Program MyZen HD

Today, we are preparing a baked brie in crust with a red berry sauce, a gourmet and refined appetizer. The brie is delicately coated in flour, egg, and Japanese breadcrumbs, then fried in vegetable oil for a crispy, golden crust. It is served with a red berry coulis infused with lime and cinnamon, adding a tangy and sweet note. A few mint leaves and physalis for decoration complete this elegant and flavorful dish.

Gabriela begins her day with an intense workout on the beach at Nikki Beach Resort with Ella, her fitness trainer. She then participates in a surf lesson with Carlo and his friends, before sampling delicious Caribbean recipes with Chef Olivier Key West.

Today, we are preparing a salad with camembert and pear, a perfect balance of sweetness and bold flavors. The mixed greens are topped with cherry tomatoes, avocado, and slices of pear, while pine nuts add a crunchy touch. The camembert, combined with cream cheese and seasoned with paprika, offers a rich and creamy texture. Everything is enhanced by a tangy red berry coulis with lime and cinnamon, creating a salad that is both delicious and elegant.

Val takes us to discover Palm Springs, the trendy and designer city in the heart of the California desert. In the heart of a private collection, we will discover all the flora of this region: an outdoor plant museum, one of the largest collections of cacti, and even tequila flowers. Then we'll head to the Paséo Hotel, one of the zen and design hotels of Palm Springs, where we'll meet the chef of the restaurant who will concoct his signature dishes. We will end our day with a relaxing massage with crystals.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Today, we are preparing rolls with pumpkin and feta cheese, a perfect sweet and savory combination. The filo pastry is delicately filled with a mixture of roasted pumpkin, carrots, onion, leek, and blue onion, all seasoned with cumin, chili, and lemon zest for a fragrant kick. The feta adds a creamy and salty touch to the filling, while sesame seeds and olive oil bring crunch and depth of flavor. These rolls are then baked to perfection for an irresistible result!

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

In this episode of Reset, dive into the world of Shinta Mani Wild. This exceptional place lost in the Cambodian jungle was born from the inspiration of a landscape architect with a passion for nature. This unique refuge combines hospitality and environmental conservation in the heart of the Cardamom forest. Come and enjoy an experience of relaxation, in the midst of luxuriant nature, inviting you to step out of your comfort zone. Here, we are also helping to preserve the natural world around us, recognising that our well-being is linked to its preservation.

Today, it is in a Parisian palace that we will test massages with Kansou bowls, stretching classes, and discover exotic oils. Then, we will go to a traditional Japanese wellness inn, where we will try Shiatsu, a Japanese discipline. Finally, Val will meet the ex-Miss France Malika Menard for a "Hot Yoga" session, a kind of yoga derived from Bikram, in a 28 degrees room.

Today, we are preparing a bruschetta with tomatoes and feta, a refreshing Mediterranean recipe. The bread is toasted and rubbed with garlic before being topped with fresh tomatoes, blue onion, olives, and crumbled feta. A seasoning of olive oil, salt, pepper, marjoram, oregano, and a touch of soy sauce brings a savory and balanced flavor. The dish is enhanced with paprika, thyme, and rosemary, along with a hint of lime for a zesty touch. A true delight to enjoy with every bite!

He had a real professional rise, quickly moving from commercial to sales manager. But the awareness quickly catches up with him too: what is the purpose of all this? Is it a real pursuit of happiness? Daniel keeps his acquired skills and puts them to the benefit of his passion for yoga. Follow Daniel until the opening of his yoga & community space.

Our season begins in Guatemala with an ascent up the mighty Fuego Volcano, one of the most active volcanoes in the world. As we climb through loose ash and steep ridges, the powerful rumble beneath our feet reveals the dynamic relationship between humans and the natural forces that shape our planet. The climb becomes both a physical challenge and a reminder of the deep connection between environment and well-being. After the volcano, we descend into the world of ancient healing with a traditional Temazcal lodge, where Mayan practitioners guide us through a powerful cleansing ritual using steam, herbs, and ceremony. Inside the dark, humid chamber, the experience becomes a profound demonstration of how culture, community, and spirituality intersect with health. Our journey continues at a coffee plantation, where we learn how altitude, soil, and sustainable farming practices impact not only flavour, but also community health and economic stability. By the end of the episode, we reconnect

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Today, we are preparing chickpeas with backed garlic, a flavorful and aromatic dish. The chickpeas are simmered with onion, zucchini, bell pepper, and spices like curry, ginger, and turmeric for a warm and spicy taste. Coriander and carrot add freshness and sweetness, while the roasted garlic offers a soft and caramelized flavor. Everything is enhanced with soy sauce for an umami touch. Served with a homemade broth made from celeriac, carrot, and parsnip root, this dish is both comforting and delicious.

