Boot camp Melbourne

1. For a minty twist, boil 2 cups of shelled green peas and 1 cup of sugar snap peas for 3 minutes or until tender. Remove from heat; drain. Add ¹⁄³ cup finely chopped mint leaves and 1 teaspoon of reduced-fat table spread. Serve with lamb or beef.

2. For pumpkin and pea curry: Cook 2 chopped garlic cloves and 1 small onion with oil in a frying pan over medium heat. Add 500g chopped pumpkin and 1 cup vegie stock; bring to the boil then simmer until pumpkin softens. Add 1 cup of peas, a 375ml can of coconut-flavoured light evaporated milk, 1 tablespoon of red curry paste, 2 tablespoons of fish sauce and the juice of 1 lime. Stir until heated through. Serve sprinkled with chopped coriander.

3. Make pea and ham soup: Finely chop 1 onion, 2 cloves garlic, 2 celery stalks and 2 carrots. Cook with oil over medium heat. Add 500g green peas (fresh or frozen) and 1.5L reduced-salt chicken stock. Bring to the boil; simmer for 10 minutes. Blend cooled soup. Transfer to saucepan, add chopped ham and parsley. Serve.

4. Make an easy side dish. Simply blanch sugar snap peas, snow peas, broccoli, cauliflower, asparagus and green beans. Dress with olive oil, apple cider vinegar, lemon juice and some chopped oregano.

Tips contributed by:

 

Healthy Food Guide
www.healthyfoodguide.com.au