The Peas Perspective

Yam Apple Cupcakes

2012-02-17T09:02:00.000-08:00

February is easily the sweetest month of the year. Everywhere you turn there are Valentines' cookies, candies and cupcakes galore! Instead of saying no to your families sweet tooth, bake them our Valentine's cupcakes filled with yams and applesauce instead of the full amount of oil and butter! Your kitchen will smell like Pumpkin Pie, your kids won't even miss the extra fat!

Yam Apple Cupcakes
• 1 cup canned yam
• 1 tsp vegetable oil
• 3 Tbl applesauce
• 3 Tbl unsalted butter, melted
• 1 cup flour
• 3/4 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 3/4 cup sugar
• 1/3 cup brown sugar
• 1 egg
• 1 1/2 Tbl fat free milk

Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners and spray them with pan spray.

Place yams and vegetable oil in a food processor and puree until smooth. In a large bowl combine 3/4 cup of the yam puree with the applesauce, sugar, brown sugar, egg, and milk. Mix.

In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. Add the flour mixture to the yam mixture and gently stir until just combined. Be careful not to over mix. Add the butter and mix until smooth.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes or until top of cupcake springs back when touched.

Laughing Cow Frosting
• 4.5 oz of Laughing Cow light swiss cheese, 6 wedges
• 1/8 cup of butter
• 1 tsp vanilla
• 2 cups powders sugar, sifted

Beat the laughing cow, butter and vanilla in a large bowl. Gradually add the sugar and beat well after each addition.

Innovative Food Storage

2012-02-03T10:24:00.000-08:00

Wow this is one of the coolest articles on food storage we have seen in a long time! Check it out and tell us what you think!

http://www.treehugger.com/kitchen-design/saving-food-fridge-it-will-taste-better-may-even-last-longer-and-reduce-your-energy-bills.html

Cat's Cradle

2012-01-27T09:19:00.000-08:00

We recently had an office showdown of Cat's Cradle and got stuck on this strange string configuration:

I remember seeing this pattern when I used to play Cat's Cradle as a kid... I just couldn't remember what to do with it. So I turned to You Tube and found dozens of tutorials to teach me the correct way to play. Turns out... I was doing it wrong all along ;)

Here is one of our favorite tutorials on playing Cat's Cradles. Learn from the pro's:

Our New Favorite Resource Book

2012-01-13T09:12:00.000-08:00

We picked up this handy book a few months ago and can't get enough of it's helpful tips and homemade recipes for everyday cleaners. Make your own cleaning products with your kids and they may even want to clean! Check it out:

click on the photo to enlarge

New Years Resolution: Eat More Fries!

2012-01-06T09:38:00.000-08:00

Well... as long as they're Peas of Mind fries! Did you know one serving of our fries (Veggie Wedgies) has: zero grams of fat, 70-80 calories, and a full serving of fruits/veggies! Try this reci-pea for Curry Fries mmmm !

Curry Fries
-canola oil spray
-2 shallots, minced 
-2 garlic cloves, minced 
-2 stalks of lemongrass, sliced crosswise
-1 inch piece of ginger, minced
-2 TBL of curry
-3 cups of veggie broth

Preheat Oven to 425˚F.  

Coat the inside of a small pot with pan  spray and put over medium heat. Add  shallots, garlic, lemongrass, ginger and  curry. Let cook about 5 minutes. Add the  veggie broth and bring to a boil.   

Once curry begins to boil, lower heat to simmer and continue to cook down the broth with  lid off, about 15 minutes.  

Take out lemongrass stalks and puree curry in a blender until smooth. Meanwhile, pour  Cauliflower Veggie Wedgies® in a large bowl. Spray fries generously with canola oil spray  and toss. Pour fries in one layer on a baking sheet and bake for about 8-10 minutes.  

Salt the fries out of the oven and drizzle the curry sauce over them. Serve immediately.

Sweet Cheat This Holiday Season!

2011-12-21T15:30:00.000-08:00

In need of a decadent sweet treat this holiday season without all the gluttony? Créme brulee is probably not the first dessert which comes to mind, with all of it's egg yolks and heavy cream. Well, think again! Our 'cheat' version can be made fat free and takes just minutes to prepare.

• 1/4 teaspoon ground cardamom
• instant vanilla pudding mix
• 1 1/2cups milk (non-fat, low-fat, whole or non-dairy)
• sugar for brulee-ing, about 2 tablespoons

In a small microwaveable bowl, combine cardamom with 1 tablespoon of water and microwave until it boils, about 15 seconds. Let rest 3 mins.

In a medium-sized bowl, whisk together pudding mix and milk for 2 minutes.

Strain cardamom water into another bowl. Add 1 teaspoon of cardamom water (or to taste) to the pudding, stir to combine. Let pudding rest until soft set, about 2 minutes more. Transfer to oven-safe ramekins, cover with plastic wrap and refrigerate at least 30 minutes.

When you are ready to eat them, sprinkle an even layer of sugar over puddings, then brulee with a torch or under the broiler. If using the broiler, broil ramekins on a baking sheet, for quick removal, when they become carmelized.

Holiday Meals: Bring the Good Option

2011-12-16T08:57:00.000-08:00

Watching waistlines during the holidays is always a challenge. Plan for success this year by bringing the good option to holiday gatherings. Whatever your favorite dish / greatest weakness is, offer to make that dish and then bring a dish that you feel good about eating yourself and about serving to family and friends.

Here are a few suggestions for good options to bring:

Salad
Use a luxury ingredient like pecans or avocados for some heart-healthy fats that will curb your holiday appetite and help prevent over-indulging later in the meal. And take a stab at making your our salad dressing!

Hot Vegetable Side
Bring green beans simply sauteed in a dribble of olive oil with some sea salt (rather than drowned in 'cream of something soup'). Or, depending on the crowd (whether people love garlic or not), make Angry Broccoli: lightly saute several cloves of minced garlic with some red pepper flakes in a tablespoon of olive oil, toss in steamed broccoli and top with a few shavings of parmesan or pecorino cheese.

Dessert:
A fresh fruit plate with plain greek-style yogurt or a fresh farmers cheese (low in fat and calories) drizzled with honey, or a simple baked fruit dessert (without a pastry crust) garnished with a few nuts.

Happy Holidays!

The Glogg Blog

2011-12-08T17:17:00.000-08:00

Have you heard of Glogg? My husband spent many years living in Iceland so I have gotten to know Glogg well, as he often makes it during the holiday season. Glogg is the term used for mulled wine in nordic countries.

Our friends love it and always ask us to bring Glogg to their holiday party. Here is a kid friendly version of Glogg the whole family can gulp up!

Glogg For Kids:
-1 gallon of apple cider
-2 oz dried orange zest
-2 oz cinnamon sticks
-20 whole cardamom seeds
-25 whole cloves
-1 lb blanched almonds
-1 lb raisins

Pour the apple cider into a large stock pot.
Bring to a boil over medium high heat.
Toss in orange zest, cinnamon sticks, cardamom and cloves. Let boil for 15 minutes, stirring occasionally.
Stir in almonds and raisins and continue to boil for 15 more minutes.
Remove from heat or keep on simmer until the last glass has been filled!
Serve hot!

picture credit from one of our favorite bloggers:
http://thepioneerwoman.com/

Enter To Win !

2011-12-01T14:45:00.000-08:00

Enter to win an assorted care package, full of Peas of Mind products, sent to your home!

How to enter:
Simply post on OUR facebook wall what your favorite Peas of Mind product is & where you purchased it! For example:

It's just that easy! We will draw a winner at the end of December, just in time for the holidays!

disclaimer: we are only able to ship within the United States.

Gingerbread Prefab!

2011-11-18T08:26:00.000-08:00

Is it too early to talk about gingerbread houses? We think not!

We all don't live in a traditional house though, some of us in apartments or prefab home or modern ranches. Why not make a gingerbread house of the actual home you live in! Here are some interesting gingerbread creations that inspired us!

Gingerbread Trailer:

Gingerbread Modern Ranch:

Gingerbread Estate:

Gingerbread Prefab:

Gingerbread Apartment Building:

photo credits:

http://easydreamer.blogspot.com/2010/12/not-your-mothers-gingerbread-house.html

http://alilovescurtis.blogspot.com/2007/12/gingerbread-goes-eichler.html

http://historycenterfw.blogspot.com/2010/11/brief-history-of-gingerbread.html

http://www.treehugger.com/sustainable-product-design/michelle-kaufmann-designs-mcmansion-gingerbread.html

http://www.dailytonic.com/gingerbread-houses-2010-at-the-swedish-museum-of-architecture-in-stockholm-se/

Zucchini Cottage Fries

2011-11-10T11:56:00.000-08:00

A cross between potato chips and oven fries, our zucchini cottage fries are a welcome addition to any dinner without using a drop of oil. With only a fifth of the calories of potatoes, zucchini makes this a veggie-rich side with a modest amount of calories.

• 2 medium zucchini's
• 1 large egg white
• 1/2 cup of bread crumbs or panko
• 2 TBL of parmesan cheese, finely grated

Preheat oven to 450 F.

Line a sheetpan with a silpat or a sheet of parchment paper.

In a medium bowl, combine breadcrumbs with parmesan cheese. Set aside.

Whip the egg white in a medium-sized bowl until frothy. Set aside.

Thinly slice the zucchini, about 1/8 - 1/4 inch thick. Coat zucchini slices in egg white, allow the excess to drip off, then transfer the zucchini slices to the crumb and cheese mixture. Flip to coat, shake off excess crumbs and transfer to lined baking sheet.

Bake at 450 F until the bottom sides begin to brown, about 6-8 minutes. Flip them over. Bake another 6-8 minutes or so until golden brown. Sprinkle with salt and serve.

For a gluten free / dairy free option, use just zucchini and egg white. Cut the zucchini 1/8 inch thick and be sure to use parchment paper when omitting the crumb/cheese coating. They turn into crispy chips this way!

A Watched Pot Never Boils

2011-11-04T10:47:00.000-07:00

... especially when you're hungry and ready to add the pasta already. Starting with less water cuts down the time to boil, but how little can you get away with when cooking pasta?

A NY Times piece by Harold McGee investigated this very topic. His findings: yes, less water can be used, but the less you use, the more stirring is needed to keep the pasta from sticking together.

We were still curious on how we could speed up the process of cooking pasta and one thought was to cook it in the microwave. While microwaves aren't the healthiest heating source... we wanted to run this experiment anyway.

Unfortunately, all of our microwave attempts only lead to spectacular boil-overs! We did find this method from No-Stove Cookery's which sounds promising: cook 1 cup dry pasta with 2 cups water in the largest microwave-safe container that fits in the microwave, and cook at 50% power.

Do you cook pasta in the microwave? Any tips to share?

Hand Made Costumes

2011-10-27T14:08:00.000-07:00

We are sure you already have your kids Halloween costumes picked out... but here are some of our favorite's made from old card board boxes and used tissue paper !

Thanks DailyGreen.com and Dayton Daily News for the ideas!

Prevent Headaches with Food

2011-10-19T14:41:00.000-07:00

Over 20 million Americans regularly experience headaches. I actually have one as I write this blog ;) Here at Peas HQ, we not only like to use our food as fuel but for it's healing properties too. Here are some ways to avoid headaches using foods!

First, stay hydrated; dehydration can cause headaches.

Second, get enough magnesium. Research has found that people with migraines have low brain levels of magnesium and tend to have generally low magnesium levels. Getting enough magnesium also helps prevent heart disease, diabetes, loss of bone density, and colon cancer. Below is a list of foods naturally rich in magnesium.

(chart above from the UC Berkeley Wellness Letter, July 2011)

Lastly, try avoiding the following foods which may lead to dull headaches

bananas
cheese
chicken
citrus
onions
peanut butter
sour cream
fresh baked yeast products

Sources

Prescription for Nutritional Healing by Phyllis A. Balch.

The University of California, Berkeley Wellness Letter from the School of Public Health, Volume 27, Issue 10, July 2011.

What We Are Into Right Now

2011-10-13T17:14:00.000-07:00

Embrace apple-picking season with this crunchy topping for sauteed or baked apples. Use any variety of apples or a mixture of varieties, but remember to leave the skin on to retain all the beta carotene! Because most of the fiber in apples is soluble, they can effectively lower blood cholesterol levels. To continue the heart healthy theme, we use a mixture of walnuts, applesauce and egg whites in place of butter.

• 1/2 cup walnuts
• 3 tablespoons canola oil or melted butter
• 3 tablespoons applesauce
• 1 egg white
• 3/4 cup oats
• 3/4 cup flour (all purpose, whole wheat flour or a mixture)
• 2/3 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch salt
• 3 lbs of apples (about 6 medium apples), any variety or a mixture
• 1/4 cup apple juice

Preheat the oven to 425 F.

Grind the walnuts very finely in a small food processor or mince finely on a cutting board. Mix in the oil, then the applesauce and egg white. Set aside.

In a large bowl, combine all the dry ingredients including the brown sugar. Using a spatula, fold in the walnut mixture, using as few strokes as possible. When it looks like wet sand with some dry powder still free at the bottom, scatter across a silpat- or parchment-lined baking sheet in pea-sized pieces. Bake for 7-10 min. until it is golden brown and begins to crisp. Let cool completely on the tray, then store in an airtight container.

To serve, remove the apple cores, leaving the skin on. Slice apples, about 1/2 inch thick. Saute apples with apple juice for 3-5 min. until tender-crisp, adding more juice or water as needed to keep the pan moist. Top with oat crunch and serve.

Alternatively, "bake" apples in the microwave. Core apples using a jack-o-lantern cutting technique. Once the top is removed, a melon baller works well to remove the seeds and core. Microwave, 4 min. for 2 apples, about 6-8 min. for 4 apples. Let cool at least 2 min. before serving with topping.

