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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
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  • Athleisure Studio
  • Athleisure List
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  • THIS ISSUE
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A TO Z OF D-TOXING

March 6, 2017

ATHLEISURE MAG: We are in that time of year where we are celebrating with friends for Super Bowl, Mardi Gras (whether you live in New Orleans or not) and St Patrick's Day. Whatever excuse we use to be with friends, how can we make these celebrations toxin free? 
 
SOPHIA GUSHEE
: Before these events, I try to load up on wholesome, healthy foods, and hydrate before with lots of filtered water. Once at a party, I give myself permission to enjoy what I want, but since I'm usually not hungry or thirsty from filling up before the party, I find that I simply don't desire as much at the party. But I'll scan my options at the party and pick the one indulgence I'd really enjoy, and just cherish eating that! 
 
If I'm hungry at a party, I try to stick to foods that are simple, natural options (like veggies, guacamole, and hummus; or, meats, poultry, etc if I crave it); and I minimize or avoid processed foods (popular cheeses can be processed) or foods with chemicals (like anything with artificial colors, sugars, and preservatives). 
 
If drinks are served (the alcoholic types), I've reducing my sugar intake by choosing a  tequila drink with lots of lime and sparkling water. Choosing this tequila over wine (my preferred choice for years) significantly cuts down on my sugar intake. Plus, there are reported health benefits from drinking tequila so it might even be good for me.
 
And, always, if I'm eating or drinking something unhealthy and I don't LOVE it, or it's not making me more happy, then I don't finish it. It can become waste or waist: I better love it if it's becoming waist!

AM: Labels can be very confusing even when you are trying to do it the right way what is "Certified Organics" and how is that different than "Made with Organic Ingredients" - also are there other labels or verbiage that sound similar, but have very different meanings?

SG: Labels are so confusing! One important thing to know about labels is that the FDA does not define the word "natural," so food and cosmetic companies can use it to describe their products--even if the ingredients include some very synthetic components. "Organic" is similar in that it isn't defined by the FDA, but it is regulated by the USDA, so the "USDA Organic" seal is what you want to look for. However, there are still details within that "USDA Organic" label to consider. While this isn't exhaustive of those details, here's a cheat sheet to help:
 
USDA 100 percent organic: This means that all ingredients are organic (excluding salt and water). This label is most typical on farm products like fresh produce, grains, and flours.
 
Organic: This label indicates that at least 95% of the ingredients are organic (again, excluding salt and water).
 
Made with organic: This can be used on products that contain at least 70% organic ingredients (still excluding salt and water!).

AM: We heard and have read that although labels must let us know what's in our food, there are some gray areas such as spices not having to be detailed specifically, how can people who may be allergic to certain spices know what to avoid in these foods?

SG: The FDA doesn't require specific spices to be included on food item labels, so, unfortunately, someone with an allergy to one specific spice will need to research the food products they buy. Start by narrowing your product considerations to those whose ingredient lists contain simple, recognizable ingredients. Then contact those manufacturers to have them verify in writing (like email) that.

AM: When we're shopping at WholeFoods, Trader Joe's and Farmer's Markets - how can we ensure that we are purchasing items that are toxin free?
 

SG:
This is an excellent question that doesn't have a simple solution. 

First, those retailers sell a wide range of product types (not just food but also cleaning and personal care products). And each product type has unique considerations because they have different reasons for toxic exposures. The toxic concerns vary by product type. For example, toxic concerns about cheese depend on various things. Key issues include: 1) the diet (antibiotics or growth hormones?) and farming conditions of the cow from whose milk the cheese was made; 2) the manufacturing process of the cheese (did plastics or other materials that came into contact with the food leach contaminants into it?); and, 3) food packaging (soft plastics that wrap cheese can leech toxic chemicals into the cheese). 

Second, toxin free food is rare when our environment is so polluted. For example, arsenic (the cancer-causing type has been detected in some rice and rice byproducts). Turns out, it's because arsenic can exist in high concentrations in some agricultural lands, like in Texas than compared to California ("white rice from California have 38 percent less inorganic arsenic than white rice from other parts of the country," according to Consumer Reports). Informed people can make safer choices, however. 

I prefer homemade meals so I can control the quality of the ingredients. For packaged foods, I choose products that have simple--and easy to understand--ingredients lists. No artificial colors, sugars, and preservatives. I buy local, seasonal, organic as much as possible. Frozen organic fruits and veggies are staples in my household too: They're convenient and can be more nutrient-dense.
 
AM: Is there a movement being made to

identify where our foods come from so that there is less of a murky feeling when buying foods that you think are correct?
 

SG:
Yes! There are many dedicated activists that continually strive to achieve more transparency with food items (and all consumer products, really). However, it's complicated for several reasons. One, manufacturing food has become an international effort. For example, manufacturing juice boxes involves ingredients that are often created from several countries. While there are many advantages to this international approach, it also complicates our understanding of which foods are the safest ones for us to eat.
 
Second, changes in legislation occur slowly. Instead, change has sometimes come voluntarily (before legislation) because businesses responded to pressure from consumers who demanded healthier products. 
 
This is one reason why it's so important to spread awareness of our toxic exposures: So we can each contribute to both making safer choices for ourselves today and let businesses know that we care. They pay attention to what we buy, and respond when enough of us complain!

I'm trying to help others not only eat healthier, less toxic food but also help others select healthier household products at my online D-Tox Academy. It's still in development but people can register for my free newsletter to learn about it's rollout as well as other online D-Tox programs.

AM: For those looking to snack responsibly, what are go to's that you can list that we should keep on our radar?

SG: Healthy smoothies are popular. The kids love them frozen since the kids then feel like they're having ice cream. 
 
We have lots of unsalted nuts--like almonds or cashews, although they aren't allowed in all spaces, such as schools, because of the prevalence of allergies. Dried seaweed snacks are also popular in my home. As are apple slices, and, in the summer, frozen strawberries. 
 
We also have tons of avocados. Cutting them in half, removing the pit, and sprinkling Himalayan sea salt is always a satisfying snack! You can also spread avocado slices on toast (I'll spread Vegenaise on the toast too), add salt, but also curry: Yum!

AM: How can we detox our homes, medicine cabinets as well as beauty products - what would you suggest in terms of products whether they are masstige or prestige?
 
SG:
That's such a great question but, again, hard to answer simply! As in the example of toxic exposures from cheese, the details matter. 
 
But, general strategies that would provide a great start to detoxing your home, medicine cabinets, beauty products, and more include: discarding items you don't need or use (assume most things contaminate your indoor environment); buy just what you really need; avoid spray products because inhaling the chemical formulas can be more risky; and, for similar concerns over spray products, be weary of powdered products. Not all spray and powdered products are necessarily toxic (many are) but it's hard to know which ones are safe. The Environmental Working Group has a great free online database where you can research your products to learn of their hazard rating.
 
As for masstige vs. prestige, you can't necessarily trust a product just because it's prestige and has a high price point (even if its labeling states that it's a healthier product). However, it has been my experience that the cheapest cosmetics products usually contain toxic compounds. However, I've also determined for my skin--after trying many masstige and prestige oils and lotions--my preferred products are those that are healthy enough to eat: organic coconut oil, sesame oil, olive oil, and shea butter (I look for the most unprocessed options). They just make my skin feel more comfortable!
 
I have also just started using 100% pure essential oils and really enjoy them. The lavender oil is exceptionally helpful for dry, itchy skin.

AM: How did you come into this line of work and what was your background?

