Consumer Health Features

Eating to Wellness: Recipes and Insider Menu Tips For People in Recovery

By April MacIntyre Aug 24, 2012, 6:21 GMT

Chef Esmael A. Paniza, known affectionately as “Mangi,” was hired by Cliffside Malibu’s CEO and Founder, Richard Taite, for his exceptional ability to create a variety of cuisines to help their patients heal and rebuild their bodies.

One forgotten aspect of wellness in a rehabilitation facility is the food that is served to people detoxifying from a myriad of chemical compounds. 

Often times these patients are nutrient starved and have no idea how to eat for optimal health and best results for recovery.  When destructive behaviors take over, the body suffers from lack of sleep and proper diet. This is why alcoholics and drug addicts who are not sober look so haggard and old before their time.

Cliffside Malibu, http://www.cliffsidemalibu.com/  a luxury treatment facility nestled in the Malibu Hills, distinguishes itself from other facilities by the quality of their staff, including a special Chef who creates remarkable organic and varied menus for all their patients, from meat eaters to vegans, all of whom have starved themselves of nutrients in large part because of their varied substance abuse.

Chef Esmael A. Paniza, known affectionately as “Mangi,” was hired by Cliffside Malibu’s CEO and Founder, Richard Taite, for his exceptional ability to create a variety of cuisines to help their patients heal and rebuild their bodies.

“The nickname 'Mangi' was given to me by my late godfather. Little did I know that this name means 'eat',” quips Chef Mangi, whose background in the The Art Institute culinary arts program earned him the “Highest Achievement Award” and High Honors at his culinary arts’ school graduation.

“I love what I do. I think love is the best ingredient of all that you can put in any cooking,” says Chef Mangi.

Did you know that in order to fully recover from chemical dependency, you need to restore the nutrients your body has been robbed of while using drugs or alcohol? The Cliffside Malibu menu planning revolves around the guests’ dietary preferences, Kosher, vegan, vegetarian, macrobiotic, and also tailors it with what’s in season.

“I do not hesitate to ask our clients what they want or like to eat. When they tell me what they wish for, then we put our twist to make it healthy and more nutritious by substituting key ingredients and or the cooking method the recipe calls for.  Altering these things can significantly change the food’s overall health value and the impact it can have in people who are detoxing and in recovery,” says Chef Mangi

At Cliffside Malibu, Chef Mangi is tasked with enticing truly sick and worn down people into eating healthy meals, and he takes exceptional care in creating visual masterpieces that make the job a bit easier.

“My success is all from my team and our collaborative efforts, I am just a vessel to convey what Cliffside Malibu is all about for our recovering guests.  The best part of my job is knowing that we are part of someone’s recovery and healing and that at the end of the day, no matter how tired and beat we are, we know that we have made a difference and impact in someone’s life.  Through our hard work and food, we are helping our clients heal and recover. The clients’ appreciation and gratitude is the most rewarding part of my job,” says Chef Mangi

Cliffside Malibu is renowned for their fantastic food and this actually has a great impact on the speed of people’s recovery. Food, made with love and respect, is a tremendous gift one person can give to another.

Patients respond to their daily meals with enthusiasm and interest in learning how to recreate Chef Mangi’s dishes once they leave Cliffside Malibu.

“I encourage our clients to learn by actually showing them how do nutritious, clean, simple elegant, and healthy by doing cooking lessons and having them participate. Recipes are given out and hands on is encouraged,”  says Chef Mangi

A sample menu:

Chimichurri Grilled Skinless Chicken Breast with Chimichurri Sauce

Roasted Ripe Plantain

Extra Virgin Olive Oil Sauteed Garlicky Kale

Chicken Stock Steamed Brown Rice

Green Salad with Roasted Corn, Roasted Bell Peppers, Avocado, Garden Yellow Cherry Tomatoes and Feta with Lemon Cumin Dressing

Chef Mangi says, "When available, we use our own avocados and lemons from our garden to create this menu. Other items we use in gardens are Oranges, Oregano, Green Onions, Yellow Cherry Tomatoes (when in season), Mint, Rosemary, Lavender, Mexican Limes."

Bonus Cliffside Malibu Recipe:

Chimichurri

3 bunches cilantro

18 cloves garlic

1 TBS fresh oregano chopped

1 TBS freshly ground black pepper

1 TBS Kosher Salt or Sea Salt

¼ cup vinegar

¼ extra virgin olive oil

Juice of 3 small lemons

Blend in a food processor. Reserve half to use for sauce and half for marinating. This sauce can be used for beef, fish and poultry.  Season the meat/poultry or fish with salt and pepper and marinate for at least 1 hour then grill. Pour reserve sauce on top.