Other than maple syrup, asparagus and peas are some of my favorite springtime produce. Their bright green color and fresh mild flavors really start to make me feel like spring is here! Although nothing beats fresh peas right out of the pod or lightly steamed fresh asparagus, this spring soup may be a close second.
Asparagus is high in folate and prebiotics as well as vitamin K, fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, vitamins A, C, B and E, and the phytochemicals beta-carotene and chlorophyll. Talk about a superfood! Continue reading “Lunch Today: Spring Soup with Asparagus and Peas”
Last week I took my kids to a farm show at the local arena. It was geared towards kids and gave them hands-on learning experience from shearing sheep, to milking cows to making recipes with local spring produce.
One of the recipes was pea hummus and my the kids couldn’t get enough. Hummus is usually made with chick peas, but the substitution of the bright green peas brings a very spring flavor to the table.
Peas are legumes and are a rich source of protein, iron, calcium, zinc, B vitamins and fiber. Serve this with cut up veggies or whole grain crackers, and it makes a great mid-afternoon snack. Continue reading “Snack Today: Spring Pea Hummus”