Something to know about me: 1) I love yellow split peas (and green split peas – I don’t discriminate), 2) I love anything with turmeric (it does wonders for the body and reducing inflammation) and 3) I love my Instant Pot (um, duh?!). So this soup was sort of a no brainer and you know what? It totally worked! Enjoy and let me know what you think!
TURMERIC SOUP
1.5 cups yellow split peas
1 onion, chopped
2 tsp garlic powder
1 tsp ground turmeric
1 carton of low sodium veggie broth (about 4 cups)
Kale or spinach (I used handfuls of both as that’s what I had on hand)
Green onions (optional but gives it a great flavor)
Chop your onions (try not to cry), toss them into your pressure cooker. Add the split peas, the garlic powder and turmeric. Add the whole carton of the low sodium veggie broth and stir.
Cook on manual for 10 minutes with the pressure valve set to sealing. Let pressure come down naturally.
When the pressure button drops, remove the lid (be careful of the steam), and add your kale and spinach and stir. Put the lid back on for one more minute to let the green cook down. NOTE: the peas cook down really well, they almost dissolve but if you want a pureed extra smooth soup, use an immersion blender before adding the greens. I prefer a soup with a little more chunk to it, so I did not puree before serving.
Serve with sliced green onions, red pepper flakes and crushed black pepper on top. I roasted some delicata squash in the oven to have on the side but really, the soup was enough for me.
If I was sent to a deserted island and could only eat 5 things … steel cut oats would most definitely make my list. Random Trailmomma Recipe coming at ya.
Instant Pot Deserted Island Oats
1 cup gluten free steel cut oats
2 cups low sodium veggie broth
1 cup water
1 can cannellini beans (rinsed & drained)
1/3 cup nutritional yeast
1-2 tsp garlic powder
1 tsp ground turmeric Determination of any previous history of sexually transmitted diseases and fear of pregnancy. cialis viagra on line A lot of times, forged pills are sold to offer a slip to the customers. https://unica-web.com/archive/2015/unica2015-proposed-unica2018-nld.pdf levitra properien Make sure to take this in three or four times before it works for you cheapest viagra from india in some days across the world. The words you write needn’t even make sense, nor do they need to be in bed. purchase generic viagra
1 16 oz bag of frozen broccoli (or any greens you like)
1/2-1 cup salsa
Add everything except the broccoli and salsa to your Instant Pot. Stir. Add broccoli on top. Set to Manual for 4 minutes. Let pressure release naturally. Add salsa and stir. Enjoy.
I am a no frills kinda girl. I like simple easy meals and I HATE washing dishes … I mean really really hate washing dishes but I love to cook so what’s a girl to do?!
Enter my weekend go-to: Blender Pancakes! Toss everything into a blender and let it do all the work? Heck yea! No bowls to wash, no scoopers just a pan, a blender and okay, a spatula. I can handle that.
Today I went big and I made some BBPs! That stands for Blender Beet Pancakes! Forgive me, in my day job I work with a lot of acronyms.
There are probably a few ways you can toss this together so feel free to play around with the recipe I sort just went with it.
BLENDER BEET PANCAKES!
Ingredients
1 3/4 cup plant-milk (I chose almond)
1 3/4 cup oat flour (grind oats in a blender to make oat flour – I keep some already ground on hand for baking)
1 ripe banana
1/4 cup of turbinado sugar (optional – not really needed in my opinion)
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Add milk, vanilla extract and Beet Boost powder to a blender and blend.
Then add sugar (if using), banana and oat flour. Blend until smooth. You could try just adding the oats whole and blending with the liquid ingredients to save a step. If you do, let me know how it turns out.
Pour onto an already hot nonstick pan (no oil needed if the pan is hot enough). Wait until bubbles appear and flip. Warning, if the batter sits it WILL thicken and make thicker pancakes. I started out making some and then paused to do some mom-stuff and then came back and had a stack of thin pancake followed thick ones. Both tasted great.
I served mine with fresh peaches (addicted right now) and I actually rolled the peaches up with the pancake and ate them like a taco. 🙂
Hope you enjoy these as much as I did and my picky 10 year old gobbled one down too so that’s a win in my book!
Today I bring you a recipe for BEET HUMMUS (and a story so hang tight). I love hummus and I love beets so that means BEET hummus has got to be the best right?
Photo: Red Ace Round Beets
So I was super excited to make my beet hummus but when I went to make it, I realized I was out of beets. 🙁 DOH!
Not to worry though, I improvised and I am incredibly pleased with the results.
Now for the story ….
Disclaimer: If you know me, you know I am not a “supplement” kind of person. The only supplement that I consume is Vitamin B12 and I wouldn’t consider what I am about to share with you as actually a supplement as much as it is a life saver when the need occurs.
Backstory: A few years ago during training I developed some digestive issues that flared up notoriously right when I was at mile 5 of any race or run that I was doing. I was frustrated because for years I had been fine.
After a lot of trial and error I decided to try a smoothie before I headed out the door for a long run. On the daily, I don’t usually drink smoothies as I am much more of a, as Chef AJ would say, “the whole fruit and nothing but the fruit” kinda girl and fully believe consuming the whole fruit and/or veggie is best but I needed a solution and I needed one fast.
Consuming smoothies before a run essentially removes the “digestive” process of eating because the blender ultimately digests most of the food (aka fiber) for you while still providing you with an adequate amount of calories to go run (or other activity) for three plus hours.
My usual pre-run smoothie
In preparation, I wanted my smoothie to count and not just be a lot of sugar and fruit. I put some thought into my pre-run smoothie and what I came up with was super delicious but more importantly, it WORKED!
