10 Secrets to Easy & Permanent Weight Loss
March 9, 2011 by Barb Scala
Filed under Bloom Talk
Hint: It’s all about creating a healthy lifestyle!
Guest: Dr. Susan Smith Jones author of The Joy Factor and over 26 books on diet and nutrition, high level wellness, natural remedies, balanced living, and human potential.
LISTEN on Bloom Talk
Podcast: Recorded March 1, 2011 (26 min)
Susan Smith Jones is back again with her secrets for shedding weight. And it’s not that hard. In fact, it’s easy if you create a lifestyle that puts your health and wellness at the forefront.
Dr. Susan Smith Jones author of The Joy Factor
Find out Dr. Susan’s 10 secrets for easy and permanent weight loss (yes, you heard that right!) and create the healthy lifestyle you’ve always dreamed about. Susan also gives us tips on how to start off a nutritious day and also what to eat at night if you’re still hungry. Loaded with info on what makes our bodies healthier and more vibrant, this show should be on everyone’s list.
Recipe: Granola Parfait
Guest Website: www.susansmithjones.com
Podcast: Play in new window | Download
Dried Plum & Apple Green Smoothie
January 3, 2011 by Barb Scala
Filed under Bloomin in the Kitchen, juices & smoothies
A simple delicious and nutritious smoothie recipe from Dr. Susan Smith Jones’ new book Recipes for Health Bliss: Using NatureFoods & Lifestyle Choices to Rejuvenate Your Body & Life.
smoothies as a natural laxative, good source of calcium, phosphorus, potassium, beta-carotene, and iron. They help lower cholesterol and are beneficial for the blood, brain, and nerves. “Use this smoothie as a refreshing mid-morning or afternoon pick-me-up guaranteed to keep you in the flow.”Terry’s White Bean Salad with Roasted Tomatoes and Arugula
July 15, 2010 by Barb Scala
Filed under Bloomin in the Kitchen, salad
Great summer recipe loaded with veggies from Clean Food author Terry Walters
2 sweet onions, cut into wedges (Walla Walla or Vidalia)
1 fennel bulb, halved, cored and chopped
5 carrots, chopped
Extra virgin olive oil
1/2 teaspoon coarse sea salt
Freshly ground black pepper
8 tomatoes, halved or quartered depending on size
3 cups cooked great northern or navy beans
6 cups arugula leaves
Preheat oven to 400 degrees F.
In glass baking dish, combine garlic, onions, fennel and carrots. Drizzle with just enough olive oil to coat vegetables evenly. Toss with sea salt and plenty of pepper. Roast uncovered 20 minutes or until just tender. Remove from oven, fold in tomatoes and beans and return to oven to roast an additional 10 minutes or until tomatoes are soft.
Remove from oven, cover individual plates or large platter with fresh arugula, top with bean and vegetable mixture and serve.
Serves 4
Terry Walters on Bloom Talk Radio:
Eating Clean
Smarter Food