Take A Seat

2011-10-07T09:07:00.000-07:00

We recently checked in with one of our biggest supporters, Melanie R. Silverman, a Registered Dietitian who specializes in pediatric nutritional care. We asked her what was on her mind these days. Her answer: "meal time" and here is what she had to say about it:

Meal time behavior and manners is probably something you hope your child develops, but let’s be face it, on the big list of what you want for your child, health, happiness and a college education certainly beat good manners at the table. What if we considered moving the importance of meal time behavior and manners up the list because I am beginning to believe that the health, happiness and college education you want for your child starts at the kitchen table. Here is how it works…

1) Watch your snacks. If dinner is at 6:30pm and you gave a few handfuls of cheesy crispy kiddie crackers at 5:00pm to “hold them off”, you are in for it; they are not going to eat and those cheesy crispy kiddie crackers just displaced your dinner. Spread out your meals and snacks by at least two to three hours so the kids come to the table hungry and do a decent job eating the nutritious food you prepared.

2) Sit together. Make sure that everyone in the family is seated together at the table. While kid tables are adorable, don’t separate the kids from the adults during meal time. Gather around the table as a family. Eat. Talk. Laugh. Meal time should be fun.

3) Correct behavior. Kids learn by observation. How will they learn to use a fork, drink from an open cup, cut their food or place a napkin in their laps if you do not show them? Meal time also gives you an opportunity to spend time with your kids which teaches them how to talk, listen and communicate effectively.

So how do these three tips get your child healthy, happy and into
college? If your child is coming to the table hungry because you spread the snacking out, the probability goes way up that he or she will actually eat the nutritious food you took time to prepare. Your child is now healthy! Research has shown time and time again how valuable the family meal is for children because shared meals can provide a sense of community, love, and support. Your child is now happy! Colleges are looking for people with high cognitive abilities that can also relate well to people. Eating as a family at the table gives your child exposure to both aspects of development. Your child is going to college!

Pull up a chair to the kitchen table and have your child take a seat. The meals you provide are so much more than just calories.

photo credit: kitchen table from www.thekitchn.com

Melanie R. Silverman MS, RD, IBCLC is pediatric registered dietitian and lactation consultant in Laguna Beach, California. You can learn more about her private practice at www.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com

Who Does the Shopping?

2011-09-29T10:53:00.000-07:00

With men taking on a more active role in the household and parenting duties, guys are doing a greater portion of grocery shopping than in the past. Does this hold true for your household?

Marketing folks are on it. Ads on ESPN now feature Dad and son passing a football out back and then coming in for bowls of cereal.

photo from www.gourmetads.com

We are curious, have your household responsibilities shifted over time or have they stayed the same? Does the "man of your house" go to the grocery store? Does he go alone or with you... and if he goes alone do you feel he does as good a job with the shopping list?

Squash Hash, The New Breakfast of Champs!

2011-09-16T09:44:00.000-07:00

Break the cold cereal cycle with these squash hash browns that can be made in advance for a quick weekday breakfast. One of our hash brown's provide 100% of the RDA for Vitamin A and about 30% of the RDA for Vitamin C (just think all those vitamins before lunchtime!)

• 1 small butternut squash, about 2 lbs
• 1/2 a small onion
• 1/2 teaspoon salt
• 1 egg
• pinch cayenne (optional)
• 2 Tablespoons all purpose flour
• olive oil, about 2 Tablespoons

Trim and peel the squash thoroughly, down to the dark orange flesh. Cut off the neck of the squash (from the base) and then halve the base and scoop out the seeds and pulp. Trim and peel the onion.

Using a box grater, grate all of the squash. Transfer the grated squash into a large colander resting inside a large bowl. Sprinkle the squash with 1/2 teaspoon of salt and mix thoroughly. Set aside.

Separately, grate the onion, discarding any juices, to get about 1/3 cup grated onion. Add the onion to the squash and mix. Next reduce the amount of liquid in the mixture by squeezing handfuls of the squash mix over the. Ideally you want the mix to be as dry as possible.
Add the egg and mix to combine. Sprinkle in the flour, one tablespoon at a time, mix thoroughly.

Line a large plate with a sheet of plastic wrap and drizzle 1 teaspoon of olive oil on top of the plastic. Take about 1/3 cup of mixture at a time and form the squash into a patty, pressing firmly, then transfer to the oiled plastic. Repeat. You should get about 8 patties.
Heat a large, non-stick skillet over medium heat. Add 1 teaspoon olive oil to the pan or spray with pan spray. Flip a patty into your hand, oiled side up, then slip the patty into the hot pan. Cook until golden brown, about 3-5 minutes, then flip and brown the second side for another 3-5 minutes, transfer to plate to cool.

Transfer patties to an airtight container with plastic wrap in between layers and freeze.
To reheat, preheat oven or toaster to 325. Place frozen hash browns on a baking sheet lined with aluminum foil and bake for 10 to 15 minutes until heated through. Serve.

Food and Music Pairings: Turntable Kitchen

2011-09-09T09:18:00.000-07:00

Check out the next level of food pairings: food and music pairings!

Just as like foods pair well with like wines (acidic wines with acidic foods, bold wines with bold foods) Turntable Kitchen matches similar components in foods and tunes for delectable combinations.

For instance, Squash Blossom Omelet + The Shins' Oh, Inverted World album

Matthew's playful descriptions of "fluffy... airy... sparkling acid-tinged..." music, yes music, are remarkably articulate and delightfully accurate! We love that there's a link to listen to the featured music while reading about the pairing.

What an inspiration! We can't wait to read about the combinations to come. Too bad the list for monthly pairings boxes is not currently accepting additional signups.

Do you have music on while cooking and/or eating?

Surprisingly Recyclable

2011-09-02T10:33:00.000-07:00

Most people here in SF have larger recycling bins in their homes than trash cans. We passionately recycle and compost as much as we can, but what exactly can be recycled these days?

It varies (greatly) from city to city, depending on the capabilities at your local recycling plant, so definitely check online to see what is and is not recyclable in your neighborhood.

We checked the list for San Francisco and we shocked and impressed at how much the list of recyclables has grown since we last checked!

These items were most surprising for us to toss in the blue bin:
aluminum foil
spray cans
buckets with metal handles
CDs, DVDs and cases (with paper insert removed)
coffee cup lids
corks - plastic
flower pots and trays
toys (no electronics, metal or batteries)
tupperware
plastic utensils
wrapping paper (non-metallic)

Here's the full list of items welcome in the blue recycling bin:

Since we are legally obligated to compost, not many things go into the trash these days. A free standing paper grocery bag under the sink can hold the trash of 3 people for a week or longer, and because food scraps are in the compost bin, the trash doesn't get gross or smelly. It's odd, but awesome!

The question is no longer who takes out the trash, but who takes out the compost.

Dessert on a Spoon: Vegan Chocolate Mousse Bites

2011-08-19T13:16:00.000-07:00

We love having these spoonful-sized treats in the freezer for an after school/work snack or a tiny late night treat. Unlike other creamy, chocolate desserts, this one is rich with protein and relatively low in fat.

If you happen to have a set of cheap party silverware, use them here to keep your everyday silverware free. Mix-matched old measuring spoons work great too. Otherwise, using ramekins or small bowls works great too.

Vegan Chocolate Mousse

12 oz package of silken tofu (soft kind preferred)

8 oz semi-sweet or dark chocolate, chips or bars (check ingredients to ensure vegan-ness)

3-4 tablespoons agave syrup (or homemade simple sugar syrup)

1/2 teaspoon vanilla

Start by melting the chocolate in a double boiler or (carefully) in the microwave.

In a blender, blend the tofu until completely smooth, 1 to 2 minutes. Add the melted chocolate, agave syrup and vanilla extract and blend to combine.

for spoonfuls: transfer mousse to a bowl or small pyrex, cover with plastic and refrigerate at least 2 hours. Then, fill the spoons with mousse, place on a baking sheet and freeze. Transfer to an air-tight container or bag.
for ramekins/bowls: transfer the mousse to the ramekins/bowls, cover with plastic wrap and refrigerate until set, at least 1 hour.

Enjoy!

Homemade Raisins

2011-08-12T08:47:00.000-07:00

Looking for a fresh take on a classic travel-friendly snack? Make your own raisins this summer and watch the kids gobble up these juicy, sweet-tart jewels! Raisins have more iron by weight than raw broccoli or raw kale and offer potassium, B vitamins and fiber. If you are looking for an end-of-summer project, try sun-drying your grapes to make raisins (see that option below.)

-1 to 2 pounds seedless grapes (we like using red ones)

Turn the oven to its lowest setting (200-250 F).

Oven-Dried
Remove stems from the grapes and spread them out on a silpat (or parchment) lined sheet pan. Bake, checking about every 2 hours, until shriveled and chewy. About 6 hours total.

Sun-Dried
Let the warm summer sun do all the work for you! If the daily highs where you live are in the mid 70's or higher, dry your grapes outside on a sheet pan and cover them with a layer of cheese cloth (to keep bugs out). Choose a spot that gets full sun and your grapes should be raisins in about 2 weeks.

Store in an airtight container in the fridge for up to 2 weeks.

photo credit:
joelogon

Summer Road Trip: Cooking in the Woods

2011-08-05T11:55:00.000-07:00

Hi all! It's Tina here at Peas HQ, about to take off on a road trip up the Pacific Coast, camping along the way. But what will I be eating? Here's a look at the travelin' kitchen:

the 'pantry' milk crate

pancake mix
instant oatmeal
tea, coffee, and cocoa
canned goods
olive and vegetable oils
balsamic
sea salt and pepper
crackers
nuts

the 'kitchen' milk crate

camping stove
pot with lid
pan with lid
can opener
vegetable peeler
wooden spoon
small knife (with blade guard)
cutting board
utensils
mugs
roll of paper towels
ziplocks

the 'fridge' (2 cubic foot cooler)

milk
OJ
room for produce and cheese purchased on the drive

I'll be passing several farm stands along my route, so I'm ready to make farm fresh salads for lunch (with nuts and cheese for protein) and my favorite dinner outdoors, Thai curry! With just a few pantry items on hand (curry paste, coconut milk, and rice) most any vegetables from a farm stand can be used to make a Thai curry.

If you're traveling with kids, let them choose the veggies for dinner. Carrots, tomatoes, any summer or winter squash or potatoes, onions... whatever looks good. Make the curry extra kid-friendly by adding a small, drained can of pineapple bits to sweeten it up.

Here is my Thai Curry reci-pea: Saute the curry paste, a little oil, and your veggie for a few minutes. Add the full can of coconut milk and simmer until veggies are tender. Just before serving, add canned pineapple if you are using. Everything tastes better in the woods, so no need to be particular!

Have you been camping/road tripping this summer? What are your favorite meals to make while camping? Any special gear or ingredients that you love to have out in the woods?

Will's on CNN!

2011-07-29T13:35:00.000-07:00

One of our dearest Peas fans was featured on CNN today!

We've been so inspired by Will, by his life changing journey, but also by the way he writes about it (he's a exceptionally playful writer). We're so glad that our fries were a part of Will's journey and that he continues to enjoy them (and our new pizza too)!

Go Will! You amaze us :)

Edible Experiment: Homemade Yogurt

2011-07-22T09:26:00.000-07:00

Make yogurt with your kids this summer for a refreshing, fermented, food experiment! Rich in protein and calcium for building strong muscles and bones, this cool, creamy treat makes an excellent snack on an active, summer afternoon. If your kids aren't into plain yogurt try sweetening this reci-pea with a homemade flavored honey (suggestions below).

Homemade Yogurt with Flavored Honey

• 4 cups of whole milk
• 1/2 envelope (5 grams) of freeze-dried yogurt starter such as Yogourment*
• Thermometer

In a pot on the stove, heat the milk to 180F, then remove from the heat. Let the milk cool to about 110F, then stir in the starter culture, whisk to combine.

If you do not have a yogurt maker, no problem. Transfer the milk mixture to a 1 quart mason jar or other glass vessel. Suspend a thermometer in the yogurt and cover with a damp cloth or piece of plastic wrap. Leave in a warm but not hot place (for example, on a sunny counter top or in a warm oven with the heat off). The thermometer in the yogurt should stay between 80-100F until the yogurt gels. This will take about 4 to 8 hours depending on temperature.

Refrigerate for up to 5-7 days.

Infused Honey:
This reci-pea is a great opportunity to use up those half empty jars of crystallized honey. Here are a few flavors that will help sweeten our yogurt reci-pea.

Rosemary Honey:
• 1 cup honey
• 4 sprigs of rosemary

Cardamom Honey:
• 1 cup honey
• 1 teaspoon ground cardamom

Vanilla Honey:
• 1 cup honey
• 1 vanilla bean, cut lengthwise

Place the honey and flavoring of choice in a pint sized mason jar and heat in the microwave until it starts to boil. Turn off the microwave and let the honey cool for 30-45 minutes. Screw on the lid and store at room temperature for up to 2 weeks.

*Yogourment can be found in the baking section at Whole Foods, or online

Indoor Herb Garden, Part 2: Storage

2011-07-15T10:04:00.000-07:00

This post is a continuation of an earlier post called, Indoor Herb Garden, More Than We Bargained For. Here is an update of our herb garden:

The gang of pesky little flies that accompanied our herb garden while indoors was too much to take, so we relocated it. It's now in a backyard in the sunniest neighborhood of San Francisco (if such a thing exists!! We finally saw the sun yesterday after a long streak of foggy-and-in-the-50's days.)

The herbs don't seem bothered though. Look how they've grown!

Thyme, basil and parsley... oh my! And the bug problem went away, thankfully.

Great Way to Store Fresh Herbs

Whether we buy herbs from the market or accidentally pick too many from the garden, here's how we like to store our fresh herbs to get the longest life out of them.

