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!

THE ART OF THE SNACK - SALADS

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

ATHLEISURE KITCHEN, BITES WITH A TWIST

View fullsize

View fullsize

View fullsize

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. 

View fullsize

View fullsize

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.

View fullsize

Read more from the July Issue

5 CLEAN EATING SPOTS

Clean eating includes plant based options, organic/grass fed meat options, etc. We did a roundup of some of our favorites in LA and in NYC that are perfect for the summer.

Read more from the July Issue 

THE ART OF THE SNACK: AVOCADO

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

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

GRAZE ON THIS

Around the offices of Athleisure Mag. we're always on the go checking out locations, coming back from set, or just being out and about. When you don't know what your schedule will be like or you need positive protein around you, Graze becomes the perfect item to include in your bag! We love that once you purchase a box, you receive 8 pre-packaged containers that include a mix of sweet and savory. The individual containers let you know what it is, the ingredients, calories etc. Whether you wish to share or eat alone, this is the perfect healthy snack that can go from work, the gym, your flight and more. You're bound to have some serious favorites and you can order and gift these boxes within the regularity that works for your lifestyle!

Photo Credit: Christina Emilie

Read more from the June Issue

MAY #ATHTRIBE

We're in the in between portion of the year as we transition from the cool breezes of the spring to the higher humidity of summer! With long weekends around the corner, there are so many excuses to take in phenomenal weather, whether you're enjoying a staycation, jetsetting, or simply staying at home.

| Peekaboo Top PHEEL | Legging I LOVE TYLER MADISON | Culmine Body Essence of Rose Silky Hand + Body Cream BELLE SCHNEIDER BEAUTY | Duffle CAMERON SCOTT GARDNER | Sandals TKEES | Grey Pearl Leather Choker CHAN LUU | Josa OLIVER PEOPLES | Orbital Cocktail Ring ALEXIS BITTAR | Coconut Water INVO | Cornbread Crisps FARMER'S PANTRY |

Read more from the May Issue

The Art of the Snack - Tacos

We love a good taco around Athleisure Kitchen and this month, we shared some recipes from a foodie influencer and former The Bachelor/Bachelorette contestant who is an HGTV TV Personality.

View fullsize

20-Minute Ancho Chicken Tacos

Lindsay, Pinch of Yum - IG @PinchOfYum

Serves: 12 small tacos

Ingredients

Ancho Chicken
•½ cup white whole wheat flour (all purpose also works)
•2 teaspoons ancho chili powder
•1 teaspoon southwestern or taco seasoning
•a generous pinch of salt and pepper
•2 tablespoons oil
•1½ lb. boneless, skinless chicken breasts

Tacos and Toppings
•12 small corn tortillas
•a few green cabbage leaves, shredded
•one bunch cilantro, chopped
•toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions

Instructions

1. Toss the cabbage and cilantro together. Prep the other toppings.

2. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.

3. In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.

4. Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing! 

View fullsize

Air Fried Fish Tacos

Jillian Harris, HGTV Love It or List It Host - IG @Jillian.Harris

Ingredients

Corn Tortillas
Peach Salsa
Avocado Cream (recipe below)
Cilantro
Fresh Halibut
1 can of Beer
1 1/2 cup Flour
1 tsp Baking Powder
2 tbsp Vegetable Oil
1 tsp of Salt
Cholula sauce
Philips Airfryer

Instructions

1. On a plate, lay out corn tortillas, top with peach salsa, set aside.
2. Slice your halibut into small strips.

3. Mix 1 cup flour, salt, baking powder and enough beer until you have a nice consistency

4. Toss the halibut in remaining flour to give it an initial coating, then place it in the beer batter mixture until coated.
5. Set on GREASED philips air fryer rack and cook 6-8 minutes at 200 degrees until golden.
6. Place fish on top of salsa mixture top with avocado cream, more cilantro if desired and Cholula sauce.

Avocado Cream:

1 large avocado
3/4 cup buttermilk
Juice from 1/2 lime

Mix in a blender until smooth

BODY TALK

If the summer makes you a bit nervous as you're still working towards your goal weight, we suggest listening to tips by none other than The Body  (5 time Sports Illustrated cover model) herself, supermodel, designer and co-founder of WelleCo - Elle Macpherson, who can get us there without binge exercises and detoxes.

