Welcome to the jungle.
If you think I’m referring to the recipe, think again.
I’m actually referencing my life.
June consists of finishing up the last class of my Master’s degree, shooting a series of 15 videos for work, another food photography session, starting my first ever internship rotation, 6 days of backpacking through Zion National Park in Utah, finding a new place to live in Los Angeles, moving, and did I mention I just got a puppy??!
Where’s my blankie?! Even just typing that made me ready for a nappy. BUT WAIT– these are really awesome, amazing things taking place in my life! And I couldn’t be more stoked, actually. It’s going to be a ridiculously fun summer.
Speaking of summer, it’s been on my mind. The heat, the sweat, the inevitable melting into the couch every Saturday afternoon. It’s all looking prettttttttty prettttttty good (said in Larry David voice)…
Memorial Day weekend is upon us and it’s one of those days-off that calls for the celebration of truly American ideals like world peace and sustainability. HAH j/k–MURICA. It’s BBQ and beer, man.
My philosophy at SSP is simple, really: live it up, but keep it balanced. So this weekend, crack open a cold one, grease up some nappys (or a bib if you’re goin hard in the paint) and treat yo self. BUT (because there’s always a but) nosh on these bright, fresh, crisp, nutritious summery wraps the following day. Always achieve an equilibrium.
Refreshing vitamin A packed mint gets paired with protein-rich green peas (8 grams per cup!!) and whipped into a creamy green superfood purée. Add avocados and tahini for healthful fat and red chili pepper flakes for a spice kick and mega anti-inflammatory boost. Plus, they’re like, super pretty. So I admit it…they’re like, super pretty.
Green Pea + Mint Wraps
Makes 4-6 wraps
For the purée:
- 1 1/2 cups shelled English peas or frozen green peas
- 1/4 cup loosely packed fresh mint leaves
- 1 T fresh lemon juice
- 4 cloves garlic, peeled
- 1 tsp sea salt + more for tasting
For the wraps:
- Wrap leaves of choice (I used red cabbage, but butter lettuce would be spiffy too)
- 1 avocado, sliced thinly
- 2 medium carrots, julienned–that’s fancy chef talk for ‘cut into thin strips’
- 2 T sesame seeds
- 1/4 cup tahini
- Black pepper + sea salt
- red chili pepper flakes (optional, for garnish)
- Mint leaves (for garnish)
- In a medium saucepan, boil 2 1/2 cups of water and 1 teaspoon of salt. Dump peas in and cook 2-4 minutes, until softened and bright green. Drain peas. **Note: If using frozen peas, skip this step and cook according to the bag.
- Combine peas with the rest of the ingredients for the purée and process until creamy and smooth. Taste it (by taste I mean stick a whole spoonful in and go to town) and see if it needs more salt. Chances are, it will, and in that case, add salt little by little and process until it tastes just right to you.
- Spoon the pretty green purée into your wrap leaves, topping with avocado, sliced carrots, a shake of sesame seeds, and a drizzle of gooey tahini. Sprinkle with more salt + pepper and garnish with a mint leaf. Serve ’em on up.