A Meatless Monday Vegan Recipe

I was on the search for some shelled English peas the other day for a recipe I am developing for Living Tree Community (CLICK TO SEE:  Pistachio Pesto Raviolis)  I remember seeing a vegetable stand sign that said “shelled peas” a few weeks back so I stopped by.  Evidently the English peas are not in season, but they had these interesting peas called “conch peas” (pronounced “Kahnk” just like the Atlantic shellfish) that had just arrived from Georgia.

I tasted some raw in the car and realized that they probably wouldn’t work for my Pistachio Pesto Raviolis with Saffron Creme Sauce but the taste was pleasant so I decided to experiment a bit.  Doing a google search on “conch peas” I found only a few sites and recipes, most of them recommending that they be cooked with bacon or lard – not something I would consider.  Also saw that they are not easy to find and they are very popular; people posted that they would rush out to buy them whenever they become available — so this was even more intriguing.

I also learned that they are sometimes called “crowder peas” since there are many of them bunched up in a pod.  They are best shelled through a particular machine and they are not inexpensive – the bag I bought had about a pound for $5.99.  They are also called “cow peas”  and fall into the same nutritional category as other “southern peas” such as black-eyed peas.   Conch peas definitely qualify more as beans in spite of their name.  A one cup serving would provide about 5 grams of protein, 34 grams of carbohydrates and 8 grams of fat (before adding additional oils) and are high in folate, calcium and Vitamin A.

Here is how I prepared them, Raw Fusion Style.   They were very tasty and blended beautifully over chopped raw kale (assuring me a serving of super greens!)  I look forward to cooking up the second half of them with the same ingredients, but may add a diced jalapeno.


2 cups of conch peas, raw and shelled, 1 cup of water, 1.5 TB of coconut oil, 1-2 TB. of Rinaldi’s Organic Garlic Gold Nuggets (one of my all-time favorite raw fusion ingredients), 1 small red onion, chopped, 2 bay leaves, crushed. Black pepper and Celtic Sea Salt (to taste)  Optional:  Add a dash of cumin if you like this spice.  Me – not so much.

Place all ingredients in a glass or stainless steel sauce pan and bring to boil.  Lower the heat and simmer for about 30 minutes.  Peas should be tender, but not mush.

Wash several kale leaves and remove from rib, chopping them into bite-sized pieces.  Place in bowl and pour a serving of the cooked conch peas and cooking liquid over, letting the top layer of the kale become wonderfully wilted by the heat of the peas.

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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