From Mat to Table – Announcement and Episode 1 Show Notes
Take your workout shoes off. Leave your mat by the door. Find a seat at our table.
Tracy’s brand new podcast, From Mat to Table, is truly a conversation among experts, leaders and new friends with a shared passion for health and wellness. Join Tracy and an exciting guest in an interview-style conversation as they navigate the innovative world of wellness. Find answers to your most pressing questions about skincare, sustainability, bodily health and more from industry leaders that are deeply knowledgeable and excited to share their expertise. These conversations will lean into Tracy’s inspirations, career, and pioneering approach to total-body health and will feature natural recipes from Tracy Anderson Magazine.
If you enjoy learning about these mouth-watering recipes, then you’ll also love Tracy’s new cooking show In My Kitchen. Come into Tracy’s kitchen to cook with her resident chef Alexander Brown. Chef Alex guides you in preparing beautiful, healthy recipes featured in the From Mat to Table lunch. Tracy shares her favorite nutrition tips and exclusive knowledge on maintaining balance.
In today’s episode, join Tracy for a stimulating conversation with Natasha Crow, holistic esthetician and founder of Epiphany Rejuvenation Sanctuary, and Dotti, renowned makeup artist and pioneer of the no-makeup makeup movement. Tune in to hear Tracy, Natasha and Dotti discuss natural skincare and non-toxic makeup over an organic, home-cooked lunch.
Find the majority of the beauty products mentioned in this episode right here in our webshop (30% off all new and current sale products with the code BLACKFRIDAY now through 11/28): tracyanderson.com/product-category/beauty
Every In My Kitchen episode will have a complimentary cooking component within the Online Studio, under the podcast titled – In My Kitchen. After tuning into the From Mat to Table conversation, hop on over to the corresponding In My Kitchen episode to cook lunch with Tracy’s resident chef Alexander Browne.
For Episode 1, Chef Alex focused on cooking the fresh spinach broccoli soup, the savory cucumber dill salad, and the delightful olive oil cake, which has been featured in the most recent issue of Tracy Anderson Magazine. Join Chef Alex in preparing a tasty, healthy, and home-cooked lunch.
Broccoli Spinach Soup
1.5 tbsp olive oil
4 cups spinach leafs
1 stalk of celery chopped
1 medium onion diced
1 medium Yukon potato peeled and diced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/8 tsp pepper
2 cloves garlic minced
1 tsp lemon zest
2 tbsp fresh dill
4 cups broccoli florets
3 cups vegetable or chicken broth
In a medium heavy bottom pot heat olive oil on medium high heat. Add onion, celery and cook for 3-5 min stirring frequently. Add garlic, garlic powder, onion powder, salt, pepper stir for 30 seconds. Add broth, potatoes, broccoli and bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook for 20 minutes.
While the soup is cooking, bring a medium pot of water to a boil. Now get a bowl of ice water with a colander in it and set it next to boiling water. Once the pot is boiling add your spinach and dill and let cook for 45-60 seconds remove from water using a slotted spoon and place in an ice bath. Once cool remove colander with spinach from the ice bath and strain out all excess water from spinach and set aside.
Once the soup has reached 20 minutes, check potatoes to see if they are fork tender. If so, remove from heat and pour soup into a blender, add spinach, dill, lemon zest and blend on high speed until soup is green and smooth. Add salt and pepper to taste.
Serve hot and garnish with fresh dill and a few drops of good olive oil.
Cucumber Dill Salad
1 cup vegan Mayo
1/2 cup coconut yogurt
3 cups sliced English or Persian cucumber 1/16in
1/2 cup shaved fennel 1/16in
1/4 cup shaved celery 1/16in
3 tbsp chopped fresh dill save some for garnish
1 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp white pepper
In a medium mixing bowl combine vegan Mayo, coconut yogurt, garlic powder, onion powder, lemon juice, dill, salt, pepper and whisk. Add your cucumber, fennel, celery and fold ingredients together.
Serve two large spoon fulls on each plate and garnish with dill.
Olive Oil Cake
(makes two 9-inch cakes)
3/4 cup organic California olive oil
1/2 cup organic apple sauce
1 cup oat milk
2 tbsp lemon juice
2 tbsp lemon zest
1 1/2 sugar or coconut sugar
2 cups gluten free flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tbsp powdered sugar
1 lemon sliced
1/2 cup blackberries
Preheat the oven to 350 F. In a large bowl combine olive oil, apple sauce, oatmilk, lemon juice, lemon zest, sugar and whisk until combined. In a separate bowl put the flour, baking soda, baking powder, and salt and whisk well. Whisk the dry ingredients into the wet ingredients and set aside.
Line a 9” cake pan with parchment paper and spray with cooking oil. Now pour your cake mix into the pan and place in the oven for 50-60 min.
Test cake with cake taster or a toothpick to make sure it comes out of the cake clean. Remove from the oven and let cool for 20 min. Then remove from the pan and place on a wire rack till completely cool.
Serve with blackberries, a slice of lemon and a sprinkle of powdered sugar.