To make a profession representative of his personality is the discovery made by Guillaume at twenty-six. After several years as a bartender and crossing a dark period, Guillaume discovers nature and falls in love with it. Accompany Guillaume in his passion, in the middle of a refitted nature.

Today, we are preparing zucchini cutlets, a light and flavorful dish. The zucchinis are sliced thin and seasoned with salt, spices, and dill, then browned in olive oil for a tender and aromatic texture. They are served with rice or couscous, accompanied by frozen peas and onion to add color and sweetness. Grilled tofu adds a touch of protein and texture, making this a complete and balanced meal.

Val takes us to the Mandarin Oriental Hotel in Paris for an original detox experience. After having tested treatments against electronic waves and a bath with Shungite stones, we will meet Chef Thierry Marx who will give us all his grandmother's detox recipes for the winter. Then, we'll head to the Matcha temple to learn more about this trendy powder used in pastries and tea. Finally, we will try a Vital Dome session to energize the body, recharge our batteries and eliminate stress.

Today, we are preparing bulgur with pumpkin and vegetables, a flavorful and colorful dish. The bulgur is sautéed in vegetable oil, then mixed with cubes of pumpkin, onion, garlic, and leek, all flavored with turmeric for a spicy kick. Green vegetables, bell pepper, asparagus, and tomato add freshness and texture to the dish. Seasoned with salt and pepper, this mix of vegetables and grains makes for a wholesome, healthy, and perfectly balanced meal.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

We travel to the Japanese island known for having some of the oldest people on Earth. We engage with leading scientists who have identified the "Longevity Gene," offering a glimpse into the genetic factors that contribute to extended lifespans. Beyond genetics, we explore the deeply ingrained cultural practices that sustain long, fulfilling lives in Okinawa. We delve into the importance of "moai," a lifelong social network that supports residents into their golden years, and the principle of "Hara Hachi Bu," which advises eating until you're 80% full while focusing on nourishing foods. But at the core of Okinawan longevity, we find "ikigai"—a profound sense of life purpose. From practicing martial arts to active community participation, we discover that Okinawan seniors maintain a vibrant sense of purpose in various facets of life. Join us on this enlightening journey to learn how the pillars of social support, mindful eating, and a strong sense of ikigai could enhance your ow

Today, we are preparing lentil cutlets with vegetables and herbs, a flavorful vegetarian recipe. The lentils are mixed with onion, carrots, celeriac, and spices like curry to form a dough, which is then shaped into cutlets and pan-fried in vegetable oil. Bell pepper and cherry tomatoes add freshness and flavor. Coriander, basil, and dill bring aromatic touches to the dish. These cutlets are served with homemade mayonnaise, made with egg, mustard, olive oil, lemon, and a bit of sugar for a sweet touch. A complete, tasty, and original dish!

In our season premiere we tackle the riveting question: How is it that some people have been able to reach the pinnacle of our human performance? Guided by Dr. David Behm, an expert in sports physiology, we venture into the lab to uncover the fascinating intersection of science and athletic performance. Then we take this theoretical knowledge into the real world, visiting a high-performance training facility where professional NHL athletes are honing their skills. There, we join forces with Ben Prentiss, founder of Prentiss Hockey Performance, to not only witness these athletes in action but also to understand how the principles of peak performance can translate into our daily lives for enhanced strength and well-being. We hear from the athletes themselves including Stanley Cup Champions and All-Star players about their philosophy on what health means to them. This episode offers an insider's look into the world of elite training, demystifying the science and practices that enable ath

Today, we are preparing carrot cutlets with cottage cheese, a light and flavorful dish. The carrots are grated and mixed with cottage cheese, milk, and spices to create a fragrant and creamy dough. Shaped into cutlets, they are coated with cornflour, then dipped in Japanese breadcrumbs and a touch of sesame before being browned in olive oil and sesame oil. Served with potatoes, fresh cherry tomatoes, and a lettuce salad, these cutlets offer a beautiful combination of textures and flavors.