We chatted with her about her Four-Week Body Plan which involves the much buzzed about - The Super Elixir. Not only will you look great but you will feel energized which is essential as we head into these warmer months.

Week 1

• Eliminate carbs after 5pm

• Take the Super Elixir Alkalizing Greens with 500ml of water once a day

• Drink at least 2 liters of filtered water each day

Week 2 (Build on Week 1 +)

• Replace one meal a day with the Super Elixir Nourishing Protein mixed with 400ml of cold almond milk 

Week 3 (Build on Week 1, 2 +)

• Add cayenne pepper to at least one meal a day to boost your metabolism 

Week 4 (Build on Week 1, 2, 3 +) 

• Cut out all added sugar, dairy and processed starchy carbs

• Increase your intake of green vegetables 

Read more from the May Issue

IN OUR BAG

When you're hitting the studio to enjoy your favorite fitness session, you may want to add to the amenities that they have provided. We've rounded up some must have times that you can bring with you so that you're fresh and ready for the next thing on your list!

| TRANSIENCE NS Tote in Neoprene | PACIFICA Underarm Deodorant Wipes in Coconut Milk and Essential Oils | SIMPLY GUM Natural in Ginger | CHEF'S CUT Real Turkey Jerky in Teriyaki |  YES TO CUCUMBERS Cooling Hydrating Mist | BOSCIA Green Tea Blotting Linens | THE BEACHWAVER Jetsetter Flat Iron | TATA HARPER Volumizing Lip and Cheek Tint | SKINN Olive & Enzyme Makeup Wipes | ELEMENT SNACKS Strawberry Rice Cakes | 

Read more from the April Issue

The Art of the Snack - Fruits and Veggies

Snacking just got easier with two recipes that allow you to get vital nutrients, while taking very little time to make! These are perfect for the Spring and the Summer.

We hit the Athleisure Kitchen with Chef Rosalie from Williams Sonoma and began thinking about how we can get fruits and vegetables into our meals. These treats are perfect now as well as when we head into the summer. When you master these recipes, you can add your own twists to them and both can be done rather quickly!

We love a good ice pop as it's cool and refreshing. A few seasons ago we learned about Zoku which easily makes and freezes your pops of choice. A huge trend is being able to include slices of fruit, adding yogurt creation and when you have really mastered it, a boozy option that is perfect for day or night! We created a POM-pop, Pear Pop and a Passion Fruit Pop. 

POPSICLE INGREDIENTS

• Your drink of choice (we had three different pops so we used Ceres Pear, Ceres Passion Fruit and POM Wonderful - no sugar free juices) 

• Sliced assorted fruit 

• Zoku machine 

• Make sure to slice your chosen fruits into thin slices. We used plums, kiwi and strawberries 

• Pour your beverage of choice into the Zoku maker

• Place your sliced fruits into each slot with the beverage

• Place the spill guard sticks in the Zoku 

NOTE: You must place the Zoku in the freezer before using it to make your pops. The Zoku will freeze your treats within 12 minutes! Once it is frozen, you can make 3 servings of 3 (9 pops total) before you have to freeze it again.

View fullsize

PHOTOGRAPHY COURTESY | Vitamix

Hummus is such a great snack that takes chickpeas to another level. The easiest way to make it is in the Vitamix. We have taken the classic recipe and added a few twists that give it an elevated taste while also being really quick and easy to make!

HUMMUS INGREDIENTS: 

• 2 15oz cans of chickpeas (garbanzos), one drained , one with liquid

• 1/4 cup (35g) raw sesame seeds

• 1 tablespoon olive oil

• 1/4 cup (60ml) lemon juice

• 1 garlic clove peeled

• 1 teaspoon cumin

• Salt and crushed red pepper

• Place all ingredients, except salt, into the Vitamix container in the order listed and secure lid

• Select Frozen Desserts program

• Press start

• Allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades

NOTE: It takes 5 minutes to prepare this recipe and it makes 3 3/4 cups which is great for a solo nibble or for a small gathering. As we're hummus fans, we always like to shake it up. In this version, once we made it, we added a little more olive oil, pine nuts, sliced red peppers and crushed red pepper. This added a bit of a zest to our recipe - but there are a number of items that work well with this recipe. In addition, it can be served with crackers, mini pitas (shown here) and so much more. 

