Archives for posts with tag: Spring

blackberries below zero2

Mornings have been pretty cold here the last weeks, but our blackberry shrub doesn’t seem to mind. He could not wait for spring, and now we are having a few homegrown blackberries every day.

blackberries below zero




I’ve been making this soup for years now. It’s my favorite spring/summer rainy day soup. But it works well in warmer days too. I found the recipe in a Wallpaper magazine. Must have been at the end of the 90’s. Do you remember Wallpaper? That thick magazine that had sleek fashion images and architecture photographs, all the design awards, and nobody could ever finish reading as it was so long. I think it’s still being published. I don’t know, somewhere along the years I lost track of it. But I associate it with the late 90’s. Well, this soup is the best thing Wallpaper gave me, besides being the most long-lasting.

It is super easy to make, even on your busiest day. So no excuse for not cooking. “I’m way too busy” won’t do. Go ahead and try it. It’s delicious, fresh, minty-sweet, and has the loveliest green color. The only change I’ve made to the original recipe is that now I use coconut oil instead of olive oil. I never heat extra virgin olive oil anymore. Coconut oil can be heated and it goes perfect with the soup’s simple flavour layers.

Sweet Green Pea Soup

serves 4

2 tbsp coconut oil

3 cloves of garlic, chopped

1 medium onion, chopped

500 g bag frozen sweet green peas

500 ml chicken or vegetable stock

1 bunch fresh mint, roughly chopped

Heat the coconut oil in a pot over a medium heat, add the onion and garlic and soften, but do not brown, for 3-5 minutes. Add the peas straight from the freezer with the stock. Bring to a boil and then turn down the heat and simmer for about 5 minutes of until the peas are tender. Add the chopped mint and immediately blend until smooth.



Yes! Spring is here, and so are mangoes. They got here early. About a month ago. They are so good already that we can’t stop ourselves from having them everyday. My toddler has a fruit obsession that changes every two or three months, and right now it’s mango. So I almost have to buy truckloads. We’ll miss guavas and tangerines, but mangoes are definitely helping with this temporary parting.

One of my favorite drinks when the heat starts to go up is mango lassi. Lassi is a traditional indian drink made with yoghurt, salt and spices. And mango lassi is one of it’s sweet variants. It is so refreshing, sweet and tart.

I love tart flavors, and to make my mango lassi even more tart, I use a goat milk yoghurt that I’m crazy about. It is produced by a goat farmer from the town where I live,  so it’s local!


Goat milk yoghurt made by local farmer Maria Esther Mejia

Since I started studying Integrative Nutrition I have been trying to buy and eat more local. Right now, I am also taking a course on the New Nordic Diet by the University of Copenhagen and so far I am mind blown by what the danish have done with their eating habits and matters in the last years. This new nordic diet is based on the principles of health, gastronomic potential, Nordic identity and sustainability, meaning all their ingredients are local, seasonal and healthy. So now I feel even more inspired to try local stuff and leave out non-local, industrial and commercial products. I would love it if Mexico could do something similar to what Denmark is doing. A new Mexican diet: local, traditional, wise, sustainable and healthy. I wouldn’t say “natural” cause lately it’s a term used in the most ambiguous and tricky ways.

Anyway, mango lassi is not a traditional drink in Mexico, but it is healthy, tasty, and we are, after all, one of the biggest mango producers of the world. And besides the local goat yoghurt, I also added a wonderful, healthy, totally mexican ingredient to my lassi: amaranth.


Here is the recipe:

Mango Lassi

serves 2

1 cup diced mango

1 cup goat yoghurt (When I’m out of yoghurt I use homemade raw milk kefir)

1/2 cup water

1/3 cup amaranth

1/2 to 1 teaspoon powdered cardamom

pinch of sea salt

chopped pistachios (soaked)

Soak pistachios for about 15 minutes and rinse. Combine all ingredients (except pistachios) in a blender and blend until smooth. Serve and top with pistachios.


What are you drinking to beat the heat?