Healthy Holidays Peas and Turnips Recipe

By Heather Callaghan

It might sound cliche, but the main ingredient of this original recipe was love. The man who made this dish on holidays was my late grandfather. Although he hasn’t been with us for 10 years, it’s impossible to taste peas and turnips without of woosh! of nostalgia for his great love. Few things made him happier than to see people eat and be merry together.

If you’re scratching your head trying to figure out what dish to bring to your event, look no further…

It’s so simple, it doesn’t require a recipe format article. Prepare frozen peas careful not to overcook. Chop fresh turnips – you choose the amount. They can be added a few minutes after boiling the peas – they don’t take long to cook and become mushy if overcooked. If using frozen turnips, add and cook the same amount of time as the frozen peas.

Add generous – generous – amounts of butter, salt and pepper. That’s it! For the best benefits and taste, use organic peas, butter from grassfed cows (look for Kerrygold in stores), and Himalayan pink salt.

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Here are some variations on the original dish…

Holiday ‘festive’ version:
To add some red to the dish, consider adding red pepper, chopped cayenne or chili peppers.

Paleo and Vegan:
Use coconut oil, red palm oil or your favored alternative. You could also leave out the butter/oil altogether.

Optional to ‘doctor up’ your food into medicine:
Your favorite spice. Turmeric goes well with this one!


The recipe could be cooked in chicken bone broth and the nutrient broth could be saved for another day.

Peas and wellth to you!

Image source: French Girls App with superimposed hats.

Heather Callaghan is a natural health blogger and food freedom activist. You can see her work at and Like at Facebook.

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