Secrets from spa chefs: vegetarian experts share their favorite recipes and cooking tips

Vegetarian Times, Jan, 1998 by Jennifer Viegas

(*) Rates vary depending on season, choice of accommodation, length of stay, services desired and travel costs. Specials and discounts sometimes are offered, so contact spas directly to receive current rates. Prices range from less than $1,000 per person for a week's stay ($) to $3,000 ($$$$).

RELATED ARTICLE: Tips from the Chefs

How to reduce fat, sugar and salt--not flavor.

* Keep liquid aminos (soy sauce containing amino acids) and Japanese mirin wine on hand to season foods.

* Use thawed, frozen concentrated juice as a sweetener in place of sugar.

* If possible, substitute a nut puree for oil in sauces and dressings. The puree contains oil plus other benefical nutrients.

* Substitute fresh herbs for salt. Finely chop or grind them in an electric or hand-held spice grinder.

* Stock up on herb-infused vinegars to add concentrated flavor to marinades, dressings and pan sauces.

* Brush or spray oil onto pans and baking sheets. You will use less and it will be more evenly distributed.

* For a last minute kick, season with a splash of fresh lemon or lime juice.

* Increase your use of pungents spices such as ginger, hot paprika, cumin cayenne, and fresh chile peppers.

* To stimulate the appetite, serve non-alcoholic "cocktails," like spicy vegetables juices, before dinner.

* Chocolate does not have to be a forbidden luxury. Use cocoa powder instead of block chocolate to avoid extra fats. Combine cocoa powder with fruit puree to add rich flavor and a smooth texture to dessert.

Jennifer Viegas is a food columnist for Knight-Ridder newspapers and Carmel Communications Inc., and writes for television, magazines and other media as well.