Here's the challenge. Create a daily spa menu with 1,000-1,200 calories. Do not use refined sugar or salt. Use fresh fruit, vegetables, low-fat animal proteins, fish and whole grains. That's how chef Christine Denney at the Oaks at Ojai begins every day. She prepares meals using full-flavored, fresh ingredients. To celebrate fig season, she demonstrated three easy-to-prepare dishes: a stuffed baked figs appetizer, a side dish of fig salsa and a bitter greens salad with figs, almonds and Manchego cheese.

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