what’s in a dish
The Healthful Benefits Of Acai

by Judie Bizzozero

Mia recently tapped into the culinary mind of Chef Bill Wavrin, executive chef and director of food and beverage and culinary at Miraval, Life In Balance Resort® in Catalina, Ariz. The resort’s spa-cuisine program is known worldwide for incorporating healthful choices and inviting food presentation where fresh and flavorful ingredients are paired with stunning and satisfying results. Chef Bill recently finalized the new Fall menu and was eager to discuss the benefits of Acai, which is featured in one of his signature dishes.

Considered to be one of the top super-foods in the world, Acai is making headlines this year as one of the most powerful antioxidants. Acai (pronounced ah-sah-ee) is an antioxidant-rich berry indigenous to the wilds of the Amazon rainforest in Brazil. There, natives have been harvesting and using the Acai berry for its healing and nutritional properties for thousands of years.

The over-the-top levels of antioxidants contained in the Acai makes it a super-food set apart from other fruits. It has been reported that this powerful purple berry, which resembles the blueberry, contains 30 times the antioxidant levels of red grapes and 5 times those found in pomegranates.

These strong antioxidants work against free radicals that invade the body and help to combat premature aging and prevent serious diseases such as heart disease. This is wonderful news, and you can now find it in the frozen section of most health-food stores such as Whole Foods Market® and Wild Oats®.

Acai also contains a nearly perfect complex of amino acids and vital trace minerals that are essential to proper muscle contraction and regeneration. It also has a synergy of Omega 6 and Omega 9 fatty acids, the healthy, monounsaturated type of fats that can help reduce bad cholesterol and increase good cholesterol. Like most berries, Acai is a healthy source of natural fiber and good for the cardiovascular system and digestive tract health.

Even Oprah Winfrey has given her nod of approval to Acai by featuring it on her nationally syndicated TV show and within the pages of O Magazine. According to Chef Bill, Miraval is one of Oprah’s favorite places to relax and be pampered.

Cranberry & Currant Scented
Israeli Couscous in Oven Roasted Pumpkin with Seared Rack of Lamb
& Acai & Rosemary Broth

Seared Rack of Lamb
Makes 8 servings

Ingredients

8 (4-5 ounces) lamb rack (Australian naturally raised preferred)
2 teaspoons black pepper, freshly ground
4 tablespoons mixed herbs (rosemary, basil, thyme, cilantro and oregano), chopped cooking oil spray

Recipe

Step 1: Clean racks of fat and French bones. Season cleaned racks with the fresh herbs and pepper. Wrap in plastic wrap and set aside in the refrigerator until needed. (Will last five days in the fridge.) Spray oil into hot saucepan over high heat and sear lamb on all sides for 2 minutes. Place in a 400-degree preheated oven and roast for 10-11 minutes. Remove from pan and allow to rest before slicing.

Currant & Cranberry Couscous

Ingredients

8 mini pumpkins, cleaned and lightly roasted
1-1/2 cups Israeli couscous 1 teaspoon olive oil
1 tablespoon onion, diced
1 tablespoon carrots, diced
2 cups vegetable stock
1 cup cranberry juice
1/4 cup dried currants
1/4 cup dried cranberries, chopped
1 teaspoon thyme, minced
Kosher salt and fresh ground pepper to taste

Recipe

Step 1: Rinse the couscous. Place a medium saucepot over medium-high heat and sauté the onion and carrots in the oil 2 minutes. Add the juice and stock and bring to a boil. Add the couscous and cover and remove from heat. Leave covered and let stand for 15 minutes. Remove lid and stir in currants, cranberries and thyme and season to taste. Keep warm until ready to serve.

Step 2: Carefully cut around the pumpkin stems to make lids and remove. Scoop out seeds and loose membrane. Place the pumpkins in a 400-degree preheated oven and bake 20 minutes or until soft and slightly golden.

Step 3: Fill each pumpkin with 3 ounces of the cooked couscous. Keep warm above the oven until needed.

Step 4: Place the couscous-filled pumpkin in the center of the plate. Sauté fresh greens or artfully arrange fresh vegetables next to the pumpkin. Ladle 1 ounce of sauce onto plate. Slice lamb and fan out.

Acai & Rosemary Broth
Yields 2-1/4 cups

Ingredients

1/2 cup Acai paste (found in health-food stores)
4 shallots, roasted
2 cloves garlic, roasted
1 cup apples, thinly sliced
1 tablespoon fresh rosemary, chopped
1/4 teaspoon chile flakes
4 cups vegetable stock
Kosher salt to taste

Recipe

Step 1: Place everything in a saucepan over medium heat. Bring to a simmer then reduce to a low simmer and cook 15 minutes. Set aside to cool. Place in a sealable container and refrigerate until ready to use. Will keep 2 weeks refrigerated.

Bill Wavrin is the executive chef and director of food and beverage and culinary at Miraval, Life in Balance, voted the No. 1 destination spa for two years in a row by Reader’s Survey of the World’s Best Spas and voted No. 1 destination spa in North America by Condé Nast Traveler in 2004.