A Typical Day's Menu
at Rio Caliente

Breakfast

• Homemade granola and/or oatmeal bran on the side
• Scrambled eggs (with Nopal cactus for the adventurous!)
• Homemade whole wheat bread, butter
• A variety of fresh fruit
• Fresh squeezed orange and grapefruit juice
• Coffee or tea

Lunch

• Green salad (grown organically at Rio Caliente) and dressings
• Green bean salad
• Steamed asparagus
• Carrot loaf
• Toasted tortillas or bread
• Rice
• Fresh fruit
• Freshly squeezed juices

Dinner

• Vegetable soup with rice
• Green salad and dressings
• Cheese dip
• Tortillas and tostadas
• Fresh fruit
• Freshly squeezed juices

Rio Caliente Hot Springs Health Spa
Granola

Ingredients

2 lbs. rolled oats (not the
quick-cooking or instant variety)

3/4 cup pecans, chopped or
broken

3/4 cup pumpkin seeds, whole

3/4 cup hulled sesame seeds,
toasted or raw

1/2 cup powdered low fat milk

2 T. sesame oil

1/4 cup honey 

How to Prepare

Combine the first 4 ingredients in a large bowl and mix.

Add the powdered milk and mix again. Add the oil and honey and mix thoroughly, using your hands to turn the mixture over and over. Place into baking pans and bake in a slow (250F) oven for 45 minutes to an hour until
golden brown. 

Stir every 10 to 15 minutes. Let cool completely before storing in an air-tight container. 

Note: If you add wheat germ, the granola must be refrigerated.

Additional ingredients: Powdered soy milk or flakes, peanuts, wheat germ, bran, oat, rye, wheat or soy flakes, soy nuts, raisins, currants or other dried
fruits, almonds or other nuts. 

Note: If you add soy flakes, be sure to include them at the very end of baking as they tend to burn.

Rio Caliente Hot Springs Health Spa
Orange Beet with Cloves Salad

Ingredients

SALAD

3 - 4 cups cooked beets, sliced
1 T. grated orange peel

DRESSING

2 T. olive oil
1 1/2 T. whole-wheat flour
1 cup orange juice
2 T. lemon juice
Dash of ground cloves
3 T. honey
Salt to taste

How to Prepare

First, prepare the dressing. 

Place the olive oil in a Teflon pan. When hot, add flour. Once the flour is golden brown, stir in the orange juice, lemon juice, cloves, honey and salt. 

In a separate bowl combine the beets with grated orange peel. 

Add the dressing. 

This salad should be prepared several hours before serving so that the flavors are fully absorbed. 

Serves 4 - 6. 

A health-full salad, perfect for summer

Rio Caliente Hot Springs Health Spa
Rio Caliente Spa Fruit Salad

Ingredients

3/4 cup dried apricots, plumped with hot water, drained 
     and finely chopped
3/4 dates, plumped with hot water, drained and finely 
     chopped
6 celery ribs, finely chopped
3 crisp red apples, cored and finely chopped
4 T. plain yogurt
1/4 t. nutmeg
pinch of salt
5 t. finely grated coconut, toasted in a dry frying pan 

How to Prepare

Combine the apricots, dates, celery and apples in a large bowl. 

Add the yogurt, salt and nutmeg, mixing thoroughly so that the salad is coated completely. 

Garnish with the toasted coconut and serve immediately.

Serves 4.

Rio Caliente Hot Springs Health Spa
Brown Rice With Carrots, Celery & Ginger

Ingredients

1 cup rice
2 T. sunflower oil -- or any cold-pressed vegetable oil
1/4 cup onion, chopped
2 cloves garlic, chopped
1 T. fresh ginger, chopped
soy sauce to taste
1 cup celery, chopped
2 cups water
1/2 cup carrots, diced & steamed
1/2 cup fresh celery, chopped

How to Prepare

Brown rice briefly in the oil until brown.

In a blender, combine the onion, garlic, ginger and soy sauce and blend until liquid. 

To the rice, add the water, the contents of the blender, and cook covered 30 minutes over a low flame. 

After 30 minutes add the carrots and celery. 

Cook 10 minutes more, covered.

Let stand five minutes before serving. Serves 4.

Rio Caliente Hot Springs Health Spa
Rio Caliente Potato Soup

Ingredients

5 large potatoes, unpeeled & diced
4 cups water
1 cup green onions, chopped
2 T. dill weed
1 cup parsley, chopped
ground pepper and salt to taste
4 T. butter
1 1/2 cups skim milk

How to Prepare

Wash and scrub potatoes, then dice and cook in salted water about 30 minutes -- or until tender. 

Sauté green onions, dill weed, parsley and ground pepper in the butter, in a soup pot. 

Place cooked potatoes in a blender with the milk, blend until smooth. 

Add to the sautéed onions and spices, let simmer for 15 minutes. 

Salt to taste. Serves 4.

Rio Caliente Hot Springs Health Spa
Rio Caliente Pineapple-Alfalfa Juice

Ingredients

1/2 fresh pineapple, peeled & cored
1/2 lb. fresh alfalfa sprouts
1/4 cup fresh lemon juice
6 cups water
honey to taste
ice to taste

How to Prepare

Place all the ingredients into a blender. 

Blend until smooth. 

Strain and discard the pulp. 

Add ice and honey. 

Serves 4 -6.

Rio Caliente Hot Springs Health Spa
Orange Rice With Celery

Ingredients

1 cup brown rice
1 cup celery, chopped
1/2 cup green onions, chopped
2 cloves garlic, chopped
2 T. sunflower oil or any cold-pressed vegetable oil
1 cup water
1 cup fresh orange juice
soy sauce to taste

How to Prepare

Brown the rice, celery, green onions and garlic in the oil. 

When vegetables are tender, add water and orange juice. Cover.

Cook 40 minutes, covered, over low flame. 

Let stand for an additional 5 minutes. 

Season to taste with soy sauce before serving. 

Serves 4 - 6.

Rio Caliente Hot Springs Health Spa
Rio Caliente Rice Pudding

Ingredients

1 cup brown rice

1 cup water

4 cups skim milk

1 cup brown sugar

1/2 t. nutmeg

1 t. lemon juice

1/4 cup raisins, plumped in warm water

1 T. Orange rind, grated

How to Prepare

Wash and drain rice. 

Boil water in a deep pot, add rice, cook covered for 5 minutes over a slow flame. 

In a blender, combine milk, sugar and nutmeg. 

Add to the partially cooked rice and simmer for 15 minutes, stirring constantly to avoid sticking. 

Add lemon juice, raisins and orange rind.

Simmer for an additional 10 - 15 minutes, covered, or until rice is fully cooked. 

Serves 4 - 6.