SG: For about 4 years before entering, and then for about 5 years after graduating from, Columbia Business School, I worked in investment management; specifically, high-risk, high-return investments. This meant that key parts of my job were to investigate chaotic situations quickly. I'd gather facts, form key questions, pursue the best answers to those questions, assign different weights to information that I was considering, analyze the data to identify past trends of the "truth" and estimate likely future trends, estimate the likelihood that different outcomes may occur, and boil all our due diligence into a handful of key numbers. 

As a new mother, I couldn't help but apply these analytical and critical thinking skills to parenting. Each night, I reviewed books on how to care for my newborn: how to get her to sleep, how often to feed her, what to feed her, etc. It was through a nightly review of thoughtfully selected reading materials that I started to learn about toxic chemicals in our everyday consumer products, including baby bottles, toys, mattresses, and most everything else that we buy for our home.

Since I was shocked by what I was learning, my background in investment management naturally led me to research every alarming claim to see if credible sources could verify these claims. They always did. Sometimes I could verify the claims in a few hours, and sometimes it would take years because the studies and research are ongoing.
 
Frustrated by how I was learning about toxic exposures from what I buy, I wanted to gain control over the situation and so I decided to study this topic so I felt informed and empowered to make safe choices. I thought it would take me a year of focused work. But it ended up taking a total of 8 years. And I resigned from my investment management job, which I loved, when my first child was about a year old.
 
In October 2015, I finally released the guidebook that I wish I had sooner. It's titled A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposures. I wrote it to be a must-have book for every head of household, and I believe that it is! I wrote it for my younger self, hoping to make it easier for anyone else who'd like to know what they should know and what they can do about our toxic exposures. 

AM:  Chemicals affect everyone, but who is the most susceptible to this the young, young adults, adults, elderly etc?

SG: Young, developing bodies are particularly vulnerable to the effects of toxic exposures, because they are still growing. As miraculous and intricate as our bodies are, they can be affected by even small doses of toxicants, and children are the most vulnerable. Since a mother passes on her chemical body burden to her child while she is carrying, and then throughout the breastfeeding stage, it's a great choice for parents (dads, too!) to begin detoxing as early as possible. 

The elderly and those with compromised immune systems are also particularly vulnerable. 

While the rest of us are less vulnerable, the potential adverse effects from exposures to compounds found in everyday products, including our diet, can be meaningful! They have the potential to disrupt various biological processes, like metabolism, sleep, mental clarity, energy, fertility, and more.
 
AM: What are your favorite places to eat from fast casual to a nice night out with cocktails that you would suggest that get your toxin free stamp of approval?
 
SG:
Again, since our environment is more toxic than ever, toxic-free probably doesn't exist. But, studies suggest that a diverse, plant-based diet may offer protective and detox benefits to boost your body's resiliency. So my favorite restaurants are mindful of the ingredients that they use.
 
For a quick meal in New York City, I love Dos Toros, a tasty Mexican chain whose food feels relatively healthy. I always get the "Plato," with rice, beans, all the veggies I can get, guacamole, and lots of spicy sauce! 
 
For longer meals in New York City, I enjoy Blossom, which is a delicious vegan restaurant, as well as ABC Kitchen, which is an exquisite organic, local, and environmentally conscious restaurant.

AM: Why should we be so concerned about toxins and what are the effects in our bodies?

SG: With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: 

With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: tiny doses can cause adverse effects (note that one popular birth control prevents reproduction at 0.035 parts per billion; and that 1 part per billion is like 1 drop of water in an Olympic-size swimming pool); effects created from tiny doses can be different than effects created from high doses; timing of exposure matters (like when the brain or heart are still developing, and note that the brain develops into our 20s); our bodies store some of these toxic compounds and they can be released later, including to our future children when in the womb or through breastfeeding (and breastfeeding is still generally the superior way to nourish an infant); and, there can be a cocktail effect from the mixture of chemicals we are exposed to, and then there's the potential cocktail effect from when our daily exposures mix with those already in our bodies, and then different possibilities exist inside us.

We encounter many chemicals, from many sources, many times a day, from before we are born. We simply don't know yet how cumulative, chronic exposures may affect us over a lifetime, but common sense says that hacking our toxic exposures is a good idea.
 
Leading researchers and scientists (including those on the President's Cancer Panel, which is an organization that reports directly to the President of the United States) believe that exposures to these toxins have an important influence in the rapid increases in various health issues, including cancer, reproductive issues, allergies, birth defects, obesity, and neurological disorders. 
 

Read more from the Feb issue as well as A to Z of D-Toxing in mag

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In Brunch, Book, Feb 2017, Food, Lifestyle, Magazine, Mindfulness, Wellness, Womens Tags Detoxing, Consumer Reports, food, Dos Toro, Blossom, Vegan, toxic eposures, hungry, healthy, labels, FDA, Certified Organics, Made with Organic Ingredients, natural, USDA, USDA Organic, California, rice, environment, organic fruits, packaged foods, nutrient, Himalayan sea salt, Vegenaise, beauty, Columbia Business School, A to Z of D-Toxing, ABC Kitchen
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SHOT AT DOS CAMINOS PARK AVE NYC | PHOTOGRAPHY Paul Farkas | Guacamole

SHOT AT DOS CAMINOS PARK AVE NYC | PHOTOGRAPHY Paul Farkas | Guacamole

ATHLEISURE KITCHEN | DOS CAMINOS

March 3, 2017

We're only a few weeks away from the official start of Spring. Restaurants are the perfect seasonless escape as our favorite dishes, beverages and ambiance awaits us. Dos Caminos, a popular Mexican restaurant with locations in NYC is part of the BR Guest Hospitality group, and is known as a place to enjy savory and sweet options along with an array of cocktails that are always perfect to enjoy for lunch, happy hour, dinner or late night drinks.

This month's food editorial, shot at the Park Ave location, shares key dishes that can be enjoyed on your next visit. We chatted with Executive Chef Ivy Stark about how she came to work at the restaurant and why this is a haven for New Yorkers and tourists!

ATHLEISURE MAG: Tell us about your background and what led to you become a chef.

IVY STARK: I grew up in Colorado and loved to cook from the time I was a young child. My father was a hotelier so I sort of grew up in the business. I remember loving going to the restaurant shows and seeing the displays of chaud-froid and ice carvings and being enthralled. After studying history in college, an eating tour of Europe convinced me that I wanted to wanted to be a chef. I  returned to the U.S. and started cooking school in New York.

AM: Prior to being the Executive Chef at Dos Caminos, where else have you been and how long have you been at Dos Caminos?
 

IS: I've been at Dos Caminos for 14 years, before that I worked at the Border Grill and Ciudad in Los Angeles, and then moved back to New York and worked at some great fine dining restaurants such as Sign of the Dove, Cena and Amalia.

AM: What is it like being a chef at Dos Caminos and what is a day in the life like being there?

IS: It is amazing being the chef here. I have a wonderful brand to work with and a great staff that's my second family. Typically, I spend the day in the kitchens overseeing the food going out to the dining rooms. I will spend some time in the test kitchen doing research and development for new menu items and specials, and then I do have to do some administrative work, reviewing schedules, food costs, working with vendors to ensure we get the best products.

AM: What elements of your cooking style have influenced the menu? 

IS: My style is to be creative, but to respect authenticity, and the foundation of Mexican cuisine I have learned from great traditional cooks in my travels through Mexico and my ongoing study of the ever-evolving Mexican kitchen. I love bold flavors, and beautiful colors presented simply and naturally. 

AM: How does the Dos Caminos menu reflect the seasons?

IS: We are dedicated to keeping our menu seasonal and change it four times a year to reflect that, only using in-season produce. In addition, we look at the seasons in terms of textures, temperatures and flavors - lighter, cooler fare in the summer and heartier fare in the winter.

