BINGELY BOOKS

ZERO DAYS

Gallery/Scout Press

Ruth Ware

We like a good thriller and Ruth Ware's Zero Days, gives us just that! Husband and wife team Jack and her husband Gabe are hired by companies as penetration specialists to break into buildings and to hack security systems. After being hired to do this work, the job goes wrong and when Jack goes home, she finds her husband is dead! Not only is he dead, but she knows that the police have her as a suspect. Now she's running against time and must clear her name as well as find Gabe's killer.

As she navigates this mystery, she has to reassess everything that she knows and figure out who she can trust to help her figure everything out!

EGG ROLL & SWEET TEA:

ASIAN INSPIRED, SOUTHERN STYLE

Gibbs Smith

Natalie Keng

The fusion dishes that are presented in Egg Roll & Sweet Tea: Asian Inspired, Southern Style allows us to bring Asian and Southern cuisine together with 100 recipes.

You'll find a number of dishes that hit our comfort food spot including: Fried Chicken Spring Rolls with Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Golden Milk and Sorghum Hot Toddy, and a number of several recipes for an array of egg rolls and sweet teas.

Natalie Keng is known for creating Asian sauces that take your dishes to another level. She created this cookbook as a way to combine her favorite dishes that she grew up with. She is focused on these core dishes, sauces, and drinks that allow home cooks to prepare and share these finds with friends and family!

SOUTHERN LIGHTS: EASIER, LIGHTER, AND BETTER FOR

YOU RECIPES FROM THE SOUTH

Gibbs Smith

Lauren McDuffie

There's nothing better then making a dish that you grew up with and being able to add a twist to it to make it healthy! In Southern Lights: Easier, Lighter, And Better For You Recipers From the South, Lauren McDuffie takes a fresh take on Southern-style cooking and shows how it doesn't have to be unhealthy and heavy - it is a reimagination of our favorite dishes!

This cookbook has you covered from breakfast, lunch, dinner, appetizers, snacks, desserts and so much more. We loved seeing Sheet Pan Catfish with Okra, Corn and Tomatoes; Chile-Soaked Watermelon with Smoked Almonds; Creamy Roasted-Garlic Mashed Potatoes; Pimiento Cheese Hummus and so much more!

Whether you grew up eating this or you've wanted to try it but in a lighter way, add this cookbook to your shelf!

Read the JUN ISSUE #90 of Athleisure Mag and see BINGELY BOOKS in mag.

BINGELY STREAMING

JULIA

Max Original

HBO Max

We have watched PBS' The French Chef, watched Julie & Julia and have read a number of books. There is so much to learn about Julia Child's story and HBO Max's Julia delves in by covering the beginning days of her public access TV show off the success of Mastering the Art of French Cooking.

We see her creating her show behind the scenes, brokering a deal to even getting it on air, innovations that were created for this show that have become staples on our favorite shows and more. We learn the process of writing cookbooks, what's involved in testing recipes as well as what it's like working with publishers. We also meet culinary figures like James Beard as well as known writers like John Updike.

In addition to looking at the beginnings of celebrity chefs and the kinds of portfolios that we have come to know about them, we watch Julia navigate these spheres that didn't have a rule book, the importance of working with friends and family in order to get to where she got to and the importance of her legacy. We highly suggest listening to the official companion podcast, Dishing with Julia after each episode hosted by Kerry Diamond of Cherry Bombe.

THE ULTIMATUM: MARRY OR MOVE ON

Netflix Original Series

Netflix

We enjoyed seeing Love is Blind which hosted and executive produced by Nick and Vanessa Lachey. They're back with a new show, The Ultimatum: Marry or Move On where couples who have dated for 2 years call an ultimatum where they get married or they go their separate ways. We hear from each couple on which one made the ultimatum or why they feel they need more time.

The couples meet one another, spend time to see who they want to live with for 3 weeks, then they connect with their significant other for 3 weeks and then a decision is made. This is yet another social experiment that delves into interpersonal relationships and is worth continuing to the reunion show as well.

POWER: DON KING

Somethin' Else

Spotify

We enjoyed POWER by Somethin' Else where they focused on The Maxwells as well as Hugh Hefner. Season 3 focuses on boxing promoter Don King from his early days, handling the careers of Muhammad Ali, Roy Jones Jr and Mike Tyson, his fall from the sport and how his business models have found their way to UFC as well as content creators who have found their way to the sport.

Read the APR ISSUE #76 of Athleisure Mag and see Bingely Streaming in mag.

CELEBRATING FLAVORS WITH CHEF ERIC ADJEPONG

When we connect with a master chef, they take us on a journey exploring their voice through food. Chef Eric Adjepong was a finalist on Season 16 of BRAVO's Top Chef and competed the following season on Top Chef: All Stars LA. He brought West African cuisine and its stories to the dishes he created and ultimately to millions of eyes. He has continued to serve as a judge or guest host/judge on a number of programs including Top Chef: Amateurs and Food Network's Battle of the Brothers (Bryan and Michael Voltaggio) on Discovery+.

His passion for his Ghanian American heritage has led him to participate in a restaurant concept in Ghana as well as launching flavorful food in his newest project with AYO Foods. We delved into his culinary point of view, his background and how important it is to share it with others.

ATHLEISURE MAG: We have enjoyed seeing you on Top Chef as well as a number of other programs. When did you first fall in love with food and when did you realize that you wanted to be a chef?

CHEF ERIC ADJEPONG: It started at a very young age for me around 6 or 7. I was enamored by chefs on cooking shows growing up – Julia Child, Yan Can Cook and I thought it was super, super cool to use fire and to create food. Watching my aunts, uncles and mom especially making food and just seeing that super power and I still think it’s a super power watching them cook to make a meal, which makes everyone stop what they’re doing and come to the dinner table. I have always admired that. I think that’s when it started for me and I’m lucky enough to have parents that fostered that.

