FoodNuts! |
Food Nuts is a group of friends who’ve been traveling, eating, and having a great time around the world for the past few years. We’re interested in food, wine, fun, friendship and sharing our experiences. We are most definitely not food elitists (we like bacon in all it’s wondrous forms), we aren’t wine snobs (we love a good bargain) and we’re certainly not stuck-up-sticky-beaks. We love to laugh. Especially at ourselves. Most of us live in the Santa Clarita Valley of Southern California. However, one of us lives in Irvine, one in Jacksonville, FL, one has a farm in Oregon, and our newest addition, the Chief Correspondent from our Bacon Bureau, hails from Chicago. |
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Very Veggie Split-Pea Soup
JL’s Very Veggie Split-Pea Soup
Makes 6 cupsINGREDIENTS
*2 golden beets
*5 kale leaves
*6 swiss chard leaves
*1 cucumber
*1 zucchini
*6 stalks of celery
*2 T olive oil
*1 small onion, diced
*3 cloves garlic minced
*1 bay leaf
*1 t each: rosemary, coriander, saffron strands
*2 cups dry split peas, rinsed and drained
*2 cups of water
*Juice of one lemon
*Salt & Pepper to tasteMETHOD
Juice the first six ingredients. This should make approximately 4 cups of green juice.
Heat olive oil in the pressure cooker. Saute onion and garlic and stir frequently for 2 – 3 minutes. Add rosemary, coriander and saffron strands. Toss in the bay leaf and add the split peas, vegetable juice and water. Bring to high pressure and remain at high pressure for 6 minutes followed by natural release. Upon release of pressure, carefully remove the lid from the pressure cooker, away from you. Stir in the juice of one lemon and begin to add salt and pepper to taste (I went with 1 t sea salt and 1/2 t black pepper).
Remove bay leaf and serve.
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