ValKahl tries out the addictive and zen yoga lesson on water on a paddleboard with YOGAqua, in Marina Del Rey. After learning to make some delightful and healthy wrap in restaurant KYE’S, she does sightseeing in Malibu Wine Hikes, the organic grapes garden behind Malibu’s famous beaches. Along the way, she can’t resist biting a mustard plant, feeding and ‘french kissing’ Stanley, the celebrity giraffe. She later harvests some fresh organic vegetables in Saddle Rock Garden!

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

In this inspiring episode, we join Team Broken Earth on a medical mission in Guatemala, witnessing firsthand the life-changing work taking place in local hospitals. From dawn until night, Canadian and Guatemalan healthcare teams perform surgeries, consult patients, and provide care that is often out of reach for many families. We meet patients of all ages—children awaiting orthopedic procedures, adults seeking mobility restoration, elders who have endured years of pain. Their stories highlight the profound need for global medical partnerships and the impact compassionate care can have on entire communities. Inside the operating rooms, surgical teams work with extraordinary precision, focus, and teamwork. Outside, families wait with hope and gratitude. This episode is a tribute to the power of service, cultural exchange, and the shared humanity that defines global health. Helping others, we learn, is one of the most powerful forms of healing.

Laura will not tell you the whole truth because she does not want a system where you are told what to do. After several years as head of business development in law firm, Laura changes her life and creates the plant academy. Let yourself go for a healthier life.

Today, we are preparing a Lebanese salad with romaine lettuce, a fresh dish full of Mediterranean flavors. The romaine lettuce is mixed with light couscous, juicy tomatoes, and a variety of fresh herbs like mint, coriander, parsley, and basil for a burst of flavors. Blue onion adds a hint of sweetness, while lemon and lime provide freshness and acidity. Seasoned with olive oil, salt, and chili, this salad is perfect to accompany your summer meals or as a light and healthy appetizer.

Today, we are preparing soy noodles with vegetables and peanut sauce, a delicious and comforting dish. The soy noodles are paired with a variety of vegetables, including celeriac, blue onion, bell pepper, and onion, all enhanced with a bit of chili for a mild spicy kick. The creamy and flavorful peanut sauce is made from nuts, garlic, coriander, salt, pepper, and sesame oil, then topped with sesame seeds for a delightful crunch. The homemade broth made from celeriac, carrot, and parsnip root adds depth of flavor, making it a perfect complement to this hearty dish.

It took a burnout and several miscarriages to Laurence to take a new path. It's finally a bad thing for a good. Throughout her ordeals, Laurence will know how to listen to her needs, her desires and her passions. With a surprise, follow Laurence in her life as a mother and naturopath.

Today, we are preparing a beetroot salad with halloumi cheese, a flavorful and colorful dish. The beets are cooked and sliced, then paired with pieces of halloumi cheese that are pan-fried in olive oil for a melting texture and a delicious salty flavor. The blue onion adds a sweet and slightly tangy note, while pumpkin seeds bring a crunchy texture. This salad is served on a bed of mixed greens and pumpkin, and drizzled with balsamic dressing for a perfect balance of sweetness and acidity. Microgreens garnish the dish, adding a touch of freshness and lightness.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Today, we are preparing sweet potato pancakes with cottage cheese and herbs, a flavorful and unique dish. The sweet potatoes are grated and mixed with fresh cheese, egg, spices, garlic, blue onion, and cornflour to create a lightly seasoned dough. Shaped into small patties and fried in vegetable oil, they have a crispy exterior and a soft interior. They are served with a sauce made from sour cream, dill, pickles, and chili, along with homemade mayonnaise made from egg, mustard, olive oil, lemon, and sugar for a creamy and savory contrast. A perfect dish for a light and delicious lunch!

In order to find serenity, Val Kahl experiments meditation with the healing effect of crystals, as well as a Yoguitar class where one does yoga while someone plays live music. With her green bike, she continues her adventure by going to Moon Juice where she prepares juices and milkshakes with ingredients full of vitamins. She then tries Unplug meditation where, with the help of crystal sound, she manages to cleanse her body and mind.

It is a disease, managed for years by ineffective drugs, which brings Maud to consult a naturopath. This meeting will be the trigger for a revelation, a new choice of life turned to the well being of the other through coaching. Follow Maud's changes every day to turn to her well-being.

