MY experience, knowledge, opinion and
some of my favorite recipes
some of my favorite recipes
When I was a kid, I used to get a kick out of the story The Princess and the Pea. I actually was the princess in the family on my dad's side, since I was the only girl. When it came time to eat, I was super picky and I definitely did not do well with my vegetables, especially peas. Thank goodness my mom didn't make them often.
But Peas can be a great addition to your diet, and they are becoming more and more popular in the plant based food industry who have discovered that pea protein can be a key ingredient in highly convincing vegan meant and dairy alternatives. I myself who disliked them (not much anymore), drink Arbonne's vegan protein shakes which are made from pea protein, cranberry and brown rice. They are absolutely delicious and contain 20 grams of vegan protein. Peas are a solid source of protein. While ingredients like pea protein and pea starch provide protein and stability properties for certain products, they don’t provide all the same nutritional benefits as split, frozen, or fresh peas eaten as whole foods. However, pea protein powder does tend to have a better amino acid balance compared to other plant-based protein powders like soy.The bottom line on pea protein: Whole foods are usually best, but if you’re looking for a good source of plant-based protein that has a decent amino acid profile and a light environmental impact, peas seem like a solid place to source it from
There are a few types of peas that you are probably familiar with: Sweet peas, Green or Yellow field peas, Snap Peas and Snow Peas.
There are a ton of different ways you can use them in your cooking as well, besides the boring mushy can of peas used as a side dish.
I happen to love split pea soup and here's a tasty recipe perfect for the fall.
Creamy Split Pea Soup
4 cups vegetable broth (unsalted, preferably homemade)
2 cups water
2 cups dried green split peas (rinsed) 1 yellow onion, medium (chopped)
1 cup carrots (chopped)
2 organic celery stalks
2 garlic cloves (minced)
1 tbsp ground cumin
¼ tsp cayenne pepper (optional)
1 tsp dried oregano
1 tsp dried basil
ground black pepper (optional, to taste)
salt (optional, to taste)
shredded carrots, for garnish (optional)
fresh basil (chopped), for garnish (optional)
1. In a large stock pot, combine all ingredients together, from the vegetable broth down to the dried basil, and bring to a boil.
2 Reduce heat, cover and simmer for one hour or until peas are tender, stirring occasionally.
3 Add salt and pepper, if using, to taste.
4 Simmer for ten minutes longer, uncovered.
5 Cool slightly then, in small batches, puree soup in a blender. Return to the pot. Heat for five minutes. Garnish with shredded carrots and basil.
I wanted to share my health journey with you all incase someone needs help or maybe able to relate with some of the same issues I struggled with.
Back in 2012 I had developed a large lump on the right side of my neck, after ultrasounds and a biopsy, I learned I had malignant thyroid cancer, which led to the removal of my thyroid and 42 lymph nodes. I have been taking synthetic thyroid medication Synthroid ever since and I continuously get yearly blood work and ultrasounds. Not that long after, I had severe pains in my stomach on and off when I would lay down. I ended up in the emergency room with gallstones/gravel and a couple weeks later had my gallbladder removed.
I also have been a migraine sufferer since I was 21. I had been to every type of doctor, tried every medication, Botox, occipital nerve blocks, DHE infusions, acupuncture, you name it. Nothing helped. I accidentally found a functional chiropractor/neurologist (Chiropractic functional neurology is a subdiscipline of chiropractic care that uses a range of advanced techniques to treat neurological and brain-based conditions, such as concussions and post-concussion syndrome (PCS), headaches and migraines, dizziness and balance disorders, peripheral neuropathy, and more.) wh
o did extensive testing and food sensitivities test and found I had a gluten and dairy intolerance among other things. I quickly changed my diet and felt somewhat better.
I was fortunate to have been an Arbonne consultant and had gluten and dairy free nutritional products at my disposal, however I still wasn't feeling well. Here's where I get real.... I have a lot of gas, no matter if I eat or just drink water. I have bloating and even though I work out 5-6 days a week, I keep gaining weight and my clothes were getting tighter and tighter.
I hated how I looked in pictures and just felt uncomfortable.
Two of my facial clients had mentioned how they lost weight, got rid of the inflammation and felt so much better. They both followed a bio-individual nutrition program. I looked into a little bit and decided I needed to try it. I chose to do the 4 week program and the first week is a 7 day detox. Well I've done a detox with Arbonne's 30 day healthy living program and believe me that's like being on a cruise with lots of tasty food choices. This program focuses on what foods you are truly sensitive to, even if they are clean whole foods like fruits and vegetables. You complete a symptoms form with hundreds of possible symptoms on every part of your body. Then a nutritionists determines what detox program is best for you.
Whether it's Histamine, Oxalates, Salicylates, FODMAPS or Sulfites or even a combination which I am on. Who would have thought I would be sensitive to lemons? I love lemons and used them in my water and on my food. But I learned they are a histamine food and when I paid attention to my symptoms my nose ran all day. When I stopped using them, no runny nose.
That's how this program works. Even though you think you are eating something healthy, it may not be healthy for you and could cause digestion issue, skin rashes, headaches, asthma and much more.
So this first week was hard. The only protein I can have is black eyed peas, Yuk!, chickpeas and lentils. Are you kidding me? What the heck did I get myself into? Well let me tell you I stressed all weekend prior to starting and had a migraine the first 4 days of my detox. But I am adapting and I have no bloating, my headache is gone and I have no cravings for anything sweet, cheese or carbs.
I am down 3.5 lbs in 5 days and am looking forward to adding some new food options next week and seeing where I will be at the end of the 4 weeks.
So is one of the recipes I made for lunch or dinner which I love. It's a take from a middle eastern dish Moujatera which is made with rice.
1 cup of lentils (I used red)
2 cups of water
1/4 cup safflower oil
Wash lentils really well in bowl of water. Rinse and add to a pot with 2 cups of cold water. Boil and simmer with lid until it gets mushy. Add oil to frying pan and heat until bubbles. Slice onion in thirds and into thin pieces and add to hot oil on medium to caramelize the onions add salt to taste.
When lentils are done pour onions and oil into pot, mix and let cool on a platter.