Hearty Split Pea Soup with Brown Rice and Carrots

Split Pea Soup with Brown Rice and Carrots

Split Pea Soup with Brown Rice and Carrots

This is a meal in a bowl- SO hearty and satisfying. Amazing way to use up left over cooked rice also! You can find smoked salt in the bulk section of the market or it also available online at specialty purveyors- it gives it an earthy delicious flavor paired well with the chipotle. Add sautéed or cooked greens in at the end of cooking for added flavor, texture and nutrition. I eat this shit morning noon and night.

Wheat-Free, Gluten-Free

2c green split peas, cooked

1 large onion, coarsely chopped

1 clove garlic, smashed and minced

1 large carrot, cut into rounds

1” piece of fresh turmeric, grated

2t chipotle powder

1/2t fresh ground black pepper

1/2t cayenne pepper

1t smoked salt

1 1/2c cooked long grain brown rice

3T extra virgin olive oil

6c boiling water

1t pink salt to taste


Bring 6c of water to a boil.


In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the peas, smoked salt, chipotle powder, black and red pepper. Add the peas, mixing them into the vegetables. Add the boiling water and the cooked rice. Bring to a boil and reduce heat and simmer for 30-40 minutes. Th consistency is personal, for a heartier, stew like soup, cook longer with more water but let most of the water cook out. Be sure to adjust your seasonings. In the last 10 minutes of cooking, add the carrots rounds, partially cover the soup so that they will steam/cook in the soup but still hold their shape.

Summer Tofu Scramble

*summer scrambled tofu

Another crazy hard crossfit workout this morning!!! Thrusters and GHD sit-ups – SO GOOD. Came home on a mission to eat and had two lovely heirloom tomatoes on the counter that were screaming to be used. I chopped them up and remembered I had both basil and arugala pesto in the fridge. Seeing as I used all of my miso paste up making the pesto, I used what I had left of the miso and supplemented with the arugala pesto AND OH MY GODDESS…..YUMNESSSSS!!!!

Summer Tofu Scramble

1 package (15oz) firm tofu, crumbled

2T coconut oil

1c fresh summer tomatoes- heirlooms are best- medium dice

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

2t miso

1T prepared arugala or basil pesto

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the diced tomatoes and the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

 Mix the miso paste into the scramble, then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

Chocolate Almond Power Smoothie

*Chocolate Almond Power Smoothie

Chocolate Almond Power Smoothie

1c nut milk

1T hemp seed

2 Medjoul dates

2T Raw Almond Butter

1T Chia Seeds

2t maca powder

1T gold flax seeds

2T raw cacao powder

1T coconut sugar

1t vanilla

1 scoop protein powder


1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

1c ice

Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.

Vanilla Chia Seed Pudding

*chia seed pudding

With its tapioca-like consistency, this recipe makes for a great tasting and deliciously filling raw food dessert or healthy breakfast. It is an amazing source of omega-3’s and beneficial energy nutrients.  Feel free to add more or less sweetener, vanilla, or other ingredients like hemp seeds, walnuts, fruit etc.

Vanilla Chia Seed Pudding

2 cups sweetened cashew nut milk:

    1/2c raw cashews

2c water

    2T coconut sugar or raw agave

    1t vanilla

    1T coconut oil

    Pinch pink salt

1/3c chia seeds

Pinch cinnamon *opt


Make the sweet nut milk. In a medium sized bowl, add the seeds and pour the milk in, stirring every 30 seconds or so for about 5-6 minutes; the chia will begin to plump and swell. When all is well combined, let stand for 20-30 minutes stirring the mixture every 5 minutes or so until it thickens into a nice tapioca pudding consistency. I prefer eating this after at least an hour or even over night but is delicious and a bit crunchy earlier on. Serve on its own or with fresh fruit.