Mixed Green Vegetable Smoothie

Now, who would have thought that this combination of green veggies would have been so awesome.  I gave it to the hubby and he was like ‘Wow, this is awesome! What is this ? …. I told him….. and his response was, Nooooo!!!! Seriously??? My response, Ummmmm yip…seriously, that is it.  Hubby:…total disbelief…. I rest my case.

So, let’s chat about this incredible smoothie.  The combination of the vegetables and EVERYTHING just works.  I used snap peas, beans and celery as the main vegetables with cucumber. I could not resist using mint to add to all the pretty Green! Not only that but, the mint leaves allows this smoothie to have this amazing fresh taste, intertwined with the coolness of the sweet grapes and the forever nutritious vitamins oozing from the vegetables.  I swear I could have this smoothie everyday !!!

Mixed Green Vegetable Smoothie

Total time:  10 minutes

Makes 2 cups


1/2 cup iced water

1/2 cup chopped cucumber

1/2 cup grapes

1/2 – 1 cup mint leaves

1 cup chopped mixed fresh uncooked vegetables (I used a combined mixture of snap peas, celery and green beans)


Place all the above ingredients into a blender.  Blend until smooth and the consistency you want.

Enjoy 🙂


Coriander Egg Chilli Corn and Snap Pea Fried Rice

So, I did it again… A mouthful of a title.

Yes, I know, everyone knows how to do a fried rice dish, but really they all can be so different ! This is so scrumptious, it can be eaten for breakfast, lunch or dinner.  I added a couple eggs, but of course if you want this to be totally vegan, leave the eggs out. It is still so delicious, and you probably will want to stuff your face like I did…..straight from the pan!  I kid you not !!!. In fact, if you are on your own, go for it, grab a spoon and just eat…no one will see you….. and trust me, there is no judgement my side.  I have done this !!! Seriously, this kind of throw together thingy works like a dream.  Basically it is just a nice array of leftovers, so each time I have done it, it differs from the last time.  I don’t do a lot of flavours as then I find, I don’t know what I am tasting, so I just keep it simple.  That way for me, is the tastiest….and if you are wanting a bit of oomph, add some chilli flakes, fresh coriander and you are good to go. !

Coriander Egg Chilli Corn Sugar Snap Pea Fried Rice

Preparation time:  5 minutes

Cooking time:  3 – 4 minutes

Total time:  8 – 9 minutes

Serves 1


a little oil for frying

1/4 cup (approximately 60 milliliters) uncooked chopped onion

1 garlic clove, chopped (I used a large fat clove)

1 fresh corn on the cob, corn (kernels) cut off

60 grams uncooked sugar snap peas, roughly chopped,

1 cup cooked rice

2 free range eggs

Salt and Pepper

Chilli Flakes – optional

Fresh Coriander to garnish


Using a small pan on medium heat add the onion and saute’ for a couple minutes.  Then add the garlic, corn, and snap peas.  Fry, stirring constantly to prevent sticking.  Then, scoop all the cooked ingredients to the side of the pan and on the opposite side of the pan break the eggs, and stir around, cooking the eggs. Once done, mix the eggs and veggies all together.  Season to taste.

Enjoy 🙂


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 🙂



Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

I have been dying to post this….well not literally dying, but you know what I mean. I like my spiralized zucchini  raw, so this is the perfect summertime meal.  It is cool and refreshing, and light. Did you notice, I said, ‘zucchini’ instead of ‘marrow’…aren’t you proud of me?  Now this way, no one will get confused !!!

Mint is one of those amazing herbs.  I totally love it.  Mint leaves end up in salads, green tea, you name it, if I can find a place for it to be appreciated, I will.

Now for the Black-Eyed Peas….or is it a bean…I think it is both….whatever, I know for sure it is a legume !   Anyway, I am calling it a pea for now, and I have to admit, I honestly have never given this poor pea much credit ! (because I have this thing about ‘peas’ but lets not go there as this will end up being a post of absolute crazed contradiction, that even I do not understand) But, they are amazing roasted, and all crisped up ….it is like a chickpea.  So now I am totally on the Black-Eyed Pea train ….

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes


Zucchini/Courgette/Marrow, spiralized

Black-Eyed Peas, cooked and roasted.

For the Pesto: 

1/2 cup packed chopped snap peas

1/2 cup packed chopped celery

1/2 cup packed chopped baby spinach

1/4 cup packed chopped mint

2-3 Tablespoons olive oil

2 Tablespoons lemon juice

This makes 1 cup of Pesto


Place all the pesto ingredients into a food processor and blend till smooth or the consistency you want.  With regards to the olive oil, only put 2 tablespoons in at first and if you feel you want a slightly thinner consistency then add in the extra.

To roast the black-eyed peas:  Place the cooked peas onto a baking tray, drizzle with a little olive oil, salt and pepper.  Place in the preheated oven at 180 degrees Celsius / 350 degrees Fahrenheit and let roast until crisp. Remember they will crisp up further whilst cooling once out of the oven.

