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  february 98
Diabetic-Lifestyle Travel spotlights exciting destinations and offers sound guidelines for traveling as a diabetic. Diabetic-Lifestyle offers recipes, menus, medical updates, entertaining, travel - practical information to enhance life while managing diabetes on a daily basis. - Home

A Week at the Ranch

The essence of Rancho La Puerto in Tecate, Mexico, is that it is one of those places that is a haven for the body and soul -- a place of fitness and renewal. For years, friends and I have visited several spas and Rancho Le Puerto is at the top of our list for our winter spa time. Months after returning to my daily schedule, I can still close my eyes and visualize the bougainvillea and aloe, growing in our secluded patio garden, the hummingbirds darting between brightly colored flowers, and the eagles soaring over Mount Kanchumaa. But most of all I remember the camaraderie, inner quiet, laughter, walks, exercise, and relaxation. There are no phones or televisions in the villas to interfere with music, reading, or musing as you sit by a fire readied for you each evening by the attentive staff. This is a spa where you can, for a week, live surrounded by beauty, eat splendid meals, exercise your body and mind, and return home feeling more healthy and prepared for life than when you arrived.

The Ranch, which was opened in 1940, is a week long spa. That is, everyone arrives and leaves on Saturday. You can fly into San Diego and a prearranged bus will meet your flight. While you ride through the mountains south into Mexico, your hostess will help with immigration papers and provide a snack, a drink, and information. It is a testament to the Ranch that one of the first things a newcomer notices is how many on that bus are return guests so that by the time you arrive at the spa, you have shared the experiences of others and feel sure that you have made a good choice. You have.

After check-in at the beautiful administration building, you are taken to your accommodations for the week. These range from single rooms, placed with large communal living areas, to larger villas for 2, 3, or 4. Since I travel with friends, we usually share a villa for 3. The spa is famous for its landscaping and each section has a different flavor from Southwest dessert to the Italian Hills. Over all, the impression is one of brilliant colors, green gardens, and fountains -- no small feat considering that the Ranch has its own water plant and little grass because of the desert climate. There are informative landscape and vegetable garden walks to explain the philosophy of the Ranch, both very worthwhile. But I digress, an easy thing to do when trying to pack in the myriad of memories of the Ranch into one article. On Saturday after unpacking, you can sign up for massages, facials, wraps, etc. for the week so that you are assured of the times and services you want. Although my Spanish is limited, I have never been disappointed in the quality of these services. They are as good as they get.

O.K. You're here and not eating your way through a buffet line on an ocean liner. What is your week like? Even before you arrive, you will receive a list of the classes offered during the day. These include aerobic, coordination, flexibility, strength, and teaching classes which range from beginner to expert levels. You can choose meditation, yoga, circuit training, hiking, walking, step, pilates, drumming, weight training, tennis, slide, morning and evening stretches, and that is just the beginning. There are lectures on health issues, cooking demonstrations, lessons on herbal wreath making (mine made 2 years ago still hangs in my kitchen), writing, nutrition, and if that's not enough for you type A personalities, you can read or listen to music in the library, swim, go to the sauna or steam bath, paint, shop at the well-stocked store for clothing or local crafts for those you left behind, or just walk through the grounds.

As a type 1 diabetic who exercises regularly, I monitor myself carefully at the spa, making sure that I set realistic goals for the week which do not only include exercise and flexibility classes, but time to stop and breath in the clean fresh air of the Ranch. Each morning before breakfast I join the Meadow Walk for a hike, and after eating breakfast, begin the day with Pilates or Yoga. Then it's aerobic classes until lunch, my favorite being one to African music. This is always a class of smiles watching the talented teacher and the class trying to follow. After lunch, I, for one, slow down a bit, but since I have bouts of hypoglycemia, I never go into the mountains without a friend (and a carry-along emergency fanny pack) or start the week without telling the teachers that I am type 1 diabetic. Of course, the glucose tablets are always on hand. The fall into low blood sugar can be swift for me; my friends all know the signs and symptoms so they can feel secure that I am safe. We all take care of each other as the trouble with growing into middle age is that we all have special needs to one degree or another. In the villas there are fruit bowls to stem the need for a quick fix, and the kitchen is always willing to accommodate for special needs. Room service before the early morning walk brings toast and more fresh fruit plus coffee to get all of us ready, but the operative words are "know yourselves and watch your blood glucose levels."

