Why Manuka?? Spring Green Curry with Wedderspoon

In our houses, stir fries are always on rotation. Using some basic pantry staples and whatever frozen veggies/proteins you have on hand - you can whip up an impressive meal in 30 minutes flat.

While a basic tamari and garlic sauce always works for stir fries, we kicked this meal up a notch with a green curry sauce that hits the perfect mix between sweet and spicy. Using a mix of lime, tamari, green curry paste, and honey, this sauce elevates a basic meal to “I can't believe this is homemade” status.

While we're talking sauces - we want to point out the importance of quality ingredients for optimizing not only the flavor, but the nutritional value of your homemade dishes. For this recipe, we are specifically using Wedderspoon raw organic Manuka honey rather than a typical sugar sweetener.  But why is this important?

First of all, let's talk honey in general. While there are valid ethical concerns about using honey, as it is an animal product, we’re big on giving facts and letting our readers make their own informed decisions about what to include in their diet. We're all different, and all have different needs and preferences! If you're not a honey eater - feel free to swap this ingredient for your vegan sweetener of choice!

For those of us that do eat honey - the source and the state of our honey is extremely important. Honey is an amazing sweetener, because in addition to its delicious taste, it's packed with vitamins and minerals like amino acids, b vitamins, calcium, magnesium, and zinc. Vitamins and minerals in something that tastes like candy? Sick. Except many store bought varieties are treated and pasteurized so that they won't harden or crystallize, rendering them void of the nutrients were seeking honey out for in the first place.

Because of this, raw & organic honey is always the way to go when choosing a honey. But Manuka honey is even more special. This honey, cultivated in New Zealand, has nutrient levels up to 4 times that of your typical flower honeys. Manuka honey is also high in enzymes, making it an awesome antibacterial. Manuka is so jam packed with good things, it's taken medicinally to help combat IBS, acne, eczema, allergies, and gingivitis, as well as being used topically to treat burns and ulcers and as a main ingredient in anti aging beauty masks.

Wedderspoon is one of the best sources of this special honey. They have different varieties and products that cater to your individual wants and needs, and in addition to being the first non-gmo verified honey in the world, they take pride in their sustainable harvesting practices and work to take special care of their bees. Now that's something we can get behind.

So whether you're whipping up this green curry sauce, or looking for an all natural health booster, check out Wedderspoon for Manuka honey you can trust. It's available on their website or at your local whole foods!

Now, let's cook.

INGREDIENTS

• 1 cup quinoa or brown rice, soaked overnight and rinsed

• 2 teaspoons coconut oil

• 1 small onion, diced

• 2 cloves garlic, minced

• Pinch of salt

• 2 ½ cups baby spinach, roughly chopped

• 1 cup frozen peas

• 3 carrots, peeled and sliced into rounds

• 2 tablespoons thai green curry paste

• 1 14 oz. can full-fat coconut milk

• ½ cup water or vegetable broth

• 1½ teaspoons Wedderspoon honey

• 2 teaspoons fresh lime juice

• 2 teaspoons tamari soy sauce

• Garnishes: a squeeze of fresh lime on top, crushed red pepper flakes

• Optional: Additional protein such as shrimp, chicken, or chickpeas

INSTRUCTIONS

1. To cook the quinoa or rice, bring a large pot of water to boil. Add the rinsed grain and boil for 30 minutes. If your water starts to overflow, reduce heat a bit. Once done, remove from heat, drain, and return the grain to the pot. Cover and let it rest for 15 minutes until ready to serve.

2. Next, heat a large skillet over medium, and add your coconut oil, onion, garlic and salt for about 5 minutes until soft. Then add your peas, carrots and cook for an additional 4 minutes until they begin to soften (but not quite).

3. Add the green chili sauce, coconut milk, water and honey and bring your mix to a simmer. Cook until the carrots are tender and cooked through, about 5 to 7 more minutes.

4. Next up - add in the spinach, allow it to wilt (this will happen quickly) and then remove your pan from the heat. Add lime juice and tamari (additional salt and/or pepper if needed).

5. Divide your quinoa/rice and curry into bowls and garnish with fresh lime or crushed red pepper flakes, and enjoy!