Glow-getter Tracy Anderson is poised to make her move this summer relocating her East Hampton studio to Sag Harbor (1 Bay St., Sag Harbor, tracyanderson.com). Scheduled to open in early July, the new 2,000-squarefoot space will feature a full class roster as well as an outdoor patio and full retail shop. (The Water Mill studio will remain open year-round.) Make your mat reservations now! We polled her for the recipes she is loving this season.
MANGO, CUCUMBER AND PAPAYA SALSA
Gluten-Free, Vegan, Raw (makes 4 cups)
Ingredients 1 mango, diced with skin removed 1 small papaya, diced with skin removed ¼ cup cucumber ½ cup shallot, thinly diced ½ cup fresh cilantro, chopped 1-2 jalapenos, thinly diced with stems and seeds removed ½ tsp. ground cumin ¼ tsp. ground coriander 3 Tbsp. fresh lime juice 1 tsp. lime zest ½ tsp. salt
PREPARATION
Place all ingredients in a bowl and mix well. Add salt to taste. Place in the fridge and let cool for 1 hour.
HEIRLOOM TOMATO AND CUCUMBER SALSA
Gluten-Free, Vegan, Raw (makes 4 cups)
Ingredients 2 cups heirloom tomato ½ small white onion, diced ¼ cup fresh cilantro, chopped 1 cup Persian cucumber, diced 1-2 jalapenos, stemmed and deseeded, diced 1 garlic clove, minced 1 Tbsp. watermelon radish, small diced 1 tsp. cumin 1 tsp. coriander 1 tsp. lime zest ½ Tbsp. olive oil ½ tsp. salt Juice of 1 lime
PREPARATION
Combine ingredients in a bowl and mix well. Add more salt and lime to taste.
A trio of healthy salsas originally featured in Tracy Anderson Magazine are the smart snack of the season
CUCUMBER MINT SALSA
Gluten-Free, Vegan, Raw (makes 3 cups)
Ingredients 2 cups Persian cucumber, diced ½ cup fresh cilantro, chopped ¼ cup white onion, diced 1 jalapeno, diced with stems and seeds removed 2 Tbsp. fresh mint, chopped 2 Tbsp. lime juice 1 tsp. lime zest 1 tsp. cumin 1 tsp. white vinegar ¼ tsp. salt
PREPARATION
Combine ingredients in a bowl and mix well. Add more salt and lime to taste.
The new 2,000-square-foot Sag Harbor space will open in early July