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What You'll Get
Similar to old pennies, environmental toxins are ubiquitous, harmful if swallowed, and may contain trace amounts of Abraham Lincoln. Cleanse away presidential pasts with today's Groupon for juice cleanses from Good-Life Gourmet in Scarsdale. Choose between the following options:
- For $69 you get a three-day juice cleanse (a $150 value).
- For $125, you get a three-day juice cleanse for two (a $300 value).
French Culinary Institute alum and head chef of Good-Life Gourmet, Eric Korn whips up a regimen of enriched juices that help cleanse bodily toxins in three days. Mornings begin at 7 a.m. with a light tea of warm water and fresh lemon juice to open digestive floodgates for liquid meals spaced three hours apart throughout the day. The first of four alternating potions is an emerald nectar meant to rev up detoxifying engines and energize sleepy physiques enough to out-purify high-end water filters. Tongues thrill at midday with sweet, beet-red libations that flood the body with essential vitamins and minerals before sipping the second green formula fortified with immunity-boosting phytonutrients in the afternoon. After another rich ruby brew at dinnertime, cleansers toast their day with a cinnamon-spiced cashew-milk nightcap that digests easily, calms the senses, and incites bawdy impressions of Mr. Peanut.
Korn recommends easing into the cleanse by slowly eliminating caffeine, added sugar, meat, salt, dairy, and alcohol in the five days preceding treatment. Individual responses to the new diet vary, as it may tap hidden pockets of reserve energy from vestigial Tesla coils or drain stolen vigor as looting impurities are sent away.
The Fine Print
Promotional value expires Nov 15, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Valid only for option purchased. Cleanses are non-transferable. Extra fee for delivery. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Good-Life Gourmet
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.