Recipes from the Spa
Colourful, satisfying, and just healthy enough.
Welcome to Quaintrelle, a weekly newsletter that shares ideas, inspiration, and insights on easy, elegant entertaining.
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Quaintrelle is written by me, journalist-turned-sommelier and party host, Erin Henderson. I’m so happy you’re here!
As I soaked in the 15°C/60°F ice bath, I realized … I was fine.
It was thinking about getting into the freezing water that tied my insides in knots. But once I had given myself over to the chill, I realized I was in control, I could get out when I wanted. And much to my shock, I didn’t want.
For two days, I had rotated between the dining room, massage table, hot pool, and ice plunge in even-paced laps, all under the serene gaze of a team of white-coat-clad health experts.
Under the crisp night sky, vast and black and studded with diamonds I never get to see in Toronto, I sank deeper into the cold and closed my eyes. Yes, we can do hard things. Well, as hard as things get a luxury spa.
I had come to Ste Anne’s Spa, in the forested wilds of rural Ontario a few hours east of Toronto, with my mum (you remember Babs) and sister, a little girls’ getaway before the chaos of Christmas kicked in.
We had booked a little cottage not far from the main house on the property, and we were worried we would be hungry not having close access to the dining room. We needn’t have. Breakfast, lunch, dinners and tea-time snacks were plentiful, unlimited, and deceptively healthy.
Poached eggs, freshly baked granola, and house-made yogurt for breakfast. Rich soups and seasonal salads for lunch. Overflowing tea trays, both savoury and sweet, for snacks. Elegant pastas, delicate fish, and cozy braises at dinner. And if there was room for dessert, which there generally wasn’t for me, a bountiful choice of indulgent classics.
This is not a sponsored post for Ste Anne’s (but if you’re reading, Ste Anne’s management…), though it is a hearty endorsement for spa retreats. I’m someone who finds my way to a spa a few times a year – for my birthday, my sister’s birthday, a friend’s birthday, a break from a hectic work week… and every time I go, which is frequently enough, I vow to make it an even more regular occurrence.
Which brings us to Week 3 of our January reset. We’ve gone on wintery hikes in the woods followed by a soup luncheon; we’ve cuddled up at home for a movie marathon and heartily sauced vegetarian bolognese; and, last week, we went on a ski weekend, even if it was just to partake in the après part, ending the day with a satisfying and beautiful roast cauliflower with pistachio pesto.
This week, as we are at the spa – even if it’s just a home spa – we’ve got an alluring mix-and-match of flavours that take inspiration from Mexico, China, and California. Bright and fresh, and satisfyingly delicious.
Even if you ignore my advice to book a massage or at least throw a pedi party, this meal, in whole or part, is easily made ahead and sturdy for a portable not sad desk lunch.
Fast and Easy Hot and Sour Soup
Southwestern Stuffed Sweet Potato with Black beans, Corn, and Cilantro
Quinoa and Chickpea Salad with Cucumber, Grapefruit and Feta
The Detox – a refreshing zero-proof pineapple and celery cocktail, with an option to sneak in a bit of tequila if the urge takes hold.
But, before we move on, let’s take a quick pause to appreciate the unparalleled beauty of my perfectly cooked quinoa.
It took me an embarrassingly long time to figure out how to cook it so each grain was tender yet distinct. For years, no matter what I tried, my quinoa came out one big mush ball. But then I combined the methods of two recipes for superior results – and of course, I’m sharing the secrets today.
See for yourself: