how to cook baby turnips

baby turnips

Oh, friends, if you haven’t yet discovered baby turnips, let me help you out. This under appreciated vegetable (boo-hoo) is a delight and when you find them fresh and young, look out taste buds!

This recipe is for my buddy and fellow yoga teacher, Anne. Both of us get our food delivered from the sustainable, organic grocer, Washington’s Green Grocer. (I just can’t say enough good things about that company!). One of the many things we got in our produce box this week was baby turnips with greens. Anne was wondering “WTH do you do with turnips?”

Here are a few ideas:

1) The picture at top is a very simple recipe for sautéed baby turnips. When they are babies, you don’t need to peel the skin. Just slice off the “tail” and top and cut into small wedges. Don’t throw away the greens! That’s good stuff there. Wash the greens thoroughly getting rid of any pieces that have yellowed. Dry and chop up.

Heat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the bulbs and cook for about 4-5 minutes. Add the greens, salt & pepper to taste and if you like, some fresh herbs. (I used a tiny bit of dill this morning, but thyme or parsley would do.) Cook for another 4-5 minutes until greens are wilted but bulbs and greens are not overcooked.

Enjoy with fish (That’s what I had for breakfast) or eggs or chicken or beef or…..You get the point.

To make vegan: Omit the butter.

2) Turnips and potatoes are fast friends. Try adding turnips to your mashed potatoes, cooking your turnips the same way you would cook your potatoes.

3) Baby turnips are great for salads. Use them just how they came into this world: raw. Just slice ’em up.

Important cooking note: If you buy baby turnips, use them within 1-3 days. They are sensitive little guys. 🙂



Suzanne’s easy and delicious summer vegetable recipe

zucchini squash corn saute

Ah, Summer and the abundance of beautiful produce. But what do you do when you get a bit too much of a vegetable, like zucchini or squash? Here’s one of my favorite healthy recipes that takes advantage of the Summer season. It’s my favorite way to prepare squash and zucchini. It combines the sweetness of corn and the spiciness of basil. The sautéing brings out the creaminess of the corn and tastes as if there is butter in the recipe. Just delicious. Add goat cheese on top if you like. Try this as a side dish or add cooked chicken and lettuce to make a salad.

Summer Vegetable Saute

  • 1 medium summer squash, slicedzucchini corn squash
  • 1 medium zucchini, sliced
  • 2 ears of corn, kernels cut from the husk
  • 1/4 cup of basil, chopped
  • olive oil
  • salt & pepper

Heat a large sauté pan and add 1-3 tablespoons of good quality olive oil. Add squash and zucchini and sauté on medium-high heat for 5 minutes. Add salt & pepper to taste. Add corn kernels and basil. Saute for about 5 more minutes until squash and zucchini are thoroughly cooked but not mushy. Enjoy!



Suzanne’s Healthy Summer Vegetable Wrap

21 day yoga challenge 013Ah, Summertime. Its abundance of fresh produce makes my heart (and belly) sing! Here is a great healthy recipe that makes the most of seasonal vegetables.



Suzanne’s Healthy Summer Vegetable Wrap


  • whole wheat flour tortillas
  • olive oil
  • balsamic vinegar
  • portobello mushrooms
  • zucchini
  • squash
  • cherry tomatoes, cut in half
  • red onion
  • kalamata olives, chopped
  • romaine lettuce or kale, cut in thin shreds
  • goat cheese OR tzatziki

Slice zucchini, squash, portobello mushrooms and red onion and brush with olive oil and balsamic vinegar. Season with salt & pepper. Grill under tender, but not mushy.

Top warmed flour tortilla with lettuce, grilled vegetables, tomatoes and olives. Top with goat cheese or tzatziki. Then live the good life. 🙂

My Recipe of the Week: Gazpacho Soup!

It’s Day 3 of our 21 Day Yoga Challenge. How are you doing with your daily meditation and yoga practice? If you’ve missed a day or haven’t started yet, don’t worry. We simply move forward to create more healthy habits.

