Here is what you need: bag of split peas, water, salt, pepper, 1/2 cup coconut milk, 1 tsp or more to taste of garlic powder, white truffle oil for drizzling, edible flowers (optional), and whatever else you want to add to it. Oh, you will need a blender as well. I used a hand held blender. The Magic Bullet is great for this too! I just don’t know what I did with mine.

This is a very simple recipe. For every cup of split peas you will need two cups of liquid. Add two cups of split peas to a pot, garlic, salt and pepper to taste, 3 and 1/2 cups water. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes. Once the peas have cooked add 1/2 cup of coconut milk – taste the soup to see if it has the seasoning you like. Then add it to a blender or use a hand held blender to bring it to a smooth consistency.

FYI: Add more liquid if you need to, keep in mind that it will thicken. I find it best to start with less liquid and you can add more later to get the desired consistency. Also, I added truffle oil before blending because I am obsessed with truffles!

During this month I plan on indulging at one of my favorite raw vegan restaurants, Planet Raw. Their menu is extensive, with only a couple items that include cheese. I intend to try everything on their menu. Here is what I had so far:

Cappuccino (It had honey in it, so technically not vegan. I will not be ordering it again until April)

Coconut Water (Always my favorite)

BBQ Kale Chips (These were not my favorite – I like the dry ones at Whole Foods much better)

Mc”Chick-Un” Breasts Sandwich: Mushroom macidamia “chick-un” w/ nut cheeze, garlic ranch, wild arugula, heirloom tomato, pickle & onion -toasted on sprouted flax.(This was AMAZING and one of my favorites –  mainly because the mushroom that is made to be the “Chick-un”)

Lexi Sliders: Luscious pumpkin tortellini, sundried heirloom tomato, avocado, onion on flax w/ balsamic drizzle (I would order these again – good choice)

Playa Rawviolies: Burning man Favorite! served w/ a soup spoon) turnip cradling chanterelle mushroom nut paté in sweet maple truffle sage butter w/ pignoli (drink the sauce! (add shredded finely aged real cheese $3) (These were great, except there were on top of too much oil. I would like it better minus all the oil)

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Ingredients
Korean-style Glaze:

1/2 cup turbinado (raw) sugar
1 cup soy sauce
1 tablespoon Sriracha (hot) sauce
2 tablespoons dark sesame oil
2 (5-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 375 degrees F.

Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze.

When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm.

Here is what you need:Ingredients

2 lbs. ground turkey
3 egg whites
1 cup quick cooking oats
½ tsp ground cumin
½ tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper spice
1 tsp salt
2 tbsp garic powder
1 diced onion
2 diced celery stalks

Directions

Pre heat oven to 375 and spray muffin pay with some cooking spray (or coat with a little olive oil)

Mix all the ingredients in one large bowl until well combined. Roll the mixture into balls and place each one in the muffin pan.

Bake for 40 minutes or until cooked through.

Makes 12 muffins.

*Nutritional info below is per muffin

Nutritional Analysis

Calories: 121; Total Fat: 1.5g; Saturated Fat: 0.4g; Cholesterol: 37mg; Carbohydrate: 6.4g; Dietary Fiber: 1.2g; Sugars: 0.9g; Protein: 19.6g

Our girls dinner plans started out as any other dinner night out, throwing on a dress, rushing to get to dinner, gossiping on the phone…with food being the furthest thing on our minds. That all changed after chef Jason seated us and went over a few items on his menu.

We decided to order a bottle of Lambrusco and trusted chef Jason with serving us what he felt was best. Normally we are a group of chatty girls, but once the food hit the table that all changed. None of us expected the food to be that overwhelmingly pleasing. By the end of our meal we all agreed that Pici is one of our favorite restaurants. Be aware that this restaurant is easily missed and seems to blend in with the rest of the scenery on South Beverly, but once you get a taste, this restaruant stands out in every way and you will undoubtedly return many times over.

Here is the recipe from Kraft Foods:

1 Small carton of heavy whipping cream
A dash of cinnamon (add more or less depending on taste)
1/4 teaspoon of vanilla extract
1/4 cup of powdered sugar (or more depending on how sweet you want it)

Bailey’s and Coffee
Make your favorite cup off coffee
Add one ounce of Bailey’s Irish Cream

Ingredients

2 8 ounce bags of toffee bits
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners’ sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted

Directions
In a large bowl, combine peanut butter, confectioners’ sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate then roll into toffee bits. Let the chocolate set before serving.