Canyon Ranch Secret Recipe

By Rona Berg / April 24, 2013


My introduction to Canyon Ranch Corporate Chef Scott Uehlein was at the Washington Spa Alliance Symposium in DC, when I tasted his food at lunch. Um, yum! Moroccan spiced lentils with (or without) lamb, avocado tartare with mango yuzu vinaigrette, but it was the decadent-sounding Dark Chocolate Zucchini cake—on the Ranch menu in Miami, Lenox and Tucson—that stole my heart, especially when I learned how healthy it is. I asked Chef Uehlein to share some tips, and we snagged his easy recipe.

How do you make healthy food taste so good?

We use fresh, local and seasonal ingredients, which taste better and may be better for you. Organic is very important to us. Equally as important are pasture-raised meats and sustainably-farmed or -fished seafood.

We also balance flavors with elements of sweet, sour, bitter and salty (meaning properly seasoned); balance textures (have elements of both soft and crunchy in a dish); and build layers of flavor.

What’s your strategy for people who want to eat more healthfully?

Just remember that it does not have to be an all-or-nothing type of thing – moderation not deprivation should be your thought process. View it as a journey and start with one step. Make small changes which will eventually add up to a healthier eating plan.

What are your top five kitchen pantry items?

• Extra virgin olive oil: a natural fat that enhances flavors and introduces that critical “bitter” element

• Kombu: seaweed, which helps to reduce how much sodium you need to add to certain soups and sauces

• A wide array of both fresh and dried spices: critical in layering flavors

• Citrus: for the “sour” element and for flavor enhancement

• Italian San Marzano Tomatoes: they have a far deeper flavor than domestic tomatoes

Chocolate Zucchini cake-7203

Canyon Ranch Dark Chocolate Zucchini Cake

1 cup all-purpose flour

1/4 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup evaporated cane juice

1/4 cup unsalted butter

2 tablespoons canola oil

1 large egg white

1/2 teaspoon pure vanilla extract

2 tablespoons unsweetened apple sauce

1/4 cup buttermilk

1 cup grated zucchini

1/2 cup semi-sweet chocolate chips

2 tablespoons powdered sugar


• Preheat oven to 325°. Spray an 8” x 8” square cake pan with canola oil and lightly dust with cocoa.

• In a medium bowl, sift together flour, cocoa, baking soda and salt.

• In a large bowl, with a hand held mixer, beat together evaporated cane juice, butter and oil until well blended. Add egg white and continue beating. Beat in vanilla and apple sauce.

• Stir dry ingredients into wet adding the buttermilk half way through. Mix in grated zucchini and chocolate chips.

• Pour batter into prepared pan.

• Bake for 25-30 minutes, or until a toothpick inserted in middle of cake comes out clean.

• Dust powdered sugar over top of cake and cut into 16 pieces.

Makes 16 servings, each containing approximately: 160 calories, 24 gm. carbohydrate, 7 gm. fat, 9 mg. cholesterol, 2 gm. protein, 108 mg. sodium, 1 gm. fiber

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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