Split Pea & Potato Soup (slow cooker)

Split Pea & Potato Soup (Slow  Cooker)

split pea and potato soup

We love split pea soup but sometimes it’s a little too thick and heavy for Spring/Summer.  Here’s a recipe for a lighter version that’s just as delicious, has very few ingredients and cooks in the slow cooker.

This recipe is great for vegetarians, it’s also economical and very simple to prepare.  Enjoy!

Recipe

  • 8 cups of water
  • 2 cups yellow split peas (rinsed & drained)
  • 1 cup diced potato
  • I cup diced onion
  • 1 tsp minced garlic (or substitute 1/2 tsp garlic powder)
  • 1 tsp salt
  • ½ tsp pepper

Combine all ingredients in your slow cooker. Cover and cook on high for 6-7 hours.

Add salt and fresh cracked pepper to taste.

Variations:  Add chopped celery and/or carrots.

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Chunky Granola (Gluten free)

Big chunky bits of granola to satisfy the sweet tooth. Quick, easy, gluten-free, vegan and delicious!

Chunky Granola

Chunky Granola

  • 1 1/2 cups oats

  • 1 tbsp coconut oil (melted)

  • 2 tbsps nut butter (I used almond butter)

  • 3 tbsps honey

  • 1 tsp vanilla

  • ½ tsp sea salt

  • ½ tsp cinnamon (optional)

  • 1 cup total of dry *options  ( I used ¼ cup choc chips, ¼ cup chopped medjool dates, ¼ cup dried cranberries, ¼ cup hemp seeds)

*Options are limitless eg. Coconut, almonds, walnuts, raisins, peanuts, dried fruit etc

 

  • Preheat oven to 325 degrees.

  • Mix all ingredients together well.

  • Pack mixture down flat on a baking sheet that has been covered in parchment paper (optional)

  • Bake approximately 15 mins (longer if you prefer a more toasted granola)

  • Allow to cool. Break apart into chunky pieces.

  • Store in an airtight container.

Mexican Quinoa

Mexican Quinoa

 

I love it when I come across a recipe that is not only delicious, healthy and easy but its also made in one pot in 30 minutes!

Mexican Quinoa

  • 1 tbsps Olive Oil
  • 2 cloves garlic (minced)
  • 1 jalapeño (minced)
  • 1 cup quinoa  (rinsed well & drained)
  • 1 cup vegetable broth
  • 1 can black beans  (rinsed & drained)
  • 1 large can diced tomatoes (can use fresh peeled & diced)
  • 1 can kernel corn
  • 2 tsps chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1-2 avocados (diced)
  • 2 tbsp lime juice
  • Chopped cilantro or green onion to garnish
  1. Heat oil over medium heat.  Add garlic and jalapeño and cook for 1 minute stirring frequently.
  2. Stir in quinoa, broth, black beans, tomatoes, corn, chilli powder, cumin, salt and pepper.
  3. Bring to a boil, cover and reduce heat. Simmer until quinoa is cooked, approximately 20 minutes.
  4. Remove from heat and stir in avocado and lime juice.
  5. Garnish with cilantro or green onion.

I can think of so many ways this recipe can be changed to suit your needs and leftovers can be stuffed into green peppers or squash, or try adding shredded cheese.

 

 

Adapted from Damn Delicious

 

 

Butternut Squash & Potato Soup

Ever had one of those little food experiments that turn out far better than expected? Me neither, until last night.

It is so hot and dry here right now that we seem to be living off salads, smoothies and BBQ suppers and yesterday was no exception.  We didn’t want anything fancy so ended up with potatoes, onions and garlic cooked in foil, veggie patties and good old baked beans.  As usual I made too many potatoes for just the two of us (I would argue you can never have too many potatoes but that’s the Brit in me), there wasn’t enough left over to make another supper so I needed another idea.

Earlier that day I had thawed out a bag of cooked butternut squash which I had mistaken for cubed cantaloupe (it was a bit disappointing when I went to make a smoothie for lunch but it will teach me to label next time).  Anyway a light bulb came on and I threw the butternut squash, leftover potatoes, onions and garlic, 2 cups of water, 1 veggie stock cube, a bit of salt and pepper in my blender and voila!

butternut squash & potato soup

The results were sooo good.   I think that roasting the potatoes, onions and garlic with some olive oil and seasoning in a foil packet added so much flavour to the soup that I don’t think I could have replicated it if I had made the soup from scratch.

Tonight’s menu….my new delicious soup experiment, a fresh green salad and gluten free dinner rolls.

It’s a good day!

Pear, Apple & Spinach Juice

Pears

Pears are often recommended as a hypo-allergenic fruit and is often the first juice introduced to infants due to its mild taste.  The health benefits of pears are plentiful and are known to help prevent high blood pressure, stroke, cancer, high cholesterol, constipation and inflammation.

Drinking pear juice provides a cooling effect which helps soothe sore throats and fever.  It is also known to provide a quick natural source of energy and some studies suggest it can help boost the immune system so drink pear juice when you feel run down.

Pears are plentiful and cheap right now so take advantage and stock up.

Here’s a great energy boosting juice that will help start your day off on the right track.

Pear, Apple and Spinach Juice

  • 2 pears
  • 1 apple
  • 1 handful spinach (or kale)
  • 1 slice lemon
  • 1/2 inch fresh ginger

Deep Purple

deep purple

1/2 head small red cabbage

2 apples

1 slice lemon

1/2 inch ginger

 

Red Cabbage – Full of vitamin K and anthocyans which help with mental function and concentration. Is said to lower blood sugar levels and boost insulin production. The high potassium content helps with high blood pressure by opening up blood vessels, easing the flow of blood. Contains the cancer preventative compounds lupeol, sinigrin and sulforaphane, which are known as cancer preventative compounds that stimulate enzyme activity and inhibit the growth of cancer tumors

 

Apples –  Extremely rich in important antioxidants, flavanoids, and dietary fiber.  The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

 

Lemon – Helps restore balance to the body’s ph.  Rich in vitamin C and flavonoids that work against infections like the flu and colds. Stimulates liver detoxification and helps to clean the bowels.  Helps dissolve gallstones, calcium deposits and kidney stones.  Have powerful antibacterial properties and helps strengthen blood vessels, contains 22 anti-cancer compounds.

 

Ginger –  Widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence, stomach upset, colic,  morning sickness and motion sickness. Helps with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.