Growing Pains

This week we’re talking about growing pains (no, not the early 90s sitcom that launched Leonardo Dicaprio’s career) but the pains and aches that your little ones getting during those miraculous growth spurts.

Growing pains plague most children between the ages of two and twelve with a peak in three to five year olds and eight to twelve year olds.  These pains are possibly attributed to rapid bone growth and tend to creep up on kids in the evening and at night after a long and active day of running, jumping and playing. It’s important to note that growing pains usually do not cause swelling, rashes, limping or fatigue; if your child is experiencing any of the above, contact your doctor.

No parent wants to stand by and shrug when there kids are in pain so we’re here to answer the question: What can be done about growing pains?

Although they’re a part of life, there are many things that you can do to alleviate some of the pain.

Rub-a-dub-dub! After a long day of play, get your kids into the bath.  A nice Epsom salt bath can help with pains before they even starts. 

Let the sunshine in! Studies have shown that there is a link between children with low levels of vitamin D and those who experience growing pains. The thought behind this is that not enough vitamin D can lead to low bone density.  So encourage your little ones to go outside and play with their legs and arms exposed which can be difficult this time of year so seize the day when the sun is out and encourage an hour of sunscreen-less pay.

Spa day! A simple massage followed by heating pads and stretching can help sooth your child once the growing pains have set in.

The next time your child complains about aches and pains, sing them the Growing Pains theme song, draw the bath and let them know that this is a sign that they’re just growing big and strong.

Waste not, Want not

Contrary to what many think, eating fresh vegetables and maintaining a healthy diet does not need add strain to your weekly grocery budget. In fact, there are many ways to utilize every part of certain vegetables to save money AND add even more of a nutrient power punch to your diet.

This week the Peas Perspective is here to give you some ideas on how to waste not and $ave more.  We're going to show you how to save common kitchen scraps that are usually thrown out and repurpose them so that they're delicious and even more nutritious.

CHIVES/GREEN ONIONS:
When cutting scallions and green onions, start with the top, leaving the roots and white part of the onion untouched. Fill a small glass with an inch or two of water and place the chive bottoms in the water. Do not fully submerge the onion; only the roots and the very bottom of the onion should be in the water.  The onion will quickly (almost right before your eyes) start to regrow.  Next time you need a quick baked potato topping, they'll be ready and FREE.

ARTICHOKE WATER:

After your artichokes are done steaming don't throw out the water.  Put it in a jar to save for later or if you're feeling extra motivated take a quick pre-dinner shot.  Artichoke tea and water is climbing the list of foods trends, the reason being is that the water is loaded with antioxidants, protects the liver and kidney, has anti-bacterial and anti-inflammatory properties.  A great way to use this nutrient dense elixir is by simply adding it to the next soup you make; your family won't be the wiser but you'll know that there livers will!

ORANGE PEELS:
Candied orange peels are one of our favorite fall treats. Check out Giada's recipe and don't forget to save your orange peels (or any other citrus for that matter); we recommend that you keep a ziplock bag of citrus peels in your freezer and add to it as you devour these tasty winter fruits. Then one Sunday when you're feeling inspired, defrost them and follow the above recipe.

BROCCOLI STALKS:
Many people simply cut off the stalks or stems of the broccoli and toss them in the garbage. Which, let's face it, is usually about half of the vegetable.  Yes, the skin of the stalk tends to be woody and almost inedible, but what's inside is crispy and delicious.  Cut off the stalk as you normally would and use your knife to cut off the skin.  You can use a peeler but we find that a knife is easier to ensure that you get all of the skin off.  The middle of the stalk can be eaten right then and there as it's very crispy and moist; broccoli stalk also makes a fantastic addition to your vegetable platter, can easily be chopped into the perfect slaw or simply used with broccoli florets to steam and cook as you normally would broccoli.

WHEN ALL ELSE FAILS:
Make vegetable stock!  If you're prepping a lot of veggies, there's no reason to throw anything away. Simply wash your veggies as you normally would and throw the scraps in a pot of boiling water.  We're talking onion skins, carrot peels and tops, potato skins, the tops of your favorite root vegetables. The only thing we don't recommend using in your stock is cruciferous vegetables like broccoli, cauliflower and kale as they tend to have an off putting smell when boiled for too long.

