pizza quinoa


Hello all! Yes I’m back and I do apologize for taking an unannounced vacation from blogging. I was just having a little crisis of spirit coupled with looking for another job AND wanting to spend every second outside because it’s so nice out. All of those conditions are not conducive to blogging. Taking a step back from this aspect of my life though helped me sort through all my weird thoughts and find solutions in the real world so it was well worth the break! But what do I know? Maybe none of you even noticed! If that is the case let’s forget I said any of this and get onto today’s post.

Lately, my food has been simple. Eating simple foods is something I have started to do because 1- it’s easier on digestion, 2- it’s fast and easy and 3- it allows you to really taste the food you’re eating instead of masking it with other flavours. And since I’m no great culinary genius, simple food has a much greater chance of tasting good than trying to get complicated.  Continue reading

detox salad


I’m sure you all know this, but this winter was ROUGH. Long, harsh and cold. I honestly never thought we’d see spring weather let alone the patio appropriate weather we’ve had lately! It’s truly a relief to be walking outside and be too warm!

Long, cold winters usually result in the eating of a lot of comfort food. And maybe a little less exercise. If this sounds like you, it’s nothing to beat yourself up over! We are conditioned to crave heavier foods and conserve energy in those circumstances.

That being said, once the warmer weather comes along, I really like to lighten up a bit. Eat lighter and feel lighter! A detox this time of year is a wonderful thing to do. The temperatures are warm which is extremely helpful. Have you ever tried to do a detox in winter? Talk about shivering x 1208348. Spring is also a time of new beginnings and detoxing to release toxins built up in the winter will ensure you start off this season on the right foot! Continue reading

tempeh portobello sloppy joes

tempeh portobello sloppy joes #vegan #glutenfree

A few weeks back i went to a new vegetarian restaurant in town called Grasshopper. I always struggle when going to vegetarian restaurants because when faced with a menu where I have multiple options (something I have gotten used to NOT having), I freeze. I just don’t know how to choose anymore. But for some reason, at this place, what I wanted jumped off the page. Tempeh Sloppy Joes. While the rest of the menu items sounded delicious, I am a firm believer in trusting your gut instinct, so I went for it.

Fast forward 30 minutes to me wiping sloppy joe off my clothes, table, hair (how??) and trying to convince myself that I in fact, did not need that slice of blueberry cheesecake. Despite the fact that I probably ruined the shirt I was wearing, I was completely smitten with this little restaurant and the concept of the Tempeh Sloppy Joe. So much so in fact, that I decided I needed to recreate this in my kitchen. I also made a mental note to wear a bib whenever consuming this dish in the future. Continue reading

blood orange-roasted carrot bowl with farro and a miso-scallion sauce

blood orange-roasted carrot bowl with farro and a miso-scallion sauce #vegan #glutenfree

wooooow long title. but really. really necessary because all components here are equally important and beautiful.

this is not a recipe i would have ever expected to come out of my kitchen, since i don’t tend to buy oranges. i really don’t like eating them, and only use the juice or zest occasionally in other recipes. but then kristy let me be a recipe tester for her upcoming cookbook (swoon) and one of the recipes i was assigned involved oranges and lots of them. and when i went to the grocery store to buy said oranges, i could not remember for the life of me how many i needed. so i took a guess. luckily, i bought enough, but it left me with 2 spares. which sat in my fridge for a while.
now i hate seeing produce go to waste so this recipe was born.

Continue reading

it’s st. paddy’s day weekend! make these three…

it’s friday so it’s time for installment number 2 of my new series! and it’s only 2 weeks after #1, i’m pretty impressed guys.

since it’s st. paddy’s day weekend (because restricting the drinking and celebrating to one day is clearly not enough), i thought i would share some appropriately themed and coloured eats. 

whatever you get up to this weekend, whether it’s drinking green beer or simply drinking green tea, enjoy this wonderful excuse to pretend we’re irish! 

for breakfast why not try…

gluten-free vegan irish bread pudding - the veggie nook

a slice of this non-traditional traditional gluten-free irish bread pudding (with a side of irish coffee (same post) if you’re really givin' ‘er)

then for lunch

shredded brussels sprout salad #vegan #glutenfree #raw #paleo

give this shredded brussel sprout salad recipe a go to get some much needed detoxifying nutrients into your system

then for dinner

baby kale and shitake mushroom stir fry #vegan #glutenfree

this baby kale and shitake stir fry will fill your stomach up with carb-y goodness to help with drinking stamina, and it’s conveniently green, orange and white in colour!

