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Quarantine Snack: Spring Pea and Mint Dip


I came across this wonderful quote by Etty Hillesum the other day and it gave me a lot to think about: “Sometimes the most important thing in a whole day is the rest we take between two deep breaths.” I find myself taking many deep breaths these days, in fact, I think it’s a small victory when I only take two deep breaths during any given day. Sadly, we’re living in a time where there is a lot to be worried about and breathe deeply because of it.

When I am stressed or overwhelmed I tend to absentmindedly take a deep breath, blow out some air and then get back to the task at hand. But, Etty’s message resonated with me and I think it’s an important one. I need to let my body really feel that peace and comfort, that calm that exists in between each breath. I need to slow down and lean into the peace and relaxation that lives in those moments. It’s not enough to simply exhale and expect to feel better or to forge on. I know first hand that I can’t take care of my family if I am not taking care of myself. I am bound to transfer that stress and anxiety to my children and that is the last thing I want to do. Etty’s words give me comfort during a time when I need it. Her wisdom reminds me that it’s okay to slow down, to rest my mind and recharge my soul. Things will be better, I know they will, and in the meantime, it’s important to take care of myself in the small moments of each day.

My kitchen the the physical embodiment of that peaceful space between two deep breaths. It is where I go when I am feeling stressed or anxious. Creating delicious, healthy and nourishing meals for me and my family fills me with a sense of pure joy and calm. The kitchen is where I feel the most creative, the most care-free and the most at peace and I especially love when my family is in the kitchen with me. On a recent afternoon, my daughter Josie and I made this dip to eat with Onesto Sea Salt crackers. We were inspired by the beautiful spring weather we were experiencing. The bright green color of the peas, the vibrant yellow of the lemon and the sweet, fragrant smell of the mint made us smile while we were recipe testing. In fact, Josie was so anxious to eat the snack after we made it, that she hovered over me while I was snapping pictures, asking: “Are you done? Can I eat this?”…kid-made and kid-approved recipes are my favorite!

With love (and deep, peaceful breaths),

Jane

SPRING PEA AND MINT DIP

  • 3 cups spring peas (I used frozen, fully thawed peas)

  • 1/4 cup chopped fresh mint

  • 2 TBSP tahini

  • 1/2 lemon, juiced

  • 1 TBSP yellow onion or shallot, chopped

  • 1/2 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp garlic powder or 1 clove garlic

  • about 3-4 TBSP extra virgin olive oil

Put all the ingredients (except for the olive oil) in a food processor and pulse a couple of times. Be careful not to over process, as the dip will get gummy. I like leaving some small chunks so you can still see the peas. Drizzle in some olive oil until you reach the consistency you desire. Taste and add more seasonings if desired.

Serve with crackers, tortilla chips, sliced veggies. This is also great over grilled fish, tofu or chicken.


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