AM: During the winter and early spring, what can we look forward to on the menu? 

IS: We are in the process of working on our spring menu right now, we will be looking at what we can do with ramps, asparagus, spring radishes and onions, fava beans, pineapples, and strawberries. New York weather is fickle, sometimes spring comes around in March and sometimes we have to wait until June.

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

AM: What classics are mainstays on the menu and which ones get updated from time to time?
 

IS: The Dos Enchiladas - roast chicken enchiladas with mole poblano is a longtime crowd pleaser, as is our Shrimp Quesadilla; guests come in to order these specific items so we leave them alone. We are always looking at ways to items to reflect dining trends, but we listen to our guests' feedback. If they want us to leave something alone, we leave it alone. We have a seasonal guacamole that is updated four times a year based on the best available produce. We always have a rotating assortment of amazing seasonal ice creams and sorbets. Those are a couple of items that you can count on changing.

| Cazuela de Camarones | 

| Cazuela de Camarones | 

AM: What are your favorite dishes on the menu - from appetizer, main dish, sides and dessert?
 
IS: 
I am asked that question all the time and it's really a bit cruel - it's like asking who is my favorite friend! With that said, today if I were dining at Dos Caminos I would have the guacamole, persimmon salad, grilled Mahi Mahi tacos, Mexican street corn, and the sweet corn flan to finish; tomorrow I might choose a different menu. 
 
AM: Is there a secret menu at Dos Caminos?
 
IS:
There is - we have a secret shrimp guacamole, a chicken quesadilla, and a very special brunch item - the quesadilla benedict.
 
AM: One of our favorite times to swing by is during Happy Hour - what are key beverages that we should try on our next visit?
 
IS: 
You can't go wrong with our El Camino margarita, we use freshly squeezed juice for our sour mix and there is no substitute. I like mine up, very cold, with salt. We also make a killer red and white sangria.

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| Mahi Mahi Tacos | 

| Mahi Mahi Tacos | 

| Sweet Corn Flan | 

| Sweet Corn Flan | 

Read more from the Feb Issue as well as see Athleisure Kitchen's Dos Caminos in mag here.
 

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PIZZA + 100 PROOF VODKA, YES PLEASE

PIZZA + 100 PROOF VODKA, YES PLEASE

SUPER BOWL BITES | 100 PROOF PIZZA

February 4, 2017

Whether you're into the big game or not, everyone is thinking of where they will be and what they will be eating - and drinking! Two of your favorite treats come together while you sup-port your team! The world's only 100 Proof Pizza is an alcohol infused pie available at Vero Wine Bar and Restaurant in Manhattan which was created by Sammy Musovic, the pizza pie mastermind and restaurant owner! These pizzas are ONLY available on the day of the big game and can be picked up or delivered by calling 212.452.3354.

These booze-y pies are made with 100 proof Georgi Blue Vodka for the New England Patriots and Georgi Peach Vodka for the Atlanta Falcons! When it comes to pizza, Super Bowl Sunday is the busiest day of the year - to put this in perspective the National Restaurant Association shares that chain pizza stores will sell over 2 million pies on this day alone, over 1.3 billion wings will be consumed, 14 billion hamburger and over 50 million cases of beer will be consumed!

Pictures courtesy of Vero Cafe.

 

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SUPER BOWL STYLE

February 4, 2017

On February 5th, Super Bowl Sunday hits Houston, TX with the Atlanta Falcons and the New England Patriots. In addition, we're all excited about Lady Gaga when she hits the stage for this year's half time show.

If you can't get to the game, or Houston, we suggest watching at American Whiskey at 247 W 30th St NY, NY 10001 to cheer on your team, as well as to get great eats!

YANDY Pullover Hoodie
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90 DEGREE BY REFLEX Leggings
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| YANDY Raw Edge Pullover Hoodie | ADIDAS Superstar Silver Toe | 90 DEGREE BY REFLEX  Ankle Mesh Ring Leggings - Black Label Collection |

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In honor of National Green Juice day, we share a number of recipes with greens from Cassandra Bodzak from her new mindful cookbook EAT WITH INTENTION.

In honor of National Green Juice day, we share a number of recipes with greens from Cassandra Bodzak from her new mindful cookbook EAT WITH INTENTION.

THE ART OF THE SNACK | GREENS ARE KEY

January 26, 2017

Lifestyle holistic guide and host of the onine cooking show, Eat with Intention, Cassandra Bodzak has a new book that illustrates her focus on wellness - EAT WITH INTENTION. It combines recipes, a bit of background on them and meditation together, which makes for a balanced book to refer to as you make a number of the tasty treats. It's a book that definitely focuses on the mind, body and soul while leaving you great items to share with family and friends.

 
GROUNDING SALAD

When we are ungrounded, it feels like chaos; all the thoughts in our heads are swirling, we don’t feel solid or at peace, and we don’t make the best decisions because we’re not thinking clearly. By connecting back to nature and eating more root vegetables and warm foods, we bring ourselves back to a steady, more powerful place. Roasting vegetables—especially root vegetables—gives them a grounding energy, which has an incredible power to connect us back to the earth’s core. This salad is a great balance of both: it not only quenches the desire for the greens of a salad, but it also includes hearty roasted veggies, such as Brussels sprouts, carrots, and potatoes, along with lots of great spices, to bring you back down into your root chakra.

DOWN TO EARTH MEDITATION

Ideally, you would do this meditation on a nice patch of grass or perhaps sitting on the beach; however, you can still connect yourself to the center of the earth in just a few minutes right in the comfort of your home. Find a comfortable place to sit in easy pose close
your eyes, and start focusing on your breath—in through your nose and out your mouth. Bring your attention to where you are sitting on the floor and imagine a thick rope extending out of your being, all the way down and around the core of the earth, anchor-

ing you to it. Feel that rope crystallize and strengthen, all the way from the base of your spine into the earth’s core.  Take a moment to really embrace this connected, anchored, and supported feeling, knowing that you are being held so powerfully by this planet, and then carry that with you throughout your day. Sit anywhere from 3 to 20 minutes. When you are ready to re- lease and end the meditation, gently move your fingers and toes, rub your palms together, and place them over your eye sockets as your slowly open your eyes and expose them to the light.

Yield: 2 Servings 

Ingredients

5 tablespoons (75 ml) extra-virgin olive oil, divided
4 baby potatoes, sliced (I prefer the
colored ones, but any kind will do!)
1 teaspoon dried oregano
2 teaspoons fine sea salt, divided
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
½ cup (44 g) quartered Brussels sprouts
1 clove garlic, thinly sliced
1 shallot, thinly sliced
¼ cup (31 g) sliced carrot
2 teaspoons slivered almonds
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon ground coriander
1 cup (68 g) chopped kale
1 cup (29 g) spring mix salad

Directions

1. Preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease 2 baking sheets with 2 tablespoons (30 ml) olive oil and set aside.

2. In a small bowl, combine the potatoes, oregano, 1 tablespoon (15 ml) olive oil, and 1 teaspoon each of the salt, garlic, and onion powder and mix until thoroughly coated. Transfer the potatoes to one of the prepared baking sheets and roast for 10 minutes, or until the edges turn crisp and golden brown. 

3. Meanwhile, combine the Brussels sprouts and 1 tablespoon (15 ml) olive oil in a small bowl and toss with the remaining 1 teaspoon salt, garlic powder, and onion powder. Arrange them on the other prepared baking sheet and roast in the oven for 5 to 7 minutes, or
until the edges turn crisp and golden brown.

