At their very best, the foods we eat nourish not only our bodies, but also our hearts and spirits.

Intro by Debra Bokur | photography by Andrew Purcell

The philosophy behind organic and sustainably produced foods is finally catching on in our culture. Besides concerning ourselves with how our food is grown, healthy farming practices, and issues of distribution, we can also be more mindful about preparing and eating food. In this way, we nourish not only our bodies, but also nurture our spirits.

“Mindfulness means being one hundred percent present in the moment, which we often are not,” says Carmen Yuen, author of The Cosmos in a Carrot: A Zen Guide to Eating Well (Parallax Press, 2006). “We’re text messaging or thinking about tomorrow’s deadlines as we shovel food into our mouths. It’s easy to overeat and make bad choices when we’re not ‘in the now.’ But we’re humans, not zombies. We can make a greater effort to be aware of portion sizes, nutritional value, and the effect of food on our bodies. Considering the immense impact of sustainable agriculture, we can try to buy organic, free-range, and grass-fed products. When we practice mindful eating, we let go of anxieties and rediscover the pleasure that a simple meal can bring.”

At Bacara Resort & Spa in Santa Barbara, California, Executive Chef David Reardon and Chef de Cuisine Andrew Gibson source the property’s expansive ten-acre organic gardens for meal ingredients. The abundant herb garden produces basil, lemongrass, thyme, mint, tarragon, and numerous other fragrant herbs. The property boasts a grove of exotic fruit trees that include pomegranates, persimmons, and pomelos. Each morning, the chefs make their requests, and fresh produce from the ranch and gardens is delivered directly to the resort’s kitchens. Produce is often still warm by the time it goes into preparation for lunch dishes.

Gibson, who studied at the Culinary Institute of America in Hyde Park, New York, and worked under Todd Humphries at the Wine Spectator Greystone Restaurant, believes that it’s important to always begin with quality organic ingredients.

“We always hear that organic foods taste better, but many of us eat so distractedly that we don’t taste a thing,” Yuen explains. “We’re not getting the most out of choosing organic until we slow down and savor each bite. Turn off the TV and look at the food: the colors, odors, and textures are probably more satisfying than the latest reality show. Chew. Breathe. Consider how much work goes into a single carrot, and how lucky we are to have a nourishing meal in front of us. When we eat in this way, we’ll naturally eat less, and get more enjoyment from healthy eating. And we’ll be motivated to keep supporting sustainable agriculture.”

Here Reardon and Gibson create a nourishing and sustainable meal for Healing Lifestyles & Spas.

ROASTED BEET CARPACCIO WITH TRUFFLE VINAIGRETTE & MACHE SALAD

Serves 6

INGREDIENTS

3 red beets

3 gold beets

2 tbs. + 3/4 cup olive oil

1/4 cup champagne vinegar

1/2 tbs. Dijon mustard

1/2 shallot, peeled and minced

1 tbs. white truffle oil

salt and pepper to taste

6 wonton wrappers

3 bunches mâche

edible flower petals for garnish

1 tbs. minced chives

PREPARATION

Preheat oven to 350° F. Toss beets in 2 tablespoons of olive oil, and sprinkle liberally with salt and pepper. Roast the beets for 11/2 hours, or until they are easily pierced with a skewer or thin knife. Cool, then peel and slice them into 1/8-inch slices.

Combine vinegar, mustard, and shallots in a small bowl. Add a pinch each of salt and pepper. Slowly whisk in the remaining olive oil, white truffle oil, and season to taste with salt and pepper.

For the wonton cracker (optional), cut wonton wrappers into 2-inch strips and place around a stainless steel ring mold. Generously coat with foil and bake in a 350℉ oven for 8 minutes, or until golden brown.

Arrange the sliced beets on a plate, alternating colors and overlapping slices. Using a pastry brush, brush the vinaigrette over the beets. Place the wonton ring atop the beets. Toss the mâche leaves in a few drops of vinaigrette, and place inside wonton wrapper. Garnish with chives and edible flower petals.

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