Summer is a great time to enjoy locally grown vegetables. Be sure to grab the ingredients for this healthy and easy recipe on your next trip to the grocery store or farmer’s market.

This recipe is shared with permission from

1 head broccoli, chopped
2 cups bean spouts, rinsed
1 sweet red bell pepper, julienned
1 cup tomatoes, chopped
4 stalks celery, chopped
1 cup mushrooms, sliced
1/2 medium sized onion, chopped
1 clove garlic, chopped
1 inch ginger, peeled and chopped
1/2 cup cilantro, chopped

1/2 can coconut milk
1 lime, juiced
4 tbsp maple syrup
1/4 cup Bragg’s liquid aminos
1/2 cup natural peanut butter

2 tbsp coconut oil for sauteing
2 cups brown rice (I like Lundberg’s brown jasmin rice)
4 cups water to boil for rice
1/2 pound pre-cooked frozen shrimp, thawed.

Prepare rice according to package directions. While rice is cooking:
In a frying pan, melt 1 tbsp coconut oil at medium heat. Add chopped onion and garlic. Saute lightly for 2-3 min until soft. Add sauce ingredients, bring to a near boil and simmer for 4-5 min. Add broccoli and celery, simmer 2-3 min. Add remaining vegetable ingredients and shrimp, simmer an additional 2-3 min. Remove from heat and serve over rice.

Author: Sarah Heipel

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