Milo’s new favorite activity in the kitchen is shelling fresh green peas.
This translates into lots of opportunities to cook and eat green peas, and this is our favorite so far.
Peas are a great food to introduce in this blended form after a baby has successfully eaten a simple porridge or bone broth and then orange vegetables, but this recipe pleased the adults, too. It is great served with home made tortillas or chapatis, savory crepes or dosas, rice, fish or chicken (I’m probably forgetting some things). It could even be made in a more thinned out form for a great soup. Just add 3 extra cups of vegetable or meat stock (and maybe some more salt).
Green peas are sweet to taste, cooling and dry in nature and have a sweet post digestive effect. This means that they are pacifying to both Kapha and Pitta and not aggravating to Vata if they are cooked thoroughly. All of these factors make it a perfect food for the spring and summer time for the whole family.
Blended Green Peas with Leek and Fennel
1 lb. fresh green peas in the shell (2 1/2 – 3 cups shelled)
1 c. sliced leek
1/4 c. sliced fresh fennel
3/4 tsp. salt (seasoned salt like Herbamare works nicely)
1 heaping Tbsp. ghee
1 Tbsp. olive oil
Shell the green peas and place them in a bowl. Discard the pods.
Add ghee and oil to a pan. Heat slightly and then add everything else to pan.
Saute until the leeks are soft and translucent. Cover with water and simmer over medium heat until the peas are soft–about 15-20 minutes.
Remove from heat and allow to cool a bit. Blend in blender or with hand mixer until they have a lumpy consistency, or until completely smooth.