To assemble:  Place the spiralized zucchini in a bowl and toss through the pesto. Don’t mix the peas through the pesto in the bowl before serving as they will go soft. When serving, top with the crispy black-eyed peas on the individual plates.

Enjoy 🙂

Double Noodle, Tofu and Vegetable Stir Fry


Oooo this is an amazing dish.  Over the years I have often seen recipes for Tofu, and somehow I just never ventured into it.  My brother has been living in Connecticut for over ten years now, and often on our weekly phone calls mentioned he would have a protein enriched drink each morning with tofu and a bunch of other things in it.  When I asked what the Tofu tasted like, he really couldn’t tell me. So I of course, then googled Tofu to see if I could find out more about it, and low and behold I discover, Tofu is bean curds !  Well, I was ecstatic, because I love bean curds, but never knew bean curds is Tofu. My hubby and I go out for Sushi every couple of months and one of our favourite sushi dishes that we order is one made with bean curds.  So, off I went to find Tofu, which I found, and bought, and have never looked back. Now Tofu is a must at all times in my grocery cupboard 🙂 .


I did google to find out exactly how to prepare the Tofu, which I found quite interesting.  Once that was done, I chopped the Tofu into squares.


I knew I wanted to do a vegetarian stir fry, so brought out my wok and I then, prepared and chopped the veggies. Except for the baby marrows, I spiralized those, just because I could and because I love my spiralizer 🙂 .  I basically did quite a light fry with a little oil so all my cut squares of Tofu were golden brown. These by the way need to be watched like a hawk in the wok, they cook so quickly! I still have some experimenting to do with the cooking of Tofu, so for now, it’s a light fry.  I obviously want to try baking it and so forth, but that will be another time….  Anyway, then I was a little stumped, it was a matter of …what now? So I stir fried the veggies (except the spiralized baby marrows as those cook up so quickly and did not want them to end up like mash) but still felt, the stir fry needed more. I then remembered the Udon noodles I had bought in the same section as the Tofu, so hauled a packet of them out, and oh my…the ones I bought are so easy to prepare, it is a matter of puncture some holes in the packet, place in the microwave for a short while and its done! What a pleasure !!! So while they were cooking, tossed the spiralized baby marrows in the wok, then dumped the Udon noodles into the wok with the sauce…and…dinner was done 🙂 .

I must say, I quite enjoyed the double noodle effect, it was different 🙂 .



Double Noodle, Tofu, Vegetable Stir Fry

Preparation time:  50 minutes (excluding draining of Tofu)

Cooking time:  45 minutes

Total time:  1 hour 35 minutes

Serves 6


2 x 297 grams firm Tofu

1 large onion, chopped

2 large garlic cloves, crushed

1 large red pepper, sliced and chopped

125 grams snap peas, chopped

135 grams baby corn, chopped

100 grams fine beans, chopped

500 – 530 grams baby marrow, spiralized if spiralizing OR sliced

400 grams Udon Noodles

olive oil

For the sauce:

3 teaspoons dark sesame oil

1 cup soy sauce

1 tablespoon brown sugar (slightly heaped)

1 tablespoon raw honey (slightly heaped)

2 well-rounded teaspoons of green (or red) mazavaro0*

1/4 cup water


To prepare the tofu:

Place a folded tea towel on a bread board.

Take the tofu carefully out the box as per box instructions.

Place the block of Tofu on the folded tea towel and carefully cover the Tofu with the towel, alternatively even using another tea towel.  The tea towel basically are there to absorb any water from the Tofu.  I placed a saucer on top of the wrapped Tofu, just to add a slight pressure to help release some water. Any weight on top of the tofu must not be heavy or the Tofu will break.  Tofu is very delicate.  Leave to drain for about 20 minutes, and then cut into squares.

Whilst the Tofu is draining, prepare the sauce.  Basically just mix all the ingredients together and mix well together. Set aside for later.

In a large wok, saute the Tofu on all sides and set aside on paper towel to drain off any excess oil. (I did mine in batches and it is a little time-consuming.)

Then, add the chopped onion, and crushed garlic cloves to the wok stirring occasionally until the onions are sautéed.

Add the sliced red pepper, the chopped snap peas, corn, and fine beans. Continuously stir around the wok for several minutes.  The vegetables must still be crisp. Take off the stove if necessary to prevent over cooking.

In the meanwhile cook the Udon noodles as per packet instructions.

Add the spiralized baby marrow noodles (or sliced), the cooked Udon noodles and add to the veggies.  Stir around.

Pour in the prepared sauce.

Stir well and serve immediately.

Enjoy 🙂

  •  Mazavaroo is a paste made of green or red chillies and garlic.

NB*  Any left overs can be kept in a sealed container in the refrigerator and re-heated and eaten the next day.