THE LUXURY OF FRESH FARE

The California Health & Longevity Institute Experience:

I had a goal this year inspired by Jamie Oliver’s Food Revolution as well as the writings of Michael Pollan and Mark Bittman – eat real food, local food, simple, delicious, healthy food. Okay, that sounds like more than one goal, but you get the picture.

Which brought me to a discovery I’d made in my past travels, the Four Seasons Resort Westlake Village and a gem that’s tied to it, the California Health & Longevity Institute (CHLI). I’d expected a spa and fitness center, but this… this was something special. So I wasn’t surprised at all to see a cooking class in their wellness kitchen labeled “Farmers’ Market.” Sounded perfect for my goal.

The class didn’t go to the farmers’ market for their ingredients. Instead, I followed the Director of Nutrition, Paulette Lambert, out to CHLI’s garden just outside the kitchen. Our haul – delicious greens for a salad.

Students were able to choose from a number of recipes to prepare for our lunch that day. I went for the Asparagus with Sesame Chili Vinaigrette (visit my studio anytime and it will be featured on the menu, I promise) –

The Grilled Baby Artichokes with Lemon –

Along with a Butter Leaf Salad with Tarragon Vinaigrette. That combined with dishes from the other students made for a hearty and healthful lunch. Perfection! Even better, I was now equipped with skills and knowledge that would make bringing this kind of lifestyle home.

Bringing it home:

If you see me taking photos of my food, don’t look at me funny. It’s all part of my journey towards healthy eating.

You’ll see me in the farmers’ market, too, snapping up fresh produce.

Join the fun. Here’s a recipe from CHLI that’s perfect with the season’s strawberries ripe for the picking (and eating).

CHLI ROASTED STRAWBERRIES RECIPE

Amazing easy and healthy, this taste as decadent as any strawberry sundae.  Use any leftovers on oatmeal or with cottage cheese for another treat.

Ingredients:

3 pints fresh strawberries, hulled

1 Tbsp. no trans fat margarine

1 tsp. vanilla

1 Tbsp. light brown sugar

1 Tbsp. balsamic vinegar

1 1/2 qt. lite vanilla ice cream, for sundaes

Directions:

1. Preheat oven to 400 degrees F.  Melt margarine in microwave on low power.  Add vanilla, brown sugar and balsamic vinegar, whisk until smooth.  Toss with berries to coat.
2. Place berries in 9×13 inch baking dish and roast in the oven 12-15 minutes.  Serve warm with lite vanilla ice cream as a sundae.

Serves:  4

Calories per serving:  190

To learn more about the California Health & Longevity Institute visit http://www.chli.com or phone 1-818-575-1114. Stay a while with accommodations at the Four Seasons Resort Westlake Village. Check the resort out at http://www.fourseasons.com/westlakevillage/ or phone 1-818-575-3000.

*CHLI exterior, kitchen and garden photos courtesy of California Health & Longevity Institute

Tagged as: California Health & Longevity Institute, cooking class, farmers' market, Four Seasons Resort Westlake Village, garden, Jamie Oliver, Jamie Oliver's Food Revolution, Mark BIttman, Michael Pollan, Paulette Lambert, Wellness Kitchen