Monday, April 29, 2013

So Creamy Vegetarian Split Pea Soup

This recipe is actually vegan (no milk or animal products).  I was surprised at how deliciously creamy it was.  I tweaked the recipe by using sweet potatoes instead of white potatoes for a slightly healthier, vitamin-packed soup.

I found this recipe while searching for soy-free vegetarian meals.  
Buttons available at Back to the Basics!

You may not know it but approx 91% of all soy grown in the US is Genetically Modified (GMOs) and I am VEHEMENTLY against GE foods.
Check out our new page GMO Free Worldwide for more info.

Vegetarian Split Pea Soup
Meatless on Monday #31
adapted from

3 cups dried split peas
7 cups water *I used water*

OR 7 cups vegetable stock (may need more)
1 bay leaf 

1 teaspoon oregano
1 teaspoon sea salt 

2 cups onions, minced 
2 medium garlic cloves, minced
3 stalks celery, minced
1 sweet potato, diced
fresh ground black pepper 

Optional: grated Parmesan cheese


Add all ingredients to a stock pot and bring to a boil then turn down to low.

Simmer for approx 60 minutes.  
Optional: mash remaining pieces of sweet potato. Sprinkle with Parmesan cheese. 
(use vegan cheese for a completely vegan recipe)

Happy Monday!  Check back for Tuesdays with a Twist!
I'm linking up HERE

Saturday, April 27, 2013

More Foods to Fight Inflammation

Did you get a chance to read part 1 Foods to Fight Inflammation?

It was a great starting point to fight inflammation.  WHY should I take a pill (or 3) to fight inflammation when I have the answer in my own fridge?  If you watch TV you've probably seen every pill on the market today with the flashy, sensual ads they use to convince you that you NEED another pharmaceutical.

You Don't!  Prevention is the key.  Fight inflammation BEFORE it manifests into a headache, achy and swollen joints, fibromyalgia (which is a common diagnosis for "I don't know what's wrong with you but you have pain"), migraines, RA and so much more.  Diseases feed on inflammation.  Fight inflammation and you fight disease!
Whole flower organic Chamomile (non-gmo) Great for Tea and Tinctures
Chamomile is an inflammation fighting herb/flower.  I made a chamomile tincture a few months ago and I use it whenever I feel the need.  Basil  is another great herb and it's SUPER easy to just add to any recipe.

SUGAR is one of the worst offenders.  Inflammation FEEDS on sugar.  If you have inflammatory health issues or are at risk for cancer and/or diabetes sugar is your enemy!

Foods that are high in fiber, leafy greens, citrus and unprocessed are the way to go.

Fried, processed, fatty, chemical or sugar laden foods can not only increase inflammation they can also make you fat and sick. 

I'm changing things up around here.  Look out for more healthy recipes and non-gmo ingredients.  PLUS, I'm growing my own organic veggies using non-gmo heirloom seeds so I'll be adding to the Harvest Recipes collection.

Sharing this healthy post HERE.

Wednesday, April 24, 2013

Harvest Recipe: Tangy and Sweet Broccoli Salad

Before I get started with my recipe...I have a HUGE project we're working on to promote GMO Free awareness.  
Please like our NEW page GMO Free Worldwide.  If you are interested in joining us please read my post Genetic Roulette for more details.

What do you do with so much Broccoli?  I can think of about 10 recipes off the top of my head for freshly harvested Broccoli and onions.  Got Bacon?  This recipe uses broccoli AND bacon!

Tangy and Sweet Broccoli Salad

3/4 pound bacon
2 heads broccoli, cut into florets
1/2 cup chopped red onion
1/2 cup raisins
1 cup mayonnaise (I used 1/2 cup reduced fat)
you can also use nonfat plain yogurt
1/2 cup white sugar (I used 1/4 cup)
1/2 cup vinegar (I use apple cider vinegar)
salt and ground black pepper to taste

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.

Place broccoli, onion, raisins, and bacon in a large bowl.
Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper. 

Sharing HERE , The HomeAcre Hop and Foodie Friends Friday 

Sunday, April 21, 2013

Asparagus and Eggs

The past 2 weeks my husband has asked for "just a protein shake" for dinner.  While our shakes are healthy, filling and nutritious I get a bit bored after 2 weeks.  Last night I just wanted something different.

Eggs are a great source of protein and healthy fats.  They are also a great source of Omega-6, Vitamin A, Selenium, Iron and vitamin B12.

Steamed Asparagus are low-calorie source of fiber.  They are also a great source of Vitamin K, Vitamin A and Folate.

Steamed Asparagus and Eggs
1 1/2 cups Asparagus, chopped and steamed
2 eggs, poached

Wash asparagus, chop and steam.
To save time and extra dishes I microwaved my eggs as I did with
Mary's Breakfast Sammies.
*Microwave for approx 50 seconds. Watch it or it will POP all over your microwave*
Place the steamed asparagus in a bowl and top with eggs.
Salt and pepper to taste (optional).  Feel free to add sauce if you prefer.  This would have been great with Hollandaise sauce but I'm avoiding high calories at dinner.

