TURN YOUR PASSION INTO A BUSINESS - Natural Awakenings

healthykidsphoto by Stephen Gray BlancettSoup’s On!Healthy Choices Kids Loveby Claire O’Neila surefire way toget kids dashing to the“What’sdinner table? Simmerup a batch of hearty soup and then sitback and watch it disappear,” says KenHaedrich. “Kids love soup,” he maintains,“because it’s warm and soothingand slurpy.” A former navy Seabee andauthor of the classic Soup Makes theMeal, Haedrich is a father to four grownchildren. “Besides being kid-friendly,soup has other advantages,” he continues.“It can be made ahead of time, andyou’ll probably end up with leftovers—a bonus for busy families.”Soup is also a great way to get kidsinterested in vegetables and in cooking.“Starting at around 2 years old, kidswant to be in charge of what they eat,just like they want to choose their ownclothes,” says Beth Bader, author of TheCleaner Plate Club. So Bader and herdaughter Amelie started entertainingfresh ways of looking at food. At thegrocery store or farmers’ market, forexample, they played “I Spy,” as in “Ispy something purple that tastes like....Amelie could pick any vegetableand we’d figure out how to cook it athome—often in soup,” says Bader.Chicken broth-based soups mayalso boost immunity and help battle thesniffles, according to researchers at theUniversity of Nebraska Medical Center.Dr. Stephen Rennard and his colleaguesfound that properties of chicken souphelp soothe sore throats and ease othercold symptoms.Soups made with vegetablebroths likewise offer anti-inflammatoryproperties and comforting goodness,maintains green living expert AnnieB. Bond. Inspired by Haedrich’s book,Bond added her own spin to this soupfor her daughter.Grandma’s Healing Soup“This light, restorative soup is so deliciousyou don’t have to be sick to enjoy it,” saysBond. “Either way, its luscious fragrancehelps clear sinuses, and the potatoessoothe the digestive tract. It’s a delightfulbroth, filled with spinach, parsley, leeksand garlic, that yields minerals, vitaminsand healing antioxidants, with somewinter root vegetables for sweetness. Asteaming bowlful on a cold winter day iswonderfully comforting.”Serves 4 to 51½ Tbsp olive oil1 large leek, well washed, white partsonly, chopped1 large carrot, peeled and diced small1 large potato, diced small1 parsnip, peeled and diced small4 cloves garlic, minced5 cups vegetable stockSea salt to tasteHandful fresh parsley leaves, chopped4 oz (large handful) fresh spinachleaves, rinsed and coarsely choppedFreshly ground black pepper to taste1. In a soup pot, heat the olive oil andadd leeks, carrot, potato, parsnip andgarlic. Cook, stirring occasionally, overmedium heat about 5 minutes. Addstock and salt to taste, and then bringto a simmer.2. Simmer soup, partially covered,for about 5 minutes, and then stir inparsley and spinach. Simmer, partiallycovered, about 5 more minutes or untilthe vegetables are tender. Add pepperto taste and serve piping hot.Winter Vegetable SoupThis recipe is adapted from The CleanerPlate Club: More Than 100 Recipes forReal Food Your Kids Will Love, by BethBader and Ali Benjamin. “Parmesan rindsare the secret to a rich flavor in nearlyany soup,” advises Bader, the mother of a6-year-old. “When you finish up a wedgeof Parmesan cheese, save the rind andfreeze it for later use. When you add therind to a hot soup, it will melt a bit andlittle pieces of Parmesan will blend intothe soup. ” Tip: She finds farro, an ancientstrain of grain, in the bulk foods aisle.Makes 12 servings2 Tbsp extra-virgin olive oil1 large onion, chopped2/3 cup chopped carrot (about3 medium carrots)2/3 cup chopped celery (about 3 stalks)14 www.wncmountainsna.com