Tuesday, October 28, 2014
2 cups split peas, rinsed and drained
5 cups water
3 bay leaves
1 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, crushed
2 medium carrots, diced
2 celery stalks, diced
1 medium red bell pepper
1 Tbsp. dried thyme
1 tsp. dried rosemary
1 tsp. sea salt
3 cups vegetable or chicken stock
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
½ tsp. black pepper
1. Place the split peas into a 6-quart pot with the water and bay leaves. Cover, and simmer over medium-low heat for 45 minutes, stirring occasionally. Add more water if needed
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they begin to soften, 3-5 minutes. Add the carrots, celery, and bell pepper and sauté for a minute. Add the thyme, rosemary, and sea salt and sauté 3 to 5 minutes more.
3. Add the cooked vegetables to the pot with the cooked split peas, then add the stock and stir well. Simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, and black pepper. Adjust salt and seasonings to taste.
4 large eggs
1 medium ripe banana
½ cup water
2 cups almond flour
⅓ cup arrowroot powder
½ tsp. baking soda
¼ tsp. sea salt
butter or coconut oil for cooking
1. Place all ingredients, except the butter or coconut oil, into a blender and blend until smooth.
2. Add a few tsp. of butter or oil to a hot skillet. Pour in the batter, about ⅓ cup per pancake, and cook for 60-90 seconds on the first side; then flip and cook for about 60 seconds on the other side.
Tuesday, October 14, 2014
|This is a fun and easy way to serve squash. It can be a main dish or a starter. You can scoop the mixture onto crusty bread and top with some aged cheese or skip the bread and eat straight up. Adapted from Better Homes and Gardens.|
1 butternut squash, halved lengthwise and seeded
1 Tbsp. olive oil
¾ tsp. salt
¾ tsp. salt
2 cups pomegranate juice or port wine (I used a mixture)
¼ cup red wine vinegar
1 cup dried apricots, chopped
½ cup dried cherries, chopped
½ cup salted whole almonds, chopped
aged white cheddar or another favorite (we used Prima Dona which is a parmesan-Gouda mix)
Toasted whole grain bread, optional
1. Preheat oven to 425º. Lightly coat a large baking tray with oil.
2. Rub Squash halves with oil, then sprinkle cut sides with ½ tsp. salt. Place squash, cut side down, on the baking sheet. Roast until easily pierced with the tip of a sharp knife, about 35 minutes. Transfer to a platter, cut side up.
3. Meanwhile, in a saucepan combine the juice and/or port, vinegar, ¼ tsp. salt. Bring to boiling over medium heat and cook, uncovered, 4 minutes. Add apricots and cherries. Remove from heat; let stand 10 minutes then remove fruit with a slotted spoon and set it aside. Return saucepan to the stove over medium-high heat. Bring to boiling and cook until reduced to about ½ cup (approx. 20 more minutes). Remove from heat and stir in the fruit and nuts. Season to taste with salt and pepper.
4. Spoon mixture into squash and place any extra in a serving bowl.
5. To serve, top with shaved cheese or place cheese on bread before spooning squash and fruit mix on top.