If you know me, you know I love to cook. I recently catered an event. My gazpacho soup was a big hit and is super healthy. Here’s the recipe:

Gazpacho Soup

2 medium English cucumbers

1 large red pepper

1 large yellow pepper

42 oz. of good quality canned tomatoes (such as San Marzano) OR 4 peak of the season fresh tomatoes

1/2 red onion

1 jalapeno

3 garlic cloves, minced

1/4 c. white wine vinegar

1/3 c. good quality olive oil

1 tsp of Kosher salt


juice of 1 lemon

Chop vegetables into very small pieces of equal size. Add all ingredients together. Use an immersion blender to create a finer blend.



Day 12 – refreshing and healthy summer drink recipes

refreshing watersIt’s Day 12 of our 21 Day Yoga Challenge. We all know how important it is to hydrate the body, but how often do we really drink enough water a day? Here are a few quick, healthy and delicious ways to flavor your water so that you’ll keep going back for more:

  1. filtered water + ice cubes + lemon slices + orange slices + cucumber slices (shown)
  2. filtered water + ice cubes + strawberries + chocolate mint (shown)
  3. filtered water + ice cubes + watermelon cubes + mint

Important yoga tip: After practicing yoga (particularly after sequences with twists), always try to drink 16 oz. of water within 60 minutes of your practice to flush the toxins out of the body.



Suzanne’s Here’s to Your Health Immunity Booster Soup

heres to your health soup


1 1/2 Tablespoon good quality olive oil

3-4 carrots – finely chopped

3 green onions – finely chopped

4 to 6 oz. of shittake mushrooms, finely chopped

1 tsp. kosher salt

2 to 3 Tablespoons of grated fresh ginger

4 cups of chicken, mushroom or vegetable stock

1 to 4 gloves of garlic, finely chopped

I small can/jar of button mushrooms (drained)

big handful of parsley, finely chopped

Juice of 1 to 2 lemons

Cook carrots, onion and shittake mushrooms in olive oil until soft. Season with salt. Add fresh grated ginger. Add stock, garlic and canned mushrooms. Cook for 20-30 minutes. Add parsley and lemon juice. Cook for 5 more minutes.

Day 5: Thinking of Mexico – the best margarita recipe

I’m getting ready to have a Mexican themed party to announce my March 15-22, 2014 yoga retreat outside of Puerto Vallarta, Mexico. If you are interested in coming to my yoga retreat at this stunning resort, please see details at (We are already 1/2 way sold out, so please don’t delay in contacting me if you are interested in attending. I’d love to have you.)

To set the mood for the party, I’ll be making my famous chicken enchiladas, quesadillas and serving Margaritas and Dos Equis beer.

I’ve been experimenting over and over to find the perfect margarita. After trying many recipes (It’s rare for me to drink hard liquor. Really!), I had to come up with my own. Try this and see what you think. It’s perfect for summer or for Cinco de Mayo.


1/2 c. good quality Silver or Gold Tequila

1/4 c. Grand Marnier

juice of 5 large limes

1/2 c. of water

4 to 5 oz. (about 1/2 cup) of No Worries Margarita mixer


Kosher salt

Combine all ingredients except salt.

If you want salt-rimmed glasses, place a small amount of tequila on a plate. Dip rim of glass in tequila and then let dry for 20-30 seconds, then dip glass in a plate of kosher salt.


Suzanne’s Quick and Easy Thai Chicken Soup

Suzanne's Quick & Easy Thai Chicken Soup

Like Thai food? Have I got a great recipe for you! You are going to love my Quick & Easy Thai Chicken Soup.

Also, our 28 Day Yoga Challenge starts April 1. Join us in setting the intention to do at least 5 minutes of yoga a day and 5 minutes of meditating. If you enter your email on my blog home page,, you’ll get 28 days of videos, recipes and tips for healthy living. Spread the word and tell your friends!


