So I’m sitting in a cafe near our home, attempting this whole “get out of the house to work”-more-thing, but they are playing all of the current pop/rap/r&b music and it’s making me die on the inside a little bit (*cough*Drake*cough* I know I just lost like half of you – whoops!). Matt Costa and The Shins for life. Hang on, I need to pack up and drive home.
Okay I’m home, and laughing. At least we attempted a coffeeshop chat right? Now Scott wants to go for a quick bike ride. Time to pause again, the sun in shining so I can’t turn this offer down. I’m back! Where were we? Oh, we hadn’t started yet.
I literally just sat down to write this next sentence and jumped up again to make a batch of energy balls, realizing Scott would be out this afternoon. I developed a third flavor variation using my new favorite tigernut flour I mentioned on Instagram the other week. I’m going to need to bring these three recipes to you, they are so dang good. I also just sliced myself up a bowl of carrot sticks and am dipping them in this new cannellini bean dip I came up with last night and it kind of reminds me of ranch and I’m kind of digging it. This is a glance into my life *winks and laughs*. I’m so incredibly A.D.D. I can barely commit to one task for a moment before I’m onto three others. Just to forget what my original task was and circle around a few times before I land back at my keyboard, and here we are again.
Want to chat about a few things that have been keeping my attention lately? Let’s try ;). First up, I have been meaning to give this a mention here in a post lately but keep forgetting – Penrose Coffee. You probably see me get all sorts of excited in my stories on Instagram when I get my bi-weekly delivery of their beans. We know the guy, he is rad, and he is roasting some of the best darn beans I’ve had the pleasure to brew and sip. His wife is one of the sweetest, most inspiring and genuine humans I know, and they have the cutest daughter on the planet. Basically, if you love drinking smooth, clean coffee with tons of flavor – and also love supporting wonderful humans, you should order some of their beans (or go all-in like me and subscribe, it’s the only thing I’ve ever subscribed to and it’s cool beans (get it)).
With the nature of this post so far I feel it’s only fair to mention I just got up and took a few shots of those snack balls to hopefully lure me into posting about them soon-ish. But I did make it through the entire last paragraph in one swoop. Which is most likely due to the fact that food was in front of my face. The instant my snack was gone I was up, and now I have some water boiling on the stove for hot cocoa because after shooting those snack balls (they were chocolate) and realizing I couldn’t have one (because I was inpatient and devoured my carrots and dip instead) decided I needed chocolate in some form before continuing on as a happy human today. *Stand up, sit down.* I have my hot cocoa now, its really hot and full to the brim, though (I always do that). Hmm, I think I’ll post a teaser on stories of those balls I just shot.
See what would happen if I let myself write what was on on my brain in real time? Sheesh. Thank goodness I usually have some structure. Okay, one last thing that has set my soul on fire before we get to today’s recipe post (because my cocoa is now half gone and who knows what that could mean) is the Rich Roll Podcast, specifically this episode and the two documentaries (here and here) and I would be remiss if I didn’t try to help spread the word a bit. I could write several blog posts in response to this crisis we have on our hands, but will wait to gently intertwine my feels into future posts once the fires have simmered down a bit in my heart. No one benefits from a worked-up Jessie with the above attention span.
Now to this recipe and a sexy lunchbox alert. It’s spring, yay! Which means asparagus and peas. Two things I haven’t cooked with much here on the blog, so I’m starting off the season on the uncommon foot. The weather around some parts is finally nice for a picnic too, or even just to wander outdoors in the sunshine for your lunch break at work. Which gets me excited to share with you this gorgeous Tyffyn from Vaya today. It’s pretty much the sleekest, most desirable lunchbox I’ve used in a very long time. It has three sections for dividing out your lunch components, a carrying case, and even comes with a bag to carry it in that unzips into a placemat – like I said, sleekest lunchbox with a little “fancy” sprinkled on top. It also keeps your food hot, or cold, for hours – which is kind of a deal breaker for me with most lunch boxes I’ve found. I love how Vaya is trying to encourage people to cook at home and bring their lunch to school or work with them again – instead of relying on takeout or cafeteria lunches. I hope you check these boxes out and love them too.
