Fresh Salad with Tuna and Almonds

This is a super easy salad that's low calorie and packed with protein. It's one of my favorites during the late summer/early fall when tomatoes are at their tastiest.

2 organic hearts of romaine lettuce chopped
8 mini organic heirloom tomatoes cut into quarters
1/2 small white onion chopped
2 - 8 oz. cans water packed solid white albacore tuna crumbled
18 whole raw almonds sliced (Sometimes I toast them in the oven before slicing.)
1/4 lime juiced
2 avocados diced
1/4 cup  Black Diamond aged cheddar shredded
2 tbsp. Bragg Healthy Organic Vinaigrette
fresh cracked pepper and salt to taste (I like to use a lot of pepper on my salad.)

Put all of the ingredients together in a bowl and toss.

Black-Eyed Peas with Kale Soup

During the summer and fall, my family receives a weekly delivery of organic vegetables and fruit from Big River Farms, a Certified Organic farm located in Marine on St. Croix, Minnesota. Most of the produce is harvested on same day as delivery and is of the highest quality. For this recipe, I used kale, carrots, celery root, jalapeño and onions direct from the farm. Purchasing a share in a Community-Supported Agriculture (CSA) Farm supports local farmers and helps build a more sustainable food system.

Black-Eyed Peas with Kale Soup Ingredients and Directions
1 lb. of dried black-eyed peas

Sort and rinse the beans. Soak overnight and follow directions on package for preparation or use a pressure cooker. In a pressure cooker, add a tablespoon of olive oil and 12 cups of water (4 cups of water per cup of beans). Put the pressure cooker on high and wait for the steam to rapidly escape through the regulator. Lower temp to medium/medium high keeping an easy spin on the regulator. Once the steam begins to release at a constant rate start a timer for 8 minutes. Afterwards, remove the pressure cooker from the stove and run cold water over the lid avoiding the steam vent and other valves until the lid releases. Do not immerse the pressure cooker under water. In addition to the beans, I save some of the water from the pressure cooker and add it to the soup if it is too thick.

2 tablespoons coconut oil
1 onion, diced
1 yellow jalapeño, diced
4 cloves garlic, minced
1/2 celery root, diced
6 large carrots, chopped

Spices
1 teaspoon of dried rosemary
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon cumin
1 teaspoon Slap Ya Mama
2 tablespoons Indian curry
1 teaspoon garam masala
1 teaspoon sea salt
freshly cracked black pepper

In a stockpot on medium heat, sautée onions and jalapeño in coconut oil. Cook until softened. Add celery root, carrots and garlic. Cook until the mixture is softened slightly. Add spices, salt, and pepper to the sautéed mixture.

2 quarts vegetable stock
4 cups kale, chopped

Pour in the vegetable stock to the sautéed mixture, add the prepared black-eyed peas and kale. Simmer on medium for 20-30 minutes until the carrots are tender. If you prefer very soft beans and veggies cook longer.