A vibrant, herby twist on a holiday side dish. Sweet peas are crushed with garlic, fresh mint and parsley, a hit of chilli and melted coconut oil, then boosted with a scoop of Advanced Collagen for extra protein. It's a fresh, green counterpoint to the richer plates of the festive season — and it comes together in well under ten minutes.
The snapshot
~150 |
~9 g |
~11 g |
Per serving · serves 4 as a side · ready in 10 minutes
Each portion carries a share of a 10 g serving of Neutrient Advanced Collagen, adding protein plus vitamin C, which contributes to normal collagen formation for the normal function of skin, cartilage, bones, gums, teeth and blood vessels. Peas bring plant protein and fibre of their own, while fresh mint and parsley keep the whole thing bright. A flavourful, feel-good side that pulls its weight nutritionally rather than just filling a gap on the plate.
Full breakdown (per serving, approximate)
Calories |
~150 kcal |
Protein |
~9 g |
Carbohydrate |
~11 g |
Fat |
~7 g |
Fibre |
~5 g |
Ingredients
Serves 4 as a side.
- 300 g frozen peas
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 1 tsp chilli flakes
- 1 clove garlic, crushed
- 2 tbsp melted extra virgin coconut oil
- 4 tbsp Neutrient Advanced Collagen (a 10 g serving)
Method
- Place the peas, parsley, mint and chilli in a pan. Add boiling water, bring to a boil and simmer for 3 minutes.
- Drain well, keeping the herbs and chilli intact.
- Mash roughly with the crushed garlic, collagen powder and melted coconut oil.
Tips
Keep the mash deliberately rough and rustic rather than smooth — a few whole peas through it are part of the charm. Stir the collagen in while the peas are still warm so it blends evenly. For a milder version, halve the chilli flakes; for extra freshness, finish with a squeeze of lemon or a little grated zest. It pairs especially well with roast meats or a nut roast.
