Peas are among our historically most used legumes. They were cooked as porridge, dressed with lard or bacon, or served as soup with toasted bread. Today, they have somewhat fallen into oblivion. They are calorically dense, contain 23% protein, and are very filling. Peas, like other legumes, are harder to digest because they contain a lot of cellulose. Therefore, it is advantageous to prepare them as puréed soups or porridges. This will ensure less bloating.

Before cooking, peas should be soaked so they swell, cook faster, and are easier to digest. Old Czech cookbooks even recommend letting legumes sprout before cooking them. They then become a living plant, which is suddenly enriched with vitamins B, A, and C, depending on whether they sprout in the dark or in the light. It is also advisable to use raw ginger, thyme, marjoram, or bay leaf when cooking peas and other legumes to reduce bloating. Peas with pearl barley were a staple on the table on Christmas Eve. Very often, sauerkraut was served with peas, which balanced the acid-forming nature of the peas.

Peas are neutral in nature and sweet in taste, meaning they benefit the spleen and are suitable and nutritious for our centre and for supporting the body's energy, and they are dehydrating.