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Healthy Recipes from Arizona Hot Spot Castle Hot Springs

Healthy Recipes from Arizona Hot Spot Castle Hot Springs

The recently renovated Castle Hot Springs desert hideaway is famous for its hot springs and secluded location — as well as for its flavorful homegrown food.

Tucked away in Arizona’s Sonoran Desert, the 30-room luxury boutique resort of Castle Hot Springs is a wellness oasis that not only nourishes the mind, body, and soul, but also the appetite and palate.

Yes, the mineral-rich natural hot springs are a big attraction, but so are the on-site farm and greenhouse that support the resort’s exceptional culinary program.

For the resort’s lead agronomist, third-generation Arizonan Ian Beger, the property’s regenerative farming program isn’t just about flavor, it’s about health. According to him, regenerative agriculture focuses on four main factors: restoring soil health, restoring plant health, restoring ecosystem health, and restoring public health.

What you experience at Castle Hot Springs is an abundance irrigated with the property’s springs and even the water from the hot springs. The lavish farm may be unexpected in this remote desert estate, but the “Flavor Farmers” here (they emphasize growing and using crops for flavor rather than size and yield) cultivate and harvest over 150 varieties of fruits, vegetables, herbs and flowers including 30 varieties of heirloom tomatoes, a season on the resort’s thriving organic farm and in the greenhouse, which supplies the resort’s restaurants.

On the popular farm tour, wellness travelers can learn best practices for their own growing endeavors. During the tour, guests can sample seasonal highlights such as glacier lettuce, garlic, tomatoes, and citrus. And the Flavor Farming team makes organic and hybrid seeds available to purchase for guests to plant and grow at home.

Here are some flavorful Castle Hot Springs recipes that put fresh produce front and center.

Do you have carrots?

HONEY ROASTED CARROT APPETIZER

  • 2 bunches of carrot
  • ¼ cup white wine vinegar
  • 1 cup slivered almonds
  • 4 ounces of honey
  • ½ cup olive oil
  • Salt and pepper to taste
  1. Drizzle the carrot with olive oil, salt and pepper.
  2. Roast in the oven at 425 degrees until golden brown and soft. As soon as they come out of the oven, drizzle with vinegar.
  3. Turn the oven back to 300 degrees,
  4. When carrots are cool enough to work with, slice them on a thick bias.
  5. Place on a baking tray and drizzle with honey and butter. Return to the oven and roast until the honey caramelizes.

Whipped Cream Ricotta

  • 2 cups ricotta
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  1. Beat the ricotta until smooth (about 3 minutes).
  2. Drizzle with olive oil and season with salt and pepper.

country bread

  1. Use your favorite country bread and cut into inch thick slices. Spread on a baking tray and brush with oil. Grill over an open flame over medium heat until the bread is nicely charred. You can use it right away or put it in the oven to bake.

Before serving, spread ricotta on toast and top with carrots cut into bite-sized pieces. You can garnish with fresh herbs such as dill or chives.

TOM KA GAI

  • 4 cups coconut milk
  • 2 cups vegetable stock or mussel juice
  • 1 yellow onion
  • 2 ounces mined ginger
  • 2 ounces minced garlic
  • 1 lemongrass finely chopped
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric powder
  • 1 tablespoon cumin powder
  • 1 teaspoon chili flakes
  • 2 baby bok choy cut into 1-inch pieces
  • 2 medium carrots
  • 1 cup chopped coriander
  • 4 ounces lime juice
  • 2 ounces fish sauce

  1. Saute on medium-high onions, garlic, ginger and lemongrass until soft (about 6 minutes)/
  2. Stir in the turmeric, curry, chili flakes and cumin powder. Let spices roast (about 1 minute).
  3. Add coconut milk and stock or cockle juice; bring to a boil.
  4. Stir in the bok choy and carrots. Just cook.
  5. Add coriander and season with the lime juice, fish sauce and salt.
  6. Serve immediately.

24 CARROT GOLD COCKTAIL

  • 1 ounce Corrido Blanco Tequila
  • 1 ounce Lebelon Cachaca
  • 1 ounce carrot juice
  • 1 ounce orange juice
  • 1 ounce ginger syrup
  • ½ our lime juice
  • ¼ our lemon juice

  1. Shake and double strain in a section.
  2. Top with passion fruit foam.

Passion fruit foam

  • 3 proteins
  • 6 ounces passion fruit syrup
  • 1 ounce lemon juice
  • 1 ounce orange juice
  1. Put all ingredients in the iSi cream charger and charge them twice before applying.

Want to know more about Castle Hot Springs? Checking out Utopia in the desert.