Fresh pea dip with sorrel and thyme

by Earthwalker | Jul 13, 2010 | Columns, Eat. Heal. Live., Featured | 0 comments

photo provided courtesy of affairsofliving.com

Back in April when I planted my peas, I must have gotten my seed packets mixed up. Instead of two rows of snow peas, I ended up with two big rows of shell peas. And as much as I love shell peas, I didn’t intend on having to spend so much time actually shelling peas this summer.

Argh.

Shelling peas is a time consuming process that is a lesson in patience. Because of this, I’ve been putting off harvesting and shelling, but finally did both the other day. After about 40 minutes of shelling, I ended up with 2 cups of peas. Then I blended them into oblivion (why did I do this to beautiful fresh peas?), and made some lovely dip, which is a lot like hummus, but green. Despite the fact that my hard labor was now a bright green mush, the incredible flavor of the peas burst through, highlighted with thyme, sorrel, and olive oil. Most of the ingredients in the dip were either grown by me (peas, sorrel, parsley, thyme) or a local farmer (garlic). Pretty cool, huh?

I ate it on fresh carrots, on some tasty cracker sticks, and by the spoonful. My gluten-eating friend D ate some smeared on a hot, crusty petit pain (oh, jealous) and he said it was pretty awesome. I think it would also be very nice in a collard wrap with some sprouts, shredded carrots, and other fixings. I have a lot more peas, so I think I’ll be making more of this dip. Once mine are gone, I will happily pay the $5 for some pre-shelled peas at the farmers market. That’s my kind of fast food.

Happy shelling! xoxo

ingredients
The sorrel adds a tart flavor; if you do not have it, just omit it, there isn’t really a substitute.

2 cups fresh peas
3 large leaves sorrel
2-3 Tbsp fresh parsley
2 tsp fresh thyme leaves
1 very fresh large garlic clove
1/4-1/2 tsp vitamin C crystals or a big squeeze lemon juice, to taste
2 Tbsp sesame tahini
extra virgin olive oil
sea salt

directions

Place all ingredients except oil in a food processor or blender, and process until coarsely chopped.
Slowly drizzle in oil until desired consistency is reached.
Season to taste with salt and vitamin C crystals/lemon, and serve.

makes a little more than 1 cup

recipe courtesy affairsofliving.com

Author

Earthwalker

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.
View all posts