Okay... let's get scrappy!

The "other" greens

"Finish all your Greens" demanded your Mom which is why you repeat it to your little ones.  "Greens" which usually makes us think of broccoli, spinach, kale and salad fixings are an essential part of a healthy diet.  But because we're Peas of Mind, we're here to shake things up and change the way you think of greens and help you incorporate some "other greens" into your families diet.

We're talking about FRESH HERBS! Now that it's spring, herbs are available at your local grocery store, your favorite farmer's market or hey, even your garden!  Not only are they loaded with nutrients they're packed with flavor and can add zest and pizazz to any meal. Yes, herbs are great to cook with but for an extra dash of flavor and nutrition, add freshly chopped herbs to your fully prepared meal. Uncooked-raw herbs are much more potent.

Our favorite herbs include basil, dill, thyme, rosemary, cilantro and parsley.  Fresh herbs like these contain a powerful antioxidant as well as an anti-bacterial that can help you fight a cold! Most herbs are extremely high in vitamin K and are a loaded with vitamin A and C, iron, magnesium and folate.

Now you can confidently serve your family their favorite meals: add extra parsley and basil to your favorite pesto recipe, a double sprinkle of cilantro on your famous enchiladas and put another sprig of rosemary in the lemon, garlic noodles that your kids love so much!  And with all these meals, you'll never have to say "FINISH all your greens" because they'll eat everything up and they'll never be the wiser!

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!
  
  

A Back to School Freezer Meal!

If you haven’t noticed, here at Peas of Mind we love the freezer! We think that busy families deserve natural, healthy and totally delicious meals that take minutes to prepare.  This month, in honor of back to school season, we’re making a hi-protein veggie burger. This burger is perfect for the whole family as it’s full of protein, fiber and (of course) veggies, not to mention the fact that it’s a fast freezer meal! Make this recipea now in preparation for the busy school season that’s coming up. Simply follow the directions below but just skip the pan-frying step, let the burger patties cool, put them in an air tight container and pop them in the freezer for a busy night.  When you’re ready to devour this scrumptious burger, don’t forget to throw some Peas of Mind veggie fries in the oven for a veggie-infused American classic combination. A burger and fries has never been so healthy and peas-ful!

Ingredients:

2 Cloves finely chopped garlic

1 cup diced onions

2 Tbsp olive oil

1 cup frozen peas

1 cup cooked grains (we used a mix of brown rice and quinoa)

1/2 cup of breadcrumbs

1 can of chickpeas

1 can of kindey beans

¼ cup chopped parsley

2 Tbs of mayo

1 Tsp salt

pepper to taste

Method:

Preheat oven to 375 degrees

Sauté onion, garlic and olive oil until the garlic is golden brown and onions are translucent.  Stir in parsley and continue to cook for another minute. Remove from heat (don’t wash the skillet because we’re going to use it again).

In a food processor combine peas, grains and beans and pulse together until completely chopped (do not over blend).  In a bowl, combine bean mixture with breadcrumbs, sautéed onions, garlic and mayo.  Mix together then with your hands (this is where some help from the kiddos might be fun) form the burger patties and place on a baking tray covered with parchment paper.

Bake burger patties in the oven for about 30 minutes or until brown.  Grab your skillet and heat up about 3 Tbsp of olive oil.  Pan fry burger patties for about 2 minutes on each side or until crispy and dark brown. 

Toast a burger bun, top with your favorite condiments, serve with a side of veggie fries and ENJOY!

Daily Dose of Water

If you haven’t noticed, here at Peas of Mind we LOVE taking classic food your kid just can’t get enough of and turning it into something nourishing and natural that your kids still can’t get enough of.  But we must admit, there’s one thing that we just won’t change, something that needs no re-invention and is perfect just the way it is: WATER!  

Good ol’ H2O is one of the most important things we put into our bodies, especially during the warm summer months.  Did you know that according to WaterCure, you should drink about half your body weight in ounces?  Meaning, if your child is around 60 lbs she should be consuming 30 ounces of water (about four glasses).  But don’t feel overwhelmed about getting 30 ounces of H20 into your little one - we’re here to help you find new and exciting ways to encourage your kids to drink their daily dose of pure hydration.

