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

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

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

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

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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!

PHOTOGRAPHY COURTESY | Cochon555

LIGHTS, CAMERA, SWEENEY

Alison Sweeney has literally grown up on TV from her first commercial at the age of 5 for Kodak, various shows and then in 1987, she came to the soap opera, Days of Our Lives which she spent over 2 decades as Samantha Brady. She is also known for her roles as the host of NBC's Biggest Loser, Hallmark's Murder She Baked and more. This Daytime Emmy and Soap Opera Digest Award winner and nominee continues to share her love of life in Food Network's Kid's Sweet Showdown as a host (she has hosted and co-hosted various Food Network specials).

We took a moment to sit down to talk with this Soap Opera queen to chat about her Food Network special, how she keeps a healthy mindset, what she's up to for the holidays and her personal style.

ATHLEISURE MAG: We've been fans of yours for a long time as we got our first glimpse of you as Sami! How have you crafted your career to take on so many roles and opportunities beyond those of just the Soap Opera world? 

ALISON SWEENEY: Thank you for being fans! Growing up on a soap opera, where we learned so much dialogue each day, taught me how to be in the moment and how to plan. That upbringing has helped me throughout my life as I now tackle various roles. I make a point to continually push myself, but always to keep it manageable with a schedule and to only look at what’s next on the list. By focusing on what I’m doing in the moment, I’m able to give it my undivided attention before moving onto whatever is next. Plus, as my kids are getting older, I’m able to accomplish much more during their hours at school and with after school activities.
 
AM: We're Food Network fans for sure, how did Kid’s Sweets Showdown come about and what can we expect from this show?

AS: As followers of mine on social media know, I love to cook at home and I’m a big fan of Food Network. I’ve hosted several specials for the network so when they asked me to host Kid’s Sweets Showdown for the holidays, I jumped at the opportunity. 

AM: Being healthy is a mindset, but it's also about making a time commitment, how are you able to do this during the holiday season especially with children and so many other responsibilities?

AS: My family and I are incredibly active and we view the holiday season as a time to get out and do so much more because we don’t have limitations with work, school and other responsibilities.

Whether it’s taking a hike or skiing down the mountain, it’s a great time of year for us to have fun while still being healthy

AM: Outside of the holidays how do you stay healthy from favorite meals, workouts, etc that you do?

AS: I love cooking at home and with my kids helping me. I think by making our own meals, we’re more aware of what we’re eating. Our go-to favorites are shrimp and veggie kabobs that my kids and I prep and my husband grills. For workouts, nothing beats a long run with good music and it’s a great way to explore neighborhoods or cities if I’m traveling.
 
AM: How did the partnership with Arm & Hammer Spinbrush come about and why are they a perfect stocking stuffer?

AS: I’m a big fan of Arm & Hammer products and believe in having a strong and confident smile so when Arm & Hammer approached me about working together to raise awareness of their Spinbrush and toothpaste, it was an organic fit as they’re products I already used and a daily routine my family and I are committed to. Plus, who doesn’t love a fresh toothbrush for the new year! It’s a great stocking stuffer and one that my kids look forward to each year.
 
AM: With the holidays, it's literally almost 6 weeks of so many activities - do you have any traditions and how will you be spending it?

AS: My family and I always disappear to the mountains for some time in the snow. We love being first on the chair lifts and last off the mountain before curling up by a fire. 
 
AM: What's your holiday style suggestion from what you would wear to a holiday brunch, holiday activities with your kids, Christmas and New Year’s Eve - do you have any go to staples?

AS: I love to have a sparkly top or shoes to be extra festive over the holidays. I also learned a great tip years ago which is to carry a handbag so one hand is always full, providing less opportunity to
graze the food at holiday parties.
 
AM: When the holidays are over, how will you bring some much needed zen and centering back into your life as you embark upon the new year?

AS: My family and I are creatures of habit so the first day of school is the first day we return to our normal routines and get back in the mode of school and work. The holidays always give us a great time to take a break so when the day comes, we’re ready to tackle life again in the new year and to make every day count.

PHOTOGRAPHY COURTESY | Food Network

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

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.

WELLNESS MIND BODY SOUL TRENDS 2017

The Wellness space continues to change with innovations, its players, and new findings. With so many offerings out there, you want to enjoy what you've been using and doing but it's also nice to check out what is the upcoming trend. We took some time to talk with mindbodygreen's Founder and CEO Jason Wachob about how he came into the space, his company and their Annual Wellness Trend Report 2017 (as seen recently on Dr. Oz). Following this interview, we talked with some of the people and brands that he highlighted to share with you as we head into 2017 with this new knowledge.

ATHLEISURE MAG: Can you tell us about your background and what led you to creating MindBodyGreen?

JASON WACHOB: I am 42, I played basketball at Columbia a long time ago and became an equities trader. This was the 90’s, there were no startups. I always joke that people did one of these three things when you graduated, if you had really good grades and wanted to help people, you became a doctor or you went to law school and if you were looking to increase your wealth, you went to Wall Street – which is what I did. I quickly found that money did not buy happiness as 9/11 happened – I was a block away when it happened. I left and became an entrepreneur. I worked at a few startups that didn’t work and I found myself flying 150K miles domestically in one year. 

An old basketball injury compounded with stress (I’m 6’7” in a coach seat)  - I had 2 discs pressing on my sciatic nerve – my right leg was like a lightening rod with excruciating pain. I went to the doctor and he said that I needed back surgery and I got a second opinion and he said the same thing. Then as an afterthought he said, “maybe yoga could help.” I started doing yoga and saw things differently by changing my sleep, environment, and nutrition. It was a big part of it and I was completely healed and never had to do surgery. I was like “holy cow” there are so many people that have things wrong  and are looking to heal, lose weight, and change. There are so many ways to do this from spiritual, nutritionally, and physically – it’s all connected. So I decided to launch the site, MindBodyGreen – one word in ’09.

