photo provided courtesy of affairsofliving.com
What a surprise, another green pureed meal in a bowl. You know me, I love green food and I love pureed food, and these loves often intersect. This is the perfect no-cook solution for a light summer meal. All you need is a blender and fresh produce, and you’re good to go! If you use fresh peas, you will need to chill the soup if you want it cold. If you use frozen peas, the soup will be at the perfect temperature right after blending – the choice is up to you!
ingredients
2 cups fresh or frozen peas
3 kale leaves
2 large handfuls mixed baby greens
1/4 small shallot
8-10 large fresh mint leaves
small handful fresh parsley leaves
small handful fresh chives
about 1-2 cups water
umeboshi plum vinegar or sea salt, to taste
optional: olive oil for drizzling and fresh herbs for garnish
directions
- Place peas, kale, greens, shallot, herbs, and 1 cup of water in a blender, pulse a few times, and blend.
- Add additional water bit by bit as necessary to reach desired consistency, and season to taste with umeboshi plum vinegar.
- If using frozen peas, the soup will already be cold. If using fresh peas and you desired a colder soup, chill in the refrigerator until cooled through.
- When ready to serve, pour soup into bowls and drizzle with olive oil. Garnish with fresh herbs.
makes 3 cups, or 2 servings
recipe courtesy affairsofliving.com
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Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.
Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.
A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.
She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.
In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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