By supporting the body’s natural detoxing capabilities through food and movement, you will learn how to safely remove toxins that have built up in your tissue - leaving you feeling sharper, leaner, and full of energy. We’ll talk about easy ways to add in more nutrients and how to crowd out the foods that are weighing you down like dairy, soy, and gluten. And yes, it involves drinking those delicious, green drinks!
You’ll walk away with healthy recipes so you can easily make these meals at home. We will also practice yoga and incorporate detox boosting postures and symptom-relieving techniques, so that when you experience cravings or headaches from not drinking coffee, you’ll have your toolbox packed with tricks to help you get through.
Class will finish with restorative yoga poses that help activate the parasympathetic nervous system, which is what helps us rest, restores energy, and allows the body’s organs the space to do their job. You’ll return home rested and packed with helpful tools to get through your cleanse with ease.
Cost: $55 for two sessions. Space limited to 15 students.
It has been to cold in New York this last week to drink cold smoothies! So instead I though I’d share a recipe for nut milk. It is so much easier than you think to make it yourself. You can use the nut milk as a base for smoothies, make hot chocolate or chai tea, make chia pudding or pour it over your granola.
Raw Almond/Nut Milk
1 cup almonds (or any nut you like - Brazil nuts work really well too!)
3 cups pure water
a pinch of sea salt
1 tsp vanilla extract
1 medjool date
1. Rins and soak the nuts in pure water over night or for 8hrs.
2. Drain the water from the nuts and rinse again. Add to the blender.
3. Add in 3 cups of pure water and the salt.
4. Blend until smooth. Drain the liquid through a fine mesh strainer, cheese cloth or a nut milk bag.
5. Add the now pulp-free milk back to your blender with a date and the vanilla extracts. Blend again until smooth and enjoy!
Photo: Patryce Bak
Alkaline diets, PH and low acidity are buzz words I’ve been hearing a lot of lately. The alkaline diet is about eating more foods that are more alkaline on the PH spectrum to help our blood achieve a more balanced PH level. Even though there is a lack of research in this field, it is safe to say that eating more fruits and vegetables are good for you!
The modern wester diet tends towards a lot of processed foods that tend to also be very acidic, such as refined grains, dairy, sugar, soda and meat products.
So, to help re-balance, it can be a good idea to eat more foods that come from the other end of the spectrum, such as fresh fruits and vegetables - and especially those leafy greens! And there’s a big bonus; eating a more alkaline diet full of fresh greens can also do wonders for your skin, creating that irresistible glow.
So, the smoothie of the week is packed with just that - leafy greens - for alkalinity, detox boosting and a nutritious punch. Oh, and it’s really delicious too!
1 packed cup spinach
¼ cup coconut water
1 cup almond milk
1 tsp chia seeds
1 scoop protein powder (hemp, pumpkin or pea works great!)
Blend it all up, sip slow and enjoy!
It’s flu season, at least here in New York. And so, it’s time to boost your immune system!
I’ve written two articles over the last week on MindBodyGreen.com. Check out my 5 All-Natural Alternatives To Flu Shots and Have The Flu? 5 Things You Should Do Right Now!
Knock yourselves out :) And you know what they say in the boys scouts: Be Prepared!
Here’s my recipe for a potent, immunity boosting
Grate 1 tbsp fresh ginger into a cup and pour hot water over it.
Let it steep for 5-10 minutes.
Add the juice of 1/2 lemon, a sprinkle of cayenne papper and one tsp of raw, local honey.
Sip and enjoy slowly.
Perfect on a cold winter morning!
Are you still scared of kale? This smoothie will finally make you a convert. With avocado for creaminess and pear for sweetness, the kale’s more bitter flavor completely dissapears. But the benefits are still there; minerals, vitamin A, C and K, 45 different antioxidants to fight off free radicals, detoxing properties and fiber for digestive aid.