AM: What can readers who are first time visitors expect to get when they come to your site?

JW: I think that they will find something good for them wherever they are at in their life. I talk about those pillars: mental, physical, spiritual, emotional and environmental. Wherever you are, no matter your age, fit, whatever is going on – you will find something that resonates and inspires you to live your best life and to provide you with the content and inspiration to do so.

AM: What led you to creating the Wellness Trend Report? How many years has this been out, how do you go about finding the data and ultimately choosing what is on this list?

JW: I think we have been doing it for 5 or 6 years! It just started to become apparent that we would see things before they happened and it is a blend of art and science – looking at the data of what is trending and what people are reading combined with all the entrepreneurs that come through our office. We sometimes get the first look 6 months to a year before they come out and we have 10M readers and 5K contributors that are tapped into what is going on. This tells us what’s going to happen before it happens. 

AM: Of the items that you were able to uncover, what are some of the standout trends for 2017 that stuck out to you? 

JW: I think on one hand, it’s sort of interesting that sobriety is a trend and that the other one is alcohol is as well.

AM: We were struck by that too!

JW: It’s super interesting, on one hand people are not drinking and on the other hand there is this liquor which a lot of people in terms of health benefits think it’s bad. But this plant based liquor which is gluten free and has a spiritual element to it – which allows it to trend the other way. To me, it’s very interesting

AM: I liked in reading your report, that you included Daybreaker, which I have attended a few this year as I am also the Fashion Editor of DJ Mag. The first time that I went, I didn’t know what it was and couldn’t believe that attendees get up to attend a 7am party which includes dancing, yoga, etc and there is no alcohol there – it’s a wellness party – this is definitely in the trend for sobriety.

JW: Yup! It speaks to this idea that there isn’t a one size fits all for people. For some people sobriety works and for others it doesn’t.

AM: Do you feel that these trends are more apt to be seen in cities like here in NYC, LA, and Miami or that they do roll out to other cities that aren’t on the coasts?

JW: I think it tends to start on the coast, but what I have seen lately is that things are picking up in the middle of the country pretty fast. Like Atlanta is one of our fastest growing cities in terms of our audience. So I think that things start here but because wellness is seeping into the mainstream in a really big way – we talk about this in trend 11, you have some pretty big brands like Target, IHG (hotel group), and Whole Foods. The fact that you have some pretty big brands making this accessible in terms of price point, they are changing the landscape where 15 years ago this would have been exclusive to LA, San Francisco, Boulder, NYC. Things that start here but they spread pretty fast.

AM: What are the trends that you felt would be on this list but didn’t make it or do you feel that everything did make it?

JW: I think that everything we thought would be on here did make it on here. We look at a lot of stuff and we felt really good about everything that was on here.

AM: Who are some of your favorite contributors on your site in general and how do you go about selecting them?

JW: You know, I think it’s like picking your favorite child, we have so many – we have feature contributors. Anyone can be a contributor. If you’re a celebrity, a doctor or a wellness enthusiast – it’s very much so a democracy. It comes down to whether you’re sharing something that’s quality content. We don’t publish everything that we receive and we turn down way more then what we publish. To me, I don’t necessarily have any favorites as I love a number of our celebrities, doctors and enthusiasts. We love all of them but they all have unique perspectives which are equally important.

AM: What trends that are on the list are you looking to adopt into your routine now?

JW: Good question! Well, the women only spaces would not be for me as they wouldn’t allow me in. The personalized nutrition one is something that I want to try out for sure. That is interesting to me and purports my belief that there is no one size fits all aspect to wellness or to life in general. To have this amazing new science to validate that is something that I am going to test this year. Nutrition is very exciting and it really shows the future of this movement that merges east and west as there is real science saying this is why you need to eat Brussel Sprouts or on the flipside that it could be terrible for you.

AM: This is also true. In the last year alone, we have learned that there are a number of workouts, and foods that you thought were good for you and you find out that they’re not. There are so many interesting trends that are highlighted for 2017 that MBG has pointed out which you can see in the full Annual Wellness Trends Report. 

We went through the Annual Wellness Trend Report and reached out to a few movers in these categories to find out more about what they are doing and why we should be aware of it. 

MINDBODYGREEN ANNUAL WELLNESS TREND REPORT 2017

1. Personalized Nutrition
2. The Age of Fashion Minimalism
3. The Sobriety Movement
4. Wellness Is More Than Yoga & Meditation: It's A Sensory Experience
5. Ugly Greens Take The Spotlight As Restaurateurs & Brands Take Steps To Fight Food Waste
6. Mezcal Moves To The Top Of The Cocktail Menu
7. Communal Gathering And Women-Only Social Spaces Are The New Wave In Wellness
8. See Ya, Acai: Medicinal Mushrooms Are The New Superfood Staple
9. Infrared Saunas Are The Trendy New Spa Treatment
10. Affordable, Accessible Wellness Is Starting To Go Mainstream
11. The Ketogenic Diet Becomes The Diet Everyone's Talking About

AM: mbg listed Mezcal in its Annual Wellness Trend Report as a cocktail that is moving to the top of the cocktail menu. Tell us how you decided to embark on this particular business and what is your background in this space which ultimately created GEM&BOLT?

GEM&BOLT: We (Elliott and Adrina, co-founders) are both artists that grew up together in a bohemian outpost in the mountains of Virginia. For many years, we collaborated together as artists which eventually took form as a speakeasy in the Bay Area, which we called GEM&BOLT. We served mezcal infused with various superherbs which people loved! When we started serving mezcal with Damiana, we were amazed by the dynamic of the two together. It had perfect synergy. Our growing interest in Mezcal led us to Oaxaca to explore the origin of Mezcal and it's surrounding culture. Everything about Oaxaca stole our hearts immediately. Within two months, we closed down our California project and re-located the GEM&BOLT speakeasy to Oaxaca where we began hosting similar music and arts events. Little by little, we immersed ourselves in the world of mezcal. One day we chanced upon the origin myth of mezcal, which speaks of a lightning bolt striking the heart (gem) of the agave, roasting & fermenting it's sugars into what became known as mezcal. The serendipity prompted us to embark on a brand of our own. The whole process and growth has been very organic.

