Did you know that 10 snap peas equal only 14 calories? Snap peas are a perfect portable snack packed with manganese, vitamin C and folate. I think the snap pea is the ultimate variety as it has all the juiciness of garden-variety peas and the soft shell of the snow pea. The good news is that this means less work for you because you don’t have to shuck them, and more beneficial fibre from eating the pod. To find out more about why snap peas are a perfect snack, click here.
4 cups snap peas
2 tsp coconut oil
1 clove garlic, minced
1 tsp ginger root, minced
2 tbsp water
1/2 tsp sesame oil, toasted
1/4 tsp grey or pink sea salt
1 tbsp sesame seeds, black and/or white
1. Trim the tip of each sugar snap pea. Set aside.
2. In large skillet, warm olive oil over medium heat; sauté garlic and ginger until fragrant, about one minute.
3. Add peas and water. Cover and steam until tender-crisp, about three minutes.
4. Garnish with a drizzle of sesame oil, sea salt and sesame seeds.
Makes four servings