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This Week in Wellness: Mark Bittman’s new book, organic juice wars, and more

Adidas’ new Adizero Tempaia II.

Welcome to our weekly roundup of wellness news we’ve spotted and reported throughout the week. Our Page Six!

According to Grubstreet, Mark Bittman is busy turning his philosophy of skipping animal products until dinnertime into a new book. VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good will debut next March.

Adidas unveiled new light-weight tennis sneakers, the Adizero Feather II for men and the Adizero Tempaia. The shoe is designed to maximize speed on the court, and judging by the bright neon colors, attention.

In an ditch-pesticides arms race of sorts, both Organic Avenue and BluePrint announced that all of their juices are now formally USDA Certified Organic as of this week. BluePrint also debuted “High Pressure Pascalization” technology, which will extend the juices’ shelf-life.

Superstar Gym announced it will open in August in Tribeca, bringing more bodybuilders to the land of willow-y celebs.

Jane Fonda was awarded IDEA Fitness’ Jack LaLanne Lifetime Achievement Award in San Diego. Perhaps more impressively, Lalanne’s 86-year-old widow did 10 push-ups on stage before introducing the award.

Murray Hill’s Pod 39 hotel debuted with specially designed rooms that promise to boost your mood with color therapy.

Victory Garden’s Red Hibiscus sorbet.

Carmine Street fave Victory Garden launched summer menu items, including farmer’s-market-fresh fruit salad and sorbet in creative flavors that sound amazing, i.e. Red Hibiscus and Melon (coming soon).

A sushi-sans-fish restaurant had its grand opening just east of Union Square on 14th Street. Created by Hell’s Kitchen finalist Guy Vaknin,the menu puts vegetarian sushi into a whole new league.

In wellness web news, another player,, entered the growing market of online fitness class booking, and launched as a a retail site for fitness, health, and wellness products and accessories.

Healthy hot spot Pure Food and Wine added another label to its already raw, vegan cuisine: gluten-free. The restaurant is making small changes to cater to an influx of wheat-phobic diners.