I spent most of my day on Saturday stocking up on food to ensure I stay on track! I hit up Giant, then Trader Joes and then the farmers market. There is a new farmers market that is open in Parkwood and I could not be happier! Its a small market, but my first visit was a huge success! It is located at Byberry at the Third Reformed Presbyterian Church parking lot. This is between the 7-11 on Academy and Thorton Road. I got there at exactly 2pm (they usually run from 10-2 but had special hours on Saturday). I was so excited to see that one of the farms (Taproot Farms) they have there has organic produce and the important kind of organic produce. I got a cilantro, kale, strawberries, sugar snap peas, sunflower shoots and hakurei turnips. I have never cooked with sugar snap peas, sunflower shoots or turnips so I will be posting recipes this week including the recipe below that I made last night that was out of this world! I also picked up some raw honey from McCann Farm.
Today I started juicing for breakfast again. It feels good to be drinking the green stuff, it really is an energy booster!
Sautéed Pistachio Shrimp & Sugar Snap Peas
Serves 3-4
4 cups snap peas, trimmed
1 and 1/2 pounds shrimp, tails removed
3 tablespoons honey (I used raw honey)
2 tablespoons soy sauce (Low Sodium)
1/3 cup shelled pistachios, chopped
1 green onion, sliced
1/4 teaspoon red pepper flakes (I omitted this as my mom does not like heat)
2 teaspoons lemon zest
6 leaves basil, sliced
Olive oil
Salt & pepper
Brown rice (or any kind)
Drizzle skillet with olive oil and heat on medium-High. Add snap peas and cook until tender, about 5-7 minutes. Whisk together honey and soy sauce. Season shrimp with red pepper flake, salt & pepper and add to skillet with honey sauce, cooking an additional 2-5 minutes, until shrimp is cooked through.
Remove from heat and stir in green onion, pistachios, lemon zest, and basil.
Serve over rice.
This was incredible! The basil, lemon zest, green onion and pistachio's are key ingredients that really brought the dish together. The sugar snap peas were out of this world. I feel like I have been missing out in life never having cooked them!
Benifits of Raw Honey
When you look at the word "raw", you associated it with the preservation of important vitamins, minerals and enzymes. Just as raw vegetables are preferable because of their nutritional content, the same is true of honey. Raw honey is honey that has not been heated, pasteurized or processed in any way. The differences between raw and pasteurized honey are substantial. Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurization process. In fact, pasteurized honey is equivalent to and just as unhealthy as eating refined sugar.
Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey's benefits don't stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.
They even say that a teaspoon of raw honey a day can help with your allergies, even eliminating the need for prescription allergy medicine for some.
For more information on the benfits of raw honey, please go here: Raw Honey Health Benifits
Hopefully you will be seeing more blogging from me. I have 2 new recipes I would like to try out this week so keep your eyes out :)
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