4. Heat the remaining 1 tablespoon (15 ml) olive oil in a frying pan over medium heat. Add the garlic and shallot and sauté for 1 minute until fragrant. Add
the sliced carrots, almonds, turmeric, curry powder, and ground coriander, reduce the heat, and lightly sauté for several minutes, until the shallots and garlic are browned.

5. Divide the kale and spring mix between 2 individual serving bowls. Add the roasted potatoes and Brussels sprouts, and then finish with the carrot mixture.

FOCUS POTION

Distractions are everywhere these days, especially with smart phones and social media vying for our attention throughout the day. My daily focusing weapon is always my meditation and reciting what I’m here to do. What’s your mission statement? I’ll give you a hint: For all of us, at its core, it is being a living example of love incarnate. When we adjust our focus through our divine purpose, we have a lot more power when it comes to steering clear of mindless distractions. This potion is a bit of a secret weapon of mine for days when shiny objects are getting the better of me. The sweet combination of grapes with the alkalizing punch of kale and celery perks you up while magical rosemary focuses all that good energy in the area you need it!

DIVINE PURPOSE VISUALIZATION

Sit in easy pose with your eyes closed and focused on your third-eye point (the space between your eyebrows). Take long, deep breaths in through your nose and out your mouth. Feel your body come into a calm balance. Now, bring what your purpose on this planet is to the top of your mind. If you are unclear of what your purpose is, use “I am here to be love,” because that is all of our main purpose. Allow it to be your mantra for a few moments, letting it roll around your head, down your spine, and through your breath flow. Now bring to mind what this would look like to you. How do you behave? How do people around you feel and act? What’s the ripple effect in the world? Allow these images to flood your mind for the next 3 to 5 minutes before bringing yourself back to your original purpose statement, taking a deep breath in, holding it, and releasing it.

Yield: 1 Serving

Ingredients

3 celery stalks
2 cups (134 g) baby kale
1 cup (150 g) grapes
3 drops rosemary essential oil
2 sprigs fresh rosemary, to garnish
1. Put celery, kale, and grapes into a juicer and juice into a large glass. 
2. Stir in the rosemary oil, garnish with sprigs of rosemary, and serve immediately. 

RADIANCE JUICE

Roald Dahl famously said: “If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely.” I couldn’t agree more. Beauty starts from within and permeates outward. Thinking thoughts that nourish your soul and eating foods that nourish your body are more effective than the most luxurious makeup money can buy. You can’t fake true radiance. This juice is packed with nutrients that will get you glowing from the inside out! Pineapple juice promotes healthy skin and helps prevent acne; watercress is also great for your overall health with its high levels of vitamin C; and cucumber has cooling and moisturizing properties.

RADIANT HEART MEDITATION

In this exercise, we are going to pull energy into our heart center and allow it to saturate every cell of our being, filling us with light and allowing our inner radiance to pour outward as it overflows.

Begin by sitting in easy pose and breathing long and deep. Close your eyes and focus on your heart center while using your hands to slowly and steadily pull the energy surrounding you into your heart. Your hands should stay at heart height and move from the sides of your body inward, as if you are catching a ball and bringing it into your heart. Feel the light in your heart expand and grow brighter with each motion. Continue for at least 3 minutes, gradually building up to 11 minutes. Take a deep breath in and bring your hands into your heart, right palm on top of left. Feel the energy pulsing through your heart center and allow it to distribute throughout your entire being. Imagine it filling up each cell with its loving light energy. Exhale.

Yield: 1 Serving

Ingredients

½ cup (17 g) watercress
2 cucumbers, peeled
2 limes, peeled
1 cup (166 g) pineapple chunks

1. Starting with the watercress, juice all the ingredients into a large glass. 

2. Lightly stir and serve immediately

PHOTOGRAPHY COURTESY | Cassandra Bozak

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WIN THIS | 2 VIP TICKETS TO THIS WEEKEND'S COCHON555

January 23, 2017

COCHON555 - SUN. 01.29.17

As we close the first month of the new year, we're excited to share edible news from our friends at Cochon555 who are kicking off an epic weekend full of creative food, artisanal wines and spirits, and heritage breed pork. You can suopport a good cause and attend one of the the country’s most talked about culinary events! Mark your calendar for Cochon555 which returns to NYC on January 29th at Weylin in Brooklyn! The event features five of New York City’s best chefs cooking five whole, heritage breed pigs in a friendly competition for a cause.

The 5 chefs who will participate this weekend are: Nicole Gajadhar of Saxon + Parole, Greg Baxtrom of Olmsted, Ryan Bartlow of Quality Eats, Aaron Hoskins of Birds & Bubbles, and Christopher Szyjka of Chefs Club by Food and Wine. Two notable butchers, Erika Nakamura and Jocelyn Guest round out a stellar lineup. In addition, there are two satellite competitions, the Somm Smackdown (wine/pig matching) and Punch Kings (barkeeps facing off in whole-bottle cocktail tilt).

We are going to be there and you should too! General Admission tickets are only $125 for this all-inclusive feast, VIP is $200 and gets you an entire extra hour of great eats. Grab tickets now for Cochon555 New Pork City here. Athleisure Mag is giving away 2 VIP tickets which you can enter to win (read below to find out how to enter) now through this Friday, Jan 27th at noon EST. This will give you 3.5 hours to enjoy Cochon555 this Sunday!

For those who truly want to have an epic weekend of Cochon555, you can enjoy a charity dinner taking place on Saturday.

COCHON555 - SAT. 01.28.17

Those looking to make a weekend of it don’t need to wait until Sunday, as there is an opportunity to attend an exclusive charity dinner experience the night before the big event. On Saturday, Saxon + Parole are hosting a Chef’s Course dinner called BESPOKE: An Evening of Culinary Modernity, featuring host Chef Brad Farmerie of Public, and will co-feature Michelin-Star Chef Matt Lambert of Musket Room and Scandinavian talent Chef Mads Refslund (ex. Noma and Acme), with 100% of the proceeds going to benefit Piggy Bank, a Missouri farm-in-the-making that will gift free heritage breed pig genetics to family farms in need. For an in-depth look at the Cochon555 movement, a series of stunning videos and tickets to these must-do culinary experiences, please visit the site.

Weylin 
175 Broadway
Brooklyn, NY 11211


General Admission 
01.29.17
5PM - 7:30PM (EST)

VIP
01.29.17
4PM - 7:30PM (EST)


ENTER TO WIN 2 VIP TICKETS

You can enter by Following us on @AthleisureMag on Twitter!

FOLLOW and RETWeet us as we will select a winner on Friday, January 27th at noon. One winner will receive 2 VIP tickets for this fun food event in brooklyn for Cochon555 on Sunday, january 29th. but you must be 21+ in order to win!

ENTER VIA TWITTER

PHOTOGRAPHY COURTESY | Cochon555

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Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes.  

Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes. | PHOTOGRAPHY CREDITS Patsy’s

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

January 13, 2017

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.

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PROJECT RUNWAY JUNIOR X BUTTER LONDON | EPISODE 1

December 24, 2016

Project Runway Junior which is hosted by Tim Gunn and Hannah Jeter launched its recent season this past Thurs. Throughout the season, we'll share the beauty looks from the show's makeup sponsor, Butter London.

We love the natural glow from this look which is perfect to rock from the gym onto brunch and makes the skin look so healthy. Check out what Butter London pieces you can add to your cosmetic bag.

