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.