Holding the stem ends, rinse the herbs under water to remove any dirt, then shake the bunch gently to remove the bulk of the water. Trim the stem ends a couple of inches, up to where the useful leafy parts begin (just to save space later). Using paper towels (or dish towels), pat each stalk of herbs very dry; be thorough!

Then, lay a couple dry paper towels out, overlapping each other slightly. Arrange the herbs in a single layer with the stem ends along one edge of the towels. Fold the excess towel over the leafy ends of the herbs.

Starting at one end, roll up the towel-wrapped herbs, and store in a bag or container in the fridge. They should last a week or longer.

Have you been growing your own herbs or other foods this summer? Have any storage tips to share?

Beyond the Compost Part II

2011-07-08T11:02:00.000-07:00

The big bags of carrots were on sale, cucumbers were 2 for $1... such great deals... you get home and realize you totally overbought. What do you do?

photo from: http://noteatingoutinny.com

We're always on the look out for more ways to reduce food waste at home. Learning from our own experience and reading about how other bloggers approach the issue, a proactive stance (recognizing an overabundance of a food before it turns the corner) offers the best results.

Here are the tricks on our current hit list:
abundance or wilted herbs -> pesto for pasta or potatoes, or freeze
abundance of cucumbers, beets, onions, lemons -> make pickles
abundance of oranges, carrots, celery... -> juice 'em
spinach, other produce -> blanch/cook it, then freeze it
leftover spaghetti -> bulk up a frittata
nuts -> make a spread, butter or dip

Here are some tricks to go beyond the compost by utilizing your scraps:
onions & carrot peels, ends and other scraps -> freeze for stock making
rind from hard cheeses -> freeze for soups (adds a salty bite)
citrus peels -> send down garbage disposal to clean/freshen it

Share the extra:

Another great tip for dealing with overbuying or overmaking is to share it. Invite an old friend over for dinner or take that loaf of banana bread (that those overripe bananas made) over to your neighbors.

Does YourPlate Look Like MyPlate?

2011-07-01T11:26:00.000-07:00

Has the USDA's new MyPlate logo influenced the way you put together meals for yourself and your family?

Here's a snapshot of a lunch plate here at Peas HQ: veggie lasagna (grains), broccoli, greens and carrots (veggies), goat cheese (protein/dairy) and a nectarine (fruit) [not pictured]. Looking good!

Share a photo of your lunch or your kid's lunch with us!

Experiment with us this 4th of July!

2011-06-24T11:35:00.000-07:00

We'll be hosting a party on the 4th for the Peas family and friends and have decided to grill up Peas products! That's right, grilled Peas pizzas, grilled veggie fries, grilled Puffets!

Have you grilled pizzas before? Frozen ones? French fries?
We found a couple online resources, as this will be our first time:

Grilling frozen pizza

controllingmychaos.com/2009/07/pizza-on-grill-fresh-or-frozen.html
use a low setting on a gas grill or coals that are on their way out.
cook with the BBQ lid ON.
use a higher rack, or loft a second rack to encourage even cooking.

Grilling frozen french fries

Cooks. com
we plan to omit their flavorings and use our recipea instead.
puncture the foil pouch so steam can escape and fries will get crispy!

What will you be grilling up this 4th of July? If you decide to grill our pizza, fries, or Puffets; DO share photos and tips with us!

Sleepy-time Treat

2011-06-17T15:00:00.000-07:00

When it's time for bed and someone in your family isn't feeling tired yet, what do you do?

Having a small snack of the right foods can help. Foods rich in calcium, magnesium, and/or tryptophan can promote restful sleep. Examples include bananas, dates, figs, milk, nut butters, tuna, turkey, whole grains and yogurt.

Next time there's a restless one in your house, whip up this tasty treat to relax the whole family.

Sleepy-time Pop
1 cup of milk (cow's milk, almond milk, soy milk, etc.)
2 dates, pits removed
1 banana
1/4 teaspoon vanilla extract
1 tablespoon of almond butter, peanut butter (optional)

In a blender, whiz the milk with the dates until mostly smooth. Add the banana, vanilla, and nut butter (if using) and blend until smooth.

Pour mixture into an ice cube tray, dixie cups (or popsicle tray if you have one) and place in the freezer, adding popsicle sticks when the mixture it frozen enough to hold them upright, after about 30 mins. Freeze throughly.

In a pinch, the unfrozen blend makes a tasty, drinkable shake.

Source:
* Balch, Phyllis A., CNC, Prescription for Nutritional Healing, 3rd Edition, Penguin Putnam Inc., 2000.

Baked Oatmeal

2011-06-10T09:47:00.000-07:00

Have you noticed how expensive cereal has gotten lately? Break the cold-cereal-cycle without breaking the bank by making this reci-pea for our baked oatmeal. Using inexpensive pantry staples and almost any fresh fruit, this dish comes together while the oven preheats and then cooks unattended, no stirring required! Heart-healthy, whole grain oats, complete protein from milk and eggs, and seasonal fruit will have your family going strong all morning long.

Baked Oatmeal
• 1 1/2 cups old fashioned rolled oats
• 1/4 cup brown sugar, light or dark
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1 3/4 cups milk
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups of fresh fruit -like berries, cherries, chopped peaches/nectarines, sliced bananas
• 1/2 cup toasted nuts, sliced or chopped (for garnish, optional)

Preheat the oven to 375F. Grease a glass or metal loaf pan (8.5" x 4.5" x 2.75").

In a medium sized bowl, combine oats, brown sugar, cinnamon, sea salt and baking powder. In another bowl, whisk together the milk, egg and vanilla.

Scatter half the fruit into the greased loaf pan. Cover with all of the oat mixture. Dribble all of the milk mixture over top. Scatter with remaining fruit.

Bake about 30mins until the oatmeal is lightly browned and mostly set. (A little free running milk will be absorbed during cooling). Cool for about 5mins, then cut slices and serve (with toasted nuts if you like).

Leftovers microwave perfectly, it's great to have in the fridge for quick weekday breakfasts.

What We're Into Right Now

2011-06-03T10:14:00.000-07:00

We love crafts that repurpose things we might otherwise recycle or trash, so after reading this post on makeandtakes, we've been collecting pieces of ribbon and paper for a kid-friendly craft: scrap gift bows!
Check out this post from http://www.makeandtakes.com !

"Supplies for Easy Scrap Gift Bows:

scraps of patterned paper
newspaper or used wrapping paper
tulle
ribbon
ric rac
string
buttons
flowers

Scrunch paper(s) in the middle so it resembles a bow. Sometimes I like to fold my paper like a fan for added dimension. Layer scrunched “bows” of different sizes. Tie them in the middle with a piece of ribbon.

Layer a few more pieces of ribbon in the middle of the bow and tie on with same ribbon.

Wrap a long piece of ribbon or tulle around the gift. Lay your bow in the middle and tie ends of long ribbon around to secure. Finish with a bow, or secure a flower or button in the center. Voila!"

We've got a box of scraps going. How about you? Do you have a project in the making?

Info from:

http://www.makeandtakes.com

Highlight of the Week

2011-05-27T13:23:00.000-07:00

It's been awfully busy around Peas HQ lately. Woo hoo, gettin' it done here in the house of PEAS!

Taking a luxurious, deep breathe and a moment to read the glowing (unsolicited, we swear!) review of our cheese pizza on ducttapeweddingring was the clear highlight of our week, so we wanted to share it with you.

Here's the taste portion (below) of the review, but do check out the full review and also keep up with ducttapeweddingring for the honest yet super playful comic relief that we're totally hooked on!

"This was the best frozen pizza — bar none — that I’ve ever had. Ever. Seriously. (I’m out of easy ways to add emphasis. Damn.) The crust, after about 10 minutes in the oven at 425 degrees, came out perfectly crispy (like most other decent pizzas, sure) but the taste was what really put this thing into a realm of it’s own. Know how there’s carrots and whatnot baked into the crust? Well, you’re not going to taste them (sorry if that’s disappointing) as what you’re going to taste is a golden wheat crust lightly brushed with olive oil. Really. If you know someone that abhors carrots, this is the best way to sneak ‘em by them. The sauce is an absolute treat — it tastes like actual tomatoes and not some sugary, ketchup gloop. And the cheese…my goodness, the cheese. For a light mozzarella, it was sharp and full of flavor, and it really made the pizza pop.

I don’t say this lightly or with any measure of hyperbole. This seriously was the best frozen pizza I have ever had — and I didn’t feel like crap after I ate it."

Kamut Krispies

2011-05-20T09:30:00.000-07:00

Here's a fat free, whole-grain remix on a classic sweet treat: Rice Krispies!

We like to make them in a large microwavable bowl instead of on the stove, but the stovetop method works fine too.

5 cups puffed kamut cereal
3 cups mini marshmallows
2 teaspoons honey

Spray an 8" or 9" square baking dish/pan lightly with cooking spray. Prepare a 1-foot length of waxed paper, also sprayed lightly with cooking spray.

Heat the mini marshmallows and honey in the microwave until melted, checking frequently to avoid scorching. When completely melted, stir in the kamut cereal to coat evenly. Working quickly, transfer mixture to prepared pan. Place the waxed paper sparyed-side down (toward the kamut) and press down to distribute. Let cool to room temperature, cut and serve. They will get crispier as they cool.

Store leftovers in an airtight container.

*Note: This healthier version may not be as crispy as their rice predecessors.

Pack These in Your Children's Bento Box

2011-05-13T10:31:00.000-07:00

You will be the coolest mom during lunchtime when you pack your child one of our 'multi-sandwiches' in their lunchbox. Little will they know that there was much thought put into your sandwich choices as each sandwich provides an important nutrient for a successful school day; iron for heathy blood cells, protein for muscles, veggies for health and wellness, B vitamins for brain function.

Make each of these 4 sandwiches on Sunday, cut them in quarters, and put the multi-sandwich together by picking one quarter of each of the unique sandwiches. (yields 4 lunches)

The Multi Sammy

Iron (Waldorf Tea Sandwich)
• Cream cheese
• Leftover cooked chicken
• Sliced apple (drizzled with lemon juice)
• Walnuts

Protein (Curried Tuna Tea Sandwich)
• Canned tuna
• Plain yogurt (instead of mayo)
• Mustard
• Curry powder
• Raisins

Veggies (Egg Salad Tea Sandwich)
• Asparagus Pesto (see reci-pea below)
• Hard-boiled eggs
• Havarti cheese

B Vitamins (Halava-Banana Tea Sandwich)
• Slice of Halava (sesame butter confection)
• Sliced banana
•Drizzle of honey

Asparagus Pesto
• 1 bunch of asparagus
• 1-2 TBL lemon juice
• 2 TBL chopped basil
• 1/4 cup parmesan cheese
• 2 TBL of reserve water from steamed asparagus
• salt/pepper to taste

Wash asparagus and trim off the woody ends. Chop into thirds and put into a steamer for about 5 minutes, until tender-crisp. Drain the asparagus and reserve 2 TBL of the steaming water. Put asparagus, lemon juice, basil, parmesan cheese, and asparagus water into a food processor and pulse until a rough puree forms. Add salt and pepper to taste.

Changes in School Food, Part 2. Get Involved!

2011-05-05T15:24:00.000-07:00

We are thrilled about the changes happening to school food menus across the country, like the addition of Veggie Wedgies in place of the deep-fried standard!

At the same time, there are more improvements to be made, but what specifically is next? That is the big question. So we turned to our friend and pediatric dietitian, Melanie Silverman, to hear her opinion on the topic and tips on how to keep the momentum going. Here is what she had to say:

On December 13^th, 2010 President Obama signed the Healthy Hunger-Free Kids Act. Believe it or not, there had not been a change in school nutrition standards in 15 years so we were long overdue for change. The gist of the bill is this:

Schools will receive 6 cents more reimbursement per meal.
Foods offered will have less sodium and fat and more fruits and vegetables.
Policies will be made to help schools send consistent messages about healthy eating, which includes what is available in school vending machines and school stores.
Processes for children who are eligible for school meals will be simplified.
Farm-to-school pilot programs will be started.

Many say, and I do agree, the bill falls short in terms of reimbursement for meals. I have heard experts suggest that we need an additional dollar per meal to elevate school lunch to where it needs to be. Six cents is a long way from a dollar so what are we suppose to do to move the process along? When my clients complain to me about their kids’ school lunch programs I suggest this to them: get involved!

Here is what we can do:

Look at your kids’ school lunch menu. Ask your kids what the problems are and take notes.
Talk to other families about their issues with the school lunch program and suggest changes. Start small. Simple changes like removing sugary drinks or changing white bread to wheat bread can make a big difference.
Keep in mind, money is the issue so your challenge is to come up with cost conscious changes that the school districts can feasibly do.
Contact the school administrators to set up an appointment to voice your concerns and offer suggestions.
Write your local papers and officials and let your voice be heard that you want change.

Recently, I heard an excellent idea from a local mom in my community. She suggested providing cut up fruit and vegetables trays on the tables for kids during lunch. The problem was the labor involved to cut those fruits and vegetables. Food service personnel are busy preparing meals and have little to no time to peel carrots and slice apples. A super savvy mom came up with the idea that school parents or community volunteers could come in and help with preparing the fruit and vegetable trays and labor would be free. This is the type of innovating thinking we need in school lunch.

I applaud the efforts in Congress passing the Healthy Hunger Free Kids Act, but we cannot sit back and wait for the six cents to become a dollar; we have to put our minds together now and make the change happen ourselves.

Wearable Art Project

2011-04-29T15:58:00.000-07:00

Entertain your child's creative side with this easy wearable art project!
Materials needed:

plain white T-shirt (new or on-it's-way-out)
age-appropriate needle
spools of colored thread

For any child old enough to use a needle and thread, set them up with a plain white T-shirt (new or on-it's-way-out), an age-appropriate needle, and a bunch of colorful spools of thread. Let them go at it however they like, creating an impressionistic piece of wearable art.

