Lately: August

I know I’ve been lacking on the recipe front lately, but that does not mean that I haven’t been spending enough time in the kitchen! 

I’ve been creating some beautiful salads with plenty of multi-colored farmers market beets!IMG_0754 IMG_0659DSC04521

I’ve been continuing my obsession with frozen fruit soft-serve.IMG_0544 frozen blueberry-banana soft-serve]

And I’ve been baking some pretty decadent desserts.  DSC04532[chocolate cake with PB-chocolate ganache and mini Reeses cups, via Smitten Kitchen]IMG_0809 [cheesecake swirl brownies with mini chocolate chips, via Cooking Light] IMG_0502[vegan chocolate zucchini cookies with applesauce and flax]

I’ve been taking full advantage of lazy mornings at home with my dear friend, plain Greek yogurt.DSC01947 [plain Greek yogurt with red grapes topped with some Kashi GoLean cereal]IMG_0818[plain Greek yogurt in a PB jar with sliced banana, apple, and spoonful of raw almond butter]

And I’ve definitely been appreciating the fact that, usually, food tastes best when it’s kept simple.IMG_0831 [multigrain English muffin stuffed with PB & Co.’s cinnamon raisin peanut butter & sliced banana, on top of a mountain in New Hampshire]

Question: What have YOU been eating lately?

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Chilled Pea & Mint Soup

Ladies and gentlemen, this is a seriously green soup.DSC04503Let me start first off by saying that I’m really not a big pea lover. Peas are boring. They taste fine, sure, and I usually take a small serving of them on Thanksgiving to feel somewhat healthier, but they are not something that I would ever crave. This soup, on the other hand, has been on my mind for quite a few weeks now.DSC04504Packed with avocado, spinach, and lots of freshly picked mint, I daresay that this soup is something that I actually began to crave! (Is that weird?)  It’s delightfully refreshing, light, ridiculously healthy, and perfect for an easy summer meal. And it’s also quite beautiful, if you like green.

Chilled Pea & Mint Soup (serves 4) vegan, gluten-free

  • 1.5-2 cups water, vegetable stock, or almond milk
  • 1/2 avocado
  • 1 clove garlic
  • 16 oz. bag of frozen green peas (almost 3 cups)
  • 1-2 cups fresh or frozen chopped spinach (may omit; it doesn’t change taste much)
  • 1 tablespoon fresh lemon juice
  • 1 cup chopped fresh mint
  • salt/pepper to taste

Place the water, avocado, and garlic into blender and blend until smooth. Very gradually, add all other ingredients and blend. This works best by adding the peas in two or three bunches, especially if thawed beforehand. Puree until smooth, or until desired consistency is reached. Add salt and pepper to taste. Serve chilled (by using frozen peas, this can be served and enjoyed immediately).

This is also great as a refreshing topping for grilled fish or tofu, served with a sliver of lemon!

Question: Thoughts on peas: yay or nay? What’s your favorite way to eat them?