133 spa recipes

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

A refreshing blended melon drink with fresh mint, lime juice, and ice. Use cantaloupe, honeydew, or crenshaw melon. Ten minutes, no sugar added, naturally sweet and hydrating.

Bath cookies made with sea salt, baking soda, cornstarch, and essential oils. Fizzy, skin-softening bath treats shaped like cookies. NOT for eating, for bathing only.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Crock-pot BBQ chicken slow-cooks a whole chicken in a homemade barbecue sauce of tomato passata, molasses, brown sugar, and vinegar until fall-off-the-bone tender. Hands-off, no bottled sauce required.

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Try this scrumptious favorite that is considered a delicacy in the Outback.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Loaded Spam sandwich on beefsteak rye with sharp cheddar, horseradish, Vidalia onion mustard, coleslaw, dill pickles, and thick Bermuda onion slices. A towering, no-apologies deli-style stack.