Shelling the peas should yield about one cup.
1 pound fresh peas, shelled
2 pounds small new red potatoes
1¼ teaspoons Celtic salt
½ teaspoon basil
⅛ teaspoon pepper
2 teaspoons extra virgin olive oil
¼ cup light sour cream Minced fresh parsley
Steam or boil the fresh peas just until tender; set aside. Wash and scrub the potatoes, and remove a section of peel from around the middle of each potato. Place in a saucepan over medium heat with water to cover and the salt. Bring to a boil. Reduce heat and simmer, covered, for about 25 minutes or until tender, stirring occasionally. Add the peas and basil about 5 minutes before potatoes are finished; cook until the peas are heated through. Remove from heat and drain. Stir in the pepper, olive oil, and sour cream. Spoon the vegetables into a serving dish and sprinkle with parsley.
Yield: 6 servings
Adapted from a recipe found on SeedsofKnowledge.com
Man, from the time of his creation, was an “omnivore,” capable of living on both plant and animal foods. Our physical anatomy has been engineered, however, in such a way that we are better suited for consuming more plant products than animal products.