1/2 c. diced onions

2 teaspoons curry powder

1/4 teaspoon of cayenne

1 tablespoon of Old Bay seasoning*

1 1/2 teaspoons of salt

2 tablespoons of good olive oil

1 tablespoon of minced garlic*

4 cups of good quality chicken stock

3 cups of shredded cooked chicken*

28 oz. canned diced tomatoes

3/4 cup chopped fresh cilantro

1/4 to 1/2 cup of canned coconut milk

In soup pot, saute onions and seasoning in olive oil until the onions are soft. Add garlic and continue cooking for 1 to 2 minutes. Add 1 cup of chicken stock and deglaze the pot, bring to a boil. Add remaining chicken stock, tomatoes and cooked chicken. Bring to boil, then cook for 20 minutes on low heat.

To finish, add cilantro and coconut milk. Cook for 2 to 5 more minutes. Enjoy!

quick and easy ingredients


1) Frozen minced garlic can be found at many groceries stores packaged in small little cubes, as shown in photo. This can save time. Allow 2 cubes to come to room temperature before adding to the spices.

2) Using a store-bought, good quality roasted chicken goes a long way in saving time. Try to find a roasted chicken with no spices or remove the skin and spices before adding the chicken to the soup.

3) Some stores sell small cans of coconut milk (about 5 oz.). This is a nice option if you think that the milk will go to waste if you buy larger can.

4) Good quality, organic, canned tomatoes are actually preferable to using fresh tomatoes and again, it saves time.

5) This recipe is fairly spicy. If you don’t like a lot of spice, cut back slightly on the cayenne pepper, curry and Old Bay. If you like your food super spicy, add a bit more.

Suzanne’s Moist and Tasty Meatloaf

Thanks to all of you who took the February 28 Yoga Challenge. We have another 28 Day Yoga Challenge coming up and starting on April 1st – no kidding! I will be giving more guidance and adding more videos, so stay tuned. In the meantime, enjoy this recipe.

Don’t like meatloaf because it’s too dry and bland? Try my recipe and you’ll be going back for seconds or thirds.


1 pound ground beef

1 pound ground chicken or turkey

2 tsp salt

1/2 tsp pepper

2 shallots, minced

3 cloves of garlic, minced

1 egg, lightly beaten (room temperature)

3/4 c. marinara sauce

1/2 c. panko or bread crumbs

1 1/2 tablespoons of Worcestershire sauce

1/4 – 1/2 cup of chopped parsley

1 – 2 tablespoons of flax seed (optional)


1/3 c. ketchup


Preheat oven to 375 degrees. Mix all ingredients except ketchup together with your hands. Place in a baking dish and shape into a loaf. Spread ketchup on top. Bake for about an hour. Use a meat thermometer to make sure meat is fully cooked.

TIP: Place a small oven-proof container with water in the oven when you cook the meatloaf. The moisture keeps the meatloaf moist.

Suzanne’s Chicken Noodle Soup

As this video attests, I am so sick today with a head cold and looking my worst. My body seeks comfort – lots of sleep, liquids and comfort foods. The epitome of comfort foods for general illness is chicken soup. It’s easy to eat and easy to digest. As sick as I was today, I took some time to make my famous chicken noodle soup. This is light years better than canned soup. Here’s my recipe:


2 – 3 tablespoons of olive oil (divided)

3/4 pound of chicken

2 cloves garlic, minced

3 green onions, thinly sliced

1 shallot, minced

3 carrots, finely diced

3 stalks celery, finely diced

1/2 c. shiitake mushrooms, sliced

1 tablespoon of soy sauce (mushroom flavored preferable)

5 c. chicken broth

2 c. egg noodles, cooked

1/2 c. parsley, finely chopped

white truffle oil (optional: to drizzle on top)


In stockpot, heat 1-2 tablespoons of olive oil; add chicken and cook with garlic. Remove from pot. Add additional oil and onions, shallot, carrot, celery, and mushrooms. Cook until vegetables just start to soften. Add soy sauce. Deglaze with chicken broth and bring chicken broth to boil. Reduce heat and cook for 20-30 minutes. Add chicken, cooked egg noodles and parsley and simmer for 15-20 minutes. Add additional stock or water if necessary.

