Monday, July 26, 2010

Red Mountain Celebrates Team Members of the Month


At Red Mountain Resort & Spa we know our guests' experiences are directly influenced by the quality of our team members. Every month a Team Member of the Month is chosen from those who are mentioned by guests and co-workers as having made a extra special effort.

We are pleased to announce our first quarter of 2010 Team Members of the Month.

January 2010:
Jennifer Nelson, Master Esthetician

Presented by Myrna Beardshear, Director of Spa & Wellness.

"Jennifer stands out from our dedicated and talented team. It is a delight to see her interact with guests in a warm, caring and sensitive way."

February 2010:
Nate Ibach, Canyon Breeze Restaurant

Presented by James Hernandez, Dining Room Supervisor.

"Nate always has the Red Mountain spirit. He receives positive comments from everyone and sets an example for our team."

March 2010:
Boma Johnson, Hiking Guide

Presented by John Ibach, Director of Outdoor Recreation.

"Boma is very knowledgeable and willing to share information with other guides and guests."

April 2010:
Nora Chetterbock, Spa & Wellness Administrative Assistant

Presented by Myrna Beardshear, Director of Spa & Wellness.

"You can ask Nora to do anything and she will do it. No task is too big or too small, too demanding or too demeaning. She is there for you at all times."

Saturday, July 24, 2010

Cleanser Recipe for Sunburned Skin


Spend too much time outside without sunblock? Try this recipe for a yogurt and aloe cleanser that will clean and hydrate your skin.
  1. Combine one to two ounces of fresh plain yogurt or fresh liquid yogurt with one tablespoon or more of fresh aloe gel.

  2. Put a tablespoon or so in your hands to warm it and then massage gently onto the skin.

  3. After a few minutes remove it with a premoistened, warm cotton pads.

Friday, July 23, 2010

Quinoa Salad with Grilled Vegetables

@Redmountainspa #recipe

Ingredients for Quinoa:
1/2 cup White Quinoa
1 1/2 cup Vegetable Stock
1 tsp Ground Cumin
1 tsp Garlic (grated)

Directions for Quinoa:
  • Place above items in 1 qt sauce pan.

  • Bring to a boil and reduce to a simmer. Cover and cook 20 minutes (until quinoa flowers pop open).

Ingredients for Grilled Vegetables:
1/2 tsp Olive Oil
1/4 cup Yellow Onion
1/4 cup Zucchini
1/4 cup Yellow Squash
1/4 cup Red Bell Pepper
1/2 cup Corn

Directions for Grilled Vegetables:
  • Spray yellow squash, zucchini and red bell pepper with olive oil.

  • Grill until just soft.

  • Dice and add to cooked quinoa.

Ingredients for Salad:
1/4 cup Lemon Juice
1 Tbs Olive Oil
1/2 tsp Chipotle, minced
2 Tbs Cilantro, minced
1/4 cup Black Beans, cooked
1/4 cup Cotija Cheese, crumbled
1/8 tsp Salt

Directions to Finish Salad:
Combine above items and toss with quinoa and grilled vegetables.

Serves 6 (1/2 cup portions)

Thursday, July 22, 2010

Swollen Ankles when Traveling?


Preventing swollen ankles when traveling can be easy with these tips from Myrna Beardshear, Director of Spa & Wellness.
  • Remember to drink lots of water on your flight.

  • Avoid caffeine and alcohol.

  • Walk whenever possible.

  • Exercise your feet and ankles while you are sitting.

When you reach your destination blend some essential oils of citrus with juniper oil (a good diuretic) into a vegetable oil. Massage your feet and legs and lie down with your feet raised.

Tuesday, July 13, 2010

Spicy Fruit Salad Recipe

@Redmountainspa #recipe

(4 Servings, 1 cup each)

1 C Cantaloupe, 1" diced
1 C Honeydew, 1" diced
1 C Watermelon, 1" diced
1 C Pineapple, 1" diced
1 Tbs Agave Syrup
1/2 Tbs Chipotle, minced
1/2 oz Lime Juice
1 Tbs Cilantro, minced
Pinch Salt

  1. Mix fruit in large mixing bowl.

  2. Mix Agave, Chipotle, Lime Juice, Salt and Cilantro.

  3. Pour sauce on fruit and toss.

Monday, July 12, 2010

August Activities at Red Mountain


August is filled with activities to give you an extra boost of energy and wellness before the end of summer. We hope you can join the fun.

