Peas are so versatile you can eat them raw, cooked, boiled, blended or steamed! I remember when I was young the sweet taste of eating peas as I was pealing them with my grandmother in preparation for the family Sunday dinner. These green beauties are protein rich, full of fibre and antioxidants, manganese and Vitamins C and K which makes our smashed peas and mint a fabulous addition to a meal or a meal on their own.

Peas promote a healthy digestion because of their high fibre and because of the protein it makes peas a wonderful addition for vegan’s, vegetarians and those athletes looking to increase their protein naturally!

Here’s how what you need:

  • 2 cups of organic freshly shelled or frozen snapped peas
  • 1 sprig of mint or 5 leaves
  • A pinch of Himalayan salt or a 1/4 cap full of our All Natural Liquid Magnesium
  • Drizzle of organic olive oil (optional)
  • A hand blender

Here’s how to put it together:

  1. If using the boil method: fill a saucepan with a small amount of water (2 cm high). When the water is boiling pop in two cups of fresh or frozen peas. Allow to boil for about 3 minutes or until the peas start to float to the surface.
  2. If using the steam method: fill a saucepan with a small amount of water (2 cm high). Place your steamer with a lid on top and bring the water to boil. Once boiling add the peas to the steamer, replace the lid and allow to steam for 3 minutes.
  3. Set aside and let it cool slightly.
  4. Add peas and mint to a hand blender. I didn’t use our Thermomix because of the small amount. A hand blender was more effective.
  5. Blend until you are at your desired consistency. The longer you blend the smoother it will be!
  6. Serve warm.

Note: You do not need to defrost peas before cooking them.

Here’s a few of our favourite ways to use our organic smashed peas and mint recipe:

  1. On a couple of pieces of our homemade organic paleo buckwheat bread lightly toasted. It’s delicious just on it’s own or you can add an egg or some tomato and salt and pepper to taste.
  2. With a wonderful Sunday roast lamb dinner in place of conventional mint sauces
  3. With quinoa and roasted vegetables if vegetarian or add some thin slices of chicken if a meat eater.


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