The Ranch Spring 2024 Newsletter header

A Note from Sue & Alex


Dear Ranch Alumni,

This Spring marks a momentous occasion for The Ranch family as we have unveiled The Ranch Hudson Valley!

We are thrilled to bring our results-oriented, structured wellness program to the East Coast and have found the perfect backdrop – a private lakefront estate nestled on 200 forested acres in the lower Hudson Valley – for our transformative experience. We welcome you to our new home with 3-night, 4-day and 4-night, 5-day health programs in this spectacular setting.

The restorative beauty of the region inspired us to create a space where tranquility and transformation go hand in hand. It’s a destination to reconnect with nature and rediscover your zest for life while connecting with others through our trusted wellness practices that have been long cherished at our Malibu location. In this newsletter, you’ll meet our incredible Executive Chef Michael Narciso who shares a few seasonal recipes currently on the menu. 

Whether you’re drawn to the wildflower-filled trails and ocean views of Southern California or the verdant expanse and flowing rivers of the Hudson Valley, let this be a time of personal growth and joyful discovery. We invite you to join us in embracing this new adventure, one that promises to enrich and expand the wellness experience you’ve come to love at The Ranch.

In health,
~ Sue & Alex

Introducing the Hudson Valley

The newest destination to experience our results-oriented wellness program is here and less than an hour from Manhattan! Nestled amidst 200 forested acres at our historic lakefront estate, The Ranch Hudson Valley is the ideal destination to begin a transformative journey. Stays of 3 nights, 4 days or 4 nights, 5 days are designed to improve one’s physical and mental health while fostering meaningful human connection. Within an intimate group of 25 guests, the active daily schedule includes the core elements of our signature program – hiking, strength training, restorative yoga, and massage along with a coveted nap time. For nourishment and revitalization, all meals are plant-based and crafted using seasonal organic ingredients.

The result is a complete reset, tailored to one’s level and needs while creating meaningful and positive change in one’s life.




Relive Summer Camp

As Summer approaches and the kids head off to camp, we encourage you to consider a wellness retreat of your own. Both of our locations are decision-free sanctuaries, where the focus is entirely on you. Unwind and embrace our structured schedule as you enjoy the rejuvenating powers of nature while meeting new people. Stay for a week or longer in Malibu or a shorter experience in Hudson Valley and indulge in breathtaking hikes, invigorating fitness classes, nourishing meals and restorative amenities, all in the intimate company of your fellow guests.

Rediscover your youthful spirit and return home from your personal ‘Summer Health Camp’ completely revitalized, refreshed and with results.




If you are ready to take your stay in Malibu to the next level, we invite you to enhance your experience by adding a Saturday night before and/or after our signature weeklong program. With a full day of programming, including the choice of a 2- or 4-hour hike and of course a massage, this extra time allows you to get a jumpstart on the week and re-enter with ease while enhancing the benefits of your overall visit.

For a more impactful stay, consider a Multi-Week Program, the ultimate transformative experience which offers dramatic, measurable results. Stays of two weeks or longer include the Saturday in between and allow you to delve deeper into our life-changing program while offering ample time to experience all of our healing modalities.




Trending Treatments at The Ranch Malibu

Experience the power of Somatic Energy Release Therapy (SERT), now available at The Ranch Malibu. Led by Ranch Program Guide, Paisley O’Shea, this gentle, healing modality is designed to target and release chemical, physical or emotional blockages within the nervous system.  Through intentional touch along the sacrum and cranium, SERT focuses on the body’s innate ability to heal by guiding the nervous system back to a more balanced state. The perfect complement to Energy Healing, this treatment encourages a profound release and offers a path toward renewed energy and a peaceful state of mind.

The Ranch Malibu is nominated

We are delighted to share that The Ranch Malibu has been nominated in Conde Nast Traveler’s Annual Readers’ Choice Awards and we would be grateful if you could support our team with a vote. You can find us at the link below, simply type in The Ranch Malibu.



Taste of The Ranch header

Meet the Chef

Executive Chef Michael Narciso brings a passion for plant-based cuisine along with more than three decades of experience to his role at The Ranch Hudson Valley. Most recently, he successfully operated a primarily plant-based cafe in the Hudson Valley, a pivotal time in his career that deepened his focus on plant-based cooking. This experience highlighted the transformative impact of a plant-based diet on his patrons, reinforcing his belief in the power of food as medicine. With almost a decade following a plant-based lifestyle himself, Chef Michael is eager to share his expertise and nurturing approach to the menu at The Ranch Hudson Valley and contribute to the future of our society’s health and well-being. Check out a few of his recipes currently featured on the menu at The Ranch Hudson Valley.

