Name: Cashew Chard "Burritos
Yield: Makes 6 servings
Ingredients: 1/2 cup dried French green lentils; 1 teaspoon olive oil; 1 medium onion, peeled and finely diced (about 1 1/2 to 2 cups); 2 cloves garlic, minced; 1 cup carrots, finely diced (2 medium or 3 small carrots); 6 ounces firm tofu, rinsed, patted dry, and diced (about 1 cup); 1/2 cup (2 1/2 ounces) raw whole cashews; 2 tablespoons fresh basil leaves, finely chopped or 1 1/2 teaspoons dried; 2 tablespoons fresh oregano leaves, finely chopped or 1 1/2 teaspoons dried; 1 teaspoon ground cumin; 1/2 teaspoon sea salt; 1/4 teaspoon dried hot red pepper flakes; 1/4 teaspoon freshly ground black pepper; 6 large, unblemished Swiss chard leaves, trimmed plus extras in case of breakage; large collapsible steamer basket

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa.

Editor's notes:

Filling can be prepared up to 3 days in advance and re-warmed in a sauté pan over moderately low heat before rolling "burritos."

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.