I hope you have enjoyed Meatless on Monday # 30.  This is a great meal for breakfast, lunch OR dinner.

Sharing this delicious recipe at Tuesdays with a Twist , The Creative HomeAcre Hop , Foodie Friends Friday and HERE.

Friday, April 19, 2013

Earth Day Celebration of Life

From Mary's Heirloom Seeds: Earth Day Newsletter
  CELEBRATE with Mary's Heirloom Seeds!
Dear Mary,
We celebrate Earth Day every day but the official date is April 22nd.  Since Earth Day falls on a Monday this year we're throwing a party ALL weekend.   A SEED party!
Below you'll find our seed specials expanded for the weekend. 

Now through April 25 find amazing specials on your favorite heirloom seeds, organic wildflower varieties and even the Sprouts seeds have joined the party!
Happy Planting!

PS- Please do not think us inconsiderate as we celebrate life after recent tragedies in the US.  We mourn the losses and injuries of so many.  This weekend we chose to celebrate life and find peace in our gardens. 
Calabrese Broccoli
Snowball self-Blanching Cauliflower
Danver's Half-Long Carrots
Eggplant - Black Beauty
Little Gem Lettuce
Tom Thumb Lettuce
French Breakfast Radish
5-Color Silverbeet Swiss Chard
Whiteglobe Purple-Top Turnip
Anaheim, Tam Jalapeno and Serrano Peppers
Ace 55, Beefsteak, Emerald Green, Roma and
Pink Oxheart Tomatoes
Cilantro and Genovese Basil

***FREE packet of Wildflowers for all orders $15 or more***

SPROUTS:  Purchase 8 ounces or more of Hard Red Wheat
or Mung Beans
and we'll include 4 FREE ounces

Offer Expires:    April 25th, 2013

If you would like to receive the newsletter please send me and email to with the subject "Newsletter"

Thursday, April 18, 2013

FREE E-Books!

Just a short and sweet post!  
Check out these free e-books.  I love cookbooks. 
They won't be free for long!


Tuesday, April 16, 2013

Yogurt Pancakes Recipe

I'm not sure why I wanted to use yogurt in pancakes this weekend but I really wanted pancakes.  We've been on a bit of a yogurt kick so the fridge is full.  I'm thinking about making my own but that's for another day.

I'm linking up again at Tuesdays with a Twist.  Join me!

Delicious Yogurt Pancakes
adapted from


1 cup flour (organic, non-bleached)
1 tsp. cinnamon
1 Tbsp. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup plain or vanilla yogurt 
(nonfat, low-fat, or whole milk all work here)
2 eggs
2 Tbsp. melted butter or oil (I used Coconut Oil)
Oil or spray oil for cooking


Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.

Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

This recipe makes about 8 pancakes so it can easily be doubled or tripled.

Coconut oil has many health benefits and gives any recipe a nice flavor.  Check out some of the great deals at Tropical Traditions:

Virgin Coconut Oil, Gold Label, 2-jar pack - 1 quart each

Virgin Coconut Oil, Green Label, 2-jar pack - 1 quart each

Special Price! - Organic Coconut Flakes - 1-lb Bag

Sharing this recipe at Tuesdays with a Twist, The HomeAcre Hop and HERE. 

Sunday, April 14, 2013

Ways to Eat Mung Beans

Mung Beans are delicious AND healthy! Last week at Back to the Basics I shared how to Sprout Mung Beans.  It's so easy!!!  
After 2-6 days of sprouting (depending on your taste) they're ready to eat. 

There is still time to enter Mary's Basics Vegan Triple Play Lip Balm Giveaway!!!

Below are several delicious recipe perfect for Meatless on Monday #29

Salad greens and cooked red beans topped with sprouted Mung Beans.  
Add dressing.  I used Creamy Chipotle Dressing!

Veggie Tacos
Whole grain tortilla, greens, red onion and tomatoes 
topped with sprouted Mung Beans.
Optional: add sour cream or salsa.  I used Creamy Chipotle Dressing!

from Meatless on Monday #2

Quinoa, cooked red beans and turkey sausage 
topped with sprouted Mung Beans.
Sauce is optional.

Mung Bean sprouts according to Livestrong:
Mung bean sprouts have a low calorie density, or energy density, with only 31 calories per 104 g serving. Low energy-dense foods can help you lose weight or prevent weight gain because they are relatively low in calories compared to their serving size, so you can fill up on them without eating too many calories, according to Low energy-dense foods tend to be low in fat and high in dietary fiber, and mung bean sprouts have almost no fat and nearly 2 g dietary fiber per serving.

A benefit of mung bean sprouts is that more than 90 percent of their weight is water, and you can use them, like other vegetables, to help you stay hydrated, according to the University of Michigan. Mung bean sprouts are a cholesterol-free food, and their dietary fiber can lower levels of bad LDL cholesterol in your blood.

Sharing these delicious recipe at the Creative HomeAcre Hop , Tuesdays with a Twist, The HomeAcre Hop and  HERE