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ses­sion. It was as if my body had been brought back into bal­ance af­ter hav­ing been off-kil­ter.

As for ac­com­mo­da­tions, you’ll have your choice of ei­ther a re­sort­style guest room with a bal­cony over­look­ing the sa­cred medicine wheel or one of the re­sort’s twenty spa­cious and well-ap­pointed ca­sitas with their own pri­vate court­yard and gas fire­place. Rooms are dec­o­rated in a South­west style, yet re­tain a min­i­mal­ist feel with­out un­nec­es­sary dis­trac­tions (no TVS or phones). The point is for guests to spend the ma­jor­ity of their time out­side of their rooms, par­tic­i­pat­ing in the many ac­tiv­i­ties avail­able to them.

Din­ing at Sun­rise Springs is a high point. Ex­ec­u­tive Chef Paul No­vak, for­mer Chef de Cui­sine of the prestigious Geron­imo Restau­rant in Santa Fe, works closely with lo­cal farm­ers to source sea­son­ally avail­able herbs, fruits and vegeta­bles grown us­ing or­ganic prac­tices.

He uses as many in­gre­di­ents as are avail­able from the re­sort’s own green­house and gar­dens, which are ex­pected to ex­pand in the com­ing year. Dishes in­clude tra­di­tional New Mex­ico fa­vorites plus a va­ri­ety of sea­sonal se­lec­tions. The fo­cus is on pro­vid­ing nu­tri­ent dense food that’s also fla­vor­ful. Meals are healthy, not nec­es­sar­ily ve­gan or vege­tar­ian, though if guests have spe­cific pref­er­ences, the chef will gladly oblige.

A typ­i­cal lunch would be fresh spring rolls filled with veg­gies or shrimp, ac­com­pa­nied by a bowl of de­li­cious greens and a bowl of hearty soup. Din­ner might be smoked sal­mon on pumper­nickel toast, cumin black bean soup, or­ganic baby spinach salad, roasted root vegeta­bles, Zuni chicken and car­rot cake with lemon caramel sauce. You won’t go hun­gry, and more im­por­tant, you’ll get to learn the health ben­e­fits of the food you eat.

Evening ac­tiv­i­ties can in­clude such of­fer­ings as stargaz­ing with tele­scopes, mu­sic per­for­mances and in­ter­ac­tive well­ness lec­tures, such as one I at­tended en­ti­tled, “Food as Medicine,” with holis­tic health coach and nu­tri­tion­ist Nikki White. White, who is author of Up­grade­ol­ogy: Upgrade Your Food, Upgrade Your Life, ad­vo­cates choos­ing “clean” foods, which are not pro­cessed or al­tered from their orig­i­nal state. She em­pha­sizes eat­ing what you love while opt­ing for nour­ish­ing in­gre­di­ents. And she be­lieves it’s es­sen­tial that peo­ple un­der­stand what’s in their food so they can en­gage in “mind­ful eat­ing.”

When your visit con­cludes, know that you are not be­ing set adrift with­out bal­last. Un­like some other des­ti­na­tion spas, Sun­rise Springs be­lieves that sup­port is key both dur­ing and even more im­por­tant, af­ter your stay. Their hope is that you can take what you’ve learned from your ex­pe­ri­ence and in­te­grate the knowl­edge into your daily life. They pro­vide an as­sort­ment of tools to take back with you and will con­tinue the con­nec­tion, if so de­sired, once you are back home. If you have ques­tions or con­cerns, they want you to know they’ll be there for you to help you on your ev­ere­volv­ing jour­ney.

For more in­for­ma­tion on chick­ens and chi go to: www.sun­ris­esprings.com

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