Do they start working on one of the tee's shoulders and stay there? Do they start smack in the middle, dart all over the place and back again? You will even want your own version of their signature creation!

We'd love to see what your child does with this kind of artistic freedom. Please post their wearable art (preferably with them in it) to our facebook wall and we will send you a coupon redeemable for our products!

Words of caution:
How soon you can begin teaching a child to sew depends on the age, maturity, and patience of the child. Be sure to only teach techniques you’re already comfortable doing yourself. If you don’t know how to sew, learn the skills you need first, then teach the child. Always supervise the use of needles, pins and scissors.

Sources:
* How to Teach a Child to Sew: eHow.com

Changes in School Food, Part 1

2011-04-22T10:37:00.000-07:00

The fight against childhood obesity and the struggle to makeover the school lunch program have finally reached a critical tipping point. Our government is proposing and passing laws that are enacting real change to a system that has been in place for decades! Hooray!

We would like to share our stance on some of these powerful changes and what sparked them:

1) Have you seen Jamie Oliver's T.V. show called Food Revolution? Wow, has it really stirred up controversy by exposing the politics behind school lunch. We believe his revealing show accelerated the rate of change happening around this topic. "Jamie Oliver's Food Revolution campaign seeks to educate families about food and cooking, and address the quality of the food served in school lunch programs." (jamieoliver.com)

Peas position: We love to cook, break bread with loved ones, and enjoy swapping useful tips for cooking and feeding kids healthfully, but we recognize that there's not always time to make healthy meals from scratch. We are proud to offer wholesome and convenient food that parents can feel good about feeding their kids (and themselves) on those chaotic days when meals from scratch are not feasible.

2) Lisa Mancino of the U.S. Department of Agriculture, which oversees school-meal programs, calls the new approach "stealth health," getting kids to eat healthy without even realizing it. As it turns out, the problem may not be the presence of junk food after all; it's that the good food just isn't appealing enough. ("Stealth Health for Kids" - Newsweek, 2009.)

Peas position: We're often associated with the concept of "stealth health"...where adults 'sneak' veggies into kids' foods. We take a more transparent approach. We aren't hiding the broccoli in our Broccoli Veggie Wedgies; we are just reinventing the classic French fry by making them healthier. For us, it's not about tricking kids. We hope they like what they are eating and also know that its made from veggies. Maybe after knowingly enjoying Broccoli fries, a broccoli floret in a stir fry won't look so daunting/disgusting.

3) Under a federal law passed last December, the USDA guidelines will limit the number of calories served at every school meal and require programs to offer a broad variety of fruits and vegetables - not just corn and potatoes. The USDA has proposed a ban on potatoes in school lunch programs as an attempt to fight childhood obesity.

Peas position: Years ago we tried to work with a few local schools but were told our foods didn't have enough calories required for school lunch. We couldn't believe that schools were wanting more calories instead of more nutrients! As regular french fries are served less frequently in schools (or eliminated from school menus altogether), Veggie Wedgies are bursting onto the scene, replacing the fat- and salt-laden offenders. We couldn't be more proud!

4) The expansion of breakfast served at schools has yielded great results with students and teachers. Many kids who weren't getting breakfast at home are now better able to focus in class from the mid-morning until lunchtime. Even the kids who were used to having breakfast at home are fond of choosing their breakfast (hot or cold) at school. Get the full inside scoop from an observant school teacher on the Fed Up with School Lunch blog.

Peas position: We think this is a great idea and others in the food industry do too. Major retailers like Walmart are getting involved by funding projects like Breakfast in the Classroom which "aim to increase breakfast consumption among school children and spark the academic and nutritional gains associated with the morning meal." (walmart.com)

Stayed tuned for more thoughts on school lunch in a couple weeks!

Fries for Breakfast!

2011-04-15T10:17:00.000-07:00

We're often asked what the best way to eat our Apple fries is. Here at Peas HQ, we like to eat them with salt and ketchup, just like our savory flavors (it must be a sweet/savory thing). But we often hear that people love to eat our Apple Veggie Wedgies for a quick and healthy hot breakfast!

Rather than serving your kids store bought frozen French toast sticks that have 5 to 9 grams of fat per serving and contain ingredients like corn oil, corn syrup, preservatives and more, bake up some crispy Apple Veggie Wedgies instead! The first ingredient in our Apple fries is real apples. They contain 0 grams of fat and no added sugar. Pair our apple fries with this tropical maple syrup reci-pea and feel good about feeding your kids fries for breakfast!

Tropical Maple Syrup

3/4 cup powdered sugar
1/4 cup coconut milk
1/4 cup maple syrup
3/4 teaspoon vanilla extract
pineapple juice (optional, to taste)

Mix powdered sugar and coconut mile together in a small bowl. Stir in maple syrup and vanilla extract.

If you like it thinner, stir in pineapple juice until it reaches the desired consistency.

Indoor Herb Garden, More Than We Bargained For.

2011-04-08T10:52:00.000-07:00

Excited to get a jump on Spring, we planted an indoor herb garden about a month ago (ah, the urban life!) We buried organic seeds of basil, thyme, chives, and mache, watered about twice a week, and waiting in anticipation as a child-like wonder came over us.

Though a bit delayed, our seeds finally sprouted after a 20 day germination. The herbs bursted with tiny leaves... what a success!

However, as our seedlings continued to sprout and grow, so did an unexpected garden guest, the fruit fly. First one... then a dozen, where did they come from and how do we get rid of them?

I was put on this task and researched several 'green' methods for getting rid of our pest:

trap them using a dust buster or vacuum with a hose.
trap them using a bowl. Put a skinless piece of fruit or a splash of balsamic vinegar in a bowl. Cover the bowl with a tight piece of plastic wrap and poke holes in the plastic with a fork. Flies will fly in but be unable to escape.
kill them using a mixture of 1 teaspoon of cider vinegar, 2 tablespoons of water and 1-2 drops of dish soap in a dark bowl or mug. The cider vinegar will attract them and the soap will reduce the surface tension of the liquid and cause the flies to sink and drown. (If cider vinegar doesn't work, try soy sauce.)

Wish us luck! I will let you know what works for us.

Greener? More Portable? Healthier? New Package Sizes or Less Food for Same Price

2011-04-01T13:20:00.000-07:00

" "Whole wheat pasta had gone from 16 onces to 13.25 ounces' she said. 'I bought three boxes and it wasn't enough -- that was a little embarrassing. I bought the same amount I always buy, I just didn't realize it, because who reads the sizes all the time?' "

That's a quote from one of the most hotly retweeted links this week: a link to an eye-opening NY Times exposé on cost cutting techniques that some food companies (not us, we're holding steady!) are taking to maintain their price point at the market with food costs up and continuing to rise.

Here at Peas, our response to the change in the economy was to offer a 2 pack size of our Puffets (instead of the original 4 pack size) at exactly the same price per Puffet. This way, it's easier for folks new to Peas of Mind products to try one.

“Consumers are generally more sensitive to changes in prices than to changes in quantity,” John T. Gourville, a marketing professor at Harvard Business School, said. “And companies try to do it in such a way that you don’t notice, maybe keeping the height and width the same, but changing the depth so the silhouette of the package on the shelf looks the same. Or sometimes they add more air to the chips bag or a scoop in the bottom of the peanut butter jar so it looks the same size.”

"The marketing campaigns are coy... the smaller versions are “greener” (packages good for the environment) or more “portable” (little carry bags for the takeout lifestyle) or “healthier” (fewer calories)."

The article is fascinating and controversial, definitely worth a read!

New Product Reveal: Uncured Pepperoni Pizza with Veggies in the Crust!

2011-03-25T11:15:00.000-07:00

Joining our cheese Peas of Pie, our Uncured Pepperoni Pizza is made with real broccoli and carrots kneaded right into the dough!

Unlike regular frozen pepperoni pizzas, ours has uncured pepperoni with no added nitrates or nitrites. Compared to the leading brands, our pepperoni pizza has half the fat and contains 1.5 servings of veggies in each pizza. And yet, Peas of Pie: Uncured Pepp (like we call it at Peas HQ) looks like just a pepperoni pizza!

It's great for anyone who could stand to eat more veggies, growing kids and adults alike.

Share your thoughts with us the Peas of Mind Facebook page!

New Group of Peas Fans - We Love 'em!

2011-03-18T09:49:00.000-07:00

We've been connecting with an unexpected group of Peas fans. They're not (necessarily) parents looking for ways to get their kids to eat more veggies. They are adults who've gotten serious about eating healthy but want to eat their fries too!

Some of our newly discovered fans have amazingly inspirational stories. One example is Will. When he mentioned us on Twitter, looking for Veggie Wedgies at his local SuperTarget, we learning about his incredible weight loss journey. Photos of Will's transformation (along the right side of his blog) will knock you over! We were so excited to learn that our veggie fries have a place on Will's list of go-to foods!!!

Out of admiration and curiosity, we asked Will what the hardest part of his weight loss journey has been and here's what he wrote:

"I love food — always have and always will. But once I started trying to lose weight, I had to give up so many of the things I liked. No more McDonalds. No more cheeseburgers. No more fries. And watching everyone else enjoy what I couldn’t was hard. But then I started trying new things. Instead of a double cheeseburger from McDonalds, I got a veggie burger. And then I tried the veggie wedges after a tip from another blogger. Miraculously, I learned I could have my french fries again. Just like I learned I could change what I eat and still get the same joy I always did.

It was about finding the best way to a new me, keeping the happiness but losing the unhealthy lifestyle."

Awh, awesome, Will! Veggie Wedgies are definitely a great alternative to regular fries. See the below comparison from a previous Peas post:

We've also had dozens of emails, calls, Facebook posts and Twitter messages from Weight Watchers participants with appreciation, questions, praise, and more about Veggie Wedgies! Our Puffets (handheld meals) are already listed in the online points tracker on WeightWatchers.com and our Veggie Wedgies should be posted on the points tracker within the next few weeks.

Keep up the great work, all you Watchers out there. We love being a part of your journey :)

Make Your Own... Fruit Leather

2011-03-09T12:52:00.000-08:00

In need of a naturally sweet treat for your child's lunchbox or your own? Make your own fruit leather at home! Fruit leathers provide the Vitamin C, fiber, iron, calcium, and magnesium of real fruit in an on-the-go, chewy, satisfying snack.

Using frozen fruit makes perfectly ripe fruit leathers any time of year. Use a total of about 1.5 pounds of any one or several fruits (about 3 1/2 - 4 cups chopped). We like using strawberries with cherries, but the fruit possibilities are endless!

Homemade Fruit Leather

2 cups frozen strawberries; about 1lb, thawed
1 1/2 cups frozen sweet cherries, about 1/2lb, thawed
1 tablespoon sugar (optional, to taste)
juice of a lemon (optional, to taste)

Puree the thawed fruit in a blender until smooth. Strain through a fine-mesh strainer into a medium-sized pot. Bring the puree to a boil. Simmer, stirring occassionally, until reduced to about 1 and 1/4 cups, about 30 minutes. Remove from heat. Taste. Add sugar and/or lemon juice to taste if you feel your fruit needs a little extra!

Preheat oven to 200 degrees F. Line a baking sheet with silicon baking sheet liner or parchment paper and spritz lightly with pan spray.

Transfer the hot puree onto the lined baking sheets and spread thinly across baking sheet, about an 1/8 inch thick, using a spatula. Dry the fruit puree in the oven until the surface is smooth and only slightly sticky, about 30 minutes to 1 hour.

Let leather cool completely at room temperature, about 1 hour. Lightly spritz an additional sheet of parchment with pan spray. Press it on top of the leather, then flip the leather over and remove the pan liner. Roll the leather and then cut the roll into 1" strips. Store in a sealed container at room temperature for up to a month or refrigerated for up to 3 months.

We Are Taking Our Stand

2011-03-04T12:05:00.000-08:00

We want to take this opportunity to really discuss our company mission and take our stand. The products we make are clean, healthy and innovative! All of our products are made as if they were made in your own kitchen.

We use a few ingredients (like salt, sugar and fat) sparingly and let you, the consumer, decide to sprinkle salt on our fries, top our Puffets with hummus, avocado, etc., or add any number of toppings to our pizza (chili flakes for dad, etc). That way you can control the amount of sodium and fat that you and/or your kid are eating (rather than us make that call for you).

Many of our consumers embrace the zero grams of fat and minimal salt per serving of Veggie Wedgies, or that our pizza has 50% less fat than the leading brands! We feel it’s our responsibility to provide the healthiest products and leave it up to our consumers to adjust to their taste.

Nutritional Highlights of Our Products

Pizza

1/2 the fat of the leading brands of cheese pizza
1.5 servings of veggie's in every pizza

Veggie Wedgies

zero grams of fat
minimal salt
no added sugar
allergen free
vegan
7-8 servings of veggies in every bag

Puffets

minimal salt
no added sugar
contain organic ingredients and the 4 food groups
gluten free and dairy free varieties

Suggested Preparation of Veggie Wedgies
We've found that a quick spritz of cooking spray adds to the crispiness of our Veggie Wedgies. Many customers have emailed us to share the same discovery! But, for those who love the zero-grams-of-fat version, we choose to make and sell the healthiest version possible.

For those looking for extra crispiness, try this preparation:

Preheat a consumer oven or toaster oven to 425 degrees F (400 degrees for convection ovens).
Pour frozen Veggie Wedgies into a bowl. Toss while spraying with canola oil cooking spray lightly to coat.
Bake in preheated oven until the fries begin to brown. Shake the pan to turn fries if necessary. Bake time should be about 10-12 minutes. Veggie Wedgies are ready when most fries have some golden brown color. (Ovens vary greatly from one to the next, so be sure to keep a close eye on Veggie Wedgies as soon as they begin to brown.)
Salt the fries, then let cool 1 minute. Serve with ketchup.

For a jazzy twist, try our signature spice blend recipea.

