The Wonderbag and it's Story

Sarah Collins grew up in South Africa. After years of watching families, many of which were single-parent households with more than a handful of children, struggle to stay at even a poverty-stricken financial level, Sarah knew she wanted to do something to help her country. Suffering major power cuts throughout the country, Sarah watched as families tried cooking as much food as they could during designated times when power was on so they could turn around and sell it for as much money as possible, which still was barely enough to even survive. Then, one night Sarah awoke from a deep sleep with an idea. After remembering that her grandmother used to stack cushions against her pans well after the stove was turned off to continue cooking meals, Sarah had an idea so good that she even woke up her roommate to tell her.

Sarah Collins with Rwandan women.

One of Sarah's friends helped her sew up a prototype. Through years of trial and error she had finally perfected an item that she was incredibly passionate about. Sarah invented The Wonderbag; a beautifully decorated, well-insulated bag specifically designed to fit around a hot pot and would continue cooking it or keep it hot for up to 12-hours.

The Wonderbag is a non-electric, heat-retention cooker. It allows food that has been brought to a boil to keep on cooking well after it has been removed from its heat source. It's pretty easy. You start cooking your soup on the stove. Once the soup has come to a boil, stick the entire pot inside The Wonderbag and it will continue cooking. The Wonderbag comes with a book that includes recipes and tips for timing your meals.

Not only was this going to help people who purchased it, but it was going to help those that didn't purchase it as well. For every Wonderbag purchased in the U.S., one is send to a family in Africa as well!

For more information about Sarah Collins, The Wonderbag, and her story, click here.

SAVORY BEAN AND SPINACH SOUP

INGREDIENTS:

• 42-ounces organic, fat-free, low-sodium vegetable broth (no MSG)
• 1 15-ounce can tomato puree (tomato sauce will work)*
• 1 15-ounce can small white beans or Great Northern beans, drained and rinsed*
• 1/2 cup uncooked brown rice
• 1/2 cup finely chopped yellow onion
• 1 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 garlic cloves, chopped
• 2 cups coarsely chopped fresh spinach or kale leaves (whichever you prefer, or you could use 1 cup of both)
• Shredded goat cheese (optional)

Always rinse your beans.

DIRECTIONS:

1) In a 3.5- to 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

2) Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting for 2.5 to 3.5 hours.

3) Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Hint: This is a great little soup to make for guests as a pre-dinner item. Garnish it with a little pile of shredded cheese on top and a fresh sprig of parsley. This goes well paired with fresh baked, small loaf of french bread.

Nutrition Facts per Serving: 150 calories, 9g protein, 31g carbs, 3g fat (1g sat fat), 8g fiber

{Original recipe from 'Mind, Body + Spirit Fitness' website. Changes were made to make it my own.}