[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]
[elementor-template id="1805"]

Press & Accolades

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et.

Archive
Categories
SUSHI By Charlie Wagner, Director of Wellness Tools needed: Bamboo roller Ingredients: Seaweed paper Wasabi (fresh or powdered) Umeboshi (whole or paste) Sushi rice Ghee Carrots Zucchini Collards Dried herbs Sprouts Sushi grade fish (fresh) Directions: In pressure cooker, start by making your sushi rice. The best ratio I’ve found is 2:1 … 2 parts water to 1-part rice. Cook for 6 minutes once the pressure cooker has been brought up to high pressure and let come down naturally. Your rice will be stunning and perfectly sticky every time. In a new pan, add ghee and dried herbs and…
GLASS NOODLES By Charlie Wagner, Director of Wellness Tools needed: 1 or 2 sauté pans (I prefer to use 2) Ingredients: Mung bean noodles (glass noodles; one bunch per person) 1/8 c cooking sake 1/8 c white wine up to 3T coconut aminos, braggs or soy sauce (this measurement is for 4 bunches of mung bean noodles) 2-3T mirin 2T sesame oil or sunflower oil 3T grated ginger egg (one per person) tofu (cut & press to get all liquid out – optional) 1/2 t salt pepper to taste 1/2 c to 1 c squash (bite size pieces; not…
JAPANESE DASHI SOUP by Charlie Wagner, Director of Wellness (You can make this a fish or vegetarian soup.) Tools needed: Pressure cooker, instant-pot or a pan. Ingredients: 6 cups water 1/2 bag of kombu seaweed 1/2 bag bonito flakes mushrooms (optional) 2 bunches mung bean noodles 1 cup squash in 1/2 inch cubes (kabocha/butternut/acorn) greens (collards, broccoli – add as little or much as you like) small piece of fish / tofu (4 ounces per person) 2-3 Tbsp white miso Dashi broth: First add your water to the pan and top with kombu seaweed and bonito flakes. Cook for…
Archive
Categories
City Pages: Best of the Twin Cities ®, Reader’s Choice
Star Tribune, Minnesota
Minnesota Bride Magazine, Best Spa for the Bridal Party Finalist
Lake Minnetonka Magazine, Runner Up
Minnesota Bride Magazine, Finalist
LillieNews.com: Reader’s Choice

SALON OF THE YEAR

Salon Today Magazine