Lunch: Winter Sunshine Soup is a recipe from Paul Pitchford’s Healing with Whole Foods:
1 cup yellow split peas (soaked overnight)
2 quarts of water
1 5 inch piece of kombu (soaked)
1/2 onion, cut in to small pieces
2 carrots cut into small pieces
1 cup winter squash diced
1/2 cup parsley, chopped
1/4 tspn salt
Miso to taste
If you’d like to get artistic, the original recipe calls for the onions to be cut into crescent moons and the carrots cut into flowers.
Place peas in a pot with water. Alternatively you can also use bone broth.
Bring to scald. Reduce heat and simmer for 30 minutes.
Add onions, carrots, squash, and salt.
Simmer until peas and vegetables are tender.
Add miso and serve 5 minutes more.
If you make this at the beginning of the week, it should get you through for individual servings for 5 days, plus 3 additional servings
Accompanied with the sandwich of your choice. Please no salted, high sodium, or nitrate containing meat. Note the miso, has a naturally salty taste which is healing to the Kidney energy.