In past years, Chef Bill Warren was an ever present shinning presence at the Ranch, but this year he is at the Golden Door (one of the Ranch's sister spas). Although the food is mostly vegetarian, the meals are beautiful to the eye, tasteful to the palate, more than satisfying, and still prepared according to Chef Bill's recipes. The dining room with its high beamed ceiling, roaring fireplaces, attentive wait staff, and outdoor shaded patios surrounded by gardens and fountains are a perfect counter point to the chef's menus. Not to worry if you wish more protein; the kitchen is more than willing to serve tuna, or to substitute pasta or baked potatoes for the fare of the day. Fridays are special as the Ranch bakes Chef Bill's wonderful cookies which he used to bring around personally, complete with his broad smiled conversation at lunch. Dinner on Friday is usually fresh fish and wine. A wonderful compliment to the chef is that my friends brought up on beef and potatoes did not realize they were being "deprived" until it was pointed out to them that no red meat was served all week. We all speak of cleansing our minds and bodies for this one week, with gallons of water and Ranch-grown produce. By mid-week we admire the healthy glow of our complexions without makeup. Chef Bill has kindly sent some of his prized recipes and we are proud to share them with you (see the end of the article).

I have found the exercise staff at the Ranch to be enthusiastic, knowledgeable, and more than willing to share information and help. When I tell them that I might stop during a class for a drink of water or quick bite of carbohydrate, to a person they have demonstrated an understanding of diabetes and given support for my trying to live a healthy life.

A big selling point for the Ranch is that there is a men's program so that your significant other will not have an excuse for staying home and eating pizza for the week (our literary agent and her husband are regular visitors to the Ranch). It's nice having men around, but their presence does not change the laid-back atmosphere of the spa. There are few women wearing a lot of makeup or fancy outfits. This is a place of renewal, not a fashion show. It's just pleasant to talk with both men and women at meals or during a hike into the mountains about the important things in the world like politics, global warming, the best restaurants in large cities, and, you know, cellulite.

The years we have been going to spas, our routine remains similar. We all recollect that relaxation takes a few days to set in. We collectively pity the masseuses who have to cope with our knotted backs and necks on Sunday, but by midweek our walking has slowed, our goals have become more realistic, and we have begun to both literally and figuratively, "stop to smell the flowers" of life at the Ranch.

A week at Rancho La Puerto does not come cheap, unless you factor in all meals and classes, rejuvenation, and your mental health. Then it is the bargain of your yearly expenditures. There are levels of accommodations from the more simple to more costly so that rationalization becomes easier; but to tell the truth, the rate of revisits and the sense of well being you take with you, plus the knowledge that this is certainly not the high end of spa expenditure, makes a week at Rancho La Puerto a bargain you'll use to soothe your soul the year long.

You can reach the Ranch at 1-800-443-7565 or get a free massage by booking your stay on the Internet at www.rancholapuerto.com.

AND NOW, CHEF BILL'S FANTASTIC RECIPES HE'S SO KINDLY SHARING WITH US:

Blue Corn Tamale with Feta

(makes 8 servings)

Blue corn tamales! You betcha, and this one is real goood! It is a variation of my Tamale with Potatoes and I get even better raves with this recipe. Did you know that blue corn was being served to hungry tummies many years before the nouvelle Southwestern cuisine came on the restaurant scene? It dates back over a thousand years with the Anasazi Indians. The Hopi, Navajo, and Zuni Indians of New Mexico feasted on blue corn for over 300 years and believe that the special blue gave them long life and strength. Blue corn is more than 20% higher in protein, plus higher in zinc and iron than their other corn cousins. If blue corn is not treated with alkaline, it will turn pink when cooked. The Pueblo Indians use the ash from the juniper berries to solve this problem. But you knew that anyway, didn't you? Enjoy!

Chef Bill Warren.