August 9-14 Food for Wellness Week
Learn tricks and tips to improve your health and wellness in the kitchen and the grocery store. These extra activities are complimentary to our Signature and Life-Enhancing Package guests.

August 15-22 Weight Loss & More!
Sustainable weight loss is achievable when you have the right tools and know how to make good choices.

August 16-21 Boot Camp Week
Get your body moving with an invigorating morning Boot Camp workout and keep it moving throughout the day with added fitness classes. These extra activities are complimentary to our Signature and Life-Enhancing Package guests.

August 22-28 Yoga Week
Begin each day with Sunrise Yoga and end it with Sunset Yoga & Meditation. Spend your time in between experiencing yoga for the first time or expanding your current yoga practice. These extra activities are complimentary to our Signature and Life-Enhancing Package guests.

Saturday, July 10, 2010

Meet Dr. Reema Sayegh, Nutritionist


Hometown: Pleasantville, New York

Current town: St. George, Utah

Age: A lady never discloses... :)

Birthday: November 10 - yes, I am a Scorpio, but don't judge me

Favorite color: Ice Blue

Favorite sport to watch: Hockey - is there anything else?!?

Favorite fitness activity: Hiking and Pilates (of couse, Yoga, but that is a lifestyle to me, not a fitness activity).

How long at Red Mountain: Working with RM since 2000; officially on a regular basis since July 2009.

Favorite spa treatment: I'm currently on a mission to try all of them, then I will let you know.

Favorite fitness class at RM: NIA

Family info? Married? Kids? Pets? Married with fur-children, especially a young, spirited, male, rescued Great Dane/Rhodesian Ridgeback who takes center stage wherever we go, and currently has 14 canine girlfriends and 10 human girlfriends! Wait until he's full-grown...

Favorite thing about working at RM: I get to do what I love.

If you weren’t in Southern Utah, where would you live? Unknown, and open to any and all possibilities. Fantasy life is in the jungles of Central America - probably alone, as spouse doesn't share this fantasy.

Favorite vacation spot: Costa Rica

Favorite RM memory: June 2004 - I was guest presenting for two weeks, and had several life changing experiences while at RM.

Favorite food: At RM it's the Fruit Gazpacho. At home, it's whatever my husband makes, as he's the one who does the cooking. This is a good thing!

Favorite indulgence: Can't reveal on the grounds that it might incriminate me...:) Usually something chocolate and gooey.

When you aren’t at work, what do you do for fun? Hiking, Yoga, Meditation, Reiki and Animal Interaction (making dog food, doing dog massage and Reiki).

Is there one thing at RM that you haven’t done that you want to? Lecture on Yogic philosophy/lifestyle, animal wellness and pet Reiki.

Favorite book or movie that is related to health, wellness or fitness: Book: "The Heart of Yoga" by T.K.V. Desikachar; Movie: "Food, Inc."

Favorite quote: "Be The Change You Want to See in the World" by M. Gandhi

Anything else you’d like to share? My favorite tee-shirt has a third-eye chakra symbol on it with the words: "Manifest Your Own Reality." I endeavor to do this on a regular basis. :)

Friday, July 9, 2010

July Recipe of the Month at Red Mountain

@Redmountainspa #recipe

Spicy Albacore Tuna
(Serves 4)

4 oz. Albacore (or Ahi) Tuna Steaks (4 each)
Cajun Spice (see recipe below)
2 oz. each Peach Pico de Gallo (see recipe below)

Cajun Spice:
1 tbsp each Granulated Garlic, White Pepper, Black Pepper, Oregano, Salt
2 tbsp Paprika
1 tsp Cayenne Pepper

Peach Pico de Gallo:
1/2 cup Frozen Peaches, thawed, 1/2" diced
1/4 cup Red Onions, 1/2" diced
1/4 cup Green Bell Peppers, 1/2" diced
2 tbsp Cilantro, minced
1 tbsp Jalapenos, minced
1/4 cup Pineapple Juice

  1. Spritz large sauté pan with pure Olive Oil (bring to smoke point).

  2. Lightly sprinkle Tuna Steaks with Cajun Spice on both sides.

  3. Sear for two minutes, turn over and sear two minutes (do not cook past medium).

  4. Combine all Pico de Gallo ingredients.

  5. Place on plates and top with Pico de Gallo.

Thursday, July 8, 2010

How Dr. Bertice Berry Inspired Me - Part 2


Continued from yesterday's post by Nora Chetterbock, Spa & Wellness Assistant

Just how do I make juice suitable for jelly and how do I handle it after it has become juice?

