Wednesday, August 31, 2011

Classic Green Juice

This is my current favorite green juice recipe... it's loaded with fresh vegetables, fruits, and ginger!    Juicing is a great way to supplement a healthy diet and boost your antioxidant and micronutrient load!  This recipe is derived from the "Original Mean Green Juice" as seen on the documentary, Fat Sick and Nearly Dead.  By using spinach and two types of apples you reduce the bitterness and tartness of the original recipe.   

Drink the green juice in small servings throughout the day if possible to keep a steady flow of antioxidants and healthy micronutrients flowing into your body!  I especially like to enjoy it between meals and during late afternoon sluggishness! :-)  

6 kale leaves (lucinato is my fav.)
2.5 oz. baby spinach leaves 
8 celery sticks
2 green apples, cored
2 cameo, jonagold, or golden delicious apples , cored 
1 lemon, peeled
1.5-2 inch piece fresh ginger

1.  Juice all ingredients and pour into two clean glass bottles with lids.  Keep chilled.  

This recipe makes enough for two servings.  I juice enough for two days and store it in air-tight clean recycled glass bottles.  I don't recommend keeping the green juice for more than 3 days as the antioxidant and micronutrient levels may decrease.  Separation is natural so shake before drinking and keep in the refrigerator. 

Keri is an internationally Registered Yoga Teacher, Culinary Nutritionist, and Wellness Coach.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!

Contact me for details: or 864-430-1275

Thursday, August 11, 2011

August Yoga Schedule

I'm continuing to teach Yoga privately in homes and workplaces this month.  Call or email me to book your private sessions.  I'm excited to offer regularly scheduled public Yoga classes starting in September!  

Beginning September 6:

Tuesdays & Thursdays    8:15-9:15am   Gentle Vinyasa Flow - All Levels at the Westside Aquatic Complex. 

Westside Aquatic Complex   2700 West Blue Ridge Drive  Greenville, SC

Beginning September 18:

Sundays 2-3:15 pm Vinyasa Flow - All Levels  $10 at Greenville Yoga.  

Greenville Yoga  2021 Augusta St  Greenville, SC

Also in September... Greenville Yoga is hosting a Karma Yoga Weekend  September 10-11th at both locations.   I'm teaching on September 11th at 1:30pm at the Augusta Road location.  Bring a donation or canned good in exchange for attending a class!  

Namaste :-)

Tuesday, August 2, 2011

Fresh Berries and Mixed Greens Salad with Poppyseed Dressing

Fresh at your local Farmer's Market are the most delicious blueberries you've ever eaten in your life.  They're ripe, soft, and full of flavor!  Each week I go to my Farmer's Market and come home with a plethora of delicious fruits and vegetables to cook with over the next week.  It's amazing how much cheaper things are at the Farmer's Market also.  I usually pick up a while quart of blueberries for $4. When you consider that Whole Foods charges $5 for a pint it really seems like an incredible deal!  Here's a great way to use up the bountiful supply of fresh blueberries available this year.

This salad is light and refreshing as a side dish.  Make it a main course by tossing some hard-boiled eggs or oven-roasted chicken over the top.  The poppyseed dressing is my absolute favorite part it pairs so nicely with the fresh berries and mild flavored greens!  Enjoy :-)


3 c. baby spinach, finely chopped
3 c. green leaf lettuce, finely chopped
1/2 c. baby bella mushrooms, thinly sliced
1/2 c. blueberries
1/2 c. strawberries, thinly sliced
1/4 c. white onion, thinly sliced
1/3 c. skinless almond slivers, toasted

Poppyseed Dressing
1/3 c. raw apple cider vinegar
1/3 c. honey
1/2 c. white onions, coarsely chopped
1-1/2 tbl. dijon mustard
dash salt
3/4 c. extra virgin olive oil
2 tsp. poppy seeds
*The salad dressing makes portions to use for leftovers, keep chilled in an airtight container for up to two weeks. 

1.  Toss all salad ingredients in a large bowl and keep chilled until serving.  
2.  Throw all of salad dressing ingredients except poppy seeds into a blender and pulse until it resembles a traditional dressing consistency.  Stir in poppy seeds and serve immediately.