Prep time: 1 hour, 25 minutes

8Anaheim chiles
1onion, julienned
4garlic cloves, minced
1jalapeņo chile, seeded and minced
1carrot, julienned
1/2pound mushrooms, sliced
2tablespoons fresh oregano, chopped
1zucchini, julienned
2cups nonfat plain yogurt
6large egg whites
1tablespoon cumin powder
3cups corn kernels, removed from the cob
1cup blue corn meal
1teaspoon black pepper
4ounces part skim milk mozzarella cheese, grated
3ounces feta cheese, grated
1recipes Shiitake Tomatillo Salsa (recipe follows)
6tablespoons cilantro, chopped

1.Preheat oven to 375°F.
2.Roast the Anaheim chiles over a grill, open flame, or broiler. Place in a paper or plastic bag for 10 minutes to sweat. Clean the peppers under running cool water to remove the charred skin and seeds. Set aside.
3.In a saute pan over medium high heat, saute onion until golden, about 3 minutes. Add garlic, jalapeņo, and carrot. Cook 3 to 4 minutes, stirring. Add mushrooms, oregano, and zucchini; cook 2 minutes longer. Place in a separate bowl and set aside.
4.Place the yogurt, egg whites, cumin, and corn in a blender or food processor. Blend until smooth. Add to the bowl with the sauteed veggies. Add the blue corn meal, pepper, and cheeses. Mix to combine very well.
5.Lightly spray a large casserole with cooking spray. Line the bottom with the roasted chiles and pour the veggie/yogurt mixture gently into the casserole, smoothing to even the top. Cover with a lid or foil and bake for 55 to 60 minutes, until a tester inserted near the center comes out almost clean. Uncover and continue to bake for another 5 to 10 minutes to toast the top and casserole is done.
6.Remove from oven and cool on a rack for 10 minutes before dividing into 8 equal portions.
7.Serve with Shiitake Tomatillo Salsa (recipe follows) and chopped cilantro.

Chef Bill's Note: you can substitute for the Anaheim chiles with canned whole Ortega chiles. At the Ranch we serve this with parsnip puree, steamed spinach, and spiced sweet potato puree. Enjoy!!

Per serving (tamale casserole only):195 calories (25% calories from fat), 15 g protein, 6 g total fat (3.3 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 18 mg cholesterol, 358 mg sodium
Exchanges:1 medium fat meat, 1 carbohydrate (1 bread/starch), 1 vegetable


Shiitake Tomatillo Salsa

(makes 24 servings)

This is a great salsa. The earthiness of the mushrooms, the tangyness of the tomatillos, and the sweet of the bells make a wonderful marriage of flavors. Give it a try and enjoy the day!!

prep time: 15 minutes

1/2teaspoon olive oil
1onion, chopped
1leek, washed and julienned
1/2pound shiitake mushrooms, stemmed and sliced
4garlic cloves, chopped
2pounds tomatillos, cleaned and washed
4cups water or stock
4red bell peppers
2tablespoons chopped fresh oregano
salt (optional) and freshly ground pepper to taste

1.In a saucepan over medium high heat, saute the onions and leek in the oil until the onions are golden brown (take care not to burn.) When the onions are ready, add the mushrooms and garlic. Cook, stirring, for 5 minutes, until mushrooms are soft. Set aside.
2.In a saucepan or pot, add the tomatillos and water; place over high heat to bring to a boil, reduce heat, and simmer 15 to 20 minutes, until the tomatillos are soft. Drain, discarding the cooking liquid.
3.Roast the bell peppers over an open flame, grill, or broiler until charred. Place in a paper or plastic bag for 10 minutes to sweat. Wash the peppers under cool water, removing the charred skin, the stems, and seeds. Set aside.
4.Place the bell peppers and tomatillos in a food processor or blender; process until smooth. Add to the sauteed onion-mushroom mixture. Add oregano and season to taste with salt (if using) and freshly ground pepper. Bring to a very low simmer and serve hot over the tamale casserole.

