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333 Cordova Rd
Santa Fe, NM 87505
Phone: 505-986-0362
Website: www.bodyofsantafe.com
Hours: Mon-Sun 7-9
Se habla español: Sí

This tropics-inspired luxurious spa offers massage, bodywork, facials and body scrubs, a yoga and movement studio, natural café, childcare and gift boutique.

Why is the BODY cafe a Farm to Restaurant participant?

Owner Lorin Parrish and new chef Desiree Kuhn are committed to purchasing local food. All of their vendors deliver except for produce they purchase from the Farmer's Market and it works wonderfully for them. Working with local vendors, farmers, growers and collaborators is essential to the BODY philosophy and way of life.

Who do they purchase from locally?

Pollo Real • Agapao Coffee • Sunshine Farms • Shepherd's Lamb • Santa Fe Tea Company • Iahu's Organics

Why is purchasing local important?

"With the thrust of globalization, we find it imperative to go deeper into your own community and grow from the small building blocks in which we are ALL made. Community, simplicity, quality, ORGANIC: these are more than words, but a true belief system."

Ask the Staff!

Most of the staff knows the owners/growers personally when they come to deliver. They also educate through their menu, websites and keep informed on new items via open dialogue.

"We are so proud to continually be a part & avid supporter of The Santa Fe Alliance & The Farm to Restaurant Project!"

"Dear Kathleen, Thank you for inviting me to teach the Raw class at the market! It was great fun and I appreciate all of the work you and your team put forth for these great events. WoW! I left feeling so happy to live in a community that supports our farmers and community.... especially as the rest of the world runs amuck! - with appreciation and love, lorin"

Cook with the Chef Recipes:

Sweet Potato Chips

1. peel and slice 2-3 medium-sized sweet potatoes

2. Place in bowl and toss with 1 Tbsp. olive oil, 1/8 Tbsp. coriander, 1 Tbsp. fresh rosemary (mashed) and 1/8 tsp salt.

Spread on mesh screen, place into dehydrator for 4-8 hours at 108 degrees

Raw "Fried" Onion Rings

1 large sweet onion cut into rings

First Coating:

4 Tbsp. olive oil

2 Tbsp. water

Himalayan salt to taste

Second Coating:

1 c. ground golden flax seeds

1/2 c. ground cashews

1-2 tsp. paprika

Himalayan salt and fresh ground pepper to taste

Dip each onion ring into the 2nd coating, then the 1st coating and again into teh 2nd coating. Place coated onion rings on mesh screens in the dehydrator for 8 to 14 hours at 108 degrees (or until crispy).

Raw Kale Chips

2 Bunches of Kale (chopped in 1-2'' squares)

1/4 c. olive oil or coconut oil or flax oil

Himalayan Salt

1/2 a lemon

Raw Honey or Agave

1. Wash kale, spin or blot dry

2. Set dehydrator at 108 degrees

3. Place kale in a large mixing bowl. Take about 2 Tbsp. of oilve oil, flax oil, or coconut oil and pour it over chopped kale.

4. Sprinkle 1 tsp. salt over the kale along with lemon juice. Massage the salt, olive oil and lemon into the kale for about 2 minutes. Last, drip a sparing amount of raw agave or honey on the kale and very gently massage in.

Spread on mesh screen, place into the dehydrator for 2-4 hours at 108 degrees

Hummus Dip

1 can garbanzo beans

2 cups tahini

1 cup lemon juice

9 cloves garlic

1 bunch green onions

1 basil

1 c. parlsey

2 Tbsp. cumin

2 c. olive

1 Tbsp. celtic sea salt

Process all ingredients in 4 batches.