this recipe was inspired by a similar one in whole living magazine...



1.5-2 cups fresh peas in the pods, flowering ends snapped off and de-stringed*

*after removing the ends, pull off the fibrous strings that run along both sides of the pea pods.  in the original recipe, it only called for the actual peas, the pods were removed and discarded...i thought that was a waste, since the pods are edible and very flavorful, plus everything is going in the food processor anyway!


discard the fibrous strings and ends as they are super "stringy" and chewy

1/4 - 1/2 cup fresh roughly chopped cilantro
2 tbsp tahini(sesame paste)...i made my own by toasting a couple tablespoons of sesame seeds then grinding them up with a tablespoon of olive oil in my little spice grinder
juice from 1/2 a lemon
1/2 tsp salt
pinch of cumin (about 1/8 tsp)
one garlic clove
a little more olive oil to your desired consistency

puree everything in food processor until creamy but still has a little chunky texture left.


spread on bread, use as dip for other veggies, mix with a whole grain....what else?


i put mine on a piece of whole wheat toast and served it with a farm fresh egg (with a green shell!) from Greendale Farm and a handful of organic olive oil popcorn with sea salt from Trader Joe's. 


superb lunch!

if there is still some left by tomorrow, meaning if ryan doesn't finish it up, then i will mix it with some pre-made quinoa. 


tonight, i attempted kale chips for the 2nd time.....uh, they turned out OK...some of them turned brown...i am not sure if i like kale cooked this way...maybe third time will be the charm!!!