Monthly Archives: October 2013

Sweet-Potato, Apple and Carrot Soup (revised)

I have revised this recipe because I had cut back a little on the sugar and spices in the first recipe. I worried that it might be too spicey for some but I think it took away from the flavor of the recipe. Please try this version as I think it is better and more to the way I would prefer it. **All the spices in this recipe are anti-inflammatory so you get a little help with arthritis pain.**

This easy and simple soup makes a great dinner with an arugula salad sprinkled lightly with a good olive oil and shaved parmesan and fresh ground pepper.

Serves 6 people


1 Large Sweet Potato, diced
1 Large White Potato. diced
1 Large Apple, cored and diced
5 Medium-large Carrots, peeled and sliced
1 Small Onion, peeled and diced
1 Can Pure Pumpkin Puree
2 Medium Bay Leaves
2 Tsp. Ground Ginger
2 Tsp. Curry Powder
1/4 Tsp. Nutmeg
1/2 Tsp. Turmeric
1 Tsp. Garam Masala (can be found in spice section of grocery store)
1 Tsp. Salt, pepper to taste

Place in large pot, cover with water and bring to boil. Cook until tender. Do not drain.


1 Cup Chicken Broth
1/2 Cup Whole Milk
1/2 Cup Heavy Cream or Half and Half (if counting calories, use all milk)
2 Tbsp. Brown Sugar

Bring to a boil, then reduce to simmer and cook for 15 minutes.

Remove from heat and remove bay leaves. Using a hand blender, blend until smooth and creamy. Use a blender or food processor if you don’t have a hand blender. Soup will be thick but if you want to thin it out use chicken stock or milk.

Return to pot, place back on heat and simmer for 15 minutes.

Serve with the Arugula Salad on the side and some nice, fresh 12-grain bread. Enjoy while soaking up all the vitamins and beta-carotene!

Oatmeal Peanut Butter Chocolate Chip Cookies

These are, hands down, the best chocolate chip cookies!  I make them as gifts but I love to make them for myself.  Try them right out of the oven, yum!  After the first day I like to warm them in the microwave for a few seconds and pour a big glass of milk.

Makes about 3 dozen cookies


1-1/2 cups old-fashioned rolled oats

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/2 tsp. salt

2 sticks unsalted butter

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 tbsp. pure vanilla extract

1 cup peanut butter

2 large eggs

1 – 12-oz. bag of semisweet Ghiradelli chocolate chips

1 cup Ghiradelli bittersweet chocolate chips

1 cup chopped walnuts or pecans

Pulse 1 cup of the oats in a food processor until fine.  Whisk together in a large bowl the ground oats, the remaining 1/2 cup whole oats, all the flours, baking powder, baking soda and salt.

In the large bowl of a KitchenAid using the paddle attachment, beat the butter and sugars until light and fluffy.  Add vanilla and peanut butter and beat together.  One at a time add the eggs beating well after each addition.  Gradually add in the flour mixture until well blended.  Add all the chocolate chips and the nuts mixing until well-blended.  Chill cookie dough for 2 hours.

Preheat oven to 325F.

Using an ice-cream scoop, drop balls on ungreased cookie sheet about 2 inches apart pressing down  lightly with back of spoon.

Bake in center of oven for 15 minutes or until golden.  Remove cookies to a rack in a single layer to cool.


Healthy Sweet-Potato Carrot & Apple Soup

This is a very simple and easy recipe for a quick dinner.  Serve this with a tossed green salad on  the side.

INGREDIENTS:     6 servings

1  medium white potato, peeled and diced

1  medium sweet potato, peeled and diced

1  large apple, cored and diced

5  medium – large carrots, peeled and sliced into coins

1  small onion, peeled and diced

1 can pure pumpkin puree

2  large cloves garlic, peeled and chopped

2   medium bay leaves

1  teaspoon ginger powder, or fresh grated ginger

1  teaspoon curry powder

1/4  teaspoon of nutmeg

1/2  teaspoon turmeric

1/2  teaspoon garam masala  (optional)

1  teaspoon of salt and pepper to taste

Cover all ingredients with water and cook until tender in a covered pot


1  cup chicken broth

1  cup whole milk    (for a richer consistency add 1 cup of heavy cream or half and half)

1  tablespoon brown sugar  (optional, but rounds out the taste)

Bring everything back to a low boil then reduce to simmer and cook for 15 minutes.

Remove bay leaves and remove pot from heat.  Using a hand blender, blend the soup while in the pot until nice and smooth and velvety.  If you don’t have a hand blender you can use a blender or food processor.

Return to heat and bring to simmer, adjust seasonings if necessary.   If the soup is too thick  add a little more chicken stock,  milk or cream to taste.

Serve with your favorite salad and soak up all the vitamins and beta carotene!




Hip Openers

Standing in Vrksasana (Tree Pose) is a great hip opener.

Tree Pose in a local apple  orchard!

Tree Pose

Tree Pose

  1. 1.  Stand in Tadasana or Mountain Pose and shift your weight slightly to the left foot, keeping the foot firm on the floor, do not lock your knee.
  2. 2. Bend your right leg and bring the foot up placing the sole against the inner left groin, toes pointing toward the floor with center of pelvis directly over the foot.
  3. 3.  Keep the pelvis in neutral position with top rim parallel to the floor.  Lengthen the tailbone toward the floor making sure joints are stacked and spine is erect.
  4. 4.  Firmly press the sole of the foot against the inner thigh resisting with outer leg.
  5. 5.  Raise arms overhead, palms facing (your branches) keeping the shoulders down and gaze softly at a fixed point (your Drishti) to help hold your balance.
  6. 6.  Hold from 30 seconds to 1 minute.  Step back in Tadasana and repeat on opposite side.

BENEFITS:  Strengthens thighs, calves, ankles and spine; stretches the groins and inner thighs, chest and shoulders; improves sense of balance; relieves sciatica and reduces flat feet.

CAUTIONS:  Headache, insomnia, low blood pressure, high blood pressure (don’t raise arms).