Saturday, May 2, 2009

Fit Kids Club

Obesity is such a problem in our country these days. Especially in our children. It's such a shame. Many schools are cutting the Physical Ed department completely out or cutting back the number of days that the kids go to gym. When they get home from school, they veg out in front of the tv or play video games. Not many kids get enough exercise. This workout is fun, quick (30 mins) and will get kids interested in exercise again.

One of my favorite soups these days is Black Bean Soup. Here's a favorite recipe from The Real Food Daily cookbook by Ann Gentry.

Black bean soup with jalapeno-lime creme

2 cups dried black beans, picked through and rinsed
1 (2-3 inch) piece kombu
6 cups vegetable stock or water
1 bayleaf
2 tsp sea salt
2 Tbsp olive oil
2 onions finely chopped
5 carrots, peeled and finely chopped
5 stalks celery, finely chopped
3 cloves garlic, finely chopped
1 (14 1/2) oz can diced tomatoes
1 Tbsp blended chili powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 cup finely chopped fresh cilantro
1 cup Jalepeno Lime Creme (recipe follows)

Place the beans and kombu in a heavy stockpot. Add enough water to cover by 3 inches. Let stand overnight. Drain and rinse the beans reserving the kombu.

Return the beans andkombu to the same pot and add the stock and bay leaf. Bring to a simmer over high heat, skimmig off the foam that rises to the top. Decrease the heat to low, cover and simmer gently, stirring occasionally for 1 hour or until the beans are tender. Discard the kombu and stir in the salt.

Meanwhile, heat the olive oil in a large, heavy skillet ove medium-high heat. Add the onions, carrots, clelery and garlic. Saute for 10 minutes or until the onions are translucent. Stir in the tomatoes with their juices, then the chili powder, cayeen pepper and cumin. Saute for 5 mins or untile the tomatoes soften. Add the tomato mixture to the soup, cover and bring to a simmer over med-high heat. Decrease the heat to med-low and simmer for 15 mins or until the vegetables are very tender and the flavors blend. Cool slightly.

Transfer half the soup to a blender and puree until smooth. Return the pureed soup to the pot and season to taste with more salt if desired. Stir in the cilantro.

Ladle the soup into bowls. Drizzle the Jalapeno-Lime Creme over and serve.

The soup will keep for 2 days covered and refrigerated.

Jalapeno-Lime Creme

2 jalapeno chiles, roasted
3/4 cup raw cashews
1/2 cup plain soymilk
1 tsp finely grated lime zest
1/4 cup freshly squeezed lime juice (about 3 limes)
1 Tbsp canola oil
3/4 tsp sea salt

Blend the chiles, cashews, soymilk, lime zest and juice, oil and salt in a blender until very smooth.

The creme will keep for 2 days, covered and refrigerated. Stir before serving.

This is really yummy and good for a rainy, cool day like today!


  1. The soup sounds delicious, Dana! I have an obsession with Muir Glen's Organic Fire-Roasted Tomatoes at the moment, and I bet they'd feature fabulously in this recipe. I'll have to try it soon!

  2. I have made it with the fire-roasted tomatoes and it is yummy! Let me know how you like it! I will get my pictures up today!!


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