Last month on KCWI 23 I gave a preview of some of the fabulous experts I have lined up for my  interview series called “It’s YOUR Time: Turning the Midlife Crisis into Your Midlife Awakening.” I gave a shout-out to authors I will be interviewing, including Dr. Debi Sibler, Holly Bertone, Dr. Felice Gersh, Dr. Valencia Porter, Annie Grace and Michelle Jacobik.

Check out the segment below and to sign up for the interview series, go to:

AND…the recipes I promised:

After a particularly gruesome winter, it feels great to be entering another season. Let’s celebrate with some warmer-weather fare! 


Yield: 4 cups  


2 cups purified water
2” sprig fresh rosemary
1/3 cup honey
1/4 cup lemon juice 

Boil 2 cups of water and pour over sprig of rosemary. Allow to steep for 8-10 minutes and remove herbs. Add honey and stir to dissolve. Pour into a 1-quart jar, add lemon juice and fill the rest of the jar with cold water. Chill and taste. Serve over ice with a fresh sprig of rosemary as a garnish.  



Yield: 4 servings 


High speed blender 


1 cup water, plus additional water to thin
2 medium zucchini, peeled and chopped 
2 stalks celery, chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons mellow white miso
small cloves garlic, crushed
1/2 teaspoon sea salt, or to taste
Dash cayenne
avocado, mashed
2 tablespoons minced fresh dill (or 2 teaspoons dried) 

Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a high speed blender and process until smooth.  Add the avocado and dill and blend briefly.  Add additional water to thin the soup to desired consistency, and blend.  Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for up to three days. 

-Chef Jennifer Cornbleet