One of my favourite ways to get in my veggies is with sugar snap peas!
These delicious and crunchy peas are a hybrid of green peas and snow peas and are loaded with nutrients including B Vitamins, Vitamin A, Vitamin C, Vitamin K, Magnesium, Phosphorus, Potassium, Iron and Manganese.
Despite the name, sugar snap peas don’t actually contain that much sugar – just 3g per cup, and the sugar that they do contain is completely natural and unrefined, similar to the natural sugars you’d find in an apple or in carrots.
The reason I love snap peas so much is that they are fun to snack on and really do make it easy to get in veggies. I love to eat them raw right out of the bag, or dip them in some hummus or guacamole.
The crispy texture and juicy peas on the inside satisfy my cravings whenever I want something crunchy.
I concocted this simple recipe very randomly a while ago after I had picked up a big bag of sugar snap peas. The hubby and I were making dinner and had some chicken on the BBQ, a batch of brown rice cooking, and needed a tasty veggie component to balance out the meal.
I was craving something Asian inspired so I perused the fridge and pantry and whipped up this quick Sweet & Salty Almond Butter sauce that reminded me of a peanut sauce similar to one you might enjoy with salad rolls like these .
The sauce turned out wonderfully to coat the warm, but still crunchy, snap peas. The garnish of sliced almonds added a little more nutrition (hello healthy fats!) and crunch along with a touch of spice from the chili flakes (not the mention the metabolism boosting benefits that chili flakes provide!).
Sweet, salty, rich, smooth, crunchy, warm, and satisfying. This little side brought colour, a boatload of vitamins, and flavour to our meal and many meals to come (I’ve made this recipe about 10 more times since the first time!).
Are you a fan of sugar snap peas? How do you eat these crunchy little green veggies? I’d love to hear about it in the comments below!
- 4-5 cups sugar snap peas
- ¼ cup natural almond butter
- juice of 1 lime
- 2 tablespoons coconut aminos or gluten free soy sauce
- 1½ tablespoons coconut nectar or raw honey
- 1 clove garlic, minced
- ½ tsp grated ginger root
- ½ tsp sesame oil
- ¼ cup water, divided
- 2 tablespoons slivered almonds
- ½ tsp chili flakes
- In a bowl whisk together the almond butter, lime juice, aminos/soy, coconut nectar/honey, minced garlic, ginger, and sesame oil until smooth.
- In a large pan over medium-high heat pour in the sauce and warm for 1 minute.
- Add in the snap peas and stir to coat.
- The sauce will begin to thicken and may even clump, that's ok!
- Add in 2 tablespoons water and continue to stir the snap peas around in the sauce as they cook.
- The sauce should begin to thicken and bubble.
- Reduce heat to medium.
- After a couple more minutes add in the remaining two tablespoons of water and continue to stir the snap peas until well coated with the sauce.
- Remove pan from the heat and transfer to a bowl or plate.
- Sprinkle with the slivered almonds and chili flakes.
- Serve alongside your protein of choice and a side of rice or quinoa to make a full meal, or just enjoy the peas on their own!
Nutritionist in the Kitch