Herbal tea is generally brewed by pouring boiling water over herbs in theproportion of 1 cup water to 1 teaspoon dried or 1 tablespoon fresh herbs, a bit stronger if you are planning to serve it over ice. Cover the pot to prevent the aromatic steam from escaping and let the infusion steep from 3 to 10 minutes, depending on the herbs. If you want a stronger flavor, use more herbs, because longer steeping may bring out a bitter flavor. Or put some fresh herbs and water in a clear glass jar and set it in the sun to brew on wa rm summer days. For convenience, mix up large quantities of your favorite blends and store them in tightly closed glass jars in a cool, dark cupboard. Use dried ingredients, stored separately, to create variations. Hibiscus : tangy citrus flavor.
Sweetens stomach and breath.

How to serve :

Iced Mint Hibiscus tea

Ingredients :
48 OZ Water
1 TBL Cinnamon chips, or 3 cinnamon stiks (4-inches long) broken up
1 TBL organic decaf. Loose black tea (such as ceylon)
2 TBL Dried Rosella/Hibiscus Flowers
1 1/2 TBL Honey, to taste
1 TBS Brown Sugar

Putting it together
1. Bring water to a light smmer. Turn of heat and add everything except for the honey.
2. Cover and let steep for 15-20 minutes. Strain into a pitcher, adn then add the honey to taste.
3. Serve over ice, garnish with fresh mint and/or slice of orange.

Hibiscus note : Do not use the garden variety of hibiscus without checking the Latin. Buy bulk dried flowers, preferably organically grown, from a reputable herb store.

DRINKS with Ice or serve cold drinks.

Rosella Tea and Benefit

Soothes colds
Opens blocked nose
Clears up mucous
Astingent
Promotes proper kidney function
Helps digestion
General Tonic
Diuretic
Helps reduce fever
Contains a lot of vitamin C, D, B1, B2

Here are the benefits of Rosella Tea :
Gain the Stamina and immune Normalize the suggar blood, uric acid, and cholesterol.Good for smoker, because it can reduce the nicotine and to controle the TBC virus, and also reduce the drugs addicted and avoid cancer. Healing cough, troth pain and healing ulcer in the mouth. Good for skin and reduce wrinkles. Reduce overweight and good for died protect from virus infection, good for anti bacteria, anti virus and good poisoning. For children, it is good for brain because it contains of omega 3 and speed up DHA to fix the metabolism, to pause the menopause and osteoporosis.

This receipie comes from the Aman at Summer Palace, Beijing. For more information visit with Finest SPA Aman at Summer Palace Beijing.

Method
Soak black glutinous rice and white glutinous rice separately in water overnight. Drain and combine.

In a steamer, steam rice for 30-40 minutes. In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved. Pour milk mixture into a large mining bowl, add cooked sticky rice and combine. Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes. Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces. Place mango wedges on top and serve.

Nutrients Per Piece
Energy 259.15 kcal
Protein 4.15 g
Carbohydrate 51.21 g
Fat, Total 4.59 g

Ingredients

• 300 g (10 ½ oz) black glutinous rice
• 300 g (10 ½ oz) white glutinous rice
• 180 g (6 oz) brown sugar
• 225 ml (8 fl oz/1 cup) coconut milk
• 750 g (1 lb 10 oz) ripe mangoes, peeled and cut into bite-size wedgesThis recepie comes from the very wellknown Chiva-Som International Health Resort

Method

Curry Paste
Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient. To soften, add a little water or soy sauce. Blend until pureed.

Rock Lobster Curry
Pour half the coconut milk into a large heavy-based pan over a medium heat and bring to a boil, stirring constantly. Stir in curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended. Add miso paste and palm sugar and mix well. Add tamarind juice, vegetable stock and remaining coconut milk and bring back to a boil. Then add cooked potato and onion, reduce the heat and simmer for several minutes. Add rock lobster and cook for 3-4 minutes. Remove from heat. Garnish with shallot quarters, red chillies and toasted shallots and serve.

