Eat Your Peas and Carrots

I know I said I wasn’t going to share any of my New Year’s resolutions with anyone, but I’ve decided that I’m going to share one. This resolution is one that Mike and I have made together and we are having some pretty decent success with.

We both decided that we needed to incorporate more healthy foods into our daily diets and learn to cut back on the foods that weren’t so healthy. Whoa, can you imagine anyone making New Year’s resolution that involve healthier choices? I know, we’re just like everyone else.

I was inspired by an article I read in Martha Stewart’s Whole Living magazine, this issue. I don’t remember subscribing to the magazine, but it came to my mailbox anyway, so of course I read it. The article proposes a 28 day cleanse of sorts, but not one of those really wacky ones that involve drinking clay bits, and consuming copious amounts of water mixed with cayenne pepper and honey. Those never made any sense at all to me, but this one is sensible, healthy and allows you to eat real food. Mike and I are having so much fun with it, although we aren’t doing exactly like the article says, we are making a few modifications.

My favorite part of this little adventure is that I’m cooking with all kinds of new vegetables; vegetables that the checker at the grocery store has to ask me what they are and then look up the key code for, like rutabaga, radicchio and leeks.

We’ve made some really delicious meals and snacks, and I wanted to share a recipe for one of my new favorite snacks.

Let it be said that I used to dislike like green peas, but no longer…

Introducing…

Minty Pea Dip:

3 cups frozen green peas
1/4 cup fresh mint leaves (you can buy these in the produce section)
Zest and juice from half a lemon
1 clove of garlic, chopped
2 T. good quality olive oil
1 T. tahini (tahini is sesame paste and is found by the peanut butter at the grocery store)
Salt and pepper to taste

Cook the peas in boiling water until tender (or use one package of peas that you microwave right in the pouch, that’s what I use). Remove the peas from the water (or pouch) and place in a mesh strainer. Run peas under cold water until peas are cool (this stops the cooking process and helps the peas keep their fresh green color)

Pulse peas and remaining ingredients in a food processor or blender until almost entirely smooth. Add a bit more olive oil if necessary. Add more salt and pepper if it taste like it needs it.

Scoop into a serving bowl and enjoy! Best if eaten within two days, but good luck if there is any left for the next day.

Mike and I like to eat the dip with baby carrots and these, our new favorite snacking chip. We always eat the entire bowl. It’s so delicious, and healthy too.

Our Break-the-fast Sunday meal – Minty Pea Dip and Spicy Butternut Squash and Apple Soup

Happy veggie eating!

p.s. Mike is eating Salmon and Brussels sprouts for dinner tonight…willingly. It’s a miracle.