Through all my plant-based certifications, coaching and reading I know that beets (and especially beet greens) are super good for us.
Why? What do they do?
Glad you asked. So when the body consumes beets, it takes the nitrates from beets and converts them into nitric oxide. Nitric oxide improves overall cardiovascular health (it helps blood flow better). You hear Dr. Esselstyn shouting its praises and you can often find professional athletes these days using beets in their training as well.
Tart Cherries have been known to help manage joint and muscular health because of their phytonutrients called anthocyanins.
So I wanted those two things in my smoothie. Ultimately my smoothie contains: frozen bananas, frozen cherries, medjool dates, some defatted peanut flour or nuts (if I have any and the run is super long). What I needed was beets! If you have ever put beets in a blender, you know what the consistency is like. I wasn’t a fan. I can eat them raw, steamed, right off the BBQ whatever but I can’t stand them in a smoothie! Yuk! So what to do?
Enter BEET BOOST! Beet Boost contains two ingredients: beets and cherries. That’s it, nothing else. I added that to my smoothie and voila! It kicked the flavor up a notch and I have been set ever since.
Now, back to my HUMMUS recipe. When I realized I was out of steamed beets, I had a food processor full of garbanzo beans … so I pulled out one of my Beet Boost packets and tossed it in. Perfect! You can make this recipe using steamed beets but then you’ll have to adjust your liquid ratio a little to make it creamier.
BEET (BOOST) HUMMUS
1 can of low sodium garbanzo beans (liquid reserved)
1-2 cloves of garlic (or to preference – I did 2)
1 tablespoon lemon juice
1 packet of beet boost
Veggie broth
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Add the first 4 ingredients to a food processor. Add the liquid from the canned chickpeas and veggie broth slowly until you reach your desired consistency. Voila! It’s as simple as that!
You can dip crackers or veggie sticks in it OR use as a base on a veggie sandwich! It’s also great on top of a baked potato with steamed broccoli. Yum!!!
Lucky for you, if you want to try Beet Boost whether in your training or just to give this recipe a whirl, the fine folks at Beet Boost have provided me with a discount code to share!
At check out, use the code: TRAILMOMMA and you’ll receive 15% off your Beet Boost order. Super sweet. I am stoked to be supporting a company that is based in the USA and contains only 2 simple ingredients (unlike other brands on the market).
If you make the recipe above, please let me know! Until then …
I saw a version of this on Facebook one day and it got me thinking. This person had it for dessert … I wanted dinner, not dessert. I needed savory and filling … I found my solution.
Heart Healthy too!
So one of the biggest things that I learned when I attended Plant-Stock last August, is that leafy greens (like kale) when mixed with balsamic vinegar will help enhance nitric oxide within the body therefore dilating the heart’s arteries allowing blood to pump more freely. That my friends, is a GOOD thing.
So in an effort to create more nitric oxide, I purchased an array of infused balsamic vinegars. Bema and Pas was the vendor at Plant-Stock and they have the biggest most amazing selection of QUALITY infused vinegar I have ever tasted. While there, I ordered two and have been using them faithfully (and incidentally, I need to order more!).
So here is what I created using my Bema and Pas vinegar.
Heart Healthy Sweet Potato & Kale
Pre-Heat the oven to 450 degrees. When ready, add 1 sweet potato per person to a cookie sheet and bake for 1 hour while you prep the rest and/or decorate your house, bath your kids etc.
Next, take some homemade veggie broth and add about an inch to a pot.
Over medium high heat, throw in quite a few handfuls of shredded kale (I buy mine bagged from Trader Joes – love it) – I filled the pot – add the lid.
Steam the kale in the broth for 5 minutes.
When 5 minutes is up, drain off the liquid into a bowl – Note: depending on how many people you are serving will determine how much liquid you will need.
To the broth liquid, stir in nutritional yeast and Mrs. Dash Salt Free Garlic and Herb seasoning until it begins to thicken. Note: when I made this for myself at lunch, I didn’t need much liquid or much nutritional yeast, when I made this for Vans and myself, I needed quite a bit more. This is your “broth-cheese.”
When the sweet potatoes are done, remove the skin, scoop out the insides and add to the top of the steamed kale.
Add the “broth-cheese” to the top of the kale/sweet potato combo.
Drizzle with Bema and Pa’s Garlic Cilantro Balsamic Infused Vinegar (or any other vinegar of your liking).
Voila, a super easy heart healthy lunch or dinner is served!
Believe it or not, this is incredibly filling especially if you have a good size sweet potato.
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Just so you know, sweet potatoes are full of vitamin A, potassium, fiber, magnesium, vitamin C and a ton of other amazing things.
Kale is full of Vitamin A, Vitamin C, Calcium, Iron, Vitamin B-6, magnesium and a million other amazing heart healthy properties.
Nutritional Yeast is full of potassium, all the B-Vitamins (if fortified) and protein. I usually buy mine from Amazon (I buy this brand here).
And there you have one of my super fast easy and heart healthy meals.
I would appreciate feed back in the comments as to what you think about these recent recipe posts. Would you like to see more? Less? Maybe as they flow into my brain? 🙂
I do have a big few weeks coming up so this may be my last for a little bit. I have this certain little marathon on the horizon that is consuming my brain these days. Come Sunday afternoon of this week though, all will be over and I can focus on trails and recipes! Two of my favorite things. 🙂
Happy Holidays to you all! I hope you all had a wonderful Thanksgiving (grrrr, that reminds me, I need to do a post about that too! ha!). 🙂
Happy Trails!
~Trailmomma
PS: Happy Birthday to JD! Our Canadian friend! Enjoy your last year before hitting the bit 4-0 JD! 🙂
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