We are huge soup fans in my house. Cold winter days always brighten up a bit when there is a warm, hearty bowl of soup on the table. This is one of my favourite recipes, and we serve it for lunch or dinner at least once a week. It's delicious and filling and super easy to make. It also freezes well, so I always cook up a little bit extra to put away for those nights when I am too busy to cook. It's hard to believe there is no added cream or dairy in it, as it blends up super rich and creamy. With just four ingredients and a little salt and pepper, I guarantee it will be a new favourite in your home too.
1 package (900gr) yellow split peas
10 cloves garlic
4 litres chicken broth
salt and pepper to taste
Bring broth to a boil.
While heating, clean and chop leeks and peel garlic.
Add split peas, leeks, and garlic.
Heat to a low simmer for 35 - 45 minutes, until peas are soft and cooked through.
Blend thoroughly with an immersion blender.
Season with salt and pepper to your liking.
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This is one of my regular go-to appetizer recipes for get togethers and parties. It's really quick to pull together and looks impressive when you serve it. Even better? It’s a vegetarian dish and a healthy one, which is a nice change from your usual appetizer line-up. You can make the falafel up to a week in advance, which makes this a snap to put together minutes before you need to serve it. I like to pan fry the falafel in a tablespoon of oil instead of deep frying, which still makes it crispy while keeping it healthy. The pomegranates and pistachio topping add a nice crunch and touch of sweetness. All around - this recipe is a real winner!
1 package falafel mix
1/2 onion, minced
1 large handful parsley, minced
1 container hummus
1 container tzatziki
1/2 cup shelled pistachios, roughly chopped
1/2 cup pomegranates
zest of 1/2 lemon
handful fresh mint, chopped
handful fresh cilantro, chopped
Prepare falafel mix according to package directions. Add minced onion and parsley. Cook according to package directions or if you want to make a ‘lighter’ version, just shallow fry the falafel instead, making sure to turn them as they brown. Set aside to cool.
Falafel can be made up to one week in advance and stored in the refrigerator.
To serve, take a large platter and spread the container of hummus on one side of the plate and the container of tzatziki on the other.
Scatter falafel balls evenly across the platter.
Top with pistachios, pomegranates, lemon zest, mint and cilantro.
These crunchy chewy little bites of goodness are so quick to throw together and bake in about 15 minutes! The absence of flour or egg yolks make them pretty healthy on the typical cookie scale too. They aren't the 'prettiest' of cookies - but what they lack in looks they definitely make up for in flavour. I like to spike mine with some spicy accents that work well with chocolate. In this version I added a bit of cardamom and some star anise to take that rich chocolate flavour right over the top.
These easy bake cookies are so delicious, no one will know they're gluten-free.
4 egg whites
1 tsp vanilla
1/2 tsp each ground cardamom and star anise
1/2 cup icing sugar
1/2 cup chocolate chips
1/2 cup cocoa
1/2 cup pecans