Nutrients Per Serving

Ingredients

Curry Paste

• 6 dried red chillies, seeded and soaked in water until soft
• 2 cm (1 inch) piece galangal, peeled
  and sliced
• ½ Tsp coriander seeds
• ½ Tsp cumin seeds
• 1 Tsp ground cinnamon
• 1 Tsp ground turmeric
• 4 cardamom pods
• 4 cloves
• 2 medium shallots
• 3 garlic cloves

Rock Lobster Curry

• 250 ml (9 fl oz/1 cup) coconut milk
• 80 ml (2 ½ fl oz/ 1/3 cup) curry paste
• 10 Tbsp miso paste
• 40 g (1 ½ oz) grated palm sugar
• 2 Tbsp tamarind juice
• 1 L (1 ¾ pints/4 ¼ cups) vegetable
  stock
• 400 g (14 oz) potatoes, cut into 2 cm
  (1 inch) cubes and boiled for 8 minutes
• 200 g (7 oz) onion, cut into 2 cm
  (1 inch) cubes
• 320 g (11 ½ oz) rock lobster, shelled
  and sliced
• 80 g (2 2/3 oz) shallots, quartered, to garnish
• 2 Tbsp sliced red chillies, to garnish
• 2 Tbsp sliced and toasted shallots, to garnish

For more information visit Chiva-Som International Health Resort with Finest SPA

“To eat is a necessity, but to eat intelligently is an art” – La Rochefoucauld

At Shanti Ananda Maurice, they believe that the creation of balanced food contributing to physical well being is one of the most important things that they can offer to their guests.

The cuisine on offer reflects traditional styles of cooking in a contemporary manner, blending ancient Ayurvedic concepts, yogic arts and macrobiotic foods together with modern day Spa oriented nutrition. This menu features healthier and lighter preparations created from local, European and Japanese ingredients.

The cooking technique, using water, milk, broth, citrus juices, wine, different versatile oils, varieties of cereals, grains, lentils and natural sweeteners, achieves a fine balance between flavours and rejuvenating nourishment. Our saucing style with vegetable based juice vinaigrette, light emulsified stocks, puree, delicate broths, herb infused meat and fish extracts will allow you to experience good food without feeling the guilt of over indulging.

It is important to eat a balanced meal which not only stimulates the senses but continues to satisfy afterwards with the benefits of eating “right”. We at Shanti Ananda, believe that “good eating is a commitment to a healthy life style.”

Da Maurizio with its minimalist decor, unmatched ocean views, personalised service and its warm, intimate atmosphere adds to the experience that will take the food connoisseur down a forgotten culinary path that is less travelled and leave one committed, forever after, to eating the “Ananda” way!

***A new Ayurvedic Menu at Da Maurizio***
- Slow cooked lamb cannon with capers caponata and rosemary reduction

Recipe by : Ananda culinarians
Serving Size : 4

Ingredients
400 gms L amb Chop, lean
4 cloves Garlic – sliced 1/2” thick
1 sprig Rosemary
1 tbsp Dijon Mustard
Salt and pepper
Capers Caponata
4 gms Tomato – blanched, peeled, deseeded
and diced
6 pcs Black Olive – chopped
6 pcs Green Olive
2 tbsp Onion – diced
2 cloves Garlic – sliced 1/3” thick
3 tbsp Capers
2 tbsp Red Wine Vinegar
1 tsp Mustard
1 tbsp Parsley – chopped
Salt and pepper

Rosemary Reduction
1 cup Stock – browned and drained
1 cup Red Wine
1 tbsp Red Wine Vinegar
2 sprigs Rosemary

Preparation Method

Debone lean lamb chop, prick two three time, insert sliced garlic and rosemary sprig. Season with dijon mustard, salt and pepper and leave for two to three hours. Sear the lamb cannon on very hot pan. Remove and wrap each lamb cannon in a silver foil and let it cook on hot pan with it’s own steam for 6-7 minutes.

Capers Caponata – Mix together all ingredients and check the seasoning.

Rosemary Reduction – Reduce stock with red wine and rosemary. Pass through muslin cloth. Add red wine vinegar and check seasoning. Transfer the lamb cannon on a plate and rest for 3-4 minute. Slice and serve with Capers Caponata and
Rosemary Reduction.

