Secrets of Everlasting Youth from the Guru

There is a whole new group of women coming of age and they feel they are “too young” to associate their uncomfortable bodily symptoms with hormonal decline. They just figure that the weight gain, or the bloating or the inability to sleep is part of being a busy mom/wife/career woman and juggling a hundred things at once. Today’s lives are so stressful that it is accelerating aging and that acceleration is determined by hormones that become blunted due to stress and toxicity.     

In her new book,  I’M TOO YOUNG FOR THIS! Suzanne Somers breaks the silence and informs women, as young as 35, what to do when they start to experience hormonal shifts that wreak havoc on their lives, prime them for cancer and other chronic and deadly health issues, and make them feel plain miserable. 

 We had the pleasure of working with the ultimate women's health pioneer and passionate healthcare advocate today and we'll just come out and say it...aging never looked so good. 

Artisan's picks: Back to School for Grown ups

Labor Day always feels like back to school time for us no matter how many years it has been since elementary school. One of our favorite pastimes is shopping for supplies but our list no longer includes No. 2 pencils and binders. Instead, we're filling our desks with chic notebooks and lucite accessories. Check out Artisan's picks for our favorite back to school supplies...for grown ups!

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Alton Brown's (Cool as a Cucumber) Recipes

ALL RECIPES COURTESY OF ALTON BROWN, 2013

CUCUMBER AQUA FRESCA

3 large cucumbers, approximately 11/2 pounds total, seeded and coarsely chopped

½ cup freshly squeezed lemon juice, from 3 large lemons

¼ cup dark agave nectar

1/2 teaspoon kosher salt

2 quarts water

Cucumber and lemon slices, optional for serving

Combine the cucumber, lemon juice, agave nectar and salt in a blender and puree. Pour the mixture through a fine mesh strainer into a large pitcher, pressing the pulp as you go. Add the water to the pitcher and stir to combine. Chill for 1 hour and serve over ice with cucumber and lemon slices as garnish if desired.

CREAM GREEK SALAD DRESSING

1 cup greek yogurt

½ cup Cucumber Aqua Fresca

1 tablespoon chopped fresh oregano

1 clove of garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly grated black pepper

Combine yogurt, Cucumber Aqua Fresca, oregano, garlic, salt, and pepper in a pint sized jar. Lid and shake well to combine.

CUCUMBER COCONUT LASSI

1 large mango, peeled and chopped

1 cup Cucumber Aqua Fresca

1 cup of coconut milk

8 ounces ice, approximately 1 cup

1 tablespoon freshly grated ginger

1 teaspoon chile powder

½ teaspoon kosher salt

Combine mango, Cucumber Aqua Fresca, coconut milk, ice, ginger, chile and salt in a blender. Puree until smooth. Serve immediately.

CHILLED SWEET PEA AND CUCUMBER SOUP

3 cups Cucumber Aqua Fresca

1 pound frozen petit peas

½ cup fresh mint leave, loosely packed

1 tablespoon freshly squeezed lemon juice

1 teaspoon kosher salt

 Combine the Cucumber Aqua Fresca, peas, mint leaves, lemon juice salt in a blender. Puree until smooth. Serve immediately with a sprinkling of feta cheese or with a drizzle of the Creamy Greek Salad Dressing.