Val Kahl is taking you to discover the newest innovation in town for rejuvenation, body cleansing, and boost the body nutrition. She visits Matcha Box: the shops where you can find all drinks and food using “matcha” as the base ingredients. After trying out the refreshing matcha beverages, Val passes by the Willow Spa to experience the famous Enzyme Bath. Before stepping into the hot bath full of enzyme, Val took a sip of enzyme and ginger tea to detoxify and relax the muscles!

Today, we are preparing a conchiglie pasta salad with feta, a fresh and flavorful dish. The pasta shells are cooked al dente, then mixed with crunchy vegetables like cucumber and blue onion, juicy cherry tomatoes, olives, and capers for a refreshing and tangy bite. It is all dressed in a zesty vinaigrette made with olive oil, paprika, chili, and balsamic sauce for a tangy kick. To complete this salad, we serve a creamy homemade guacamole made with avocado, blue onion, sun-dried tomatoes, lemon, and a touch of olive oil. A perfect combination for a light and delicious meal

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Michaël is a sports and nutrition coach, he will help us to be well in our body and in our head. Today he invites Victoria Sio, a French composer, interpreter and singer with whom he will discuss the theme "learning to manage stress". They will exchange on their ways of proceeding daily and Michaël will propose us solutions to improve this management.

Today, we are preparing baked conchiglie, a comforting and flavorful dish. The pasta shells are cooked al dente, then mixed with onion, basil, olives, and sun-dried tomatoes for a burst of Mediterranean flavors. A creamy sauce made with cream, peeled tomatoes, and spices binds it all together, while Parmesan and mozzarella melt on top, creating a golden, irresistible crust. The dish is then sprinkled with white breadcrumbs before going into the oven for a perfect gratin. An ideal recipe for a warm and convivial dinner.

Today, we are preparing spicy snack rolls, a flavorful and mildly spicy dish. Savoy cabbage is finely chopped and mixed with grated carrot, red bell pepper, and leek, then seasoned with spices, garlic, chili, vinegar, and sugar for a perfect balance of acidity and heat. These vegetables are then wrapped in thin pastry and fried in vegetable oil for a crispy snack. To accompany these spicy cigars, a homemade dressing made with paprika, lemon, sweet chili sauce, soy sauce, and balsamic vinegar adds a touch of acidity and sweetness. Optionally, marinated bell pepper, with chili and garlic, will enhance the dish.

We travel to the Japanese island known for having some of the oldest people on Earth. We engage with leading scientists who have identified the "Longevity Gene," offering a glimpse into the genetic factors that contribute to extended lifespans. Beyond genetics, we explore the deeply ingrained cultural practices that sustain long, fulfilling lives in Okinawa. We delve into the importance of "moai," a lifelong social network that supports residents into their golden years, and the principle of "Hara Hachi Bu," which advises eating until you're 80% full while focusing on nourishing foods. But at the core of Okinawan longevity, we find "ikigai"—a profound sense of life purpose. From practicing martial arts to active community participation, we discover that Okinawan seniors maintain a vibrant sense of purpose in various facets of life. Join us on this enlightening journey to learn how the pillars of social support, mindful eating, and a strong sense of ikigai could enhance your ow

The everyday work is not always easy and it is sometimes difficult to get by. If there is one thing that Véronick has learned from her experience and those around her, it is because she is able to surpass that and to embark on her dreams and plans to become a massage therapist. You will believe in your abilities too.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

In this episode, Val Kahl’s journey is all about food and the latest concept of fun and healthy! Along with Chef Timothy Hollingsworth, she prepares a fresh mix salad in the Urban Garden Mezzanine, an organic vertical garden on a rooftop of the Otium contemporary restaurant. After doing a bit of market sightseeing along the way, she heads out to Amazebowls where she can’t resist making the famous Acai Bowl for herself!

Everything started from the dream of her parents, she becomes a veterinarian. In her career that she launched backwards, Violaine will meet people who will take her to a different path of life. The chance will be at the rendezvous but it is especially the courage to resume studies and create his company that will build his project. Follow the encounters and travels of Violaine that brought her to fasciatherapy and nonviolent communication.

To know how to listen, it can take a long time as it can happen in a revelation. It's a real revelation that led Zoe to listen to herself, to hear a destiny that dedicated her to an artistic career. From her studio to a vernissage, from her family to a workshop given in a school, share Zoe's adventure to the path that truly corresponds to her.

