Pressed Cabbage Salad

1/3 head green cabbage, shredded
1/3 bunch red radishes, matchstick sliced
1 green apple, matchstick sliced
2 stalks celery, sliced
1 tsp. salt
2 tangerines, juiced
3/4 tsp. apple cider vinegar

Combine cabbage, radishes, apple, celery, and salt in large bowl.  Press salad into bowl and cover with a flat plat plate, top with a weight (gallon water jug) and place in fridge.  Press for 4+ hours.  When finished pressing, toss with combined tangerine juice and vinegar.

Adapted from The Great Life Cookbook. 

Peanut Butter Rice Crispies

3/4 C. Peanut Butter
3/4 C. Honey
6 C. Rice Crispy Cereal

Melt peanut butter and honey over medium heat for 3 minutes.  Stir into the rice crispy cereal and spread into an oiled baking pan.  Refrigerate for 1 hour.

Adapted from So Easy. 

Split Pea and Navy Bean Soup

1 C. dried Navy Beans
2 C. dried Green Split Peas
2 inch strip Kombu
8 C. Water
1 1/2 C. Carrots, sliced
2 Onions, chopped
1/2 tsp. Salt
4 Celery stalks, diced
2 Tbsp. Tamari

Soak navy beans and kombu in lots of water, overnight or 8 hours.  Rinse beans.  In a pressure cooker, add navy beans, kombu, and 4 C. water.  Bring to a boil, cover with lid, bring to pressure, and cook for 1 hour on high pressure.  Next, bring split peas to a boil in 4 C. of water in a large pot; simmer for 1.5 hours.  Add onions and carrots to split peas and cook for 5 minutes on high.  Add cooked navy beans with cooking liquid and salt to split pea pot and simmer for 10 minutes.  Add celery and tamari to pot and simmer for 10 minutes.  Serves 12.

Adapted from The Great Life Cookbook.