I had no clue so I turned to my favorite resource: dear friend, Iras. In the course of the conversation, she said something about boiling and sealing and storing, and I asked when she was coming next and if I was successful at storing the juice would she help me make jelly. She, of course, replied, “Yes.” What else could she say?

I then asked, “What do I do with the pulp?” She responded, jokingly, or maybe she wasn’t joking, “Feed it to the hogs.” I remember asking, “I thought you used it to make jam?” because I was thinking, "I don’t have any hogs and there aren’t any close by and that’s a whole lot of pulp and I’ve just used my treasure to get it so I better turn to my next favorite resource: the internet."

As I was scrolling through fruit juice categories, I discovered other topics: Jam and Jellies – imagine that! Therein, I learned that not only could I make jelly, I could make refrigerator jam using my pulp and not have to worry about finding a hog farm.

Because Lou wasn’t there to see me use my “thing” in action, I took pictures of the process for him. Does he understand it any better? I’ll never know as his response, when looking at the pictures, “h-m-m-m," but he did marvel at the beautiful new color of the wood pestle.

Because I’m not a homemaker, let alone jelly/jam maker, my cupboards were bare so off to the store and after a very expensive excursion, I came home armed with sugar, pectin and, of course, jars. That was a sticker shock. But I needed all of them to accomplish my goal; therefore, I shopped.

Amazing, in every box of pectin there are instructions for making jelly, jam and refrigerator jelly! Imagine that. Who knew?! No doubt every homemaker knew that, but, remember, I’m not a homemaker...or jelly maker.

After reading the instructions, the pulp became refrigerator jam, not lunch for the hogs. However, as of this writing, I’m still waiting for it to set-up – if it doesn’t, back to the mixing bowl. Refrigerator jam was my intent, not thick pulpy syrup.

Wanting to be totally organized for the jelly process, I did as the instructions said, “Add pectin...” Read on to “Add all of sugar and...” Well, because of the way it printed out, or my inability to read it properly, which was probably the case, I put those two together and added the pectin to the sugar, stirring it in rather nicely. That was my attempt at, not only organization, but also preparedness. After boiling my juice, I poured in my sugar. Then I read the instructions again - this time the right way. My heart sank and my mouth laughed. So much for “jelly.” I knew at that moment, I was making the prettiest red plum syrup.

Hope against hope, I still filled my little jars and covered them with lids that had been boiled for ten minutes as instructed. By the way, “boiled” lids? Hot jars? Who came up with this and why? No matter, I obliged every instruction I read.

Then the next step: getting what I hoped would become jelly - hot, boiled and beautiful, I might add - red stuff from the pot into the jars. How do I do that without another puddle of red stuff for the day? I learned really fast you honestly don’t have to be a homemaker to do that. Logic took over and I used a hand-me-down measuring cup from mom. More childhood memories; but try as hard as I could my memory bank doesn’t have a picture of her filling the jars.

Once the jars were filled and the hot, boiled lids on top, I prayed to the jelly gods to please let it set even though I didn’t mix it right and boiled it twice. Instructions I’ve read said, “Give it 48 hours and if it hasn’t set by then, proceed with the “fix.” I have a few more hours to go but as of right now, I have the prettiest ice cream/pancake syrup you ever did see!

I always wondered what homemakers meant when they talked about the sweet sounds of the lids popping after they canned. I now know what they meant...except I counted mine, and after each pop would wait for the next until the last one popped. It may not have been very melodic, but it was a fun sound; I, at the age of 62, got to hear what others have heard for years: popping lids.

The second batch of jelly was much easier, especially when you follow the directions by not mixing the two sentences together. When it came to the “rolling” boil, I set the timer for one minute as instructed then prayed it wouldn’t boil over and whisked like crazy to prevent it. Just as ten minutes as a child seemed an eternity, one minute stirring the bejeezes out of that beautiful red plum stuff when it’s in its monster “rolling” boil seemed like an eternity. I just knew that monster was going to boil over. Thankfully, the “boil over” monster didn’t happen and when the sanitized hot jars were filled and covered with the hot boiled lids, I took delight once again in hearing them pop while thinking, “Does this mean I’m now a homemaker?”

With a batch of refrigerator jam not setting and a batch of “IDidn’tReadTheInstructionsProperly” jelly not setting, it was back to the internet: "What to do when your jelly or jam doesn’t set?" Just as I thought...loads of resolutions. Those resolutions involved more pectin.