PHOTOGRAPHY COURTESY | Project Runway Junior

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PHOTOGRAPHY by Paul Farkas

PHOTOGRAPHY by Paul Farkas

LEWD FOODIE | SAVOR THIS

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PHOTO CREDIT: Matthew Gilbertson

PHOTO CREDIT: Matthew Gilbertson

INK MASTER SEASON FINALE | BEAUTY & ESSEX

December 10, 2016

Another season finale of Spike's Ink Master came to an end with a celebration at Beauty & Essex earlier this week (which has hosted the season finale party for the last three years), Chef Santos' Lower East Side hotspot. Pictured above are hosts: Dave Navarro, Oliver Peck and Chris Nunez.

Beauty & Essex is known for a great menu and showcasing the beauty of it's space with a pawn shop entrance, giant chandeliers made of pearl and wine as well as a mirror room.

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ATHLEISURE KITCHEN | LEWD FOODIE

November 10, 2016

The temperatures are beginning to shift to cooler weather. That means, it's all about your favorite soups as you stay in for a cozy evening.

In the spirit of the fall, Athleisure Kitchen presents Pumpkin Soup with Spice Pumpkin Seeds. This dish uses almost all of the pumpkin - including the seeds which can be roasted and enjoyed in the soup or eaten separately for a perfect snack. In addition, to showcasing a number of vegetables and fall finds, this shoot is accented by great cooking and plating options as well. This recipe was adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011) and made by Chef Rosalie.
 
PUMPKIN SOUP WITH SPICY PUMPKIN SEEDS

Prep Time: 35 minutes  

Cook Time: 75 minutes  

Servings: 6

Ingredients:

1 small pumpkin, about 3 lb., such as Sugar Pie, peeled, seeded and chopped (seeds reserved)
2 tbs. olive oil
Salt and freshly ground pepper, to taste
3 tbs. unsalted butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
4 cups chicken broth
For the spicy pumpkin seeds:
1/2 cup pumpkin seeds, cleaned
1 tsp. canola oil
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Pinch of ground cinnamon

Directions:

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In Athleisure Kitchen, Brunch, Food, Lifestyle, Magazine, Oct 2016, Photoshoot Tags Lewd Foodie, Athleisure Kitchen, gourds, pumpkin, pumpkin seed, Williams Sonoma, Soup of the Day, soup, vegetables, snack
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KOMBUCHA REVOLUTION

November 3, 2016

Whether you purchase your favorite Kombucha from your local Whole Foods, Farmer's Market or make it yourself, there has been an increase in demand of this beverage has taken with a wellness plan for your lifestyle. Stephen Lee, co-founder of Tazo Tea and the founder of Wonder Drink, created a book that looks at Kombucha as a lifestyle with over 75 recipes of homemade brews, elixirs, mixers and even sauces for meals.

In his own words, Stephen shares insight on what led him to creating this book and sharing the revolution with fans around the world. In addition, if you're looking for ways to infuse Kombucha in different ways, we have selected a recipe worth trying.

Kombucha. It’s been called the “elixir of life,” a cure-all that detoxifies the body, aids digestion, reenergizes the mind, and even helps reverse the symptoms of cancer. Drink several glasses of this fermented tea a day and, according to some, its healing properties will lower cholesterol, help with weight loss, reduce hot flashes, and create a general sense of well-being.

Its origins are shrouded in mystery. Two-thousand-year-old fables tell of exhausted warriors rejuvenating their weary bodies by drinking a fermented concoction infused with tea leaves. Even its name, pronounced com-BOO-cha, connotes something both alien and ancient. Nobody seems to know where it came from or how long it’s been around.

I discovered kombucha on one of my many tea-selling trips to Russia. I had been in the tea business for more than twenty years at the time, and while I had heard about this exotic tea drink called kombucha, I had never tasted it. One night I was having dinner with an associate at his St. Petersburg apartment. Peter lived with his mother—I knew her only as Mrs. Lisovski—and after a wonderful meal of borscht, piroshkies, and lots of pickled vegetables, I excused myself to use their loo. On my way down the narrow hall, I looked through an open door on my right and saw something strange.

There, on the nightstand next to Mrs. Lisovski’s bed, was a one-gallon jug of brownish liquid with cheesecloth stretched over the top. I felt ridiculously guilty peering into the bedroom of an eighty-year-old woman, but I couldn’t resist taking a closer look at that jar. Straining my eyes in the dim light, I saw something really odd. There was a pancake-sized gelatinous blob floating on top of the fluid.

When I returned to the kitchen, I admitted to Peter that I had looked into his mother’s bedroom, and then rather sheepishly asked what was in the glass jar. He laughed and then reached into the refrigerator. He pulled out a pitcher and poured us both aglass. “It’s kombucha. My mother calls it mushroom tea,” he told me.

When I tasted Mrs. Lisovski’s brew, I was amazed. There was effervescence to it—the lightly carbonated beverage tickled my tongue—with a tanginess that my taste buds told me was like an apple cider flavor. The finish was slightly acidic, yet the overall mouth feel was very pleasurable. I had never experienced anything like it.

I begged for the story behind this wonderful drink. Through Peter’s translation, Mrs. Lisovski related the story of how her great aunt from Siberia had passed down the recipe for her chainii grib. She received her “mother” culture in 1939 and had been making a batch every week since. I later did the math and marveled at the fact I was drinking batch number 2,860 of Mrs. Lisovski’s personal brew. What blew me away was before I left the apartment, the lovely little lady presented me with a peeled-off section of this grayish-white patty (think bottom half of a hamburger bun). I knew what it was (after all, I had spied it on her nightstand), but I didn’t know what I was supposed to do with it. Peter explained that it was common practice for anyone who made “mushroom tea”
to peel off the top layer of the “mother” and give it to a neighbor or friend so they could use it to make their own batch of kombucha.

 

GREEN PAPAYA SALAD

The two papayas commonly grown are red and yellow in color, but pick either early, and it’s called a green papaya. The unripe green fruit isn’t sweet; it is actually kind of sour, which works well with the tanginess of kombucha in this ultimately savory dish. Combine with tastes common to Thai cuisine— fish sauce, hot chiles, salt, sugar, and sour lime—and you have a bowlful of complex flavors sure to please as a precursor to dinner or as an entrée that can stand alone. If available, you can substitute fresh Thai chiles for the chili paste. Serves 4 to 6

1/2 cup plain kombucha
1/2 cup freshly squeezed lime juice
2 tablespoons Thai or
Vietnamese fish sauce
1 tablespoon sambal olec chili paste
2 tablespoons lightly packed brown sugar
3 cloves garlic, thinly sliced
1 large green papaya, peeled and shredded or finely julienned
2 cups grape tomatoes, halved
1 bunch cilantro, coarsely chopped
1/2 cup macadamia nuts, chopped and toasted

Combine the kombucha, lime juice, fish sauce, sambal olec, brown sugar, and garlic in a bowl and mix. Add the papaya, tomatoes, cilantro, and macadamia nuts and toss until well mixed.

 

CREDIT | Kombucha Revolution, by Stephen Lee and Ken Koopman (Ten Speed Press, 2014) PHOTOGRAPHY COPYRIGHT 2014 by Leo Gong

In Brunch, Food, Lifestyle, Magazine, Oct 2016 Tags Kombucha, Kombucha Revolution, Tazo Tea, Stephen Lee, Ken Koopman, Leo Gong, Recipe, Ten Speed Press, Green Papaya Salad, Wonder Drink, Farmer's Market, homemade brews, elixirs, mixers, sauces, eals, aids digestion, Russia, St Petersburg
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ART OF THE SNACK: CHAI

October 6, 2016
PHOTOGRAPHY COURTESY OF BUTTERCREAM CHANTILLY

PHOTOGRAPHY COURTESY OF BUTTERCREAM CHANTILLY

CHAI TEA FUDGE

Yields 36 Squares

Ingredients:

Chai tea syrup / concentrate:

1 Liter / 4 cups water
3 sticks cinnamon
10 cardamom pods, crushed
10 whole cloves
1/2 teaspoon of whole black peppercorns
1 inch section of fresh ginger, thinly sliced
1 vanilla bean, split in half
10 tsp black tea or10 bags
240g / /1 cup packed brown sugar
2 tbsp maple syrup

Directions:

Put all of the spices in one large tea filter bagand tie it shut with kitchen twine.  The samecan be done with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the waterand strain them out later.

