I feel awkward around children. This refers to anyone 12 and under. I never understood the miniature people. In fact, my only speeding ticket has been speeding through a school zone. Ironic? Maybe a little. Don’t hire me to babysit.
One thing I learned about undeveloped adults is their ability to develop strong food biases. Peas are among the prejudiced. Many children will sit at the dinner table for an hour before consuming a pea. Thankfully, I have yet to partake as the adult in a food battle.
“Just one bite…” Parents require, as their children shove half-eaten meal plates along dining room tables. Their faces mold into a deep frown that even Michelango would have trouble replicating. To many children, eating molded chocolate cake seems more appetizing than a single pea.
“No!” Children refuse. Head shake. Crossed arms… Bedtime!
I would like to say that the dislike for peas diminishes at childhood but I know plenty of adults who cringe at the green vegetable. I think some adult dislike is a mental barrier from forced pea consumption as a child. Pea refusal is a refusal of many health benefits…
Nutritional Facts: Peas are high in fiber, aiding the intestinal track and may lower cholesterol. Peas provide sufficient amounts of iron which is mostly found in animal products. Because of the high iron levels, eating peas is beneficial for a vegetarian or vegan diet. Peas are also rich in vitamin C which can help the immune system.
Because of health benefits and dynamic dishes available, I provided readers with a pea recipe that tastes more like an indulgence than a method to consume vegetables. Green Pea with Toasted Coconut contains an intriguing flavor combination of sweet coconut with jalapeno to enliven taste buds. Green Peas with Toasted Coconut recipe is as follows…
Green Peas with Toasted Coconut
- 2 tablespoons butter
- 1 large garlic clove, minced
- ½ large jalapeno, seeds and pith removed, minced
- 1 pound (16 ounces) fresh or frozen peas
- 1 cup coconut flakes
- Juice of ½ lime
Heat butter in a skillet over low heat. Add garlic to skillet and sauté until very fragrant, about 2 minutes. Add jalapeno to skillet and sauté another 3 to 5 minutes
Increase heat to medium and add peas (if frozen, defrost first) to skillet. Cook until peas are fully cooked and warmed through, about 10 minutes. Season with salt and pepper to taste.
To toast the coconut, place coconut on a lined baking sheet in a 350 degree F oven. Bake until toasted, about 5 minutes, being mindful because coconut burns quickly.
Place peas on serving platter. Squeeze lime juice over top and garnish with toasted coconut.
Trick your kids into eating their vegetables. Or maybe train yourself with Green Peas with Toasted Coconut. The toasted coconut makes the dish fun to eat. Lessen or add jalapeno as desired. I paired this dish with shrimp. Seafood maintains a light meal and flavor. But if this is a meal to fight all picky eaters, seafood may commence another battle. Grilled chicken, anyone?