Ayurvedic Tasting, Local Poet Anthony Vigorito, Catskill Meditation & Yoga Retreat with YogaSole — Brooklynian

Ayurvedic Tasting, Local Poet Anthony Vigorito, Catskill Meditation & Yoga Retreat with YogaSole

Cucumber Avocado Soup with Red Quinoa (see recipe in comment)

Dear Neighbors,
Come join us Tonight with Private Ayurveda Consultant Hannah Gruber for Questions and Answers as well as yummy goodies to taste! Hannah will also be leading an Ayurvedic cleanse, starting Sunday.
Saturday at 7pm, local Poet, Anthony Vigorito will be reading samples from his many beautifully crafted poetry books, much of which reflects on growing up in Brooklyn.
Start planning a Spring getaway with us to the beautiful Dai Bosatsu Zendo in the Catskils May 20th-22nd, where we will meditate and do yoga, much of which will be in silence.

Spring Cleanse Ayurvedic Series
7pm, Friday, April 1st & 12:30pm Sundays, April 3rd & 10th

Poetry Reading with Anthony Vigorito
7pm, Saturday April 2nd

Courageous®- Yoga Tune Up® Workshop
1:30pm, Saturday, April 16th

BE FREE: Upper Back & Heart Openers
12:30pm,Sunday, April 24th

Yoga & Meditation Retreat
Friday, May 20th - Sunday May 22nd

Wednesdays 6am-6:25am
Thursdays 8am-9am

Thursdays & Fridays 7pm

Look forward to practicing with you soon!
254 Windsor Place


  • Cucumber Avocado Soup with Red Quinoa

    The quinoa is cooked and the rest is raw with living nutrients that provide the body with antioxidants and energy. Refreshing, cooling and soothing at the same time. A good recipe to try if you are wanting to incorporate more raw into your life!

    Total time: 30 minutes

    Serves: 4 as an appetizer

    1 cup cooked red quinoa
    1 pound of organic cucumber, coarsely chopped (if not organic, peel the outer skin from the cucumber)
    1 large or 2 small ripe avocados
    ½ cup almond yogurt (or almond milk)
    ½ tsp sea salt
    white pepper
    4 teaspoon olive oil
    ½ cup water, if needed
    A big handful of fresh lovage, or a mixture of herbs including mint, marjoram, parsley, dill, basil, or sorrel
    Grated zest and juice of 1 lemon or 2 limes
    Several fresh plump sprigs of purslane (substitute watercress if purslane is unavailable, or you can use snipped chives)

    1. In a blender, put the cucumbers, almond yogurt or milk, avocado, salt, and herbs and puree until green, smooth, and flecked. If the soup seems too thick, stir in water as needed to thin to a good consistency.
    2. Stir in the olive oil, the citrus zest and juice, then taste for salt and season with pepper. Chill well.
    3. Ladle the soup into 4 bowls.
    4. Divide the red quinoa amongst them and place a dollop of almond yogurt or milk in the center, with a few sprigs of purslane to garnish. Drizzle a few drops of oil over each serving.

    + Good source of hydration
    + Raw living nutrients
    + Good source of Vitamin C
    + High in amino acids
    + Aids weight loss

    *Always choose organic, local and seasonal whenever possible.

    This recipe was created by Chef Hannah Gruber.

    Photo thanks to Roxxe NYC Photography.
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