health

Split Pea Soup

SPLIT PEA SOUP

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  • 7-8 cups vegetable broth

  • 16 oz dried split peas

  • 1 medium onion, quartered

  • 1 carrot, roughly chopped

  • 1 ½ cups fresh spinach

  • 1 bay leaf

  • 2 cloves garlic

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tsp. Liquid Smoke

Add all ingredients to slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. When soft, remove the bay leaf, and put the rest of the soup in a blender (in batches) and blend until smooth. Add more water or vegetable broth if soup is too thick. 

This recipe also works well in a pressure cooker. Add all ingredients to the cooker. Set on high pressure for 10 minutes. Then proceed with other steps.

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Sweet Crispy Rice Bars

Ingredients

1 1/2 cups old-fashioned oats

1 1/4 cups crispy brown rice cereal

1/2 cup walnuts, coarsely chopped

1/4 cup raw pumpkin seeds

1/4 cup flaked coconut

1/4 cup chopped dates

1/4 cup dried cranberries

3/4 tsp. cinnamon

1/4 tsp. salt

1/2 cup brown rice syrup

1/4 cup creamy natural peanut butter

1 1/2 tsp. vanilla extract

 

 

 

 

 

 

Instructions

Preheat oven to 325° F.

Combine oats, brown rice cereal, walnuts, pumpkin seeds, cranberries, dates, cinnamon and salt in a large bowl and set aside.

Stir together brown rice syrup and peanut butter in a small saucepan.  Heat over medium heat until mixture softens and bubbles slightly.

Remove from heat and stir in vanilla.

Pour syrup mixture over oat mixture and stir until well combined. (It should be very thick.)

Spread mixture in a 9x9 pan, lined with parchment paper.  Press down on mixture with the back of a wooden spoon to even out.  Alternatively, you may lightly wet hands and use them to press the mixture.

Place in oven and bake for 15 minutes.

Remove from pan using the parchment paper to lift it out.  Let it cool for a few minutes.

Slice into bars with a serrated knife.

When totally cool, either serve, or wrap bars individually in plastic wrap and store in the refrigerator for up to 2 weeks, or in the freezer for one month.

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