For decades, my colleagues and friends have raved about their annual visits to Rancho La Puerta in Tecate, Mexico. But I always asked myself “Why would I want to spend seven days and nights at a spa, eating vegetarian food prepared without salt and served without wine?”
After spending two days at “The Ranch” interviewing founder Deborah Szekely for a magazine article, I now know what I’ve been missing.
I was wowed by the beautiful and challenging 6:30 AM hikes up looming Mount Kuchumaa and the excellent staff that teaches everything from yoga and cardio-boxing to “All That Dance” and “Aqua Plus.” But I was most impressed with the creative and delicious “modified-vegetarian” cuisine.
Chef Jesus Gonzalez is a whiz with salad dressings. After tasting his light and delicious dressings, I was embarrassed to even look at the jar of Marie’s Chunky Blue Cheese (with 17 grams of fat per serving) in my refrigerator.
I made this salad dressing recipe at home. It’s now a staple in my repertoire.
Jesus Gonzalez’ Creamy Basil Dressing
1 teaspoon chopped shallots
1 small clove garlic, chopped
2/3 cup low-fat plain yogurt
3 tablespoons white (or golden) balsamic vinegar
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/3 cup whole fresh basil leaves, chopped
Salt and fresh cracked pepper, to taste
Blend everything but the salt and pepper in a processor or blender, pureeing until smooth. Season to taste. Makes one cup.
(Rancho La Puerta’s all-inclusive rates for the standard one-week package start at $2,795 per person and include accommodations, meals, more than 50 fitness classes to choose from, hikes, evening programs, lectures and scheduled transportation to/from the San Diego Airport. Details at www.rancholapuerta.com.)
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