The greener peas

The ones on the other side. With voluptuously saturated green and supreme glow. “Bling”, from the shine spark. Anti consumerist might blame it on the hard core capitalism, which is igniting purchasing desires in order to keep the money motor running. But in fact there is also our inner motor which runs on fuel,  the goal, the constant need of something to be achieved or improved. Yes, sometimes it may seem like that we are constantly reaching on a never ending staircase. How very non zen, if you look at this treadmill running from a distance, it does seem almost primitive and ridiculous. But then again, the Buddhists are also longing, reaching higher and improving their knowledge, compassion and serenity. Having infinite desires to always reach higher is in our nature, our nature given kick in the rump to exist.
Whenever I look back I always regret because I keep longing to the perfect future. When all the problems, frustrations, imperfections and goals will be over. Keeping the motor running is crucial, just don’t forget to enjoy the ride.
What does that have to do with peas? Nothing really, but the soup is fantastic.

peas from podpea soup with tarragon

Fresh peas and tarragon soup
  • 1/2 cup chopped onion
  • 1/2 cup peeled diced apples (hint: the secret ingredient)
  • 2 teaspoons olive oil
  • 3 cups shelled fresh peas
  • 2 1/2 cups vegetable broth
  • 2 teaspoons chopped fresh tarragon leaves
  • freshly ground white pepper and salt to taste
  • greek yogurt for garnish

In a saucepan cook onions and apples on olive oil, covered, over moderate heat, stirring occasionally, for 5 minutes, or until tender. Add peas and broth, simmer uncovered for additional 5 minutes, or until peas are cooked. Stir in tarragon. In a blender purée until smooth. Add white pepper and salt to taste and garnish with a dollop of greek yogurt.


First things feast

Time for some desperate measures – anemic winter is scraping the baskets of it’s last real seasonal produce. Meaning there are only the musshy apples left on the market. Not very attractive to hungry eyes,  as the main thing with the apple is the first crunching sound of a juicy bite. These  poor bastards need some serious pimp up: fill them up and shove them in the oven with a dash of cinnamon.

Screw you winter, we’re still gonna have a feast.

Baked cinamonn apples with raisins

Baked cinnamon apples filled with millet kasha

  • 150 ml water
  • 6 apples
  • 5 tbsp millet
  • salt
  • 1 tsp sugar
  • 150 ml milk
  • cinnamon
  • coconut oil
  • 1 tbsp raisins

Cook millet with raisins in salted water. After 5 minutes add sugar, milk and cook for remaining 10 minutes.  Preheat the oven to 180° C. In the meantime make a hole in the apples with a small spoon, removing all of the seeds,  but leave the bottom untouched and don’t peel them. Fill apple holes with millet and cinnamon. Grease the pan with coconut oil and lay filled apples inside. Bake 20-30 minutes depending on the apple size. Serve warm with honey and additional cinnamon.