Spinach Kale Soup (vegan)

I love greens and I am constantly looking for recipes. When my mom was here for the birth of my daughter,  she cooked for me a delicious spinach soup. I didn't take the recipe but I approximately knew the ingredients but decided to do some modifications to suit my son's taste. I am not a vegan but there are so many awesome vegan recipes that can compliment a meal with meat or just to satisfy hunger by eating it by itself. My son loved the soup and had 4 refills !!!!
This soup does not contain animal products , it's gluten/grain free. I used frozen spinach but you can use fresh as well, you just need to double the amount. 

Ingredients:

2 cups frozen cut spinach (or 4 cups fresh) 

4 medium sized chopped kale leaves (just the leaves, nor the stems) 

1 carrot finely chopped 

1 onion finely chopped 

1 celery stalk finely chopped 

4 garlic cloves chopped finely 

1 qt. water (approx. 1 l. ) 

1 can coconut milk 

1 Tbsp. Yellow split pea flour 

1 Tbsp.paprika powder

1 Tbsp. Garlic powder

1 Tbsp. Lemon juice

sea salt and pepper to taste. 

parsley (optional) 

Bring water to boil. Add carrots, celery, and onions and cook for 15-20 min. Add spinach . In a bowl mix well split pea flour and coconut milk and add to soup. Let it cook for another 10 min. Add kale, garlic powder , paprika powder, salt and pepper and let it simmer for 2 min. Remove and add lemon juice. Serve garnished with parsley. 

Mona's Pecan Truffles

Since the birth of my daughter I haven't been really active, but that's  understandable. Between the toddler and the baby I don't have much time to make fine stuff. We still eat very healthy but kinda limited when it comes to variety.
The recipe is from my pastor and friend Mona Shirley. We had a Mother's Day gathering at our church and this is where I tasted them the very first time and had to have the recipe.
This recipe is very easy. It's completely vegan and can be used as a snack as well . It's very rich so you don't have to worry that your child may get too much sweets.


Ingredients:

1 cup pecan halves
1 cup chopped dates
1/2 cup raw extra virgin coconut oil (not melted)
                                                                fine shredded coconut.


Combine pecans and dates in a food processor and blend until smooth. In a bowl combine coconut oil and the pecan/dates and mix well. If mixture is too runny let it sit for few minutes in the freezer. Place the shredded coconut in a plate. Make small balls,  about an inch in diameter and roll them in the coconut. Place in freezer for about an hour. Remove and store in the fridge.


* You can put the coconut oil in the blender with the other ingredients but it will melt and make the mixture runny which is not appealing.