Food of the Month - Carrots!

This month we're feasting on CARROTS! Not only are carrots important ingredients in our carrot Veggie Wedgies, Peas of Pie, Garden Grown Nuggets and Pull-a-Parts - they're healthy, delicious and very versatile.  Carrots are in season this time of year so check out your local farmers market or grocer to explore the wide range of different types of carrots; we have a feeling your little ones will LOVE eating Kaleidoscope carrots which come in purple, red, yellow and white.

Carrots are a perfect fridge staple as they can be served hot or cold, used in savory or even sweet dishes.  One trick to ensuring that your family enjoys the array of carrots you'll be serving this spring is to experiment with different types of cuts. Here are some time saving tips on different ways to cut carrots:  https://www.youtube.com/watch?v=C79WRZrZ-ys  Currently, our favorite way to eat a carrot is by peeling the whole thing. This spaghetti like cut is great for salads as it adds crunch but blends in nicely with lettuce greens, it looks beautiful and tastes really good with light spring inspired dill dressings!

Carrots ARE good for your eyes; they're loaded with vitamin A which is good for the immune system and of course vision. It also helps the lungs, heart and kidneys function properly.  Carrots also contain a large amount of Vitamin K which can help against blood clots, cancer and heart disease. 


Have you every tried adding carrots to your families favorite meals? We love adding carrots to pancakes, marinara sauces, muffins and meat balls.  The secret is in the finely chop (or simply use a food processor) to get the carrots down to an unnoticeable size.  And remember, the perfect side dish for your carrot infused meat balls are Peas of Mind's carrot fries. Your little one's plate will be LOADED with vitamin A and we promise, dinner will be scarfed down before you can say CARROTS ARE MY FAVORITE SPRING VEGETABLE!

Food of the Month - Pumpkin

Here at Peas of Mind we love eating seasonally all year round.  But there's something extra special about eating (and lets not forget smelling and drinking) pumpkin this time of year.  This beautiful vegetable is sweet, grounding and warming and after a long summer of eating salads and fruit, there's nothing as satisfying as digging into pumpkin on the first cold day of fall.

That's why we couldn't think of a better Food of the Month for October then pumpkin!  And let's be clear, we're talking ALL pumpkins: white pumpkins, jack-o-lantern pumpkins, mini pumpkins and even canned pumpkin... they're all edible and all equally delicious and nutritious!

Why a piece of pumpkin a day can keep Doctor Frankenstein away:

• Pumpkin is a fiber powerhouse. So instead of drinking a chalky fiber drink when you're feeling bloated, make a pumpkin pie smoothie (1/2 cup of pumpkin, 1/2 a banana, 1 cup vanilla almond milk, 1/2 tsp of pumpkin pie spice, 1 tbsp honey and 1 cup ice, blend together and enjoy!).   
  
• Pumpkin is full of vitamin C. This important nutrient boosts your immune system and can ward off colds.  A simple way to add some pumpkin to your diet is by swapping out oil in your favorite desserts (brownies, cookies, sweet breads) for pumpkin. You'll cut the fat in half, add some depth of flavor and turn your dessert into a cold fighter! 
• Pumpkins are chalked full of vitamin A.  You can eat 100% of your recommended daily value of Vitamin A in just 1/2 cup of pumpkin.  So when your mom told you that carrots were good for your eyes, she actually should have recommended pumpkin!  Add pumpkin to your favorite soup. Simply cut into cubes (leaving the skin on) and add when the recipe calls for carrots.
  
• Pumpkins are rich in the anti-oxidant, beta-caroten which may help prevent cancer.  Add pumpkin as a side to dinner once a week and you'll be filling your family with cancer fighting goodness. A simple way to cook pumpkin is to cut the pumpkin into wedges (make sure you use a strong, sharp knife). With the skin on, toss cut up pumpkin in a bowl with a drizzle of olive oil, a sprinkle of salt and pepper and a 1/2 tbsp of freshly chopped rosemary. Place on a baking sheet and bake on 350 degrees for about 45 minutes or until the pumpkin is tender. 
• Pumpkin contains catenoids which eliminate free-radicals. This is not only good for your insides, it's good for your outsides as well.  Eating pumpkin will clear up your skin but using pumpkin in a facemask will immediately soften, moisturize and plump up your skin.  Mix 1/3 cup pumpkin, a drizzle of olive oil and honey and sprinkle in about 1 tbsp of crushed almonds. Apply mixture to your face and let sit until it dries.  Remove with a warm washcloth and admire your gourd-eousness!