Home Food Healthy Recipes From Arizona Hot Spot Castle Hot Springs

Healthy Recipes From Arizona Hot Spot Castle Hot Springs

by Atlanta Business Journal

The newly renovated Castle Hot Springs desert hideaway is famed for its hot springs and remote location — and also for its flavorful homegrown food.

Tucked away in Arizona’s Sonoran Desert, the 30-room boutique luxury resort Castle Hot Springs is a wellness oasis that nurtures not just 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. In his opinion, regenerative agriculture focuses on four main factors: regenerating soil health, regenerating plant health, regenerating ecosystem health, and regenerating public health.

What you experience at Castle Hot Springs is a bounty irrigated with the property’s wells and even the hot springs water. The lush farm might be unexpected at this remote desert property, but the “Flavor Farmers” here (they emphasize growing and utilizing crops for flavor rather than size and yield) cultivate and harvest more than 150 varieties of fruits, vegetables, herbs, and florals including 30 types of heirloom tomatoes, a season on the resort’s thriving one-acre organic farm and in the greenhouse, which supply the resort’s dining.

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

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

Got carrots?

HONEY ROASTED CARROT APPETIZER

  • 2 bunches carrots
  • ¼ cup white wine vinegar
  • 1 cup sliced almonds
  • 4 ounces honey
  • ½ cup olive oil
  • Salt and pepper to taste
  1. Toss carrots with olive oil, salt, and pepper.
  2. Roast in oven at 425 degrees until golden brown and tender. As soon as they come out of the oven, toss with vinegar.
  3. Turn oven down to 300 degrees,
  4. When carrots are cool enough to work with, cut them on a thick bias.
  5. Place on sheet pan and drizzle with honey and butter. Return to oven and roast until honey caramelizes.

Whipped Ricotta

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

Country Bread

  1. Use your favorite style country loaf and cut into ¾-inch-thick slices. Spread out on sheet pan and brush with oil. Grill over open flame on medium high until bread gets a nice char. You can use right away or place in oven to crisp up.

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

TOM KA GAI

  • 4 cups coconut milk
  • 2 cups vegetable stock or clam juice
  • 1 yellow onion
  • 2 ounces mined ginger
  • 2 ounces minced garlic
  • 1 lemon grass chopped fine
  • 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
  • 1cup chopped cilantro
  • 4 ounces lime juice
  • 2 ounces fish sauce

  1. Sauté on medium high onions, garlic, ginger, and lemon grass until soft (about 6 minutes)/
  2. Stir in turmeric, curry, chili flakes, and cumin powder. Allow spices to toast (about 1 minute).
  3. Add coconut milk and stock or clam juice; bring to a boil.
  4. Stir in bok choy and carrots. Cook just until tender.
  5. Add cilantro 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 ounce lime juice
  • ¼ ounce lemon juice

  1. Shake and double-strain into a coupe.
  2. Top with passion-fruit foam.

Passionfruit Foam

  • 3 egg whites
  • 6 ounces passion-fruit syrup
  • 1 ounce lemon juice
  • 1 ounce orange juice
  1. Place all ingredients into iSi cream charger and charge twice before topping.

Want to learn more about Castle Hot Springs? Check out Utopia in the Desert.

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