and a bonus #4 for dessert (it’s a sorta-holiday guys!)

raw thin mint green tea "ice cream" cake #paleo #vegan #glutenfree

my raw thin mint green tea “ice cream” cake. because it’s thin mint green tea ice cream cake, no other reason is needed.

do you guys have any big plans for the weekend? i don’t have any st. paddy’s specific plans yet but do have a birthday party and a little reunion with old university friends on the books!

what’s your favourite green food? this question is basically impossible for me but i’m going to go with avocado because it’s so versatile (savoury or sweet) and it’s fully of fatty goodness.

vegan macro bowl with cashew cheeze sauce


i didn’t share my resolutions with you this year, but one of them is to get more savoury, main dish recipes on the blog. i think by looking at my recipe index, people might begin to think all i cook and eat are sweets and desserts!

this wasn’t one of my resolutions just so i could have a well-rounded recipe index. it’s actually more for myself. you see, this past year has seen me so busy i often didn’t have time to put into making meals. and if i did have time, the last thing i wanted to do was get in the kitchen. so as a result, most of my meals were thrown together, uninteresting, uncreative and repetitive. the result? i wasn’t enjoying food anymore. when my meals aren’t at least a little thought out, i tend to not have a good balance of flavours and textures leading to a wholly unsatisfying meal.

Continue reading

anti-inflammatory african “peanut” stew for digestive healing


**Disclaimer: this post is not meant as medical advice. This is simply what worked for me**

It’s been a while since I’ve discussed health issues on this blog and I recently had a few questions from readers about them. I’ve been really hesitant to discuss these things because this is my own journey and I’m still struggling to find what works for me. And what works for me, might not work for you! But since this is a healthy food and living blog, it might interest you all to hear about the goings on, the progress I’ve made and what I’m doing going forward! Plus, as I’m studying to be a holistic nutritionist, this is precisely the kind of thing I love talking about! Of course there will be a wonderfully delicious recipe at the end as well ;)

Older readers might recall that in the summer I was struggling with low iron levels that refused to go up, low energy and fatigue as well as a lot of digestive upset. You can read about those issues in this post. I was extremely fortunate to receive a ton of advice from you all and that combined with some of the things I’ve been learning about in school and by working with a naturopath, I have made some progress while uncovering new problems.

First things first, if there’s one thing I’ve learned in my first few things at school is that it all starts with digestion. If digestion is weakened or not functioning properly, this will cause a lot of problems upstream. Did you know that 80% of your digestive system is in your gut?? And not only will faulty digestion impair your immunity (included in this realm is intolerances and allergies), but it will also severely impact your ability to extract nutrition from the foods you consume. They say, “You are what you eat” but it’s actually much more accurate to say, “You are what you absorb”.


In saying that, it should have been no surprise to me then, that my iron issues were directly related to my digestive issues. So working to heal my digestion has been a primary focus and I have to say, I haven’t even taken any iron supplements in months and I do feel better! I am not 100% there but there is definite improvement. To find out what has worked for me in this regard, keep reading, if not, scroll down for today's recipe!

Food and Eating Habits

Simplifying food combinations: The idea of food combining was not foreign to me, but it also wasn’t something that I’d followed very closely. There are a lot of competing views on food combining but I think this infographic outlines it quite well:


Complicated eh? But adhering to these guidelines for the most part has been so crucial for me. Someone who has strong digestion doesn’t need to worry about this very much, but for anyone who experiences digestive upset, following these rules reduces the stress on the digestive system, meaning food is digested easier and more completely. That means you get more nutrition from your food! It’s been tough- as a vegan some of the combinations that are “bad” are so common! Like nuts are not good with oils or starches, and there is much debate as to whether legumes are actually a starch or a protein. I’ve been feeling best treating them as a protein, meaning no combining with grains! And what’s more vegan than beans and rice??

Simplifying my meals: This simply means that my meals lately have generally had fewer ingredients. So while in the past I have made smoothies that contain 20 different ingredients, lately they’ve focused around 5 or 6, same goes with my salads. This allows the digestive system to properly break down each component instead of competing for different enzymes. Carrot Cake Puree anyone?



