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This departure from ordinary split pea soup has subtle undertones of the exotic spices from Thailand. I especially like the taste of freshly ground spices from whole seeds. Freshly ground mustard, cardamom, and allspice seeds taste powerfully different from the stale preground and packaged spices available in most stores.
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SPLIT PEA SOUP THAI STYLE
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1-inch piece of Kombu sea vegetable 3 tablespoons + 8 cups filtered water 3 shallots, chopped 1 2 cup chopped onion 1 medium stalk celery, chopped 1 cup chopped carrot 1 2 teaspoons sea salt 1 cup split peas 1 2 teaspoon mustard seed 3 4 teaspoon cardamom seed 1 4 teaspoon allspice seed 1 4 teaspoon ground cumin 4 cups cubed buttercup squash 1 stalk lemon grass, peeled and minced Freshly ground black pepper to taste Sesame oil to taste Lightly wipe the Kombu with a clean damp cloth and let it soak in a little water to reconstitute. Set the Kombu aside. In a large, heavy soup kettle gently saut in two to three tablespoons of filtered water, the shallots, onion, celery, and carrot for about fifteen minutes. Season moderately with several pinches of salt and cook until tender.
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Split Pea Soup Thai Style
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When the Kombu has softened (about ten minutes), chop it into little pieces and add to saut ed vegetables. Clean the split peas and add them to the ingredients in the pot. Add eight cups of water and bring to a slow boil. After the soup begins to boil, gently skim the foam with a large spoon. Turn down to medium, and cook, stirring occasionally, for about two hours. In a little nut/seed grinder, grind together the mustard, cardamom, and allspice seeds for two minutes; mix in the cumin. Add to soup the spice mixture, buttercup squash, lemon grass, and salt and pepper to taste and continue cooking thirty minutes, stirring occasionally. Serve with a drizzle of sesame oil and enjoy.
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Kombu sea vegetable was the original source for natural MSG, before the modern synthetic version. Kombu was commonly known in Asia as a flavor enhancer, but it also is a rich source of minerals and aids in the softening of dried beans and peas during the cooking process. When making soups, don t add salt, tomatoes, vinegar, citrus juices, miso, or tamari until the end, when beans are practically cooked. Acidic foods and condiments, as well as salt, prevent beans from softening and should not be used until the end of cooking.
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DETOX RECIPES
TURKEY AND BLACK BEAN CHILI
S I X S E RV I N G S
2 teaspoons extra-virgin olive oil 1 2 cup chopped onion 1 2 pound ground turkey breast 1 8-ounce package black beans and seasoned rice 1 teaspoon chili powder 1 2 teaspoon ground cumin 1 14.5-ounce can diced tomatoes (no salt added) 1 4 cup chopped scallions Heat the oil in a large saucepan over medium heat. Add the onion and saut two minutes. Add the turkey and cook two to three minutes until browned, breaking up the meat as it cooks. Add the beans-and-rice mixture, chili powder, and cumin and toss to coat rice. Carefully add water according to package instructions. Add tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer for the amount of time indicated on the package, stirring occasionally, until the liquid is absorbed and the rice is tender. Top individual servings with chopped scallions.
THE RECIPES
Dressings, Sauces, and Dips
The French are believed to enjoy good health despite a relatively high-fat diet because of the daily consumption of antioxidant-rich red wine and a variety of fruits and vegetables. Asparagus is one of their favorite foods. It contains protective plant compounds for which the olive oil and pepper in this recipe act as carriers.
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