With the abundance of fresh mint growing in our gardens this time of year, we thought we would share a recipe that our high school students made in nutrition class. It highlights the antioxidant and antimicrobial-rich polyphenols of common herbs such as mint, and was well loved by all! Enjoy.


  • 1 cup fresh English peas
  • 1/2 cup packed fresh mint
  • 1/2 cup fresh packed sprouts/microgreens
  • 1-2 cloves garlic
  • 1/2 lemon juiced
  • 1/2 cup or more olive oil
  • salt to taste


  • In a food processor, finely chop the peas, mint, garlic, and sprouts.
  • Add the salt, lemon juice, and olive oil and blend till smooth. Serve on crackers or vegetable chips

Many thanks to Carla Abate for sharing. Carla is a family wellness educator and advocate for the importance of nutrition during the perinatal stages. She is a certified master nutrition therapist (MNT) and postpartum doula. Her experience with pregnancy and entry into motherhood helped inspire what she does today. With motherhood came self-growth, inspiration, and courage. It also brought great challenge forcing her to dive deep into her own wellness journey. Today, it’s Carla‘s mission to help other mothers (and their families) flourish throughout pregnancy and well beyond.

Find out more at rebelrootsnutrition.com or on instagram @rebelrootsnutrition or contact Carla directly at carla@rebelrootsnutrition.com