When high school culinary students compete in HSC's Cooking up Change Chicago healthy cooking contest, they create recipes that appeal to students and meet the budget and nutrition constraints of school lunch. The winning meals are served in Chicago high schools, where they regularly win rave reviews from students themselves. Many of these recipes are so creative (and, well, delicious!) that they earn a "wow" well beyond the school cafeteria as well. One such recipe is for a flavorful, fragrant "Soup of Sunshine" created by the talented culinary team of Richards Career Academy for Cooking up Change.
Now, we are thrilled that cookbook author and Chicago yoga instructor Claire Mark is featuring this student-designed recipe in her new book, Cooking with a Yogaview. Ten percent of the proceeds from the sale of the cookbook benefit Cooking up Change!
Claire explains that the book emphasizes whole foods and healthy, conscious eating with a focus on recipes that are quick, simple, and nutritious without sacrificing flavor or taste. In addition to the Richards students, the book features recipes from yogaview teachers, students, and friends -- including contributions from chefs at renowned Chicago restaurants such as Avec, Lula, and the Publican.
It's a lovely book with wonderful recipes -- and we're so happy to see the Cooking up Change recipe in the spotlight with such prominent Chicago chefs and avid home cooks! We invite you to check out the Soup of Sunshine recipe for yourself:
Soup of Sunshine
- 1 medium Spanish onion
- 1 large green bell pepper
- 2 small apples
- 1 1/2 bananas
- 1 tablespoon Canola oil
- 6 cups chicken or vegetable stock
- 1 15 oz. can diced tomatoes with juice
- 1 cup frozen yellow squash (sliced)
- 1/4 cup peanut butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 tablespoons coarsely chopped cilantro
- Dice onion, bell peppers, apples and banana into ½ inch pieces.
- Heat Canola oil in large pot. Add onions, bell pepper and apples; gently sauté until softened.
- Add chicken stock and bring to a boil.
- Add bananas, squash, diced tomatoes, peanut butter, cilantro and all spices; continue to boil for one minute, and then reduce to a simmer.
- Gently simmer for 15-20 minutes or until produce is tender; add cilantro.
- Taste and adjust seasoning to desired flavor.
Remember, ten percent of the proceeds from the sale of the cookbook benefit Cooking up Change!
Many thanks to studnet chefs Gerardo Garcia, Ruby Gutierrez, Claudia Ramirez and Lidia Sanchez for sharing this wonderful recipe and to Claire Mark and the team at yogaview for shining a spotlight and so generously supporting student talent and Cooking up Change!