Curried Split Pea Soup

1 medium onion, diced
3 cloves garlic (more more more!), minced
2 T fresh ginger, minced
2 t curry powder
1 t ground cumin
1/4 t ground coriander
1/4 t ground cardamom (we were out at the time)
generous pinch o' cinnamon
2 t salt
8 c water
1 lb dried split peas
1 carrot

saute onions for a bit. throw in garlic, spices, ginger, and salt. saute a bit more. add water, stir well. add peas, cover, bring to a boil. simmer til peas are tender, prob. an hour.

Tridoshic Vegetable Curry

1 c green peas (we used frozen)
1 c carrots, diced
1 c potatoes, diced
2 c string beans or asparagus (we didn't have either)
2 t cumin seeds
2 t black mustard seeds
1 t sea salt
1.5 c water
2 t tumeric
1 t coriander
1/2 c yogurt

throw seeds into heated oil, wait for mustard seeds to pop. then add tumeric, stir, add veggies and water (if using frozen peas, add them when the other veggies are almost cooked). cook til veggies are tender, 15-20 min, then add yogurt, rest of ingredients, stir well, simmer for another 15-20.

this curry is very mild--if you like it with some more kick, you'll need to spice it up a bit more.

Wheat-free Multigrain Pancakes

3/4 c spelt flour (or ww flour, if you're not concerned about wheat-free)
1/4 c oat flour
1/4 c brown rice flour
1/4 c cornmeal
1 T baking powder
1 T sucanat
1 t baking soda
1/2 t salt
1.5 c milk/soymilk/water if you're desparate
2 eggs, beaten

mix all dry ingredients. mix all wet. pour wet into dry. don't overmix. let sit for 3-5 mins, to let the soda do it's thang.