Our Fearless Foodtrainer and resident nutritionist Lauren Slayton (@foodtrainers) is pretty protective of her peas, that little green vegetable she doesn’t feel gets the respect it deserves from the food world at large. I, too, am a proponent of peas (and lima beans and fiddlehead ferns and nettles and asparagus), which are a perfectly pleasant — and palate-pleasing sign of spring. (Okay, enough with the alliteration already.) So, because Lauren is such a prominent pea-promoter (somebody stop me!), I asked her to explain the health and nutritional virtues of America’s most underrated vegetable, and share with us ten healthy yet uncommon ways to do them up right (and do them justice) in our kitchens this spring. Peas, please.
Peas contain important phytonutrients called saponins that provide antioxidant and anti-inflammatory benefits. Peas also provide energy while stabilizing blood sugar levels. For these reasons, at a recent talk to runners, I named peas one of my #1 top training foods for spring. And although peas are virtually fat-free, they’re a good source of omega-3s in the form of alpha-linolenic acid. (And how many vegetables contain omega-3s?) Peas are also high in vitamin C, and a good source of fiber and protein.
Click through our gallery of ten healthy recipes for peas this spring:
top photo: Whole Foods Market