Our last days in California before heading back.
Already Magnus is talking about how it never rains in California, and that it is always raining in Paris.
I know he will miss the beaches, the bright cloudless skies and, most of all, his uncle and grandma. It is difficult to live across 4 time zones, our distance stretched over the continent and beyond.
But as we get prepared to pack out bags, we feast on pan fried shrimp with Sprouted Mung beans, peppers and cilantro with green lemon. Shrimp is a protein source dense with DHA Omega 3, Vitamin B12, Calcium, and Iron. Tossed with Sprouted Mung Beans gives the dish a nice crunch, with added Folate, Fiber, and Vitamin K. I cook them with the shells to preserve the juice for flavor and serve it whole on the table and let everyone peel them on their own. For Magnus, I peel them in advance and serve it with rice and Mung beans on the side.
We finished the meal with deep pink jackfruit that looked surreal with soft flesh and crunchy seeds. Jackfruit has good amounts of DHA Omega 3, Magnesium, Vitamin C and some protein. It is a beautiful fruit that can be combined with savory flavors, in a salad or in a chutney to accompany chicken or fish.
As the summer comes to a close, I think about how nice it was having Magnus at home all day, having picnics and playing outdoors. We will fly back to Paris to start the school year, with events, lunch boxes and birthdays, and even though I wish we could have an endless summer, I look forward to the joys of fall, with seasonal fruits and vegetables, and warming up to some nice stews and soups. For now, California will have to wait for our return in late fall…
Shrimp with Mung Beans
1 1/2 pound shimrp
1/4 cup sprouted Mung Benas
1 red pepper, chopped
1 green pepper, chopped
1 lime, zest and juice
1 lemon, zest and juice
a few sprigs of cilantro
1 garlic clove, smashed
2 tablespoons olive oil
1/ Wash the shrimp with peel intact under cold water and rinse for a minute, then drain.
2. Heat a large pan on medium heat.
3. Add olive oil in the pan, then add the shrimp. Quickly add the Mung beans, peppers and garlic.
4. Toss to cook the shrimp well until they turn pink, about 5–7 minutes, depending on the size of the pan.
5. Take off heat and put into a serving bowl. Drizzle the lime and lemon zests, salt and chopped cilantro. Toss well and serve immediately.