Accommodations:

We are renting two adjacent beach houses, with a beautiful ocean view. Each guest will have a private room. $115 per night.

What to bring:

Your personal belongings, a Yoga mat, water bottle, a journal, and a bathing suit if you’d like to use the hot tub.

What is our expectations of you:

Disconnect from your electronics if possible, leave your phone in your bedroom.

Observe silence during journaling and quiet reflection time. You are freed of the burden of small talk, be comfortable in silence and participate in meaningful conversations.

Please RSVP by emailing Tia@sustainablefitness.training and pay $100 towards your accommodations via Venmo @Tia-SF.

Looking forward to spending this amazing time with you!

Tia

THE SWEET TASTE

As a naturally appealing element of our diets, this requires little explanation. It is the flavor of sugars such as glucose, sucrose, fructose, maltose and lactose. Sweetness can be found in fruits, vegetables, grains (like rice), nuts (like cashews) and legumes (like garbanzo beans).

THE SOUR TASTE

This taste is also quite familiar. We often “pucker” when we encounter the sour taste. It immediately moistens the mouth and increases the flow of saliva. Sourness is found in grapefruit, lemon, lime and tamarind, tomatoes and pickled vegetables, and dairy foods such as feta cheese, sour cream and yogurt.

THE SALTY TASTE

This taste is almost singularly derived from salt, making it easy to identify in our diets. However, other sources of saltiness include celery and seaweed.

THE PUNGENT TASTE

This dry heat taste may be less familiar, although it can be found in many foods, including chilies, garlic, leeks, onions, mustard greens, radishes, turnips and raw spinach, buckwheat and spelt, and mustard seeds. Most herbs and spices are pungent, especially black pepper, cardamom, cayenne, cloves, ginger and paprika.

THE BITTER TASTE

The bitter taste is quite familiar as a taste that most people avoid. Good examples include leafy greens such as kale, collards, dandelion greens and eggplant. Sesame, coffee, and dark chocolate, as well as spices such as cumin, dill, fenugreek, saffron and turmeric are good sources of bitterness.

THE ASTRINGENT TASTE

This dry flavor immediately produces a dry, chalky sensation in the mouth. The astringent taste is frequently complimented by sweetness or sourness. Fruit, such as apples, green bananas, cranberries and pomegranate are astringent. So are vegetables like alfalfa sprouts, Brussels sprouts, raw broccoli and cabbage, as well as spices like basil, bay leaf, caraway, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppy seeds and rosemary.

Wheatgrass

Wheatgrass is a good source of potassium, dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese and selenium. It's also a source of protein.

This food's high alkalinity helps balance your body's pH levels. Wheatgrass is a complete food that provides enzymes and all essential amino acids, as well as antioxidants that help repair damaged cells. Some other benefits may include:

• Naturally increasing and sustaining energy
• Detoxifying and cleansing your body
• Strengthening your immune system

The best way to consume wheatgrass is through freshly squeezed juice. If this isn't a viable option for you, the powdered form is a good alternative. 

Kefir

Kefir is a unique cultured dairy product that is one of the most probiotic-rich foods on the planet. It has incredible medicinal benefits for the digestive system, such as:

• Boosting immunity
• Healing inflammatory bowel disease
• Building bone density
• Fighting allergies
• Improving lactose digestion
• Killing candida (harmful yeast)
• Supporting detoxification

The best kefir is home made, since you know the quality of the milk, the container and anything you add to each batch. If making at home isn't an option, plain greek kefir is a good alternative.

If you are lactose intolerant, you may make water kefir to gain many of the same benefits. 

Kombucha

Kombucha describes a variety of fermented, lightly effervescent, sweetened black or green tea drinks that are commonly consumed for their  health benefits. Kombucha is produced by naturally fermenting tea using a symbiotic colony of bacteria and yeast (SCOBY).

A probiotic beverage that aids digestion and gut health, kombucha provides numerous benefits, from fighting candida (harmful yeast) overgrowth to improving mental clarity and mood stability.

Kombucha is quite easy to brew at home. You can get a starter kit at most health food stores or from The Kombucha Shop.  

Yogurt

Yogurt is created through the bacterial fermentation of milk. The process involves adding healthy bacteria to milk in a controlled temperature environment.

Yogurt provides a dose of animal protein plus vitamins and nutrients such as calcium, vitamins B-2 and B-12, potassium and magnesium. It's an appropriate option for breakfast, snacks and other meals.

The best yogurt is homemade, since you know the quality of the milk, the container and anything you add to each batch. Most store-bought yogurt contains sugar and preservatives. I am happy to share my homemade starter and help you start making your own yogurt.

If making a batch at home isn't an option, plain Greek yogurt is a good alternative.

Tagged: vitamins, dairy, nutrition, health, probiotics

Sourdough

The bacteria in sourdough pre-digests the flour, releasing micronutrients. This process takes place during a long, slow fermentation, which also gives the loaf a superior taste and texture. Plus, sourdough bread takes longer to digest, helping you feel full after you eat it.

The best sourdough is the one that you bake at home. All you need are flour, water and salt. All of the unnatural ingredients included in commercially produced bread are eliminated. To get started, try this great homemade recipe that I've been using. 

If you choose to buy your bread, find a local bakery and buy a fresh sourdough loaf made from whole wheat, rye or spelt.