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09/19/2010 | by Susan Powter
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Good Morning America Special…

Catch Susan on Good Morning Americaweek, air date
Friday, October 1, 2010, AND
take advantage of Susan’s Back to YOU sale…

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Lose the weight you want to lose once and for all…
Get as lean, strong and healthy as you want to be…
Love the way you look and feel and
Live in more energy and strength than you may have ever imagined possible.







Ten of Susan’s favorites to start you off




1.  Food Workshop and Cooking Class
2.  Two Soups, Three Salads and A Stir Fry Cooking Class
3.  Self Esteem Seminar

Now you can cook right along with Susan in her kitchen as she shows you how to make loads of recipes.  Also included is the Self Esteem seminar and a food workshop.  Over 3 hours of Susan for you to access again and again, whenever you need to!



“The most revolutionary weight loss program on the market today”

Motivation 1
Motivation 2
Burn Fat
Lean Muscle Mass
Body Work
Sprint Energy
Fitness Stretch
Yoga Step
Circuit Training Upper
Circuit Training Lower
Men’s Conditioning 1
Men’s Conditioning 2

Change the way you look and feel forever with Susan Powter


This $280 offer is on sale now for only $175. 

Save over $100 through the end of September on this Good Morning America sale.  Order now!


09/15/2010 | by Susan Powter
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Creamy Corn Soup…

An amazingly tasty soup that shocked me the first time I had it now, it’s a staple.

Susan Powter


1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
8 cups frozen corn, thawed (fresh is better)
1 teaspoon thyme, dried (or fresh)
4 cups vegetable stock
4 cups soy milk
12 oz. firm silken tofu
1 tablespoon organic sugar
salt and pepper to taste

In medium saucepan, cook onions in olive oil.  Cook until onions until almost golden (don’t brown them)  Add diced celery.  Continue to cook until celery softens. Add corn, soy milk, vegetable stock, sugar, and thyme.  Cook until corn is soft.

Place soup mixture and drained tofu into blender. Pulse until mixture is smooth.

Return to sauce pan and reheat.

08/26/2010 | by Susan Powter
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My god, what a moment…
Where the hell is my
Morning walk pic below…

Meantime, Mary Daly and…

That pics not up either sucks since
They started improving
It, as usual…

Till I find another
Way, beautiful pics
Abound soon…

Susan Powter

08/16/2010 | by Susan Powter
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Yield: 6 servings

    1 pound (450g) extra firm tofu
    1 pound (450g) tempeh

    1 red bell pepper
    1 green bell pepper
    1 yellow bell pepper
    2 large onions
    1 pound (450g) button mushrooms

    2 or 3 large fresh mangos

    Dragon’s Breath Barbecue Sauce
    2 large carrots, coarsely shredded
    Sprig of mint

  1. Cut both the tofu and tempeh into 1-inch (2.5 cm) cubes and set them aside in separate bowls.
  2. Cut the bell peppers into large 1 1/2-inch (2.5 cm) squares and the onions into large wedges. Set them aside. Wash the mushrooms and set them aside.
  3. Cut the mangos into two halves vertically. Then, cut each half into three strips lengthwise and trim off the skin. Cut the mangos into 1-inch chunks.
  4. Thread the vegetables, including the mangos, tofu, and tempeh onto metal skewers, arranging them in a colorful pattern. Alternatively, arrange some skewers of alternating tofu and tempeh chunks and some with just the vegetables.
  5. Pour the Hawaiian Teriyaki Sauce into a large, shallow baking dish and place the skewers into the sauce. Turn the skewers to coat them evenly or brush the marinade on with a pastry brush. Marinate for 6 to 8 hours or overnight.
  6. To barbecue, place the skewers on the grill and stand by with tongs to turn them every few minutes as they cook. Total cooking time may vary, but about 8 to 12 minutes is average.
  7. During the last 2 minutes of grilling, brush the skewers with Dragon’s Breath Barbecue Sauce.
  8. To serve, place the shredded carrots on a large serving platter, arrange the skewers over the carrots, and garnish with a sprig of fresh mint.

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Thank You

08/11/2010 | by Susan Powter
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Organic Blushing Surprise Smoothie Recipe
(serves 2-3)
1/2 medium cup of chopped organic cucumber
1/2 medium cup of chopped organic red bell pepper
3 tablespoons organic lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped organic scallions pinch of salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon hot pepper sauce (optional)
Place all of the ingredients in the blender, blend for a total of 3 minutes (in 30 seconds blasts). Pour into a jug and chill for around 30 minutes
When ready to serve pour into glass and enjoy

08/01/2010 | by Susan Powter
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Pie Filling Ingredients:

  * 1 unbaked single vegan pie crust
  * 2 cups fresh cooked, puréed pumpkin or butternut squash - see directions below. (Or one 16 oz can)
  * 3/4 cup full fat coconut milk
  * 1/3 cup silken tofu
  * 2 Tbsp all purpose flour
  * 1 tsp vanilla
  * 1 tsp cinnamon
  * 1 tsp ginger
  * 1/2 tsp nutmeg
  * 2 Tbsp light organic molasses (NOT blackstrap - too strong)
  * 1/2 c. organic unbleached cane sugar OR brown sugar
  * 2 Tbsp Ener-G egg replacer

Pie Filling Directions:

  1. Preheat oven to 425 degrees
  2. Blend all ingredients in a blender or food processor
  3. Pour the pie filling into the unbaked pie crust (dust with flour first)
  4. Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be slightly jiggley in the center
  5. Remove from oven and cool completely before serving

Cooking Pumpkin Or Squash:

  1. One 3 - 4 lb pie pumpkin, or butternut squash
  2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
  3. Place in a large baking pan, filled with 1/4 inch of water, and cover with foil or a tight fitting lid
  4. Bake at 350 degrees for 1 hour, or until tender
  5. Let cool, covered, then scoop the pumpkin out of the skins
  6. Puree in a food processor, blender, or put through a sieve or food mill
  7. Refrigerate or freeze what you don’t need for pumpkin bread or pumpkin soup

Thank you Savvy Vegetarian

07/14/2010 | by Susan Powter
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Quinoa with Wild Mushrooms and Mixed Squashes

Serves: 4 to 6
Quinoa with Wild Mushrooms and Mixed Squashes

Earthy and hearty, this kind of grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year.

  * 1 cup raw quinoa, rinsed in a fine sieve
  * 1 vegetable bouillon cube
  * 1 tablespoon olive oil
  * 1 medium onion, chopped
  * 2 cloves garlic, minced
  * 1/4 cup dry white wine, optional
  * 1 medium zucchini, halved lengthwise and sliced
  * 1 medium yellow summer squash, halved lengthwise and sliced
  * 6 to 8 ounces crimini or baby bella mushrooms, sliced
  * 2 to 3 tablespoons chopped fresh parsley or cilantro
  * 1/2 teaspoon dried oregano
  * 1/2 teaspoon ground cumin
  * Salt and freshly ground pepper to taste

Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.

Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.

Add the wine, squashes, mushrooms and chilies, and sauté over medium-high heat until the squashes are touched with golden spots.

Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once.

Thank you Vegan Express