Helping you thrive with plant-based nutrition for a long & healthy life.

Well, it’s that time of year again. New Years Day!

I would like to take this opportunity to wish you and your family a happy, healthy and peaceful 2016. I greatly appreciate all your support over the years, and I am so thankful you are part of our healthy, compassionate community.  It is an honor to serve you.

In 2015, I launched my first podcast and loved every minute of it. I hope you enjoyed it too. This year, I plan to do podcasts every other week and provide up to the minute nutrition, health and diet news.

Of course, I will include delicious plant-based recipes in every podcast. I am also launching a course in plant-based nutrition and health and wellness.

In addition to that, I am working on my ebook of recipes and a breakfast cereal.

Whew, it is going to be a busy 2016! If you are interested in any of the books, breakfast cereal or courses, please sign up here for updates. A course in health and wellness would make an awesome gift for a loved one.

I am more passionate than ever about spreading health and wellness all over the world, and I couldn’t do it without you. Thank you again. Now, as always, on to food.

Black-Eyed Pea Soup Secret Ingredients – Fennel Seeds & Nutritional Yeast

Who knew that a simple black-eyed pea soup could be so delicious???

My secret ingredients today were fennel seeds and nutritional yeast. I couldn’t believe how rich and flavorful this black-eyed pea soup turned out.

Even though these little gems are called peas they are a bean, and chock-full with fiber and potassium.

They are also low in fat and calories.

Traditionally, black-eyed peas and greens are eaten in January to bring prosperity, and I hope this black-eyed pea soup brings you all the abundance you ever want and or need.  Happy New Year everyone!

Black-Eyed Pea Soup with Collard Greens & Fennel Seeds

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 large

Ingredients Method

Ingredients

  

Main

• 2 15-ounce cartons of cooked black-eyed peas, rinsed
• 1/4 cup vegetable broth for sautéing (or more if sticking)
• 2 cups of vegetable broth for soup
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 teaspoon fennel seeds
• 4 tablespoons of nutritional yeast
• large bunch greens (I like spinach)
• 3/4 teaspoon salt
• fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• lemon wedges for serving

Method

 

Steps

1. Heat 1/4 cup vegetable broth in medium soup pan. Add the onion and fennel seeds. Cook until the onion is soft and translucent. Add the garlic. Cook for another 2 minutes adding more vegetable broth if sticking.
2. Add the salt and ground black pepper. Add the cooked black-eyed peas, nutritional yeast and two cups of vegetable broth. Stir, bring to a light boil, lower heat and cook for another 15 minutes.
3. While the soup is cooking, steam the greens by adding an inch or two of water to a saucepan. Insert the steamer basket. The surface of the water should be under the basket. Add more water if necessary. Bring the water to a boil. When the water is bubbling, add the greens, cover and reduce heat. Cook for approximately 3-4 minutes. Sprinkle with chili flakes.
4. Divide the soup among bowls and top each some of the steamed greens and a squeeze of lemon over the top. Serve with lemon wedges.