HOST A DELICIOUS & HEALTHY COUNTRY WEEKEND BRUNCH FROM THE PAGES OF 'A JOURNEY OF TASTE'

A Journey of Taste Cookbook

Find Inspiration in the First Cookbook From Mii amo, Featuring Fresh & Healthy Home-Tested Recipes

SEDONA, AZ (June 29, 2009) -- Celebrate the bounty of summer by treating family and friends to a country weekend brunch that includes luscious fruit in every course. You'll get everyone in the mood for this delicious season by dishing up this selection of home-tested recipes that are healthy and full of flavor from A Journey of Taste, the first cookbook from Mii amo, the award-winning destination spa at Sedona's Enchantment Resort.

Whether it's a casual gathering or a festive celebration, these dishes, including Cranberry Orange Bread, Asian Chicken Salad with Miso-Mango Vinaigrette, and Peach Blueberry Crisp are definite crowd pleasers. Your guests will thank you for sharing "Intelligent Cuisine" with them, hailing you as a smart cook who entertains with high style but lower fat and calories.

Country Weekend Brunch
• Cranberry Orange Bread
• Asian Chicken Salad with Miso-Mango Vinaigrette
• Peach Blueberry Crisp

Asian Chicken Salad with Miso-Mango Vinaigrette from a Journey of Taste

Asian-style chicken salads are a perennial lunch and brunch favorite. Instead of relying on an overly salty-sweet dressing, ours gets its flavor from crisp fresh vegetables and a gingery mango vinaigrette made with vitamin-rich miso, a Japanese fermented soy bean paste. Although the following recipe gives instructions for cooking chicken breasts, this salad is also a delicious way to use leftover roast chicken.

Ingredients
3/4 C Miso-Mango Vinaigrette (recipe follows)
1 lb. skinless boneless chicken breast halves or 2 C shredded cooked chicken
8 oz snow peas, trimmed, halved if large
1 large carrot, cut into matchstick-sized pieces
2 C thinly sliced Napa cabbage
2 C thinly sliced bok choy
1/4 C finely diced mango
1/2 C finely diced seeded cucumber
2 sheets edible Japanese rice paper, for garnish (optional)
1 T toasted white sesame seeds, for garnish

Preparation
Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Spray a grill pan or skillet with nonstick cooking spray and place it over medium high heat until hot. Add the chicken breasts and cook, turning once or twice until opaque throughout but still juicy, about 10 minutes total. Set aside to cook, then cut diagonally into thin slices.

Bring a medium pot of salted water to a boil. Add the snow peas and carrot. As soon as the water returns to a boil, drain the vegetables in a colander and refresh them under cold running water to stop the cooking. Drain well.

In a large bowl, combine the chicken, snow peas, carrot, cabbage, bok choy, mango and cucumber. Drizzle with the vinaigrette and toss gently to mix.

Heat the rice paper on a hot grill just until crisp. Break into large pieces. Divide the salad among 4 large plates and sprinkle with the sesame seeds. Stand 1 or 2 pieces of crips rice paper in the center of each salad and serve at once. Provides service for 4.

Miso-Mango Vinaigrette

Ingredients
2 T vegetable stock
1 C fresh orange juice
1/2 C chopped mango
2 T rice vinegar
1 T white miso paste
1 T finely grated fresh ginger
1 clove garlic, minced
1 T flax seed oil
1/2 T Asian sesame oil

Preparation
In a small saucepan, boil the orange juice over medium-high heat until reduced by half, about 10 minutes. Let cool.

In a blender or food process, combine the orange juice, mango, vinegar, miso, ginger and garlic. Process until smooth. With the machine running, add the stock, flax seed oil and sesame oil until well blended. Use at once, or refrigerate for up to 24 hours. Makes about 1 cup.

Note: Miso is available in Japanese markets, natural food stores and in the Asian food sections of many well-stocked supermarkets.

Additional recipes and photos from A Journey of Taste are available upon request.

A Journey of Taste
A Journey of Taste is the first cookbook from Mii amo, the destination spa at Sedona's Enchantment Resort that is ranked among the world's best spas. Once you've sampled dishes like these, you'll know why Mii amo is celebrated for its innovative food. This smart way to eat and entertain is widely available, including at www.miiamo.com.

About Mii amo
Mii amo, a destination spa at Enchantment Resort, was named "world's best destination spa" by Travel + Leisure readers. A Yuman word for "passage" or "journey", Mii amo promotes personal transformation through mind, body and spiritual therapies, which range from Ayurvedic Balance to Watsu. The 24,000-square-foot spa in Sedona, Arizona, designed by Gluckman Mayner Architects, harmonizes with the Native American aesthetic and the surrounding red rock canyon, which are both integral to the Mii amo experience. The intimate Mii amo "spa village," which offers 3-, 4- and 7-night all-inclusive packages, features 14 guest rooms and two suites; 25 treatment rooms, many with views of the canyon; private outdoor treatment areas; indoor and outdoor pools; library; retail shop and the 80-seat Mii amo cafe.

Mii amo is the flagship brand in the Enchantment Group portfolio. This spa and resort development and management firm was the first in the industry to add a destination spa to a resort community, opening Mii amo at Enchantment in January 2001. A new Mii amo destination spa is scheduled to open in Mexico's Punta Mita in 2010. Enchantment Group's holdings also include Enchantment Resort and Tides Inn in Virginia.

For Mii amo reservations and information, please call 1-888-749-2137, or visit www.miiamo.com.

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