A Day of wellness & cooking with Julie Wald of Namaste New York + Guest chef Brooke Shields

READY- SET- RESET!!!! Julie Wald, chief wellness advisor and founder of Namaste New York, and I decided to invite friends for no reason at all except just be. The purpose was to enjoy a day of well being and nourishment & reset our selves. A day just to take a time out from our hectic lives and just breathe. WHY NOT?

Friends enjoyed a poolside yoga led by the extraordinary yoga master, Julie herself, and a guided meditation and Thai massages from the amazing T’ai Jamar from Julie’s wellness group. Afterwards, friends were treated to a very delicious, nutritious lunch that was free of dairy, gluten, sugar & grains. This is the diet that Julie lives by and was one that challenged even me in the kitchen. Julie & Brooke, as guest chefs, helped me create this heathy and beautiful meal. It was a day of perfect bliss.

If you would like to have a custom, curated Namaste fitness and wellness plan, please contact 212-525-5535. Namaste offers comprehensive programs & a la carté services in the greater nyc area to meet you where you are in your wellness journey. I PROMISE you will love your journey to a better self with their guidance!

Our amazing menu included:

IMG_4947+2.jpg

Grilledmarinate chicken chimichurri:
boneless chicken breast
juice from fresh lemons and oranges
minced garlic, salt & pepper

In a bowl, toss together the chicken, lemon & orange juice, garlic, salt and pepper and let it marinate at least an hour or overnight. Grill the chicken or bake it in the oven until cooked through but do not overcook it! Slice thin and serve over the cauliflower rice with chimichurri sauce.

Chimichurri sauce:
mint, parsley, basil ( fresh Herbs) 
olive oil
salt
minced garlic & crushed red pepper flakes
Chop by hand or in a food processor the herbs and garlic and add olive oil until desired consistency. Add a pinch of salt to taste and crushed red pepper as desired.

Cauliflower rice:
cauliflower
golden raisins
chopped parsley
chopped garlic
olive oil. salt and pepper

Chop cauliflower and stems to small but not minced pieces. Place in a bowl with a paper towel and let it sit for an hour if possible to help remove some of the moisture ( this will help keep the cauliflower from becoming too mushy). In a pan, sauté garlic in olive oil and then add the chopped cauliflower. Sprinkle in parsley, golden raisins and season with salt and pepper to taste. Cook until al dente ( still a bit of crunch ). This can be served at room temperature and made in advance.

Zucchini carpaccio:
zucchini
toasted pine nut
olive oil 
fresh parsley
salt and pepper
Slice the zucchini thin and place on a nice plate or tray slightly overlapping.
Drizze with olive oil, sprinkle fresh chopped parsley, salt and paper on top and then sprinkle  the toasted pine nuts before serving.

Fennel & Apple Salad
Mixed lettuces
sliced green apple
sliced fennel
sliced radishes
sunflower seeds
for the dressing mix: olive oil, lemon juice, apple cider vinegar, salt and pepper
Place all the vegetables in a bowl and toss well with the dressing, top with sunflower seeds


Fruit with rum sauce:
peaches, plums and blueberries
dark rum
cinammon
coconut oil 

Slice the peaches and plums. Sauté in coconut oil. Add the rum, cinammon and agave and blueberries. Cook until the fruit is soft but not mushy. Add the toasted almonds. ( you can serve this over ice cream or sorbet if desired ) We served it on its own since we were doing a dairy free diet!