Free Yoga Classes

22 Apr 2009 Leave a comment

by marisashealthykitchen in New York Highlights Tags:

Who could pass up free yoga classes! So awesome!! It doesn’t cost a thing to try these places out!

arm668mukesh-in-a-yoga-position-pos.jpg yoga image by bangladeshihindu

YogaWorks (mutiple locations) free class in april with this print out. If you are not a beginner you can exchange for any of their classes!

The Fierce Club 269 Elizabeth St., (212) 334-6900  Mention Vital Juice to get your first two classes on the house.

Yoga Sutra 501 Fifth Ave., nr. 42nd St.; 212-490-1443;  first class is free

Atmananda Yoga Sequence 324 Lafayette St., nr. Bleecker St.; 212-625-1511;  first class is free

Integral Yoga Institute 227 W. 13th St., nr. Seventh Ave.; 212-929-0586; free Saturday-morning intro classes (beginning at 10:15)

Yoga to the People 12 St. Marks Pl., nr. Third Ave.; 917-573-9642; not technically free, there is a suggested donation of $10

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

21 Apr 2009 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , ,

This is an amazing cooked veggie side dish! The vegetables are cooked until just tender to retain their fresh-from-the-market flavor. I love the use of all the fresh vegetables; how good they taste and how the colorful they are. The onions and the corn give off such a nice sweetness! mmm So good!!!

img_176811Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

recipe from Bon Appetit October 2008

Makes 6 servings

  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Get Fresh Table and Market

20 Apr 2009 Leave a comment

by marisashealthykitchen in New York Highlights

Get Fresh Table and Market

370 5th Ave (at 6th St)
Brooklyn, NY 11215 (Park Slope)
(718) 360-8469
www.getfreshnyc.com

picture from yelp.com (there are more tables and refrigerators to the right)

picture from yelp.com (there are more tables and refrigerators to the right)

We went here for brunch (which is offered everyday) and it was delicious. I am happy I made a reservation for us, since there were 6 of us and a baby. The food was really great and the service was friendly. The most outstanding thing we ordered was the Organic Buttermilk Pancakes with nutmeg butter and Vermont maple syrup. They were fluffy and absurdly delicious! But everyone’s food looked and tasted great. Most people in our party did order egg dishes like Huevos Rancheros and the Breakfast Burrito. The granola with local yogurt also looked great! I love that they are committed to using local, organic and sustainable ingredients. Many of the items on the dinner and brunch menus contain grass-fed meat. But there are still options for vegetarians, although not many vegan ones which I had hoped for.

There is also a garden in the back. I look forward to going back on a warmer day to take advantage of it.

The other really cool part about Get Fresh is that the restaurant is actually a market too. They sell a great selection of extra-virgin olive oils, vinegars, sea salts, local drinks, honeys, yogurts, marmalades, pickles, teas, books, pastry mixes, jarred veggies, local meats, cheeses and even the wonderful Organic Nectar’s Raw organic vegan gelato 🙂 Also all their packaging is eco-friendly. Some is made from recycled plastic; some is compostable, biodegradable and petroleum-free and their shopping bags are 100% biodegradable.

Raw Corny Soup

20 Apr 2009 1 Comment

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , ,

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by Juliano. Everything I have tried so far from him is so amazing! 

img_176712

  • 1/2 cup walnuts
  •  filtered water for soaking walnuts
  •  1 1/2 tablespoons white miso
  •  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
  •  1/2 cup diced tomatoes
  •  1 tablespoon minced garlic
  •  1 tablespoon fresh dill, minced
  •  1 tablespoon fresh parsley, minced
  •  1 tablespoon chopped green onion
  •  1 teaspoon minced jalapeno
  •  1 ear of corn cut from the cob
  •  1 cup filtered water
  •  1/3 cup olive oil
  •  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.

Spaghetti and Meatballs

19 Apr 2009 3 Comments

by marisashealthykitchen in Home Cooking Tags: , ,

Is there anything more comforting than spaghetti and meatballs? It was a real pleasure to eat this after the 8 days of Passover!

I make this with turkey so it is healthier than another red meat recipe. I quadruple this meatball recipe (and package them in single serving foodsaver bags) so Michael can pull them out of the freezer whenever he wants for a quick meal. I love my tomato sauce, such good flavor and a little kick.

I, of course do not eat the turkey meatballs. I normally buy Nate’s Meatless Meatballs but this time I tried Trader Joe’s Meatless Meatballs and they were so incredible! So good!

img_1757

Spaghetti and Meatballs

  • 1 1lb of Cooked Pasta

Turkey Meatballs

meatball recipe from Gourmet

  • 1 pound ground turkey
  • 1 large garlic clove, minced
  • 3/4 cup fresh bread crumbs
  • 1/2 cup finely chopped onion
  • 3 tablespoons pine nuts, toasted, cooled, and chopped
  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
  • 1 large egg, beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil

In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.

Marisa’s Spicy Garlic Tomato Sauce

  • 1 (28-ounce) can whole tomatoes in puree
  • 2 heads garlic, cloves peeled and halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon hot red-pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons sugar or to taste

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, salt and sugar and simmer, covered, stirring occasionally, 1 hour. As the sauce is cooking use a whisk to break up the whole tomatoes so there are chunky bits. After the sauce has been simmering for an hour, if you feel the sauce is too thin, simmer uncovered for another 15 minutes.

Upcoming NYC Events

19 Apr 2009 Leave a comment

by marisashealthykitchen in New York Highlights

Urban Locavorism
Tuesday, April 21, 6:30 p.m.

