A Healthy Meal Plan from The Ranch at Live Oak


- By Geraldine Campbell

The Ranch at Live Oak, Malibu’s luxury wellness retreat, pairs a grueling schedule—four hours of mountain hiking, plus core work, strength training, and yoga—with some of the best food we’ve every tasted. And it just happens to be vegetarian. We asked executive chef Rob Dalzell, who joined the Ranch in 2012, for a day’s worth of healthy meals. The best part? You can indulge, guilt-free. 

Breakfast Berry Smoothie

This substantial smoothie is packed with vitamins and nutrients, as well as fat and protein. It’s a meal in a glass.

Ingredients (serves 2-3)

1 cup fresh berries
1/2 cup kale leaves
½ banana
½ cup pineapple, diced
½ avocado
¼ cup broccoli
orange juice

Combine all ingredients in a blender. Add enough orange juice to get to your desired consistency. For a sweetie smoothie, add more berries.

Smoked Beets, Cashew Dill Cream, Orange Segments

Beets are a hearty meat substitute, while cashews give the dressing a dairy-like quality.

Ingredients (serves 2)

4 beets
1/2 cup raw cashews, soaked for 12 hours, rinsed and drained
3/4 cup almond or hemp milk
2 tbsp lime or lemon juice
1 tsp apple cider vinegar
1 tsp agave nectar or sugar
1/4 tsp salt
1 tbsp chopped dill
1 orange, peeled and segmented 

Preheat the oven to 350 degrees. Wrap the beets in aluminum foil, then roast until tender, approximately one hour.  Let cool, peel, and slice into wedges.

For the cashew dill cream, combine the cashews, nut milk, citrus juice, vinegar, agave, salt, and dill in a blender and process until smooth. Pour the mixture into a small saucepan and cook over medium-low heat, stirring with a whisk, until thickened. Let cool, stirring occasionally. 

Toss the beets and orange segments with the dressing and serve.

Zucchini Fettuccini with Pesto and Cauliflower Bolognese

This fresh alternative to regular pasta is perfect for summer.

Ingredients (serves 4)

For the fettuccini:
4 large zucchini 
¾ tsp kosher salt 
5 medium tomatoes 
¼ cup extra-virgin olive oil

For the pesto:
2 cups packed fresh basil leaves
2 cloves garlic
¼ cup pine nuts
2/3 cup extra-virgin olive oil, divided
Salt and pepper

Trim and peel the zucchini, then use a mandoline or vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into ¼- to ½-inch wide strips to make them look like fettuccine. Transfer to a colander, toss with salt, and let drain for about 30 minutes. Rinse well and pat dry. 

Pulse the basil, garlic, and pine nuts in a food processor. Add the oil gradually with the motor running and process until fully incorporated and smooth. Season with salt and pepper. 

Toss the fettuccine with the pesto and serve.

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