Lou reminded me I had enough juice left to make another batch of jelly “tomorrow.”
Back to the store for more pectin – lo and behold, in the instructions in the pectin is “What to do if your jam or jelly doesn’t set.” Imagine that! Now any real homemaker would know to “read on.” Did I tell you I have decided I’m still not a homemaker? That was the cincher!

In order to make “tomorrow’s” jelly, I had to have more jars. In the future, I will pay way more attention at garage sales when I see jelly jars,I now have a greater appreciation for what they represent; store bought jams and jellies just make a whole lot of sense. If your future plans include making jelly and jam, either buy the jars at garage sales or thrift stores the way real homemakers do or invest in jar manufacture companies!

I must say “tomorrow’s” jelly came out perfect and is truly red, beautiful plum jelly.

In a day or so, I’ll transfer some of my unset jelly to a pot and try it once again and the thin set jam will be given a second chance, and if that doesn’t work, a whole lot of somebodies will be getting plum syrup. I’ve already decided there are duo syrup and jelly gift sets in our holiday plans.

For the successful batches, I may call them “Berber Plum Jam” or "Berber Plum Jelly” because there was a whole lot of Dr. Bertice Berry reminiscing going on in the process. Her thoughts, laughter and words of wisdom were ever present.

Dr. Berry: I am grateful. I have an end product my hubby is raving about. He laughed with me when I told him I flooded his patio with red, beautiful plum juice. My three day adventure brought out many wonderful childhood memories. My garage sale treasure worked. I saved my pulp from the hogs. I laughed my way through a three-day ordeal that I would have normally, I think, been frustrated with. I now have the ability to officially declare: I am not a “homemaker.” I can mark "jelly" and "jam" off my life plan of things to do. Most importantly - you for making me look at life in a whole new way.

Now if you would just tell me how to clean my “storage filter” so I can put this Berber Jam and Jelly away.

Wednesday, July 7, 2010

How Dr. Bertice Berry Inspired Me - Part 1


By Nora Chetterbock, Spa & Wellness Assistant

In mid-June, I had the great fortune of sitting through presentations by my new hero, Dr. Bertice Berry, and because of her motivational skills I set out on an adventure I never dreamed I would do, let alone “plan!”

One of Dr. Berry’s topics was “What will be your legacy?” While I still haven’t decided what it will be, I know for certain my legacy won’t be one of homemaker, movie maker, moneymaker or “jelly maker.”

(Another Dr. Berry topic: Be grateful.)

Yes, at the age of 62 – and I’m proud to embrace that and be truly grateful that I AM 62(!) – I made plum jelly for the first time in my life! Well, amongst the batches of everything red, I did manage to have two successful batches of plum jelly.

In southern Utah, as in many of the southern states this year, we had a long, chilly winter. Because of those temperatures, everything green has flourished even the flowering plum tree that we were assured years ago would never bear fruit. Every year since it was old enough to sprout flowers, it has produced plums...little red plums...little red, sour plums...little red, sour, staining plums. And, every year, we pick what the birds don’t eat and discard them because they are more seed than fruit.

Not this year. We had a “bumper crop” of large red plums and there was more fruit than seed. As I sat looking at this poor tree whose branches were bending with the weight of the plums, I decided the least I could do was relieve their burden by picking the fruit.

With that thought in mind, in the coolness of the evening, I grabbed my roaster pan, a step stool and proceeded to pick, and pick and pick. As the branches lifted up, I heard “ahhhhh.” Well, that time of night, I’m liable to hear anything, but my roaster was full and the branches were, once again, raising themselves to the heavens barren of fruit.

Although I didn’t plan it this way, in May while garage sale shopping for a different project, I found a fruit colander (a metal and wood version of mortar and pestle) at a garage sale for $1.00. That brought back memories as my mother had one, and, although I didn’t learn from the best how to make jelly, I did watch her use that “thing." My thoughts at that moment were “one day I could use this to make plum jelly” never really thinking it would be so soon.

When I took my newly purchased childhood memory home, my dear, sweet hubby Lou wanted to know what the heck it was and what I planned to do with it. He knows I’m not Susie Homemaker, let alone jelly maker, so thought my treasure would probably end up in a future garage sale of our own. He’s learned to not say it and quietly, respectfully watched as I attempted to find a place to store this large but very practical “thing.”

(Dr. Berry: Plan your life, don’t plan your death. We’re going to die. That’s a given so “plan your life.”)

I decided to “plan” my weekend and make plum juice. If I stored the juice, I could make jelly later.

