Curry Split Pea Soup:Mmm! Mmm! Delicious

Split pea soup is one of my favorite soups and I am a soup lover. I love how it hugs my soul and warms me up in the winter time and soothes me in the summer time. I also love curry spice to take it to another level.
Here is my version of Curry Split Pea Soup:

1 cup dried split peas
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 sprigs of fresh sage
1 vegetable boullion cube
5 cloves garlic, chopped
1/2 cup onion, diced
1 tblsp. curry powder
1/8 tsp. cayenne pepper
1 tblsp. vegan/turbinado sugar/Agave
1 carrot, diced
1/4 cup oil
salt & pepper to taste
5 cups vegetable broth

In a stock pot, on low to medium heat, add oil, curry powder, cayenne, garlic, onion, thyme, sage and rosemary Constantly stirring as spices are simmering and sweating. After onions become translucent, add vegetable broth and turn up heat to medium high. Add split peas, carrots and vegetable boullion cube.Cover and boil until peas become soft. Then add sweetner and salt & pepper to taste. To make soup smooth and thick, blend a hand held blender in soup until a thick consistency forms. Enjoy!
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Raw Cabbage Salad

Here is another raw recipe for my raw food connoisseurs. This dish is so fresh and delicious.

Ingredients:

1 cup green cabbage, chopped
1 cup red cabbage, chopped
1 cup carrots, shredded
2 thinly sliced red oinion
2 thinly sliced white/yellow onion
1 cucumber, shaved & sliced thinly
1 orange, squeezed
1-2 Tbl. Tamari/Shoyu sauce
1 pinch of cayenne pepper
1 tsp. dried oregano

Combine all ingredients and toss well. Keep in refridgerator for 30 minutes. Serve with a Tahini dressing and enjoy.

I am loving this salad.


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Quick & Easy Raw Recipe

By Monique Sharp

I just came up with an easy & quick raw recipe after completing the Master Cleanse aka Lemonade Diet. Which I have to say has done wonders for me. I am guilty of being a starchitarian and gained weight which caused my back to ache horrificly every morning when I get out of bed. After the cleanse, I noticed I do not have any back pain and unnecessary weight just dropped off of me.

I am so thrilled that my back is not hurting. Now, I have to maintain by continuing to consume more raw foods than cooked starchy foods to have a balance. Also, for the New Year maintain an exercise regimen.

This recipe I made is a two in one shot. I am able to have a drink and a meal in one step. The recipe is called Carrot Parsnip Tuna Wrap with Tahini Dressing:

Ingredients:

1 lb. organic carrots(skin peeled)
1/2 lb. organic parsnips(skin peeled)
1 Stalk of Celery, diced
1 Tbl. dulse/kelp
2-3 garlic cloves, minced
1/8 tsp. cayenne pepper(optional)
pinch S&P to taste
1 lemon, freshly squeezed
Nori wraps
Avocado slices
2-4 thin slices of 1 cucumber
sprouts(optional)

Tahini Dressing:

1/2 cup raw Tahini
1 lemon, freshly squeezed
1/4 cup olive oil
1 Tbl. Tamari sauce
Mix all ingredients well with a spoon until smooth and creamy.

In a juicer, add carrots and parsnips and juice. Remove pulp and place in a small mixing bowl. Add celery,dulse/kelp,garlic,cayenne, lemon juice and s&p and mix. Add 1-2 tablespoons of carrot/parsnip juice to mixure for moisture.

Take one sheet of nori, slice into 4 squares. Take 1 square and place a scoopof carrot tuna on sheet and spread. Add cucumber slices, avocado slices and sprouts. Roll nori and repeat the process. Dip rolls into Tahini dressing and enjoy.

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