Spring !

“She turned to the sunlight and shook her yellow head, and whispered to her neighbor:   "Winter is dead.” 
- A. A. Milne, When We Were Very Young

A Spring inspired dish to celebrate this beautiful season....


Spring Polenta


½ cup polenta (not instant) | 2 ½ cups vegetable broth | 4 asparagus spears | handful snow peas | handful sugar snap peas | handful of green peas | knob of coconut oil | ¼ cup parmesan, grated | Juice of ½ lemon | sea salt

Serves 2

  1. Heat the vegetable broth (or you can simply use water) in a large saucepan until simmering.  Slowly pour in the polenta in a steady slow stream, whisk in all the while to prevent clumping.  Stir constantly for a few minutes, reduce heat and simmer, stirring every few minutes until cooked (as per packet instructions).
  2. Meanwhile, prepare the vegetables.
  3. Heat a little coconut oil in a frying pan and add the vegetables.  Cook for approximately 2-3 .minutes.  
  4. Add lemon juice and season to taste.
  5. Serve with parmesan sprinkled on top.