Serving up veggies in all of our products!

Tuesday, April 11, 2017

Nice Cream

Have you heard of nice cream? It's the new plant based DIY ice cream which is super easy to make and customize. Make it with your kids and let them pick the flavors. The possibilities are endless!


Nice Cream Base:
-3 bananas
-non-dairy milk of choice (coconut milk, almond milk, etc) We prefer unsweetened vanilla coconut milk

Method:
Dice bananas and put into freezer for at least a few hours, preferably overnight. Put 1 frozen banana into a Cuisinart mixer or a blender. Pour in 1/2 cup of non-dairy milk and blend until smooth. 1 banana will yield 2 servings, double the recipe if needed.

Once the mixture is smooth use it as a base to create your own flavors. Here are a few of our favorites:

Honey Roasted Peanut Butter Nice Cream
-1 large spoonful of peanut butter + 1 small spoonful of honey. Add to banana mixture and blend until smooth. Freeze

Chocolate Nice Cream
-1 spoonful of cocoa powder or hot cocoa mix (+ more to taste) + 1 spoonful of honey/maple syrup + 1 small spoonful of vanilla. Add to banana mixture and blend until smooth. Adjust ingredients to your taste. Freeze

Strawberry Nice Cream
-1 large spoonful of strawberry jam (+ more to taste) + 1 small spoonful of honey . Add to banana mixture and blend until smooth. Optional: stir in coconut flakes. Freeze

When ready to eat, thaw the nice cream on the counter for 15 minutes to get soft.

Wednesday, March 15, 2017

Stack it!

Need a quick dinner idea for tonight? Don't worry, we have you covered! This super simple stack can be created using so many different types of veggies so use what you have in your fridge (you may need to adjust the cooking time though).













Here is an easy recipe for our Zucchini Stack:
-2 to 3 large zucchini
-Parmesan cheese
-salt
-olive oil spray

Preheat your oven to 400 F and spray the inside of an 8" square pan with olive oil spray. Slice the zucchini into rounds that are about 1/8" thick. Put one layer on the bottom and sprinkle with cheese and salt. Spray the top of the layer with olive oil spray. Add another layer of rounds and sprinkle with cheese and salt. Spray the top of the layer with olive oil spray. Now repeat until all of the zucchini is used up! The top layer should have cheese sprinkled on it.

Cover with foil and bake for about 20 min. Pierce zucchini with a fork to make sure it's tender. When tender, bake uncovered for 5 minutes to let cheese brown.

Serve as a veggie side or as a main dish over pasta!

Wednesday, February 8, 2017

Cooked vs. Raw

Are raw vegetables really healthier than cooked vegetables? We uncovered a great article & study* that suggests the benefits of cooking some vegetables far outweigh the losses.
Cooking vegetables doesn't always have a negative impact on their nutrition. There are some vegetables, that when cooked, may gain more than they loose.

Asparagus is a good example of this. When cooked (particularly boiled or steamed) asparagus supplies more antioxidants than in its raw form. Cooking does break down and destroy Vitamin C, but Vitamin C can be easily supplemented from fruit or daily vitamins, so it's worth it!

Here is a list of common vegetables showing which is best to consume raw or cooked and why:

Check out our next blog on best cooking techniques to maintain the most nutrients and antioxidants!


*https://www.scientificamerican.com/article/raw-veggies-are-healthier/
http://www.prevention.com/food/5-veggies-that-are-healthier-cooked-than-raw/slide/6
http://www.health.com/health/gallery/0,,20667296,00.html/view-all

Monday, January 9, 2017

Partial to Peas!

We know how challenging it can be to get your kids to eat their greens. As a parent, I am sure you are happy when they just eat anything green, but not all greens are created equal. We have created this comparison chart showing how different green veggies stack up against each other.

Our chart is based on consuming 1/2 cup of each vegetable in raw form. Clearly, green peas are the BIG WINNER followed by asparagus and kale.










Cooking vegetables doesn't always have a negative impact on their nutrition. There are some vegetables, that when cooked, may gain more than they loose.

Asparagus is a good example of this. When cooked (particularly boiled or steamed) asparagus supplies more antioxidants than in its raw form. Cooking does break down and destroy Vitamin C, but Vitamin C can be easily supplemented from fruit or daily vitamins, so it's worth it!