Quick Guide to the New USDA Guidelines

2011-02-18T09:44:00.000-08:00

We've been working closely with the USDA on a brand new product of ours that we'll be revealing soon (!). In doing so, we learned about the new version of the Food Guide Pyramid, called the Food Intake Patterns that was released a couple weeks ago. Here are a few changed we noticed compared to the last version of the guidelines, released in 2005. The new Food Patterns...

use cups, ounces, and teaspoons to measure specific recommendations rather than "servings."
increase the recommended number of cups of "starchy vegetables" and "other vegetables" per week, but kept the same recommended amounts for "dark leafy greens," "orange vegetables," and "legumes."
provide "estimated daily caloric needs" for "sedentary" and "active" people only, instead of providing "sedentary," "moderately active," and "active" categories as they have in the past. [Maybe their research showed that many people who self-identified as "moderately active" were rounding themselves up from sedentary, so they eliminated the 'moderate' category?] (click on image to enlarge)

View a summary of the new Food Patterns here or below (click on image to enlarge):

DIY English Muffins

2011-02-11T10:04:00.000-08:00

Make our English muffins on Sunday and enjoy them all week long. They are a great breakfast treat, lunch box sandwich, or a quick and easy mini-pizza dinner! Making your own English muffins avoids using preservatives, and other industrial ingredients, found in most store bought varieties. Use a heart-shaped cookie cutter to make a special Valentine's Day breakfast.

1 cup milk
2 Tbl sugar + 1 pinch
1 packet yeast
1 cup water, about 110 degrees
2 Tbl melted butter (substitute with vegetable oil)
4 to 6 cups bread flour
2 tsp salt
corn meal for dusting, about 1/4 cup
cooking spray

Warm milk in saucepan and remove from heat when milk just starts to bubble. Stir in 1 tablespoon sugar and set aside. In a large bowl, add the 110 degree water and stir a pinch of sugar. Then add yeast, stir gently, and let start for at least 10 minutes. Mix in the milk, butter (or oil), 1 teaspoon salt and 2-3 cups of flour. The mixture should be the consistency of pancake batter. Cover with plastic wrap and let sit for 4 hours at room temperature or let rest in the fridge overnight for flavor development (optional).
Add remaining 1 teaspoon salt and 1 tablespoon sugar and mix well. Add flour until a moderately sticky dough is formed. Knead dough at least 5 minutes, using minimal flour so that it doesn't stick too badly, but is still tacky to the touch. Place dough in a greased bowl, cover with plastic wrap and let rise until doubled in volume, about 1 to 1.5 hours.
Dust two baking sheets lightly with cornmeal and set aside. Roll dough out to about 1-1.5" thick lightly and cut into peices for muffins, about 2 inch squares (makes about 24 muffins). Place on dusted baking sheets and top muffins with a sprinkle of cornmeal. Let rise for 30 minutes.
Heat a non-stick pan over medium heat. One batch at a time, spray hot pan lightly with cooking spray and add muffins. Flip when golden brown, about 3 minutes per side. Repeat with remaining muffins. Enjoy! Store in an airtight container at room temperature for 405 days or freeze for up to a month.

Brown Paper Bag It This Superbowl Sunday

2011-02-04T10:15:00.000-08:00

When you just can't watch another fumble, touchdown, or "hut hut hut" bring the kids into the kitchen and make this half time treat, microwave popcorn in a brown paper bag.

Most store bought microwave popcorn brands contain hydrogenated oils, artificial flavors (some even contain fish!), and added colors. Why not make your own and skip the bad stuff!

Homemade Microwave Popcorn
(makes 1 serving)
1/4 cup popcorn kernels
1 teaspoon oil, canola or olive
1/4 teaspoon salt (or to taste), preferably popcorn salt
brown paper lunch bag
stapler

Toss the corn kernels, oil and salt together in the brown paper bag. Fold the top of the bag over twice and staple once to close.

Microwave on high for 2-3 minutes, until popping sounds are about 5 seconds apart. Open carefully; there's hot steam in there just like store-bought microwave popcorn!

Additions:

add a teaspoon of sugar to the popped corn for a sweet/savory Kettle Corn.
add a sprinkle of onion powder, or any finely ground spice blend you have in the house at the shake step.
use our ranch-inspired seasoning blend! Prepare the popcorn without the salt called for above, pop, open the bag, add 1/2 a recipe of Peas Signature Spice Blend (including parmesan cheese) fold the bag closed and shake to distribute.

Hero Foods

2011-01-28T13:01:00.000-08:00

"Hero Foods" are foods that provide rich amounts of key nutrients, specifically the nutrients that can be challenging for vegetarians to get enough of (like calcium, protein, iron, Vitamin B12 and zinc). These Hero Foods are excellently healthy and great for everyone to enjoy, so we thought we'd share them with you.

From The Essential Vegetarian Cookbook, here's their list of Hero Foods:

Do you already cook with many of these 'hero' ingredients?

Are there any that you are excited to work into your repertoire?

This Blog's for you, Moms!

2011-01-20T15:19:00.000-08:00

There is nothing better than a mug of hot tea in the afternoon or a cold winter's night! Lately we have been into the art of drinking specialty tea. When aromas like citrus, jasmine and lavender intensify as hot water hits the tea leaves, preparing a well-crafted tea is a pleasure and drinking it is a divine experience. We have even started to blend our own teas and wanted to share one of our favorite custom blends with you.

But first more on one of our favorite specialty tea companies. Spoiled here in SF, we enjoy tea shopping/tasting in Chinatown. It's quite an experience in person, but luckily, our favorite stop on the Grant St. tea train, Red Blossom Tea Company, has an online store! Favorites from Red Blossom include their Silver Needle (white tea), Jasmine Pearls, and Peppermint Rose (herbal tea).

(photo credit: citrus oolong from rishi-tea.com)

Come to think of it, teas like these would make great Valentine's gifts for even a casual tea drinker. There's still plenty of time to drop hints for (or be forthright with) your sweetheart! Teas make for a much healthier, feel-good gift than a box of candy!

Beyond our favorite teas on the market, we love to experiment with our own tea blends. :)

A simple blend of chamomile and lavender is a perfectly soothing herbal tea:

Chamomile Lavender Tea

1 teaspoon chamomile flowers
1/2 teaspoon lavender flowers

Steep: in 8 oz boiling hot water for 5 minutes.

Our current favorite is a blend of citrus and herb aromas and is quite invigorating for an herbal tea! It's perfect for a full-flavored, no calorie, caffeine-free, afternoon pick-me-up. Here's our working recipe:

Lemon Herb Tea

4 tablespoons lemon verbena
2 tablespoon lemon thyme (or 1 teaspoon thyme leaves and 1 teaspoon freshly grated lemon zest)
1 tablespoon lavender
1 tablespoon tarragon
1 tablespoon rose hips
1 teaspoon licorice root
2 dried apricots, chopped (optional)

Mix gently but thoroughly and store in an airtight container in a dark place.
Steep: 1 tablespoon in 8 oz boiling hot water for 5 minutes.

Note: If you're pregnant, you may want to avoid certain ingredients in your tea. Here's a post on Herbal Teas During Pregnancy from babycenter.com. Definitely consult your doctor with questions.

Spice Up Your Next Bag of Veggie Wedgies!

2011-01-14T09:51:00.000-08:00

Although we created Veggie Wedgies to make vegetables like broccoli and cauliflower more appealing to kids, we know that adults enjoy eating Veggie Wedgies too! Here at Peas HQ, we created our own low calorie, signature spice topping which we toss our Veggie Wedgies in. If you want to eat them like the pro's do, try this reci-pea for our "ranch" inspired spice blend (the kids will love it too)!

Veggie Wedgie Signature Spice Blend

1 tsp dried parsley, crushed
(substitute with 2 tsp minced fresh parsley)
1/4 tsp dried dill
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt (to taste)
1 pinch black pepper (optional)
1 bag of Peas of Mind Veggie Wedgies
Carrot, Cauliflower, or Broccoli fries
cooking spray, olive oil preferred
1 Tbl grated parmesan cheese

Preheat oven or toaster oven to 425 degrees F. Line a baking sheet with aluminum foil.

Place the desired amount of frozen Veggie Wedgies in a large bowl. Spray with cooking spray and toss to coat lightly. Transfer to a baking sheet and bake as directed, 10-12 minutes, turning the fries once about halfway through the bake.

In a small bowl, combine the parsley, dill, onion powder, garlic powder, salt and pepper. Mix.

When your Veggie Wedgies have browned nicely, transfer them back to the oily bowl. Toss the fries with a proportional amount of spice blend. For example, if you baked half a bag of fries, use half of the spice blend, reserving the rest for when you back the remainder of the fries. Sprinkle with parmesan cheese and gobble them down!

Those Picky Eaters… Ages 9-12

2011-01-07T09:51:00.000-08:00

We get emails from parents all the time, and we love hearing from them! Our favorite customer emails are the success stories, like when a toddler who typically turns his nose up at steamed broccoli florets gobbles down Broccoli Veggie Wedgies, making dinnertime more enjoyable for the whole family. That said, we also really appreciate learning about current eating issues parents are grappling with regarding their kids.

One challenge we've been hearing about from parents lately is how to handle an older picky-eating kid who wants to make their own eating decisions and hasn't yet outgrown their finicky phase.

Here at Peas, we've found that our Veggie Wedgies and Pizza help parents with kids of all ages (and even adults themselves!) eat more veggies, but we were curious to learn more about these older picky-eaters and how to encourage them to eat more healthfully and adventurously.

We hooked up with Melanie R. Silverman, a Registered Dietitian who specializes in pediatric nutritional care, for her thoughts on the topic. Here's what she had to say:

"I think the best nutrition recommendation I give to my families is to eat a wide variety of foods. I cannot point to a single supplement, powder or pill that proves to provide all necessary nutrients our bodies need. So what do you do when your ten year old child will eat six foods and none of them involve a vegetable?

Ah...the good ol’ times. Remember when that ten year old was ten months old and ate everything you offered? Your steamed vegetables went down as fast as fruits or desserts did. So what happened? If your situation is like many families, the change came around eighteen months when kids strive for independence. Kids this age cannot choose what they wear, when they sleep or where they go, but they can choose how much they eat and if they eat at all. Panic sets in with parents when children this age begin skipping meals and snacks. Frustrated and worried, parents start to give their kids what they know their kids will eat. These actions support picky eating and can persist for years.

So what do you do if its ten years later and you have a picky eater on your hands? First, stop talking about it. Chances are, out of love and concern, you make comments to your son or daughter about his or her pickiness hoping they will spontaneously ask you to roast Brussels sprouts and grill salmon for dinner. Keep quiet; they do not want to hear about it anymore. Second, you can surely give them a multivitamin for nutritional insurance, but I want them to learn to eat a variety of food, not take supplements. Prepare to make changes in how and what you feed your children. Here are three ways to get started:

Eat as many meals as a family as possible. In my experience, people underestimate the value of family meals as a tool to expand their child’s repertoire of foods. Family meals can expose children to a great array of foods and since you are not discussing their picky habits anymore, they may be more inclined to try new foods on their own.

Plan strategic meals. I am not asking you to serve tofu, chickpeas and kale for dinner. What I am asking you to do is extrapolate in your meal planning. Think about what your child will eat and build your menus from there. For example, if your child is a white bread-lover, by all means, offer bread. Offer rosemary olive, asiago cheese or pumpernickel bread with olive oil for dipping and see what happens.

Eat out. Try different restaurants like Indian, Sushi or Thai. If you child likes Italian prepared pasta dishes, Pad Thai is an option.

If parents begin with the changes I describe above, over time something will likely kick in with these kids and they will try new foods. If you start to notice your child trying and enjoying new foods, do not make a big deal about it in front of him or her. Go with the flow and take comfort in the fact that you did some great parenting to get your son or daughter to this point."

Melanie R. Silverman MS, RD, IBCLC is pediatric registered dietitian and lactation consultant in Laguna Beach, California. You can learn more about her private practice at www.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com

Thanks for sharing your expertise with our readers, Melanie!

Eat for a Low-Stress 2011

2010-12-29T16:47:00.000-08:00

One of our New Year's resolutions is to reduce stress in our lives... through what we eat! We thought this would be a great blog entry for the whole family!

A stressed person's body will hold onto less calcium, magnesium and potassium. Prolonged stress can lead to deficiencies of these minerals as well as B vitamins and electrolytes while experiencing increased production of free radicals which stresses the body further, leaving us more susceptible to illness and slower to heal. Although we'll be preemptively reducing stresses in our lives, when faced with unavoidable stresses, we'll count on certain foods to help our body fight the physical effects of stress.

Here's the list of soothing, stress-relieving foods that we'll be eating more of in 2011 and hope that you will too:

Other recommendations include:

a diet that's 50% raw fruits and vegetables
minimize dairy consumption
limit caffeine intake
supplement vitamin D to aid calcium absorption
regular exercise
"tense and release"progressive relaxation. Tense a muscle group for a count of ten and then release.
solid night's sleep. For mild, natural assistance, try camomile tea and/or melatonin.

Wishing you a happy New Year!

Homemade Candies in Minutes!

2010-12-17T11:04:00.000-08:00

This December's recipea is one of our simplest and most elegant yet. These chocolate candies are great to bring along to a holiday party, to make for last-minute gifts, or a fun way to enjoy a snow day with the kids.

Chocolate Cherry Candies

Make your own chocolate candies this holiday season. These have half the fat of traditional store bought chocolate candies, so you can feel great about giving them to little ones, gifting them to loved ones, and having a few yourself. In place of excess saturated fat, sugar, and calories; these treats offer antioxidants and iron from the dried fruit, healthy unsaturated oils, Vitamin E, and minerals (like Calcium, Magnesium and Zinc) from the nuts. Hap-pea Holidays!