Per serving:50 calories (10% calories from fat), 2 g protein, rate, <1 g total fat (0.1 g saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 26 mg sodium
Exchanges:1 vegetable


Alex's Falafel Pita Burger

(makes 8 servings)

This is a sandwich idea by Rancho la Puerta's own Alex Szekely; he's the boss! It is delicious and full of protein and nutrients. Don't be afraid to try this burger; its easy, fast, and sooo goood!!!! You'll make this time and time again. When I prepare these for kids, I don't tell them what they are eating, at first. They are gone as fast as I can make them. Yours will be too. Enjoy!

P.S. I add my sauerkraut or Alex's tahini mustard; either way they are deeelish!!

3/4cup garbanzo beans
3/4cup lentils
1cup brown rice
1teaspoon olive oil
1cup diced onion
1teaspoon minced garlic
1/2teaspoon minced jalapeņo chile pepper
1/4cup egg whites
1tablespoon fresh lime juice
1tablespoon chopped fresh oregano
3/4cups fresh bread crumbs
salt (optional) and freshly ground pepper to taste
1/2dash chili flakes or to taste
4pita bread rounds, cut in half

1.Cook the garbanzo beans, lentils, and brown rice in separate pots according to package directions. Drain each and set aside.
2.In a hot saucepan over medium heat, saute the onions in the olive oil, stirring, until onions start to brown. Add garlic and the jalapeņo. Cook for 2 to 3 minutes.
3.Place the cooked garbanzos, lentils, rice and the sauteed onion mix in a food processor and process 5 seconds to roughly puree. Add the egg whites, lime juice, and oregano. Pulse the food processor for 15 seconds, scraping down the sides until all is well combined. Place the pureed mix in a bowl and fold in the bread crumbs. Add the salt (if using), pepper, and chili flakes. Mix with a spatula or wooden spoon. Form into 8 individual patties and flatten to about 3 inches in diameter and about 3/4-inch thick. Set aside on a piece of aluminum foil or waxed paper.
4.Heat a grill or lightly spray a saute pan with vegetable spray. Grill or saute each burger until nicely browned on both sides. Spread 2 teaspoons Tahini Mustard (or any coarse mustard) in each half pita round. Add a slice of tomato, some sauerkraut or julienned bell pepper, chopped mixed lettuces, sliced cucumbers, and onion slices (whatever condiments are your favorite). Tuck in a cooked burger and place on a plate with your favorite salad alongside.

Per serving (without condiments):267 calories (11% calories from fat), 10 g protein, 3 g total fat, 49 g carbohydrate, 0 cholesterol, 415 mg sodium
Exchanges:1 lean meat, 3 carbohydrate (3 bread/starch)


Little Fun Pizzas

(makes 12 servings)

These guys take a little time to put together but are really worth the effort. Make a day out of it with the kids or friends and have some great fun! Who knows with a little practice, you'll be tossing those little pizzas in the air like a great pro and impressing family and friends. Experiment with your own favorite topping.

Prep time: 2 hours

3/4cup warm water
1teaspoon brown sugar
1teaspoon olive oil
1tablespoon yeast
2tablespoons minced garlic
1tablespoon chopped fresh basil
1tablespoon chopped fresh oregano
1/4teaspoon chili flakes
1/2teaspoon sea salt
1pinch coarsely crushed black pepper
1cup whole-grain wheat flour
2cups white flour
1 1/2tablespoons purchased pesto sauce
12sprigs of fresh thyme, leaves picked
1ounce shiitake mushrooms, sliced
1tablespoon olive oil
1ounce dry packed sun-dried tomatoes, soaked in hot water for 10 minutes and drained
1ounce goat cheese, crumbled

1.Place the first 10 ingredients in a bowl, stirring to mix. Let stand for 5 to 7 minutes to allow the yeast to activate. When the mixture starts to bubble and foam, add the whole wheat, mixing the ingredients with your hands. Add some of the white flour, a little at a time, mixing, until the dough is manageable.
2.Turn dough out onto a lightly floured work surface and knead, adding the white flour until hands come clean. Insert a clean thumb directly into the dough and count to 5. If your thumb comes out clean with nothing sticking to you, you are through with the kneading. If not, continue kneading and adding flour until the "rule of the clean thumb" works. Set dough aside in a warm, draft-free area in the kitchen (the top of the refrigerator is a perfect spot). Cover with a tea towel and allow the dough to rest and double in size. This should take about 45 to 60 minutes.
3.After the dough has risen, knead again for 1 to 2 minutes. Divide into 6 equal pieces and form into balls. Roll out each ball flat and form into pizza rounds about 6 to 8 inches (15 to 20 cm) in diameter and about 1/8-inch (0.3 cm) thick. Top each with some of the pesto, thyme leaves, mushrooms, a sprinkling of oil, sun-dried tomatoes, and goat cheese.
4.Bake in a preheated 475°F oven for 20 to 25 minutes, until the crust is golden on the top and bottom.

