During four unforgettable days as a participant at the Ranch 4.0, a luxury boot camp, the program’s experts thoughtfully planned every detail of the stay. From wake up calls to the plushest pillows I have ever had the pleasure of resting my head on, R4.0 and the Four Seasons at West Lake Village delivered on every need. I say “need” over “desire” because an important aspect of the R4.0 experience is sustaining nutritional cravings as a way of detoxing and training your body to need what your body requires, rather than what it craves.
With all three meals and daily snacks preplanned and skillfully prepared, kudos has to be given to R4.0’s resident chef and her talented team. Kale salads? Delicious. Vegan falafel? Delectable. And no, my hunger pangs were not causing delusion. The meals at R4.0 were fantastic and perhaps tasted even better because I knew they were good for me. Really, really good.
While R4.0 is an adventure you have to experience for yourself to truly appreciate, below is a recipe for their Sunflower Seed Risotto that is served to guests as dinner.
You can look for a complete recap of my four days in southern California in the February/March issue of HudsonMOD, too.
Sunflower Seed Risotto
- 1.5 cups of onion, small dice
- 1.5 cups celery, small dice
- 1.5 cups leek, small dice
- 1 bunch thyme. Tied together
- 1lbs sunflower seeds
- vegetable stock to cover
- 1.5 cups frozen peas
1. In a large pot combine the first three ingredients and add a small amount of vegetable stock, just to wet the bottom of the pot to keep the vegetables from sticking. Tie the thyme with a rubber band and place in the pot with the vegetables
2. Once the vegetables are soft, add sunflower seeds to the pot and then cover with vegetable stock
** Be careful not to add too much stock, it needs to just barely come to the top of the seed mix
Bring everything to a boil, place a lid on top and turn heat down to a simmer. Let cook for at least an hour or until seeds are tender
3. Using a Vitamix, puree 1/3 of the cooked ingredients. Add only half of what is leftover to the puree mix and add the bag of frozen peas. Let warm in the risotto, season with salt and pepper.*Photo and recipe may differ slightly.