SUITERFRONI i r HEALTH & FITNESS food find out why doctors are recommending pilates at equilibrium with specialized teachers who are physical therapists Soup's On! Cold-weather wonders right out of the garden. consultations, private instruction, post rehab fitness groups, and Annabel Cohen healthy backs pilates class Special to the Jewish News 0 6405 Telegraph s at Maple & Telegraph ■ buildings G & H visit wwKequilibriurnstudio,com to schedule your class online or call 248,723,6500 LAUGHTER BURNS CALORIES (How funny Is that?) Come to Curves and laugh your way to real results. Because the best way to get fit Is to have a good time doing It. Owner, Stacey Hirsch UNDER NEW OWNERSHIP ONE MONTH FREE* FULL BODY WORKOUT IN JUST MINUTES includes FREE 1 tour, figure analysis -minimum 12 month program I 29839 Northwestern Hwy Southfield, MI 48034 Inside Applegate Plaza 248-213-1313 Mon-Fri: 6 am - 8 pm • Sat: 7 am -1 pm Closed Sunday 1354810 11, Now Enrolling for Classes Ages 6 Weeks-13 Years Old ft, Book your birthday party now. 248.489.9420 27873 Orchard Lake Road Farmington Hills www.my-gym.com Bring in this ad for ,• . 50% off Mix --IEFun Far Kids our membership fee Inquire about Vacation Camps!! Our annual party planning guide features party photographs from local professional photographers plus articles on bands, parties and how-to guides. A must have for any simchah. Ad Deadline: February 20, 2008 Pub Date: March 13, 2008 For advertising information: 248.354.6060 A38 ss January 31 • 2008 JIM nce again, it's the Jewish News annual soup issue. These recipes are all vegetar- ian and easy to prepare. Ladle it up, sprinkle cheese, splash in cream, dot it with butter — you can with these low-calorie, high-good-for- you, big-taste winter blues busters! Curried Cauliflower Sweet Potato Soup 2 Tbsp. olive oil 2 cups chopped onions 1 red bell pepper, chopped 2 tsp. minced garlic 2 Tbsp. dried parsley flakes 1 1/2 Tbsp. ground curry 1 tsp. fennel seeds 1/2 tsp. ground cumin seeds 8 cups water 3 cups chopped cauliflower florets 4 cups 1-inch diced sweet potatoes 1 Tbsp. turmeric 1 can (about 14 oz.) chick peas or garbanzo beans Juice of 1 lemon Salt and pepper to taste Garnish: Fresh plain yogurt Combine oil, onions, bell pepper and garlic in a large pot over high heat. Cook, stirring often, until the onions are softened. Add the remaining ingre- dients, except lemon, salt and pepper. Bring to boil, reduce heat to medium and simmer for one hour. Just before serving, stir in the lemon juice, and salt and pepper to taste. Serve hot, with a dollop of yogurt. Makes 8 serv- ings. Fennel And Spinach Soup I love fennel and this soup, though laden with other ingredients, has a distinct fennel taste and a lovely pale green color. 2 Tbsp. olive oil 2 cups chopped onions 2 tsp. minced garlic 4 cups chopped fennel bulb (or anise) 1 package (10 oz.) frozen chopped spinach 1 pound Yukon Gold potatoes, peeled and cut into chunks 5 cups water 1 cup white wine, any kind 1/2 cup half-and-half Salt and pepper to taste Fresh grated Gruyere cheese, garnish Combine oil, onions and garlic in a large pot over high heat. Cook, stir- ring often, about until the onions are softened. Add the fennel, spinach, potatoes, water and wine and bring to a boil. Reduce heat to medium and simmer for one hour. Allow the soup to cool for about 15 minutes before blending or processing (in batches) until the soup is smooth. Return the soup to the pot and season to taste with salt and pepper. Heat before serv- ing, adding the half-and-half and heat again until hot. Serve garnished with the grated cheese. Makes 8 servings. Pasta E Fagioli Soup 3 Tbsp. olive oil 2 cups chopped onion 1 cup chopped celery 1 cup 1/2-diced carrots 2 tsp. minced garlic 2 cups vegetable broth or water 1 can (about 15 oz.) cannellini beans, rinsed and drained 1 can (28 oz.) chopped tomatoes with juice 2 Tbsp. dried parsley flakes 1 bay leaf 1 cup uncooked small shaped pasta, like shells or elbow macaroni 2 Tbsp. prepared pesto Salt and pepper to taste Fresh grated Parmesan cheese, garnish Note: This soup is best made a day ahead. Combine oil, onions, celery, carrots and garlic in a large pot over high heat. Cook, stirring often, until the onions are softened. Add the broth, beans, tomatoes, parsley and bay leaf and bring to a boil. Reduce heat to simmer and cook the soup, covered, for one hour. Stir in the pasta and pesto, simmer the soup, covered, for 20 minutes. Season the soup with salt and pepper to taste. Remove bay leaf and serve the soup with the cheese. Makes 8 servings. Soups on page A40