Sourdough toast topped with sweet pea hummus, sprouts and black sesame seeds made a simple and nourishing Saturday morning breakfast. I use sweet pea hummus as a quick go to recipe when I want a dip but don't have any garbanzos ready to go. I made this batch for yesterday's dinner...
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| Collard wraps with sweet pea hummus and tamari tempeh + cauliflower millet mash over arugula + cumin kraut |
...then ate up the leftovers on toast this morning. I love it's jewel green color and delicious tang. You can make it with fresh shelled green peas (blanch briefly) or use frozen peas (thaw them under running water). I adapted this recipe from Sarah Britton's gorgeous blog: My New Roots where she uses it as a filling for daikon roll-ups. It tastes great as a dip for veggies, and a spread on toast and crackers.
This batch features cilantro, a delicious super herb whose benefits abound. Cilantro is known to bind to toxic metals, helping to cleanse them from the body. It is a digestive aid, anti-inflammatory, immune boosting, and rich in iron and magnesium and numerous phytonutrients (magical chemical substances found in plant foods that promote fabulous health). Ladies who include cilantro in their diets may find that it eases hormonal mood swings and reduces menstrual cramping. Not everybody likes the taste of cilantro, so feel free to use parsley, basil, mint or any other fragrant green herb you have on hand in its place.
Sweet pea hummus with cilantro
- 2 cups shelled green peas (fresh or frozen)
- 1 clove garlic
- 3 Tbsp. mellow white miso
- 1 handful of fresh cilantro
- 1 Tbsp. cold-pressed olive oil
- lemon zest + 1 Tbsp. lemon juice
- 2 Tbsp. nutritional yeast
- sea salt and black pepper to taste
- black sesame seeds to garnish
If using fresh peas, dunk them briefly in boiling water (1-2 minutes) and watch their color brighten before submerging them in cold water to halt the cooking process. You can also leave the peas raw if you like. If using frozen peas, thaw them in a colander under water.
Then, in a food processor pulse garlic to mince. Add the peas and remaining ingredients and blend on high until smooth. Adjust seasonings to taste.
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| super moon prayer |
Beautiful. So glad you are doing this to share your fabulous creations.
ReplyDeleteThank you Anna!
DeleteWhat about those collard wraps? Did you steam the collards or are they raw?
ReplyDeleteHey Mary! The collards pictured above are raw which gives the wraps a nice crunch. I just slice down the middle to remove the stem so one leaf makes two wraps and I hold them closed with a toothpick. I've also made them by quickly blanching the leaves which makes them super easy to roll up. Collard wraps are one of my all time faves so I'll do another post about what I like to fill them with. Miss you and all the Bandha Room folks and I hope you're doing super well!
ReplyDeleteLovely Julia! Thank you for doing this! Mom
ReplyDeleteI'm getting hungry...
ReplyDeleteYum!
ReplyDeleteI'm going to have to try the sweet pea hummus. Where can you get fresh peas this time of year?
When do cooking classes start?
ReplyDeleteSoon I hope! You might find fresh peas at the farmers markets around town, or sometimes I've seen them pre-shelled and bagged at central market.
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