AM: How is Gem & Bolt differentiated from other alcohol offerings in the beverage space? 

GB: GEM&BOLT mezcal is distilled with Damiana, a lovely herb that brings a subtle botanical element to the mezcal. Damiana is mythically believed to elevate and enhance... People call it a heart-opener. 

AM: What are the benefits of Mezcal and why did you focus on this as opposed to tequila? 

GB: There was never a question in my mind between mezcal and tequila as we walked down this path. Mezcal called us for it's spiritedness, it's honesty as a product. It's hand-made, with patience, integrity and intention. From the first sip to waking up the next day, you feel the cleanness of mezcal in every respect.

AM: Why is Mezcal slated to trend for 2017 in the area of wellness? 

GB: By nature, as an artesanal product, mezcal is very clean and free of additives. In the same way people seek clean, high-quality food, there's a growing interest in high-quality small-batch craft spirits. For me, it goes hand-in-hand with the slow-food, farm-to-table movement. People want to know where their products come from and the story behind them.

AM: Womens-only spaces are a trend highlighted in the Annual Wellness Report. Can you tell us about your backgrounds and what led you to entering this space?

MELISSA WONG: When Sandra and I met, we were introduced because we both had our own organizations for women. She ran GIRL PARTY events, focusing on a range of topics like body + sex positivity, entrepreneurship, skill building workshops and I ran Up Speak, a peer mentorship groups for women. We met at the beginning of this year and after learning that we both believed in the power of in person gatherings, we decided to embark on a one month pop up. Eventually that month snowballed into a year-long lease after a space presented itself and we realized we wanted to grow a community beyond a months time. We each have a background in hospitality and events and had similar office based experience in tech and advertising, so we were easily able to speak the same language and get on the same page for this project. 

AM: What is New Women Space?

MW: New Women Space is a project cultivation and community event space, placing the ambitions of women of all experiences at its center. We believe that through conscious event design and warm hospitality that we can help create a supportive space for women to connect with each other and grow their projects. We operate from the standpoint that women have not had equal access to resources like space, mentorship, and encouragement. We aim to help create a positive environment for women to realize all they are capable of.

AM: What are the benefits of being a member of NWS and why would one be in this space as opposed to other options of this nature? 

MW: We don't currently offer membership at New Women Space. We wanted our programming to be accessible and inviting and didn't want to create any sort of in-group feeling at the space. We hope that women would be attracted to New Women Space based on our diverse programming, our approachability, attention to intersectionality, and opportunities to interact with other women in an intimate setting that feels more like a home away from home where you can instantly get comfortable and feel at ease. 

AM: What community and interests does NWS serve and will you expand?

MW: We serve women who wish to learn and connect with other women, who believe that through collective conversation and action that we can create a more welcoming and empowering reality. We offer programming that will nourish your head, heart and spirit - from professional development to wellness classes, accountability programs that help women make progress in their work to carefree nights like our all women's comedy night. 

We don't have any plans for expanding to an additional space just yet. We want to ensure that we grow with intention and thought and tend to the space and community we are seeing evolve everyday.

AM: What requirements are involved to be a member at NWS and what amenities and services do you provide?

MW: We don't have any requirements to host an event at New Women Space. We entertain all kinds of ideas and ensure that each woman who submits an idea for a workshop or event receives support and attention to see how best we can accommodate them in the space. 

Our ground floor is bright and open and steadily growing a plant collection. Our basement floor is cozy and intimate, ideal for hosting wellness classes or performance based events. We have seen time and time again how the energy and ideas of the women that come through our doors fill up the space and make it come alive without the need for any fancy amenities.  

AM: Why is this a community slated to trend for 2017? 

MW: We didn't open New Women Space because we foresaw a trend or wanted to jump on any bandwagon. Yet, since we opened a few months ago we've already been included in several articles that address a growing number of spaces dedicated to women. It is clear that there are other women in the NYC area and across the country who have made supporting women their mission. 

We heard from many women after the election results that they were so grateful that we existed. I think it's an important time for women to feel that someone is looking out for them, carving out safe space for them, and trying to create opportunities for them. We're honored to be a part of any movement that aims to do just that.

AM: We're always looking to up our game when it comes to our beauty treatments and are intrigued about your backgrounds and how you came to embark on this particular spa treatment which is in this year's Annual Wellness Trend Report in MBG?

HIGHERDOSE: Lauren and Katie met almost two years ago through a mutual friend.  Lauren had just left a startup called Aloha and was inspired to bring infrared to health/fitness based on what she learned from doctors/health experts while working there. Part of her job was to seek out health trends, but no product on the market made her feel the way the infrared sauna did. Once she researched the benefits of infrared for an article she was writing. She knew it was going to be the next big thing in the space.

Katie had recently left an executive role at Tough Mudder and was consulting for a detox center.  Lauren told Katie her idea, so Katie tried the infrared sauna, and was immediately "hooked" and gung-ho to launch the company with Lauren. Their backgrounds are very complimentary (Lauren as a nutritionist/health coach; Katie as a financier/entrepreneur), so they make a great team.  

The girls started off by installing infrared heating systems in yoga studios (which was Lauren's original vision).  Along the way, they were convinced New York needed a spa dedicated to infrared saunas since 1) they're in love with the product, 2) New Yorkers are so stressed and need to chill, and 3) because these types of places are doing well on the West Coast.  

AM: What is and the purpose behind HigherDOSE?