Anti-inflammatory and non-reactive foods: I’ve eliminated most foods from my diet that have been found to be inflammatory or reactive which included things like gluten, bananas, some forms of soy, nightshade vegetables, etc. Lists of these foods can be found on the internet, but I like this one. In addition to this, I’ve been incorporating lots of anti-inflammatory foods like omega=3 rich hemp and chia seeds, berries, lemon, raw and cooked vegetables and spices like turmeric and cinnamon.




My supplement cupboard has been looking a bit like a pharmacy, but these carefully chosen supplements have been doing the trick!

Probiotics: often times digestive upset can be linked to a disbiosis in the body, or in other words, an imbalance in the good and bad bacteria in your gut. We need bacteria, they do so many beneficial things for us. But things like stress, illness, medications and food choices can tilt the balance towards the bad ones. A good probiotic can help bring balance back to your system.

Digestive Enzymes: while these are not something I like to rely on, when I’m eating out and don’t have full control over the ingredients in my food, these help to negate any bad reactions to food.

Vitamins A, C, E: These are powerful antioxidants and are crucial to helping your small intestine regenerate and repair.

L-glutamine: This is an amino acid that is used for energy by the cells of our small intestine. Supplementing with this greatly enhances your intestine’s ability to heal

Magnesium and Zinc: critical in so many reactions relating to digestion. Magnesium also helps your muscles and body relax and cope with stress. Stress and digestion are not friends so finding a way to deal with stress is so important!

MSM: Short for methylsulfonylmethane, MSM is a powerful anti-inflammatory agent by helping to remove and detoxify waste products that create inflammation.

Lifestyle Changes



Sleep: Getting enough rest is so important to reducing the overall stress on your body, allowing proper hormonal functions and giving your body time to rest and repair. I’ve made it a priority to get 7-8 hours of sleep every night.

Not Snacking and Intermittent Fasting: This might sound like it’s going against the grain to conventional nutrition advice but eating less often and drawing out the space between my meals allows my system to fully digest the previous meal before tackling the next one. In fact, when I space out the time between my final meal of one day and my first meal of the next by 12-14 hours or more, my body is more able to handle the task. I try to eat only 3 times a day, which believe me, a former chronic snacker, this was VERY hard!

Stress: Reducing stress. Stress affects your body in so many ways from your digestive system to immunity to your hormones, all of which of course are intertwined! Many people who struggle with Irritable Bowel Syndrome of cite stress as one of the main factors as to whether or not they will react to a food or not. This was one of the primary factors to me deciding to go down to part-time at school.

Going Forward

My journey towards healing my digestive system has taken a while, but I do feel like progress is being made! I have been feeling more energized and my digestion is definitely stronger. My iron levels are still low though, so I will incorporate a supplement soon to boost my levels. Hopefully my digestion will continue to heal so I won’t require one at all! I have been told Floravit is an excellent iron supplement which is easily absorbed and doesn’t cause digestive upset like many iron supplements. I will also continue to pay attention to food combining, including combining foods to enhance iron absorption such as with vitamin C.

I’ve also made other discoveries along the way, particularly as it related to my thyroid function. Did you know that dysfunction of the thyroid, particularly hypothyroidism (underactive thyroid) is actually really common, especially in women? I will save my discussion on the topic for a whole separate post, if you are all interested!

And now, for the recipe I promised you!


I had a craving for something warming and comforting when I went home to visit my parents last week, and a stew seemed like just the thing! However, with my multitude of restrictions coming into play, we had to get creative.

The result was a very delicious, anti-inflammatory, low reactive African “Peanut” Stew that tastes just as good as the traditional version! Substitutions we made from the original recipe:

  • Almonds and almond butter instead of peanuts: peanuts have a high affinity for mould, therefore aren’t as digestively friendly!
  • Cayenne in stead of chilli peppers: cayenne is actually anti-inflammatory while chilli peppers belong to the nightshade vegetable family and can be problematic for some
  • Chickpeas instead of black-eyed peas: chickpeas are one of the best tolerated legumes
  • Coconut sugar for brown sugar: brown sugar is really no different from white sugar and is acidifying, reactive and high glycemic. Coconut sugar is a much more healthful option.
  • Added some chopped kale, just for fun and added nutrition!

The almond butter makes this stew incredibly creamy and satisfying with a wonderfully sweet flavour that plays off the spiciness of the cayenne. The cinnamon and cumin enhance the anti-inflammatory properties of the stew and the chopped almonds add great texture!

