soul
Soul Pose Comes to Scottsdale PAL’s new Home Partners to Assist in Learning (Pal) and the Children’s Museum of Phoenix have partnered to create a custom video and digital, mobile-friendly guide to support visitors with autism, anxiety, and other learning differences. The new resources are free to the public online (www.palexperienes.org) and at the musem. By offering these tools, the museum becomes a Pal Place, which means it is taking steps to offer custom resources that supports visitors with so-called “nonvisible” disabilities, like autism. www. childrensmuseumofphoenix.org.
The creators of The Color Run are bringing their fun yoga concept, Soul Pose, to the Valley for a one-day event at WestWorld of Scottsdale on November 4. Soul Pose’s all-level yoga sessions are fun for everyone – from experienced yogis to someone who has never set foot on a mat. Local yoga teachers will lead the intensely physical yoga class during one of the black light yoga sessions. Each session is complete with a pre-session block party where participants get decorate themselves and their mats with body paint, visit with local sponsors and vendors and buy Soul Pose apparel for 50 percent off. Soul Pose Yogis receive a Soul Pose yoga mat, towel, bracelet and confetti as part of their registration. Tickets are $19.99, but enter the code “Health” online this month to receive $5 off your ticket. www.soulpose.com.
High Street Happenings The High Street farmers market kicks off this month just in time for fall. With more than 65 vendors selling food, arts and more, this monthly festivity will bring shoppers together to buy some local products while enjoying the beautiful Valley weather. The first market will take place October 15 from 10 a.m. to 2 p.m., and continues every third Sunday of the month through April 15, 2018.
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ScottsdaleHealth
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Avocado Balila
Recipe provided by Pita Jungle, www.pitajungle.com. Ingredients 16 ounces cooked or canned chickpeas 4 cloves minced garlic 2 teaspoons cumin 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice ½ cup chopped tomatoes ½ cup chopped cucumbers ½ cup chopped onions ½ cup chopped bell peppers ½ avocado, cubed 2 green onions, chopped Fresh parsley Pita chips, tortilla chips or blue corn chips Preparation In a saute pan, heat up 2 tablespoons of olive oil and sweat the garlic, but don’t let it brown – remove from fire and stir in 1 teaspoon of cumin then set aside. In 1/4 cup of water, heat up the garbanzo beans. Drain the water, then mash the mixture roughly (mash half of the mixture and only roughly mash the other half of the garbanzo mixture, preserving half the shape of the garbanzo). Then drizzle on the minced garlic, cumin, olive oil mixture previously made and season to taste. In a separate bowl, fold the chopped tomatoes, chopped cucumbers, onions and bell peppers with 2 tablespoons of olive oil, salt and pepper. Serve To plate, put garbanzo mash in the center of the bowl and top it with the mixed vegetables, and the chopped green onions and cubed avocado. Sprinkle some extra cumin and the lemon juice– if you’d like, add a drizzle of olive oil. Add to these ingredients fresh parsley as final garnish. Serve with pita chips or tortilla chips.