HD: HigherDOSE is a lifestyle brand that aims to change the way people think about health & wellness. Instead of focusing on achieving a certain or mile time, we focus on ways to get high naturally (especially through infrared and other next level therapies).  In fact, DOSE stands for Dopamine, Oxytocin, Serotonin, and Endorphins, which are your four main happy chemicals.  We promote a lifestyle centered around healthy ways to up your DOSE.  We believe this captures the zeitgeist of our generation, as millennials are investing more in their own personal happiness vs. short lived highs of the past....

AM: What are the benefits of this treatment as opposed to a traditional sauna?

HD: Infrared heat is very gentle. The experience is similar to lying in the sun on a warm day and feeling the heat radiate to the core of your body. Unlike traditional (hot rock or steam) saunas--which operate at well in excess of 200°F--infrared heat has the benefit of being effective at a more comfortable operating temperature of 100°-150°F.

Traditional saunas heat the air vs. the body directly which can make the experience unbearably hot and difficult to breathe. Because infrared heat penetrates human tissue vs. simply heating the surface of the skin, infrared saunas are seven times more effective than traditional saunas at detoxifying the body. By raising the body's core temperature, infrared saunas can produce a sweat composed of 20% toxins vs. only 3% toxins with a traditional sauna.

AM: Do the four colors of lights provide specific benefits to those who use this service?

HD: There are actually many colours in our chromotherapy and each colour works on mood, chakara's and different alignments within the body. LED light's are super powerful and are used to grow healthy cells in plants and does the same for humans.

In a nutshell - Red is energizing, Blue is calming, Yellow is awakening, Orange is galvanizing, Green is healing and promotes creativity and Violet promotes spirituality. 

AM: What role does music play in this treatment?

HD: We love music!  Who doesn't really?  The reason is listening to music, and even the anticipation of listening to music, releases dopamine in your brain (the pleasure/reward happy chemical which is also released through food and sex).  Our saunas are equipped with soundsystems so clients can play their favorite music and get the dopamine flowing (which is what our brand is all about).  We also make sure to play cool, vibe-y, burning man style DJ sets in our lounge to get you feeling good before and after the treatment.  

AM: Why is this considered a natural high?

HD: Because it's designed to up your DOSE!  You release DOSE in every session, for example - Music and knowing you're doing something good for yourself releases Dopamine, enjoying the sauna with a friend, lover, or colleague releases Oxytocin.... even if you go alone and take the time to appreciate your body (or even admire your sauna selfies), this also releases Oxytocin. Infrared itself releases Serotonin and downs cortisol, because infrared also increases your heart rate to the space of a light jog, Endorphins are released.

So it's pretty much the perfect natural high, which explains why the hashtag #addictedtoDOSE is so popular with our clients. 

AM: Why is this a service that is slated to trend for 2017? 

HD: We feel our offering spans many major trends, ncluding: reinventing the sauna/spa experience; rise of meditation and focus on mental health; athletes focus on recovery; Millennial's are looking for experience instead of product; and people want to feel good which equals looking good!

AM: What is your background and how did this lead you to creating DayTwo?

LIHI SEGAL: I have an extensive background in business positions at various start up companies. Over the years, I’ve been the CFO and COO of companies specializing in communications, semiconductors, and healthcare.

After I first became involved in healthcare (at a company called dbMotion, which specialized in information exchange and analytics, and was later sold to Allscripts), I knew there was no going back and it became difficult to consider taking a position in a company that isn’t involved in this area. Working in healthcare ignited a feeling of purpose in me that I haven’t felt in previous positions - we were touching people’s health, helping prevent disease, and improving their lives.

I later joined up with Yuval Ofek (former CEO of dbMotion) and Marius Nacht (founder of cybersecurity firm Checkpoint, among many other ventures) to found DayTwo. This came about after we were all fascinated by new gut microbiome research conducted at Israel’s Weizmann Institute of Science and its potential to improve people’s health and prevent disease. With our background in various tech companies, we hold a strong belief that using big data is the new way of developing effective healthcare solutions, and this ties in nicely with the Weizmann Institute research.

AM: What is DayTwo?

LS: DayTwo is the world's first provider of health improvement and disease prevention solutions based on Gut Microbiome research. Its first product, based on groundbreaking research led by Prof. Eran Segal and Dr. Eran Elinav from the Weizmann Institute of Science in Israel, and exclusively licensed to DayTwo, is a personalized nutrition platform. It aims to normalize blood sugar levels and reduce risk for metabolic diseases like obesity, diabetes, and hypertension, leveraging the world's largest and most detailed microbiome database. DayTwo's product pipeline includes additional microbiome-based diagnostic and therapeutic solutions.

AM: What is the gut microbiome?

LS: The gut microbiome is the collection of all microbes that exist in each person’s digestive tract and help us digest food. In our gut alone we have around 100 trillion microbes, similar to the number of cells that we have in our entire body! Each person’s microbiome is unique to, and influences the way, our body reacts to different foods. Unlike human genetics, we can change and manipulate our microbiome over time.

Microbiome research revealed that gut microbiome also affects our energy levels and our immune system. Recent research even showed that dieting may affect the microbiome in such a way that might lead to rapid weight gain once normal eating habits resume.

Since our gut microbiome is tied to so many different aspects of our health and well-being, it is extremely important to base our nutrition on our own unique microbiome composition.

AM: What are the benefits of using this and how does it enhance your lifestyle?

LS: People have been struggling to come up with a definitive answer to the question “what is the best diet for humans?” For many years, dietary trends have come and gone, and still, there is no clear answer.

The groundbreaking scientific research at the core of DayTwo’s personalized nutrition algorithm shows that we have been asking the wrong question. The right question is “what is the best diet for ME?”.

By basing our personalized nutrition recommendations on individual gut microbiome, as well as an extensive review of each customer's lifestyle and health, we are able to provide a plan that aims to normalize blood sugar levels.

