Susie Campbell

Books by Susie Campbell

souping the new juicing

“Souping can be lower in sugar [than juicing] because of the other foods.” Plus, there are some ingredients, like tomatoes, where the nutrients are more accessible when cooked. “Let's say you had a tomato-based soup. You can get the lypocene from the tomato more efficiently than from raw tomato juice,” says Levinson.


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