If you have weak digestion, I suggest serving this over greens as I did. But if your tummy is a powerhouse, feel free to serve over your favourite grain, like my parents.


African “Peanut” Stew (Vegan, Gluten-Free, Sugar-Free)

Adapted from 'The Vegetarian Meat and Potatoes Cookbook'  by Robin Robertson

Ingredients (6 servings)

  • 1 tbsp olive oil
  • 1 medium size sweet onion, diced
  • 2 garlic cloves, minced
  • 2 pinches cayenne (or 1-2 tsp chilli flakes)
  • 1 1/2 tsp peeled and grated fresh ginger
  • 1/2 tbsp coconut sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 3 1/2 cups chopped and peeled butternut squash (about 1 1/2 lbs)
  • 1 1/2 cups water
  • 1/4 cup creamy natural almond butter
  • Salt and freshly ground pepper
  • 1 1/2 cups cooked chickpeas, or one 15 oz. can
  • 1/2 cup chopped raw almonds
  • 3 cups chopped kale


Heat the oil in a large saucepan over medium-low heat.  Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.  Stir in the garlic, cayenne, ginger, coconut sugar, cinnamon , and cumin and cook for 1 minute.  Add the squash and stir to coat with the spices.  Add 1 1/4 cups of the water and salt and pepper to taste.  Bring to a boil, then reduce the heat to low.

Put the almond butter in a small bowl and slowly add the remaining 1/4 cup water, stirring until smooth.

Stir the almond butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.  About 10 minutes before the end of the cooking time, add the chickpeas, almonds and kale and simmer until heated through.  Before serving, taste to adjust the seasonings.

Serve over top of your favourite greens or grain.


I'm sharing this recipe at Allergy-Free Wednesdays and Nourishing Recipes @ Lifeologia!

I hope you all found this post informative, helpful and delicious! I had a ton of fun writing it as it was something a little different!

Did you enjoy reading this post? What did you like about it and what didn’t you? Would you like to see more content like this on the blog?

I appreciate your input! See you back here for Healthy Vegan Friday. If you haven't already, check out last week's post here

curry tomato spaghetti squash {healthy in a hurry}


this was one of those meals that was so simple to prepare using mainly pantry staples that when i took a bite, I was completely floored by how delicious it was. not to mention it took almost no time at all to make.

i knew i wanted to use the spaghetti squash i had pre-roasted- it’s a delicious and light grain and gluten-free way to enjoy a pasta like dish with all the added benefits of folate, potassium and vitamins a and c. but i was getting sick of all the classic options like classic tomato sauce and pesto (i know, i surprised myself with that one) so i needed a new and fresh sauce, but with minimal ingredients on hand.

as i was scouring my cupboards for inspiration, my eyes fell upon the curry jar and suddenly i knew my inspirations. this is a dish reminiscent of chana masala but with spaghetti squash instead of the rice. and believe me, the two compliment each other perfectly. the light sweetness of the squash combined with the savoury and spicy goodness of the curry really hit one out of the park (weird, i never use sports metaphors…. i have made this 3 times since and i never regret it, even with all the leftovers to eat.


this dish only takes about 20 min to make if you’ve pre-roasted your squash making it the perfect “healthy in a hurry” dish. i always like to pre-roast my spaghetti squash when i have some spare time, that way it’s ready to go when i want it. there’s nothing worse than being desperately hungry and having to wait for your squash to cool before scraping out the insides!

i hope you enjoy this nourishing and warming meal- you don’t need loads of time or ingredients to eat deliciously :)


curry tomato spaghetti squash (vegan, gluten-free, sugar-free)document.write(”);

ingredients (4 servings)

  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 1/2 tbsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp red pepper flakes
  • 1/8 tsp ginger
  • 1/8 tsp smoked paprika
  • 28 oz. can tomatoes
  • 2 cups cooked chickpeas (or 1 can)
  • 1 spaghetti squash, cut in half and roasted cut sides down at 400f for 30 min
  • chopped cashews and cilantro for serving (optional)


sauté the onion in oil (i used coconut) until turning translucent, about 5 min. add the garlic and sauté for another minute. add spices and continue to cook for another minute.

