This dish is delicious on top of rice or any grain of your preference.
1 large white onion, chopped
2 cloves of garlic, chopped
2 cups of pre-soaked yellow split peas
5 cups of vegetable stock
Bunch of spinach
Salt and pepper to taste
1/2 teaspoon of turmeric
1/2 teaspoon of cumin
Sauté onion in a little water until soft
Add garlic and yellow split peas
Stir for one more minute then pour over vegetable stock and add spices
Bring to boil then simmer for 20-25 minutes until cooked
Add spinach and stir until spinach is soft
Serve hot or even cold
Pea and Fresh Mint Soup
3 cups of frozen peas
Handful of chopped fresh mint
One small sweet potato, diced into small pieces
One medium onion, finely chopped
2 cloves of garlic
5 cups of hot water with one cube/spoon of vegetable stock
1/4 teaspoon of Himalayan salt
Pinch of ground black pepper
1/2 teaspoon of cinnamon (optional)
Sauté onion and garlic in a little vegetable stock water until golden
Add sweet potato and stir for five minutes, adding more stock water so not to stick
Add peas (rinsed to be room temperature) and mint for a couple of minutes
Pour over the rest of the vegetable stock
Add herbs and spices
Bring to boil and then simmer for 20 minutes
Blend and serve hot
Healthy Biscuits
3 small Cyprus bananas, mashed
1 pinch of iodized sea salt
1 drop of vanilla extract
1 tablespoon of coconut oil
1/3 cup of Date syrup
2 tablespoons of almond milk
1/2 teaspoon of cinnamon powder
1/2 cup of coconut flour
1/2 cup of whole grain oats
1/2 cup of mixed granola
2/3 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1 teaspoon of sesame seeds
1 tablespoon of ground flax seeds
Preheat oven to 180 degrees
Mix all the wet ingredients first
Add the dry on top and make sure to mix in the baking powder/bicarbonate of soda into the flour before mixing everything together
Take less than a tablespoon worth of mix and make into a small ball.
Place on baking paper and press down to make a circular biscuit
Repeat – you should get about 16 biscuits
Bake for 15 minutes
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