yellow split pea salad

• 1 Cup of yellow split-peas
• 2 Large tomatoes
• 2 Avocados
• 3 green onions or one medium white onion
• 1/2 cup of minced parsley leaves
• 1/4 cup of tahini
• 1/4 cup of yogurt or cashew cream (vegan style)
• 3 garlic cloves
• 1/4 cup of lemon juice
• 1/2 cup of olive oil
• A pinch of cumin, salt to taste, a pinch of paprika
• Optional:  Cabbage leaves to serve in
• Optional ingredients:  pine nuts or favorite nut, chopped celery

METHOD:

1. Soak the peas overnight  and cook the next day in a lot of water until done.
2. Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
3. In a small bowl, place the mashed garlic, tahini, yogurt, lemon juice and stir until smooth; add the olive oil and stir to combine well. Add the cumin and paprika and a dash of salt if needed and pour the dressing over the peas and veggies. Mix well and serve option to serve over cabbage leaves.

healing broth

Ingredients
4 carrots, chopped or 1 sweet potato, cubed
2 stalks of celery, roughly chopped
2  onions, sliced
1 cup parsley, finely chopped
1 cup of shiitake mushrooms, fresh or dried (optional)
2 tomatoes, chopped (optional) 
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes 

Preparation
Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth or leave the veggies in to enjoy as a light healing soup.

recipe from Medical Medium

spinach soup

Ingredients:
1 pint of grape tomatoes or 3 plum tomatoes
1 bag of baby spinach or 1 bunch of leafy spinach
1 stalk of celery
1 small clove of garlic
1 orange, squeezed
1-2 basil leaves or a few sprigs of cilantro
1/2 avocado 

Preparation:

1. Blend the tomatoes, celery, garlic and orange juice.

2. Add the spinach a handful at a time until well blended.

3. Lastly add the 1/2 avocado and herbs and blend until creamy and smooth.

4. Pour into a bowl and enjoy. This soup is best eaten soon after preparation.

recipe from Medical Medium 

jambalaya (sausage, chicken and or shrimp)

1 medium onion chopped
2-3 stalks of celery chopped
1 small green pepper chopped
2 cloves of garlic, chopped

1 T of avocado or EVOO

Add oil to a large pot, when oil is heated, add chopped veggies, & saute for 3 mins.

Add 1 lb of 1/2" sliced Andouille Sausage and brown

1 can chopped tomatoes with green chilies or jalapeno or Rotel

Add 2 cups chicken broth

Add 1 c brown long grain jasmine rice

2-3 tsp Tony Chachere's

Cover, simmer and cook for about 15 minutes

Add 1 lb of bite size uncooked chicken, cook another 10 minutes and taste.

If the rice is about tender, add 1 lb of shrimp near the end

Add 1/4 c chopped parsley after rice is tender

Serve immediately, add LA hot sauce as desired and ENJOY!

asparagus wrapped in prosciutto

asparagus sprigs
cream cheese
prosciutto

Preheat the oven to 375 degrees.

Break the asparagus at the end where it naturally breaks.  Clean and dry.  Carefully place a 4 inch piece of prosciutto on a cutting board.  Place a small amount of cream cheese in the middle of the piece of prosciutto.  Place the asparagus on the cream cheese and wrap it up in the prosciutto.  Place the wrapped up asparagus on a baking sheet.  Bake for about 8-12 minutes depending on the size of the asparagus sprig.  Serve immediately!

Grandma Thelma's Italian Sauce

2 lbs of ground beef or turkey

1 lb Italian sausage (hot)

3 cans tomato soup (10 ¾ ozs)

3 cans tomato sauce (29 ozs)

2 cans tomato paste (12 oz)

3 c water

½ tsp celery salt

½ tsp marjoram

½ tsp dried mustard

3 tsp oregano

½ tsp thyme

1 large clove of garlic

3 chopped onions (med)

½ lb pepperoni (chopped finely)

1 T worchershire sauce

1 T brown sugar (I generally skip this)

2 green peppers chopped

 1 pint chopped mushrooms

Salt to taste after a couple hours of cooking.

Mix, cover and bake at 325 degrees for 3 hours. (great for the crockpot or Dutch oven)

option:  pepper flakes to desired spiciness

brussel sprouts & cranberries

Brussel Sprouts & Cranberry Salad or Side Dish

4 c brussel sprouts, thinly sliced

1/2 c fresh sliced cranberries or 1/3 c dried cranberries

1/4 c EVOO

1/4 c fresh squeezed lemon juice (lime can sub)

1/2 toasted pine nuts or slivered almonds

1/3 grated or shaved pecorino or parmesan cheese

1/3 chopped green onions including the green tops

salt and pepper to taste

This can be served as a salad or a warm side dish

Salad:  toss the brussel sprouts, 1/3 c dried cranberries and the EVOO, add the rest of the ingredients, stir and let sit for about 30 minutes.  Adjust seasoning to taste for salt.

Side Dish:  Preheat oven to 375 degrees.  Spread the brussel sprouts, fresh sliced cranberries and 1/2 of the EVOO on a baking sheet.  Toss to evenly distribute the EVOO.  Roast for about 15-20 mins, stirring gently every 5-10 mins.  The edges of the bs will begin to brown and caramelize.  Roast to desired doneness.... prefer a touch of crunchiness.

Remove from the oven, place in a serving bowl and add the remaining ingredients.  Serve immediately or at room temperature.

(if fresh cranberries are too tart, use dried cranberries but add after roasting the bs)

found online somewhere and made a few tweaks....cb