add the canned tomatoes, bring to a simmer and and cook, covered for about 15 minutes. if the liquid hasn’t reduced take the cover off and simmer for a couple minutes till the sauce has thickened. add in the chickpeas and spaghetti squash and cook until heated through, about 2 minutes.

serve with chopped cashews and cilantro if desired!

wiaw #30- welcoming back some sweetness

hello everyone!

sorry i’ve been absent from the blogging world for a while. i have been so busy lately it  seems like there has been no time for sleeping let alone blogging. but i finally got a night at home to relax so i thought i’d throw together a post about what i’ve been eating lately since i reintroduced a little sweetness back into my life. plus there’s a couple recipes in it for you!

so, for those of you who don’t know, i am participating in sarah wilson’s 8 week pre-christmas sugar-free challenge. it’s all about eliminating sugars in all forms, then gradually reintroducing small amounts back in to see how it goes. so far i have invited back in a few fruits and a tiny little bit of natural sweetener to see how it goes. it’s amazing how going without sugar for a few weeks can make you so sensitive to sweetness! fruit tastes like candy and now a little natural sweetener goes a long way. since i’ve been without sugar for so long, i am limiting my sweetener intake to only natural sweeteners (maple syrup, brown rice syrup, coconut sugar/nectar and stevia) and not letting any others in. and i’m using very miniscule amounts. it feels nice to not need it like i used to.

What I Ate Wednesday Healthy Holiday Recipes

anyway, today is what i ate wednesday so here are my eats from yesterday (tuesday). thank you as always to jenn @ peas and crayons for hosting! sorry for the bad photos. it seems like whenever i have time to take pictures the lighting is terrible and yesterday was especially dreary here…

started with 2 glasses of warm water with apple cider vinegar (unpictured)


breakfast: green smoothie

being done with my sugar free diet means i am welcoming back green smoothies! oh how i missed them :) this one is a clementine, half a frozen banana, bok choy, a scoop of protein powder, maca powder, spirulina, coconut oil and water topped with goji berries, coconut and the last of some sugar-free sprouted grain cereal.

snack: insert an unpictured clementine and herbal tea


lunch: salad with maple mustard flax dressing (recipe below) and raw pizza bites

this was my school lunch, photo taken at home since i knew i’d forget to later on. a salad with spinach, quinoa, tomato, raw beet, dulse flakes, hemp seeds and a dressing. this dressing is honestly so amazing- i missed it so much on my sugar-free diet, so i decided to make a batch up. there’s a little maple syrup in it, but not too much. i highly recommend it. also had one of these raw pizza bites– packed two but didn’t end up eating one.


maple mustard flax dressing (vegan, gluten-free, naturally sweetened, high-raw)

this dressing is a little sweet, a little tangy and very delicious! it includes some flax oil in addition to olive oil to get some essential fatty acids in!

ingredients (~1 cup)

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup flax oil
  • 1/4 cup raw, unfiltered apple cider vinegar
  • 2 tbsp maple syrup (not raw)
  • 1 tbsp mustard
  • 1/4 tsp garlic powder
  • sea salt and pepper (to taste)


place all ingredients in a blender and blend!


snack: hummus with mary’s crackers and tonic wild blueberry kombucha

i avoided kombucha which on the “absolutely no sugars” phase of this challenge since kombucha is made with sugar. but since it’s fermented, very little sugar actually remains in the final product, so i’m welcoming it back in. this is tonica, a lovely toronto-based kombucha company.. i ate a lot of hummus and crackers, not going to lie…


dinner: chilli-spiced black beans with cilantro-lime rice (recipe below)

and this was my dinner! i don’t think i mentioned this on the blog yet, but i signed up for an organic produce delivery service a couple weeks ago! it’s great because you can choose from a bunch of different boxes (including all veggies which came in handy), but as a result i’ve been getting some interesting produce i wouldn’t normally buy. that’s why i put bok choy in my smoothie and that’s why i ended up with a ton of cilantro. so to use it, i got in my head that i wanted to make cilantro-lime rice. and what goes better with that than chilli-spiced black beans?? nothing. that’s what i thought ;)

this meal was very filling and so easy to prepare. the longest part is waiting for the rice to cook, but everything else comes together in less that 20 min. i left it pretty mildly spiced, since i know i have some readers who aren’t into spicy foods but feel free to add more chilli powder or serve with hot sauce as i did.