Bring the water to a boil in a large pot.

Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes.

Remove the pot from the heat.

If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.)

Add brown sugar and maple syrup. Stir well to dissolve and bring toa boil.

Reduce heat toa simmer.

Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup.

Allow to cool for 10 minutes then pour the syrup into a sterilised bottle/jar.

Store in the fridge.

Chai Spice Mix:

1 tbsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp ground cardamom
1 tsp cloves
1 tsp allspice
1 tsp vanilla powder (or one vanilla pod gratted)

Steps:

Mix all the spices in a small jar.

Store in the fridge.

Ingredients:

396g / 14 oz /  1 can condensed milk
56 g /  2 oz /  1/4 cup butter, cubed
1 pinch salt
425g / 15 oz /  2 1/2 cups white chocolate chips
3 tsp Chai spices
2 Tbsp Chai Tea Syrup

Directions:

Line an 8×8 inch (20cmx20cm) pan with parchment paper (leaving a 2-inch /5 cm overhang on two sides).

In a large microwave safe bowl combine condensed milk , butterand salt.

Microwave on high for 3 minutes. It will be very bubbly.

Add the white chocolates chips.

Stir well until all the chocolate is melted and the mixture is really smooth.

Add the Chai spices and Chai tea syrup. Mix one more time and freeze until completely set.

Lift bars from pan and cut into36 squares.

PHOTOGRAPHY BY SWEET BOAKE

PHOTOGRAPHY BY SWEET BOAKE

CHAI SPICED MACARONS

Ingredients:

1/2 cup butter
3/4 cup icing sugar
1/2 cup ground almonds
1/4 cup corn starch
2 tbspground chai tea
1/2 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1 pinch cayenne pepper

Beat the butter until fluffy.

Add the icing sugar, beat until incorporated.

Add one ingredient at a time, add the ground almonds, corn starch and ground chai.

After each addition, scrape down the sides and mix thoroughly.

Lastly, add the spices and vanilla and mix.

Transfer into a small pastry bag fitted with a round tip and pipe a dollop onto half of the macaron shells.

Sandwich two of the shells together and slightly squeeze.

Store in an airtight container in the fridge.

PHOTOGRAPHY BY SARAH HEARTS

PHOTOGRAPHY BY SARAH HEARTS

NO COOK CHAI ICE CREAM

SERVES 2

Ingredients:

1/2 cup whole milk
6 scoops Trader Joe’s Spicy Chai Tea Latte Mix
half and half (about 1/2 cup)
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract

Heat up the ½ cup whole milk in a microwave proof measuring cup (the flex-it ones are my favorite for liquids) until is warm and just before boiling. Add 6 scoops of the chai mix and stir until the mix completely dissolves. Top it off with half and half until there are 1 ½ cups of liquid. Place the mixture in the fridge for about 30 minutes so it can cool.

Whisk together the chai mixture, heavy cream and vanilla extract in a large bowl. Pour the mixture into a running ice cream maker and run it according to the manufacture’s directions. I recommend tasting the mixture before pouring it into the ice cream machine. Since the Trader Joe’s chai mix already has sugar in it, I chose not to add any, but you may want to add 2 tablespoons of sugar to make it a bit sweeter.

If you’re using the Cuisinart one, like mine, I recommend running it for 20-25 minutes. Any longer and the ice cream will overflow. Once it’s churned, spread the ice cream in an air tight ice cream container (this one is my favorite because you get perfectly round scoops) and put it in the freezer overnight. Then it’s ready to be enjoyed tomorrow!

See more from the Sept issue.

In Brunch, Food, Lifestyle, Magazine, Photoshoot, Sep 2016, The Art of the Snack Tags Chai, The Art of the Snack, Treats, Food, Sweets, Cookies, Icecream, Drink, Chai Mix
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PHOTOGRAPHY by Paul Farkas

PHOTOGRAPHY by Paul Farkas

ATHLEISURE KITCHEN: PAELLA DE POLLO y SETAS

September 13, 2016
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This month, Athleisure Kitchen brings paella to our issue. This rustic rice dish is from Valencia, Spain and includes meat, seafood, and vegetables that really allow you to make this meal your own. This recipe is a take on Jose Andres' Paella de Pollo y Setas which includes a savory medley of chicken and three kinds of mushrooms. Note that paella needs to be cooked within a Paella Pan for best results.

PAELLA DE POLLO Y SETAS

SERVES:  6 - 8

Ingredients:

¼ Cup (2 fl. oz./60 ml) Olive Oil
14 oz. (440 g) boneless, skinless Chicken Thighs, cut into 1-inch (2.5-m) pieces
¼ lb. (125 g) Oyster Mushrooms, broken into bite-size pieces
¼ lb. (125 g) Shiitake Mushrooms, broken into bite-size pieces
¼ (125 g) Cremini Mushrooms, broken into bite-size pieces
3 Garlic Cloves, minced
About 2 Tbs. (1 oz./30 g) Salsa Salmore (recipe follows)
4 Cups (32 fl. oz./1 L) Chicken Stock
1 Cup (7 oz./220 g) Valencia Rise
Salt, to taste
Pinch of Saffron Threads

Directions:

1. In a paella pan, warm the olive oil. When it is hot, add the chicken and sear on both sides. Add the mushrooms and saute for a few minutes. Push the mushrooms to the outside edge of the pan.

2. Add the garlic and salsa salmora and saute for 30 seconds.

3. Add the stock and bring to a boil over high heat, then add the rice and stir to distribute it evenly in the pan. Boil the rice for 5 minutes, then lower the heat to a simmer. Season to taste with salt as needed.

4. Sprinkle the saffron over the top of the rice as the paella cooks, alloring the saffron

In #Athspo, #AthTribe, Athleisure Kitchen, Brunch, Food, Aug 2016, Lifestyle, Magazine, Photoshoot, Chef Rosale, Paul Farkas, Chef Rosalie Tags Athleisure KItchen, Paella de pollo y setas, saffron, rice, mushrooms, salsa, chicken stock, recipe, Jose Andres, paella pan, meal, Valencia, rustic rice sih, Spain, olive oil
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Courtesy of Recipe Hub

Courtesy of Recipe Hub

THE ART OF THE SNACK - SMOOTHIE BOWLS

September 2, 2016

We're sure you follow a number of people who share Smoothie Bowl recipes. This month we share our favorites from Melissa Stadler of Modern Honey, Karissa Bowers of Organic Authority, and Jessica in the Kitchen. 

