The snap pea looks inconspicuous, so it is often given a wide berth at the market. This is a mistake because it has a lot of interesting properties. It contains a lot of antioxidants which slow down the aging process. It contains lutein which has a positive affect on eyesight, and the B, A, E, K ascorbic acid and folic acid strengthen the body's resistance. The snap pea is also a rich source of potassium, iron, phosphorus, zinc, magnesium and calcium.

The snap pea is the only pea which you can eat raw in the pod. You can boil them in water, steam or fry them. To keep the beautiful green colour of the peas, add a bit of vinegar to the water.

Today I would like to share with you the recipe for a swift snack with fried snap peas. It looks wonderful and tastes even better. You must try it!

Ingredients:
2 fistfuls of snap peas
a clove of garlic
a chili pepper
half a pomegranate
a fistful of cashew nuts
1 tablespoon of olive oil
salt and pepper

Obesity is one of the most serious diseases of civilisation, and the amount of overweight people grows bigger year by year. It is worrying that more and more children have a problem with obesity. On the other hand, more and more people are looking after themselves, prefer an active lifestyle and choose their diet carefully. Nowadays recipes for healthy snacks command a good price. It is difficult to come up with an idea for cheap, quick, yummy dishes which are easy to pack for lunch.

Today I would like to share with you the recipe for a new approach to salad. Everyone will enjoy this colourful snack with courgette, tomato and goat cheese on healthy pumpernickel. It is quick, looks grand and tastes great just after preparing and also a few hours later at work.

Ingredients:
3 slices of pumpernickel
1 tomato
150g of goat cheese
6 slices of courgette
2 tablespoons of olive oil
1 clove of garlic
a piece of chili pepper
1 tablespoon of chopped parsley
salt and pepper
leaves of basil

Until recently I have eaten cauliflower in pancakes, as a side dish or in soup. Today, for the first and definitely not the last time I prepared a quick lunch dish with roast cauliflower.

This dish is exactly what I like best: it is quick, easy to prepare and it doesn't have any sophisticated ingredients. You need only rub a cauliflower with seasoning, roast it, sprinkle it with parsley and after 40 minutes you have a delicious, filling dish. The added chickpeas make this an ideal dish for vegetarians.

The recipe for this dish comes from http://www.jadlonomia.com.

Ingredients:
1/2 cauliflower
1 tin of chickpeas
a couple of cherry tomatoes
chopped parsley
sauce:
2 – 3 tablespoons of oil
1 teaspoon of soya sauce
1/2 teaspoon of powdered sweet paprika
1/3 teaspoon of powdered coriander seeds
1 teaspoon of maple syrup
1 teaspoon of Worcestershire sauce
salt and pepper

A few weeks ago I appreciated the sophisticated taste of salad with the absolute minimum of ingredients. Roast radishes with a small amount of seasoning, roast almond flakes and parsley have been a hit in our home. I prepare it often for a snack or light supper. It doesn't matter which season it is. You can buy good quality radishes all year round.

Today I would like to share the recipe for roast carrots. In salads which I like there should be something soft, crunchy, sweet, spicy and slightly sour. Salad with roast carrot is exactly so. Carrots, pomegranate, chili pepper and roast cashew nuts are an excellent combination.

Ingredients (for 2 people)
6 carrots
pomegranate
half a chili pepper
1 clove of garlic
3 tablespoons of chopped parsley
a fistful of cashew nuts
1 teaspoon of cumin
1 teaspoon of thyme
4 tablespoons of olive oil
salt

Each of us has their own favourite types of apples. Some like them tender and sweet and some like apples which are hard to bite into. To this day I remember the taste of the apples which grew in our garden. Many of these old types aren't there anymore. Now there are new ones, but I remember with affection the September packed lunch when I got a sandwich with a crunchy roll and a garden-fresh apple.

We like hard juicy and sweet apples. Such apples are excellent for the salad which I would like to recommend today. The recipe for this dish comes from the monthly "Moje gotowanie" ("My cooking").

Ingredients (for 2 people)
half a butternut pumpkin
4 tablespoons of olive oil
1 tablespoon of chopped chili pepper
1 tablespoon of rosemary
2 apples
1 fennel
2 fistfuls of mixed nuts
4 tablespoons of chopped parsley
3 tablespoons of lemon juice
salt and pepper