DayTwo is not a diet, but a lifestyle and

wellness product. Maintaining healthy and normalized blood sugar levels can lead to better weight management, higher and more consistent energy levels, and, most importantly, can help reduce the risk of symptoms and diseases related to high blood sugar, including obesity, diabetes, heart disease, and more.

We encourage keeping a healthy and active lifestyle to go along with clean and balanced eating, based on our personalized nutrition recommendations.

AM: Why is this a service that is slated to trend for 2017 as you were included in this year's Wellness Trend Report? 

LS: With genome-based personalized medicine being a hot topic of conversation, and new revelations on how our microbiome affects multiple aspects of our well-being published often, our product is at the forefront of these health trends.

Personalized nutrition that is specifically tailored to individual gut microbiome and meant to help balance blood sugar levels also addresses some of the most worrying health concerns of the past few decades, namely the rise of obesity to epidemic levels, and the growing number of individuals classified as either diabetic or prediabetic.

It is our strong belief that the path to a better, healthier life starts with better nutrition, and we are certain that in 2017 and beyond, more and more people will look to a tailored solution to improve their overall wellness.

 PHOTOGRAPHY COURTESY | IMG 1 UnSplash | IMG 2 MindBodyGreen | IMG 3 Dr. Oz | IMG 4 Gem & Bolt Mezcal | IMG 5 New Women Space | IMG 6 + 7 HigherDose | IMG 8 Day 2 |

Read more from the Dec Issue.

NEW YEAR, N3W YOU

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I think watching my son grow up is a beautiful thing, watching him develop. Internationally, I was just in Finland with a partnership I'm working on there. Being approached by Care Bears was very dreamy for me.

I’m working on a podcast so I hope to have that checked off. Then also just expanding in licensing into a few more countries. 

Care Bears is in the first quarter of 2017 and in the second in a big way. My Colette partnership in Paris is another major buzz as I brought Care Bears In for that. 

STACY IGEL | FOUNDER, CREATIVE DIRECTOR & DESIGNER | BOY MEETS GIRL | Photography Courtesy Stacy Igel

I'm looking forward to spending more time chanting and reflecting, to get really grounded and clear-minded for 2017.

I'm really excited to offer one Latino chef from New Orleans a scholarship to The International Culinary Center in New York. It can be difficult to work your way up the ladder from dishwasher or line cook to executive chef. There aren’t many opportunities for aspiring chefs, especially from the Latin community, to get to that next level in my opinion. The scholarship, which is part of the John Besh Foundation and its Chefs Move program, is necessary to overcome financial barriers. As part of the scholarship, I'll mentor the winner and take him/her with me to Mexico. I hope to eventually give out multiple scholarships in one year.

AARÓN SÁNCHEZ| CHEF/OWNER JOHNNY SANCHEZ + TV PERSONALITY ON FOOD NETWORK | PHOTOGRAPHY COURTESY AARON Sanchez

One of the things that made this year so special is how I realized the growth of my brand and the ability to clearly see how far I’ve made it in my career. A huge moment for me was when E! reached out for me to be on Revenge Body By Khloe Kardashian. Being on television training people and helping them was something I has spoken into existence around November 2015. Seeing the lives I've changed helped me to be more confident and helps me to push forward. This was a major moment of affirmation and understanding for me how powerful your words are, the lives I’ve changed, it's helped me be more confident. Traveling to Spain for two weeks with my first NBA client was also special this year. It was there we really sealed our bond. I never thought I’d be working with an NBA player, yet alone traveling the world. The trip allowed me to reflect and put my journey into perspective. 

I can double down on my discipline. I believe that in everything you do there must be discipline. when we fall short on our discipline, we make make mistakes and mistakes mess up our game plan. In order to stay focused on my goals, discipline is key and it’s something I have to truly work at.  

Timing! Using time wisely can can help achieve all my goals this coming year. We always like to say we don’t have enough time, but that’s  impossible. We have 24 hours a day to take care of everything we need to take care of. We have to have the discipline to make time to do the things we have to get done.

I'm super proud to announce I just launched my new website CoreyCalliet.com, where I'll be uploading videos, workout plans and showing a different side of me with my blog. My blog will discuss how to stay motivated, eat right and even give a little relationship advice! I’m also working on my athleisure line and preparing for more television appearances. The goals for 2017 are to continue transforming more bodies and building my brand.

COREY CALLIET | CELEBRITY FITNESS TRAINER + TRAINER ON E!'s REVENGE BODY WITH KHLOE KARDASHIAN | PHOTOGRAPHY COURTESY COREY CALLIET

It was a great year for women! Team USA's women won the most medals this year in Rio, seeing Serena Williams come out with such a strong voice this year and even Hillary Clinton's run for president.

I am really excited to share more about myself! A lot of times, when the Olympics are over, people wonder what  we do, how we train, and our recovery from injuries. KristiCastlin.com will do this so that they get to know more about me, “Hollywood,” which is my personal style and my road to the Olympics for 2020 in Tokyo.

I'm starting to work with brands in terms of my sponsors/endorsements in 2017! 

KRISTI CASTLIN | USA 2016 OLYMPIAN 100M BRONZE HURDLER | PHOTOGRAPHY COURTESY KRISTI CASTLIN

CRAIG: No doubt the biggest blessing and game-changer for 2016 was Sybil Ann Melvin who burst onto the scene November 5th. She and our 2 1/2 year son fill our days (sometimes long) and nights (sometimes short) with laughs. I didn't believe the countless people who warned us about how fast it goes, but they were right. It's flying by. We used to cuddle up at night and watch shows. Now one of our favorite hobbies has become watching the lightbulb in our son's head go off almost daily now as he gets something for the first time or creates a clever new way to challenge us. Lindsay and I spent a fair amount of time reflecting on our dating days in Washington, DC and marvel at how that turned into this. 

LINDSAY: Overall, I'd say the blessing of good friendship is a big one for me. The gift of our new daugher has given me more time to focus on and get to know the amazing women I normally don't have time to hang with much because of how busy my work schedule is. It's been moments like listening to a girlfriend's story at a coffee shop or walk at the beach that has meant a lot.