AM: Before we delve into some of the projects that you’re involved in, we find it interesting that you have a Masters in Nutrition and you have cited that Chef José Andrés inspired you to do that. What was it that he was doing that lead you on that path?

CHEF EA: Definitely, I went back to study for my Masters in 2012 and a lot of that was spawned by the work that Chef José was doing with World Central Kitchen which was right around that period of time. It was fascinating honestly. I had my Bachelors in Culinary Nutrition so I had already gotten into it. Knowing better and doing better with my food and to be able to go full circle with what I started with, I wanted to be able to present myself as a one stop go-to kind of shop so to speak for food, anything regarding nutrition and culinary. I went to England and studied for about a year or so and it was a lot of fun and an awesome experience. I got to go to Ghana and I got a huge understanding of a global climate – what people are eating, how they are interacting with one another and that was an awesome experience for me. I think that a lot of that experience, the ideas, thoughts, inspirations and what I learned there has influenced me today.

AM: Can you share your culinary journey?

CHEF EA: I’m born and raised in NYC. My family came from Ghana in Kumasi. I was the first person born in the US from my family and I think that that gives me a unique perspective from the food that I cook and everything that I kind of do, it’s woven into me not just the food, but the culture, the way that I greet my parents, greet the elders, the way that I dress – it’s just all West Africa. It just so happens that I fell in love with cooking and have been able to bring to the forefront the food of the diaspora in a way that I think is unique to me, but also super authentic to the flavors to the places that I get my inspiration from.

AM: It was great seeing you on Season 16 of Top Chef as a finalist and then coming back for the next season for All-Stars in LA. What drew you to want to be part of that community which has such a dynamic platform to be involved in. How did you connect into it and you continue to be involved as I know you’re Top Chef Amateurs as well.

CHEF EA: I think it was just my admiration for the franchise even before I got in on my season. I was just a huge fan of the show period. I remember watching in culinary school and was just enamored by the talent and different characters coming out. I knew that if I was ever lucky enough to get on, I wanted to be able to celebrate West African culture as much as possible. I don’t know how it happened to be honest, it was kind of a blur, I was telling my now wife about it when we went out on a date. She helped me to apply which was cool. I did a tasting for them which was awesome and I was expecting a call months later or something like that. They called relatively quickly in a day or so and that just got the ball rolling. It’s an awesome fraternity and network that I love being a part of and not only in my season, but I can reach back to seasons past and it’s the same for those in the future. Even for the chefs that were in their season from Portland, you’ll have those folks reach out that want to do something like a collaborative dinner or to ask a piece of advice – how you handle certain things when it’s their time to be on the show. It’s a pretty huge community and I think it’s pretty cool to have Gail, Tom and Padma close by and you can reach out to them. They’re also ultra supportive as well to all of the chefs. They do a great job on the franchise to support all of us.

AM: From the Portland season, it was great to see one of the episodes focusing on West African foods. Thinking back to your season specifically, it was the first time that we remember seeing this brought forward. You really introduced us to a number of foods that we hadn’t been aware of and now are things that we have been able to eat by you presenting it in your dishes every week. Why was that so important to you to be able to include that in your repertoire of dishes that you were making?

CHEF EA: I knew going in that when I got the green light and I knew I was going to be cast, I had studied Modern American, Modern Italian, French and I knew that I could have gone that route. I think that if I had stayed on that line of thinking, that I could have been weeded out and I wanted to present something that was 1. very second nature to me and 2. that I hadn’t see on the franchise as I was such a fan. In 15 seasons, I hadn’t seen anybody cooking food from the continent of Africa really in a forceful way. So I figured, why not me, why not now – it was a great opportunity and I hit the ground running. I served a Raw bay scallop with Ghanian shito honey glaze, pickled shallots and celery garnish and it was super spicy and flavorful. They had no idea what was going on in their palette but they kept asking me to just keep cooking and I found myself in the finale cooking the same food, telling the same stories and I thought, I could really win off of doing this. I didn’t but I think in the long run, it boosted the profile of not only myself, but for the food of the diaspora.

AM: Absolutely and for those that are not familiar, what are the spices and foods that are indicative of West African foods?

CHEF EA: It’s a lot of warm spices and dry spices like cinnamon, nutmeg, clove, star anise which is used quite often. Rosemary and thyme are huge and really we celebrate flavors and a lot of what is naturally grown in the area and in the region. So peppers, they come from literally everywhere and we use them in a variety of ways. Ginger, habanero, garlic, peanuts, plantains are huge. A lot of dried and fermented fish which we use essentially to what’s readily available. The sun is a great preservative and something that we can use to preserve and ferment and we do that often. It’s a great way to bring out strong and unique flavors in our food. I would say that that is pretty much the calling card and you will see that throughout the diaspora and the Caribbean with the use of cassava and plantains in South Africa, the use of corn and hominy here in the American South with jambalaya and gumbo which means okra – all of these little dishes which go back to the African diaspora in West Africa.

AM: Those are great points when you’re looking at the impact diaspora from a culinary standpoint. We were going to ask you how that affected the foods of the regions.

CHEF EA: Massively. One of the dishes that we’re presenting with AYO is Waakya and it’s a classic rice and beans dish. I call it the OG of the Peas and Rice dish because you will see this variation all throughout the diaspora because you’ll see it in Jamaica, parts of the Caribbean islands, a pretty popular rice and beans dish pretty much everywhere in South Africa and you’ll see it in Haiti. I’m really excited to talk about that and it’s really about the ingredients that we use. The peanuts, the plantains, the cassava and using those in really unique ways. You have to think that when people were being enslaved, they tried to grab what they could and to work with what they had. They braided rice in their hair and took what they could to the New World. They made use of what they had and whatever they couldn’t find or weren’t used to they adapted to what was readily available to them in the new land. You’ll see different variations of a very similar dish with a slight ingredient change and that happens all throughout the Caribbean as well. We use the scotch bonnets, it’s heavy and I think those traces are something that I like to be able to do and to celebrate as much as I can.

