(WYXZ) - Irene's Myomassology Institute is hosting the 12th annual Holistic Palooza: Free Natural Health Event.
It's taking place at Irene's Myomassology Institute on Saturday, October, 19, 2013, from 11:30 a.m. to 6 p.m.
Former Detroit Piston and wellness advocate John Salley will be the keynote speaker.
You can also enjoy massages, yoga classes, informational lectures on natural heath practices and nutritious cooking demonstrations all free of charge!
A few of the classes available for the day include Meditation, Feng Shui, Relaxation Massage, Natural Disease Prevention and Holistic Pet Care.
Irene's Myomassology Institute is located at 26061 Franklin Road in Southfield.T
The cooking demonstrations will feature organic and healthy options. A recipe similar to this is mango coconut cardamom pudding. You can see how it's made in the video above along with the recipe below.
Recipe: Mango Coconut Cardamom Pudding
4 C Frozen or fresh mango
1/2-3/4 C Young Thai Coconut Meat
1/2 c Thai coconut water (coconut mylk would be good too)
3/4-1 C soaked, drained & rinsed raw cashews
Less than 1/4 c raw agave nectar or other preferred sweetener
1 T Coconut Oil (not essential)
¼-1/2 tsp Cardamom Ground
¼-1/2 tsp Ground Vanilla powder
~Soak cashews in purified water for at least an hour, ideally 2.
~Cut open Thai coconut. Dump water and scrape meat out. Set aside.
~Thaw frozen mango until no longer hard, but still partially frozen.
~Place green cardamom pods in mortar, lightly tap with pestle to crack the pod. Pick the pod apart releasing the seeds. Then place in spice (coffee) grinder to process.
Place cashews, agave, cardamom, coconut meat water and oil in blender. Blend until smooth and creamy. Add mango and continue blending until all chunks are smooth and creamy.
Refrigerate until serving.
To make a parfait layer pudding in cups with fresh fruit. Top with thinly sliced strawberries. Garnish with fresh mint leaves. Make coconut creme’ to layer in between or flavored raw “jelly” to layer in between.
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