Lisa lets listeners know that Slow Flow Yoga is now available for sale, and recaps BlindAlive's appearances at the upcoming conventions.
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Mel sits down to talk about the new Slow Flow Yoga with Joe Simek. They discuss what makes this workout unique, and who it is geared toward.
You can learn more about Joe by reading his bio. You may also contact Joe by visiting his website, sending him email, or following him on Twitter or Facebook.
Then, Peggy makes Eggplant salad, wonderful for Summer or anytime of the year in another "Let's Eat" segment.
Middle Eastern Eggplant Salad
1 medium eggplant (about 1 pound)
Remove both ends and prick all over. Microwave on a plate, with eggplant standing on one end, for about 7 minutes. Eggplant will collapse and look blackened. Let cool.
Cut up 1 whole scallion, and place in a blender.
Add one or more clove garlic.
Add juice of two lemons
1 handful parsley, flat leaf or curly.
Cilantro if desired.
2 tbsp. olive oil.
half tsp. cumin.
Salt and pepper to taste.
Remove skin of eggplant, and add pulp to the blender.
Blend until smooth, scraping down sides as necessary. Consistency should be like a dip. Serve with pita chips or similar.
- 1 medium-size eggplant (about 1 pound), unpeeled with ends trimmed
- 1 scallion (green and white parts), cut into pieces
- 1 clove garlic, cut into thirds
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons olive oil
- ¼ teaspoon ground cumin
- Salt and freshly ground black pepper
- Pinch of cayenne pepper
Make the dip: With the tines of a fork, prick the eggplant in several places. Place on the pie plate or a microwave-safe paper plate and microcook on HIGH, uncovered, for 5 to 7 minutes, until the eggplant feels extremely soft and looks deflated, and the skin has turned brownish-black, as if it were roasted. Set aside to cool.
4. When cool enough to handle, cut the eggplant in half. Place the scallion and garlic in the work bowl of a food processor and finely chop. Add the parsley and cilantro; process to chop. Scoop the eggplant flesh into the processor; discard the skin. Add the lemon juice, olive oil, cumin, a few pinches of salt and pepper, and the cayenne. Puree until smooth. Add more salt and/or lemon juice as needed. (If made in advance, refrigerate the dip in a covered container for up to 24 hours.) Serve at room temperature or chilled, with the pita crisps.
From Not Your Mother's Microwave Cookbook
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