Buckwheat Treats

Recipe at The Organic Climber…

Split Pea Soup with Roasted Garlic and Chicken

I can’t eat canned split pea soup anymore. I don’t know why the soup companies think I need a teaspoon of salt in every serving, but they do, so I don’t eat their foods. I like my foods to have more complex flavors rather than just the burn of sodium chloride.

Last week at the supermarket I found Christopher Ranch Roasted Garlic – all ready to use, in a jar – easy-breezy as some of my cousins would say. We also picked up some split peas. Back home, I ran a recipe through my mind – one requirement was that there be lots of clean protein in the soup as these days, plain spit pea soup would be too carbohydrate-y for me. Here’s what I came up with, and it’s a keeper:

• Chop a big handful of roasted garlic. If you have to make your own, it will be well worth it and it’s easy.
• Chop a large onion and 3-4 carrots
• 1 Tbsp crushed red pepper
• 2 Tbsp EVOO

In a soup pot or wok (I love my wok!), heat the EVOO, add the crushed red pepper and garlic, saute until the oils are released from the pepper. Add the onion and carrots and a little water, cover and simmer over medium heat for 6 minutes or so.

Homemade Coconut Milk

I guess I’ve found gold at Mark’s Daily Apple today. Here’s how to make home made coconut milk:

Contrary to popular opinion, coconut milk has to be made. It doesn’t occur naturally. Here’s how to do it at home:

2.5 ounces fresh grated coconut (finely grated – use a food processor if you have to)
1 1/2 cups hot (simmering) water

Pour water over coconut shavings. Let sit for five minutes, and then puree the mixture in a blender. Strain the puree through a cheesecloth or strainer, making sure to squeeze out as much liquid as possible. For thicker milk, use less water. Use the milk in any recipe that calls for it, or just drink it straight. Enjoy.

Primal Coconut Pudding

Again, from Mark’s Daily Apple. A quick dessert I can’t wait to try:

This incredibly easy pudding recipe is best served hot and fresh.

1 can coconut milk (or use an equal amount of homemade milk)
1 egg yolk
3 or 4 tablespoons almond flour
A bit of maple syrup or honey

Stir yolk, flour, and honey/syrup together to form a paste. Using a small pan, heat it over medium heat for one minute. Add the milk and turn the heat up. Once it starts boiling, stir continuously to get all the lumps out. Once it’s smooth, turn off the heat and serve. A few berries, nuts, or banana slices go well with this. Maybe add a drop or two of vanilla, or even a pinch of cinnamon.

Thai Coconut Soup

I got this from Mark’s Daily Apple. I love Thai food and coconut milk, so I can’t wait to make this:

It’s all too often that we forgo Thai food because rice, noodles, and peanuts figure so prominently in the cuisine. This soup recipe is Primal while retaining the Thai essence.

6 cups chicken stock
2-4 hot chiles (Thai, jalepeno, habanero, depending on your bravery), finely chopped and seeded (or not, again depending on your bravery)
3 cloves garlic, chopped
2 tablespoons grated ginger
2 teaspoons grated lemon zest
1 teaspoon lime zest
1/4 cup lime juice
4 tablespoons Thai fish sauce
1/2 pound sliced mushrooms
1 cup coconut milk
2 cups baby spinach
2 tablespoons chopped cilantro
Chicken (in strips), shrimp, or your favorite protein source

In a medium saucepan, combine broth, chiles, garlic, ginger, zest, lime juice, and 3 tablespoons of fish sauce and season with salt. Bring to a simmer and add mushrooms. After three minutes of simmering, add the meat and coconut milk. Cook the meat through, then add the spinach, letting it simmer until the spinach wilts. Add the cilantro and the remaining fish sauce. Serve and enjoy.