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Background info: Archaeological evidence shows us that the humble pea was first domesticated around 5000 BC. During this first movement towards farming and cultivating, these ancient Neolithic cultures would purposefully opt for peas that had a softer shell that would allow them to mature during the wet season.
Peas boast a healthy dose of minerals that combat common deficiencies, such as iron, calcium, and vitamin C. Peas also contain manganese, which is an essential conduit needed for effective antioxidant function in the body.
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- ¼ cup green onions, minced
- ½ cup peas, fresh or frozen
- 3 cups loosely packed lettuce, finely torn
- 1 cup celery, sliced
- ½ cup loosely packed fresh mint leaves, scissor-snipped
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
Cook onions and fresh peas in a little water over low heat until they are soft. (If you use frozen peas, defrost and use as they are.) Remove onion and peas from cooking water and let cool. Make a bed of torn lettuce on each plate. Add sliced celery, peas, onions, and mint leaves. Spoon mixed oil and lemon juice over each plate. Serves 2.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About The Author
Pat Connolly was the guiding light of Price-Pottenger Nutrition Foundation for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2014 Volume 38 Number 2
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