Peas and Carrots Cocktail

Recipe for a Peas & Carrots “Cocktail” from Chow Locally on Vimeo.

This recipe is gluten-free, vegan, paleo, and adaptable to many vegetables! Take this new take on the traditional peas and carrots, and delight your guests as you present it to them in a cool martini glass.

Peas and Carrots Cocktail

  • 1.5 cup snow peas or snap peas, cut in half (thirds for snow peas), lightly cooked
  • 2 cups sliced carrots, lightly cooked

To cook the vegetables, lightly blanch until color becomes vibrant (1-2 minutes) and shock in an ice bath.

Dressing:

  • 1/4 cup champagne vinegar
  • 3/4 cup olive oil
  • 2 tbsp chopped dill
  • 1 tbsp local honey
  • Salt and pepper (we prefer white!) to taste

Pour vinegar into a bowl and slowly whisk in olive oil, until they combine. Whisk in dill and local honey. Add salt and pepper to your taste. Combine with peas and carrots, toss, and serve as is, or chill for 1 hour.

 

Food for Thought

By: Jamie Balesteri

The main motivation behind healthy eating often begins and ends with numbers – the number on a scale, a person’s cholesterol level, blood pressure, etc. – which are all important in living a healthy lifestyle. But what about other health factors that aren’t typically measured by numbers?

Brain function is one of those factors that doesn’t receive much consideration when daily nutrition is considered, probably because of its subjective quality and the inconvenience of expensive brain-related medical tests. But if you think about it, every system in the body is interconnected, with the brain as the main control center. So, since the brain is basically the most important and hardest working part of the body, and uses a large portion of the energy we consume, it seems that concern for a healthy brain should be at the top of the list when making choices about food and nutrition (1).

We all hear so much about getting enough vitamins and minerals, but we aren’t often told the ‘whys’ and ‘hows.’ For example, Vitamin K, found in higher amounts in many leafy greens, is critical for blood clotting; however, within the past 25 years it has also been found to play an important role in brain function and prevention of diseases like Alzheimer’s (2). Iron and folate have a similar backstory, and are critical to fetal and infant brain development in particular (3).

foodonthebrainSource: blog.collegenetwork.com

 

Remember that the foods you consume make up a part of every cell in the body. So, the phrase “you are what you eat” is definitely no understatement, especially when it comes to brain function. Diseases such as Type II diabetes, metabolic syndrome, and obesity, which result from unhealthy eating, have also been linked to psychiatric disorders, which is all the more reason to choose nutritious foods with your brain in mind (1).

On that note, since it is packed with produce that contains many brain-supporting nutrients, your Chow Share is a great place to start!

1. Gómez-Pinilla F. Brain foods: The effects of nutrients on brain function. J Neurosci. 2008;9:568-578.
2. Ferland G. Vitamin K, an emerging nutrient in brain function. BioFactors. 2012:151-157.
3. Rosales FJ, Zeisel SH. Perspectives from the symposium: The role of nutrition in infant and toddler brain and behavioral development. Nutr Neurosci. 2008;11:135-143.