• Silly straws are hilarious and oh so fun for your kids; they can take a plain glass of water and turn it into playtime. Plus, now a days your options are endless - with straws ranging from “build your own” leggo type straws to silly straw eyeglasses. The straw possibilities are infinite so find one that speaks to your child and use it only for water. 
• We’ve said it before and we’ll say it again: get your kids into the kitchen and yes this even pertains to something as simple as water.  Why not utilize summer’s seasonal fruit and help your kiddos create a fruit potion (ie: water with smashed up fruit)? Don’t add sugar, this potion is just a simple mixture of water and their favorite fruit combination. 
• Let them pick their own water bottle.  Like silly straws, there are endless options of different water bottle choices – let your kids pick a water bottle that you can take one the go, that’s theirs and theirs alone and that will seem just as awesome as getting a soda.  (Don’t forget to look for water bottles that claim to be BPA free).
• Knowledge is power and don’t worry, we’re well aware that explaining the benefits of proper hydration to your six year old will bore them to tears.  But challenging them to the take the “pee test” might add some exciting competition to water drinking.  Explain that when they’re not drinking enough water their urine is yellow and what healthy hydrated urine is clear.  If there pee is clear they’ve passed the “pee test.”

Let us know if you have any tips about encouraging your little ones by commenting on our Facebook page.

Reinventing a Baseball Classic

The end of spring and the beginning of summer is a fabulous time of year for many reasons but here in San Francisco, this seasonal shift signifies that Baseball season is in full swing. One of our favorite things about going to a game is the classic bleacher food. What’s better then devouring ballgame fries while watching your favorite team hit a home run? Well that’s simple: devouring garlic fries! What could possibly be better then garlic fries, you ask?  EASY: munching on Veggie Wedgie garlic fries from the comfort of your own home! Not only are they delicious AND fat-free, they also contain TWO whole servings of veggies for every serving of fries! We’re reinventing this classic dish by adding a Peas-full (aka healthy and delicious) twist!

Veggie Wedgie Garlic Fries

Ingredients

1 bag of Veggie Wedgies (we’re using cauliflower but feel free to substitute carrot or broccoli)

3 cloves garlic, finely minced

2 Tablespoons of olive oil (please note that the fries on their own are fat-free but adding this oil makes the garlic fries low-fat)

1/2 Teaspoon salt

2 Tablespoon of finely chopped fresh parsley leaves

Directions:

Preheat the oven to 425 degrees F.

Pour about 2/3 of the bag of Veggie Wedgies on a baking tray (the tray should be full but you want to make sure that there is only a single layer).

Toss frozen Veggie Wedgies with garlic, oil, salt and about half of the chopped parsley until each fry is coated with the mixture.

Cook for 10-14 minutes or until the fries look crisp and golden brown (you also want the chopped garlic to look golden brown and adequately cooked).

Remove Veggie Wedgies from the oven and let cool for one minute. Toss fries with the remainder of parsley. Serve immediately while singing, “Take me out to the ballgame...”

A Dinner Story

Here at Peas of Mind, keeping kids healthy and happy is what we do best. We like to think that we celebrate kids every day by feeding them their favorite foods while stealthily filling them up with their daily dose of veggies, but we think the time has come to celebrate the grown-ups! 

We know that at the end of the day, it's the hard working parents that (no matter how chaotic and crazy their schedule) bring the food to the table.  So we're going to celebrate you and share your story with Peas-Perspective's, A Dinner Story staring...YOU of course.  Every other week we will chose one inspirational parent to feature on our blog; you'll fill out our Actor's Studio inspired questionnaire and then receive some free (not to mention delicious and nutritious) Peas of Mind product.

So with out further adieu, we'd like to present to you (drum role please):

Staring Suzanne & Lauren

Where do you live?  

"San Francisco, CA."

What are your kid's names and ages? 

"Lauren, she'll be 8 next month."

What meal do you make that you know, no matter what, your family will devour? 

"We have a Friday night tradition of homemade pizza.  Lauren is nuts about pesto sauce, so she mans the food processor and we make up a batch to use instead of marinara; topped with nice fresh mozzarella or burrata. It's her go to now."

What's your favorite Saturday morning breakfast to enjoy as a family? 

