June is peak season for peas, a super nutrition addition - low in fat, and high in good stuff like protein, fiber and micro-nutrients. Because of their anti-inflammatory properties, peas can help with arthritis, bronchitis and candida, and have high amounts coumestrol, credited with helping to prevent stomach cancer.
These little powerhouses are good for the environment, too – after peas are harvested, the remaining plant breaks down easily and generates fertilizer for the soil. Plus, plants require minimal watering.
The fresher the peas, the better - refrigerate after buying to slow the process of sugar content turning to starch.
Here's a summer soup refresher:
2 cups raw organic peas
1 ½ cups almond milk
salt and pepper to taste
1 small organic shallot, diced
Puree peas, avocado and almond milk in a blender.
Add salt and pepper, and top with minced shallot.