July 30, 2013 • Nancy Wolfson-Moche
Crunchy green vegetables refresh and awaken mind and body on a crisp summer morning.
serves 2
INgredients
½ pound snap peas
2-3 stalks celery
½ pint blackberries
pinch sea salt
Process
Wash snap peas, celery and blackberries well.
Remove tiny hairs from snap pea seams.
Cut celery into sticks and/or C’s.
Fill a medium sized pot with water and a pinch of sea salt; bring to a boil on a medium flame.
When water is boiling rapidly, drop snap peas in. As soon as they float to the top, remove them with a wire mesh skimmer; they are ready. This should take just a few seconds.
Return water to a boil. Drop celery pieces in and remove them with the skimmer when they float to the top (a few seconds later).
Arrange snap peas, celery and blackberries on a plate.
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