Basil Crusted Zucchini Ravioli & Pomodoro Sauce
Serves 4

Cashew Cheese
1/2 cup raw cashews (soaked in room temp water for at least 2 hours)
1 tablespoon nutritional yeast seasoning
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
¼ teaspoon sea salt
1/8 teaspoon black pepper
2-3 tablespoons water (add more if needed)

Pomodoro Sauce
4 tablespoons minced garlic
1/4 cup olive oil
1 can (28 ounces) San Marzano plum tomatoes
Fresh basil & salt to taste

4 tablespoons dry basil
2 green zucchini
4 tablespoons cashew “cheese”
4 tablespoons arugula (coarsely chopped)
1/2 cup Pomodoro sauce (marinara sauce)

To make the Cashew Cheese:
Put the drained cashews, nutritional yeast, lemon juice, garlic powder, salt and pepper in a food processor and blend until the cashews break down into a coarse wet meal. Scrape down the sides and then turn on the processor and drizzle water in for 15-20 seconds. Scrape down the sides again and process for 2 minutes more or until the cashew “cheese” is smooth and thick (add more water if necessary, consistency should be like hummus).

To make the Pomodoro sauce:
Sauté the garlic in ¼ cup olive oil. Add 1 can San Marzano plum tomatoes and, using the same can, add 1 can of water. Cook on high heat until the tomatoes come to a boil and lower to a soft rolling boil for 2 hours – but do not stir!

When the sauce is reduced by half, mash down the tomatoes with a potato masher. Season with salt and fresh basil and let rest for at least 30 minutes (you will have extra).

To make the Ravioli:
Using a peeler, peel the zucchini into ribbons. Depending on the size of the ravioli you want or how large the zucchini is, lay 4 or 5 ribbons on a surface in a slightly overlapping pattern. Use fewer ribbons for small ravioli and more for a larger ravioli. Place cashew “cheese” and arugula towards the bottom of the ribbons and fold up.

Repeat the 4-5 ribbon pattern without the cashew “cheese” and arugula and fold over the open ends of the ravioli until you have an enclosed zucchini “pocket” ravioli.

Dust the ravioli in dry basil and sear in a cast iron pan over medium heat with the seam side down first to aid in sealing. Repeat on the other side.

Place the pomodoro sauce on the base of the plate and place 1 or 2 zucchini ravioli (depending on size & desired portion) on top.


Beet Burger Sliders:
Makes approximately 6 sliders

Lentil Husk Buns
1 cup red lentils (soaked overnight or a minimum of 2 hrs)
1/4 cup psyllium husk
1/4 cup water
1.5 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
Sesame Seeds (for garnish)

Beet Burgers
1 cup diced beets
1/2 cup walnuts
1/2 cup oats
1/2 cup flaxseeds
1/2 tablespoon garlic powder
1/2 teaspoon rosemary powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup water
1/2 tablespoon coconut aminos
1 cup cooked black beans
Your favorite toppings (lettuce, tomatoes, pickles, grilled onions)

To make the Lentil Husk Buns:
Preheat convection oven to 350°F (175°C).

In a food processor, combine the drained lentils, psyllium husk, water, olive oil, and salt. Sprinkle baking soda over the ingredients in the food processor, then add apple cider vinegar on top of the baking soda. Blend until a soft dough forms, about 1-2 minutes.  Remove the dough and shape it into 5-6 balls.

Using a scoop or your hands, press the mixture tightly into balls (slightly smaller than a golf ball) and place them on a baking sheet. Sprinkle sesame seeds over the top of each bun.

Bake in the preheated oven for 15 minutes or until the buns are golden brown. Time may need to be increased if using a conventional oven.

Remove and let cool before slicing in half.

To make the Sliders:
Finely chop the beets in a food processor. Add all of the other ingredients, except for the black beans, into the food processor with the beets and blend until the mixture is wet but holds together, resembling ground beef.

Mash the black beans with a potato masher and mix the beet mixture with the mashed black beans until well combined.

Using a scoop or your hands, form the mixture into burger sliders and place them on a baking sheet. Press down lightly to flatten.

Brown the patties on a pan or flat grill for approx 5-10 minutes on each side on medium heat.

Place the burgers and your preferred toppings on the bun and enjoy!

Pumpkin Seed “Scramble”
Serves 3-4

1 cup soaked pumpkin seeds
1 cup water
1/8 cup nutritional yeast seasoning
1/2 tablespoon onion powder
1/2 tablespoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon black salt
Veggies of your choice (we like sauteed onions, tomatoes and spinach)
Your favorite hot sauce (optional)

Drain and rinse the soaked pumpkin seeds. Place the pumpkin seeds, water, nutritional yeast, onion, turmeric and garlic powders, and black salt into a blender and blend until smooth.

Pour the mixture into a greased pan and cook until scrambled. Add your preferred veggies, top with hot sauce and enjoy!

In the Library

By James Nestor

Forks Over Knives
Apple TV

Heal Your Nervous System
By Dr. Linnea Passaler

The Menopause Brain
By Lisa Mosconi, PhD 

Move the Body, Heal the Mind
By Jennifer Heisz, PhD

No Mud, No Lotus
By Thich Nhat Hanh

Why We Sleep: Unlocking the Power of Sleep and Dreams
By Matthew Walker, PhD


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