Borden: Healthy food on budget on upcoming show

Information on creating different tablescapes and building a whole food/healthy kitchen on a budget will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

link Sheryl Borden

Interior decorator Latriece Brooks will demonstrate how to use fall accessories and create three different tablescapes using what you currently have on hand. This concept will work regardless of the season or time of year. Brooks lives in Clovis.

Author Maria Benardis will share 10 ways to build a whole food/healthy kitchen on a budget. She suggests buying local and at farmers’ markets, making nutritional substitutions and buying in bulk. Benardis lives in New York City.

Information on using body codes to dress correctly, new kitchen utensils for cooking and cleaning and safety in the school system will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Sheri McKillop will talk about how body codes can help you dress correctly, and explain how to determine what each person’s body code is. She lives in Dartmouth, Nova Scotia Canada.

Cookbook author and chef Marcie Rothman will show some of the new kitchen utensils that are now on the market which make cooking and cleaning not only easier, but much more sanitary as well. She’s from San Diego, California.

Author Dr. Jane Bluestein will talk about what compromises safety in the school system, the importance of the school climate, school size and other factors for creating emotionally safe schools for our children. She’s from Albuquerque.

Hippocrates' Carrot Soup

This is my interpretation of Hippocrates's healing carrot soup. After consuming a bowl of this soup you will feel cleansed and healed. It warms the body and settles the tummy. It's a great alternative to the soulful chicken soup.

• 4 tablespoons extra virgin olive oil

• 2 leeks, white part only, thinly sliced

• 2 pounds (1 kg carrots), peeled and chopped

• 3 stalks celery, thinly chopped

• 4 cups (1 litre) vegetable or chicken stock

• 1 cup flat-leaf (Italian) parsley, plus 2 tablespoons extra, to garnish

• 2 teaspoons chopped thyme leaves

• 1-2 teaspoons ground cumin

• Sea salt and cracked black pepper, to taste

• 6 tablespoons plain Greek-style yogurt, to garnish

Heat the olive oil in a large saucepan over a medium heat. Add the leek, carrot and celery and cook uncovered, stirring occasionally, for 5-8 minutes or until the vegetables start to soften. Add the stock, parsley, thyme, cumin, salt and pepper and mix well. Cover and bring to a low simmer and cook for 20-25 minutes or until the carrots are very tender. Remove from the heat and set aside to cool slightly. Place the cooked vegetables into a food processor or blender and process until smooth. Return the soup to the saucepan and heat over medium-high until hot. Ladle the soup into serving bowls and season with a tablespoon of yogurt and the extra parsley. Serve while still hot. Serves six.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink in Albuquerque.