Today, we are preparing a Philadelphia cheese omelette, a flavorful and creamy dish. The eggs are beaten with a bit of milk and then cooked to perfection in a mixture of butter and olive oil for a soft texture. At the heart of the omelette, Philadelphia cream cheese melts to add a rich and creamy touch. To accompany the omelette, juicy cherry tomatoes, fresh avocado, and a mixed salad of young basil leaves and microgreens are served, all brightened with a squeeze of lemon for a refreshing touch. A simple and delicious dish, perfect for breakfast or a light lunch.

Follow the chef's detox juice recipes and you'll be able to make your own juices. What could be better than combining business with pleasure? Take care of your body by making and enjoying delicious juices.

Val Kahl is in the heart of Ojai, the lavender town, where she takes a tour in Ojai Valley Lavender Festival and tastes drink, gluten-free cookies and organic cooking products made of lavender. She later found herself in the middle of lavender field while stopping by the Frog Creek Farm. After working out on the hot power yoga around palm trees in Caravan Outpost, she heads out to Gratitude Rock for an organic fresh juice tasting with an avocado ranch view.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

After twenty years as a lawyer, Carine decided to give in to her desire to help others heal. Her inner journey led her to discover a passion for naturopathy as she rediscovered her love for nature and learned the healing qualities of the plants around her. Combined with a deep understanding of astrology and nutrition, she is now able to help others live better and find their own path.

We journey to India, a land revered for its ancient spiritual wisdom and practices. From the tranquil valleys of Kullu Manali in the Himalayas to the vibrant, bustling streets of Delhi, we explore the multifaceted world of mindfulness, meditation, and yoga. As we navigate through contrasting environments, we discover how meditation is part of daily life, offering invaluable lessons about finding inner tranquility amid external chaos. We also delve into the transformative impact of mindfulness on underprivileged children, highlighting how these ancient practices empower young lives. Rooted in India's rich cultural heritage, the episode reveals how the nation's spiritual traditions provide both sanctuary and a deeper connection to ourselves and the broader world. Join us for this enlightening expedition as we unravel the power of mindfulness and how we can incorporate it into our daily lives no matter where we live.

Today, we are preparing penne pasta with pesto sauce, fennel, and capers, a Mediterranean dish full of flavor. The penne pasta is cooked al dente and mixed with crunchy fennel, capers, olives, and kale leaves for a refreshing and light touch. It’s all coated in a homemade pesto sauce made with garlic, Parmesan, pine nuts, fresh basil, lemon, olive oil, and seasoned with salt and pepper for an intense fragrance. A generous sprinkle of grated Parmesan completes this flavorful dish, which is as simple as it is delicious.

In this episode set in scenic New Zealand, we explore the deep-rooted question: Does being near or in water actually improve our health? Guided by Dr. Wallace J. Nichols, author of "The Blue Mind," we delve into the scientific and emotional benefits of water, exemplified by therapeutic surfing experiences and the Maori people's ancestral connection to aquatic environments. From mental well-being to physical health, we uncover how New Zealand's abundant waters serve as more than just a natural spectacle; they are a source of holistic health and well-being. Along the way, Dr. Nichols introduces the concept of a "bluescription," a personalized prescription for water-based activities, inviting viewers to tap into the transformative power of water in their own lives.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Today, we are preparing cabbage sauté with mushrooms, a flavorful vegetarian dish. Cabbage, Chinese cabbage, cauliflower, and broccoli are sautéed in olive oil until tender and lightly golden. Fresh mushrooms are added for an umami touch, while onion, carrot, parsley root, and leek bring sweetness and depth to the dish. A mix of ketchup, tomato juice, and sour cream enhances the vegetables, with a hint of sugar and spices to balance the acidity. The dish is perfectly seasoned and served hot, with a touch of garlic to elevate the flavors.

Val takes us to discover Palm Springs, the trendy and designer city in the heart of the California desert. In the heart of a private collection, we will discover all the flora of this region: an outdoor plant museum, one of the largest collections of cacti, and even tequila flowers. Then we'll head to the Paséo Hotel, one of the zen and design hotels of Palm Springs, where we'll meet the chef of the restaurant who will concoct his signature dishes. We will end our day with a relaxing massage with crystals.