AM: How did the partnership between you and AYO Foods come about and what made you decide to introduce the two that will be coming out?

CHEF AE: Pretty organically funny enough. The founders Perteet and Fred Spencer of AYO Foods had reached out and they saw everything that I had been doing and very seamlessly, it was like an easy puzzle. They were pretty much preaching the same gospel that I have been doing if that makes sense and they have been pushing this food forward to get it into the grocer’s frozen and hot sauce aisles. I’m doing nutrition and a bit of fine dining. So the synergy was there and then making it work was something that we had to figure out, but I’m happy that we did be ause not only is the food really good and delicious but the branding is vibrant just as West Africa is. They have done a phenomenal job from beginning to end and I’m happy with the Chicken Yassa dish that we have which is beautifully braised chicken thighs and a rich roasted garlic and ginger sauce, a lot of onions, lemon juice and mustard and it’s cooked down to a beautiful jam with this jasmine rice. Waakye is the rice and peas dish. We have a red rice cooked like a sorghum millet leaves so it leaves this beautiful earthy note with a nice magenta color and we add a little coconut oil, roasted garlic and we season that and serve it with a really delicious sauce. It’s super traditional in terms of how the food is presented and is served, but as far as how it is shown, when you look at the box it’s so eye catching and catches the vibrancy of the plate – I really love what they did with it.

AM: Do you foresee that you will do additional dishes with them? Do you have a list of foods that you would like to add in down the road?

CHEF AE: I would actually! We’ve been able to kick things off without a hitch and have already started talking about collaborating on another dish or two or a sauce. For now, we’re focused on the Waakye and the Yassa and bringing these two dishes out as hard as I can. We both have a really strong effort to do that and I think that when people catch onto that wave, then we’ll definitely open the floodgates with a lot of dishes.

AM: In support of these 2 dishes what will you do in terms of driving awareness? Will you be doing IG Live or things of that nature?

CHEF EA: Yeah, anything that we can do to generate this like an IG Live, Zooms as those are things that people are normally doing to kind of break up the monotony with food and food stories. Doing demos, I’m totally down. They’ve been awesome and we’ve been able to do culinary classes as well with the folks at AYO which has been a lot of fun. If we can continue to do that in different ways to begin talking about this food, then it would be awesome. I’m always excited to do virtual classes as I do them anyway so doing it with AYO, I think that that’s really great.

AM: True, you’re already on that front doing your virtual classes. The fact that you and your wife are doing them together, it's great to see power coupleship!

CHEF EA: It’s been great and thank you for noticing! She’s been great and it’s been awesome and there is a lot of pivoting that had to happen as I’m sure that people are recognizing from last year. Being able to do these virtual classes and my wife being around helping out as much as she can has been awesome. It’s a great way to keep things different and being inside for the past year!

AM: It’s been a long 18 months!

CHEF EA: It has been yeah!

AM: You have 2 books coming out which is insane! Are you working on them now?

CHEF EA: You’re right it’s insane and I’m in the process of doing both of them and am writing them. It was a really smart idea when it was presented to me, but I’m feeling it now and it’s a lot of work. I’m glad I’m doing it this way so that I can get it out and it helps because I can piggyback off of one book to the next one. So the children’s book is somewhat feeding off the adult cookbook. So there are little gems in there and Easter eggs that you will see throughout. It tells the fictional story of a young kid in the inner city who is dealing with identity and food very much so like me growing up. So, I’m excited to share that story. For the adult cookbook, the contemporary one, there will be a huge spotlight on the traditional Ghanian and West African dishes and inspirations from modern times to the places that I have traveled to and what I have learned in between! I’m excited to present both books which will be out next year in Oct and I’m working on them now! For anybody that is writing a book, it’s quite a process so it won’t be out until next year, but I am in the thick of it right now!

AM: Do you have additional projects going on that you’re able to share as you're juggling quite a few.

CHEF EA: Yeah maybe I should slow down ha! But I am working with great organizations and great brands just like AYO and I’m really thankful for that. I have a little bit more TV in the future with Top Chef: Amateurs, the Discovery Network which I’m really proud of and the cookbooks. I’m taking a lot of time as a father and a husband is a title which is its own time and world as well. Hopefully when things kind of settle, I can get back into restaurant mode.

I helped open up a restaurant in Ghana last year which was an amazing experience. It’s been a busy few 18 months as you mentioned, but I like to stay busy and I’m really blessed to be in this position to do what I’m doing as I definitely dreamed about this. I want to take full advantage of this as much as I can.

AM: Why did you want to be involved in opening a restaurant concept in Ghana?

CHEF EA: Yeah definitely, a good friend of mine, who runs a hospitality business that is running the restaurant, East End Bistro in Accra the capital of Ghana in the Cantonments area, he and his partner have run a really successful bar called Bloom Bar. It’s probably one of the most successful bars in all of West Africa, they have expanded and they were looking to hop into the restaurant space. We had a relationship from the Bronx and he moved outand went to Ghana and started his dream with his hospitality venture. It was the perfect moment, I was available because I was not opening up a space here, so I left.

I went to Ghana and I was there for about 8 weeks from start to finish. We opened up, and did the training. I’m definitely open to extending my reach as much as I can not only to cooking in the continent of Africa but also to anywhere that is open to good food.

AM: What do you want your legacy to be in terms of the impact that you created?