"Our weekend ritual is "Pancake Sunday", which then morphed into Ebelskiver Sunday, and then Crepe Sunday (my sister likes to buy me kitchen gadgets for Christmas.) The all time favorite for Lauren has become crepes with Nutella, peanut butter and banana, topped with a GIANT helping of whipped cream.  She starts running around the house like a mad woman when she hears the hand mixer start up to make the whipped cream.  Sundays always start off well in our house."

What's your favorite Peas of Mind Product?  

"No surprise that the Peas of Pie is a huge hit in our house (not just with Lauren, I love them too!) We also LOVE the new Garden Grown Nuggets, Lauren thought they were chicken and had no idea she was eating a whole serving of veggies."

Lauren enjoying our Garden Grown Nuggets

How many times per week do you cook from scratch? 

"Average would be around 5 nights a week,  It coincides with school nights.  I let loose a bit on the weekends."

What's your go to "I'm feeling unhealthy and need a nutrient-power punch" meal? 

"Seafood has become a bigger part of our diet the last few years.  Lauren LOVES halibut.  A nice pan seared halibut with steamed broccoli is always a healthy winner in our house."

What kitchen tool could you never live without? 

"My steaming basket!  Lauren's favorite veggies are broccoli and artichokes.  I use that thing every time I cook dinner!"

If you could only eat one thing for the rest of your life, what would it be? 

"There's so much good food out there, I don't know if I could pick just one thing!  If it were up to Lauren, we'd probably go with gnocchi, in a pink sauce, with fresh grated parmigiano-reggiano.  In which case, we'd most likely need to relocate to Italy...which wouldn't be too bad."

Cook like a Queen

We’ve heard through the pea-vine that Kate Middle is taking royal cooking classes in preparation for her role as new mum.   We just can’t help but imagine what it would be like to slice, dice and sauté alongside the Duchess of Cambridge in the Buckingham Palace.  But stepping back into reality, it’s obvious that Kate is onto something.  Preparing home-cooked meals automatically makes you and your family healthier; people consume 50% more calories, fat and sodium when they eat out than when they cook at home.   So whether you never cook, rarely cook, or sometimes cook, we want to inspire you to step into the kitchen even more.  By following these simple steps, you will begin to enjoy preparing meals for your family just as you would if you were cooking with her highness.

• Plan accordingly.  Make your dinner goals and write down a plan of attack.  Would you like to make three home cooked meals this week?  Your first step is to figure out what you’re going to make and remember to start with a simple recipe that you know your family will like then build from there. 
• Create a detailed list. Grocery shop for all your weekly meals at once, which means before you go the grocery store make a detailed list of every ingredient you will need.  Also, find out what produce is currently in season in your area and add that to your list.   This will save you money as seasonal produce costs much less due to its availability.
• Make sure your pantry is well stocked. Check out our Peas-Perspective about our favorite kitchen staples and use it to help you stock up.
• Get comfortable with your knife.  In order to get the most out of your home cooked meals you’re going to want to load those plates with vegetables so it’s important that you feel confident while slicing zucchini’s, chopping tomatoes and dicing onions. You’ll also find that when you know how to use your knife you’ll save loads of time on prep.  We found this youtube knife skills video very helpful and we think you will too.
• Set the mood.  Do what you need to do to make cooking feel like a joy, rather then a task.  Light some candles, fill your favorite vase with flowers and set it in a place you can see it, put on your favorite album, sing along and remind yourself that Kate is doing the same thing.
• Don’t be afraid to make mistakes. Burn the rice, over salt your marinade, drop some lemon seeds into the dressing…it’s all-good.  As you get more comfortable with your favorite recipes this will happen less and less, your meals will get tastier and you will speed up the whole meal making process. But until then, just relish in the learning experience.   Just remember to have a few Peas of Mind products on hand so that when this does happen, you can toss a pizza in the oven with some veggie fries and know that your family is getting a health meal and that it will be better next time.

Home Remedies for Seasonal Allergies

Here in San Francisco spring is in full bloom.  All around the city, folks are having outdoor picnics while soaking in the sunshine and enjoying everything this delightful season has to offer.  Unfortunately for some, spring is a lot more than sunshine and flowers. The American Association of Allergies, Asthma and Immunology (AAAAI) reports that 36 million people in the US sneeze at the scent of blossoms and tear up at the sight of a flowering weeds all due to seasonal allergies.  But have no fear allergy sufferers, Peas of Mind is here to help reduce these symptoms with some simple home remedies.

