Pseudo-healthy detox from the 4-day weekend fixin’
Easy Peas-y Pea Soup* with Basil & Thyme (you can make it organic if you want to)
*say it like Jamie Oliver, kay?
1 large onion, diced
2 cloves garlic, smashed and roughly chopped
1 carton veggie stock
1 bag frozen peas
2 basil leaves, finely minced
1 teaspoon dried thyme
extra virgin olive oil
1. Saute onions and garlic till onions are translucent in a pot with a few tablespoons e.v olive oil.
2. Add veggie stock and bring to a boil.
3. Add frozen peas. Bring to a simmer then turn off heat. Blend with hand blender/emulsion blender.
4. Add chopped basil and dried thyme.
5. Serve with a drizzle of e.v olive oil. Voila!
Blueberry Muffins, Vegan-Style: Burstin with blueberries, these muffins are not half bad as the vegan variety. You could also do it non-vegan as well, which yields a very scrumptious version. The secret is in the light wrist action.
1 c whole wheat flour
1/2 c unbleached ap flour
3/4 c brown sugar
3/4 tsp salt
1 1/2 tsp baking powder
3/4 c Earth Balance Natural Buttery Spread
1 tsp vanilla extract
1/3 c plain or vanilla soymilk
2 1/4 tsp Egg Replacer mixed with 3 T warm water
2 c fresh blueberries, tossed in 2 T unbleached ap flour
1. Heat Earth Balance over low heat till melted. Whisk in Egg Replacer, soymilk and vanilla. Set aside.
2. Whisk dry ingredients in mixing bowl.
3. Gently stir in wet into dry ingredients bowl. DO NOT OVERMIX!!
4. Stir in blueberries. DO NOT OVERMIX!!
5. Portion out approx. 3 T batter into 12 muffin cups. Bake at 375 degrees for approx. 30 min. Toothpick should come out clean when inserted.
VOILA!
lifeis[masarap] (good). 