Follow Me

Close

You may be like me and think ugh, split peas and get that instant furry taste in your mouth but I am pleased to say this soup is nothing like that! It is simple, tasty, and warm – perfect winter fare. I love making double then freezing half so you always have some on hand for those really bitter cold days.

This recipe is in Bestow Within II and I have added the dukkah from Bestow Savour to it for and extra taste sensation 🙂 You will also see that we have cleverly added Bestow Beauty Oil to the swirl of oil on the top for added nourishment.

 

 

CURRIED SPLIT PEA SOUP RECIPE

2 tablespoons of coconut oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
1 litre of vegetable stock
1 1⁄2 cups of organic green split peas, rinsed well
1⁄2 400g can of organic coconut milk (or more if you prefer)
Himalayan or sea salt and pepper
Coriander, for garnish

For the Curry-Spiced Ghee Oil:
1 tablespoon of coconut oil
2 teaspoons of curry powder
1 tablespoon of Bestow Beauty Oil (optional)

Combine the coconut oil, onion, garlic, and curry powder in a large saucepan over a medium heat. Stir regularly until the onion and garlic soften (about 5 minutes). Add the vegetable stock and split peas and simmer, covered, until the peas are tender (about 45 minutes).

In the meantime, heat the tablespoon of coconut oil in a small saucepan over medium heat. When hot, stir in the curry powder and sauté for 1 minute. Remove from heat and set aside.

Once cool you can add your Bestow Beauty Oil.

When the split peas are  finished cooking, remove the saucepan from the heat, stir in the coconut milk and salt and puree in a blender. Add more salt to taste.

Serve drizzled with the remaining curried coconut oil, sprinkle with coriander leaves and freshly ground black pepper.

Serves 4 to 6

 

Split peas maybe small but from a nutritional perspective, they’re big! Being a very good source of dietary  fibre means that they can help lower cholesterol levels and assist the body in eliminating toxins that can lead to dull, lifeless skin. Split peas also help manage your blood-sugar levels by offering steady, slow-burning energy and preventing peaks in your blood-sugar that can result in the glycation (matting) of your precious collagen  fibres. To top it o  they contain good amounts of important minerals and B vitamins.

  • June 9, 2017

BAKED JACKET KUMARA
WITH BLACK BEAN SALSA

4 medium sized kumara or sweet potato
1 400g can of organic black beans 2 avocados, chopped
1 red onion, diced
8 cherry tomatoes, chopped
Juice and zest of 2 limes
Small handful of fresh coriander, chopped
Pre heat oven to 200 degrees celsius.
Wash the kumara and pat dry. Brush all over with olive oil, place on a baking tray, sprinkle with Himalayan salt and freshly ground black pepper. Bake in the oven till soft – approximately 40 mins.
While the kumara is baking make your salsa. Drain and rinse the can of black beans and place in a bowl. Add all the remaining ingredients except for the lime zest. Mix gently then season with salt and pepper.
When your kumara is cooked, remove from the oven and allow to cool for a few minutes. Slice through the centre lengthwise but don’t cut right through the bottom. Fill each kumara with spoonfuls of salsa, dress with tahini dressing, garnish with lemon zest and serve. Serves four.

TASTY TAHINI DRESSING

1⁄4 cup of tahini paste
1⁄4 cup of water
1 tablespoon of olive oil
1 tablespoon of Bestow Beauty Oil Juice of one lemon
1 teaspoon of Dijon mustard
1 teaspoon of honey
1 clove of garlic, crushed
Blend all the above ingredients with a stick blender. Store in a jar in the fridge for several days.
One cup of kumara (sweet potato) contains a whopping 38,433 IU
of the plant version of vitamin A. This is over seven times your daily recommended requirement. They are also rich in vitamin c, many of the b vitamins and lots of minerals. What an amazing skin food they are! And don’t forget all the fibre you will get from this dish with the addition of the black beans.

  • May 23, 2017