Punching the air has never been so fun and gratifying!  Get pumped with Grokker’s Fitness Expert Le Jon Guillory and take his Full Body Cardio Class on Grokker. 

Punching the air has never been so fun and gratifying!  Get pumped with Grokker’s Fitness Expert Le Jon Guillory and take his Full Body Cardio Class on Grokker

"What is to give light must endure burning" - Viktor E. Frankl
Start stretching with Grokker’s Yoga Expert Morgan Levay 

"What is to give light must endure burning" 
- Viktor E. Frankl

Start stretching with Grokker’s Yoga Expert Morgan Levay 

Looking for a condiment that is delicious, but fresh, easy and healthy?  We’ve got you covered! This pesto chutney is so versatile, it can even be used as a dip!  Stay healthy with Chef and Certified Ayurvedic Practitioner Talya Lutzker in this Grokker premium video.
Petso Chutney Recipe: 
Servings: 4 Cook 
Time: 5 minutes 
Prep Time: 5 minutes 

Ingredients: 

Choose any herb that you want in this pesto 
Tahini 
Sea palm 
Nori Seaweed 
Entire Lemon for Lemon Juice 
1 cup and 2 tbsp of Olive oil or Vitamix 
Fennel root 
1 tsp mixed ground Cumin seed, Coriander seed and Cardamon 
1/2 tsp grounded Black Pepper 
Sea Salt to taste 
1 cup of pumpkin seeds (Can be substituted with Almond Butter)
To view the rest of this recipe and watch the video click here…

Looking for a condiment that is delicious, but fresh, easy and healthy?  We’ve got you covered! This pesto chutney is so versatile, it can even be used as a dip!  Stay healthy with Chef and Certified Ayurvedic Practitioner Talya Lutzker in this Grokker premium video.

Petso Chutney Recipe: 

Servings: 4 Cook 

Time: 5 minutes 

Prep Time: 5 minutes 
Ingredients: 
Choose any herb that you want in this pesto 
Tahini 
Sea palm 
Nori Seaweed 
Entire Lemon for Lemon Juice 
1 cup and 2 tbsp of Olive oil or Vitamix 
Fennel root 
1 tsp mixed ground Cumin seed, Coriander seed and Cardamon 
1/2 tsp grounded Black Pepper 
Sea Salt to taste 
1 cup of pumpkin seeds (Can be substituted with Almond Butter)

To view the rest of this recipe and watch the video click here…

Doc Ward’s Galangal Limeade
Why add ginger to a drink when you can add Galangal Root?   Which happens to be in the ginger family, but with a super fun name!
Servings: 4 Cook Time: 25 minutes Prep Time: 5 minutes Make Sure You Have: A lime juicer (Juicer5000), strainer Ingredients: This ingredient can be changed to your taste. 2 qts of water 2 cups of galangal 12 lime for juicing or 2 cups of lime juice 1 cup sugar couple sprigs of Vietnamese hot mint *Vodka Optional
Click here to view the rest of this dazzling recipe

Doc Ward’s Galangal Limeade

Why add ginger to a drink when you can add Galangal Root?   Which happens to be in the ginger family, but with a super fun name!

Servings: 4 
Cook Time: 25 minutes 
Prep Time: 5 minutes 
Make Sure You Have: A lime juicer (Juicer5000), strainer 

Ingredients: This ingredient can be changed to your taste. 
2 qts of water 
2 cups of galangal 
12 lime for juicing or 2 cups of lime juice 
1 cup sugar couple sprigs of Vietnamese hot mint 
*Vodka Optional

Click here to view the rest of this dazzling recipe

Om… 

Om… 

Grokker Expert Chef Steffan Terje gives a very clever trick for quickly cutting many cherry tomatoes at once: 

1.  You will need two tupperware lids of equal size

2.   Place your handful of cherry tomatoes snug in one of the lids 

3.  Lightly press your hand on the other lid to stabilize the tomatoes 

4.  With a sharp knife, slice the tomatoes down the center

Voilà! 

Make your next dinner with Steffan on Grokker and if you’re in San Francisco, we highly recommend his Restaurants Perbacco for fine dining and Barbacco for casual dining & small bites.

