photo provided courtesy of elanaspantry.com
ingredients
1 pound (raw) shrimp, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon agave nectar
½ teaspoon celtic sea salt
¼ teaspoon chipotle chile, ground
1 egg
½ cup cilantro, finely chopped
½ cup blanched almond flour
3 tablespoons grapeseed oil, for sautéing
directions
- Place shrimp in food processor, pulse until finely chopped
- In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, chipotle, egg and cilantro
- Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
- In a large skillet, over medium heat, warm 1 tablespoon oil
- Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
- Repeat with remaining cakes
Makes 12 cakes – Serves 4
recipe courtesy elanaspantry.com
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Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.
Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.
A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.
She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.
In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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This looks like a tasty recipe with potential. But I would consider a few things for people with concerned about toxins, chemicals and/or digestive issues.
For one recent information states that over 80% of the shrimp bought for consumers in the U.S. are from foreign sources many of which are not subject to chemical restrictions that exist in the U.S. and are farmed or collected in toxic waters. So the best bet here is to know the source of the shrimp you are getting.
Second, is the use of agave with the other ingredients is bad food combining as you have a sugar sweetener combined with various proteins. Some people with digestive issues would not do well on this. Plus the recent press about the safety of agave suggests the possibility that it is not the low-glycemic sweetener that it has been marketed as, but after processing it is now suspected of being highly glycemic.
Don’t mean to be a party pooper or to rain on the parade of the poster. The recipe looks tasty, but for most of us on the list, think of variations that you could use that might make it an even healthier meal for you. JMHO.