8oz semi-sweet or dark chocolate
(50-70% cocoa, chips, or chopped)
1 cup dried cherries, coarsely chopped
(substitute with dried cranberries or apricots)
1 cup slivered almonds, toasted (substitute with chopped hazelnuts or walnuts)
1 cup crispy rice cereal
fleur de sel or other finishing salt

Prepare one 3-foot-long piece of parchment or waxed paper with non-stick cooking spray. Set aside.

Combine the dried fruit, nuts and crispy rice cereal in a medium-sized bowl. If using chocolate bars, chop the chocolate into 1/4-1/2 inch pieces. Melt the chocolate by heating gently either in the microwave or a double boiler, stirring regularly until fully melted, about 100 degrees F. Continue stirring the melted chocolate using a folding spatula.

Fold the fruit mixture gently into the melted chocolate. Once all the fruit mixture is covered, working quickly with two small spoons, drop heaping teaspoonfuls of the mixture onto the prepared pieces of paper. Before they set, sprinkle a few grains of fleur de sel onto each cluster. Let cool completely, about 1 hour. Store in an air-tight container at room temperature for up to a few days.

Let Kids Play with Their Food

2010-12-10T09:33:00.000-08:00

Well, with fruits and vegetables at least!

Nurture your kids' curiosity and creative side by encouraging them to arrange fresh foods in fun ways.

Just like the ambiance of a nice restaurant might have you eating foods that you ordinarily avoid, making a game out of eating fruits and vegetables (and by playing and eating right along) can get kids to try and enjoy foods they used to 'dislike strongly' (rather than 'hate').

Here at Peas, we know that the eating experience is very important to kids. We love the looks of shear delight as kids hold, dip and dunk our Veggie Wedgies into organic ketchup. Those moments are the highlights of tradeshows and other events, watching a child smile while eating a broccoli fry and watching their parent's eyes bulge out of their head in disbelief!

How else can you and your kids have fun together with healthy foods?

"Name this fruit?" photo from "Kids: 3 Reasons to Play With Your Food" on http://whatscookingwithkids.com

bring your kids with you to the store. Let them pick out a fruit or vegetable of their choice. Let them select, weigh and bag it. Let them (with help, as needed) take it from the cart to the check-out belt, let them do it all. Prepare this new item together. I used to play this game with myself in college. Every time I went grocery shopping, I'd look for a new-to-me vegetable and just buy it. I'd bring it home and consult Deborah Madison's - Vegetarian Cooking for Everyone, prepare and enjoy it. It was always a highly satisfying experience, even when my dish wasn't perfect, and for some kids, the "I made it myself!" factor cannot be underestimated! And you'll be learning too.

have a taste test. As a family, try 2 or 3 different varieties of apples, for example. Talk about how they are different, ask each person which is their favorite, discuss textures and flavors, embrace your own descriptive language and encourage you child to join the conversation. Ask them what they think?

give it a year or two and then try again. Humans are born with innate dilikes to certain tastes, particularly bitterness and astringency. From an evolutionary standpoint, this is useful because many poisonous plants taste bitter and/or astringent, so this innate reaction of disliking bitter foods makes sense. However, over a lifetime, a person's ability to detect these unpleasant tastes degenerates. In fact, by age 65, a person can only taste 25% of what they could taste when they were born. As sad as it may be to think about in that context, use this fact to your advantage. Kids really do 'grow out of' dislikes. If your child had a repulsion to a particular food when they were 1 or 2, at age 5 they may not be able to taste the exact compound that they reacted to at 1 or 2. They may just shrug at eat it. If at first you don't succeed, try, try again.

Have you had a new-food-breakthrough playing with your child?

Sources:
* http://whatscookingwithkids.com
* http://fatherhood.about.com

Edible Homemade Holiday Gifts

2010-12-03T10:51:00.000-08:00

Who wouldn't love a holiday gift that was 'homemade with love by your child!

Here are a couple simple recipes from a blogger that we love, The Stone Soup | Minimalist Home Cooking, we have adapted the recipes to use U.S. measurements and are great for kids to make as edible gifts this holiday season.

Dukkah: an Egyptian blend of spices and nuts.

Traditionally served with olive oil and bread for dipping, this flavorful mixture can also be sprinkled on a variety dishes for a hint of nutty spiciness. Makes enough to fill 3, 8oz mason jars. If you like, wrap with a bottle of extra virgin olive oil and a copy of the *suggested uses* listed below.

2 cups sesame seeds
1 ¾ cups hazelnuts
1 ⅓ cup macadamias
½ cup coriander seeds
⅓ cup cumin seeds
extra virgin olive oil, to serve
rustic bread, to serve

Toast seeds and nuts separately until golden. In a food processor, grind the coriander and cumin seeds to a fine powder and transfer to a bowl. In the same food process (no need to wash it) process the sesame seeds, add to ground spices. Process hazelnuts and macadamias until coarsely ground, ⅛” to ¼” pieces, add to the spice mixture. Season well with 1 tsp sea salt (or to taste) and pepper to taste. Stir well. Store in an airtight container in a dark place at room temperature. To keep fresher/longer, store in the fridge or freezer.

Serve on a platter with oil and bread. To eat, dip bread first the oil and then the dukkah.

*Suggested uses for Dukkah:*

as a dip with olive oil and bread for breakfast, lunch or dinner, or a great standby starter for last minute guests.
add a crunchy topping to many soups.
sprinkled on sandwiches
sprinkled over fried eggs with feta and sliced spring onions with a squeeze of lemon juice.
as a crust on fish or chicken before pan frying, served with an extra sprinkle of dukkah.
sprinkled over roast veg, especially pumpkin and sweet potato.

Marinated Olives

2 cups olives, any variety or a mixture
1 large sprig rosemary, leaves picked
4 cloves garlic, skin on, bashed with the back of a knife
zest of one orange
freshly cracked black pepper
1/2C olive oil, plus extra to top

‘Sterilize’ a large jar with a tight fitting lid by putting through the dishwasher or placing in a saucepan of water and bringing it to a boil for about ten minutes.

Place all ingredients in a saucepan and heat gently over a low to med heat for approx 10 minutes to allow the flavors to infuse. Remove from heat and transfer everything to the clean dry sterilized jar. Top with enough olive oil to keep the olives submerged.

The olives will keep in the refrigerator for a couple of months.

*Suggested uses for Marinated Olives:*

simple snack, all on their own
starter for guests, served with toothpicks and rustic bread to dip in the marinating oil.
as a garnish to jazz up store-bought hummus
as a simple salad with sectioned oranges and a tablespoon of minced shallot or onion.
as a relish to accompany grilled fish. chop 1 cup of olives and 1 cup of cherry tomatoes roughly, add the juice of a lemon, 1 tablespoon of the marinating oil and a tablespoon of minced fresh basil.

Sources:

* http://thestonesoup.com/blog (see for more ideas)

Healthy Autumn Popovers

2010-11-24T15:22:00.000-08:00

Inspired by an old-fashioned side for English roast dinner, popovers are a great side for a holiday meal, but our version is light and simple enough to make any night of the week. The batter comes together in seconds (using a blender) and they bake up in no time. These are sure to become a fall family favorite!

1 cup milk (skim, low-fat, whole)
3 egg whites
1 tablespoon butter, melted
1/2 teaspoon salt
1 teaspoon fresh thyme leaves
1 cup all purpose flour
pan spray
2 tablespoons parmesan cheese, grated

Preheat oven to 425 F.

In order listed, place the milk, eggs, melted butter, salt, thyme and flour in a blender. Pulse the blender for about 10 seconds, creating a batter. A few small lumps are fine. Set the batter aside to rest.

Meanwhile, place an empty popover pan or muffin tin (large or small) in the hot oven for 5 minutes.

Remove the hot pan from the oven and spray the pan with oil. Sprinkle the parmesan cheese on the bottom of each muffin cup and pour enough batter into each cup to come halfway up the sides. Return the pan to the oven.

Bake the popovers at 425 F for 15 minutes, then reduce the heat to 375 F and continue to bake until they are nicely browned and the centers spring back when tapped by a finger, 10 to 20 minutes longer, depending on the size of the cups. Serve promptly.

* For a sweet version: omit the parmesan cheese and substitute 1/3 cup of pureed pumpkin for the thyme.

Is it Possible to Eat Healthy During the Holidays?

2010-11-19T10:54:00.000-08:00

We think so! Here are some helpful tips to set your family up for success, which may also start a few healthy holiday eating traditions!

Set yourself up for a positive outcome by setting the achievable goal of maintaining your current weight through the end of the year.
Start each day with a substantial high-protein, low-fat breakfast that will keep you satisfied and resilient to morning and noon-time temptations. Try egg whites, low fat cheese with whole grain bread, non-fat yogurt with whole grain cereal, etc.
Whether you're a cook or a guest at Thanksgiving, re-mix a traditional side dish by making a much healthier version of the original. Instead of a green bean casserole with gloppy canned goo and canned fried whatchamacallits, blanch fresh green beans for just 2 or 3 minutes until they are tender-crisp, drain, toss with a touch of olive oil and a little bit of salt and top with toasted sliced almonds. For a new take on sweet potatoes, make our recipea for kid-friendly Moroccan-Style Sweet Potatoes with Cinnamon, Raisins and Walnuts.
For dessert, make a low-calorie pumpkin pie so that, no matter what anyone else brings, you have a healthy option.
On Turkey day, have a little something before dinner time with your kids like a piece of fruit or yogurt to curb everyone's holiday appetite. Stick with white meat and then select one or two sides and forego the rest.
Try to stay active, even when it's dreary outside. Take the family ice skating or try walking briskly from store to store in the mall while you do your holiday shopping.

Sources:

* northjersey.com

Multigrain Pancakes for the Holidays

2010-11-12T14:42:00.000-08:00

With the kids home from school for the long holiday weekend, try making our new favorite breakfast at home one morning. These hearty flapjacks are nutty and delicious, full of whole grains that are sure to satisfy the whole family, but they won't weigh anyone down. These are also great for out-of-town guests looking to off-set the big turkey dinner.

Multigrain Pancakes made with Whole Grain Cereal

1/2 cup dry steel-cut oats or cracked multigrain cereal blend (We use a 6-grain blend from our local Co-op's bulk section)
3 cups water
Multi-grain pancake batter (from 3/4 cup dry pre-made mix, prepared as directed. We use Arrowhead Mills)
Canola or vegetable oil (spray)

Combine the dry grains with the water in a medium-sized pot. Bring to a boil and simmer, stirring occasionally, until the grains are tender-chewy, about 40 mins. Alternatively, cook the grains in a rice cooker! (Either way, this step can be done the night before or up to a couple days in advance, with the cooked grains stored in an airtight container in the fridge. If prepared in advance, microwave (or otherwise heat) the grains with some additional water and stir to loosen them before adding to the pancake batter.)

Prepare multigrain pancake batter as directed. With oatmeal or multigrain hot cereal in a thick but pourable state, add to the pancake batter, adding water if needed to achieve a slightly-thick pancake batter consistency.

Preheat a non-stick griddle pan over medium heat. Brush or spray lightly with canola or vegetable oil, then spoon the batter onto the pan. When bubbles form, flip the pancakes. When golden brown on both sides, serve with maple syrup or with a spread of all-fruit jam.

Leftover pancakes keep well in the fridge for up to 3 days and can be reheated back on a griddle pan or in the microwave.

*Variation: Should you have leftover cooked brown rice, quinoa, or other grain kickin' around in the fridge, use 1.5 cups of any cooked grain in place of the oatmeal/multigrain cereal. For brown rice and other larger whole grains, we like to dump them on a large cutting board and run our knife across them a few times to cut the whole grains into pieces before incorporating into pancakes.

Make it a Green Thanksgiving

2010-11-05T09:15:00.000-07:00

With Thanksgiving around the corner, here are a few easy tips for a great green holiday that are also useful all year round.

Repurpose Stale Bread & Bread Heels
Collect these in an airtight container in the freezer for making holiday stuffing, croutons for a salad, or bread crumbs to top a vegetable gratin. (Crispy breadcrumbs and a little cheese might be just the trick to turn your kids on to more kinds of veggies.)

photo from slashfood.com

Reuse Cooking Water
Use the same pot of boiling water to blanch veggies, cook pasta, then use the water to soak beans or grains, incorporate it into soups, or (if unsalted) to water the garden.

Fill Up the Oven
Utilize the oven when its hot. While roasting a bird or baking a lasagna, co-roast on another rack for meals later in the week (like sweet peppers and onions for a sandwich, or cubes of butternut squash bound for a quinoa salad).

Invest in Glass/Ceramic Containers
Airtight glass containers are freezable and microwavable. Note that most brands state they are not oven-safe when you read the fine print. (Although we don't recommend it, some daring folks have baked, frozen and microwaved mini mac 'n cheese, lasagna, and fruit crisps at 350 F successfully.)

We do recommend ceramic containers from Good Cook that are dishwasher, freezer, microwave and oven safe (and come with a lid for storage only). What a great way to package leftovers for your guests to take home!

Make Stock
Should no one at your Thanksgiving meal already have plans for what's left of the turkey, make stock. Put the carcass in a pot with a carrot, a halved onion and a rib of celery and a few springs of thyme, cover with cool water and bring to a simmer. After 2 hours, you'll have several quarts of stock to freeze and use in soups or risotto for many meals to come.

References: Whole Living Magazine, July/August 2010

Blogs We Love

2010-10-29T16:09:00.000-07:00

Here are a select few blogs that put a skip in our step. We so enjoy their unique point of view and quirky style (high compliments coming from San Francisco where oddness is always celebrated and embraced)!

Keep doing you thing; we're excited to read all about it!

Stork Bites Man caught our attention with a fantastic Father's Day post . We love all the photos of crazy kids furniture and other fun snippets.

Dash and Bella had us at Bread Pudding French Toast. A must-read for lovers of pesto, savory tarts, and/or photography!

