I love peppermint. I love peas. I love avocado. I love creamy pudding. I love naturally green food!
This is a weird breakfast, and probably not suited to those of you who aren’t used to eating ‘out-there’ healthy foods. Not to say this isn’t delicious – truly, it is! – but I’m sure there are lots of people who’d freak at the thought of it. Sweet peas? In a pudding? Maybe a little green for most, what with the avocado and all!
Well, if you are still reading this and haven’t closed the webpage in horror, let me tell you how healthy this is. The avocado, psyllium, and peas all add fibre, and the yoghurt lends protein, calcium, and fat. Peas contain saponins, polyphenols that may prevent stomach cancer, important fat-soluble compounds like beta-carotene and Vitamin E, and antioxidants.
Along with their mildly sweet flavour (yes, they do contain a very small amount of fructose – but not enough for me to worry unduly about) and starchy texture, peas make for a lovely pudding matrix.
This recipe can be gluten-free, egg-free, and nut-free.
Preparation time: 10 minutes (plus refrigeration)
Cooking time: 2 minutes
Serves 1
Ingredients:
– 1 1/2 cups (or thereabouts) frozen minted peas
– 1/2 cup milk of choice
– 2 heaping Tablespoons full-fat yoghurt (unsweetened)
– 1-2 teaspoons dextrose (I used just 1)
– 1/2 teaspoon peppermint essence, or to taste
– 1 scant teaspoon psyllium husks
– 1/3 avocado
– mint sprigs, pumpkin seeds, extra yoghurt, etc. (to top)
Method:
1. Microwave the peas for 2 minutes on high, or until just cooked. Leave to cool slightly, then place in a blender or food processor with the rest of your ingredients (except toppings). Blend until smooth.
2. Pour into a serving bowl, cover with cling wrap (so it presses the surface), and refrigerate overnight. Top as you like, and enjoy! 🙂