A place that started off our year on a great note... A magical trip to Sedona, Arizona. We went there last Feb. to Enchantment resort. I think about it all the time. Such wonderful amenities in the most serene and relaxing setting.

CRAIG: This time last year, I resolved to be more present so I could enjoy some of my special moments more. I did it.... for about three weeks. I'm recommitting to putting down my phone for large swaths of time, occasionally cutting myself off from the digital world, and rediscovering the great art of conversation. I'm going to text less. There are also the annual pledges to work out more and eat and drink less. Thinking there's a greater chance for a digital detox. We'll see. 

LINDSAY: My goal for 2017 is to allow creativity to play a more dominant role in my life and my career. This is the year I'm going to create something. It may be as random as the perfect eyemask to promote sleep (something we could all use more of) or as consuming as a new show but damnit, it's gonna happen. 

Getting back to writing more and living a less "cluttered" lifestyle is certainly a resolution that will make myself and my husband happy :)

I'm going to spend more time living in the moment and not worrying about what is or isn't ahead and relishing in my kids discoveries and happiness is key. I am committing to worry less and to get away with my husband to a place we've never been.

CRAIG: As for upcoming awesomeness, look for me in places outside the news space. Perhaps some sort of fantastic project or venture with my favorite collaborator...my wife. We're doing well at making babies. Maybe it's time to see what other compelling content we can create.

LINDSAY: Stay tuned...exciting things ahead this year, but besides things I'm looking forward to career-wise, I'm excited about stepping outside of my comfort zone working on some passion projects that will challenge my creativity and also spending more time doing work to helping others. I'm looking forward to cohosting the leukemia lymphoma ball in Washington DC with my husband this spring and working to raise money for cancer research impacting both adults like my Dad as well as kids battling pediatric cancer.

HUSBAND AND WIFE POWER COUPLE |

CRAIG MELVIN | MSNBC NEWS ANCHOR + CO-HOST TODAY WEEKEND

LINDSAY CZARNIAK | ANCHOR ESPN SPORTSCENTER | PHOTOGRAPHY COURTESY CRAIG MELVIN + LINDSAY CZARNIAK

Wrapping another very successful season on “The Biggest Loser” was an amazing way to start my year! Of course it felt good to have my contestants win both the at home and championship prizes, but I was so proud of all the contestants. Their courage continues to inspire me and others to consider what can happen when you believe in yourself. Another big moment for me this year was being named the face of women's fitness for Reebok! As a global ambassador for the brand, it's my responsibility to help more and more people take those first steps of fitness, so that's exactly what I'm going to do. On a personal level, this year was particularly special for me because I had the privilege of officiating two of my best friend’s weddings. Such incredible and proud moments for me. And to top off an amazing year, I adopted my rescue dog Hank!

In the midst of this beautifully, crazy year I have lost my way when it comes to taking care of myself. It's ironic to say as I'm the one that teaches this to people, but this is my reality so I intend to embrace it. I freely and passionately love to give to others, but it is my resolution to work on balancing that output with more input... more time and joy for myself. 

My first book, DIET RIGHT FOR YOUR PERSONALITY TYPE, will be on shelves February 7th! I just had to write this book... finally an eating guide that's customized for the reader, honoring their strengths and personality. This book will prove what an asset they are in their lives and help them lose weight in a healthy sustainable way. As of the New Year, I will also be a featured columnist each month for Shape Magazine and have joined their board of directors. In addition, I have been brought on to be the North American spokesperson for California Almonds.
 
I believe we must all be accountable for our own greatness. As I teach others to do it, I will walk the walk and do it for me as well. Promise! 

JEN WIDERSTROM | CELEB TRAINER +  COACH ON NBC'S BIGGEST LOSER | PHOTOGRAPHY CREDITS JEN WIDERSTROM

HOLIDAY GIFT GUIDE 2016

HOLIDAY GIFT GUIDE: FOR THE COMMUTE | ARAMLEE Hana Convertible Bag  | MONDAINE Helvetica No 1 Bleu Marine Light (26mm) | TECH21 Evo Check | SPORTO Dena Cold Weather Duck Boots  | WAFF Medium Notebook with Blank & Letter Cubes |

HOLIDAY GIFT GUIDE: CHASING THE SUN | MICHAEL KORS Allie Mixed Media Sneaker Sierra | TANZEE The Original Fake Tan Sheet Protector | EVEN EARPHONES Earbuds |

HOLIDAY GIFT GUIDE: FOR YOUR STOCKING | THE BODY SHOP Olive Body Scrub | BEEKMAN 1802  100% All Natural Goat Milk Lip Balms | BLISS Zest Wishes | EOS Lip Balm Sphere | PATCHOLOGY Travel Size FlashPatch Eye Gels | COMPARTES x J CREW Chocolates |

HOLIDAY GIFT GUIDE: #ATHSPO | L*SPACE BY MONICA WISE Sierra Top + Runaway Swim Capri Pant | ADIDAS Stan Smith | HAVAIANAS Mini Bags Black | PRESSED JUICERY Spiced Almond | TRIGGER POINT THERAPY Grid Foam Roller | DECLÉOR Hand Cream |

See more from the Dec Issue!

DEC ISSUE IS LIVE

The Dec issue is live - our last issue of the year! It's so exciting to have this issue which is filled with a number of great interviews from Boy Meets Girl - Stacy Igel, NEW YEAR, N3W YOU from celebrity trainers, fashion designers, Olympians and even wellness trends. Check it out below!

PHOTOGRAPHY CREDIT | Paul Farkas

NEXT LEVEL | PASTA

The holidays are the perfect time to take some time to read a number of newsletters that you subscribe to but never get the chance to. It's no surprise that we're fans of Pressed Juicery and in addition to their emails that share upcoming flavors that are available, we look forward to their blog, The Chalkboard Mag which shares a number of finds in the wellness space.

