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06/01/2008 | by Susan Powter
Filed under: | Recipes |


Green as green can be...
Bok choy
As many apples
As you want to taste and...

Green to go...

Intense, so good, so tasty and so intense...

Potatoes, not even skinned as in skin on
Brussels sprouts
And peeled cucumber.

It'll stun you....

And fresh well, you'll see..



Susan Powter

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04/19/2008 | by Susan Powter
Filed under: | Recipes |

My Simple Intentions.......

The Intention: Eat only whole foods and organic whenever possible.
The Habit: Shop every Thursday at one of the organic groceries in the city.
The Habit: Cook a new recipe each week, with a new-to-me ingredient if possible.

The Intention: Hike into and explore new areas when camping this summer.
The Habit: Move in Oxygen for at least 30 minutes every day. Either with Susan or walking in my neighborhood.
The Habit: Do upper and lower body endurance and strength building excercises for at least 20 minutes every second day.

The Intention: Rediscover my creative self.
The Habit: Put pencil to paper each day.
The Habit: Devote one hour each weekend to doing a craft project.

The Intention: Stop procrastinating and begin living more spontaneously.
The Habit: Make a household chore list and do one item from that list nightly as soon as I finish dinner.
The Habit: If there is a concert, art exhibit, play, etc. that only I would be interested in seeing, go to it by myself. Do not wait for someone else to go to it with me.

My intentions are simple, but this is only the beginning. Can't wait to see what my intentions will be on April 16, 2009.

First time I have ever made a list like this. It's satisfying. I have a simple road map for the next part of my journey...

If you don't know what's happening at, you must!

02/08/2008 | by Susan Powter
Filed under: | Recipes |
Bake Grapefruit


Yes, you can!

One Serving (double, triple the recipe depending on the amount of people)
1 large juicy fresh grapefruit
1 tsp soy butter (optional)
Organic Maple Syrup
1 tsp. cinnamon
Cut grapefruit in half. Using a sharp knife cut the sections and loosen fruit from shell. Dot each half with a tiny bit of soy butter. Drizzle maple syrup over the top of each and sprinkle 1/2 teaspoon of cinnamon over that.

Place in a baking pan and bake in preheated oven at 350 degrees for 5 minutes, then broil until top is bubbly. Remove from oven and serve warm.

Susan Powter

02/05/2008 | by Susan Powter
Filed under: | Recipes |
The Most Stunning Croutons

I buy the pre-cooked roll
Cut into small/medium thick

Organic Tomatoes
Cut small/medium thick

Garlic, of course

Sesame Oil, spicy
Olive oil

In a stainless steel
Fry pan
A touch of olive oil (not even ¼ of a teaspoon)
A touch..

Coat your pan
And a
Tiny bit of
Sesame oil (again not even)
Salt and,
Delicately sauté your pan


And cook, low/medium heat
Flipping to cook
Both sides
Till juicy, thick

A few minutes
On each side

A couple of times…

Then place mixture
In a baking dish
Broil the hell out of it…

Both sides
Till crispy

Let stand and cool…
Add salt to taste
Break it up
And you’ve got
Stunning polenta
Garlic, tomato

Which I put
Over home-made
Baked beans
On popcorn rice cakes..
Whipped maple
Leftover sweat potatoes
As “mayo”

Add a…

Chopped salad
With rice vinegar
Soy sauce dressing!

And you
Have a…

Fabulous instant


Susan Powter

12/20/2007 | by Susan Powter
Filed under: | Recipes |

Warm, real sweet…

Stuck in NY

Holiday madness…

On the hunt
For food….
Video camera
In hand…


Have to be

The opportunity?

In an airport
Afford me
To dump

All the video…

I’m aching
To put up…

Real time
Real life..

Some sweet

Baked Cinnamon Bananas
4 bananas
½ cup apple juice
1 ½ Tbsp real maple syrup
1 tsp. shredded coconut (optional)
Preheat the over to 450 degrees. Slice the bananas in halves long ways.
Layer them on the bottom of a baking dish
Combine the apple juice and maple syrup. Pour this mixture evenly over all the bananas. Sprinkle cinnamon over each banana.  Place the dish uncovered in the oven and bake for 20 minutes or until the sauce is bubbling and the bananas are starting to turn brown, basting at least once.
(Optional) Sprinkle with the shredded coconut over each banana and bake for another 5 minutes. Remove from oven and serve warm.
Pecan Baked Apples

6 Granny Smith apples – cored
4 Tbsp. maple syrup
½ tsp. vanilla
½ tsp. fresh lime or lemon juice
1 Tbsp. pecans- finely chopped
¼ cup water
Preheat the oven to 350 degrees. In a baking dish just large enough to hold the apples, pour the water to coat the bottom of the dish. Arrange the apples in the dish. Combine the maple syrup, vanilla, citrus juice and pecans in a bowl. Pour the mixture over and inside each apple, dividing it equally.  Cover the dish and place in the oven. Bake for 30-40 minutes just until the skins start to split. Don’t cook the apples until they are mushy.
Serve the apples warm or chilled with all of the sauce from the bottom of the dish poured evenly over each apple.

Susan Powter

12/11/2007 | by Susan Powter
Filed under: | Recipes |
Break the fast with whole grain. Notice the energy you have hours later and, how easy it is and, it is.
Break the non thinking of processed, enriched, refined white coated cereals for, food.
Give your body the gift of nutrients to start your day....imagine!

Rice Porridge


2 cups cooked brown rice
2 cups low fat soy or rice milk
3 tablespoons dried fruit - pick one or mix them (raspberries,
blueberries, raisins, currants)
A good sized pinch of cinnamon
2 tablespoon honey
2 eggs (or 3 egg whites and one yolk)
1/2 teaspoon vanilla extract


1. Combine the cooked brown rice, milk, fruit, cinnamon, and honey
in a
small saucepan. Bring to a boil, and then reduce heat to low and
After about 15 minutes, spoon out a bit of the hot mixture and stir it
the bowl with the beaten eggs, slowly adding a Tbls. at a time until
have about a third cup. (to prevent curdling)
2. Stir the egg rice mixture back into the rice along with the

Susan Powter

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12/09/2007 | by Susan Powter
Filed under: | Recipes |
Rice pilaf, sweet rice...
Two rice dishes
One week

Before you know it...

Sweet Colorful Rice Salad

2 cups of cooked fresh or frozen white sweet corn
2 cups cooked Basmati Rice (or any whole grain rice)
¼ cup chopped fresh cilantro
4 scallions, chopped
1 large juicy tomato, chopped
½ cup cucumber, chopped
Juice from 1 large lemon
½ tsp. salt
1 TBSP. Olive oil
Pinch of Cayenne
1 tsp. honey (optional)

Put corn in a large bowl. Mix the rest of the ingredients, pour over the corn and toss well.

Spice it up with 1 chopped jalapeño
Replace cilantro with parsley

The point is
One whole food
At a time...

Make it
Eat it

Susan Powter

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