There’s a reason we were told to eat our peas when we were children. Although tiny in size, sweet green peas are loaded with nutrients.
Key among them are unique phytonutrients that promise anti-cancer, anti-oxidant and anti-inflammatory benefits. But that’s not even the tip of the iceberg. Though they are a low fat food, green peas contain high amounts of high-quality omega-3 fats influential in eye, heart and brain health.
Finally, green peas have more substantial protein and fiber than most other vegetables which plays an important role in the regulation of digestion and blood sugar and positively affects weight loss.
The mildly sweet taste of a green pea makes it relatively versatile in cooking. Add fresh, raw peas to salads and simple sautés or toss fresh or frozen peas with pasta or stir fry.
Look for fresh peas in bright green, plump pods which can be consumed or discarded. Keep a bag of frozen peas on hand for convenience but steer clear of canned peas which tend to be laden with salt and do not retain their high nutrient value.
Try this simple summer soup paired with a hearty salad for a light lunch or dinner.
Summer Breeze Pea Soup
2 c. peas, fresh or defrosted if frozen
3-5 fresh mint leaves
2 c. vegetable broth
Sea salt and black pepper to taste
Combine all ingredients in a blender until smooth then transfer to a pot and heat on the stove. Season with additional sea salt and pepper as needed.
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