The Heartland Spa (Illinois)
Cucumber, Melon, Mint Salsa on Salmon

2 cups honeydew melon, diced
2 cups cucumber, diced
4 teaspoons mint, chiffonade
4 teaspoons olive oil
1 pinch red pepper flakes
8-4 ounce salmon fillets
6 cups couscous, cooked
Mint sprigs and diced tomatoes to garnish

1. Seed and dice the cucumber and melon. Try to make all the pieces the same size, about ¼".
2. Chop fresh mint into chiffonade, or thinly sliced strips.
3. Combine melon, cucumber, mint, oil, red pepper flakes, and salt pepper to taste.
4. Grill salmon fillets.
5. Serve salmon fillets on a bed of couscous. Spoon salsa over salmon and garnish with mint sprigs and diced tomatoes.

Yield: 8 servings

Per serving:
Calories: 311, Fat: 6 g (19% calories from fat), Protein: 28 g, Carbohydrates: 33 g, Cholesterol: 59 mg Sodium: 85 mg

Lake Austin Spa Resort (Texas)
Peach and Blackberry Crisp

8 cups peaches, peeled, sliced
2 cups blackberries
2 tablespoons cornstarch
½ cup granulated sugar
¼ cup brown sugar
Zest and juice of two lemons
¾ cup flour
½ cup Grapenuts cereal
½ cup pecan pieces
¾ cup brown sugar
½ teaspoon salt
8 tablespoons light butter, cubes, chilled

Combine the first 6 ingredients in a large bowl. Stir occasionally. Combine the flour through the salt in a separate bowl. Cut in the butter. Place the fruit mixture in a baking pan. Top with cereal/nut mixture. Bake at 350 degrees until the top is browned and the fruit is bubbly. (35-45 minutes.)

New Age Health Spa (New York)
Chocolate Tea Cake

Yields 30 servings, 140 calories per serving
Ingredients:
3 TBSP any New Age Tea
1 Cup Boiling Water
1/2 Cup Corn Oil
3 Eggs
2 Cups Organic Cane Sugar
4 Ounces Unsweetened chocolate, melted and cooled
1 Cup Whole Wheat Pastery Flour
1 Cup All Purpose Wheat Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/4 TSP Salt
1/2 Cup Non Fat Plain Yogurt
Cooking Spray

Preheat oven to 350 degrees. Spray a 12'' x 12'' pan with cooking spray. Brew the tea in the boiling water according to package directions. Strain tea discarding tea leaves and set aside. Using a mixer, beat the corn oil, eggs and organic sugar cane until incorporated. Add about 1/2 cup of the egg mixture to the melted chocolate and mix thoroughly. Add all of the chocolate mixture back into the egg mixture . Add flour, baking soda & powder, salt, yogurt and brewed tea and mix until well blended. Pour batter into prepared pan and bake 30-35 minutes or until toothpick inserted in center comes out with a few crumbs. Remove and let cool.

The Oaks at Ojai (California)
Chilled Avocado Soup

Makes enough for two servings with only 95 calories per serving. I always serve this in chilled bowls, often with a fruit salad and crunchy whole grain wheat crackers. Save a slice of avocado to float on top the soup for a special touch.

½ large avocado, ripe (or one small avocado)
¾ cup chicken broth
½ cup water
1 tablespoon orange juice concentrate or sherry

Slice avocado in half (store the unused portion, with pit inside in a zipper-style plastic bag, in the refrigerator). Peel the other half and cut into ½ inch pieces. In a medium sauce pan, combine water and chicken broth, bring to boil. Lower heat, add avocado and simmer for one minute. Place mixture in a blender and process until very smooth. Add orange juice or sherry, chill well.