Fresh green peas are a treat. They are crisp and sweet; tiny little flavor explosions in every bite.


The starch and fat give them a nice mouthfeel and make them delightfully palatable. From a culinary perspective, peas are also extremely versatile. They are delicious fresh, raw, cooked, mushy, in soup, in stew, and even in desserts (believe it or not).  In my childhood, peas and I got off to a very rocky start, however, now they are indeed one of my favorite go to veggies. I have them several times a week with various meals and snacks because they are so versatile and delicious.  In the spring one of my absolute favorite recipes is a nice green pea and mint soup.

Medicinally, peas are amazing and contain some very unique nutrients making them secret champions for your health. Sadly, peas are often maligned and avoided because they are assumed to be too high in starch. They do indeed contain a higher starch content than many other veggies but they most assuredly counteract any ill effects with their high fiber, high protein, and numerous phytonutrients.

In fact, peas have their own unique phytonutrients and are gaining huge interest in the health research arenas. They have awesome antioxidant and anti-inflammatory properties. Research is demonstrating their awesomeness for regulating blood sugar and decreasing the potential for Type 2 Diabetes. There are also studies showing that eating just 1 cup of peas a couple times a week helps fight against various gastric cancers.

The other bonus of peas??? They are super helpful to the environment (obviously when grown appropriately). They help balance soil content, decrease erosion, and boost beneficial bacteria. The dwarf varieties also make great container plants, allowing you to have your own little patio harvest if you live in urban areas. I love peas!!

Seriously Delicious Spring Pea Soup

  • 1 bag of frozen peas (or 4 c of fresh)
  • ½ sm. onion
  • 1 clove garlic
  • ¼ c. of milk (milk substitute works just fine)
  • Broth (your desired thickness)
  • Salt and pepper to taste
  • Fresh mint

Sautee garlic and onion. When translucent pour in broth. Once heated add spinach and peas. Let simmer until soft and dark green. Use a hand mixer to blend soup until creamy consistency. Add milk and mint, continue to blend. Add salt and pepper to taste. 

Note: If you do not have a hand mixer, let cool and pour into regular mixer and reheat.

This is also a great raw recipe. When I make it raw I use ¼ of the onion, less garlic and I replace the broth with coconut milk. I also add an avocado for a creamy consistency. Blend it all in the vitamix and voila! 



  • At Bohemianmojo we like to celebrate magical connections to the past – what we like to call ‘smoke from the flames of history - as much as we feel our duty to cast a critical eye over current events and controversies be it in the environment or the world of food.  This week I’m going to reach back into my career as a journalist again to share what was probably one of the most awe-inspiring stories I have ever covered. On the face of it this is the tale of a man and one of his ancestors, but it truly represents a window into another world.

FOOD FIGHT!! In Defense of Food, Sustainability and Old World Tradition

  • Lately, there has been a much needed uproar about the amount of “sugar” in manufactured food products. Bohemian Mojo have said we are wading into the fray and indeed we are, and this time we’re doing it by providing a little bit of perspective.The war against ‘sugar’ is real and very necessary for the health of all, including the earth and other beings on the planet. Unfortunately, real foods are getting caught up in the onslaught and being lumped into the bad food category and it seems like it is time to shed some light that might keep us from throwing the sugarbaby out with the proverbial bathwater.

    The truth is our bodies are designed to have some sweetness now and then. So, the idea of eliminating or marginalizing all ‘sweet’ foods is actually not really a very natural or healthy one.

Get the Nitty Gritty

  • Open Message from a concerned American to the U.K...

    As an American who regularly visits the UK to enjoy the simple pleasures of eating in pubs where they know where their meat is sourced and their vegetables are grown. I love the fact that many of your butchers take pride in the fantastic quality of their meat. Even your supermarkets, the best of them at any rate, pay attention to welfare standards and sustainability.

    It’s not the same in the United States where quality butchers are scarcer than hen’s teeth. And in the US most animals are raised in heartbreaking feed-lots and never graze on lush pastures.