PHOTOGRAPHY COURTESY | Zoku + Vitamix

Read more from the April Issue

STEP OUT FOR A DRINK

Spring means that being outside is a given. Any excuse/reason is welcome. To toast this, we put together three looks for after work drinks, impromptu poolside and post brunch beverages with our friend Rachel Sheen, who is in Marvel’s new movie, Deadpool.

We shot our brunch and after work looks at JIMMY Soho which sits atop the James Hotel and we’re sure these looks will find their way into your rotation.

| PHOTOGRAPHY Steve Zak | WARDROBE STYLIST Kimmie Smith/Accessory2 | MUA/HAIR STYLIST Christina Padilla |

ATHLEISURE MAG: What is the aesthetic/vibe of the JIMMY at the James Hotel?

JIMMY SOHO: JIMMY is a grown up, stylish, fun and unpretentious cocktail lounge that has indoor/outdoor capacity. We’re not a dance club although often people are bopping their heads to our DJs (THUR/FRI/SAT night and SAT/SUN afternoons in summer). We’re 18 floors above Soho/Tribeca with nearly 360 views of the city. JIMMY is a fairly intimate space, holding about 100 indoors with room for another 75 outside
in good weather. The vibe is for conversation and socializing, whether that’s after work or post-dinner.

AM: Since JIMMY lounge is a rooftop, what areas are guests able to enjoy now that spring is on its way?

JS: Our roof area is always open for people to step outside but right now people are more focused on staying cozy inside, sitting on couches by the floor-to-ceiling windows, grooving to some great music, and catching up with friends or making new ones.

AM: JIMMY Soho just had an Oscars party, what other events do you have coming up that we should place into our calendars?

JS: We always do Super Bowl and Oscar parties. The next afternoon we’ll have a special gathering will be for The Kentucky Derby. And we open
our afternoon pool-deck parties on May 21, which is when we start opening at 3pm on weekends with afternoon DJs. We’ll also be showing the Olympics this summer both out by the pool and indoors.

AM: What is the signature drink of JIMMY lounge and what are some of the favorite dishes that are enjoyed by guests?

JS: We don’t have one signature cocktail, but we have two cocktails since we have opened that we can’t take off the menu, the Legal
in Vermont-which is Bourbon, Maple, Cinnamon and Shisho over a cinnamon bark ice block, and the other one is The Grapes of Wrath-Vodka,
muddled Grapes and Cucumbers with Elderflower syrup and seltzer.

In terms of dishes the most popular are: Cheeseburger Sliders w/ Jalapeño & Parmesan Fries, Artichoke Flatbread w/ Garlic Ricotta & Fresh Basil
and Falafel Bites w/ Cucumber, Mint & Tzatziki. 

AM: Who are the creators of JIMMY lounge and what are their backgrounds in terms of the culinary and nightlife/mixology scene?

JS: JIMMY was developed by David Rabin and Johnny Swet. David was a founder of Lotus and other well-known nightspots, and is now a partner in Cafe Clover, The Lambs Club, The Skylark and JIMMY. Johnny Swet worked at many of the most iconic spots in NY like Bowery Bar and Pastis before opening his own places, Hotel Griffou and Rogue and Canon. He’s also the cocktail consultant for the Dream Hotel, Cafe Clover, The Skylark and JIMMY, and several other prominent NYC venues. 

AM: What makes JIMMY lounge distinctive in the nightlife scene?

JS: JIMMY is nightlife for people who are either “over” going to big clubs with EDM where they can’t hear themselves speak, or for groups to
gather for a cocktail or two before they head out for a real late-nighter. It’s also the ideal spot to spend a spring/summer weekend afternoon, sipping a cocktail out by the pool. In that way, it’s kind of “day-life”.

PHOTOGRAPHY COURTESY | JIMMY

JIMMY LOUNGE 15 Thompson St NY, NY 10013