Courtesu of Melissa Stadler

Courtesu of Melissa Stadler

POWER ACAI SMOOTHIE BOWL

SERVES 1-2

Ingredients:

Berry Version:

1 Acai Superfruit Pack, unsweetened (100 g)
¼ Cup Blueberries
¼ Cup Strawberries
1 Banana (frozen)
2 Tablespoons Chocolate Protein Powder
¼ - ½ cup Apple Juice (can substitute coconut water or chocolate almond milk)
Ice 

Tropical Version:

1 Acai Superfruit Packet, unsweetened
½ Cup Mango
½ Cup Pineapple
½ Banana (frozen)
¼ Cup Coconut Water, Milk, or Apple Juice

Toppings:

Almond Butter
Cacao Nibs or Shaved Dark Chocolate
Unsweetened Coconut Flakes
Blueberries
Strawberries
Mangoes
Pineapple
Granola
Banana
Honey

*You can substitute any frozen berries for acai

Directions:

1. Blend acai, blueberries, strawberries, banana, protein powder and apple juice. If you are using frozen fruit, you will need ½ cup of apple juice, to help the blender break it down. If you are using fresh fruit, ¼ cup of apple juice is needed. Feel free to substitute apple juice with coconut water or chocolate almond milk.

2. Top with your favorite topping: almond butter, chocolate, coconut, blueberries, strawberries, mango, pineapple, banana, homemade granola and drizzle with honey.

Photo courtesy of Organic Authority

Photo courtesy of Organic Authority

SPRING & MINT STRAWBERRY SMOOTHIE BOWL

SERVES 2

Ingredients:

2 Medjool Dates, pitted
1 Frozen Banana, chopped
¼ Cup fresh Strawberries
¼ Cup Raspberries, frozen or fresh
1 Tablespoon fresh Mint Leaves, minced
1 Cup unsweetened Almond Milk
½ Teaspoon pure Vanilla Extract
Garnish: Sliced fresh Strawberries, Raspberries, and Mint

Directions:

1. Add Dates and Almond Milk to the blender. Blend until Dates are smooth.

2. Add the rest of the ingredients and blend until creamy. Add another tablespoon or two more Almond Milk if needed and blend until desired consistency is reached.

3. Pour into each bowl and add desired garnishes. Serve immediately and enjoy!

Photo courtesy of Jessica in the Kitchen

Photo courtesy of Jessica in the Kitchen

COCONUT & KIWI SMOOTHIE BOWL

SERVES 2

Ingredients:

3 Slices of Pineapple
2 Cups fresh Spinach, washed and stems removed
2 Frozen Bananas
1/3 Cup Orange Juice
1 Tablespoon Chia Seeds

Toppings:

Granola
1 Kiwi, cut in half
Hemp Seeds

Directions:

1. Blend all together in a high power blender (such as a Nutri Bullet).

2. Top with desired amount of toppings.

3. Serve and enjoy!

 

In Lifestyle, Magazine, Food, Fitness, Brunch, Aug 2016, Tne Art of the Snack, The Art of the Snack Tags Smoothie Bowls, Food, Treat, Fitness
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PHOTOS COURTESY | Kimberley Hasslebrink

THE ART OF THE SNACK - SALADS

July 29, 2016

The salad is truly a dish for all seasons for an array of meals. In The Modern Salad (available Sept), Elizabeth Howes shares recipes that will make you re-think your next choice and to wow your guests. Pictures courtesy of Kimberley Hasslebrink.

COCONUT-MATCHA JEWELED RICE SALAD 

SERVES 4-6

Ingredients:

2 cups brown basmati rice, soaked in filtered water overnight
2 tablespoons grapeseed oil, divided
1 cup finely diced shallot (about 3 medium shallots)
1 clove garlic, finely diced
3 whole cloves
3-inch piece of Ceylon cinnamon stick
2 cups coconut milk
3 cups filtered water
1½ teaspoons matcha powder
1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries)
1 cup golden raisins
½ teaspoon ground coriander
1 cup roughly chopped raw pistachios
½ cup raw slivered almonds
¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)
2 cups finely shredded purple cabbage
(about 1 small head)
2 cups finely shredded carrots (about 3 large carrots)
1 cup pomegranate seeds
1 cup unsweetened coconut flakes
¼ cup finely chopped scallion
1 tablespoon orange zest (optional)
¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing

Directions:

1. Drain and rinse the rice, shaking the strainer to remove any excess water.

2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat. 

3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant. 

4. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder.  Stir to combine, and bring to a boil.

5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain.

6. Remove the cloves and cinnamon stick, and allow to cool uncovered. 

7. Fluff the rice with a fork, and season with salt and pepper.

8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil. 

9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes. 

10. Season with salt and pepper, and transfer to a plate to cool. 

11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for
about 2 to 4 minutes, and transfer to another plate to cool.

12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut flakes, scallion, and orange zest, if using, on a large serving platter or on individual plates. 

13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.

GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL

SERVES 4

Ingredients:

1 green mango, peeled and sliced into very thin matchsticks
2 limes, divided
8 ounces brown rice pad thai noodles
1 (9-ounce) package mung bean sprouts
5–6 scallions, thinly sliced on the bias
½ cup roughly torn fresh mint

¼ cup roughly torn fresh basil
¼ cup Toasted Chickpea Flour, divided
¼ cup Chile Oil
1 tablespoon fish sauce
1 tablespoon chile flakes, sea salt, plus Maldon sea salt for finishing

Directions:

1. In a medium bowl, toss the sliced mango with the juice of 1 lime and a generous pinch of sea salt. 

2. Allow to sit for 10 minutes while you cook the noodles according to the package instructions. 

3. Drain, rinse the noodles with cold water to prevent sticking, and shake of the excess water before assembling the salad.

4. In a large serving bowl, add the noodles, green mango, mung bean sprouts, scallions, mint, basil, and 3 tablespoons of the chickpea four.

5. Drizzle the chile oil and fish sauce over the top, and toss to combine.

6. Garnish with the chile flakes, the remaining 1 tablespoon of chickpea four, and the remaining lime, quartered into wedges, and Maldon sea salt right before serving.

MASSAGED KALE AND SEAWEED SALAD WITH MISO VINAIGRETTE

SERVES 2-4

¼ cup white miso paste
1–2 cloves garlic, smashed into a paste
2 teaspoons umeboshi plum vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
½ cup filtered water
¼ cup, plus 1 tablespoon extra virgin olive oil
2 medium bunches Tuscan kale, stems removed
3 medium heads romaine hearts
4 large carrots, peeled and shaved into thin ribbons with a vegetable peeler
4 cups seaweed, soaked in filtered water for 15 minutes or until soft, then drained thoroughly

4 cups finely shredded purple cabbage (about 1 medium head)
1 cup raw pumpkin seeds, plus extra for garnish
1 cup raw, shelled sunflower seeds, plus extra for garnish
1 cup raw hemp seeds, plus extra for garnish
½ cup finely chopped on the bias scallions sea salt and freshly cracked black pepper

Directions:

1. In a medium bowl, whisk together the miso paste, garlic, both vinegars, lemon juice, and filtered water until smooth. 

2. Slowly stream in the olive oil until emulsifed. 

3. Season with salt and pepper, if needed. 

4. Transfer the vinaigrette to a glass jar, and refrigerate for up to 5 days.

5. To prepare the kale, stack 5 to 8 leaves on top of each other. Roll tightly into a log, and slice into a 1-inch chifonade. Continue with the remaining kale. In a large bowl, add about ¼ cup of the vinaigrette. 

6. Place the kale on top, and lightly season with sea salt. With clean hands, gently massage the vinaigrette and salt into the kale until it begins to soften, adding more vinaigrette if necessary. At this point, you can either refrigerate the kale for up to 30 minutes or continue to assemble the salad. 

7. To chifonade the romaine hearts, stack 4 to 5 leaves and slice them into 1-inch strips. Continue with the remaining romaine then add them to the kale mixture.

8. To assemble, add the carrot, seaweed, cabbage, seeds, and scallions to the kale mixture in a large bowl. Toss with additional vinaigrette - adding more salt and/or pepper, if necessary. Serve on individual plates and garnish with additional seeds, if desired.

