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  • Taboulet with Grilled Wild Salmon by Head Chef Lindsay Warshaw | June 25, 2010 In accordance with our theme, Lindsay Warshaw, <b>time</b>to<b>spa</b> head chef, has created an incredibly healthy, low fat, high fiber lunch or dinner menu. As always ensure all ingredients are organic, poultry is grain-fed, all animals and poultry are hormonefree, free-roaming and fed according to their natural diet and finally, ensure fish is NOT farmed (very important especially in salmon where the mercury contents are far too high). This dish is rich with naturally occurring Omega 3’s. Enjoy! Read More...

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  • Sprouted Almond & Herb Pate by timetospa | June 16, 2010 Can be served on top of any salad, used as a sandwich spread, as a dip to celery and baby carrots or Flax Crackers**, stuffed into cherry tomatoes, or wrapped in large lettuce leaves with tomatoes, sprouts and avocado for a delightful low-carb sandwich wrap. Read More...

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  • toffee_sm.jpg
    Spa Cuisine: Sticky Toffee Pudding by Head Chef Lindsay Warshaw | May 14, 2010 Sometimes are little bad is good. Calorie counters, go and count else where. This recipe is NOT for you. We are about to recommend (as part of your healthcare plan no less), something so downright disgustingly tasty, extravagant and fattening, that it may send the calorie counters mathematically mad. And raise sugar levels to boot. Not that we are against calorie counting mind you. We, here at the timetospa office, have spent many a day totting up lunchtime on calculators and then vowed to skip dinner. Read More...

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