- Vanilla soy milk bavarian cream, papaya caviar and orange mango smoothi e with organic fructose

Recipe by : Ananda culinarians
Serving Size : 12

Ingredients
250 ml Soy Milk
50 gms Muscovade
1 pc Vanilla Stick
3 pcs E gg Yolk
3 gms Gelatine – 3 Gelatine Sheet
250 gms Whipped Cream – non dairy

Papaya Caviar
250 gms Papaya – puree
2 ½ gms Agar
2 ½ gms Algin

Orange mango smoothie
200 gms Mango Juice – thick
1 cup Orange Juice
3 scoops Mango Sorbet
20 gms Fructose

Preparation Method
Boil soy milk and vanilla stick. Dilute gelatine sheet. Whip egg yolk and muscovade sugar. Pour in vanilla and soy mixture. Add in gelatine. Fold in whipped cream. Fill the mixture in 12 small moulds and set in a chiller. Mix together papaya puree, agar-agar and algin. Transfer the mixture into a strainer. Press mixture through strainer into a bowl filled with ice water. Once chilled, the papaya mixture will shape into pellets like caviar. Rest for 10 mins, drain water and preserve the
papaya caviar. Mix together all ingredients to make orange and mango smoothie. Arrange the mousse in a plate with papaya caviar and serve with smoothies.

Forr more information visit Shanti Ananda Maurice with Finest SPA

Chiva-Som International Health Resort has won the ‘Spa Cuisine of the Year’ award from AsiaSpa 2008. The Awards presented by AsiaSpa magazine, were held for the fourth year and recognise the best spas in Asia, competing in 26 categories, voted on by 29 independent judges and attended by spa operators from countries across Asia.

“We are extremely honoured and delighted to have won this prestigious award from AsiaSpa. At Chiva-Som we serve a low calorie menu that is healthy and detoxifying but imaginative and delicious at the same time. Our cuisine is sourced from home-grown ingredients from an organic garden and we are very happy to be recognised as ‘Spa Cuisine of the Year’ as our goal is to bring balance to dining and the enjoyment of food”, Paul Linder, Chiva-Som General Manager said.

At a time of increased awareness of the importance of healthy eating, Chiva-Som is long established as a leader in the creation of imaginative, tasty spa cuisine. As part of its holistic approach to wellness, the resort believes that healthy eating contributes to a healthy lifestyle and a relaxed approach to life, and helps people to focus on new ways to improve their approach to mind, body and soul.

About Chiva-Som:
A secluded world of beauty and serenity, Chiva-Som is the “Haven of Life” a luxury health resort dedicated to revitalising the mind, body and spirit. The beachfront resort represents tranquility at its best with luxurious accommodation, nestled within lush tropical gardens.

Focusing on greater well-being and vitality, Chiva-Som offers extensive fitness, spa and holistic health facilities to help you relax, restore, rejuvenate and redirect. Personalised programmes and treatments are designed for everyone, blending Eastern philosophies with Western diagnostic skills. Widely regarded as the Best Destination Spa in the World, Chiva-Som welcomes you with unique Thai hospitality. Located in the Royal city of Hua Hin, the resort is less than three hours by car south of Bangkok.

Chiva-Som is the proud recipient of numerous accolades, most recently: ‘Spa Cuisine of the Year’ AsiaSpa 2008;’Favorite Spa in Thailand’ and ‘Top 10 Medi-Spas’ Spa Finder 2008; ‘Best Spa in the World’ Daily Telegraph’s Ultratravel magazine 2008; ‘Best Overseas Spa’ Luxury Travel and Spa Magazine 2008; ‘Top 5 Overseas Spa Retreat’; Conde Nast Traveller 2007 Readers’ Awards (and every year since 1999); ‘Top 15 Best Destination Spas’ Travel + Leisure World’s Best Spas 2007; ‘Favorite Spa in Asia’ and ‘Top 10 Best Spa Cuisine’ Spa Finder 2007; and ‘Best Overseas Spa’ Luxury Travel &
Style Magazine Australia 2007.

For more information visit : Chiva-Som

On 2nd December 2008, Joël Robuchon will launch a new Japanese restaurant concept. YOSHI, which means “kindness” in Japanese, will reflect Mr. Robuchon’s contemporary and poetic vision of Japan to which he is particularly attached.

Located in the heart of the Principality, within the Hotel Métropole Monte-Carlo, YOSHI will offer an elegant, contemporary and healthy cuisine, created by Japanese Chef Takéo Yamazaki, under the helm of Joël Robuchon and Christophe Cussac, Executive Chef.

Mr. Yamazaki is a disciple of Joël Robuchon, with whom he has already worked at Château Robuchon in Japan, as well as at “L’Atelier” in Tokyo. He has also trained with Alain Ducasse in Japan and in Monaco. Once again, he joins Mr. Robuchon to head the YOSHI brigade.

