Tag Archives: mint

Minty Pea and Pepper Frittata

Minty Pea & Pepper Frittata

There was a long period in my life when I lived on omelets and frittatas. It was the mid-2000’s and I had just moved back to Austin and was cooking for myself most nights. It was around this time that I also decided that I needed to seriously change the way I ate. Prior to this I had been a “cheese and bread” vegetarian, and it showed. So when I started looking for healthy delicious easy alternatives to my usual quesadillas and veggie burgers, the frittata became my go-to.

Minty Pea & Pepper Frittata

Frittatas are really perfect if you’re cooking solo, and you can easily scale it up if you’ve got friends around. You can cram them full of delicious vegetables and the options are boundless.

I’m not as excessively reliant on frittatas as I once was, but I still go back to them from time to time and this pea and pepper frittata is one I stumbled upon the other day. Peas are a frittata’s best friend because it’s the kind of food you almost always have in the freezer which makes the frittata process as simple as whisking a few eggs and sprinkling on some peas. If you have a little extra time, add some chopped mint and sauteed bell peppers, and the end result is something full of colour, fresh flavour and lots of protein.

Peas

I don’t always add the feta; sometimes I go for parmesan, or a sprinkle of pine nuts. Like I said: versatile.

Minty Pea & Pepper Frittata

Minty Pea and Pepper Frittata

Serves 2

Ingredients

  • 3 eggs
  • 1 Tbsp olive oil
  • 1/2 cup peas
  • 1 cup of red, yellow and orange bell peppers, diced
  • a small handful of mint, chopped
  • 1/2 cup cubed feta
  • salt and pepper

Method

  1. Turn on your oven’s grill.
  2. In a large bowl, whisk the eggs.
  3. Meanwhile, heat an oven-safe pan on medium heat. Add the bell peppers and cook for a few minutes, until they start to soften but are still crisp.
  4. Add the peas – if frozen, cook them for a bit in the pan until they thaw. Stir in the mint.
  5. Add the eggs and swirl them around the pan so you get an even layer of eggs over the vegetables. Add the feta, either as whole cubes or crumbled. Cook until the eggs start bubbling on top.
  6. Take your pan off the hob and put it under the grill for a minute or two, until the top is puffy and golden.

This post also appeared on Great British Chefs.

Beetroot, Apple and Ginger Smoothie

Beetroot, apple & ginger smoothie. It kicks butt: 1/2 apple, 1/2 raw beetroot, 1 prune, 1cm piece of ginger, 30g spinach, 40g avocado, 2tsp flaxseed, fresh mint, ice, water. #rawfood #realfood #cleanse #cleanprogram #detox #breakfast #vegan #vitamix #vege

I invented this smoothie as part of the Clean Detox and it was good enough to deserve its own blog post. I love the combination of the fresh crisp apple and earthy beetroot. It also happens to be fiber-rich!

It’s not a very sweet smoothie, so add more prunes (or dates) if you’d like it sweeter.

Ingredients:

  • 1/2 apple
  • 1/2 raw beetroot
  • 1 prune
  • 1cm piece of ginger
  • 30g spinach
  • 40g avocado
  • 2tsp flaxseed
  • a few fresh mint leaves
  • ~1 cup of ice

Add enough water to blend and blitz on high until silky smooth.

Nutrition: About 200 Calories, 10g fat, 4g protein, 28g carbs, 10g fiber.

“Enzyme-Rich” Green Juice: The savoury smoothie

Clean detox day 6

My friend Shweta sent me a link to a few smoothie recipes that recently appeared in an Emerald Street newsletter (some kind of style and fashion newsletter, no wonder I missed it). One smoothie in particular caught my eye: an “Enzyme-Rich” juice full of green stuff: cucumber, celery, parsley, mint and spinach. So I gave it a try yesterday, adding a pear because my mind hasn’t yet quite grasped the idea of a smoothie without fruit in it.

The result was kind of amazing. I can’t say I’d have this smoothie every morning, but it does have its place in the lexicon of liquid breakfasts. It was particularly good after a hard workout – the cold, almost savoury juice, tart from the addition of lemon, is super refreshing. Not to mention hydrating… this recipe almost filled the jug of the Vitamix and I drank the whole thing.

“Enzyme-Rich” Green Juice
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 350g spinach
  • 1 handful mint
  • 1 handful parsley
  • 1 tbsp lemon juice (about ¼ lemon)
  • 1 cucumber
  • 4 celery stalks
  • 2-3 cm piece of peeled ginger
  • 1 pear, cored

Instructions
  1. Put everything in a blender with enough water to get it going.
  2. Blend on high for about a minute.
  3. Strain through a sieve if you’d like (I didn’t bother).
  4. Serve over ice.

 

Chilli Chocolate Beetroot Smoothie

IMG_6630

My experiments with “green” smoothies have led me to that happy marriage of beetroot and chocolate, but with a little twist inspired by Sumayya Jamil who recently wrote about her Chilli Chocolate Lassi with Mint and Rose Petals.

What caught my eye was the inclusion of cumin seeds and mint, so I decided to try the two with beetroot, spinach and banana. This might be my most favourite “green” smoothie to date:

  • 1/2 large banana (~75g)
  • 1 small beetroot, boiled (~60g)
  • 30g spinach
  • 1 heaped tsp cocoa powder (or more to taste)
  • 4 large ice cubes
  • a few mint leaves
  • a few cumin seeds
  • a pinch of cayenne pepper
  • pinch of salt

Blitz until silky smooth, adding as much water as necessary.

Nectarine & Avocado Breakfast Barley

Super barley breakfast bowl

Sounds weird, right? But hey, I’m into these sweet-savoury breakfast bowl concepts lately that combine fruit and grains. Today’s was made of this:

  • 1 apricot, diced
  • 1/8 large avocado (from Mexico!), diced
  • 50g cooked barley
  • 8g tamari-toasted sunflower seeds
  • a good handful of coriander, mint and chives, chopped
  • a squeeze of lime juice
  • 1 tsp olive oil
  • salt and pepper
  • a few slices of green chilli
  • a bit of finely sliced romaine lettuce (for crunch)
  • a bit of Tracklements apricot ginger chutney

The chutney was an afterthought – the apricot was a bit tart and I felt like this needed some sweetness. Not sure if lime was the right citrus here. But all in all it was very satisfying. Fruit and avocado are really nice together, especially when paired with a little texture and crunch from toasted sunflower seeds.