Summer Recipes From Top Spas

2. Pull back some of the husk on each ear of corn. Place the corn directly on the grill, cover and grill, rotating often, for 15 to 20 minutes, or until the corn is charred on all sides. Remove to a plate and let cool slightly.

3. Pull husks entirely off corn and fold them back to use as handles.

4. Serve with the Cashew Chipotle Crema.

Ingredients for crema

• 1 cup raw cashews, soaked two hours and drained
• 1/2 cup water
• 1 Tbsp. nutritional yeast (if not available, you can omit)
• 2-3 chipotle peppers in adobo sauce or your favorite hot sauce
• 2 garlic cloves
• Juice from one lime
• Salt and pepper to taste

Instructions

1. Place the cashews in a blender with the water, nutritional yeast, chipotle peppers, lime juice and garlic. Puree until smooth and season to taste with salt and pepper, adding more water to get the right consistency.

2. Drizzle the crema over the corn and sprinkle with cilantro.

Serves 4

Courtesy Canyon Ranch

Canyon Ranch: Strawberry, Chicken and Arugula Salad With Panzanella Dressing

This dish makes the perfect summer salad, says Dan Hardy, executive chef at Canyon Ranch in Lenox, Massachusetts. Not only are the ingredients seasonal, the “sweet strawberries pair well with spicy arugula and the lightly acidic dressing.” For a gluten-free option, he notes, you can exchange the croutons for a serving of your favorite toasted nuts.

Ingredients for panzanella dressing

• 1/2 cup red wine vinegar
• 1/4 cup water
• 1/2 tsp. minced garlic
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Ingredients for salad

• 4 4-oz. boneless, skinless chicken breast halves
• 4 slices multigrain bread
• 2 Tbsp. olive oil or olive oil spray
• 2 cups sliced strawberries
• 3 cups baby arugula
• Three cups of croutons can be substituted for multigrain bread slices.

Instructions

1. In a small bowl, combine all ingredients for salad dressing and set aside.

2. Preheat grill or broiler. Grill or broil chicken breast for 3 to 5 minutes on each side, or until internal temperature reaches 165 degrees. Cool completely and dice.

3. Evenly spread bread with olive oil spray or brush with 2 Tbsp. of olive oil on both sides. Grill bread slices until toasted. Dice bread into bite-size pieces and set aside.

4. In a large bowl, combine chicken, strawberries and arugula. Whisk dressing until well-mixed. Toss salad with dressing and grilled bread just before serving.

5. Divide salad and place in salad bowls.

Serves 4

Courtesy We Care Spa

We Care Spa: Chia Pudding

The detox diet at We Care consists mostly of liquid nutrition fasting, using only natural products and no solid foods in most cases. One exception is this tasty pudding, chosen by the spa's nutritionist Bridgette Becker as among her favorites from its summer menu.

Ingredients

• 1/2 cup chia seeds (you can also use flax seeds)
• 11/2 cups almond, hemp or coconut milk
• 1 tsp. vanilla
• 1 Tbsp. coconut nectar or grade B maple syrup, or use stevia drops to taste
• 1/2 cup fresh raspberries or blueberries
• 1/2 cup shredded coconut
• 2 Tbsp. hemp seeds (if available)

Instructions

1. Combine in a blender all the ingredients except the shredded coconut and the fruit.

2. Mix well and place in four small jars or pudding bowls.

3. Allow the pudding to sit in the fridge at least 15 minutes or overnight.

4. When ready to serve, add coconut and fruit.

Serves 4