Read more from the July Issue

In Brunch, Food, Jul 2016, Lifestyle, Magazine, Tne Art of the Snack, The Art of the Snack Tags The Art of the Snack, recipes, salads, salad, kale, carrots, The Modern Salad, foodie, garnish
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| PHOTOGRAPHY Paul Farkas |

ATHLEISURE KITCHEN, BITES WITH A TWIST

July 24, 2016

It's always important to have easy treats that can be made for hot days or when friends are coming over. Athleisure Kitchen focused on two great dishes. We grew up eating deviled eggs and can't get enough of them! These deviled eggs include avocados which makes them even creamier and adds a nice touch to this classic appetizer.

AVOCADO DEVILED EGGS

YIELDS:  24 Deviled Eggs

Ingredients:

12 large eggs
½ cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 avocado, diced
Red pepper flakes (optional)

Directions:

1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.

2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut side up on a serving platter.

3. To the food processor, begin to add the mayonnaise, lemon zest, juice, mustard, salt, pepper, and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.

4. Garnish with black sea salt, pepper flakes or whatever ingredient you choose. Serve immediately or cover loosely and chill until ready to serve. 

Whether you have it as an appetizer or it's your main dish, we can't get enough of this savory treat. Not only is it super easy to make, but there are a number of ways that you can customize it to your taste whether you eat it solo or with friends. Make it a mini party by adding your favorite drink. 

CHICKEN ENDIVE WRAPS

YIELDS 3 Dozen

Ingredients:

Endive:

1 pound Belgian endive

Cooking sauce:

2 tablespoons gluten-free hoisin sauce
4 teaspoons gluten-free oyster sauce
1 tablespoon gluten-free tamari soy sauce
1 tablespoon chili-garlic sauce

Chicken:

2 tablespoons untoasted sesame oil
1 tablespoon minced garlic
1 1/2 teaspoons minced ginger
1 pound ground chicken thighs
1/2 cup reserved hard, white endive ends, finely chop (optional)
2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish

For serving:

Crispy rice noodles
Additional chili-garlic sauce
Sriracha

Directions:

Prep endive:

1. Trim and discard very end of the endives. Separate each into leaves, reserving hard, white ends for sauté. Arrange leaves in a bowl; set aside.

Make sauce:

1. In a small bowl, stir together hoisin, oyster sauce, soy sauce and chili-garlic sauce; set aside.

Cook chicken:

1. In a large skillet, warm sesame oil over medium heat until shimmering. Add minced garlic and ginger. Cook, stirring constantly, until fragrant and garlic is just barely beginning to turn light brown (about 1 – 2 minutes).

2. Add ground chicken to the skillet, and smoosh into an even layer (ground chicken is a lot less crumbly than raw ground beef, so
it’s hard to crumble at this point…we’ll get there). After about 1 – 2 minutes, begin chopping chicken into smaller pieces. Continue cooking, stirring and chopping up more as needed, until pink color is nearly gone (about 5 minutes).

3. Stir chopped endive ends to the skillet with the chicken, and cook for about 1 minute — we don’t want them to get too mushy, just slightly softened.

4. Stir cooking sauce into the chicken, and continue to simmer until chicken is cooked through and sauce is somewhat thickened (about 2 – 3 minutes). Remove pan from heat, and stir in chopped scallions (white and light green parts only).

5. Transfer chicken mixture to a serving bowl and garnish with dark green scallion rings.

Serve:

1. Set out bowls of endive leaves, chicken, and rice noodles, plus additional chili sauce. Allow your guests to top each leaf to their liking.

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Read more from the July Issue

In #Athspo, #AthTribe, Athleisure Kitchen, Brunch, Food, Jul 2016, Lifestyle, Magazine, Photoshoot, Paul Farkas Tags Deviled Eggs, Endive, Lettuce Wraps, Avocado, chicken, brunch, seasoning, food, foodie, Paul Farkas
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PHOTO COURTESY | Avocados from Peru

THE ART OF THE SNACK: AVOCADO

June 20, 2016

This vegetable is always trending whether enjoying it on toast, solo, in salads or a number of other ways. In this issue's The Art of the Snack we share recipes for Avocados from Peru for a smoothie as well as a twist on a breakfast classic.

Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP

PHOTOGRAPHY COURTESY | Food Deco

PERUVIAN AVOCADO SUPER FOOD SMOOTHIE

Ingredients:

1 ripe Avocado from Peru, peeled and pitted
1 (13.5-oz) can lite or regular coconut milk
1 cup pineapple juice
1 Tbsp fresh lime juice
2 Tbsp sugar
1 cup ice cubes

Directions:

Combine all ingredients in a blender, secure with lid and puree until smooth.

Options:

  • For added sweetness, dip the moistened rim of the glass (water or citrus juices work well) into a pile of sugar that is about ¼” deep.  Shake off the excess sugar and pour the smoothie.

  • Before blending, add your favorite protein powder for a nutritionally boost.  

Yield:  4 cups; 1 cup per serving

PHOTOGRAPHY COURTESY | Food Deco

PERUVIAN AVOCADO EGG SCRAMBLE

Ingredients:

1 large egg
¼ cup liquid pasteurized egg product
1 Tbsp vegetable oil
1 ounce (2 slices) Peruvian Avocado
Salt
Pepper
Slice of whole wheat toast

Directions:

1. In a bowl, whisk together egg product and egg until smooth.
2. Stir in salt and pepper.
3. Heat oil. Whisk in egg mixture and cook while constantly stirring until mixture sets.  
4. Place eggs on toasted bagel and top with avocado.

Options:

  • Add 1 Tbsp scallions, minced or thinly sliced, to the egg mixture before cooking.

  • Sauté 1 tsp fresh gingerroot, peeled and minced, then add egg mixture.

Yield:  1 serving

 

In #Athspo, Brunch, Food, Jun 2016, Lifestyle, Magazine, The Art of the Snack, AM Tags Avocado, Food, Foodie, super food, superfood, smoothie, eggs, egg, Avocados from Peru, Art of the Snack
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Matcha Bar NYC

Matcha Bar NYC | PHOTOGRAPHY Matcha Bar

The Art of the Snack: Matcha Bar

March 1, 2016
In Brunch, Food, Feb 2016, Lifestyle, Magazine, The Art of the Snack, AM Tags The Art of the Snack, Matcha Bar, Green Tea, NYC, drink
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BRUNCH IT UP

January 28, 2016

Colder temperatures mean that you have to switch things up to ensure that you don’t succumb to the dreaded cabin fever that can set in as we all wait for Spring to arrive!

Thankfully we have weekends with brunch and gameday dates as well as a myriad and of excuses to make the classic Bloody Mary with a twist. Courtesy of our friends at The Bar.com, your next impressive drink that you’ll make for friends is the Bloody Caesar! Mixed with Don Julio® Blanco Tequila, this variation creates heat and a satisfying fizz that will amp up any frittata or zippy wings.

THE BLOODY CAESAR
 
You’ll Need:

•1 oz. Don Julio® Blanco Tequila
•0.5 oz. fresh lime juice
•1 tsp. hot sauce
•1 dash of Worcestershire sauce
•3 oz. Mexican style beer
•4 oz. tomato and clam juice

This recipe makes one serving. Combine first 5 ingredients in an ice filled shaker. Shake well and strain into an ice filled glass rimmed with chili-salt. Garnish with a lime wedge.

PHOTOGRAPHY COURTESY | Bar.com

In Food, Jan 2016, Magazine, Brunch, AM Tags Bloody Mary, Bloody Caesar, The Bar.com, brunch, gameday, tequila, Spring
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