 First things first, make sure your home is a sanctuary from your allergies by dusting and vacuuming every single surface in your house (don't forget about your drapes and curtains which can easily collect pollen and other allergy-causing culprits). If you live in an especially humid area, you may want to get a dehumidifier. This will remove mold causing moisture from the air (but be sure to change the filters once a month). 

Now that you’ve ensured that your house is allergen-free, it’s important to keep it that way.  Keep your windows closed, especially between the hours of 5am and 10am when pollen tends to be at it’s worst and when it’s windy outside.  If you shower in the morning, you may want to switch to nighttime showers to remove any pollen from your hair and body before you crawl into bed.  With that being said, it’s also a good idea to change your sheets once a week to ensure that the coziest place in your house doesn’t cause you to sniffle and sneeze all night.

Educate yourself on your allergies by visiting the AAAAI's website.   This website has daily pollen and mold reports which will allow you to prepare for your day according to the pollen and mold levels.  Also if you don't know what's causing your allergies, these reports may help you narrow down the trees, weeds or types of mold that could be the culprits.

When it comes to severe allergies, it’s always best to consult your doctor but if you're just suffering from some annoying sniffles and sneezes, there are many at home remedies hiding in your kitchen cupboard:  

• Peppermint tea not only helps clear your sinuses, it also acts as an anti-inflammatory and a mild anti-bacterial.  Make the tea extra strong by using both a tea bag and fresh mint.
• A teaspoon of raw, local, unfiltered honey everyday has been known to act as a vaccine by building your immune system's defense against the allergens in your environment.  Check out your local farmers market and make sure that the honey is from your city. This ensures that you're ingesting the same pollen that's causing your allergies.
• Stinging nettle tea does not only aid in feeling better from allergy symptoms, it’s also been known to help stop the symptoms before they even start.   Stinging nettles contain natural anti-histamines and are power-packed with nutrients which can boost your immune system.  It’s important to make the tea EXTRA strong (steep the tea bag until it's dark green) and drink it daily (it will work even better if you start drinking it a month or two before allergy season begins).
• Cucumber slices on your eyes are no longer just for the spa. These cold, cooling veggies are known to reduce the redness and puffiness around your eyes caused by hay fever.
• If you're up for it, wasabi and horseradish is another delicious decongestant. Not only will these spicy root vegetables clear your sinuses they also have anti-inflammatory properties.  So go get some lunchtime sushi, add a heap of wasabi, take a deep breath and enjoy nature’s tasty remedy.

Chick of the sea sandwich sushi!

Here at Peas of Mind, our mission is to get kids to eat their veggies.  We always say that we reinvent the classics! We take those unhealthy dishes kids love to eat, like pizza and fries, and infuse them with veggies for a nutritious meal the entire family will enjoy. Studies show that kids are more likely to eat foods that they had a hand in making; so instead of the regular ole sandwich format, we’re making Sandwich Sushi for the lunchbox. Not only is this a healthy reci-pea but a fun project your kids will enjoy preparing with you!

We reinvented the classic tuna fish sandwich using chickpeas instead of tuna. Did you know that chickpeas have almost as much calcium as a glass of milk plus loads of fiber and protein? So grab your kids, a rolling pin and enjoy some quality kitchen time together making chick of the sea sandwich sushi!

Ingredients:

-2-3 slices of whole wheat bread

-1 ½ cups of drained chickpeas

-1 small apple, diced

-½ medium onion, diced

-1 celery stalk, diced

-3 kosher dill spears, diced

-6 sheets of seaweed, torn up into small pieces

-1/4 cup reduced fat mayonnaise

-Squeeze of lemon

Pour chickpeas into a food processor and pulse until lightly ground.  Add mayonnaise, a squeeze of lemon and seaweed and pulse a few more times until the texture resembles tuna. Spoon mixture into a mixing bowl and add remaining ingredients, stirring until thoroughly mixed.

Cut the crust off the sandwich bread and flatten each slice with a rolling pin. Top with filling. Cut into 1” slices and eat like sushi!

Other sushi sandwich options:

For breakfast: top flattened bread with bananas and peanut butter.

For a snack: top flattened bread with hummus, avocado and julienned veggies.