Grokker’s Expert Ella Caulier left the rat race behind, to fulfill her dreams and venture off into the world of cooking and baking. After studying at Leiths Cookery school in London, Ella took inspiration from her childhood and she set about recreating the dishes and recipes that brought her such joy, remembering in particular those wondrous summers spent with her Belgian grandparents where she would feast on fine pastries and sweets. She now runs the company Ella Eats, a catering firm that is gaining popularity within corporate and private dining. 
Learn, engage and interact with Ella and her baking series on Grokker. 
We recommend trying her Double Layered Carrot Cake with Cream Cheese Frosting.
Double Layered Carrot Cake with Cream Cheese Frosting Recipe:
Servings: 8 
CookTime: 40 minutes 
Prep Time: 30 minutes 

Ingredients Carrot cake: 
3 1/4 cups (350g) of plain or all-purpose flour 
4 tsps ground cinnamon 
2 tsps ground nutmeg 
2 tsps bicarbonate of soda 
4 medium eggs beaten 
3/4 cup (150g) of soft brown sugar 
2/3 cup (150g) of caster or granulated sugar 
1 1/3 cups (300ml) of sunflower oil 
2 3/4 cups (350g) of grated and chopped carrot (make sure that the flakes are small) 
1 1/2 cups (200g) chopped walnuts 
1 cup (150g) of sultanas soaked in dark rum overnight 
2 tsps chopped crystalized ginger 
1 1/2 cups (150g) desiccated coconut zest of half an orange zest of half a lemon
View the rest here…

Grokker’s Expert Ella Caulier left the rat race behind, to fulfill her dreams and venture off into the world of cooking and baking. After studying at Leiths Cookery school in London, Ella took inspiration from her childhood and she set about recreating the dishes and recipes that brought her such joy, remembering in particular those wondrous summers spent with her Belgian grandparents where she would feast on fine pastries and sweets. She now runs the company Ella Eats, a catering firm that is gaining popularity within corporate and private dining.

Learn, engage and interact with Ella and her baking series on Grokker.

We recommend trying her Double Layered Carrot Cake with Cream Cheese Frosting.

Double Layered Carrot Cake with Cream Cheese Frosting Recipe:

Servings: 8 

CookTime: 40 minutes 
Prep Time: 30 minutes 
Ingredients Carrot cake: 
3 1/4 cups (350g) of plain or all-purpose flour 
4 tsps ground cinnamon 
2 tsps ground nutmeg 
2 tsps bicarbonate of soda 
4 medium eggs beaten 
3/4 cup (150g) of soft brown sugar 
2/3 cup (150g) of caster or granulated sugar 
1 1/3 cups (300ml) of sunflower oil 
2 3/4 cups (350g) of grated and chopped carrot (make sure that the flakes are small) 
1 1/2 cups (200g) chopped walnuts 
1 cup (150g) of sultanas soaked in dark rum overnight 
2 tsps chopped crystalized ginger 
1 1/2 cups (150g) desiccated coconut zest of half an orange zest of half a lemon

View the rest here…






"We’re practicing our backbends and shining through Wild Thing in anticipation of our newest Yoga Expert, Dana Damara’s first video release on Grokker.  Our video production team tells us that Dana’s inspiring "Ground Deeply and Flow" video is already in post-production and will be live on Grokker later this week, so stay tuned…" Grokker.  
 
Namaste 
 
 
"We’re practicing our backbends and shining through Wild Thing in anticipation of our newest Yoga Expert, Dana Damara’s first video release on Grokker.  Our video production team tells us that Dana’s inspiring "Ground Deeply and Flow" video is already in post-production and will be live on Grokker later this week, so stay tuned…" Grokker.  
 
Namaste 
 
 
Brownies with Brazil Nuts and White Chocolate Chunks
By Ella Caulier 
Recipe: Servings:12Cooking time: 20 minutesPrep time: 25 minutesIngredients16 oz., 450g of dark chocolate (over 70% purity is best)10 oz., 280g of unsalted butter6 medium eggs14 oz., 400g of caster sugar4 ¼ oz., 120g of sieved white flour1 ¾ oz.,50g of cocoa powder3 ½ oz., 100g of white chocolate chunks2 ½ oz., 70g of hazelnut chunks2 tbsp of cocoa powder (for dusting)
To view the rest of this recipe click here

Brownies with Brazil Nuts and White Chocolate Chunks

By Ella Caulier 

Recipe: 

Servings:12
Cooking time: 20 minutes
Prep time: 25 minutes

Ingredients

16 oz., 450g of dark chocolate (over 70% purity is best)
10 oz., 280g of unsalted butter
6 medium eggs
14 oz., 400g of caster sugar
4 ¼ oz., 120g of sieved white flour
1 ¾ oz.,50g of cocoa powder
3 ½ oz., 100g of white chocolate chunks
2 ½ oz., 70g of hazelnut chunks
2 tbsp of cocoa powder (for dusting)

To view the rest of this recipe click here