The Power of Movement is upon us, and yet again, the amazing people who organize the largest yoga fundraiser in Canada have given me the opportunity to share with my readers! I know I've said this before, but I am so proud to be affiliated with this cause. The tireless work they do (Emily, you're my peep!) does not go unnoticed.
Often, we complain about being tired or too busy to be active in our day. For the 4.6 million people in Canada suffering from arthritis or autoimmune deficiencies, being active isn't always a choice.
The Power of Movement has given me the chance to highlight some of the celebrity ambassadors that are taking part in the cause, and give you a chance to WIN an amazing cookbook and yoga DVD!
Now, I know when I say "celebrity ambassador", you're thinking of me and my massive following. But, that isn't the case today. The two people are Anthony Sedlak and Melissa Ramos, two people who promote eating for healing.
Sexy Food Therapy nutritionist Melissa Ramos is a woman after my own heart- she helps discuss the benefits of anti-inflammatory foods for those living with arthritis and other autoimmune diseases.
Melissa is passionate about helping others nourish their body, mind and
soul through the food they eat. Her high-heeled approach to health and
her motto “feel sexy from the inside out” means that we should really be sisters.
Anthony Sedlak has experienced firsthand the benefits of a healthy diet - resulting in his own health transformation and weight loss. He is currently working on a new cook book and two new television series launching in 2012. He recently opened a restaurant in Vancouver called American Cheese Steak that ‘brings the Philly Cheese Steak tradition to the West Coast’. Anthony has a delicious anti-inflammatory heirloom tomato soup recipe to help those suffering from autoimmune disorders and arthritis (see end of post for the recipe!)
Anthony's cookbook, The Main, is a 5-star rated cookbook which features complementary groups of dishes built around one main ingredient. Genius! Think olive-oil poached tuna, chicken and fig ciabatta, maple soy glazed salmon, even wine-marinated flank steak. Anthony's show, The Main, can be seen weekdays on Food Network Canada.
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| Yes, please. |
You will also receive a copy of YogaFit’s
Basics & Back Health- a great Yoga DVD for anyone. Often yoga can seem intimidating. This DVD gives you a safe and effective warm up, work and cool down
phases as you move through basic postures. It is perfect for any age or flexibility level, giving modifications and options on all basic poses. This DVD, as with all yoga practice, helps builds strength, increase flexibility and balance, reduce stress, and improve respiratory, circulatory and digestive functions.
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| Does the beach come with it? |
To win Anthony Sedlak's "The Main" cookbook and YogaFit's Basics & Back Health DVD, please leave a comment for each of the following ways you would like to enter.
+5 Register or have registered to participate in the Power of Movement (they have a virtual challenge, too!)
+1 Like the Power of Movement on Facebook
+1 Share this contest on Pinterest (there's a Pin It button at the top of this post), Facebook or Twitter (@powerofmovement, @fit_in_heels)
Good luck! Contest will end Wednesday, February 22nd.
Peasant Style Heirloom Tomato Soup
Serves 10 – 12
½ cup good olive oil
2 medium Vidalia onions, finely diced
2 sprigs rosemary, needles removed and finely chopped
½ cup fine capers, minced
3 cloves organic garlic, minced
4 lbs. organic or heirloom tomatoes, blanched, peeled & roughly chopped (or equivalent volume of organic canned tomatoes)
750 ml passata or strained tomato sauce
2 l vegetable stock
3 Tbsp tarragon vinegar
10 – 15 springs fresh, French tarragon, tied in bouquet with butcher twine
½ cup good olive oil
2 Tbsp good balsamic vinegar
¼ cup brown sugar
1 ½ cups grated parmigiano-reggiano
1 recipe, garlic crostini (see recipe below)
Freshly cracked black pepper as needed
Olive oil as needed for garnish
Directions
Peasant Style Heirloom Tomato Soup
Preheat
the olive oil in a large soup pot over medium heat. Add the onions,
season to taste with salt and freshly cracked black pepper and gently
sauté until caramelized. Next, add the rosemary, capers and garlic and
fry until lightly golden brown, approximately 3 – 4 minutes. Add the
tomatoes, strained tomato sauce, chicken stock and tarragon vinegar.
Bring the mixture to a simmer. Add the bouquet of tarragon, olive oil,
balsamic vinegar and brown sugar and mix to combine. Gently simmer the
mixture for approximately 1 hour, stirring occasionally.
To
finish the soup, stir in the parmigiano-reggiano. Season to taste with
salt and freshly cracked black pepper. Serve in deep bowls and garnish
each soup with a drizzle of good olive oil.
