the famous destination spa.
The cookbook highlights over 100 recipes that help Miraval consistently dispel the notion that eating healthy means sacrificing taste. Home cooks can tantalize their family’s taste buds with enticing dishes like roasted eggplant soup, sear-roasted pork tenderloin with chipotle sauce, gluten-free fudge brownies, or blackberry chocolate chunk gelato.
“Justin and Kim are an incredible team who take the entire culinary experience at Miraval full circle,” said Miraval CEO Michael G. Tompkins. “Thanks to their constant creativity and talent, guest can now incorporate delicious, healthful cuisine into their daily lives without feeling restricted or deprived.
When Fitglobetrotter recently talked with Michael Tompkins he said that the pretzel bread was his favorite recipe in the book. We’re a big fan too and we bet you will be as well. Here’s the recipe to whet your appetite for healthy eating in 2014!
Pretzel Bread Recipe:

I use a baking soda–water solution to give this bread a nice dark brown color, a characteristic
of most pretzels. Using a spray bottle helps to coat the dough well without having
to go through the messy, time-consuming process of boiling the dough in the solution
prior to baking. The dough has a sweet flavor that is offset by the salty exterior. As the
names suggests, I roll the dough into rolls as opposed to a pretzel shape, making this
bread very quick and easy to make. Makes about 35 rolls

In a mixer fitted with a dough hook attachment, briefly blend the yeast,
warm water, and 1 teaspoon of the sugar. Let rest about 10 minutes so it
can “bloom” to activate the yeast.

After yeast has activated, add the flour, remaining ¾ cup sugar, salt, and
oil. Mix for 5 minutes or until a smooth, dense dough has formed.

Remove the dough from the mixer and transfer to a greased medium sized
bowl. Let the dough rise in a warm place for 2 hours or until doubled
in size.

Line a baking sheet with kitchen parchment and spray it with nonstick
cooking spray. Divide the dough into 3 equal pieces and roll each piece
into a rope about 2 inches in diameter. Cut each rope into 1½-inch pieces.
This should give you roughly 35 rolls.

Place the rolls on the prepared baking sheet about 2 inches apart. Cover
with a clean dishcloth and let rise again for 30 minutes.
Heat the oven to 425°F. In another bowl, combine the baking soda and
warm water. Transfer the baking soda solution to a spray bottle and spray
the rolls generously with the solution. Sprinkle with extra kosher salt if
you like. Bake for 15 minutes until the rolls are a rich dark brown all over.
Remove from the oven and let cool on the baking sheet.

Serving Size: 1 roll calories: 120 total fat: 1 g carbs: 24 g dietary fiber: 1 g
protein: 3 g

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