CHEF EA: Wow, I’ve never been asked that. I think it’s reputation, being a good person is #1 and something that I should always strive to be regardless of my profession or what I do in my life. I want to make people feel good and decent. That is my personal legacy. I think that career-wise, I just want to be a better chef every single day, every single year. I know that that sounds cliché but the better that I am, the better that I can be of service to people around me. Honing my skills and being the best chef that I can be, I will allow as an artist as it’s not up to me. It’s up to the masses to settle in on how impactful I have been when I pass or move on is. Hopefully, the cookbooks aid into a little of that legacy so to speak where I can have something that will be longstanding and will be around a lot longer then I will be physically. Kind of honing in and being better, will make me a happy person.

AM: How do you do take time for yourself?

CHEF EA: I am probably watching basketball when the season is on. I love watching basketball, sports, going to the gym and listening to music. Listening to music in the dark which I know sounds odd, is so peaceful to me. Listening to an album or two with dimmed lights. If I'm reading or working on something, I'm just jotting it down so that I can see. But I like some good music and some low lights which is probably the best way for me to wind down!

IG @ChefEricAdjepong

PHOTOS COURTESY | Chef Eric Adjepong

Read the JUL ISSUE #67 of Athleisure Mag and see Celebrating Flavors with Chef Eric Adjepong in mag.

BINGELY BOOKS

THE GOOD LORD BIRD

Riverhead Books

James McBride

If you enjoyed watching Showtime's limited series, The Good Lord Bird starring Ethan Hawke (Training Day and The Purge) as John Brown and Daveed Diggs (Hamilton and Snowpiercer TV series) as Frederick Douglass, you will enjoy the novel that it is adapted from.

We meet Henry Shackleford who lives in the Kansas Territory in 1856 - a battleground between those that are pro and anti-slavery. Henry is a slave and meets the infamous abolitionist, John Brown, and ends up joining him in his vision of freeing slaves - doing so as a girl. Their exploits result in working with one another leading up to the events of the historic raid on Harper's Ferry in 1859 which is a catalyst in the start of the Civil War.

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MODERN CIDER

Ten Speed Press

Emma Christensen

The concept of drinking and creating cider has had a renewed interest over the past couple of years. Back in the 1700's cider was considered a medicinal beverage that people consumed. Today, there are restaurants that are creating menus around this and a big growing movement to even make these at home as opposed to buying subscriptions to have them on hand.

Homebrew guru Emma Christensen created this book to talk about this movement, sourcing the fruits and juices as well as instructing us on bottling these beverages.

This book includes an array of recipes along with pictures. In addition, she looks at the world of cider by also sharing the cousins which include perry. In addition, she shares techniques that beer brewers use that are perfect for those working with cider.

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PIE FOR EVERYONE

Harry N. Abrams

Petra "Petee" Paredez

If you have yet to enjoy pies from Petee's Pie Company and/or Petee's Café, then her new cookbook, Pie For Everyone has 80+ recipes that you can enjoy learning to make. She breaks down how to make her sweet treats and focuses on her prime goal - creating the perfect crust that's tender and flaky. Once you have the crust down, it's about making the perfect balance of filling so that each bite has the intended textures together.

She creates an easy to follow cookbook with a focus on using locally sourced ingredients. In addition, her step-by-step instructions take the stress out of making her creations. Recipes include pies that are made from fruit, custard and cream. She even has savory pies which is perfect as we continue to go through the upcoming winter season.

Read the Nov Issue #59 of Athleisure Mag and see Bingely Books in mag.

THE ART OF THE SNACK | GAME TIME EATS

Read more from the Oct Issue of Athleisure Mag and see The Art of the Snack | Game Time Eats in issue.

IT'S ABOUT SOUL WITH CHEF TODD RICHARDS

We're always excited to be introduced to a number of creatives across verticals here at Athleisure Mag. A few weeks ago, we got an advanced copy of Soul: A Chef's Culinary Evolution in 150 Recipes and from the selected dishes, colorful imagery and the voice of Chef Todd Richards, we had to interview him for this month's issue. He brings to life what soul food means as a genre and how it can be interpreted within its classic dishes as well as being utilized in other dishes that are not commonly thought to align with this category. Chef Richards is self-taught, passionate about educating others about the food and bringing the love and community that surrounds it.

ATHLEISURE MAG: How did you know that you wanted to be a chef and what was your journey to getting there?

TODD RICHARDS: I really knew that I wanted to be a chef when my first job was being a butcher at Kroger in Atlanta and people at the meat counter would ask me questions about how to prepare things. I figured that I needed to know how to prepare those items that I was serving so I started studying and I thought, "this is really cool." There was someone across the street that needed someone to grill so I thought, if I can cut the meat, then I should be able to grill. So I started working there and then I never really looked back. The creative process of learning how to butcher and preparing meat satisfied that creative need that I had.

AM: You've been on Iron Chef and have 2 James Beard Nominations for Best Chef in the Southeast, what do these accolades mean to you and what was it like being on the show and receiving these honors?

TR: It's such a great honor to be on Iron Chef and to be a James Beard Award Nominee but it doesn't just stop there it really fuels me to be even better, and I think that that has always been the catalyst that I got from my parents. What happens right now is great, but you always have to keep striving regardless of how many awards that you may win.

AM: Tell us about Richards' Southern Fried at Krog Street Market in Atlanta.

TR: Well Richards' Southern Fried is a chicken walkup. I really wanted to do Fried Chicken because mainly at the Ritz Carlton, it was one of the most popular dishes that we served - imagine that you're at the Ritz, one of the most luxurious hotels and that's what people are eating! We put that on the menu and people went crazy!

We also entered that recipe into a couple of Fried Chicken competitions and we won those as well. I knew that we had something really good going on, and it was like, we need to do this because people always ask about it. That's how Southern Fried started.

AM: How do you define Soul food and why is that an area you decided to focus on as a chef?

TR: Well the first thing is that soul food is only defined by 1950's/1960's just in that genre of food. It was only in that time period that there was an African American contribution in that area not before and then not after. Really it's a misnomer of the technically driven cuisine that soul food is. Most people do not understand it that way, but if you think about it, how in the hell do you make chitlins taste good - you have to have skill to make them good and to make something like collard greens taste good. Those things are all technically skilled recipes and I believe that soul food has the same place as French cuisine or Japanese cuisine.

