Every now and then you just want to get dressed up and enjoy a cocktail. This one contains carrot juice, which is chock full of beta carotene, known for its cancer-preventing and antioxidant properties. Relaxing and healthy … what a treat!

24 Carrot-tini


1 oz / 28 g gin or vodka (optional)
¼ cup / 60 ml 100% carrot juice
¼ cup / 60 ml blend of any of the following: 100% pineapple, apple, orange, peach, papaya, pear and white grape juice
1 Tbsp / 15 ml fresh lime juice
1 tsp / 5 ml agave nectar
Dash orange bitters
¼ cup / 60 ml chilled club soda


1. Place two martini glasses in freezer. Fill a shaker with ice. Add all ingredients except club soda to shaker. Shake vigorously for 5 to 10 seconds. Transfer chilled martini glasses to counter. Strain carrot-tini into two glasses. Top each with club soda and garnish with a strip of lime zest.

*Recipe and image courtesy of Tosca Reno, New York Times Best-Selling Author of Just the Rules.*

This colorful Fall soup from Chef Kate McAloon is chock full of healthy ingredients that help to protect your eyes. It’s the perfect dish to serve for Halloween or on cool Fall evenings. Chef Kate always uses organic ingredients when possible.

Sweet Potato and Carrot Soup


1 Cup carrots (peeled and cut into 1 in. cubes)

1 1/2 Cups sweet potatoes and/or yams (peeled and cut into 1 in. cubes)

2 Cups of milk (you can use non-dairy milk, almond milk works well)

½ Cup fresh squeezed orange juice (or from concentrate)

2 Tablespoons frozen orange juice (concentrate)

1 Teaspoon orange zest

2 to 3 Tablespoons maple syrup, agave sweetener or honey (to taste)

1 Teaspoons sea salt (to taste)

Pepper (to taste)


Put the sweet potatoes and carrots in a medium size soup pot and cover with water. Bring to a boil. Then reduce the heat and simmer until tender about 15 to 20 minutes. Drain and cool. (Reserve the cooking liquid for later use.)

Fill a blender about 1/2 way full with the sweet potatoes and carrots. Add half of the milk and orange juice. Add all of the orange juice concentrate, zest, maple syrup, sea salt, and pepper. (You will need to blend the soup in 2 to 3 batches using enough milk and orange juice so your blender runs smoothly. If the soup is too thick add a little of the reserved cooking liquid) Blend all the ingredients well. Check for seasoning and add a little more salt and/ or sweetener if needed. It’s also great with 1/4 teaspoon cinnamon. You can either reheat or chill the soup. It is great hot or cold. The soup will keep 3 days in the refrigerator.
For enhanced eye health, serve alongside a spinach salad with almonds, a sprinkle of wheat germ, hard-boiled eggs, bacon and your favorite dressing, preferably made with almond or safflower oil.

*Image and recipe courtesy of Chef Kate McAloon.

Check out Chef Kate’s articles and recipes at

Remember to “Savor Every Morsel of Life” Chef Kate McAloon (*

Looking to add a bit more ethnic diversity to your meals? Try these delicious Indian Potato Pancakes, found in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. This cookbook has been used by “Mom” since college – it is chock full of healthy recipes! The variation of these yummy potato pancakes calls for sweet potatoes instead of white potatoes, which provide beta-carotene. YUM!

Indian Potato Pancakes


1 1/2 cups grated white or sweet potatoes, well packed

1 1/2 teaspoons garam masala or curry powder

1/2 teaspoon salt

1/4 cup finely chopped scallions

1 egg white, lightly beaten (use 2 egg whites if using sweet potatoes)


Combine the potatoes, garam masala or curry, salt, scallions, and egg white. Warm a large, nonstick skillet. Drop the potato batter by a scant 1/4 cup measure onto the skillet and gently flatten into a circle with a spatula. Make as many pancakes as will fit in your skillet, but leave enough room to flip them.

Cook on medium heat for about 5 minutes, or until browned. Flip the pancakes over, cover, and cook for 3 minutes on the second side. Then uncover and cook until browned, about 3 minutes.

The pancakes can be topped with mango chutney or nonfat yogurt. Enjoy!

Recipe from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals, which can be purchased online at

*Image found on*

From Organically Raised: Conscious Cooking for Babies & Toddlers comes a pure carrot puree that packs in Vitamin A, Beta-Carotene, and antioxidants – perfect for growing bodies!

Pure Carrot Puree


1 pound organic carrots


Wash and peel the carrots. Cut off the ends. Chop the carrots into thin rounds.

Steam the carrot pieces for 15 to 20 minutes, or until soft (the flat side of a metal spatula will easily mash the carrots). Reserve the liquid from the steamer.

Transfer the steamed carrot pieces to a food processor. Add 1/2 cup of the reserved liquid. Puree until smooth. Continue to add the reserved liquid in scant 1/8-cup increments until the puree reaches the desired consistency and smoothness.