PEAS

Peas contain high amount of fiber, vitamins A, B & C & no fat, making them a good cancer fighter.
Although green peas are rich in antioxidants & iron, zinc & B vitamins.

Tender pea pods are rich in vitamins & minerals & should be cooked as a vegetable in case of  vitamin deficiency.
They also help control blood sugar level & may lower blood pressure.
Green peas provide nutrients that are important for maintaining bone health.
Green peas are very useful in weakness, general debility, anemia & in run-down conditions. Fresh garden peas are slightly diuretic in action.
They also give relief to ulcer pains because they help use up the stomach acids.
Boiled green peas should be taken daily for blood disorders.
The protein of peas has a clot dissolving property.
Green pea consumption helps in reducing the risk of atherosclerosis, stroke & heart disease.
Due to being low calorie but very nutrient dense, green peas make an excellent snack if you are trying to lose weight or maintain a healthy weight.
Green peas increase energy function in the body.
Peas have anti-inflammatory properties.
Peas are good to eat regularly due to the fiber, that can help push toxins & waste out of the digestive tract, which can help prevent digestive diseases & stomach & colon cancers.
Adding green peas to your weekly diet can help to prevent Alzheimer's, heart attacks, strokes & memory loss.
Peas can even help keep you in good moods & relieve anxiety due to the B vitamins.
Eating fresh peas regularly can also prevent eye diseases like macular degeneration & cataracts.

PRECAUTIONS:

Some people have been known to have some allergic reactions to peas.

RECIPES:

Peas mix well with other complementing vegetables like potato, carrot, beets, onion, artichokes,…etc in the preparation of a wide variety of dishes.
Pea tendrils are also edible. They are delicate, tender top shoots of young pea plants, featuring flavor akin to peas. The tendrils & leafy-shoots are favored in cooking as well in salads.

Quick Millet Pilaf:

1 cup of millet

2 cups of water
1 tsp salt
30 g butter
1 onion,chopped
0,5 cup of fresh or frozen peas
100 g chorizo, sliced
2 tomatoes, cut into smaller pieces as you like
spring onions,chopped
Heat the butter in a saucepan & add the onion. Saute until tender but not brown.
Add the washed & drained millet& and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt & pour in the water.
Bring to the boil, then lower heat & simmer, covered, for about 20 minutes or until done.
Add peas & chorizo, heat it all through, season if needed.
Serve with tomatoes & spring onions.

Aromatic Rice:

~ 250 g rice
300 ml chicken stock
1 cinnamon stick
1 tbsp raisins
2 garlic gloves,sliced finely
1/4 tsp chili powder
1/4 tsp ground allspice
50 g  butter
100 g frozen peas
chopped parsley or coriander to serve
Heat the butter in the pan & fry garlic for few min.
Stir in the rice,raisins & cinnamon stick, cook for another min & add stock.Cover & simmer gently for ca 15 min, until rice is just tender.
Stir in the peas, season & heat through gently until everything is cooked.
Sprinkle over some greens.

Fresh Pea Soup:

Small knob of butter

2-3 onions,finely chopped

400 g frozen peas,petite

475 ml water+chicken stock cube

100 ml milk

Salt,ground pepper

Croutons or grilled bacon strips to garnish, sour cream

Melt the butter on a heavy saucepan.
Add the onions & cook ca 3 min, stirring occasionally.

Add the peas & stock,season.
Cover & simmer ca 15 min.

When the peas are tender pour milk into the blender.
Add peas & blend until smooth.

Strain pea soup into the saucepan & heat through without boiling.
Add seasoning & serve hot, garnished with croutons or bacon.

Spicy Pea Soup :

1 small head cauliflower
2 medium-sized potatoes, peeled
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2 - 1 tsp red pepper flakes
1/2 cup butter or light vegetable oil
1 1/2 cups shelled fresh or frozen peas
1 1/2 cups finely chopped tomatoes
3 tsp  salt
3 tbsp finely chopped fresh coriander leaves
Cut cauliflower into small florets. Peel the central stem & cut into slices.
Dice potatoes.
Measure spices & place them, along with all the vegetables, next to the stove.
Heat the butter over medium-high heat in a deep, heavy-bottomed frying pan.
Add cumin seeds & fry until brown, about 20 seconds.
Add ground cumin, coriander, turmeric & red pepper flakes.
Stir for a moment & immediately add cauliflower, potatoes & fresh (but not frozen) green peas.
Stir constantly until the vegetables begin to brown, about 5 minutes.
Add tomatoes & salt & continue cooking until mixture thickens & the fat begins to separate from the sauce, about 15 minutes. (If using frozen peas, add now.)
Continue cooking for an additional 5 minutes.
Sprinkle with chopped coriander leaves & serve.

French Style Green Peas:

2 carrots, finely sliced
1 spring onion, chopped
3 outer leaves lettuce, finely sliced
1 tsp vegetable oil
300 g shelled peas
Place carrots, spring onion, lettuce & oil in a saucepan & cover.
Heat on moderate for 5 minutes.
Add peas & 2 tbsp of water.
Cover & simmer for 7 minutes.

BEAUTY:

Water of boiled dried peas should be used for washing the face to remove the chickenpox marks.

MAGIC:

It is a good luck sign to find a pea pod containing 9 peas & an even luckier one to come across one containing a single pea.
If you make a wish while throwing a pod of  9 peas over your right shoulder, the chances are good that your wish will come true (but only if you do not repeat it to anyone).
It was once believed that a wart could be cured by rubbing it with a pod of 9 peas while reciting a special incantation.