August 2024 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

August 2024 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for August:

Articles for August 2024:

Recipes in this issue - click here to search more.

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Author Judy Doherty
A chunky delicious split pea soup with a super nutritious twist!

Ingredients

  • 1 pound split peas
  • Water to cover the peas
  • 2 tablespoons of olive oil
  • 1 cup diced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 tablespoons crispy bacon pieces
  • 8 cups water
  • 4 tablespoons no-salt-added bouillon
  • 2 cups sliced collard greens
  • 2 tsp Italian seasoning
  • pinch red pepper flakes

Instructions

  1. Place the split peas in a pot with enough water to cover by several inches. Bring to a boil, lower heat to a simmer, cover and cook, stirring occasionally for about 55 minutes.
  2. Drain the peas.
  3. Make the soup: add the olive oil to a large Dutch oven pan. Saute the onions, celery, and carrots until soft about 5 minutes. Add the bacon. Add the peas, water, and seasonings. Add the collard greens.
  4. Cover and cook for 15 minutes.
  5. Puree half of the soup or use a vertical blender and puree the middle lightly.
  6. Season to taste and serve hot.

Nutrition Facts

Calories

167.65

Fat

3.13 g

Sat. Fat

0.57 g

Carbs

25.87 g

Fiber

10.67 g

Sugar

4.24 g

Protein

10.36 g

Sodium

83.8 mg

Cholesterol

1.67 g
Created using The Recipes Generator
undefined
Author Judy Doherty
A chunky delicious split pea soup with a super nutritious twist!

Ingredients

  • 1 pound split peas
  • Water to cover the peas
  • 2 tablespoons of olive oil
  • 1 cup diced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 tablespoons crispy bacon pieces
  • 8 cups water
  • 4 tablespoons no-salt-added bouillon
  • 2 cups sliced collard greens
  • 2 tsp Italian seasoning
  • pinch red pepper flakes

Instructions

  1. Place the split peas in a pot with enough water to cover by several inches. Bring to a boil, lower heat to a simmer, cover and cook, stirring occasionally for about 55 minutes.
  2. Drain the peas.
  3. Make the soup: add the olive oil to a large Dutch oven pan. Saute the onions, celery, and carrots until soft about 5 minutes. Add the bacon. Add the peas, water, and seasonings. Add the collard greens.
  4. Cover and cook for 15 minutes.
  5. Puree half of the soup or use a vertical blender and puree the middle lightly.
  6. Season to taste and serve hot.

Nutrition Facts

Calories

167.65

Fat

3.13 g

Sat. Fat

0.57 g

Carbs

25.87 g

Fiber

10.67 g

Sugar

4.24 g

Protein

10.36 g

Sodium

83.8 mg

Cholesterol

1.67 g
Created using The Recipes Generator
undefined
Author Judy Doherty
A chunky delicious split pea soup with a super nutritious twist!

Ingredients

  • 1 pound split peas
  • Water to cover the peas
  • 2 tablespoons of olive oil
  • 1 cup diced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 tablespoons crispy bacon pieces
  • 8 cups water
  • 4 tablespoons no-salt-added bouillon
  • 2 cups sliced collard greens
  • 2 tsp Italian seasoning
  • pinch red pepper flakes

Instructions

  1. Place the split peas in a pot with enough water to cover by several inches. Bring to a boil, lower heat to a simmer, cover and cook, stirring occasionally for about 55 minutes.
  2. Drain the peas.
  3. Make the soup: add the olive oil to a large Dutch oven pan. Saute the onions, celery, and carrots until soft about 5 minutes. Add the bacon. Add the peas, water, and seasonings. Add the collard greens.
  4. Cover and cook for 15 minutes.
  5. Puree half of the soup or use a vertical blender and puree the middle lightly.
  6. Season to taste and serve hot.

Nutrition Facts

Calories

167.65

Fat

3.13 g

Sat. Fat

0.57 g

Carbs

25.87 g

Fiber

10.67 g

Sugar

4.24 g

Protein

10.36 g

Sodium

83.8 mg

Cholesterol

1.67 g
Created using The Recipes Generator

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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