AM: With your cookbook being available, what was the thought behind creating Soul?

TR: I wanted readers to know that soul food is always progressing. Soul food, especially in African American culture, is not just one straight society and there are a lot of different variations in our culture and in our food that we're known for. If you take the ingredients and explore them, in different manners and in understanding the technique, there are different ways that we are talking about in true American cuisine that have techniques from all around the world, but is distinctly, African American cooking in taste.

AM: When we flipped through your cookbook, we were struck with the Collard Green Pesto as we're fans of pesto - looking through the offered recipes there are classics, twists on a classic as it pertains to soul food as well as taking dishes that are not in this area of food and adding soul to it - how do you go about doing that?

TR: When you think about collard greens that our grandmothers put on the stove - the way that they approached it with the onions and braising the pork and things like that - it was always a technical cuisine. So when you look at other cuisines around the world, it's always starting with the simplest of ingredients and how we just do them correctly without destroying the integrity of them.

When you look at collard greens and why it makes sense for a pesto, it stands up well to oil, it loves vinegar, creams and stuff like that. So it makes sense that as a leafy vegetable that it would work in a dish like that.

AM: If you had to choose 3 meals that you would cook over a weekend, what would they be that are in your book?

TR: Well, fortunately, we grow a lot of food in our home so right now we're growing a lot of tomatoes - so definitely tomatoes! Sliced tomatoes with a little vinaigrette and all the flowers that we still have held over from the winter - like brussel sprout flowers. The next thing would be my mom's Fried Catfish because I don't think that there is anything better than dipping it in your own hot sauce. The way that she always prepared the catfish, it was crispy and you just dipped the catfish in the hot sauce and all this vinegar, pepper and using garlic and onions in there as well which has really great sensibility. And because I love to have a cocktail, strawberries are in season right now - the Strawberry Rum Cooler is a great way to use strawberries. Don't get those really pretty ones, get the ugly ones that are kind of soft and when you bite into them the juice just runs down your chin. Those are the strawberries that you want for a Strawberry Rum Cooler!

AM: What are your 3 favorite meals that are in this book?

TR: It is so hard because the book is divided by ingredients. In this period of time right now, onions, spring lamb is available - I use that as a reference because my answers today will be different then when it is in the fall when there are collard greens. Seafood is universal so you can enjoy that any time. But just to understand that we are at the end of collard green season so having the Collard Green Pesto with Poached Oysters might be at the end of that season but pairing it with tomatoes - it will make it make more sense.

AM: What's on your playlist when you're cooking?

TR: The great thing is that in the back of the book, there actually is a playlist and on Spotify there is a soul food playlist as well that we put up. And growing up with my parents, we were the hospitality center of our entire family - every birthday, holiday, Christmas party - I think that we even had a bah mitzvah at our house. It didn't matter we loved any reason to celebrate and food and music were intertwined together. They had the same exact place. When we were talking about soul as a cultural reference, that's one thing that African Americans - that we do. We want everything to look good visually, to taste good and to hear our passion in cooking. That to me is why I put the soundtrack in the back of the book.

AM: We love the trend where cookbooks have transcended to being lifestyle cookbooks. It feels like we're literally hearing you share your personal life as you talk about mentors and your method - was that a conscious choice?

TR: As a chef who probably has hundreds of cookbooks - I know where they all are. I still read Larousse Gastronomique - one of the bibles of cookbooks that has over 10,000 recipes. But for a consumer, we have to make cookbooks relevant so that people can continue cooking and do it with their kids. Today they are so phone sensitive and are connected to their devices. I wanted to make sure that people can always connect to the cookbook. It's as easy as when you put that song on and someone says, "man remember when you came to the house and we started smoking some ribs and we played that song from the book," or visually, you see some ugly tomatoes at the store and everyone is walking past and I know that I can make the best dish with those tomatoes. Those are the reasons why I wanted to put all those things in the book.

This is the gift that my parents gave me - being prideful and our culture which is the other sense that they gave me. Reading is so important to understanding us as a people and we have to produce things that people visually want to understand so that they can get out of their own stereotypical kind of minds and to just indulge themselves into delicious food.

AM: When you're not cooking in Atlanta, where can we find you grabbing drinks/dinner, where do you shop and what do you do in your personal time?

TR: People ask me that question all the time and it is a really difficult question to answer in the sense that I work so damn much - I like to go home! But there are a lot of good chefs that I just gravitate to and a number of them are good friends of mine. In Athens, Jerry Slater just opened The Expat. Jerry and I have had a long history in working together off and on. I look at Guy Wong who's another great friend of mine who has Ton Ton and Miso Izakaya. I look at Hector Santiago with El Super Pan. Anne Quatrano who is the matriarch of Atlanta dining scene. Every time I go to Bacchanalia I'm blown away and I feel like I just sat in my own living room having the most delicious meal. Then I go to the godfather of fine dining in Atlanta with Gerry Klaskala's Aria who everytime I see him he gives me the biggest damn hug ever! And he's only like 5'2" haha.

AM: Are you involved in any charities or how do you give of your time?

TR: Yes I am on the board of Wholesome Wave which is really important to me because we support Snap Benefits which means that dollar for dollar we match with EBT so people can go to Farmer's Markets and to get fresh food. That one is always dear to me and Lupus Foundation. Lupus affects African Americans especially African American women more then any other people in the country. It is an under served disease that affects a lot of people.

AM: Is there anything that you want to share with our readers that we can keep an eye out for?

