fall

Sassy Split Pea Soup

unnamed

  Split pea soup is ridiculously easy to make and really good for you because the peas are so high in protein. You might have seen pea protein powders taking over the shelves at your local health food store or Whole Foods, and that's why.

Rather than consume highly-processed protein powders (I'm tossing the canister I bought last month) can I suggest you make this soup instead?

I call it Sassy Split Pea because I added a ton of garlic, enough to keep a vampire away as well as everyone else, and a dash of chili powder, curry powder and some other spices and herbs because I was in a creative mood. I felt a little sassy tossing stuff in there that wouldn't normally be included in a recipe. I felt a little rebellious.

As we head into cooler weather, make this soup in large amounts and freeze for those nights you don't feel like cooking.

 

Sassy Split Pea Soup (with or without bacon)

2 cups green split peas 4 cups water or broth (add 3 bouillon cubes to the water if you aren't using broth) 3 small carrots, sliced 1 medium Russet potato, diced 3 large cloves of garlic, minced 3 pieces well-done organic, uncured bacon (like Niman Ranch or Applegate) 1 cup frozen mixed vegetables 1 cup collard greens, finely chopped

1/2 tsp dried sage 1/2 tsp dried thyme 1/2 tsp curry powder 1/4 tsp chili powder 1/2 tsp sea salt

 

Soak the split peas in a large pot, covered with water for 4-5 hours. Strain and rinse. Fill pot with 4 cups water or broth and bring to a boil. Add peas and reduce heat to medium, stir and let peas cook for 20-40 mins, checking often and stirring.

Add carrots, potatoes, collards and spices. Simmer for 10 minutes. Add remaining ingredients and simmer until peas are broken down completely and vegetables are soft.

Serve hot alongside some multi-grain or gluten-free toast with butter.

 

Harvest Green Smoothie

It's Fall! Fall is my favorite. The leaves. The cooler temps. The food! Oh yes, the food.

I also get that little flutter of fear that I associate with all the eating that happens starting with the candy fest called Halloween. From here on out, it's a few months of straight celebratin' and feastin'.

Good thing I've done so much work on my relationship to food. Old habits die hard, that's for sure. But I definitely notice my old habits have changed from four years of practice!

Starting with this beauty.

pump
pump

I call this my Harvest Green Smoothie because it was a combo of some local and seasonal foods and had a massive dose of fresh, local green kale--two varieties!

Everyone is all over kale these days because it's probably one of the most nutrient-dense foods available. You can pack in tons of vitamins and minerals with a serving of these tasty and versatile leafy greens. 

I used lacinato and green kale in this smoothie. Why two varieties? Well, like people, food has unique properties and qualities. The wider the range of diverse foods in your diet, the more you benefit from everything all those different foods have to offer. Same goes for people. Think about it. ;)

Lacinato kale is often called DINOSAUR kale. Do I have to tell you why?

dino
dino

And then plain old green kale. Those aren't my hands.

green
green

OK, so here's the recipe. Hope you enjoy!

HARVEST GREEN SMOOTHIE

Ingredients

2 frozen bananas, in chunks

1/2 cup canned pumpkin

2 cups kale leaves, washed and removed from center spine

1/2 cup fresh, local apple cider

1/4 cup fresh, cool water

1 pinch ground cardamom

1 pinch ground cinnamon

Instructions 1) Blend and drink, first thing in the morning!

 **cinnamon helps regulate blood sugar. Helps with those nasty energy dips around 10am and 3pm**

Between this drink, my morning 2-mile run and some coffee around 11am, my energy levels were through the ROOF until 10:30pm last night.

Enjoy--and try to make a new friend today.