{recipe alert} Loving Canyon Ranch’s Nourish: indulgently healthy cuisine cookbook

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by Monica on November 6, 2009

Frittata with Bell Peppers and Onions, Chicken with Black Bean-Chipotle Sauce, Pear and Blue Cheese Flatbread, Olive Salsa, Quinoa Walnut Salad…hungry yet?  I don’t think there is one recipe in Canyon Ranch’s newest cookbook Nourish that I would not eat.  I salivated my way through each page this morning over coffee wishing I had a bite of the Apple Cinnamon–Crusted Oatmeal (notes in the book state: “so much better–and better for you– than flavored instant oatmeal”).  I have been icing my foot in the mornings after a run.  I just read in this month’s issue of Runner’s World (Cold Call, page 48) that 15-20 is the optimal amount of icing time.  I had been doing it longer than that, so I was happy for the insight.  This provides the perfect respite for my daily caffeine fix and a few moments to thumb through a fabulous cookbook like this one.  I have posted here an easy recipe I thought would be a great running snack…(says it’s a favorite of Canyon Ranch Guests and a good source of fiber, magnesium and phosphorus). This book is a must to check out of your library (like I did), or better yet, add it on your Christmas list.  A great gift (hint) for a runner.

Something for the holidays…


1 cup pumpkin seeds

1 1/2 teaspoons canola oil

2 tablespoons pure maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/2 teaspoon sea salt

1 1/4 cups dried cranberries

1)  Preheat oven to 300 degrees F. Lightly spray a baking sheet with canola oil spray.

2)  Toss the pumpkin seeds and canola oil in a small bowl.  Spread the coated seeds evenly on the baking sheet.  Roast for 20 minutes, or until almost dry.

3)  Place the pumpkin seeds in a medium bowl and stir in the maple syrup until coated.

4)  Combine the cinnamon, nutmeg, allspice and salt in a small bowl.  Add the spice mixture to the pumpkin seeds.  Stir to combine.

5)  Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasionally.  Turn the pan several times to ensure even roasting, checking frequently–seeds burn easily.  Set aside until completely cool, about 30 minutes.

6)  Combine the seeds and dried cranberries in a large bowl.  Store in a tightly sealed container.

125 cal/13g carbs/7g fat/4g protein/1g fiber per serving–makes 10.25 servings

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