New Recipe! Spicy Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder2

Hungry, Yoga Friends?

I just made up this recipe last night and let me tell you, this is one for the cookbook! This is a very special, but easy to make soup. It’s spicy and a touch sweet. It’s velvety but the corn adds crunch. Here’s my recipe:

Suzanne’s Spicy Sweet Potato and Corn Chowder Soup


  • 1/2 a sweet onion, such as Vidalia
  • 2 Tbsp of good quality olive oil
  • 2 Tbsp good quality butter
  • Salt to taste – I probably added 1 tsp.
  • 1/2 of a fresh jalapeno pepper, finely chopped
  • 1/4 tsp cayenne
  • 1 tsp Old Bay
  • 5 cups of sweet potatoes, peeled and diced
  • 4 cups of vegetable broth (good quality, you guessed it)
  • 3 cups of sweet corn kernels
  • 1/2 cup of coconut milk
  • juice of 1/2 lemon
  • 1 Tbsp of maple syrup
  • 1/3 cup of chopped cilantro

Cook the onions slowly in the butter and olive oil with the salt to carmelize, about 10-15 minutes. Bloom the spices and then add the jalapeno. Cook for a few more minutes.

Turn up heat, add sweet potatoes and then broth. Cook for about 30 to 45 minutes, allowing the potatoes to fully cook. Turn off heat and blend soup with a hand immersion blender.

Turn heat back on. Add corn. Cook for about 5 minutes. Add coconut milk, lemon juice, syrup and cilantro. Cook for 3 minutes. Then you are done. Ready to serve.









Butternut Squash Soup

butternut squash soupHello, yoga friends!

It’s cold outside and the perfect time to nourish your body and soothe your soul with my butternut squash soup. Like most of my recipes, this soup can be done three ways:

  • vegan
  • vegetarian
  • friendly animal elements


  • 2 tablespoons of olive oil
  • plus 2 tablespoons of butter or ghee (optional)
  • 1/2 onion or 2 shallots, finely chopped
  • 3 carrots, finely chopped
  • 5 cups butternut squash, finely chopped
  • 1 apple, cored, peeled and finely chopped – Granny Smith Apple is best
  • 2 tsp. salt
  • 1/2 tsp white pepper
  • 4-5 cups of vegetable broth (or water) (or chicken broth)
  • 2 tsp. of fresh thyme leaves
  • 1/8 to 1/4 cup of good quality maple syrup
  • Goat cheese, optional

Heal oil and butter in large soup pot. Add onion & carrot and cook on medium for 5 minutes until they soften. Season with salt & pepper Add butternut squash and apple. Cook for another 3-5 minutes. Add broth and thyme. Bring to boil and simmer for 45 minutes. Allow to cool slightly and use an immersion blender to puree the soup. Add maple syrup, starting with 1/8 cup – taste. Add more if needed.


Omit butter. Use vegetable broth or water for base.


Use vegetable broth or water for base.


Use a good quality, organic chicken broth.


Serve with goat cheese as a topping or stir in 1/2 cup of goat cheese at the end for a super tasty, creamy soup!







Suzanne’s Cauliflower and Kale Soup Recipe

cauliflower soupWelcome to Day 11 of our 21 Day Yoga Challenge! Looking for something healthy and warm to eat? Here’s what I had for lunch today: my Cauliflower and Kale Soup. As always, if I post a recipe, it is my own creation. And be on the look-out for my cookbook coming out early Winter. I’ll have it for sale on my website and Amazon.

I just love, love, love soup. Soups are easy to digest, packed with lots of vegetables and a meal in one pot. Add some crusty bread and bring a world of good to your body.

All of the ingredients besides the stock and some of the spices are from Washington’s Green Grocer. I’ve chosen organic and sustainably raised products and so should you. 🙂

Note: I’ve posted vegan and vegetarian options below.

Suzanne’s Cauliflower and Kale Soup


  • olive oil
  • 2 Tablespoons of butter (optional)
  • 1/4 cup of shallots OR onion, finely chopped
  • 2 to 3 cloves of garlic, finely chopped
  • salt & pepper
  • 4 cups of chicken broth OR vegetable broth
  • 1 head of cauliflower, chopped
  • 3 cups of kale, chopped
  • red pepper flakes – 1/4 to 1/2 teaspoon
  • fresh thyme – 2 Tablespoons
  • 1/2 – 3/4 cup of grated Parmesan cheese (optional)
  • 3 to 4 sausage links (optional); Cook on grill and cut into thin slices. I used sweet Italian lamb sausage

In a large soup pot, warm butter and olive oil. Saute the shallots and garlic until shallots soften – about 5 minutes. Add the red pepper flakes and thyme to taste.

Then add your vegetable or chicken stock. Bring to a boil. Add cauliflower. Reduce heat and cook for about 20 minutes. Use an immersion blender or potato masher to blend soup.

Add kale, sausage and Parmesan cheese. Cook for an additional 5 to 10 minutes.




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.



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.

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 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.