(Dr. Berry topic: Laugh.)

The comedic weekend actually began the night before when I decided to put the sprinkler on some bushes while I immersed myself in a great movie.

Lesson: ALWAYS set a timer, write a note, tie a ribbon around your finger, SOMETHING, to remind you to turn the water off!

The next morning started beautifully and, as I made my coffee, I noticed part of the patio was covered with water and assumed another sprinkler head had gone awry. As I started to walk towards the room Lou was in, I saw it - the sprinkler - and it was still sprinkling. To make a long story short, Lou helped me salvage the water and we got it into our pond.

There’s a reason I share that story with you. Trust me.

Remember, I have never made jelly, syrup or jam in my life. I just knew I had a colander “thing” and I could squeeze the juice out of every one of those plums without getting seeds in it because my mother did that after cooking the fruit.

I got out my giant pot to cook my bounty of plums, but didn’t want to heat the house while cooking them. So I filled my pot and my hubby lovingly lit the burner of the outdoor barbecue, and I put my pot of voluptuous plums to cook. After lighting the barbie, Lou left to run errands.

I decided to enjoy my coffee and newspaper on the patio while the plums cooked away. I didn’t think to find out how long I should cook them because in my mind it seemed my mother cooked the fruit for an eternity. I later learned 10 minutes is sufficient and now I remember that as a child 10 minutes was an eternity. After cooking about a half hour, I turned the burner to what I thought was LOW so my abundant pot of plums could “simmer” awhile.

I went back to my paper and coffee and some time later, I smelled fruit cooking. I smiled, drank the fragrance and reflected again on my childhood and mom making her jelly and fresh bread. After awhile it smelled like fruit being overly cooked so I thought I'd better check on my pot. It must be time to stir it. When I looked in the direction of the barbecue, my second wave of laughter hit. Laughter?! There below the barbie was the most beautiful red pool in the exact area the sprinkler flooded earlier.

That beautiful red stuff was all down the side of the barbie, the pot, in the burner and all I could think was, “What a waste. It’s gone...all that juice is gone forever.” Wrong, there was that much and more left in the pot. Wondering what went wrong, I reread the control and it was on HIGH not LOW.

(Dr. Berry, you didn’t tell me how to plan for diversions in your plan, but I am glad you told me to laugh because laughter got me through this latest incident.)

Fearing the plum juice, that beautiful red plum juice, would stain the flat rocks it now spread across, I hosed the area down and again salvaged the water by pushing it in the pond. The pond is already red so a little red juice won’t hurt it any. How ironic that I would be salvaging water twice in the same morning!

By this time I was so thankful I decided to cook my fruit outside because a hose made short work of the clean-up. The nightmare of cleaning red fruit juice out of light colored floor tile and gray grout just is more than I can bear. Again, I was so GRATEFUL for the southern Utah heat and outdoor barbies and ponds.

When the pot was sufficiently cooled, I carried it to the kitchen where my garage sale treasure, the colander, awaited. After successfully separating the seeds from the pulp and juice, the wood pestle is now the most beautiful color of red, along with the white pants I was wearing at the time. (Dumb, dumb, different story...suffice it to say the white pants survived after soaking, scrubbing and rubbing with a paste of cleanser.)

I now have a roaster full of red pulp, a pot full of red juice and a bowl full of seeds and red skins. Now what?

(Check back tomorrow for the rest of Nora's jelly adventure inspired by Dr. Bertice Berry.)

Friday, July 2, 2010

What is the best way to travel to Red Mountain?


If you are flying, consider flying into St. George, Utah, which is serviced by Skywest through Delta Airlines. You will arrive on a connector flight from Salt Lake City, Utah. Red Mountain offers complimentary van or taxi service from the St. George airport when you make advance arrangements.

Flying directly to Las Vegas is also very convenient from most major cities throughout the U.S. and Canada. Many of our guests love to add a day of Las Vegas fun before or after their Red Mountain getaway.

There are several shuttle services that will comfortably transport you for the two-hour trip from the Las Vegas airport and bring you directly to Red Mountain.

If you choose to rent a car and drive, you’ll enjoy the scenic trip through the deserts of Nevada, parts of Arizona and the incredible Virgin River Gorge as you enter Utah.

If a road trip is more your style, you can’t beat the scenery! Driving time from Los Angeles is 5 1/2 hours, San Diego is 7 hours, Phoenix/Scottsdale is 7 hours, Denver is 9 1/2 hours. Load up your music and books on tape and drive your way to relaxation!