Per 1/2 pizza:90 calories (4% calories from fat), 4 g protein, 4 g total fat (1.1 g saturated fat), 12 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 152 mg sodium
Exchanges:1 carbohydrate (1 bread/starch), 1 fat


Fresh Fruit Sorbet

(makes 4 servings)

If you are looking for a refreshing, healthy, delicious dessert or intermezzo, this is the one. Fast and easy and a real crowd pleaser. If you have kids, big or little, they'll love this one. So start throwing that extra ripe fruit, cleaned, peeled, pitted, into freezer-proof containers and freeze. You won't regret it!

Prep time: 15 minutes

1banana, peeled and frozen
1cup strawberries, stemmed and frozen
1cup fresh squeezed orange juice, or your fruit juice choice

1.In a food processor or blender, combine all ingredients, processing until smooth.
2.Transfer mixture to a freezer container and freeze until firm.
3.To serve, scoop into 4 dessert dishes and serve.

Per serving:65 calories (5% calories from fat), 1 g protein, <1 g total fat (0.1 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium
Exchanges:1 carbohydrate (1 fruit)


Bill's Hot Cereals

(makes 4 servings)

One great and healthy way to start off the morning is to include a hot whole grain cereal for breakfast. The addition of cinnamon and vanilla has always had people wondering what type of grain I use, 'cause the cereals are delicious. Here is how I make my cereals taste a bit better. My kids love it. Give it a try.

Prep time: 20 minutes

3cups water
1/2teaspoon cinnamon
1teaspoon vanilla
1cup oats, rolled (raw), preferably organic

1.Place the water in a pot and add the cinnamon and vanilla. Bring to water to a boil; reduce heat to a simmer.
2.Add the oats or whole grain cereal of choice and cook as directions indicate. Serve hot and enjoy the day!

Per serving:80 calories (14% calories from fat), 3 g protein, 1 g total fat, 14 g carbohydrate, 0 cholesterol, 6 mg sodium
Exchanges:1 carbohydrate (1 bread/starch)

Other cereals and grains: Brown Rice, Cracked Wheat, Kasha, Millet, Oats, the ancient Quinoa, and 7 Grain Cereal. All of these grains with the exception of the oats should be rinsed before cooking. Place the measured grain in a colander, rinse with cool water, and let drain. Proceed with the recipe.

Proportion of water to grain (for 2 to 3 servings) and the cooking times for each:

Brown rice: 1/2 cup to 1 cup water. Stir both in a saucepan, bring to a boil, reduce to very slow simmer, cover, and cook 35 minutes. Yields about 1 1/2 cups.

Cracked wheat: 1/2 cup cracked wheat to 1 cup water. Boil the water in a saucepan, when water is boiling, stir in the wheat, turn off heat and cover pan. Let rest 25 minutes. Yields about 1 cup.

Kasha: 1/2 cup to 3 cups water. Bring the water to a boil in a saucepan and stir in the kasha; cook, simmering very slowly for 20 minutes. Yields about 1 1/2 cups.

Millet: 1/2 cup to 1 cup water. Bring the water to a boil in a saucepan and stir in the millet and cover. Reduce to a very slow simmer and cook 20 minutes. Yields about 1 cup.

Quinoa: 1/2 cup to 1 cup water. Stir both into a saucepan and bring to a boil; reduce to a very slow simmer and cook 15 minutes. Yields about 1 1/2 cups.

7-Grain cereal: 1/2 cup to 1 1/2 cups water. Bring the water to a boil in a saucepan. Stir in the cereal, reduce to a very slow simmer, and cook 25 minutes. Yields about 1 1/2 cups.

 

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