Start by boiling water for the split peas. I normally measure out a 1:2 ratio, split peas to water. For this recipe, 1 1/2 cups split peas is a good starting point. Boil the split peas 20 minutes or until soft.
While the split peas boil, chop: 1/2 white cabbage (I used savoy today but any type will do 1 small red onion 7 dried apricots 7 dates 1 head broccoli 1 bunch coriander 1 bunch fresh mint 1 chili pepper 3 cloves garlic
Grate: 2 small carrots a finger length of tumeric a finger length of ginger (both fresh)
Add to taste: grapeseed oil (approx 3 tablespoons) apple cider vinegar (approx 2 tablespoons) fenugreek seeds (approx 2 tablespoons) flaked almonds (1 bag or 3 small handfuls) agave nectar (approx 1 tablespoon) salt and pepper
When the split peas are done, strain and let cool. Add to mixture and stir. Eat as is, or refrigerate. It’s even better the next day!