Ingredients:

2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil) 3 leeks washed and sliced 1 lb carrots, washed, peeled and sliced 5 cups of chicken or vegetable stock Juice of two oranges Finely grated rind of two oranges 2/3 cup of plain yogurt Salt and black pepper to taste Chopped cilantro to garnish

Place the olive oil in a pan and add the leeks and carrots, stir well until coated with oil. You can also use low calorie spray if you prefer. Cover and cook over low heat for approximately 8 to 10 minutes or until the vegetables start to soften (don’t let them discolor). Pour the chicken or vegetable stock, orange juice and orange rind over the vegetables. Season with salt and pepper to taste.

Bring to a boil, then lower heat and cover. Simmer for approximately 40 minute or until the vegetables are tender. Let the soup cool a little then transfer to a food processor or blender. Blend until smooth. Return soup to pan and add 2 tablespoons of the yogurt. Reheat gently taking care not to let soup boil.

Serve the soup in warm bowls and place a swirl of yogurt and garnish of cilantro leaves on the center of each bowl.

Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.

Ingredients:

1 cup shelled pecans 1 1/2 cups couscous 1 cup dried cranberries 1/2 teaspoon turmeric 2 cups boiling water 1 cup thawed frozen peas 3 scallions, very thinly sliced 2 medium cucumbers, peeled, seeded, and diced 1/4 cup shredded fresh basil

Lemon Dressing Ingredients:

Zest of 1 lemon 1/3 cup lemon juice 3 garlic cloves, minced 1 /2 teaspoon salt Freshly ground black pepper 1/3 cup olive oil

Instructions:

Preheat oven to 350 degrees. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes. Set aside. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove cover and fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil.

Combine e dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and stir. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.

Tip: If salad is prepared more than an hour ahead of serving, wait to add cucumbers until serving time.

While not dangerous, cellulite is an annoying and unsightly problem for many women. Cellulite is bumpy skin usually found on the butt and thighs. While there are many theories on what causes it, it’s usually considered to be fat cells bulging out through tight, inflexible connective tissue.

If you turn on infomercials or the home shopping channels, you’ll probably see tons of different products to help get rid of it. The truth is: you can’t get rid of cellulite without expensive surgeries, but there are ways to reduce its appearance. Here are just a few suggestions to bring back your smooth, supple skin.

Get Healthy. While you can’t get rid of the cells that cause cellulite without surgery, you can shrink them down by losing weight and building muscle. While being overweight doesn’t cause cellulite, getting rid of excess pounds usually helps reduce its appearance.

Increase circulation. To loosen tight connective tissue and give your skin a smoother appearance, you should take steps to improve circulation in the area. While there are many products out there that are designed to help (even cellulite reducing pantyhose), the best way to do this is with daily massage. Plus, this can be a nice way to relax at the end of the day.

Use aloe vera. There are many “miracle” cellulite creams on the market, but you probably already know that it’s best to avoid them. Instead, get a good aloe vera cream. This will help loosen up the connective tissue and reduce the appearance of cellulite. Regular use of an exfoliating scrub may help as well.

Get rid of toxins in the body. One theory suggests that cellulite is caused by excess toxins in the body. Having well hydrated cells washes away the toxins and keeps them from building up; so drink plenty of water. Some people have found improvement after wraps and other treatments designed to remove toxins from the skin. You should also avoid adding new toxins to your system; cut back on caffeine, additives, preservatives, artificial colorings, and unnecessary medications.

While none of these suggestions can totally get rid of cellulite, with a few changes and patience, you can have smoother, less lumpy skin.

Ingredients:

1 tablespoon olive oil 1 onion, finely diced 2 garlic cloves, crushed 7 ½ cups of vegetable stock 2 teaspoons ground cumin 1 medium sweet potato diced 1 lb corn kernels (fresh or frozen) Salt and ground black pepper Lime wedges to serve

Instructions:

Heat the oil in a large soup pan and gently fry the onion until soft (approximately 5 minutes). Add the garlic and gently fry for another 2 minutes. Add 1/14 cups of vegetable stock to the pan. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and diced sweet potato and simmer a further 10 minutes. Season to taste and add the corn and remaining stock. Simmer approximately 10 minutes.

Remove soup from heat and let cool slightly. Transfer half of the soup to a blender or food processor and blend until smooth. Stir the smooth soup into the pan and mix together with the chunky remaining soup and gently stir together.

Serve into warm bowls with lime wedges on the side.

Ingredients:

2 Tablespoons low-fat milk 4 teaspoons sugar 1 medium banana, cut into quarters 2 teaspoons cocoa powder 1 teaspoon vanilla 1 cup plain low-fat yogurt Banana slices for garnishing

Instructions:

Place the milk, vanilla, sugar, cocoa powder and banana quarters in a blender and blend until smooth. Transfer to a bowl and gently mix in the yogurt. Chill until set. Spoon mixture into serving bowls and top with banana slices.