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Malibu Beach Recovery Diet: Romantic Dinners

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Malibu Beach Recovery Diet: Romantic Dinners

By Chef Licia Jaccard
In Malibu Beach Recovery Diet, Recipes

Romantic Dinner at the Beach.jpgRomantic Dinners are all about getting back into that special mood where you acknowledge the feelings that you have for that special someone: the attention to details, the anticipation, the time spent thinking about how this particular event will unfold, all of this consolidate the magic of that exceptional relationship. 

One would think that we could treat our relationship with ourselves with as much consideration and kindness.  As you progress in regaining control over what fulfills you, what makes you happy, what treatment you deserve from yourself and others, this empowerment will generate feelings of respect, of newfound admiration of the way your body can serve you and this relationship will be the most rewarding experience you will ever go through. 

But, I am digressing from my active assignments at the Malibu Beach Recovery Center there.  Let’s stick to preparing a simple Romantic Dinner according to the rules of the Malibu Beach Recovery Diet for that special someone.

Here is an amazing elegant dinner that can be mostly prepared in advance to free up your time to be with your loved one, food that will be amazing to enjoy and easy to share and that will leave the stamp of “Incredible!” both in your memory and in your taste buds.

First — little cucumber bites filled with tuna tartare. This has to be one of the easiest bite sized dishes that renders an amazing result.  The spiciness of the tuna tartare wrapped in the cool and crisp cucumber makes this a favorite all around. It looks and tastes irresistible but yet is very light and airy when you bite into it.

In addition to this tasty appetizer, I could not resist giving you the recipe for a playful take on caprese.  The thinnest slices of raw beets sandwich a creamy goat cheese filling with a rosemary cream sauce. Nothing prevents you from cutting your beet slices with a heart cookie cutter to make it even more special.

The main dish is a lovely plate of scallops cooked in a lemon-infused olive oil and topped with a sweet agave-lime combination sauce.  Once again, the dish explodes with taste and brightness but is simple and sophisticated.  Serve with a side of brown rice with chives.

Our dessert is the epitome of what a light dessert should be: the incredible burst of flavors leaves the senses completely fulfilled and energized. 

When you think of an amazing meal, this can be achieved in total harmony with the principles of the Malibu Beach Recovery Diet, and no sacrifice whatsoever to taste and quality.  

Treat yourself well, you totally deserve it.


Click on “Continue Reading” for the Recipes


Spicy Tuna Rolls in Cucumber Ribbons

Serves 2


1 pound very fresh yellowfin tuna steak, cut into ¼ inch slicestuna steak.jpg

3 Tbsp snipped fresh chives

2 Tbsp toasted sesame oil

1/4 cup low-sodium soy sauce

2-3 Tbsp rooster sauce

2 Tbsp rice vinegar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 mayonnaise

1 tsp chili paste

3 Japanese or persian cucumbers

1 tsp toasted black sesame seeds (you may use a mix of black and white also)



In a medium bowl, combine the tuna, chives, sesame oil, soy sauce, rooster sauce, vinegar, salt and pepper.  Cover tightly with plastic wrap and refrigerate.  

Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate.

Using a mandoline, slice the cucumbers lengthwise as thinly as possible into approximately 5 inch lengths.  Season with salt and pepper to taste.  

Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice.  Roll up.  

The cucumber when very thinly sliced, will stick together and stay rolled without a toothpick.  Continue making rolls with the remaining ingredients. 

Fill the pastry bag fitted with a small tip or a reseal able plastic bag with the corner snipped off with the spicy mayonnaise. Tip each roll with a small dollop of the mayonnaise and a sprinkling of the toasted sesame seeds.


Beets with Rosemary-Cream Sauce and Goat Cheesebeet.jpg

Serves 2


Goat Cheese

 1 12-oz log of goat cheese

2 medium shallots, peeled and diced

Zest of 1 lemon

1/2 cup freshly squeezed lemon juice

1 Tbsp Dijon Mustard with grains

Rosemary-Cream Sauce

 1 tsp minced rosemary

1 Tbsp freshly squeezed lemon juice

3/4 cup water

Pinch of sea salt

1 clove garlic, peeled

Freshly ground black pepper


 2 medium beets (2 inches in diameter or more), peeled

2 Tbsp extra-virgin olive oil

1 Tbsp freshly squeezed lemon juice

1/2 tsp sea salt

2 Tbsp high-quality aged balsamic vinegar

Microgreens or other herbs, for garnish


Goat Cheese
Process all ingredients in a food processor until as smooth as possible.  Place on a sheet of plastic wrap and roll to form a log.  Place in the refrigerator or the freezer and let the cheese stiffen so that it is easier to cut in neat slices.

Rosemary-Cream Sauce
Puree all the ingredients in a high-speed blender until smooth. 

To Finish
Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less). 

Use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 20 slices—10 per serving, with a few extra to spare. 

In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff. 

Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently. 

Spoon the sauce onto serving plates, and arrange the beets on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.

Scallops in Agave Lemon Sauce  lemon zest.jpg

Serves 2


 1/4 cup olive oil

1/4 cup grated lemon zest

1 tsp agave syrup

1/2 tsp fresh lime juice

Half a ripe papaya, peeled and diced

1 1/2 Tbsp minced red bell pepper

2 tsp chopped cilantro

1 tsp chopped green onion

1 tsp minced red onion

Pinch of salt

1 lb large sea scallops (about 8)


In a small bowl, combine 3 Tbsp of the olive oil and the lemon zest. Let sit for one hour at room temperature. Strain the mixture, using a fine sieve. 

In another small bowl, combine agave and lime juice. Add the remaining ingredients for the papaya relish and mix well. 

Heat 1 tbsp olive oil in a large sauté pan. Dry the scallops thoroughly with paper towels before putting in the pan to ensure even browning.  Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. 

For each serving, place 4 scallops on a plate and drizzle with one tablespoon of the lemon oil over the scallops. Top with two tablespoons of the papaya relish. 

Raspberry Velvet Thumbnail image for fresh raspberries.jpeg

Serves 2


 1 12-ounce package frozen unsweetened raspberries, defrosted, or 12 ounces fresh raspberries

1/3 cup seedless black raspberry preserves wit no sugar (Smuckers)

1/4 cup water

4 fresh mint sprigs

8 to 10 fresh raspberries


Puree the berries and the thawing juice with the preserves in a food processor or blender, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.) 

Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety. 

Place two stem glasses in the freezer or refrigerator until serving time. 

At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint and a few fresh raspberries. Serve immediately. 

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