Dilled Pea Salad

• 4 cups frozen organic green peas, defrosted
• 1/2 cup Vegenaise
• 1/2 cup organic sour cream
• 2 tablespoons prepared natural horseradish
• 1 tbsp honey-Dijon mustard
• Handful of fresh dill weed, chopped
• Pinch of Celtic sea salt
• Fresh ground black pepper to taste

Pat peas with a paper towel to absorb any excess moisture.  Place peas in a large bowl.

Gently fold in the Vegenaise, sour cream, horseradish, mustard and ½ of the dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top.  Cover and chill for at least 2 hours.

      Serves 6 - 8

Coconut Flour Popovers

4 organic eggs
1/2 cup organic coconut milk
1/4 tsp. salt
2 tbsp. sifted organic coconut flour
3 tbsp.organic arrowroot

Preheat oven to 425 degrees.

In a large mixing bowl, whisk together all ingredients until there are no lumps and batter is slightly bubbly. Fill buttered muffin cups two-thirds. Bake for 20 minutes without opening the oven door. Popovers will expand while cooking until they almost pop over sideways. These are best when served hot, immediately after removing them from the oven.

Makes 6 Popovers

Easy Blackberry Jelly

1 pkg frozen organic blackberries
2 tbsp organic coconut palm sugar
Squeeze of fresh lemon juice
Dash of organic vanilla extract

Heat skillet at medium high.  Add blackberries, sugar, lemon juice and vanilla extract and stir.  Continue cooking until mixture becomes a thick, jelly-like liquid.  Spoon over popovers and enjoy.

Yield:  Jelly for 6 popovers