Spring Cleaning

After a long, cold winter, spring has finally sprung (or at least here in Northern California).  The days are getting longer, the daffodils are in bloom and the pressure to spring clean is weighing on you.  The time to come has come to organize that closet that has become a giant knick-knack drawer, recycle the magazines that have been piling up in your office and finally take a trip to Goodwill to donate that “donation pile” at the bottom of your closet. But like most people, you probably aren't planning on cleaning the most important room in the house.  That room is…the kitchen, namely the cupboards, pantry and the refrigerator.

Not only is this a chance to organize and wipe away all of the dust that has accumulated over the past 12 months…it’s your chance to give yourself a Kitchen makeover.   We’ve laid out a 5-step plan that will leave you with an organized, clean, accessible and nutrient packed kitchen in a matter of hours.

1) Make a mess.  We’re big believers that it’s important to make a bigger mess before everything actually gets clean.  Make sure you have LOTS of free table and counter space and COMPLTELEY empty your refrigerator, pantry and cupboard.  Divide everything into four categories:

                1. The expiration date has passed and it's time to compost it.

2. Too many ingredients you can’t pronounce and not something you feel good about eating.

3.  Even though it’s open, it hasn’t expired and still looks good.

4. Yummy, I’d eat this tonight!

2) Compost, recycle and throw away everything from category one and two.  Wipe off, organize and repackage everything from category three and four. (Here at Peas of Mind we love storing our grains, beans and baked goods in mason jars…it looks so cute and makes the ingredients last longer). 

3) This is where the spring “cleaning” really comes into play.  Now that everything is empty, wipe off every surface, wash each vegetable drawer and really get into all the nooks and crannies of every corner, crevice and crack.  If your freezer is like ours and it needs a good spring clean, a quick way to defrost and wipe everything down without unplugging the whole fridge is to place a pot of boiling water in the freezer and let sit for 20 minutes.  After this time, you should be able to chip away the ice and wipe your freezer until it sparkles. 

4) Put everything from categories three and four into the appropriate storage space, admiring your new adorable jars, dust-free surfaces and all the free shelf space.

5) Fill the free space with items from our Pantry Staples that will give you Peas of Mind blog post. Also stock your squeaky clean vegetable drawers with spring produce like, Asparagus, Beets, Kale and of course, Peas.  Put out a fruit bowl that is easily accessible to everyone full of grapefruits, kiwis, oranges and strawberries so that your whole family can easily enjoy nature’s springtime treats!

Fight the flu (part two)

If you read our last post you know that here at Peas of Mind we’re staying healthy and fighting the flu by washing our hands, getting enough sleep and eating our veggies.  But because desperate times call for desperate measures we’ve turned to our Peas of Mind Facebook followers to see what other things we could be doing this month to stay healthy. We got some great suggestions, so get out a pen and paper, take some notes and get ready to fight the flu (part two)!

Start your morning off right.  Michelle recommends a healthy shake/smoothie in the morning.  It’s much easier to load your day with fruits and veggies when you start it off with a bang.  This morning we drank a green smoothie that had a two cups kale, 1 cup of orange juice, ½ cup of blueberries, a banana, a peeled orange, an apple and a tablespoon of chlorella.  This made about two smoothies and it was so tasty!  Be creative and try different fruits and fresh juices always adding some type of green.

Christena suggests oil of oregano (one of our favorite health secrets).  It’s a powerful antibiotic and antimicrobial and is great when you feel like you might be getting sick.  It’s not for everyone so do your research and use cautiously.

Sarah recommends good old-fashioned exercise.  Exercising on a regular basis helps to lower stress and speed up the rate our white blood cells fight off illness; this has a major immune-enhancing effect.

Micheal says he uses Echinacea tea and also drinks a tall glass of water with a dash of Bragg Live Foods raw apple cider vinegar and honey.  Sounds interesting and so easy to add in pre smoothie.

The last two helpful hints from Jennifer and Kathy are so easy and oh so important: drink lots of water and get your vitamin D.  These are two key pieces in keeping your immune system up and ready to take on any germs that come your bodies way.  So this afternoon (if it’s sunny) grab a big glass of water and sit in the sun for 20 minutes – simple AND relaxing!

We hope this helps you stay happy and healthy the rest of this flu season!