The menu will include a Selection of Sushi, Sashimi and Maki as well as à la carte dishes such as Ebi No Soup (langoustine with Kombu consommé) and Zeitaku Wakame (seafood in jelly) which will be accompanied by a selection of sakés, Japanese green teas and international wines. “Guests will come to YOSHI out of curiosity, they will be seduced by the quality and everyboby will meet there for pleasure !” comments Joël Robuchon who has also wanted to create a space dedicated to a sushi bar around which guests will be able to lunch and dine.

French interior architect Didier Gomez has created a warm and slick décor which gracefully combines the Japanese influences and the elegance of the Hotel Métropole Monte-Carlo. Mr. Gomez has used light tones such as white, ivory and pale green and noble materials including ebony wood, stone and silk, resulting in a serene and delicate atmosphere, in harmony with Joël Robuchon’s cuisine. “It is a great pleasure to work with Joël Robuchon and the Métropole Monte-Carlo” comments the designer. “I really appreciate the constant desire to achieve the highest quality, the strong will to always push the limits further in order to create this fine jewellery piece which YOSHI will become”.

Didier Gomez, who has already designed Japanese-inspired restaurants such as “Le Mood” in Paris, is famous for the projects he has carried out for several prestigious groups such as LVMH and Vivendi, as well as for numerous luxury brands including Ferragamo, Céline, Jean-Paul Gaultier, Yves Saint Laurent and Armani.

The dining room, which will seat 50 covers, will open up onto a Japanese-style garden, created by Jacques Messin. The garden designer has worked closely with Didier Gomez to create a transition space between inside and outside, thus creating a harmonious contrast with the city environment which surrounds the restaurant.

With YOSHI, the Hotel Métropole Monte-Carlo will become a true “gourmet destination”. The hotel already offers the 2-Michelin starred Joel Robuchon Restaurant, the Lobby Bar, the most happening place in Monaco, and the Pool Restaurant, a true haven of peace in the heart of the Carré D’Or.

YOSHI will be open from Tuesday to Sunday, from 12.15pm to 2.00pm for lunch and from 7.15pm to 10.30pm for dinner.

It is also important to say that the METROPOLE ESPA has also created a special Japanese treatment called YOSHI KI, specially for the opening of the Japanese restaurant.

A wonderfull treatment Incorporating influences of a Japanese ritual, from the welcome tea ceremony to the Invigorating Salt and oil body Scrub and balancing Shiatsu pressures, the Yoshi Ki treatment will conclude with a customary reflex zone pressure point massage of the feet to boost vital energy.

For more information please visit Hotel METROPOLE Monte-Carlo

Imagine a learning adventure on your Balinese holiday where you can bring home useful lessons and experiences that expand your cultural awareness. These are some of the worthy principles based on local relationships and destination knowledge behind the Alila Experiences programme.

The Spa Kitchen at Alila Ubud is one of the highlights. Held at their open air ‘Bale’ with views of ravine and rice fields you get to work on local ingredients from scratch to produce exotic food and body products.

The food part starts with a cooking class from fit as a fiddle Chef Christian Fogliani whose enthusiasm and wit constantly enlivens the setting. The freshest market and organic farm produce are laid out for the class to grind out such delicacies as Balinese mixed summer salad and Cinnamon/Turmeric Jamu drinks. The fruit salad combines mango, jicama white turnip, papaya and pineapple in a tangy sauce mix topped with roasted peanuts – a light and perfect appetiser. The skill you quickly learn for the Jamu juice preparation is how kneading action must be precisely primed to break down the fibrous tamarind fruit and release its wholesome powers. The end results are stomach calming drinks that soothe digestion and promote general well-being. They just happen to taste great as well.

The spa part of the kitchen class continues the fresh natural theme as you discover ways to extract and apply the essences of tropical fruit. Fruit and oils are transformed into hydrating masques, facial cleansers and scented wraps. All of this new knowledge brought about a reverence and deeper understanding of common everyday produce.

Particularly amazing was the sight and feel of the clear, jewel-like gel underneath the green skin of the Aloe plant. I was not surprised to know that Aloe Vera is nature’s gift for healing cuts, burns and inflammation. When drunk it delivers a stabilising cocktail of 12 vitamins, 19 amino acids and over 20 minerals.

