Things are Only Getting Better!

Contrary to what the media portrays to us about the state of the world, there are good things happening too!  The ever increasing availability of organic foods for one is quite an amazing thing.  I remember when I first got into the health food scene, organics were only available in little health food stores, and the variety was slim.  Fresh organic veggies were hard to come by, and they weren't always that fresh.  Now, you can buy Organic Shrimp at a major supermarket chain.  How exciting is that!  President's Choice Organics now stocks organic shrimp in the freezer section.  So I had to buy them and cook them up for supper.

SESAME SHRIMP on Brown Rice with Sauteed Swiss Chard and Peanut Sauce

The Peanut Sauce can also be made with Almond Butter if you prefer.

1 bag PC Organics Shrimp, peeled

2 cups organic short grain brown rice

1/4 cup organic sesame seeds

1 Tbsp organic tamari

1 Tbsp organic brown rice vinegar

2-3 Tbsp organic sesame oil

1 bunch organic swiss chard

Peanut Sauce

4 1/2 Tbsp organic peanut butter

3 Tbsp organic tamari

3 Tbsp organic brown rice vinegar

2 Tbsp local honey

2 tsp finely grated fresh ginger

Method:  Rinse rice in a sieve and place in a pressure cooker with 3 cups water and a pinch of salt, bring to a boil and then reduce heat and cook for 50 minutes on low heat.

Combine the peanut butter, tamari, vinegar and ginger in a blender to make the peanut sauce. Set aside.

In a bowl, mix the tamari and vinegar, toss the shrimp in and then remove with a slotted spoon. Dredge the shrimp in sesame seeds and set aside.  

Heat a large skillet over medium high heat.  Add some oil to the pan and saute swiss chard in the leftover tamari vinegar blend until wilted and soft.  Remove the swiss chard from pan and reserve, covered to stay warm.  Reheat the pan and add more oil.  Cook the shrimp for about 2 minutes, or until they are opaque and cooked.

To serve, pile a mound of rice onto a plate, followed by the swiss chard, the shrimp and a drizzle of sauce.

ASIAN COLESLAW with Sea Vegetables 

2 cups coleslaw, shredded

1 carrot, thinly sliced or shredded

1/2 green pepper, chopped

1 big strip of wakame, soaked in cool water for 2 minutes (not too long or it gets slimy)

1 handful of local nori, rinsed in cool water, shells removed and chopped

1 handful of arame, soaked in a bowl of water

1 Tbsp brown rice vinegar

2 tsp toasted sesame oil

1 tsp grated fresh ginger

small drizzle of local honey

1/2 Tbsp organic sesame oil

sea salt and pepper

Combine and sprinkle with sesame seeds.