Monthly Archives: December 2010

Need a Fresh start in 2011? Join me in a 21-day Cleanse at Cleveland Yoga!

Would you like to have more energy, better digestions, clearer skin and eyes, and develop a profound and deepened awareness of your personal power and the effect you have in the world?  If so, join me and Cleveland Yoga for an upcoming 21-day Cleanse, based on the book Quantum Wellness by Kathy Freston.  If you’re looking for a way to jump-start your health and happiness in 2011, I can’t think of a better way to do it.

This cleanse is not a harsh diet or detox that requires you to deprive yourself of sufficient calories or food with taste.  Rather, it simply asks that for 21 days you forgo artificial stimulants or suppressants (caffeine and alcohol) and avoid foods that are difficult for the body to digest.  By doing this, the body is given a chance to relax and re-charge, settling into its own natural equilibrium.  You are almost guaranteed to experience a surge in sustained energy throughout the day, better digestion, increased concentration and mental clarity, and potential for many other benefits.  Weight loss will almost certainly occur, but really isn’t the focus.  You can and should eat plenty.

For more information and to sign up, go to Cleveland Yoga.  This 21-day program is a total steal, at $55 plus the cost of the book.  It includes all the support you’ll need with in-person group meetings, shopping lists, recipes, tips, and ample opportunities to ask questions and share your progress with others.  Can’t wait to see you there!

By |December 21st, 2010|Events, General|

Donate to Veggie U, get entered into one INSANE restaurant gift card drawing!

Check out this great post on to see how you can support a great cause, and in the process win a totally nut-balls slew of gift certificates to Cleveland’s best restaurants.  (We’re talking The Greenhouse Tavern, Flying Fig, Fire, L’Albatros, Lola, and the list goes on and on and on – all to one winner).   From the post:

“Veggie U is a national program that promotes the well-being of children through a healthy lifestyle with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture. The program provides a complete kit and lesson plans to teachers to help educate their students through hands-on, fun curricula. There are 157 participating classrooms in our area and each kit costs $225. At the end of the program, students understand the connection between agriculture, good nutrition and the culinary arts.”

A mere $5 donation qualifies you to win the nearly $2,000 in gift cards!  For all the details and the number to call and donate, click here.

By |December 7th, 2010|General|

Where'd I go?

If you”ve been checking the blog lately and wondered where I went and why there haven’t been any posts lately, there is an answer!  I had a baby in on September 24th, my daughter Alena Marie, and have been taking some time to focus on family.  It has been an exciting adventure, and everyone is doing well.  But now I’m ready to get back into the swing of things.  Below is a fantastic recipe for Carrot Soup and I hope you’ll try it.  There will be more recipes and other posts to follow, so come back and check for new posts soon.  Happy eating!

By |December 6th, 2010|General|

Carrot Soup: Simple and Delicious!

Want to try something utterly simple yet totally delicious for dinner?  How about carrot soup?  The little carrot is a staple in our diets, but it’s usually so peripheral that we don’t even think about it holding its own in something like soup.  But trust me, it’s just super.  Here’s a great recipe that I found on for Carrot Soup with Orange and Tarragon.  It’s loaded with vitamins that can help you beat the winter blues, and makes a great lunch the next day.  You can even serve it as an appetizer at a fancy dinner party!  For a little something spicy, try adding some diced jalapeno to the sauteed onions.


  • 1 tablespoon butter
  • 1 1-pound bag classic-cut peeled carrots
  • 3/4 cup chopped onion
  • 3 cups low-salt chicken broth
  • 1/2 cup orange juice
  • 1 tablespoon brandy
  • 2 teaspoons chopped fresh tarragon
  • Fresh tarragon sprigs


Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.

Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

By |December 6th, 2010|General, Recipes|