I also hope you love this recipe combo! It was a huge winner in our house last week. The yellow split pea protein bites are so quick and easy to batch cook and pack with a little dipping sauce. The honey mustard glazed asparagus will make any asparagus hater happily devour these green spears. Lastly, the pea and spelt perry salad jazzed up with fresh dill and sweet paprika is full of freshness and easy flavors that pare well with the aforementioned two recipes. When these three are combined together it makes for a really exciting lunch. They can each be made ahead and packed cold, or at least that’s how we roll. Let me know if you give any a try, and happy spring! *Takes last sip of hot cocoa, walks away from computer.* -xx
YELLOW SPLIT PEA PROTEIN BITES
Makes 12 bites, 3 to 4 servings.
1 cup dry yellow split peas
1 teaspoon himalayan pink salt
few cracks of fresh ground pepper
2 tablespoons chopped, fresh chives
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Place the split peas in a large measuring cup or glass bowl, cover with water, and allow to soak overnight (or for 8 hours during the day). Drain and rinse well. Place in the bowl of a food processor, add the remaining ingredients, and blend to combine into a kind of dough.
Preheat the oven to 350F. Using a cookie scoop, make balls of dough (about 2 tablespoons worth) and place on a parchment lined baking sheet. Gently press down into thick discs (if desired, or leave as balls) and press in the sides so the batter stays together. It is okay that they are not binding now, the key is to allow the starch in the peas to bind them together once it is met with heat in the oven. Trust me, they will bind!
Bake for 12 to 15 minutes, checking one of the balls after 12 minutes. Let cool and store in an airtight container in the fridge for packing lunch. I serve mine with this sunflower dipping sauce. But a lemony tahini sauce would go great with these too.
HONEY MUSTARD ASPARAGUS
Makes enough for 3 to 4 servings.
1 large bunch of fresh asparagus, thin stalks
2 teaspoons dijon mustard
2 teaspoons cold pressed flax oil
1 teaspoon maple syrup
few pinches of himalayan pink salt
hulled sunflower seeds
Trim the woody ends off of the asparagus spears, and slice in half to form a bunch of 4 inch pieces. Place in a steamer basket in a pot on the stove, bring an inch of water in the pot to a boil, cover and reduce the heat slightly to allow the asparagus to steam until just barely cooked – but with a little bite in them – about 4 minutes. They should be bright green. Remove and lift the basket out of the pot. Hold it under cold running water over the sink to cool the spears. Set aside on a towel to drain.
Mix the dijon, flax oil, maple, and salt in a medium mixing bowl. Once the asparagus have drained well, add them to the bowl and toss to coat. Transfer to an airtight container and store in the fridge, using a portion to pack with your lunch throughout the week. When packing for lunch, sprinkle a handful of hulled sunflower seeds on top. They give a great chew and fun texture to this dish.
PEA & DILL SPELT BERRY SALAD
Makes 4 servings.
1 cup dry spelt berries
1 cup green peas, fresh or frozen
a few sprigs of fresh dill
drizzle of flax oil
1/4 teaspoon sweet paprika
salt & pepper, to taste
Soak the spelt berries overnight in filtered water with a pinch of salt. Rinse and drain well the following day, and combine with 2 cups of filtered water on the stove in a pot. Bring to a boil, reduce to a simmer, cover, and let cook until all of the water is absorbed (or until the berries are nice and plump/chewy, about 30 minutes). Drain any excess water, if necessary, and rinse under cool water to bring down to room temperature. Set aside to drain.
Place cooled and drained spelt berries in a medium mixing bowl, and add the remaining ingredients. Mix well, taste, and adjust seasonings if necessary. I do not add an acid to this dish because I know I will be serving it with the tangy honey mustard asparagus above. However, if you are making this for another occasion, a little lemon juice would help balance the flavors well if needed.
Store in the refrigerator in an airtight container and portion out as needed for packing lunches throughout the week.