Virginie’s beautiful handwritten lettering decorates the walls and windows of many shops in and around Lyon, France, as she lives out her passion of finding beauty in every stroke. A former waitress, Virginie was struggling to find her calling when she suffered a life-altering horse accident that almost left her handicapped. At only 30, she was forced to put her whole life into perspective. She finally found herself through a love for graphic design and lettering, combined with a desire for freedom that came with working independently. To motivate other women, she has also launched “Ladyboss”, a network of inspiring women entrepreneurs.

Follow the chef's detox juice recipes and you'll be able to make your own juices. What could be better than combining business with pleasure? Take care of your body by making and enjoying delicious juices.

In this episode we decided to make a Dopa-Bowl. For this you will need cottage cheese, banana, kiwi, almonds, currants, granola and cocoa.The ingredients of this recipe stimulate the dopamine production : the hormone of good mood !

Today we're making vegetarian cabbage rolls, a tasty and original dish. Savoy cabbage is blanched before being stuffed with a delicious preparation of buckwheat, dried and fresh mushrooms, onion, carrot and bell bell pepper, spiced with garlic and spices. A mixture of tomato paste, sugar and bay leaf enriches the stuffing, creating a perfect harmony of flavors. The stuffing is then rolled in cabbage leaves and fried in vegetable oil until golden-crisp. This dish is accompanied by fresh greens to add lightness and freshness to every bite.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

Today, we are preparing cheesy lasagna with pesto, a comforting and flavorful dish. The lasagna sheets are layered with a generous amount of melting cheese, including Philadelphia cream cheese and a mix of green vegetables. The sautéed onion and garlic in vegetable oil create a savory base, while the creamy sauce binds everything together. For the béchamel sauce, butter, nutmeg, milk, and flour are combined to create a smooth and soft texture. The entire dish is topped with homemade pesto made from garlic, Parmesan, pine nuts, fresh basil, lemon, and olive oil, delivering a burst of flavors. This rich and tasty dish will be a real treat for your taste buds.

Our culinary journey through Seoul begins with the smoky, flavour-rich world of Korean BBQ, where sizzling plates and communal dining embody the social heart of Korean culture. From there, we explore one of Seoul’s most iconic fish markets, where we try fresh king crab and live octopus while learning how the country's coastal heritage shaped its food traditions. Next, we visit the bustling herbal medicine market, where shelves overflow with ginseng, roots, mushrooms, and medicinal teas used for centuries in Traditional Korean Medicine. Here, local practitioners explain how balance, Qi, and seasonal eating contribute to long-term health. Our journey ends in Seoul’s thriving coffee scene, tasting artisan brews before joining your friend Chris for a peaceful riverside walk and dessert. This episode reveals that in Korea, food is more than nourishment—it is community, medicine, memory, and identity.

At only 20 years old, Louise is full of confidence and already achieved a personal dream of hers to share her passion for nutritious and locally-sourced ingredients on the island of Oleron, France. Repurposing a camping car, she set up a brunch and tea-time spot where the guests can hand-pick their ingredients in the adjacent organic fields. Louise transforms the ingredients into favourite creations of hers and even joins her father for boat trips when she needs to stock up on fresh fish for the menu!

Still in Palm Springs, we will discover the Parker Hotel, the most trendy and design hotel in town. A French chef will take us to cook in the middle of nature. Then, Val will go to Desert Springs, a town known for its natural hot springs. At one of the many spas in town, Val will test one of the springs and even attend a Sound Bowl session.

In the emotionally charged episode host Mike honors a deeply personal commitment to his late father, who passed away from cancer, to seek out the true meaning of happiness. Following this heartfelt promise, we venture to Bhutan, a remarkable country where happiness is not merely an emotion, but a national policy ingrained in its culture. From the lively capital of Thimphu to the peaceful farmlands of Punakha, we explore how Bhutan has seamlessly woven well-being into all aspects of life—from its education system that teaches happiness as a subject to its communities that prioritize collective well-being. This journey serves as both a tribute to Mike's father and an investigation into how Bhutan's unique approach to happiness could offer transformative insights for our own lives. Join us on this poignant and enlightening trip to the Land of the Thunder Dragon as we delve into what happiness truly means, fulfilling a promise and enriching our understanding of life's greatest pursuit.

Follow the chef's detox juice recipes and you'll be able to make your own juices. What could be better than combining business with pleasure? Take care of your body by making and enjoying delicious juices.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

In this episode we will prepare a delicious sweet and salty bowl. For this you will need salad, watermelon, melon, avocado, carrot, orange, raspberries, olive oil, sesame. And herbs of Provence. This bowl will delight people who like to associate sweet and salty flavors in their daily cooking.