At its simplest level the Spa Kitchen is an excuse to relax and breathe in more of the stunning beauty of the Ubud mountains while taking in local cultural knowledge. What you will hopefully also discover is the reverence the Balinese have for food and a greater understanding of what you eat. The food actually tastes better outdoors. Or maybe it’s just the stunning Ubud mountains.

Recipe to take Home : Turmeric and Aromatic Ginger Jamu health drink
100 g Balinese turmeric
15 g Aromatic ginger
30 g Tamarind
50 g Honey
10 g Lime
200 ml Water
5 g Salt
Grate all ingredients and mesh with traditional mortar until fine. Add honey, lime and water.
Contribution by Travel Writer – Meng Wong

For more information please visit : Alila Ubud on Finest SPA

Adapted from The South Beach Diet, by Arthur Agatston, M.D. (Rodale Press, 2003).

For a high-protein salad, this is delicious.

SIMPLE SOLUTION: Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. This salad has a whopping 15 grams of protein to 18 grams of carbs an unusual ratio. If edamame is not readily available, you can substitute chick peas.

INGREDIENTS

1 bag (16 ounces) frozen shelled edamame (green soybeans)

1/4 cup seasoned rice vinegar

1 tablespoon vegetable oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 bunch radishes (8 ounces), cut in half and thinly sliced

1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.

Serve chilled or at room temperature.

Serves 4.

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger, et al (The Harvard Common Press, 2002).

This satisfying one-dish meal comes from one of the San Francisco Bay Area’s favorite food writers, Renee Shepherd. The popular peanut sauce and the version in this recipe is perfect is one of the definitive tastes of the Southeast Asian and Thai cuisines. It all settles beautifully with Thai jasmine rice.

SIMPLE SOLUTION: This simplified version of the rijsttafel table, a popular full rice meal in Indonesia, looks incredibly festive served with all the condiments.

Rice

1 cup Thai jasmine rice

1 cup plus 2 tablespoons water

2½ cups fresh or frozen petite peas (2 pounds fresh unshelled)

2½ cups shredded, sautéed tofu (or organic chicken)

½ cup hot vegetable stock

Sauce

1/3 cup creamy peanut butter

½ cup chicken broth or water

1 tablespoon dry sherry

2 tablespoons rice vinegar

2 teaspoons peeled and grated fresh ginger

1/8 teaspoon cayenne pepper

½ teaspoon sugar

1 clove garlic, minced

2 green onions, white parts only, minced (chop the green tops for garnish)

½ cup chopped roasted peanuts, for garnish

Condiments

Separate small bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro leaves, mandarin orange segments, chopped applies, plain yogurt.

1. Make the rice. If using a rice cooker, coat the rice cooker bowl with non-stick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular cycle. If cooking in a pan, follow the cooking directions on the package.

2. Make the sauce. In a medium-size saucepan, combine all the sauce ingredients. Cook over low heat, stirring a few times, until the mixture achieves a sauce-like consistency. Cover and keep warm.

3. When the rice is ready (if using a rice cooker, when it switches to the Keep Warm cycle), sprinkle the peas and tofu on top of the rice. Close the cover and let set for 20 minutes.

4. Transfer the rice mixture to a warmed serving platter with sloped sides. Pour the hot stock and peanut sauce over the rice. Stir gently to combine the peas and tofu with the stock and peanut sauce. Sprinkle with the green onion tops and peanuts. Serve immediately with a choice of condiments.

Serves 4.

For 6 people

Preparation time: 15 min

Cooking time: 10 min

Rest Time: 2 hours

Ingredients:

* 1 large head broccoli

* 1 clove garlic

* Salt and pepper

* Olive oil

* 1 C. Coffee shave lemon juice

* 1 small handful of fresh basil leaves

Summary:

This recipe is ideal with grissini, raw vegetable sticks, or on bread campaign. The taste of garlic is strong enough, so you can save only 1 / 2 clove.

Preparation:

Separate bunches of broccoli, rinse them and let them steam or boiling water very saline 5 to 10 min. Drain them.

Peel the garlic.

Mix broccoli with garlic, basil, lemon juice and 1 c. Tablespoon of olive oil. Then add the oil until a good consistency.

Correct seasoning with salt and pepper. Set aside in refrigerator 2 hours.