Cheating Apple Streusel Pie

2 cans apple pie filling

Refrigerated pie crust

1⁄3 cup granulated sugar

1⁄4 cup firmly packed light or dark brown sugar

1⁄2 cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon kosher or coarse salt

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

Preheat to 375.  Empty cans into a bowl, and add a whole lot of cinnamon.  Mix it up.
Make the streusel topping: Combine the 1⁄3 cup of granulated sugar, the brown sugar, 1⁄2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly. Do not overprocess; you don’t want a paste. Set the streusel topping aside.
Unroll pie crust and press into pan.  Pinch crust edge decoratively.  Add filling.  Top with streusel mix.
Bake for 40 to 45 minutes.

Easy Southwest Sprouted Bean Soup

Easy Southwest Sprouted Bean Soup

2 TBS olive oil

1 onion, diced

3 cloves garlic, minced

2 stalks celery, chopped

2 carrots, sliced

1 red bell pepper, diced

1 green bell pepper, diced

3 TBS cumin

1 TBS chili powder

1 can diced tomatoes

2 ½ cups sprouted bean trio (TruRoots)

8 cups chicken stock*

Salt & pepper to taste

Fresh cilantro & avocado for garnish

Start by heating 2 tablespoons of olive oil in a large Dutch oven or stockpot. Add the diced onions and sauté until they start to get translucent. Add the garlic, celery, and carrots and sauté for a couple more minutes. Add some salt and pepper to taste.  Then add the peppers, cumin, and chili powder. Stir it all up and then add the diced tomatoes, sprouted beans, and chicken stock. Cover and bring to a boil, then reduce heat and simmer on medium heat for 15 to 20 minutes. Always taste it at this point and decide whether it needs more salt and/or pepper. Top with fresh cilantro & avocado (diced fresh tomatoes would be a great topping too) and enjoy!