TR: Well, the Soul Tour is traveing from NYC to the West Coast with many stops in between. Over the next month we will hit Nashville, Chicago, New Orleans, Charlotte and then back to NYC and of course many many places in Atlanta. Anyone can find me on Social Media - if you're in Atlanta, I want to know where you are and if you buy the book, I'm glad that people are posting but I want used cookbook posted - get into the kitchen and utilize it. I want to see wine stains, hot sauce stain - some boil that popped over on the book! It's great to be on the coffee table, but it's better to be in the kitchen!

PHOTO COURTESY | Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Read more from the May Issue and see It's About Soul with Chef Todd Richards in Athleisure Mag.

BINGELY BOOKS

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JUST ADD SAUCE
America's Test Kitchen

We've been fans of America's Test Kitchen for a about a year now! You may know them from their TV show and now you can recreate their meals. In this cookbook, they focus on over 175 modern sauces as this is one of the essential and most creative elements of any meal!

These sauces include those for vegetables, drizzling on steak, curries, and stir-frying noodles. With just a few of these elements, your dishes will take on new flavors and interest in your meals.

With the power of creating these simple
sauces, there are also 100 recipes that you can pair them with. Sauces include dressings for salad, herb sauces, Teriyaki Stir-Fry sauces, molés, relishes, yogurt sauces, curries and more.

A home cook's must, this cookbook will bring a new life to preparing fresh made
meals or even giving leftovers a twist that makes it a favorite dish for a second night in a row!

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RECIPES FROM AN ITALIAN BUTCHER
Phaidon
The Silver Spoon Kitchen

We're in that time of year where comfort food is very much so on our minds as we continue through the winter and get teased with spring (and sometimes summer)
weather. The team at The Silver Spoon Kitchen shares an array of savory and authentic dishes that ensure that you will be able to make a number of mouth watering
Italian meat dishes that are perfect for roastng, stewing and braising no matter the occassion.

Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well. Your vegetarian friends don't need to feel left out as in addition to meat focused dishes, there are side dishes that are veggie based which become the perfect pairing for any meal. This book also includes tips that focus on American, British and Italian cuts of meat.

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CLODAGH LIFE-ENHANCING DESIGN
G Arts
Clodagh

Clodagh is known for her timeless and responsible design. She has helmed a number of award-winning, commercial and residential projects, including Miraval Resort and Spas, W Hotels, and Equinox Fitness Clubs.

A Clodagh designed space is a serene and indulgent experience. Her design aesthetic is based in that although clutter undermines serenity; however, minimalism shouldn't be self-denying. Ultimately, her style can be defined as "life-enhancing minimalism".

As a believer in integrative medicine, she embraces both ancient and cutting edge methods in an effort to comfort not only the body but also the soul. Her design practice incorporates Feng Shui (she is an early adopter). In addition, she includes chromatherapy and biophilia into her projects as she believes that good design supports well-being and transforms people's
lives.

With international acclaim, Clodagh Design projects and products are illustrated to showcase her life's work.

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Read more from the Feb Issue and see Bingely Books in mag.

#TRIEGOALS | RECOMMENDED FOR YOUR TRIBE TO EAT, WORK & PLAY

When we have a day or two off due to bad weather or simply opting to take some personal time - you have visions of staying in and planning a meal or a few dishes that you have always wanted to get around to.

| PHAIDON PUBLISHING The Middle Eastern Vegetarian Cookbook | WICKED CRISPS Cheesy Cheese Pizza | THE COMFORT SOCK No Show Sock |

Read more from the Jan Issue and see #Tribegoals in mag.

NEW YEAR, N3W YOU 2018

Our second annual NEW YEAR N3W YOU is back as the next year is around the corner. It's time for some of our favorite friends to share THE GOOD, THE ADD and THE BUZZ that they're looking forward to for 2018!

PHOTO COURTESY | Marco David

GIA MANTEGNA
ACTRESS
+
SINGER

PHOTO COURTESY | James Clark

THE GOOD

I’m really excited about Life After First Failure. We filmed it in the spring and it came out a few weeks later. It was a really positive experience – great cast and crew. It was great to be a lead on the show in a new platform. I was really proud of it.

Another positive thing which is also a negative but they go together – it’s women speaking out, coming together and talking about the sexual allegations. Regardless of what happened, it’s an amazing movement that is happening in our industry and it’s kind of giving a lot of power and confidence
to women who didn’t have it before. I think it’s making parents aware that they have to teach their children to speak up, be bold, be independent and don’t let a man push you around. It’s great for all women. I mean, I go into these auditions all the time and it’s
usually men. Male directors, casting directors
and it’s this weird pseudo safety bubble that we have now where you can’t get away with it anymore. It’s a terrible time for men to be in the industry but a great one for us.

My sister is really good, she’s an artist and has had a lot of shows – her works have been showing in a number of art galleries across the Northwest in Seattle, Sacramento and I’m proud she’s pursuing it.

THE ADD

I think my singing is something that I want to get back in focus on. I want to perform, work with a band and be creative. As an artist I want to continue to create content.

I want to learn how to embrace social media. I have rejected it for so long as I didn’t want to do it and I wanted to be mysterious but I have learned, it’s part of the job! How many followers do you have, what’s your aesthetic – so many things around it and I always felt that it had nothing to do with me but now
I know that that’s not true. I have to embrace it and figure out what my voice is. I worked with 16 year old on Life After Failure and she had a million followers on Instagram and she was an influencer and it was interesting to be introduced to that world that I knew nothing about. Now I know how important is to use that platform to get the word out about the show and to use it in a responsible and positive way. So in the New Year I want to use it without focusing on vapid selfies and to keep it creative, inspiring and to learn about me in a connected way.

THE BUZZ

There’s nothing coming out just now as Life After Failure is out so it’s a little slow with the holidays and all the things that are going on so it won’t happen until after the new year when everyone is back in the office. But I will be sharing socially when everything is
able to be shared. But LAF is available now and we're the newest show, it's free, funny an a quick/easy watch - it's cute and you can throw it on.

