spring egg salad

This salad uses peas, eggs and tons of herbs. It is fresh and vibrant- a step away from the average mayonnaise-laden egg salad (notice I didn't say "a step up"- that version can be good as well).

Cilantro, parsley, dill, chives, savory---use any fresh herbs you have on hand and use lots of them. I like to use fresh herbs with abundance, more like a main ingredient rather than something carefully measured. It helps to grow your own so that you have an abundant supply always on hand. Herbs are filled with vitamins and minerals, and most aid digestion, which helps more of the nutrients in food actually get absorbed.

Fresh meyer lemon peel is a staple ingredient in my kitchen. It enhances digestion as well as immune function because it is filled with vitamin C and anti-oxidants. From a Chinese medicine standpoint it acts as a blood-mover- basically it gets things circulating- which helps detoxification and cardiovascular health. But most importantly it lends a wonderfully bright flavor. Meyer lemons, as opposed to other varieties of lemon- such as the more common, Eureka lemon, are much more complex in flavor and less intensely sour. Additionally, they are usually more juicy; always look for the really squeezable ones.

Recipe:

4 hard-cooked eggs, peeled and coarsely chopped

1 cup peas- fresh shelled or frozen and thawed

large handful of herbs- parsley, mint, cilantro, dill etc.

3 scallions, chopped

3 tablespoons capers, chopped or whole

2 tablespoons lemon juice

1 tablespoon finely minced meyer lemon peel

salt and lots of pepper

Combine all ingredients and stir gently.

A note on eggs...

I try to use the best quality eggs I can find- the freshest and most free-range. The best measure of an egg's quality is the depth of color of the yolk. Pale yolks mean little nutritional value- and to me, they just look and taste less alive.

Farm eggs (not store bought) can be kept at room temperature- in fact they last longer and stay fresher this way. As long as an egg has never been washed or refrigerated- there is a protective coating on the shell that keeps it stable at room temperature for several months.

The trick for a perfectly hard-boiled egg is to not over-cook it. When over-cooked, yolks turn chalky and develop a blue coating.

The technique for perfectly hard-cooked eggs is to place the eggs in a pot and cover with cold water by at least an inch. Bring the water just to a rolling boil over medium-high heat, then immediately turn off the heat. Cover and let sit for 15 minutes. Remove the eggs from the water.

To peel, lightly tap the entire egg to crack the entire shell. Then under cold, running water remove the shell.

Red Pepper and Hemp Heart Tapanade

Recently I have been loving making dips and sauces to have on hand so that I have quick ways of dressing up vegetables, meat dishes and crackers. Often store-bought dips- even the ones with enticing packaging are filled with not so enticing ingredients; low quality oils and filler ingredients are what allow companies to make profit. I like to make my own condiments because then I can fill them with healing ingredients; they become my medicine-delicious ways to increase my intake of herbs, good quality fats, sea vegetables, fiber, minerals, etc.

My aim in this dish was to create a good dose of essential fatty acids from hemp seeds. Essential fatty acids, also known as Omega 3 and 6, are essential for most of the body's fundamental processes such as metabolism, brain function etc. Most diets are higher in Omega 6 than Omega 3 (a good ratio is one part omega 3 to five parts omega 6. Most people have a ratio closer to 1:20 ) which results in various illnesses such as depression and inflammation.

Hemp hearts are a wonderful food because not only do they have the appropriate ratio of essential fatty acids, but they are also very are high in fiber and protein. Their high fat and protein content gives a greater sense of satisfaction after meals making them an excellent food for people wanting to balance blood sugar or lose weight.

Another benefit of hemp hearts is that they are easily digested, and are usually even beneficial for people who have an intolerance to other nuts and seeds.

The one thing to keep in mind is that hemp oil goes rancid quickly, so hemp hearts should be stored in the refrigerator and bought in small quantities.

I first made this recipe as it is. The second time I made it, I added cream cheese- which was delicious, but not exactly award-winning visually- the dark olives, red pepper and white cream cheese made it a rather unsightly color- although both versions were quite tasty- your choice.

I don't own a food processor; this isn't a confession or a boast, it's simply a fact. Sometimes I wish I did, but generally, I enjoy putting a little extra love into my food. This recipe would be made even easier with the use of some mechanical help, although it's pretty easy as it is.

RECIPE:

3 roasted red peppers*

1/2 cup hemp hearts

2 tbsp minced red onion

1/2 cup kalamata olives

juice of half a lemon

zest of half a lemon

2 cloves garlic

salt and pepper

Mince all ingredients and combine well. Alternatively, use a food processor. Enjoy on crackers, sliced cucumber, steak, etc.

*Conventional bell peppers are one of the most heavily sprayed crops- always go for organic on this one. I get the jarred roasted bell peppers- they may seem expensive, but usually there are quite a few peppers packed in each jar. If you want to roast your own, you can simply hold a bell pepper over an open gas flame, rotating until the skin is slightly charred.