My nausea has faded with perfect timing. Not just because it occurred at 15 weeks, but because it’s harvest time in my backyard garden. So far I’ve reaped basil, parsley, mint, lemon cucumbers, and sugar snap peas: a good combo for a tasty salad.
The sugar snap peas are growing like crazy right now—soon I'll have enough to make VT’s Sugar Snap Pea Salad with Lemon-Mint Vinaigrette. It’s a tasty (and healthy) recipe, and already has 1/3 cup of pistachios in it for some decent protein content, but if you want to up the ante, tossing in some cubes of tofu would taste pretty good too.
Judging from the number of flowers I already have on my cucumber vine, I’m expecting a horde to pop out in the coming weeks, as my belly does the same. If you’re Jonesin' for vinegary food like I am (a.k.a. pregnancy pickle fetish), the Fresh Cucumber Pickles from our May issue are easy to make and had everyone coming back for more at our in-house tasting. And they weren’t even pregnant!
You can find these and more great VT recipes at vegeatriantimes.com.
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