Juliette has long been aware of the delicate beauty of nature. For years she spent her life on the sea, organising regattas for the traditional sailboats that are famous in the French region of Morbihan. Her appreciation for the elements made for a smooth transition as she decided to leave the water behind and return to the earth. Learning to shape a ball of clay into a graceful and elegant object, she discovered a passion for ceramics. Today, she lives from her creations and makes pieces that reflect their surroundings, the stunning Gulf of Morbihan.

Today, we are preparing vegetable rolls on rice paper, a light and flavorful dish. The rice paper is gently rolled around a colorful filling of kale, bell pepper, carrot, blue onion, and cauliflower, with sun-dried tomatoes and capers adding an umami touch. Fennel and microgreens bring freshness and lightness to the preparation. Seasoned with salt, spices, and a bit of lemon, the flavors are perfectly balanced. The spring rolls are served with a sweet chili sauce and an orange-infused soy sauce, with a hint of thyme and ginger for warmth and aroma.

Follow the chef's detox juice recipes and you'll be able to make your own juices. What could be better than combining business with pleasure? Take care of your body by making and enjoying delicious juices.

We're still in New Zealand, where we look at the scientific and emotional benefits of water, illustrated by therapeutic surfing experiences and the Maori people's ancestral connection with aquatic environments. From mental well-being to physical health, we discover how New Zealand's abundant waters are more than just a natural spectacle; they're a source of holistic health and well-being.

Origami is about the art of paper folding, a Japanese and Chinese millenary tradition. In modern usage, the word “origami” is used as an inclusive term for all paper folding, regardless of their cultural origin. Different folding and sculpting techniques, new models, bright colors – you’ll see all of this in our program! We will teach you how to transform a flat square sheet of paper into a finished sculpture – from simple to complex!

In a tranquil mountain monastery, Chef-Monk Jeong Kwan invites us into her world of mindful, intentional cooking. Her approach to food is rooted in simplicity, compassion, and a deep respect for nature. Together, we pick vegetables from the temple garden and learn why plant-based, seasonal eating has been central to Korean temple cuisine for generations. A highlight of the episode is learning the art of fermentation—from soy sauce aged in clay pots to rich, umami-packed bean pastes that require months or years to mature. Jeong Kwan explains that fermentation mirrors the human journey: slow, patient, and transformative. Cooking with her becomes a meditation, revealing that food prepared with intention nourishes not only the body but the spirit. This episode challenges us to rethink our relationship with ingredients, time, and the act of eating itself.

Today, we are preparing a delicious lentil casserole, a comforting and flavorful dish. The lentils are simmered with a mix of spices and olive oil, creating a savory base. Eggs are added for a touch of richness, while semolina and flour slightly thicken the stew, giving it a creamy texture. Fresh spinach and pine nuts bring freshness and crunch. Onions and garlic, carefully sautéed, add an irresistible aroma. The stew is enhanced with a bit of cream and cheese, while cherry tomatoes provide a tangy note to balance the dish. A rich and hearty stew, perfect for a satisfying and flavorful meal.

Val goes to Nicholas, a master of enlightenment, at his wellness ranch. Here, Val will try out some new high-tech relaxation sessions. She will then go to one of the zenest hotels in California, where she will participate in a yoga session in a Japanese pagoda, followed by a coconut massage. She will test a Cryo-Café, a new concept store that mixes coffee break and cryotherapy session. Finally, she will attend a Theremin session, a very special relaxation ceremony.

Anna’s unusual background provided inspiration for her life change. Her career began as a wolf trainer for cinema and it was during these years that she developed her deep love for animals. After being tired of seeing them used as props and constantly in cages, she decided to leave the world of show business behind and start an eco-friendly sheep and goat pasture. To further share her passion for these gentle animals, Anna has opened a conservatory farm where visitors can experience first-hand the joys of being close to nature. She also makes amazing goat cheese!

Val takes us to Los Angeles, on the roof of one of the most prestigious hotels in Beverly Hills for a session of acro yoga, aerial acrobatic yoga. Then, in the heart of Downtown, Val will experience a glass slide down one of the tallest towers in California. She'll also try SandBox Fitness, the trendy indoor surfing class, before trying Lazerfit, a new way to work out that combines warm-up, stretching and laser tag.