Join Dan Barber (Blue Hill) and moderator Gabrielle Langholtz (Edible magazine editor) for a panel discussion on the urban local foods movement. Tickets $12/person, $6/member, $8/seniors and students. Museum of the City of New York, 1220 5th Avenue (b/n 103rd and 104th Streets; map); 212-534-1672, ext 3395; event website

Your Healthy Journey’ with Dr. Fred Bisci
Lecture & Book Signing
Saturday, April 25th, 2009 7:30 pm
META Center 214 West 29 Street 16th Floor between 7th-8th Avenue

You have a rare opportunity to hear Dr. Fred Bisci, raw foodist and athlete, who has eaten raw for over 45 years and helped over 35,000 people to achieve health through his advice.

A speaking presentation by renowned healthy lifestyle coach/nutritional counselor Dr. Fred Bisci, author of “Your Healthy Journey”, discussing the doable approach to what you leave out, a lifestyle of Real, Fresh Foods through raw preparations and the miraculous remedial capabilities of the Human Body as this relates to Your Genetic Expression

Advance ticket purchase by paypal/credit card or Cash paid at the door without reservation Fee: $12.00; event website

‘Understanding and Mastering The Law of Attraction’ with Phil Giuliano
Friday, May 1st 7:30 pm
Gravity East Village 515 East 5 Street btw. Avenue A & Avenue B Keypad: 104 ‘Bell’ Button

Seating is Limited R.S.V.P. by email or call 212 254 9453
Fee: $20 Cash paid at the door; event website

This dynamic class will focus on understanding the universal law of attraction and using it to create the life you desire. This applies to all areas of life experience including relationships, career, prosperity and joyful living. There is nothing you can’t be or do or have when you understand how the universal laws work. We will discuss and explore techniques to raise your vibration and bring you into alignment with your desires.
All are welcome, you need not have any previous experience with the universal laws. If you enjoyed “The Secret”, or Abraham-Hicks, you will love this class!

The Yoga Journal New York City Conference
May 15 – 18, 2009

yoga_journalDon’t miss Yoga Journal’s first ever New York City Conference!

East West Books and Yoga Journal invite you to attend the The Yoga Journal New York City Conference, May 15-18.

As the official conference bookstore, East West Books’ community members receive $50 off (promo code NY24).

Visit www.yjevents.com or call 800.561.9398 to register or find out more.

Conference Highlights Include:
* Friday night concert with Krishna Das
* After work classes on Friday
* Free Community Classes on Saturday & Sunday
* World Class Teachers including  Rodney Yee, Seane Corn, Shiva Rea, Desiree Rumbaugh, David Swenson and more…
* Keynotes by Buddhist scholar Robert Thurman and Yoga Master Dharma Mittra*     * Visit East West at the Conference for books and CDs by all the presenters, as well as supplies for your yoga practice.

YOGA and RAW Expo!!!
May 29-31, 2009

Take a weekend out of your life and enjoy a world of possibilities

http://www.nyyogaexpo.com/

An Interview with Raw Chef Matthew Kenney

17 Apr 2009 Leave a comment

by marisashealthykitchen in In the News

An Interview with Raw Chef Matthew Kenney.

Matthew Kenney is an inspiration to the raw food community by opening amazing restaurants and writing fabulous cookbooks! He is always involved in exciting new projects. Read more about him here.

Rice Noodle and Vegetable Stir-Fry

17 Apr 2009 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

As much as I love Passover and my birthday (which normally falls during the holiday) I know there is a rush for the carbs when it is over. I don’t even typically eat many carbs, but because they were not allowed for 8 days there is a desire for them afterwards anyway.

This recipe is really great and really really quick! It is great for all year but I especially love it for the after Passover feast as you still involve veggies in all that pasta!!

ENJOY 🙂

rice-noodle-

Recipe fromVegan

SERVINGS 2

COOK TIME 10 minutes

TOTAL TIME 20 minutes

INGREDIENTS
2 ounces rice noodles
2 1/2 teaspoons coconut oil
1 red onion, sliced
8 ounces rehydrated soy protein or tofu
2 tablespoons soy sauce (or tamari)
8 lychees, peeled, pitted and quartered (adds such a nice sweetness!)
1 garlic clove, finely chopped
1 cup finely sliced cabbage
1 cup bean sprouts
2 1/2 teaspoons blackstrap molasses
1 teaspoon fresh ginger, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped

To Serve:
Nori flakes
Sesame seeds
Lime wedges (optional)

PREPARATION
1. Soak the rice noodles in boiling water for 4 minutes, then rinse in cold water and drain.

2. Heat a wok or large frying pan until very hot, add the coconut oil, then the onion and soy. Stir briskly to sear on all sides until golden.

3. Pour in the soy sauce and stir to coat the mixture.

4. Reduce the heat and add the remaining ingredients plus the drained noodles, stirring until hot.

5. Transfer the stir-fry to warmed serving bowls, sprinkle with the nori flakes and sesame seeds, and serve with wedges of lime, if desired.

Herbin’ Ranch Dip

16 Apr 2009 2 Comments

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , , ,

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

Making Matzo at Daniel in New York City

16 Apr 2009 Leave a comment

by marisashealthykitchen in In the News

Making Matzo at Daniel in New York City

I love Daniel Boulud! How cool is this!

I always find it amusing when you go to a restaurant on Passover and there is one piece of Matzo in the bread basket surrounded by the rest of the bread! I love that Daniel is being so conscious of the holiday and of his customers. I wish more places were as attentive.

Previous Older Entries Next Newer Entries