Interning at Clover:
Almost a “Devil’s Wears Prada” experience, but with a little less red lipstick and sass. Actually, it wasn’t bad at all. I got to start the day off by taking a yoga class with Ayr and An Li, and learned a few new things:
1. If your palms are hurting in yoga, press into the outer edges of the fingers and try to transfer your weight more to your feet by elevating hips more into the air (though tight hamstrings may be the culprit for the excessive weight as it would bring you from downdog to plank, so do hamstring stretches to help).
2. In baddha konasana (bound angle/butterfly stretch), imagine bringing sitsbones together.
3. In janu sirsasana (single leg seated stretch on floor), tuck extended leg’s hip back thus plugging the femur bone into the hip socket.
4. Walk your hands out in a diagonal during uttanasana (forward fold) for some gentle side stretching.
Then I got to run around to different food trucks to hand over items for job training (images that show how to make sandwiches) and delivered ipods for repair. So nothing too exciting (though I did get to see Boston…) It allowed me to read Edible Boston cover-to-cover, which I can’t complain about. Most interesting article I read was that the up and coming chic food-related job is not the foodies or the chefs but actually “ag-entrepreneurs”, who “understand the production side of the business but also know the distribution side and can aggregate product from a variety farms for a central delivery”. The writer, John Lee, says that CSAs and farmer markets aren’t passe, but won’t be the best opportunities to make money and have a serious impact on the quality of life for citizens. He also thinks that there will be a big shift from foodie obsession with upper market mechanisms and transition to a broader view of “do better by doing good”.
So. Many. Ipods.
Eat Like a Yogi, Summer Cooking Class: Later that day, Kara and I (my partner in crime for all things yoga/food/health related, who I am starting a kids yoga series with – see above) made dinner at Siri Bani Kaur’s house (owner of Kundalini Boston) . For those who don’t remember, I tried Kundalini yoga once and had a very trippy, slightly disturbing experience. Kundalini yoga focuses a lot more on the esoteric, chakra regions, and is really fun but definitely not what many people would ascribe to as typical yoga. However, it is one of the oldest forms of Raj yoga.
The class was based on Summer foods (guess why), and she emphasized that a yogi diet is not a strict diet at all. In fact, it’s simply eating according to your own body’s needs and also with the seasons. It takes a lot of listening and patience to cultivate an idea of how your body operates, but it’s worth it in the end. I loved the emphasis on eating with the seasons, as that’s one essence of Clover I’ve come to appreciate and love. They don’t advertise this philosophy but the idea of eating with the seasons is integrated into its structure.
Ayr gave me this example. During a real estate meeting we ate at a bakery that served a plethora of dishes and beverages, including blueberry cake and pear juice. Ayr told me the business structure that the bakery had (sugar + butter) was foolproof. Everyone loves both. The only issues that come with it is that a lot of the stuff is out of season (blueberries and pear) and in order to cover up the lack of flavor, more sugar needs to be added. In contrast, Clover picks fruit that is in season (i.e. strawberries) and in their drinks such as agua fresca (soda water + dash of lemon juice + strained strawberry puree + sugar), about 1/6 of the sugar is used, since the strawberries are naturally ripe and sweet.
This principal of eating with the seasons is seen throughout many traditions, from Far Eastern traditional herbal medicine to Ayurvedic medicine. I won’t go into the details as it’s pretty logical (eat more raw foods and fruits during the summer that are cooling, avoid heating foods such as vinegar, tomatoes, alcohol, cooked foods).
In addition, eating locally and seasonally not only helps you avoid the nasty amounts of sugar/chemical preservatives/weird genetic modifications used with plants (and can disrupt your body balance), but also helps the food retain their nutrients. The marketing director of Harvest Coop did her masters thesis on the loss of vitamin C from shipping. For many produce, there was a 2 ½ weeks gap between picking and purchase. Kale showed a 65% loss in its dense nutrients although it appeared fresh.
Check out this website for great info on local, seasonal foods. For places near MA in early July:
So, back to the dinner. I wanted to share a one of my favorite things from the night…
Raw Cacao Cashew Berry Pie
Crust = 1 cup raw almonds (no shells), 1/4 cup raw cacao nibs, dash salt, 1/3 cup raw coconut shreds, 1/4 cup soaked cashews, 2 tbsp raw agave syrup
Filling = 2 cups soaked cashews, 1/2 cup water, 1/2 cup raw agave syrup, 1/2 tsp salt, 1/3 cup virgin coconut oil (mleted), 1/2 cup raw cacao powder, dash cinnamon (throw in more or experiment with nutmeg, Mexican chili, lavender, etc. as well)
1. Pulse all crust ingredients together in a high speed blender (dry first then add the soaked cashews and agave)
2. Spoon the mixture into a pie dish and spread evenly, but don’t worry it about it being perfect! It can be a bit wonky to look artisanal (oh my goodness, I said the A-word). Place into a fridge.
3. Blend the pie filling mixture and then pour on top of the crust and smooth out.
4. Slice up your berries and decorate the top! (feel free to use any other seasonal fruit) Drizzle with any spices or a bit of agave syrup.
5. Place in fridge for 2 hours, or you can quickly freeze by placing in freezer for 20-30 minutes.
Brilliance. Berry brilliant (oh ho ho ho)
Daily Nutrition Facts
Had Clover’s delicious, delicate whoopie pie which was made with fresh strawberries. I’m not a big fan of whoopie pies (only served on Friday), but this one was so fluffy and so light. I hate super-sugary things but the quality of the chocolate and strawberries and cream served their purposes well.