Anytime I’m ever ill or left with no appetite, the one comfort food that always seems to taste good and ease my tummy is split pea soup. Especially for those days when meat turns you off, split peas are a rich source of protein and fibre. This recipe only takes 4 ingredients, is ultra simple to make, and is even simpler to store for later.
In case you haven’t noticed yet – I am a big fan of recipes that can be frozen and stored for later, like this one. We’re all pressed for time, and it’s a real treat to have a healthy, ready-made meal at your fingertips!
1 package Green or Yellow dried split peas
1 Onion, peeled and diced
1 tbsp Olive oil
2 tbsp Harvest Sun Vegetable Bouillon mix
- Rinse split peas thoroughly until water runs clear. Transfer to large saucepan and fill with water (water level should reach about 2-3 inches above peas). Bring to boil, then lower heat and simmer 30-40 minutes, until peas split open and are tender.
- While peas are cooking, fry onion and olive oil over medium to medium-low heat for 10-15 minutes until browned and caramelized. Stir occasionally, and do not allow onions to burn.
- Once peas have finished cooking, drain water so that only a half-inch of water remains above the split peas. (The less water you leave behind, the thicker your soup will be, but you still need enough water to be able to blend it).
- Stir in caramelized onion and vegetable bouillon mix.
- Using a hand blender (or stand up blender or food processor), lend soup until smooth and creamy. Serve immediately, or freeze in sealed plastic containers to enjoy later!
Valentine’s Day is just around the corner! Enjoy this wonderful recipe for sinfully healthy and delicious chocolate – gluten-free, dairy-free and sugar-free too. There are only four simple ingredients to this recipe, and they can all be found at your local health food shop. For an extra fancy treat, you can find candy moulds at Bulk Barn or other cake decorating supply stores. Shopping tip: when looking for cocoa butter, be sure to purchase food-grade product.
200 mL Pure 100% cocoa butter
1 cup Raw honey (creamed, not liquid)
5 tbsp Raw cacao powder
1 tsp Sea salt
- In a double boiler, melt cocoa butter and honey together over medium-low heat, stirring frequently.
- Stir in cacao powder and sea salt.
- Transfer to blender and blend until thick and creamy.
- Pour into parchment lined dish (I use a square corningware dish). Cool in refrigerator overnight or until set. Cut into pieces and enjoy! Keep remaining chocolate n the fridge until finished.
This past Monday marked the lunar New Year and the beginning of the Year of the Dragon. This is an exciting year as it is said that the year of the Dragon brings good fortune and that 2012 will be a year of transformation. This is such a celebrated and much anticipated year in the 12-year Chinese zodiac calendar, that the world is expecting a whopping 20% jump in Chinese baby births!
So in honour of the New Year, I’m delighted to share my version of a commonly enjoyed sweet soup, often served as dessert. This is one of the simplest Chinese recipes you can make and makes a light and warming final touch to any meal.
1 large Sweet potato, peeled, cubed
4-6 Taro roots, peeled, cubed
2 inches Fresh ginger, peeled, sliced
8 dried Red Chinese dates
2 tbsp Honey
1. Fill large saucepan with water and bring to a boil. Add all ingredi-nts to pot.
2. Reduce heat to low and simmer, covered, 30-40 minutes until root vegetables are very tender.
3. Serve hot or cold. Add more honey to taste as desired.