Recipe of the day!

Fitness Personal Training. Now available on your mp3 player. Go to www.iTRAIN.com for custom-made downloadable audio workouts.

Vegetable Stew and Couscous

Ingredients (use vegan versions): 2 tablespoon olive oil 1 cup chopped onion 2 cloves garlic, minced 2 cups diced turnip 1/2 cup carrots, sliced diagonally 1- 14 oZ. can of diced tomatoes, drained 1/2 teaspoon salt 1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper 1 cup vegetable broth 1 cup sliced zuchinni 1/2 cup canned chickpeas Directions: Saute onions and garlic in olive oil until transparent. Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and vegetable broth. Heat to boiling. Reduce heat to a simmer, cover and simmer 10 minutes. (Prepare couscous now. See directions below) After vegetables have simmered 10 minutes, add zucchini and chick peas. Cook until zucchini is just tender. Serve over couscous with whole wheat vegan pita bread. (I like to just mix the couscous and stew together in one pot. It doesn't look as nice, but the couscous absorbs the juices from the stew and gives it an even better flavor.) Couscous: 1 1/2 cups vegetable broth 1 cup couscous Bring broth to a boil. Remove from heat. Add couscous. Cover and let stand 15 minutes. Serves: 4 Preparation time: 30 min more Free recipe and All Free recipe

1. Mushroom Minestrone

2. Potato-Escarole Soup

3. Grandma

4. Brussels Sprout Soup with Tofu Sour Cream

5. Lentil Sonata or Classic Lentil Soup