Vegan Black Bean Soup

I love this recipe.  
Every week I make a fresh pot of soup that we eat for our lunches.  This is the soup for this week.  Judging by how much is left after today's lunch, we're sure it's not going to last the entire week.  If you give it a try, let us know what you think.

Ingredients:
1 Tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 Tablespoons chilli powder
1 Tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:

1.    Heat oil in a large pot over medium-high heat.  Saute onion, celery, carrots and garlic for 5  minutes.  Season with chilli powder, cumin and black pepper;  cook for 1 minute.
2.   Stir in vegetable broth, 2 cans of beans and corn.  Bring to a boil.
3.   Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.  Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Herbed New Potatoes & Peas

what you need
1-1/2 lb. (675 g) new potatoes, quartered
1 cup frozen peas
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
1/4 cup finely chopped fresh mint make it

COOK potatoes in boiling water in large saucepan 12 min. or until tender, adding peas to the water for the last 3 min.

DRAIN vegetable mixture; return to pan.

ADD remaining ingredients; toss until vegetables are evenly coated.


Garnish with 2 tsp. lemon zest just before serving.



nutritional information
serving size = 1/2 cup (125 mL)per serving
prep time 15 min total time 27 min makes 6 servings, 1/2 cup (125 mL) each


Calories 120
Total fat 2 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 125 mg
Carbohydrate 23 g
Dietary fibre 3 g

Source

Cuban Black Bean and Potato Soup

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.


Ingredient List


1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Diced red onion and green bell pepper for garnish
Directions

1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.



Nutritional Information
Serves 6

Per 1-cup serving: Calories: 321, Protein: 18g, Total fat: 1g, Saturated fat: <1g 18g="" 4g="" 610mg="" 62g="" carbs:="" cholesterol:="" fiber:="" mg="" sodium:="" sugars:="">
Source

Focusing on ADHD

This morning they were saying on the news, the medical community has finally agreed diet influences ADHD.

I think what you feed your children will systemically influence the overall health of your children however diet alone can't control ADD or ADHD. It's a psychological / behavioural condition and has to be controlled by training the child to control their impulses and increase their focus.

If your child's diet consists predominantly of pre-packaged, processed or fast foods it's time to reassess how your child is being fuelled and nourished. However, if you feed him/her fresh foods using natural ingredients along with behaviour and impulse training, you will find a marked improvement in their health and actions.

 As for the connection between food and ADHD - it's redundant to make such a statement because the foods we eat affect every aspect of our health so making such claims seems nothing more than a parlour trick of smoke and mirrors.

Originally posted on Jan 17, 2012 10:10 AM
Edited on Jan 1, 2017 to correct spelling

Bow Ties with Broccoli Pesto

Ingredients
6 Tbs. blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta

Directions
1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.

Serves 9
Per 1 cup serving: 261 calories
Protein: 7g
Carbs: 32g
Cholesterol: 0mg
Sodium: 14mg
Fiber: 3g
Sugar: 2g
Total Fat: 13g
Saturated Fat: 2g

Source: http://www.vegetariantimes.com/recipes/11287

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