chilli-spiced black beans with cilantro-lime rice (vegan, gluten-free, sugar-free)

rice adapted from fresh city farms

ingredients (3 servings)

cilantro-lime rice

  • 3/4 cup short-grain brown rice
  • 1/2 cup fresh cilantro
  • juice of 1/2 a lime
  • 2 tsp olive oil
  • 1 garlic clove

chilli-spiced black beans

  • oil for the pan (like coconut oil)
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can black beans, drained and rinsed well (I like eden foods brand since it's organic and BPA-free)
  • 1/2 cup vegetable broth
  • 1/4 tsp chilli powder
  • 3/4 tsp cumin
  • 1/2 tsp oregano
  • Juice of 1/2 lime


in a medium saucepan, rice and 1 1/2 cups water to a boil. add a little salt and reduce heat to a simmer. cover and cook until water is absorbed and rice is just tender, about 50 min.

in a medium saucepan over medium heat, and add the coconut oil. cook the onion for a few minutes till translucent then add the garlic and sauté for another minute. add the tomato paste and spices and stir for about 30 seconds to incorporate.

add the beans and the broth. simmer over low heat uncovered, stirring occasionally until most of the broth has been absorbed, about 10 minutes.

meanwhile, in a blender, blend the cilantro, lime juice, olive oil, garlic, and 2 tablespoons water. don't worry about getting it perfectly smooth. chunks of cilantro are fine! stir into cooked rice.

serve the rice with some beans spooned on top. top with some chopped tomatoes and cilantro if desired and serve!

later on there was an apple with cinnamon (unpictured)

and that’s it for me, have a great day everyone!

split pea soup with rutabaga croutons


as i write this post, i am almost falling asleep at my computer. but this recipe is simply too delicious not to share immediately! plus since i teased you all with this recipe a few days back, i figured it was only fair to deliver!

soup has to be one of my favourite foods. creamy or broth-based, light or heavy, sweet or spicy, fancy or traditional, you really can’t go wrong! an since winter seems to have arrived in toronto, i really can’t think of eating much else.


while i tend to love all types, split pea soup has long been one of my favourites. my grandma used to make it all the time, served with plenty of saltine crackers. a few weeks ago when my stress was maxed out, i needed the comfort of this old favourite so i decided to try my hand at it. now, my grandma’s version was always made with ham, so i obviously left that out, but i think the result was just as delicious.

i also had a rutabaga just begging to be roasted so i decided to crisp that baby up and make some “croutons” to top the soup. they add a lovely crunch and sweetness to the soup but can also be enjoyed as a side dish to any meal.

split peas are easier to digest than other legumes and are fantastic source of fibre B vitamins and protein. rutabagas are high in fiber, rich in vitamin c and high in important minerals like magnesium, potassium and phosphorus. miso provides lots of health bacteria. so all together, this is definitely a recipe for a healthy body!

warming and hearty, this soup will calm the nerves, soothe the soul and fill the belly!


split pea soup with rutabaga croutons (vegan, gluten-free, sugar-free)

ingredients (6 bowls)

  • 2 cups split peas, soaked over night
  • 1 tbsp coconut oil
  • 2 yellow onions, chopped fine
  • 2 cloves garlic
  • 5 cups veggie broth
  • 2 inch piece kombu
  • 2 tbsp miso paste
  • fresh ground pepper to taste
  • smoked paprika for serving


  • 1 rutabaga, peeled and cubed
  • 1 tbsp coconut oil
  • 1/2 tbsp thyme
  • 1 tbsp nooch


soak split peas overnight. drain and rinse well.


toss cubed rutabaga with the oil, spices and nooch and bake at 425f for 50 min, stirring every 15 min.


sauté onions until softened, then add garlic and sauté for a couple min. add beans, kombu and broth. bring to a boil then cover and reduce to a simmer and simmer for 30 min. continue simmering but watch for sticking for another 15 min, stirring occasionally. turn off the heat, remove kombu.

take about 2 cups out and let cool. blend in blender, or use an immersion if you have one!

scoop out some of the hot broth from the pot and mix in the 2 tbsp miso paste then add back to the soup. you don't want to be simmering the soup when you add the miso in- it destroys the good bacteria and enzymes!

add back the puree to the pot and stir in. add pepper to taste.

serve soup with a few croutons and a sprinkle of smoked paprika!

I'm sharing this on Allergy-Free Wednesday, Allergy Friendly Friday and Wellness Weekends!


stay warm everyone!