Baked Potato With Smashed Pea and Mint
Having suffered from the worst flare up of Crohn's Disease in my 20 year history, I did a lot of research on people who have had success in reversing their symptoms with plant based diet. It wasn't an easy decision to make for someone who adores seafood and cheese, but living with Crohn's Disease isn't exactly much fun and I was desperate to change things.
Instead of dreading what I was going to eat when I went out, or cook at home I decided to take on the attitude of making it fun in finding interesting things to eat. I live alone so I niche my recipes for people that need to cook for themselves only. It's easy to double or triple etc the ingredients if cooking for more.
Here is one of my quick and easy dinners.
Baked Potato with Smashed Peas and Mint
One large washed potato
1 TBL olive oil
1/2 cup of frozen peas
1 sprig of mint
2 TBL sunflower seeds
1 TBL fresh lemon juice
Wash the potato, place on some absorbent paper towel. With a knife mark a criss cross on top of the potato and microwave for 4 minutes.
In the meantime place a baking pan in the oven 200c to warm up.
With a potato masher gently press down on the potato to flatten it. Then add it to the hot pan and pour over the olive oil. Cook until it's lightly browning on the outside (about 20 minutes).
When the potato is nearly cooked, microwave your peas until cooked, then add to a blender with the lemon and mint and process them until they half pureed.
In the last two minutes of cooking your potato add the sunflower kernels and toss them in the hot oil. They won't take long to brown so keep an eye on them.
Serve the potato with the peas and the sunflower seeds.