With a eCookbook titled, "5 Ingredients, 10 minutes," who could resist Stone Soup. We love her dead simple, no nonsense approach to home cooking. We're considering the 5 ingredient pledge.

Metro Dad always makes us smile. Child brides and Boyhood Crushes had us oooooing, awing, and giggling away. Unforgettable post!

What are your favorite blogs?

Make Your Own Fry Carton!

2010-10-20T16:35:00.000-07:00

When we first introduced Veggie Wedgies at an industry tradeshow, we served samples in mini fry cartons. The cute little cartons made the whole experience so much fun for everyone at the show and will do the same for you and your kids at home.

Here's how to make your own fry carton:

Print the fry carton: Click on the image and it will take you to a new tab/window. If on a Mac, hold the "control" key and click on the image. If using a PC, right click on the image. Select "copy image." In Microsoft Word, go to "edit" "paste special" and select "image."
Cut out the fry carton.
Score the dashed lines with the back of an exacto knife.
Fold along the solid gray lines.
Put glue on the dotted sections. Bring the inside of the back flap to meet the folded gluey sections and press to secure.
Holding the carton upright (open side pointing up), press the bottom of the carton upward and the carton will pop open, ready to hold some warm, crispy, baked veggie fries!

October Reci-pea: Baked Squash Chips

2010-10-14T16:50:00.000-07:00

Seasoned to be either sweet or savory, these baked squash chips are a tasty fall treat for the whole family. Not only are they loaded with Vitamin A, Vitamin C, Magnesium and more, these seasonal eats contain far less than half the calories of potato chips. Pack them in lunchboxes or put them out at your Halloween party.

1 squash, either a kabocha squash or a butternut squash (one with a long neck)
olive oil, a couple tablespoons or a can of olice oil spray
1/2 teaspoon salt
1/2 teaspoon garam masala, herbs de provence, or other spice blend

Adjust the oven rack to the two center-most positions and preheat the oven to 400 degrees. Put a pot of water on the stove to boil. Prepare an ice bath.

Spray two large baking sheets with olive oil (or use 1 tablespoon of olive oil per sheet and spread with a pastry brush or small piece of paper towel)

If using a kombucha squash, cut off both ends of the squash. There's no need to peel it; the skin of kombucha squash is edible! Cut the squash in half from pole to pole. Scrape out the seeds and pulp. With the flat side down, cut each half in half (again, from pole to pole), then in half, crosswise. Using a mandoline (if you have one) or a chef's knife, slice the squash thinly, about 1/16 of an inch thick. If using a butternut squash, cut off the bulb part of the squash and set aside for another use. Peel the neck of the squash and cut it into 3-inch lengths. Then slice into 1/16 of an inch thick.

Blanch the squash slices in the boiling water for 90 seconds then transfer them to the ice bath. Dry all of the chips with a towel and lay them out on the greased baking sheets in a single layer. Spray or rub the top of the squash slices with olive oil and sprinkle lightly with salt and spices.

Set the squash on the oven's middle most racks and bake about 8-10 minutes, flip the chips and bake a couple minutes more until lightly golden brown and crispy. Keep an eye on them as some brown faster than others.

Season with additonal salt if desired and serve. Store in an airtight container for up to a few days, not that they'll hang around more than a couple hours!

Come With A Grocery List, Leave With A Flu Shot

2010-10-08T11:20:00.000-07:00

Will you and your family be getting flu shots this year? This is definitely a heated topic and we wanted to know where you stand.

Let's start with some facts:

This year's flu vaccine protects against 3 strains, including H1N1. Supplies are plentiful enough that the Centers for Disease Control and Prevention recommends that everyone older than 6 months receive a flu shot this year. The only exceptions are elderly people with compromised immune systems and people with severe allergies to eggs (because eggs are used in the production of the vaccine).

We checked the CDC's website for the risks of getting a flu shot. "The viruses in the flu shot are killed (inactivated), so you cannot get the flu from a flu shot. The risk of a flu shot causing serious harm, or death, is extremely small. However, a vaccine, like any medicine, may rarely cause serious problems, such as severe allergic reactions. Almost all people who get influenza vaccine have no serious problems from it."

Then we heard this story on NPR which further sparked our interest on the topic: Come With A Grocery List, Leave With A Flu Shot

" 'For very young infants, the elderly and people with weakened immune systems, the vaccine simply won't be effective,' says [Dr. Gregory A. Poland, director of the Mayo Clinic's Vaccine Research Group]. These groups cannot produce the antibodies they need after getting the vaccine. So, he says, the only way we can protect them is to have the people around them protected against influenza.

The vaccine is now available at grocery stores, retailers, pharmacies and work sites. 'There are places where you don't even have to get out of your car. You can drive through, stick your arm out the window and get vaccinated.' "

I asked my co-workers if they were going to get a flu shot this year. I got a wide array of answers. One person said that she never gets the flu shot and that getting sick is a natural part of life, followed up by not wanting to intentionally put something foreign into her body. While another gets one every year and swears by it. This year, the flu vaccine is as available and as accessible as ever. Will you and your family be getting it? What is your stance?

Typical Day in the Life of Peas, Part 2: Music at HQ

2010-09-30T12:18:00.000-07:00

Two weeks ago Tina, our Sales and Marketing Assistant, wrote a great blog about a typical Monday for her, and the music that keeps her going not matter what may land on her desk or in her inbox.

Now it's MY turn to share what music helps me tackle my days. Hopefully this blog entry won't scare anyone off :) While Monday's are exceptionally crazy around here, as the CEO of Peas, most of my days are jam packed regardless of the day of the week. I think I have about 30 radio stations programmed into my Pandora. Here are a few of my favorites to share:

I do most of the design work for Peas of Mind and love it! Whether I am working on our website or packaging or designing a sale presentation, I always end up turn to my Architecture In Helsinki radio station . The upbeat melodies keep my creativity flowing. If you haven't heard of them, check them out!

I have an undergraduate degree in Mathematics and actually enjoy number crunching and bookkeeping. I know that sounds crazy! To concentrate I listen to slower background type music. Since classical puts me to sleep, my version of classical music is my Milosh radio station. I recently discovered him and I just can't get enough!

For days that seem to drag on, I make myself some green tea and throw on my headphones to listen to show tunes! Headphones are a must, as I learned my lesson when my Mary Poppins radio station was blasting out of my computer one day. The looks I got were pretty strange.

I grew up on classic rock and seem to gravitate towards it when I'm feeling stressed. May be because it reminds me of my family and life as a kid, regardless my Crosby, Stills & Nash radio station gets a lot of play time during the weeks.

I would love to know the soundtrack of your life! Please post them!

*if for some reason the links are not working, just type in the name of the band in your Pandora account.

A Lemon and Five Senses

2010-09-24T13:27:00.000-07:00

We thought it'd be fun to see how a single ingredient can affect each of the five senses; hearing, smell, sight, touch and taste.

Let's look at the lemon. Here are some ways that we experience lemons, both directly (when we recognize the lemon's presence) and indirectly (when lemons can change the color or flavor of another food in a covert way that doesn't scream "lemon!")

Lemon and Five Senses

Hear

Using a vegetable peeler, remove a wide strip of peel the length of the lemon. Over a lit candle, twist the strip of peel with the yellow side facing the flame. Listen as the oils from the peel crackle and sparkle over the open flame and hear your child squeal with delight as though you just performed a magic trick in the kitchen!

Smell

As you peel and twist strips of lemon rind, it smells lemony, yes, but also piney and herbaceous. Meyer lemons have an especially savory aroma of thyme and spice.

Here's a neat trick. Should you happen to bring home fish from the market that smells a little bit fishy, using lemon juice will cut the fishiness in two ways. First, it will encourage free (unpleasant) aromas to react with water in the fish and then, second, the acid in the lemon juice will work on a chemical level to keep those fishy aromas tied down to the surface of the fish so you won't have to smell them anymore!

See

Beyond the color of the lemon itself, lemons can dictate the color (or discolor) of many other foods. Squeeze lemon juice on cut pieces of apple and the apple will not brown. Squeeze lemon juice on sauteed asparagus, store the leftovers in the fridge overnight and you'll find that the lemon juice turned your asparagus brown. Make a smoothie with mixed berries and milk and it will be purple, but add lemon juice and watch the color of the smoothie shift from blue-purple to red-purple.

Touch

Here's a great trick for getting the most juice out of a lemon. Roll the lemon on the counter, really using your body weight to apply lots of pressure. Feel the juice pockets bursting inside as you liberate the juice within the lemon.

Taste

Sour and pallet cleansing, yes, but lemons can also enhance the flavor of other foods without making them taste lemony. Like salt, lemon juice is a natural flavor enhancer; adding lemon to nearly any food will intensify the other flavors in that food. Next time you make a dish that seems to be missing that certain 'something' that you just can't identify, try adding a little lemon juice. This tip is most impactful in dishes that are cooked for a long time, like soups and stews. The acidity brings brightness back to a dish where most of the freshness had boiled away.

What are some of your own clever uses for lemons?

Typical Day in the Life of Peas, Part 1: Music at HQ

2010-09-17T10:36:00.000-07:00

We wanted to really mix it up this week by sharing some of the inner workings here at Peas HQ with you.

We’re fortunate enough to listen to music during the workday. Sometimes, one person will D.J. with universal favorites like the soundtracks for The Darjeeling Limited, Twilight 1 or 2, etc, but we tend to ‘tune out’ here and there throughout the day based on the task at hand.

Here’s a rundown of the music that keeps me, the sales and marketing assistant, going on a typical Monday, no matter what may land on my desk or in my inbox:

Tuning in to Morning Edition on NPR on my commute brings me up to speed on current events and sets the stage for a thoughtful day.
Mondays are always busy at Peas. After a quick morning meeting, I tackle my inbox and to-do list with a bowl of cereal, hot tea, and some indie pop like Phoenix. (I know. What can I say? It’s catchy!)
I’ll blast out a bunch of emails, process orders, follow-up on long-term projects, etc., with something more intense like my current favorite Pandora station, Panic Switch radio station.
If it’s a really crazy day, nothing gets me crankin’ like an hour of techno.
We all wear a variety of 'hats' here at Peas. Lately, I’ve been tapping into my food science background, helping out with R&D projects, formulations, nutritional calculations, etc. For some serious number crunching or other tasks that require my complete focus, I grove to old school reggae like Toots and The Maytals. Something about the beat really clears my mind.
Later in the afternoon, I’ll indulge in some Nat King Cole while I tie up loose ends and re-prioritize for the rest of the week. Ending my workday with music from the 40’s, I leave the studio relaxed, renewed and ready for the evening ahead: Salvadorian food or Burmese? Indoor rock climbing or ashtanga yoga? Thai chili lime ice cream or salted caramel? San Francisco, how you spoil me.

Juice Box Alternative

2010-09-10T10:35:00.000-07:00

Kids love their juice boxes... but how much sugar do those little things have? Here is a great alternative to serve up, and you can control the amount of sugar added!

Late summer and early fall is when you will find the sweetest melons of the year. Make this delicious drink as a tasty alternative to soda, sports drinks or juice boxes. It's a great way to rehydrate with far less sugar and fewer calories, not to mention loads of vitamins A and C, potassium and more. The kids will love to find a pitcher of this waiting for them in the fridge when they get home from school!

1 large cantaloupe, musk melon, or other melon, about 5lbs
Juice of 1 lemon or lime
1 to 2 Tbl of sugar or agave syrup
Ice; 2 trays

Peel, seed, and cut the melon into 1" cubes.
Fill a blender or food processor with cubes of melon. (You may have to do this in batches). Add enough cold water to come halfway up the sides of blender/processor with the melon inside (about 2 cups of water). Pulse the mixture to achieve very small pieces of melon (a little smaller than the size of peas) but be sure NOT to blend it smooth. Pour your first batch into a large bowl and repeat these steps with more melon and cold water.
Let rest for 10 minutes to infuse.
Strain to remove the pulp. Add 1 tablespoon of sugar/agave and 1/2 the juice of a lemon (or lime), mix well and taste.
You may want to add the remaining sugar and citrus juice if needed. Conversely, if the mixture is too sweet or sour, simply dilute with more water as needed. Chill in the fridge and serve over ice, enjoy!

Project: Homemade Granola Bars

2010-09-02T11:58:00.000-07:00

We created this reci-pea with the spirit of "back-to-school" in mind, but thought it would make a great project to complete over the long weekend!

Suitable for breakfast on the go, a treat in the lunch box or an after school snack, these bars are an ultra-convenient pick-me-up at any time of day for the whole family. Oats, nuts and dried fruit offer a great balance of protein, heart-healthy unsaturated fat, B vitamins, Vitamin E, and minerals like iron, magnesium, potassium, zinc and more!

Lunchbox Granola Bars

2 cups oats
1 cup nuts, chopped (any kind)
3/4 cup sunflower seeds
2/3 cup brown sugar
1/2 cup honey
2 TBL vegetable oil
1/2 tsp cinnamon
1/4 tsp salt
2 tsp vanilla extract
8 oz. dried fruit, chopped into small pieces

Preheat oven to 400 degrees F. Toast the oats, nuts, sunflower seeds on a sheet pan in the oven for 10-12 mins, stirring every few minutes so they don't burn. Meanwhile, line a baking dish/pan with waxed paper and then lightly spray the waxed paper with non-stick spray.
Put the brown sugar, honey, oil, cinnamon and salt into a saucepan and bring to a simmer, swirling occassionally. Turn off the heat, add the vanilla and swirl to combine. Set aside.
When the oat mixture is done toasting, transfer to a large bowl. Add the dried fruit and stir to break up any clumps. Pour in the honey mixture and mix really well to coat everything evenly. Transfer into prepared baking sheet and spread out evenly.
Wait 1 hour or until the granola has totally cooled. Peel off the waxed paper and cut the bars into 1 1/2 inch strips about 4 inches long. Wrap in wax paper and store in an airtight container at room temperature for a couple days or in the freezer for up to a month.