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See our celebs weigh in on their N3W YOU I as they prepared to ring in 2017!

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CAT CORA
CHEF
IRON CHEF
PERSONALITY
+
RESTAURATEUR

THE GOOD

I got engaged to my fiancé Nicole and gained two sons, two more wonderful parents, a brother, sister-in-law and 3 nephews. Now, Nicole and I have 6 boys between us. This year my mom went into remission for cancer after a long 4 1/2 year battle. My family is healthy and I am personally happier than I have ever been.

Professionally, Nicole became CEO of our company. I was on Fox’s “My Kitchen Rules”, was on 4 magazine covers, created two new shows for 2018, opened my 10th restaurant, “Wicked Eats” in Brooklyn and began working with Team USA. I also did a lot of philanthropic work around hurricane relief,
fire crisis and other needs around the world. We have so much coming out in 2018 so stay tuned.

THE ADD

Our culinary/lifestyle line and running the New York Marathon.

THE BUZZ

In 2018 we have new shows that we are launching including, an animated show. We are also launching a culinary line and a new cookbook. But most importantly and the most exciting, I’m getting married to Nicole in April 2018, with our 6 boys by our side.

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PHOTO COURTESY | Sophy Holland

HOLLY RILINGER
CELEB FITNESS TRAINER
+
NIKE MASTER TRAINER

PHOTO COURTESY | Matt Doyle

THE GOOD

I released my first book and I’m pretty darn excited and proud of it! LIFTED is a 28 day program designed to strengthen your body, focus your mind and elevate your spirit. Whether you are a trained athlete or simply trying to take your first steps, this book is
important. Meditation, exercise, goal setting, nutrition and visualization are just a few topics I’m excited to share with my readers.

Another amazing thing that happened to me in 2017 is love. I met my girlfriend and am madly in love. I think it’s important to mention that this happened on the tail end of a professional disaster. I took a position that wasn’t for me and at the time it felt like a huge failure. In hindsight, that “mishap”
allowed me to find balance in my life. It was the first time in 8 years that I wasn’t married to my work. I learned more about myself last year than I did in the last eight years.

THE ADD

I believed 2017 would be the year I started something new; a new chapter in my life. I’ve found great success as a trainer and coach, released my first book and was featured on a network television show; all great accomplishments, but to me, all catalysts for
something bigger. I’ve hired a personal coach named Sonni Talant who will mentor me and help me navigate this amazing new year. Big things are coming!

THE BUZZ

Expect to see me training and speaking in cities all over the country. Also, get ready to work with me wherever you are. I will be more accessible to more people all over the world. Streaming content, workshops, online coaching watch for it all. I’m also a big fan of the body positive movement after working
with Aerie and The All Woman Project. It’s time we all exercise more self love and acceptance. This will be a big part of everything I do in the new year.

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See our celebs weigh in on their N3W YOU I as they prepared to ring in 2017!

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PHOTOS COURTESY | NBC Universal

TELLI SWIFT
E! WAGS ATLANTA

THE GOOD

2017 has been an amazing year for me! I’ve launched my website – complete with an online store and blog, and I’m currently working on an app that teaches you how to get the life you want, including your dream man! The app features daily empowerment quotes, my favorite recipes, fitness tips, live chats and videos, and so much more. I’m also expecting a child with my significant
other so I really couldn’t ask for anything more!

THE ADD

I’m still working on my app content which won’t be available until 2018. It’s a lot of work being pregnant, managing a household, taking care of your family, and being a business woman – but at the end of the day everything must be accomplished and will get done!

THE BUZZ

I have a number of significant events to come in 2018! My baby shower will be in January, my baby is due in early February, and my man (WBC Heavyweight title holder since 2015 - Deontay Wilder) fights at Barclays Center in NYC on March 3rd! We will also be building and buying a home by the lake for our growing family, so there is much more to come! Plus I can't wait to check out the first season of our show, E!'s WAGS Atlanta, when it premieres in January. 2018 is a year I’m definitely looking forward to!

Tune-In to the season premiere of WAGS Atlanta on Wednesday, January 3rd at 10p ET/PT on E!

Read more from the Dec Issue and see N3W YOU in mag.

BINGELY BOOKS

SUGAR DETOX ME
Sterling Publishing Company
Summer Rayne Oakes

One of the things that we always chat about with readers, fellow editors and more - is sugar. It's such a craveable item that is in our food as well as one that many find themselves unable to get out of their diets.

In order to have control over what your intake is, the best way is to embrace a detox plan that will reset your clock. In Summer Rayne Oakes' Sugar Detox Me, she includes well over 100 recipes as well as providing a 10-step detox plan that will get you on the right path to great
health.

We're huge fans of cookbooks that provide more than just great recipes with attractive food images - we want to be able to find out why we should do what we do and how we can go about doing so in an effective way. You'll have the scientific knowledge behind the harmful effects of sugars as well as having 10 Meal Maps! These maps serve as guides to create a number of meals, maximize equipments, reduce waste and to save money.

Your meals will be at another level with an array of savory options that are perfect to enjoy solo or with others. Of course with reducing and detoxing from sugar, you'll find that you can switch your sweet tooth to alternatives to sugar to desserts such as a bowl of banana-almond butter "icecream."

LIFTED
Hachette Publishing
Holly Rilinger with
Myatt Murphy

We've enjoyed a number of workouts with Holly Rilinger who is a noted celebrity fitness trainer, one of the co-stars of BRAVO TV's Work Out New York, former professional basketball
player, a Flywheel Master Instructor, Creative Director of Cyc Fitness and is one of fifty Nike Master Trainers in the world!

Lifted focuses on 28 days to strengthen your body, focus your mind and to elevate your spirit. We have taken some of her lifted classes and can definitely agree that this is a method that leaves your mind, body and soul feeling - lifted!

