I’m mad at you all. I know this may sound unreasonable but I really expected someone to tap me on the shoulder and point out something that I should have known instead of embarrassingly going throughout life being unaware of something so obvious.
Of course I am talking about sugar snap peas. What the actual fuck, they are so good! I really wish I hadn’t wasted so much of my life not knowing about them. It’s ok, I am a girl who can let go and move forward and I will show you have forgiven you all are by sharing this amazeball recipe.
This recipe is so quick to prepare but has such a big flavour explosion that you won’t be able to sit down to eat it, but please try, as it is bad manners not to.
So, sugar snap peas are a species of peas where you can bung the the whole pod in your mouth without shelling. They are a legume and are brothers of another mother of the snow pea.
Due to the aforementioned bunging in ones mouth whole, you get more fibre, vitamins, minerals and nutrients compared to the original pea, with about half the calories. Boom!
Fresh pods contain about 150% more vitamin C than in garden peas, are an excellent source of folic acid, are also rich in phytosterols, especially ß-sitosterol, vitamin K, vitamin A antioxidants flavonoids such as carotenes, lutein and zea-xanthin, pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are a rich source of many minerals such as calcium, iron, copper, zinc, selenium, and manganese. These all help skin, digestion, inflammation, retinal health and help ward off cancers, diabetes, obesity, constipation etc etc etc. Most of all, they are delicious!!!
- 2 cups raw sugar snap peas, ends and stringy bits removed
- 1-2cm knob of ginger, finely diced
- 1 birds-eye chilli, finely chopped
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 small bunch fresh coriander, finely chopped
- Place all the dressing ingredients in a jar, tightly close the lid and shake until well combined
- Poor over raw sugar snap peas.
- Thats all folks!