Peas of Pie vs The Competition

2010-08-26T09:43:00.000-07:00

After such a great response to last week's comparison post, we wanted an encore!

Lets see how our pizza stacks up against the competition (store bought frozen pizza and fast food pizza).

Imagine us taking a bow.

Veggie Wedgies vs The Competition

2010-08-19T16:59:00.000-07:00

We're dedicating this blog to Veggie Wedgies!

See how they stack up against the competition (store bought frozen french fries and fast food french fries):

Back-to-School Breakfasts

2010-08-13T09:12:00.000-07:00

Get the whole family off to a running start on weekday mornings with these 10 Tips for Quick and Easy Breakfasts from FoodNetwork.com:

1. Set up to-go bags the day before a crazy morning. Include low-fat yogurt, baggie of granola hard-boiled egg and a handful of grapes

2. Have a smoothie. Just make sure to add some protein, like yogurt or tofu, to keep you satisfied longer.

3. Make quick and healthy breakfast sandwiches with frozen waffles (toasted), peanut butter and sliced banana.

4. Set foods aside the night before; cut up fruits, pour cereal or prepare mixtures for baked or scrambled eggs.

5. Consider steel-cut oats for a super-healthy and convenient meal. Combine the oats and water, bring to a boil, remove from heat, cover and let set overnight. The next morning, you just have to reheat them.

6. Use your microwave. Most hot cereals have microwave instructions. Mix the cereal with liquid and flavorings, pop it in the microwave and finish dressing while breakfast cooks itself.

7. Keep your freezer stocker with frozen waffles and healthy breakfast burritos.

8. Don't think of berries as an extravagance. They're outrageously good for you and they turn the most boring bowl of cereal into something special.

9. Keep hard-boiled eggs in your fridge — it's an easy dose of high-quality protein.

10. Always keep a bowl of fresh seasonal fruits available for the easiest grab-and-go.

Sources:

FoodNetwork.com

photo from LowCarbDiet

Orange-Honey Frozen Yogurt

2010-07-29T13:17:00.000-07:00

With all the great feedback we've gotten on our hand-shaken ice cream reci-pea, we had to do a fro-yo spin-off!

Here's a wholesome, homemade version of soft-serve for the kids to enjoy this summer, and you won't need an ice cream machine to make it! Using ice, salt and some elbow grease (with your help, of course!), kids can make their own healthy frozen treats this summer. Makes 2-3 servings. Serve with any kind of fresh fruit.

Orange-Honey Fro Yo

1 cup plain yogurt,
Greek yogurt preferred (non-fat, low fat, or full fat)
2 TBL sugar
1 TBL honey
1/8 tsp vanilla
1/8 tsp orange zest
1 TBL orange juice
2 ice-trays of ice
1/3 cup salt

In a blender or food processor, combine the yogurt, sugar, honey, vanilla, orange zest and orange juice. Blend until smooth.

Place 1 cup of the yogurt mixture in a 1 quart zip-top bag, squeeze most of the air out and seal the bag. Add about 2 trays of ice cubes to a 1 gallon zip-top bag (about 1/3 full) then add 6 tablespoons of salt. Place the small bag of yogurt inside the large bag of salt and ice, squeeze most of the air out and zip the large bag closed.

Wrap in a kitchen towel and hand to a child to shake and squish for about 7 minutes until the yogurt mixture firms up. The more you shake, the smoother the finished frozen yogurt will be. Retrieve the small bag of now frozen yogurt, snip off a corner of the bag, and squeeze out your fro-yo! Top with any fresh fruit.

Substitutions for Baking

2010-07-23T10:18:00.000-07:00

Let us save you a trip to the store the next time you have the urge to bake, but find yourself short on one key ingredient. Below are some simple substitutions that will feel like a godsend when they come in handy. Happy baking!

allspice: for 1 teaspoon ground allspice, use 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

baking powder: for 1 teaspoon baking powder, use 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch. 

buttermilk: for 1 cup of buttermilk, use 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes. Alternatively, use 1/2 cup plain yogurt plus 1/2 cup milk.

flour, cake: for 1 cup of cake flour, use 2 tablespoons of corn starch plus enough all purpose flour to equal 1 cup.

 flour, self-rising: for 1 cup self-rising flour, use 1 1/2 teaspoons baking powder and 1/4 teaspoon salt plus enough all-purpose flour to equal 1 cup.  

sugar, dark brown: for 1 cup dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses. Alternatively, use 1 cup granulated sugar plus 3 tablespoons molasses.  

sugar, light brown: for 1 cup light brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar. Alternatively, use 1 cup granulated sugar plus 2 tablespoons molasses.

sugar, powdered (confectioners): for 1 cup of powdered sugar, use 1 1/4 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade.

Sources:
* http://www.landolakes.com/tips/Substitutions.cfm

Shortcut Kefir (Yogurt Drink)

2010-07-15T10:41:00.000-07:00

Traditionally, Kefir is a fermented milk drink that is pleasantly tart and slightly effervescent. Here's a simple recipe for making kefir at home. This recipe is very similar to Doogh (pronounced "Doh") from Persia and Ayran from the Middle East.

Shortcut Kefir

-1/3 cup plain yogurt (Greek-style, full fat or low-fat preferred)

-1/3 cup sparkling water

-sprig of fresh mint (optional)

-ice

Crush the sprig of mint and place in a glass. Add the yogurt to the glass, then slowly stir in the sparkling water (if you want a thinner yogurt drink just add more sparkling water). Garnish with a fresh mint leaf.

For a more kid-friendly version, omit the mint and start with a fruit-flavored yogurt like strawberry or peach.

A Little Help in the Kitchen Goes a Long Way

2010-07-07T10:13:00.000-07:00

Having help from everyone in the family transforms cooking dinner from a chore into a bonding experience, memories of which will last a lifetime. Plus, lending a hand in the kitchen is a great way to introduce kids of all ages to new foods; even picky children will want to taste the dishes they help make. Get your kids involved in the kitchen with these age-appropriate kitchen tasks:

5 years and under
pick herbs
stem fresh herbs like thyme and rosemary
scrub potatoes
wipe mushrooms
shuck corn
sprinkle cheese
brush garlic butter onto bread
sort out bruised berries
work the salad spinner
taste everything
make butter (*see “Homemade Butter” below)

6-9 years
all of the above, plus:
measure ingredients
help choose recipes
knead dough
stir continuously
crack eggs
wash fruits and vegetables
thread skewers
whisk vigorously
crank pasta machine
assemble salads
layer lasagnas and casseroles
package up extras
set the table

10-12 years
all of the above, plus:
toast nuts
mash potatoes
grate cheese
begin learning knife skills
make croutons

13-18 years
all of the above, plus:
dice onion
mince garlic
make vinaigrette
wash pots and pans
work toward making the whole family dinner once a week

* Homemade Butter
Here’s a great way to not only keep little ones busy as you cook but also allow them to contribute to dinner in their own way. Fill a jar halfway with heavy cream and screw the lid on tightly. Have your child shake the jar and in less than 15 minutes, you’ll have homemade butter. When a ball of butter forms in the jar, pour off the liquid, add a little salt and contemplate additions to flavor the butter. Minced garlic and/or any minced herb work great, but suggest playful combinations like orange-honey butter (+ orange zest & honey) for cornbread muffins or strawberry butter (+ strawberry jam) for buttermilk biscuits and let your child decide!

Sources: - Dinner at Your Door by Alex Davis, Diana Ellis & Andy Remeis

$1.00 a Glass!

2010-07-01T10:37:00.000-07:00

Support your child's inner entrepreneur this summer by helping their lemonade stand really stick out from the competition! How about infusing plain ol' lemonade with ginger or lemongrass or lavendar? Start with our simple base lemonade reci-pea and offer one or a few flavor additions for passer-byers to customize their lemonade!

Base Lemonade:

This should be slightly concentrated because it will be diluted later with one of the flavor infusions below.

3/4 cup sugar

7 lemons, juiced

5 cups cold water

2 trays of ice cubes

Flavor Infusion(s):

Pour a cup of boiling water over 1 of the following aromatics and let steep 10 minutes. Strain and put in the fridge to chill.

lavender: 1/2 cup dried

ginger: 2 inch piece, sliced into thin rounds, about 12 slices

lemongrass: 3 stalks, bruised, cut crosswise into 1/4 inch rounds

garam masala: 2 Tablespoons

hibiscus tea: 4 tea bags

Assembly:

Start with ice in a cup. Depending on the size of the cup, add 1-2 Tablespoons or more of a flavor infusion and then fill the glass with the base lemonade. Stir and serve.

Go Beyond the Compost with Us!

2010-06-24T11:46:00.001-07:00

Here at Peas, we often brainstorm about even more ways to reduce our personal environmental footprint. We ride bikes to work (at least on days when its not raining), recycle and compost, and bring reusable bags to the market, but we know there are countless other ways to further decrease our impact.

We're collecting ideas and starting to see things come together into a holistic movement. Its beyond recycling and compost; it starts before leaving for the grocery store and ends at the dish rack. It's about creative solutions for getting closer to zero waste at home.

We know we're on to something here but need your help in naming it. Thoughts? Ideas?

(Photo from Zero Waste New Zealand Trust)

Homemade Crackers for Pennies on the Dollar

2010-06-17T12:03:00.000-07:00

Here is a great reci-pea that you can make with your kids, customize to your tastebuds, and feel good about the snacks they are eating because you made them!

This highly versatile recipe comes together from just four essential ingredients. To customize: add 1/4 cup of parmesan cheese to make cheese crackers. Mix rosemary into the dough and sprinkle coarse salt on top for a gourmet snack. Add sesame seeds to the dough for added nutrients. The possibilities are endless for crackers healthier and tastier than any boxed brand!

Ingredients

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

3 tablespoons olive oil

1/4 cup water

Optional additions for inside or on top of the dough:

herbs like rosemary and thyme, coarse salt, cracked pepper, sesame or poppy seeds, minced garlic or onion, parmesan, cheddar or other cheese, etc. We love adding a tablespoon of wheat germ for its nutty flavor and nutritious crunch!

For added richness, an equal amount of milk, half and half or cream can be used in place of the water. Butter can be used in place of the olive oil.

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or dust lightly with flour.

2. Combine flour and salt in the workbowl of a food processor and pulse to combine. Add oil all at once and then do a few quick pulses until oily clumps form. Do not over-process. Add about 1/4 cup of water and process with several longer pulses. Continue to add liquid a teaspoon at a time until mixture holds together but is not sticky. The dough should have streaks of oily parts of dough and wet parts dough which will make tender, flaky layers in the crackers.

3. Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel so you can break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

4. Bake until lightly browned, about 8-10 minutes. Cool on a rack; serve warm or at room temperature or store in an air-tight container for a few days.

Natural Cures for Summertime Bug Bites and Sunburns

2010-06-10T09:51:00.000-07:00

When we think of summer it's hard not to picture: cook-outs, swimming pools, ice-cold lemonade, camp fires, and sleep-outs under the stars! Don't let bug bites and sunshine interfere with your family fun! Here are a few of our favorite home remedies to prevent & cure those itchy bites and painful sunburns.

tea tree

Insect Bites

Prevention

Natural repellents

Citronella (candles).
Calendula, cedar, eucalyptus, and/or tea tree [pictured, right] oil in a candle, oil diffuser, spray, ointment or lotion.

Edible prevention: eat foods rich in Thiamin (Vitamin B1) like fish, brown rice, molasses and wheat germ before spending time outside to avoid mosquito bites.
Avoid

Eating refined sugar (which makes skin give off a sweet smell that attracts mosquitos).
Perfume, hairspray and other scented cosmetics

Treatment

For ant, mosquito or mite bites, wash the area with soap and water. Next, apply a paste made of baking soda and water. If the bite is on a limb, elevate the limb to minimize swelling.
Rub a cut onion on an insect bite for a powerful antioxidant treatment.

Sunburn

Prevention

Wear sunblock (at least SPF 15) and minimize sun exposure during peak hours (10am - 3pm).

Treatment

Aloe vera gel. Choose a brand without any mineral oil, waxes, alcohol or coloring.
Calendula salve

Herbal bath to minimize stinging and pain of a sunburn.

Add 6 cups of chamomile tea or 6 drops of chamomile oil to a lukewarm tubful of water. Soak in the bath for about 30 minutes.
Lavender oil can be used in place of camomile in this treatment.

For more immediate relief, use a cool compress. Alternatively, dissolve one pound of baking soda in a tubful of water and soak in the bath for about 30 minutes.
Drink plenty of fluids to rehydrate
Edible treatment

Eat high-protein foods for tissue repair
Eat raw fruits and vegetables to supply vitamins and minerals for healing

[Camomile Flowers]

Fruit Remix on the Original Candy Necklace

2010-06-03T15:48:00.001-07:00

We love all things edible here at Peas HQ! This is a fun crafty project you can do with your kids on a rainy afternoon or whenever their friends come over. Here is our healthy version of those edible Sweet Tart necklaces & bracelets. Instead of those sugar rounds why not string snacks you would rather your kids eat?!

Supplies:

* elastic craft string
* plastic craft needle
* stringable foods:

cheerios
dried fruits like

mangoes, cut into 1/2 inch peices
apples, cut into 1/2 inch pieces
raisins
cherries

licorice, cut into 1/2 inch pieces
mini marshmallows
popcorn

For the younger kids you may want to make bracelets instead of necklaces for safety reasons.

Start with about an 8 inch length of elastic craft string for a bracelet and 14 inches for a necklace.

Thread one item on the string and double-knot the string to it.

Let your children continue threading the ingredients you have gathered onto the string.

When they've filled it, knot the ends together. Now they have a necklace to wear and a snack to nibble!

For more kids' food crafts, check out this site.