In four weeks, you will go through the steps that even includes creating a Dream Board in order to set goals and to ensure that your vision is made plain before you at the end of the journey, it's about overcoming your strength hurdles, enforcing and following new habits and simply making your life better.

THE HANDMAID'S TALE
Penguin Random House
Margaret Atwood

Before it was an SNL parody skit and a popular original series on Hulu - The Handmaid's Tale by Margaret Atwood was a novel.

If you ever want to think about a society where women are not only regulated, but literally marganilized - this world is observed through the lend of the Republic of Gilead.

From being made to be a birthing vessel only, using pictures to shop (as reading is not allowed) and more - there is such a juxtaposition of lifestyles as characters look at how life was prior to the new state of women.

Read more from the May Issue and see Bingely Books in mag.

BINGELY BOOKS

PINOT, PASTA AND PARTIES
Center Street
Dee Dee and Paul Sorvino

When you think about your favorite food scenes in a movie that isn't necessarily about food, Goodfellas is one of our favorites as it shows that it's all about eating items created from love and those you share it with. Interestingly enough, Paul Sorvino and his wife, Dee Dee have recently released Pinot, Pasta and Parties which shares a number of amazing meals by location!

No cookbook with this phenomenal actor would be complete without a section dedicated to Goodfellas! In addition, their travels take them to a number of places as well as assist the reader with great tips on creating a great dinner party that both are known to do!
 
We're loving the trend of cookbooks that are not only filled with recipes, but a number of stories and other pieces that allow you to feel as if you're hanging out with them! 

GETTING OFF ON FRANK SINATRA
Imbrifex Books
Megan Edwards
 

When you're making your way through life, you learn to go with the flow and to also work in various areas even if it's not where you ultimately want to go. We meet Copper Black who lives in Las Vegas and writes for a newspaper on beats that involve arts and culture. Although she has a love life, it would definitely be deemed nothing short of "its complicated." 

One day when she's out and about at an event, she happens to meet a noted philanthropist who literally turns her world upside down by connecting her within a world of those that are well to do, movers and shakers - as well as those who live under a cloud of murder!

Through the twists and turns of this novel: an old tortoise looking to escape, a coveted accessory that becomes the clue to the mystery, an on going investigation and more -  it's all about Getting Off on Frank Sinatra which is the key to life for Copper. In the end, she understands her place in the world and has a great foundation to the next steps that will take place in living the life that she truly deserves.
 

ONE PART PLANT
Jessica Murnane
Harper Wave

GIRLS' Lena Dunham writes the forward for Jessica Murnane, a wellness advocate and podcaster who created a cookbook to help make changes in your food intake to embrace a plant based lifestyle. One Part Plant is a simple request to eat just one plant-based meal each day.

Jessica's endometriosis — a chronic and painful condition — left her desperate for relief. Her friend's advice radically overhauled her diet. Within months, her pain started to fade and she felt like herself again. 

Jessica's insight, playful tone and simplicty makes this a joy to read and implement. 
 

Read more from the April Issue and see Bingely Books in mag.

BINGELY BOOKS

THIS IS NOT OVER
Holly Brown
Harper Collins
 

You’ll have your deposit within seven business days, just like it says on Getaway.com. I’ve put through a refund to your credit card for the full amount, minus $200 to replace the stained sheets

- Miranda

When 30-year-old Dawn reads Miranda’s email, she sees red. People have always told Dawn she’s beautiful, and she just hopes they don’t see beneath and what she’s always tried to outrun. She revels in her getaways with her husband, the occasional long weekend in luxurious homes, temporarily inhabiting other people’s privileged lives. Miranda’s email strikes a nerve - that Dawn is so dirty you need to throw out her sheets.

Beware of your “host” - I wouldn’t have left a review at all, if I didn’t feel it was my civic duty to warn others…

57-year-old Miranda thought she’d seen it all,  but she can't believe her eyes when she reads Dawn's review. She's a  doctor’s wife but she needs that rental money, desperately. People might think her life is privileged, but they don’t know what’s really going on. She won’t take this threat to her livelihood—to her very life—lying down.

Two very different women who harbors her own secret, and why she can’t just let this go. 

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FOOD HEALTH & HAPPINESS
Oprah Winfrey
The Oprah Book/Flatiron Books

In her new imprint, Oprah Winfrey has launched two books, one that is a memoir and her new cookbook - Food, Health & Happiness which has 115 recipes of some of her favorite meals that allow eating to be a healthy joy for her. 

Meals that are included have been prepared alongside her favorite chefs, paired with personal essays and memories from Oprah herself, this cookbook offers a candid, behind-the-scenes look into the life (and kitchen!) of one of the most influential and respected celebrities in the world. 

Delicious, healthy, and easy to prepare, these are the recipes Oprah most loves to make at home and share with friends and family. From simple pleasures like Unfried Chicken and Turkey Chili, to such celebrations of freshness as Tuscan Kale and Apple Salad and Pasta Primavera, this is food as it should be: a taste of happiness, a ritual to be shared, a toast to life.
 

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THE SELECTION COLORING BOOK
Kiera Cass
Harper Collins

There is nothing like decompressing and taking a break from adulting  with your favorite hues of coloring pencils.   Enjoy coloring these scenes whether at home or traveling.

Read more from the Jan Issue.

THE ART OF THE SNACK | GREENS ARE KEY

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

 
GROUNDING SALAD

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

DOWN TO EARTH MEDITATION

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

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

Yield: 2 Servings 

Ingredients

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

Directions

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

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

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

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

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

FOCUS POTION

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

DIVINE PURPOSE VISUALIZATION

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

Yield: 1 Serving

Ingredients

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

RADIANCE JUICE

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

RADIANT HEART MEDITATION

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

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

Yield: 1 Serving

Ingredients

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

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

2. Lightly stir and serve immediately

PHOTOGRAPHY COURTESY | Cassandra Bozak

See more from the Jan Issue