Hey, beautiful! 

I  missed sharing a recipe in time for Super Blood Moon Eclipse, but just want to affirm that this is a very special time in our history, and if you are interested in bettering yourself and, in effect, the Earth, you are participating in a world of change and heightening the collective consciousness. So thank you!

Today I bring you a super special recipe, one that I absolutely enjoy making for others (I’m a bit of a soup fiend, not going to lie) because it’s incredibly satiating and delicious.

Did you know? As Food Babe shares in her article “One simple trick to help you eat less,” including all six flavors in meals when you prepare them helps you to feel more satiated and eat less. It’s an Ayurvedic concept but holds ground in a variety of philosophies – including Chinese medicine.

Every food has its own energy and effect in the body, so taking care to not be ‘extreme’ with dietary choices is important – and also a reason I do not support ‘fad’ diets, for they can eventually contribute to yin/yang imbalances and psychological issues, as well.

Anyways, the reason I shared that interesting bit of information is because this soup is perfectly balanced with all six tastes shared below:

That makes it pretty awesome, right? Well in addition to being delicious, absolutely. Enjoy the following recipe – it’s quite simple and worth the effort. :]

Coconut Split Pea Soup

Preparation + Cooking Time: 10 Minutes

Serving: 6

Ingredients:

2 Cups Yellow Split Peas

8 Cups Water

2 Medium Carrots, diced

2 Tbsp Ginger, minced

2 Tbsp Curry Powder

2 Tbsp Coconut Oil or Ghee

8 Green Onions (Scallions), thinly sliced

1/3 Cup Currants

1/3 Cup Tomato Paste

1 14 oz Can of Organic Coconut Milk

2 tsp Sea Slt

One Small Handful Cilantro, chopped

Directions:

1. Soak split peas overnight,
2. Rinse split peas until the water runs clear,
3. Toast curry powder on dry skillet until it is fragrant (don’t burn it!),
4. Place split peas in a crockpot with water, carrots, ginger, toasted curry powder, coconut oil, 4 green onions sliced, currants, tomato paste and salt,
5. Let the soup cook in crockpot on high for at least 4-6 hours,
6. Add coconut milk and cook for another 30 mins,
7. Serve soup with a sprinkling of green onions and cilantro.

Notes:

• Organic ingredients are preferred.
• Alternatively, you can make this soup on your stove if you don’t have a crock pot – Soak split peas overnight, Rinse split peas until the water runs clear, Place split peas in a large pot with water and bring to a boil, Toast curry powder on dry skillet and add to lentils, along with carrots, ginger, coconut oil, 4 green onions sliced, currants, tomato paste and salt, Reduce heat to a simmer and cook about 30 mins or until lentils are soft, Add coconut milk and simmer another 30 mins. Serve with a sprinkling of green onions and cilantro.

So, lovely… What do you think? This super simple, very delicious, and incredibly satiating soup is a winner in my book.

Please share your thoughts on the recipe below + any adaptations for others to try out. <3

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