Sugar Snap Pea and Mint Soup

Well…helloooo green soup and helloooo lunch !!! Come on, let’s be honest here, we are friends, and I am sure you expected nothing less from me than …something….healthy and green.

Oh, before I start rambling….. Sugar Snap Peas are also known as Snap Peas. These guys are identical !!! Why the word ‘sugar’ is included, I have no clue. Also, did you know that the Snap Pea or Sugar Snap Pea is a combination of the Snow Pea and the Garden Pea hmmmmmm???  Well, I didn’t know this. I have never seen them on this side of the world, but clearly they are around. Okay, well apart from that, these guys are super high in nutritional benefits…so Sugar Snap Peas are the way to go !

I have mentioned this tons of times about how things get created just from the contents of my fridge, blah blah blah….yeah, I know, you are probably thinking….blah blah blah, there she goes again….Anyway, often I do not plan my meals, I know it is something I am working on, and often I go shopping and just load up the trolley with every fruit and vegetable that looks amazing, in moderation of course….  Then, the usual scenario takes place, I cook, veggies get used up and then often there is always a little something left just begging to be used (this time, sugar snap peas!) Then I have to rattle my brain and think again.  Well, with the mint starting to flourish in the garden thanks to the rains we have been experiencing, it was a no brainer, and what better way than to blend it all into a nice healthy thick soup.

I think I’m a little obsessed with the blender, anyway, obsessed or not, this soup was perfect and light, and absolutely great for lunch.

Sugar Snap Pea and Mint Soup

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Serves 1


125 grams sugar snap peas

a little oil for saute’ing

1/2 cup diced onion

125 grams diced potato

1/2 cup vegetable stock

1/2 cup packed fresh mint leaves

For serving:  1 teaspoon fresh  lemon juice


Blanch the sugar snap peas in boiling water for 30 seconds.  Remove them from the boiling water and immediately put them in a bowl of iced water, to stop the cooking process.  Set aside.

In a small pot, add the oil and saute’ the onions until translucent.  Add the potato and stock and reduce the heat.  Allow to simmer for 10 minutes or until the potatoes are soft.  Add a little water to the pot if necessary to prevent burning or sticking to the pot. Remove from the heat and place in the blender.

Remove the sugar snap peas from the iced water and roughly chop them up and place them into the blender with the onion and potato. Add the mint. Blend, pulse, blend until it reaches the consistency you are wanting. Add a teaspoon of fresh lemon juice and serve.

This soup is great at room temperature or heated up.

Enjoy 🙂




Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2


1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey


On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Roasted Baby Cabbages


I thoroughly enjoy roasted baby cabbages, it could be my favorite roasted veggie at this time, and most of all, I enjoy them without any dressings or a bunch of sauces!  Often the dressings and sauces can over-shadow the actual taste of the veggie… just my opinion, maybe I haven’t found the right dressing or sauce to enhance the veggie…. oh well, for now…. I am into simple roasted veggies. This way, I am able to enjoy the real taste of the veggies.

These little guys, are to die for. Basically all I do is baste with a little olive oil on the cut wedges, and add freshly ground black peppercorns and salt, pop them in the oven for about half an hour (or until golden brown).

These make the perfect side veggie for any roast, and that slight crunch of the leaves as you bite into it…. is just amazing!!


When I think back to when my mom used to cook cabbage, in those days it was a matter of stripping the leaves, cutting out the main veins and bombing them into a pot of salted water and from there they got boiled radically to the extent I am sure all the nutrients were boiled out, but that is how a lot of vegetables were cooked. Over time, things have changed.  I basically did the same, but on a much smaller scale, I just used a lot less boiled water. I practically would tease the leaves in the boiling water for a few minutes, then take them out, but as much as I still enjoyed the cabbage, at times I did feel that I had not done the cabbage justice.  Then roasting cabbage was experimented with and I have never looked back! 🙂  I especially love roasting the baby cabbages, and just adore the red ones (I think they look more purple though).

Cabbages are loaded with vitamin C.  So, with that fact alone, they are a standard vegetable in my household.  The red (purple) cabbages, apparently, actually have a higher vitamin C content than the green/white cabbages (that is probably why the red cabbages are more expensive here 🙂 …. but no matter what, the bottom line is, they are healthy, nutritious and unbelievably good for you.


Roasted Baby Cabbages

Preparation time: 5 minutes

Cooking time:  25 minutes

Total time:  30 minutes

Serves 2-4


2 small baby cabbages

Freshly ground peppercorns

Freshly ground salt

a little olive oil for basting


Preheat oven to 180 degrees C/ 350 degrees F

Place the cabbage with the hard stem on counter top, and slice from the top to the stem, down.  The cabbage will be in half now.  Then cut each half again, so there are four quarters.

Repeat this for the other baby cabbage.

Baste the cut sides with a little olive oil.

Grind salt and pepper on the cabbage wedges.

Place on an oven proof dish and place in oven to cook.

Remove from oven, once the cabbage wedges are golden brown and crisp (about 25/30 minutes)

Enjoy 🙂

NB*  If you are only wanting to do half the quantity, but want both the red and the green cabbage wedges, just cut each baby cabbage in half, and then cling wrap two of the halves and refrigerate and then cut the other halves into wedges.