We were introduced to a phenomenal pasta artist who uses a number natural veggies to die the colors of her medium. Check out the original article here on TCM. This whimsical artists' Instagram is so colorful and there are many ways that she shares her talent via @SaltySeattle. Like many that embark on a journey, Linda Miller Nicholson realized that her toddler wasn't a fan of vegetables so she hid it within the pasta. She uses a number of 100% natural dyes which include turmeric, beets, spices, beets and more! The amount of designs and classic pasta shapes that she has made are astounding! We definitely need to check her  out the next time we're in Seattle.

Check out the top beverage flavor trends on Athleisure Mag's - The Latest

Make sure you check out her 29 pasta flavors and add some color into your meals!

Top Beverage Flavor Trends For 2017 | Turmeric, Coconut and Spice

As we close one year, we look towards the next for trends that we can expect to see in our lifestyle. Every category has something worth noting and Flavorman, a known beverage architect firm has generated their forecast for this year. Last year, Ginger, Orange and Lime were top flavors. The flavor forecast for 2017 includes healthy and clean spices that are old favorites and exotic. Turmeric, a herb and kitchen staple known for both its distinctive flavor that is mildly aromatic with a sense of orange and ginger and health benefits is the top trending flavor for 2017.

Known as the "new" ginger, Turmeric has a sharp taste with powerful benefits that include reducing cholesterol to controlling diabetes. In addition, it has antioxidants and anti-inflammatory properties. You can find this in teas and smoothies as it fights colds, the flu and is great for a cleanse.

Coconut continues to be on trend as it is a tropical flavor and is the "tree of life". It's known for its subtle sweetness, and hints of butterscotch and caramel. It is known as a nutritious source of meat, juice, milk and oil. Its benefits are vast but include treating asthma, kidney stones and tumors.  

Spices in general have been a mainstay in the flavor scene and are popping up in non-traditional ways including, distillers using it within their line extensions of classic spirits. You'll find spicy rum, bourbon and whiskey to find its way to your stores. 

PHOTOGRAPHY COURTESY | Flavorman

LEWD FOODIE | SAVOR THIS

INK MASTER SEASON FINALE | BEAUTY & ESSEX

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.

THE ART OF THE SNACK | BEER

ROGUE FARMS

We've had the pleasure of enjoying Rogue Ales & Spirits as they have a number of interesting ingredients that they bring together for the perfect pint. This fall, they released the anticipated Rogue Pumpkin Patch Ale, brewed with fresh pumpkins grown and harvested at Rogue Farms in Independence, Oregon.

Pumpkin Patch Ale can only be brewed when Mother Nature deems Rogue Farms Dream Pumpkins ripe. One acre of Dream Pumpkins was planted in late spring alongside the Rogue Farms hops, jalapeños, marionberries and buzzing honey bees. This means the small orange gourds are deep orange in color and their sweetness has peaked from the warm Oregon summer.

As soon as they were picked, the pumpkins were driven to the Rogue Brewery in Newport, Oregon just 77 miles away. The pumpkins were hand-chopped and seeded, roasted in pizza ovens, and pitched fresh into the brew kettle along with vanilla bean, ginger, cardamom, cloves, cinnamon, nutmeg, orange peel and Rogue Farms Independent hops to create Pumpkin Patch Ale.

“It takes time to plant, grow, harvest, roast and brew with our own pumpkins, but real pumpkin beer is worth the wait,” said Rogue Brewmaster John Maier.  

Pumpkin Patch Ale is now available nationwide in 750 Ml bottles and on draft.

About Rogue Farms:

Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988, as one of America's first microbreweries. Rogue has won more than 1,700 awards for taste, quality and packaging and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapenos, pumpkins and marionberries one acre at a time by growing their own.

HITACHINO NEST

A few years ago, our Style Director stumbled upon, Hitachino Nest, because of the owl logo while shopping at Whole Foods. With a number of blends such as Red Rice Ale, White Ale, Espresso Stout and more - it's a beer worth knowing and including within your mix.

This Japanese brewery is so focused on their craft and inspired commitment to flavorful ingredients, you will not find a lot of marketing around this brand but those who know know that "Nest is Best".

About Hitachino Nest:

Hitachino Nest Beer is brewed by KIUCHI BREWERY which has been brewing Japanese Sake since 1823, and now the family is in its 8th generation.

Sakaide ("Spring-out sake") is the place close to the facility which is believed to be the place where sake sprand out of the well.

Hitachino is the name of the province in ancient Japan which covers the area of their brewery and was famous for its fertile soil, making the land perfect for brewing.

Although the malts and hops (in 2014, they began growing their own hops at the brewery site which is a new challenge for better sustainability) are imported from the West, Hitachino Nest is not simply imitating the Western way of brewing, it is still a Japanese beer. The combinations of mixing the malts and hops are infinite. As these are natural plants, flavors and aromas of these ingredients change slightly depending on the crop season. The subtle differences are detected by those who are involved in the process and not the machines. The brewery focuses on matching and balancing the character of each ingredient to create a refined synergy to create the perfect brew.

The "Nest is Best" is distributed to over 30 countries, including the US, Great Britain, Thailand and Australia.

CONEY ISLAND BREWING CO

Each of Coney Island Brewery’s beers are inspired by the seaside boardwalk neighborhood of Coney Island and the surrounding Brooklyn borough. As an active brewery, they encourage guests to visit them on Surf Avenue in Coney Island, Brooklyn! With a number of beers with a following, you can enjoy a pint, take a scheduled tour, shop and purchase growlers to go!

Guests can enjoy 8 house-brewed beers on tap that rotate regularly to offer you something different each time. Depending on the time of year, guests can experience some of our extremely limited, specialty Freak Beer styles, like Kettle Corn Cream Ale and Cotton Candy Kolsch. In addition, you can have your own party there as well as attend an event.

