Introducing Snap Peas–.
Snap peas or sweet peas are edible pod peas that have neutral energy and a sweet taste. They are beneficial to the stomach and the spleen. Their high content of fiber makes them an ideal aid to our digestive system. In early spring, they are resilient to temperature drops that naturally occur during Spring nights while also having high tolerance to temperature spikes. They grow in different parts of the world, adapting to different terroirs. I love to snack on them raw (without overdoing it, I have a Vata dominant constitution, and eating too many raw foods is not the best for me), making salads, soups, purees, and sauces. Their vibrant green color is so appealing and exudes freshness and health. You can find this pod fruit in farmer’s markets and regular supermarkets. Here is a quick recipe for using them in salads or as an accompaniment to any dish of your preference. Blanched peas with olive oil and sea salt Serves 2 Ingredients 2 cups snap peas Olive oil Salt and pepper to taste In a small pot, put water to boil and add salt. Set up a bowl with ice water. Put the peas in the boiling water and blanch for 4 minutes approximately. The peas should have a bite to them and not be completely soft. With a strainer or a spider, take them out of the water and submerge them in the ice water. Once they cool down, take them out and enjoy them as you want. Simplicity has been a recurring lesson for grounding and emerging of difficulties this month for me. Like this recipe, I have felt the sweetest moments on the most elementary of things; a sunset, the breeze, a hug, and some deep breaths. So rejoice in the “candy” that life gives us. With gratitude, Fiorella
"We sat in silence, letting the green in the air heal what it could." ― Erica Bauermeister, The Scent Keeper