Look for our next blog post on which veggies are best to eat raw or cooked!

https://www.scientificamerican.com/article/raw-veggies-are-healthier/

Friday, December 9, 2016

Winter Ginger Sipper

What is better than a warm winter drink that smells and tastes like the holiday's! Our Winter Ginger Sipper is not only festive but also has medicinal properties for soothing sore throats common this time of year. Ginger is the star in this reci-pea as it is rich in Vitamins A and C. The effects of drinking ginger can be very soothing for those with a cold or flu and by adding in honey, a natural antioxidant that boosts the immune system, it is a comforting drink that your family will want you to make all winter long.

  
Winter Ginger Sipper:
- 4 C of water
- 4 C of apple juice
- 1 TBL of honey
- 1 cinnamon stick
- 4 whole cloves
- 2" piece of freshly peeled and sliced ginger

In a large saucepan combine all of the ingredients and bring to a simmer over medium-high heat. Allow to simmer for 15 minutes. Using a strainer, pour the liquid into a pitcher and serve warm. Serves 6-8.

Monday, November 14, 2016

Holiday Prep!

There are so many reasons to love this time of year: crisp, clean weather, vibrant fall leaves, roaring fireplaces and BAKING!  Now is our favorite time here at Peas HQ to reinvent classic holiday desserts by making them healthier and more cost effective. This week we are sharing some simple recipes to make homemade baking essentials. Making your own vanilla extract, baking powder, brown sugar and vanilla sugar are fun projects you can do with the kids and also a good way to ensure that all your baking products are natural and free of any additives.

Vanilla Extract
(In order to have your vanilla extract ready for holiday baking we recommend you start this project ASAP.)
Ingredients:
  • 1 bottle small bottle of vodka (750 ml)
  • 15 vanilla beans (cost effective hint: the best place to get inexpensive vanilla beans is at an Indian Grocery store)  
Method: Cut the vanilla beans length wise and gently open the pod. Fill vodka bottle with all of the beans. Shake and store in a cool, dry place until your holiday baking party.  For best results shake once a week.

Baking powder
Ingredients:
  • 1 tsp baking soda
  • 2 tsp cream of tarter
Method: Mix cream of tarter and baking soda together thoroughly and use immediately in place of baking powder.

Brown Sugar
Ingredients:
  • 1 cup granulated sugar
  • 1 tbsp Molasses
Method:
Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.

Vanilla Sugar
Method:
Simply place to vanilla beans (cut length wise and opened) in the container you store your granulated sugar in (sugar bowl, the bag the sugar came in or a sugar canister).  Let beans sit for as long as you have sugar.  This makes for delicious baked goods as well as for your morning cup of joe!

Monday, November 7, 2016

Hot Lunch vs Cold Lunch

We all face different temperature issues when packing lunches for our kiddos. Sometimes it's how to keep everything cool, other times we try to find ways for them to eat a hot, home-cooked lunch.

Hot lunches are a great way to avoid sandwich fatigue and re-purposed leftovers so we aren't always making something new. Some schools, especially for the younger tots, will heat up packed lunches for them. But as our kids have gotten older, it's a bit more of a free-for-all! Our best solution so far has been using a thermos, but here are a couple of our lunch packing tips!


For keeping cold:

Freeze your bread! Freezing the sliced bread for sandwiches keeps it fresher longer, and also ensures that the sandwich filling (like chicken or egg salad) stays cooler longer. The bread will be perfectly defrosted by lunch time!


Freeze yogurt! Yogurt can last longer than you think without strong refrigeration because it's bacteria cultures fight off anything hazardous, but freezing a yogurt is an easy way to add an "ice pack" without taking up a lot of extra space in a lunch.

Freeze a water bottle! Even a small water bottle or juice pack will keep lunches nice and cool in a backpack until lunch time.

Freeze the thermos! In the morning while you're packing a lunch and mainlining coffee, fill the thermos with ice water and let it sit in the freezer for 10 minutes. Pour out the ice water, put in your cold items, and be amazed at how long they stay chilly! This is perfect for packing a smoothie or milkshake for their lunches!

For keeping warm: 

Boil the (wide mouthed) thermos! Simply boil a small pot of water and pour it directly into the empty thermos, screw on the lid, and let it sit for 10 minutes. Remove the water and put in your favorite hot lunch! We love everything from an omelet, to chili, to meatball or mac n cheese. Even potstickers or shepherds' pie make great options!

Separate! Put napkins with utensils, a pack of crackers, or a banana in between the hot thermos and any sort of cold food you might be packing.

What are your lunchbox hacks? And how in the world do you get your kids to bring home the ice packs and all the containers?! :)