Suzanne’s Healthy Pad Thai

Suzanne's Healthy Pad Thai

Here’s a lovely pad Thai that honors the Thai flavors but omits the greasy quality of some American restaurant styles. I’ve been to Thailand several times. Many believe the food there is the best in Asia. I agree. The key is fresh ingredients and not skimping on ingredients. This is my own recipe, with more vegetables and meatless. A more traditional version would add pork and dried shrimp.


2 to 3 tbsp of peanut oil

1 tbsp of sesame oil

2 cloves garlic, minced

2 green onions, thinly sliced

8 oz. extra-firm tofu, marinated in 1/4 c. soy sauce

1/2 c. sliced shiitake mushrooms

1/2 c. mung bean sprouts (plus more for topping)

1/2 c. carrots cut into matchstick sized strips

1/2 c. red pepper cut into matchstick sized strips

1/4 c. cilantro (plus extra for topping)

2 eggs slightly beaten

8 oz. medium brown rice stick noodles


juice of 4 limes

3 tpsp of fish sauce

3 tpsp of palm sugar

1/2 tsp of crushed red pepper

1/4 c. light coconut milk


Cilantro, chopped

Lime, cut into wedges

peanuts, crushed

scallions, thinly sliced

mung beans


Cook noodles for 5 minutes in boiling water. Drain and add immediately to stir-fry or noodles will stick together.

In small bowl, combine ingredients for sauce, stirring until sugar is dissolved.

Heat wok or large pan over high heat. Add 2 Tablespoons of peanut oil and sesame oil plus garlic and scallions for 30 seconds. Add tofu for 1 minute. Then vegetables. Add egg, stirring to scramble after 30 seconds. Add sauce and cook until mixture is steaming and most of the liquid has evaporated. Add noodles and finish with garnish and serve.

Suzanne’s Winter Vegetable Soup

suzanne's winter vegetable soup

I made this satisfying soup last night and couldn’t wait to share my recipe with you. It’s delicious, super healthy and will warm you up on a cold night.

(Update: since I originally posted this recipe, I’ve gotten many comments on how delicious it is. Try it; you’ll love it!)


4 Tablespoons of olive oil

10 oz. of cremini mushrooms, sliced

2 carrots, diced

2 ribs celery, diced

1/2 onion, diced

2 or 3 cloves of garlic, minced

1 1/2 teaspoons of kosher salt

28 oz. of canned chopped tomatoes

2 bay leaves

1 1/2 quarts of filtered water

2 Tablespoons of soy sauce

one piece of Parmesan rind

1 1/2 cups of butternut squash, cubed

10 oz. of baby spinach

One 15 oz. can of great Northern beans, rinsed

One lemon

Extra Parmesan for serving on top


In stockpot, cook mushrooms in 2 Tablespoons of olive oil until browned, about 5 minutes. Set mushrooms aside. Cook carrots, celery, onion, salt in remaining 2 Tablespoons of olive oil until softened, about 10-15 minutes. Add garlic and cook for a few more minutes.

Add tomatoes, bay leaves, and bring to boil. Add the water, soy sauce and Parmesan rind. Bring to boil, decrease heat and cook for 15 minutes. Add butternut squash and cook for additional 20 minutes until squash is cooked through.

Add spinach, mushrooms, beans and cook for an additional 10 minutes until heated through.

Serve with a squirt of lemon to brighten. Add Parmesan on top if you prefer.

Yoga Detox and Weight Loss Tip

Welcome to Day 1 of our 28 Day Yoga Challenge! Here’s a great tip for quickly and gently detoxing the digestive system. I do this everyday. It tastes great and it’s super healthy. If you feel inspired, do this every day of the challenge. Then notice how you feel at the end of the month. BIG BONUS: Because you are getting rid of toxins in the digestive system and the proliferation of yeast, this also facilitates weight loss!



Ideas for Healthy Living: Juicing

If you are looking for ways to get more fruits and vegetables into your diet, consider juicing. It’s fast, fun and very nutritious because it delivers micro nutrients quickly into the body. I actually have always loved fruits and vegetables served in any form – raw or cooked, but I like juicing because it tastes great.

So check out today’s video on juicing and get my tips and tricks. Adding this healthy habit is a great way to prepare for the start of our 28 Day Yoga Challenge on February 1st.