Nice class. A little bit slow paced and on...
11 minutes ago in Jerusalem, IL
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Teacher - Andrea PotterBook This Teacher
Location: Vancouver, CA
Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver,...
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Duration: 105 minutesEmbed Video
Level: All Levels
Views: 4667
Springtime is near! New shoots and sprouts are breaking through the soil. We are beginning to get glimpses of sunshine! Are your thoughts turning towards cleansing? Did you know that springtime is the best time to rid your body of toxins and ‘winter build-up’? By eating seasonally, we gently cleanse our bodies of excess. In this class with Andrea Potter from ROoted Nutrition, learn: Why cleanse? And is cleansing right for me? How to cleanse safely through food! Which foods are cleansing, especially of the liver. Some tasty recipes to include in your personalized cleansing program: Love your liver salad Fermented beet tonic Kitchari Stinging nettle soup!
Tags: Nutrition, Cleanse, mind, Body and Mind, Body, liver, spring, cleansing, class, soil, program, foods, spring cleanse, andrea potter, rooted nutrition, Kitchari, stinging nettle soup, spring cleanse program, andrea, cooking class, sprouts, springtime, toxins, recipes, tasty, liver salad, beets, nettles, nettle soup, cooking, why cleanse
Studio - Rooted Nutrition
Location: Vancouver, CA
Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver,...
Comments and Questions for the Teacher (3)
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I love the convenience of not having to RUSH off to a studio in order to arrive early enough to get a space and then RUSH home to meet my responsibilities of the day. My Yoga Online allows for...
andreapotter
I sure would use kale or spinach in lieu of nettles: ) I use nettles like a super-powered spinach when it is around. On pizza, for making pesto, in casseroles... lots of possibilities! If I am using kale I just cook it for a couple of minutes linger to soften it more. The measure of a good cook is to be able to creatively use what's fresh and available, not to follow a recipe exactly, so you got it! Any cooking green works.
By an expert about a year ago in Vancouver, CA
tracyc1
Loved this class...can we use spinach or kale in lieu of the nettles if not available ? Thank you
about a year ago
yogajaz
excellent information thanks - taking notes to put into practice.
about a year ago in Killorglin, IE