Hair Repair

By Laurel House The holiday season can wreak havoc on your hair. The cold, dry air outside and the heat…


I tried it: Shaman Healing

By the second day of my vacation at the luxurious Post Ranch Inn in Big Sur, California, I was still…


6 Physical Features You Should Appreciate

It’s awfully easy to focus on what you don’t like about your appearance. But how often do you stop and really appreciate what you love about it? Those crystal blue eyes, your striking cheekbones—whether it’s a trademark characteristic, one that you’ve always felt thankful for or a discovery you’re just now making, appreciating and enhancing your favorite features can amplify your look and help remind you about just how beautiful you are (and have always been).

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Get Your Glow Back

By Melissa Williams After a relatively indulgent week in Healdsburg, California, with my husband for our 10th anniversary, I returned…


Power Spice For Weight Loss

By Melissa Williams Spices have been used for millennia for health benefits, from turmeric to pepper. But there’s one spice…


The Biggest Loser Resort

The Biggest Loser Resort is about creating an experience that will help transform its participatants through both a wellness and…


Iron Up

By Melissa Williams If you’ve been diagnosed with low-iron, or if you’re feeling a bit sluggish, try changing your diet…


Valentine's Special

Put all the ingredients in a powerful food processor or blender and blitz to a smooth consistency.


Chicken Hummus

Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor. Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter). Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.


Bell Pepper Turkey Cups {for holding veggie dip & hummus}

Cut tops off of peppers and reserve. Remove seeds. Cut one into thin strips. Cut reserved tops into thin strips too. Cut a “head” shape into the 3 remaining peppers. Slice a few slices off of a small carrot or carrot tip. Slice diagonally to make “beaks.”


White Chocolate Bisque with Red Chile Crema & Hazelnut Crumble

Simmer cream in a heavy bottomed saucepan until reduced by half. Using a whisk, gradually incorporate the shaved white chocolate into the reduced cream. Add ginger and nutmeg to taste. Strain soup into individual bowls, drizzle with Red Chile Crema, sprinkle with Hazelnut Crumble and serve.


Taro Cake

Mix all ingredients by hand using a shredded banana or pandan leaf. Strain, and pour the mixture into a square baking dish, or into separate ramekin dishes. Place on a deep baking tray in 2.5 cm (1 inch) water. Place the bain-marie in the oven and bake at 145°C (300°F) for 20 minutes or until the cake is cooked. Leave to cool and cut cake as desired.


Pulled Portobello’ BBQ Sliders

Finely dice the onion and garlic and add these to a saucepan with a splash of water. Allow this to brown for 5-7 minutes while finely slicing the mushrooms into thin strips.


Herbed Mushroom Coconut Soup

In a soup pan, bring the vegetable stock and coconut milk to the boil. Add galangal, lemongrass, kaffir lime leaves and bird’s eye chilli. Simmer for several minutes. Then add the mushrooms and cook for 3-4 minutes. Remove from heat and season with miso paste and lime juice. To serve, garnish with coriander leaves.


Chilled Cucumber and Dill Soup

Combine all ingredients and blend until puree then sprinkle ground black pepper. Serve 20 g per shooter glass, garnish with dill sprig.