Hale to the Kale
handful of cilantro
1 cup kale (packed)
½ inch ginger
½ cup coconut water
1 scoop protein powder (hemp, pumpkin or pea works great!)
pure water - as much as you need to reach your desired consistency
Blend it all up, sip slow and chew!
After a few weeks of heavy eating and drinking (I’m assuming here) give your belly a real probiotic and enzyme boost with this delicious, creamy smoothie. The coconut yogurt provides healthy fats and god bacteria to help restore your gut flora. And papaya is famous for it’s potent enzymes that aid in digestion.
Drink up for you belly!
1 cup papaya
1 cup coconut kefir, yogurt ( aka cultured coconut milk)
juice from ½ lime
1 tbsp raw honey
Blend it all up and sip it slow.
Time for another smoothie. This week I added some extra super power to help us all get through the Holidays! Spirulina is a good source of GLA - the fat our brain most desires, as well as protein and cancer fighting properties. Maybe best of all - it’s a real energy booster - something I think we can all need this time of year.
Oh yeah - and the Prince themed song titles continue.
1 tbsp coconut manna
1/2 cup almond milk
1/4 cup coconut water
1 tsp spirulina
1 scoop vanilla protein powder
Blend, sip and chew…
I love giving home made, edible treats as Holiday gifts to friends. There is something so nice about spending the time to make something with a little dose of love added! I made this over the weekend for a lovely couple I’ve been coaching this fall. They are expecting a little baby girl and spending the holidays nesting at home in Brooklyn… I thought some sweet and delicious snowballs would be the perfect gift.
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons coconut oil
3 tablespoons maple syrup (go for Grade B if you have!)
2 tablespoons unsweetened coconut milk (the canned kind)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1. Place 1 cup of coconut and the coconut oil in a food processor or high power blender (Vitamix etc) Process on high speed until it turns into a paste.
2. Add in the rest of the ingredients, waiting to add the rest of the coconut until the end - as you want that to simply blend - and save a few tablespoons of shredded coconut for rolling.
3. Shape the batter into bite-size balls and roll them in the remaining shredded coconut. Let them sit in the fridge for a hour before eating or packing into a jar for gifting (this is the hardest part!)
Stores well in the fridge for weeks (right!)
(recipe adapted form thekitchn.com)
This week’s smoothie has got some green goodness! The avocado adds healthy fat and makes it super creamy and the coconut water add delicious hydrating sweetness. Pear is an under-utilized fruit in the smoothie world, but for no good reason! And I’m sticking with the Prince themed names….
(The Green) Kiss
1 cup Coconut water
1 packed cup of spinach
1 tbsp flax seeds
pure water - add enough to make it creamy but drinkable. Or keep it lusciously thick and eat it like a pudding.
Remember when I wrote about the GOMBBS, the five foods that fight cancer; greens, onions, mushrooms, beans, berries and seeds? While I save my berries and seeds for my smoothies, I managed to create a delicious recipe with the rest of them!
This is a perfect dish when you’re craving some comfort-food but would rather not deal with the inevitable guilt…
Here’s the recipe for you.
Gluten Free Pasta with Greens and Mushroom Sauté
1 cup uncooked brown rice or quinoa pasta (penne or fusilli works great)
1 tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, chopped
2 cups sliced mushrooms of your choice
1 cup broccoli florets
1 cup cooked adzuki beans (but any other beans would work here too!)
2 cups chopped kale
1 small can of anchovy filets, finely shopped
1/4 cup chopped, fresh basil
- Heat a deep pan or skillet, add the olive oil and minced garlic
- Add the chopped onion and sauté for about 5 minutes
- Cook the pasta according to the package instruction. Drain and set aside
- Add the mushrooms and broccoli, sauté for another few minutes
- Toss in the kale, cooked beans and anchovies.
- Finally toss together the pasta with the sautéed vegetables.
- Add in the basil just before serving.
If you liked this recipe, you might want to check out the other Recipe’s on my blog too!
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Let me know how you like it.
Comment below and share it with your fellow gluten-free explorers.