Did you enjoy your 4th of July?! I sure did. I slept in, practiced hot yoga, went shopping at the Green Market, made some really tasty food and spent the evening watching fireworks from my friend’s roof!
Today I went back to life as usual. I’ve been working on promoting our upcoming workshop at Pure Yoga- Delicious Detox. In the workshop we’ll introduce guests to our favorite energy boosting cleanse based on Dr.Alejandro Junger’s Clean cleanse. This particular cleanse is all about removing all the inflammatory and acid forming foods from your diet, and for 21 days adopting a twice daily smoothie regimen. There are so many benefits when cleansing with smoothies. Smoothies are full of fiber, which help to clean your intestinal tract. It’s important to consume copious amounts of dark leafy greens on a daily basis, and the green smoothie is the easiest way to do just that. Blended with fruit, leafy greens lose their bitter taste. Blending food is also a great way to release the wonderful nutrition from within the cell walls of the plant, making it easy for your body to absorb the vitamins and minerals. Your body doesn’t have to work hard to digest smoothies, so your digestive system gets a much needed break. You’ll feel your energy levels soar!
Guests of the workshop will learn the who, what, when, why and how of detoxing. They’ll learn how to undergo a successful, and delicious cleanse with the help of super smoothies! I really hope to see you there. Here’s a link to register on the Pure Yoga website!
On another note, this Japanese Eggplant & Mango Stir Fry is THE BOMB! And in case you’re not familiar with that terminology, this stir fry is GOOD! I don’t know where the idea came from, but I’m glad it came! The Japanese eggplant is from Bodhi Farm, one of my favorite farms at the Union Square market. I find this type of eggplant to be more tender and sweeter than the big fat traditional variety we find in most supermarkets. I also used shishito peppers from the same farm. Shishito peppers are a sweeter variety from Japan. I love the way they look! For this dish I also used some delicious coconut vinegar from the company Coconut Secret. I LOVE this company’s products. I have a bottle of their vinegar, aminos and nectar – all made from coconut nectar, the sap that comes from the coconut blossom. I would usually use an apple cider vinegar in a recipe like this, but I love how mild the coconut vinegar is. I think it has less acid. Look for Coconut Secret products at Whole Foods or other health food markets. Alternatively, if you don’t have coconut vinegar, use apple cider vinegar, or try using Umeboshi vinegar (yum!)
Click flyer to register!