We recommend making your way to this institution (which sits next door to Brooklyn's own minor league baseball team, Brooklyn Cyclones).

About Coney Island Brewery Co.:

The mission of Coney Island Brewing is to brew craft beer that captures the spirit, flavor and romance that is Coney Island. Coney Island Brewing Company is an A&S Brewing Collaborative brand, a subsidiary of the Boston Beer Company.

ATHLEISURE KITCHEN | LEWD FOODIE

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:

See more from the Oct Issue

KOMBUCHA REVOLUTION

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

THE ART OF THE SNACK: OATMEAL

TUSCAN BEAN AND KALE

Via Grainful

Ingredients:

Water
Kidney Beans
Garbanzo Beans
100% Whole Grain Steel Cut Oats (Gluten Free) Tomatoes
Kale
Tomato Paste
Onions
Garlic
Olive Oil
Salt
Granulated Garlic
Parsley
Oregano
Basil

Directions:

The Art of the Snack always looks at various treats that one can enjoy with shared ingredients and we include a recipe so you can make it yourself! But every now and then, it's nice to have something that is already made.We love that Grainful focuses on savory meals using Steel Cut Oatmeal. For our Gluten Free friends, this is a must to have in your freezer!

Simply follow the directions on the back of the box to heat this conveniently (and easily) in your microwave.

PHOTOGRAPHY COURTESY | Lorie’s Mississippi Kitchen

MAPLE AND OAT BANANA ICE CREAM SANDWICHES

Via Lorie's Mississippi Kitchen

Ingredients:

4 tablespoons butter
1/2 cup maple syrup
3 cups quick oats
1 1/2 cups finely chopped walnuts
5 medium very ripe bananas, peeled and cut into small chunks and completely frozen
5 teaspoons maple syrup

Directions:

Heat butter and 1/2 cup maple syrup in a small sauce pan, whisking until melted and smooth. Place the oats and walnuts in a large mixing bowl. Add the maple syrup mixture and mix to evenly coat.  

Line two 8 x 8 inch square pans with foil letting foil hang over sides, then lightly spray with cooking spray.  Divide the oat mixture between the two pans, pressing firmly and evenly into the bottom of the pan.  Freeze until very firm, about 3-4 hours in deep freeze.

Place the bananas in a food processor with 5 teaspoons maple syrup and process until smooth and creamy.

Immediately spread the banana ice cream evenly over one frozen oat layer.  Carefully lift the other frozen oat layer out of the pan by using the foil, then peel the foil off and place on top of the ice cream, pressing down slightly.  Freeze until firm.  Remove from pan using the foil to lift it out, then cut into bars quickly.

Tip: Peel very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.

PHOTOGRAPHY COURTESY | Vida Bienestar

AGUA DE AVENA

Via Vida Bienestar

Ingredients:

1 cup of oatmeal
1 green apple
1 tablespoon of flaxseed
2 cups water

Directions:

Cut the apple into cubes with the skin and seeds. Blend all ingredients.

PHOTOGRAPHY COURTESY | Grainful.com

See more from the Oct Issue.

ART OF THE SNACK: CHAI

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

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

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.

ATHLEISURE KITCHEN: PAELLA DE POLLO y SETAS

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

ATHLEISURE HOUSE NYFW SS17

Today, Athleisure Mag launched its first New York Fashion Week event, ATHLEISURE HOUSE which showcased active fashion, fitness, wellness and lifestyle activities in luxury Manhattan residences in Hell’s Kitchen (535 W 43rd St NY, NY). Invited attendees were treated to three stylish presentations in the property’s bi-level courtyard, lounge, and game room.

Athleisure, lounge and swim brands included: HOM (men’s active/swim), MAAJI Swimwear (women’s Columbian swimwear line), and NOLI YOGA (NYC based yoga line) presented by Athleisure Mag via ATHLEISURE HOUSE NYFW SS/17.

These shows were complimented with accessories from Big Mouth Inc, Dharma Yoga Wheel, Kemi Designs, Melt, Misfit, Pikolinos, Sand by Saya, Quilted Koala, Soundchick Accessories, and Yosi Samra. The shows were styled by Celebrity Stylist and Athleisure Mag’s Style Director, Kimmie Smith. Backstage teams created the edgy and tribal hair and makeup looks led by Lead Makeup Artist Nydia Figueroa of Eve Pearl (Official Cosmetic Sponsor) and Assistant Key
Makeup Artist Kat Osorio, and Lead Hairstylist Brooke Bogle.

Attendees included fashion and fitness industry, athletes, actors, celebrity fitness trainers, Bravolebrities, celebrity publicists, personalities, and influencers. Guests of Athleisure House enjoyed food and beverage sponsored by Truly Spiked Sparkling Water, JUST WATER, Bai, Organic Gemini, Maple Water, MacroBar and Truth Bar. While enjoying a sunny NYFW evening,
attendees listened to Athleisure Mag’s NYFW Slaylist mix which played during and after the show. Goodie bags included items to continue the athleisure lifestyle courtesy of Green Blender, HOM, Nature Republic, Quilted Koala, and Trilogy Products, and Victorinox.

Click here, for ATHLEISURE HOUSE sponsors.

Fashion Stylist: Kimmie Smith
Official Makeup Sponsor by Eve Pearl: Led by Nydia Figueroa
Hair Team: Led by Brooke Bogle
Music by: Athleisure Mag Slaylist & DJ Eloy

5 COOL DOWNS

| Ready to Serve Margarita JOSE CUERVO | Masque Bar Hydro Gel Eye RICKY'S NYC | Icecream Cone BIG GAY ICE CREAM | Miracle Oil: PrimRose Oil Cleansing+ Moisturizing Facial Wipes YES TO | Ice Puff Sun NATURE REPUBLIC |
 

THE ART OF THE SNACK - SMOOTHIE BOWLS

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

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

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

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!