Back to School :: Breakfast of Real Champs!

We see many creative back to school lunchbox recipes around this time of year, but we can’t forget the most important meal of the day, breakfast. Peas of Mind wants to be sure the kids get off to the best possible start of their school year! This reci-pea combines ALL of the “super grains” and seeds that you’ve been hearing about over the last couple years. You can serve this hot or cold, for breakfast or as a snack. Here is a snippet of the health benefits of each of the reci-peas components:

Chia Seeds: These seeds slow the conversion of carbohydrates into sugar which translates to a longer lasting fuel source for your body. It’s the food version of turning your body from a gas guzzler to a hybrid car!

Quinoa: These seeds are a complete protein, which means they contains all of the 9 essential amino acids that are required by the body for building muscles. Typically, you must eat meat, or combination foods such as rice and beans, to obtain these nutrients.

Amaranth: These ancient grains contain an incredible amount of essential nutrients: protein, iron, fiber and calcium, along with essential amino acids required for brain cell maintenance.

Agave Syrup: This is a wonderful alternative to using regular processed sugars. It has a low glycemic index, even lower than sugars from fruit, which means it will not cause a sharp spike in sugar levels. In other words, parents, no more kids on crazy sugar highs!

Flax Seeds: These seeds are pretty amazing for their size! They help regulate blood sugar levels, increase energy and stamina, and help with Attention Deficit Disorders (ADD.)

Brainy Grain Cereal

Serves 6

• 1/2 cup amaranth
• 1/2 cup quinoa
• 1 tablespoon flax seed
• 1 tablespoon chia seed
• 2 tablespoons light agave syrup
• 1 tablespoon brown sugar
• ¼ tsp salt
• 6 whole graham crackers (optional)
• 1 tablespoon toasted coconut (optional)
• Dark chocolate chips, melted for drizzle (optional)

In a saucepan combined the amaranth with 1 ½ cup of water. Bring to a boil, then let simmer on low heat for about 20 minutes, or until all water is absorbed (it has a consistency similar to Cream of Wheat.) In another saucepan combined the the quinoa with 1 cup of water. Bring to a boil and, then let simmer on low heat for about 10 minutes, or until all water is absorbed (cooking quinoa is similar to cooking rice.)

In a large bowl, combine the amaranth, quinoa, flax seeds, chia seeds, agave syrup, brown sugar and salt.

To serve, spread 2 tablespoons of Brainy Grain Cereal onto graham crackers, sprinkle with toasted coconut, and drizzle with chocolate. You can omit the graham crackers especially if anyone in your family is allergic or intolerant to gluten. Serve Brainy Grainy Cereal straight out of a bowl or in a muffin cup! Another delightful treat, Brain Grainy Cereal right on top of a Nanna’s Banana Puffet.

Button Cookies!! Sooo cute

I came across these super cute cookies while surfing the web. It would be a great addition to any party, especially wedding and baby showers. It's such a sweet idea and super easy, the kids will love to help out with the decorations. Thanks to blogger Lorraine Elliott from "Not Quite Nigella!"

Click here for the recipe:
http://www.notquitenigella.com/2009/05/07/shortbread-buttons/

Cinco de Mayo with the Kids!

Mild Salsa Cha Cha:

• 1 small 14.5oz can of diced tomatoes
• 1/4 cup red pepper, small dice (about 1/2 of a small red pepper)
• 1/4 cup red onion, small dice
• 2 tbl ketchup
• 2 tbl freshly squeezed lime juice (about 1 small lime)
• 1/4 tsp salt
• 1/8 tsp pepper

Optional Additions:

• 1 tbl fresh cilantro or parsley, chopped
• 1 tbl mascarpone cheese

Use your hand or a food processor to crush diced tomatoes into smaller pieces. Combine all ingredients, mix well, and serve with Peas of Mind, Black Bean Polenta Puffets...Celebrate!

Roasted Carrots with Cilantro Salsa

I came across this delightfully easy recipe recently and thought I'd share.

1 pound carrots, peeled and cut into sticks ½ inch thick
5 teaspoons olive oil, divided
1 shallot, peeled
1 small garlic clove, peeled
½ cup cilantro leaves
2 to 3 teaspoons red wine vinegar (or lemon juice)
¼ teaspoon red pepper flakes (or to taste)
Salt and fresh ground black pepper to taste

Preheat oven to 450°.
Arrange carrot sticks on a baking sheet and toss with 2 teaspoons
olive oil and salt and pepper to taste.
Roast carrots, turning them over once or twice during cooking, until
they are tender (check with a paring knife) and beginning to
caramelize, about
25 to 35 minutes.

Chop shallot, garlic, and cilantro very fine. In a small bowl mix
them with 3 teaspoons
olive oil, vinegar, red pepper flakes, and salt and pepper.

Serve carrots hot, topped with cilantro salsa

Sometimes Cooked Veggies are Better for You!

Cooked vegetables have been getting a bad rap lately. The raw food movement has made some of us fear that perhaps the only way to get all the nutrients out of our vegetables is to eat them o'natural... But let's face it, certain vegetables just taste better cooked, and cooked a certain way. For example beets, first of all, you have to cook them, and they are MUCH better roasted than boiled. And, it's a shame to think that we couldn't enjoy that delicious spinach in garlic side dish because it no longer has any nutritional value... OR DOES IT???

Check this article out: http://www.ift.org/cms/?pid=1001999

Turns out cooking doesn't always ruin nutrient content, in fact, in some cases it actually increases nutritional value. Here's the recap of the article and what you need to know:

• The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
• Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
• The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
• Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.

This was enlightening and exciting!! Looks like we can all enjoy our spinach side dishes and beet and goat cheese salad.

But all that said, when it comes down to it, if your family (especially the kids) like to eat their vegetables a certain way, listen to them, at least they'll eat um...

Candied Lemon Peels!

Peas of Mind is based out of San Francisco, California. Although, there are times we miss the seasons of the Midwest and East Coast, there is one thing that we never get sick of-amazing fresh produce!

We are very lucky to have some of the best fruits, vegetables and nuts growing, literally, in our own backyard. Last week a friend of ours was kind enough to deliver hand picked lemons from one of her trees, and of course we accepted with open arms.

We had so many lemons; we made lemon bars, lemonade, and our favorite was candied lemon peels. They are super easy, high in Vitamin C, and satisfies the sweet tooth without the artificial flavors and yucky high fructose corn syrup found in store bought candy.

• 3 Lemons
• 1 cup sugar (add a little extra for sprinkling)
• 1 cup water

Using a vegetable peeler, peel the rind off each lemon in strips (from stem to bottom of lemon). Avoid the white part of the rind, called the pith, because this will make the candy bitter.

In a small saucepan, boil lemon rinds in water. Boil until the rinds are tender, about 15 minutes. Remove rinds, submerge in cold water for 2 minutes and pat dry with a towel.

While your lemon rinds are boiling, begin your candy mixture. Mix together 1 cup of sugar and 1 cup of water in a non-stick saucepan. Bring this mixture to a boil then add lemon rinds. Leave rinds in the mixture until they are translucent, about 10-15 minutes. Carefully remove rinds with tongs and set them on a plate to cool. Sprinkle a little raw sugar on top for texture, and allow the lemon peels to cool for about 2 hours. these little gems are fantastic on top of frozen yogurt, which of course, is sitting on top of a piping hot Banana Puffet!