Split Pea Soup (with ham)

16 oz dry Split Peas (soaked overnight)
1 zucchini chopped
3-4 carrots chopped
3-4 celery  stalks chopped
2 medium-large onions
3 small garlic cloves
1 small head of kale chopped small
1-2 cups cooked and diced uncured ham /bone  (or your own smoked and brined meat ) (or skip this if vegan)
pinch of red pepper flakes
1 lg bay leaf
pepper
sea salt
water or stock to cover
2 TBSP olive oil

Chop the veggies and saute all except the kale in 2 TBSP olive oil  for 5-10 minutes . Put in the peas and the spices cook for 1/2-1 hour, The kale can go in the soup in the last 10 minutes of cooking.

Lupus Hope Cookbook Blog

                                              Baby pine trees growing in the leaves

For healthier Gluten Free Vegan choices visit my other recipe blog.

www.lupushopecookbook.blogspot.com

Lentil Soup

Made a delicious lentil soup today. I will try to add quantities soon...

dry lentils
carrot
celery
zucchini
kale
onion
garlic
tomatoes or tomato sauce
cumin
coriander
salt
pepper
bay leaf
water

Cook soup for 40 minutes or so. Add kale in the last 5-10 minutes

Ginger Snaps (gluten free/vegan)

 

Dry Ingredients
1/2 cup garfava flour
1/4 cup potato starch
1/4 cup arrowroot
1/8 cup flax meal
1/2 tsp baking soda
1/2 tsp xanthan gum
1 tsp ground ginger or 1 TBSP fresh grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
small pinch ground cloves
1/3 cup + 2 TBSP sugar

Wet Ingredients
1/4 cup coconut oil melted
1/8 cup unsulfured blackstrap molasses
1 and 1/2 TBSP unsweetened applesauce

Whisk together dry ingredients, melt coconut oil and mix coconut oil together with the rest of the wet ingredients, add wet ingredients to dry ingredients and mix til dough can be gathered with hands. Roll into small balls and flatten to 1/4 in with the bottom of a flat glass greased with coconut oil

Optional sprinkle tops with raw sugar (large crystals) and press in chopped walnuts if desired.