Mindfulness—a conscious approach to being in the present moment—is the core concept at Miraval, an exclusive desert retreat near Tucson, Arizona. With Mindful Eating, a new beautifully illustrated cookbook featuring more than 200 recipes and simple techniques, Miraval is sharing the art of reacquainting yourself with hunger and letting it cue you to eat, rather than feeding your emotions. Choice remains the guiding principle in everything Miraval offers, and this book invites everyone to eat the Miraval way—by expanding and mixing and learning more about your needs while bringing diet into balance. Miraval.com
Dark Chocolate, Cherry and Orange Risotto
Makes 3 cups
3 ¼ cup vegetable stock
1/2 teaspoon Miraval Oil Blend (see recipe) or vegetable oil
2 tablespoons finely chopped red onion
1 cup carnaroli or Arborio rice
1/3 cup plus 1 tablespoon unsweetened dark cocoa
1/3 cup plus 1 tablespoon dried bing cherries
2 tablespoons orange juice
¼ cup semisweet chocolate pieces
Place vegetable stock in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cover to keep warm until ready to use. Heat a large saucepan over medium-high heat. Add the oil and onions, and cook, stirring until the onions are fragrant and starting to soften, 30 to 45 seconds. Add rice and cook, stirring until the grains are toasted and glossy, 3 to 5 minutes. Add cocoa and stir well to coat the grains. Add 1-• cups of hot stock to the pan, lower heat to medium-low and cook, stirring constantly to remove any lumps of cocoa and until the liquid is absorbed, 4 minutes.
Add cherries, orange juice and 1/2 cup of hot stock, and cook, stirring until the liquid is absorbed, 4 minutes. Add 1 cup of hot stock and cook, stirring until the liquid is absorbed, 4 minutes.
Add chocolate pieces and stir until completely melted.
Remove from heat and serve.
Miraval Oil Blend
This kitchen staple is used in many of Miraval’s recipes. Canola oil’s higher heat-resistant properties help preserve the olive oil’s more delicate flavor.
Makes 1 cup
¾ cup canola oil
¼ cup cold-pressed extra-virgin olive oil
Combine in a spray bottle or mister and use to sauté food.