Lemon Dill Pilaf with Shrimp and Sauteed Kale

Today's inspiration: farmers market finds.

In the spring and summer months I make a weekly trip to my local farmers markets to buy as much fresh produce as possible. Mostly veggies and herbs. Some fruit. The big finds on my list usually are kale, salad greens, cucumber, fresh carrots, spring onions and whatever herbs I can get my hands on.

So this week, when I scored on dill, I felt it was necessary to put it to good use.

Usually my meals are one pot wonders, however this meals requires a little extra. Nothing crazy, but does need more than one pot/pan. I tend to cringe at this because that means more dishes, but sometimes, you gotta do it... for the love of food anyway.

I mean, just look at this bowl...

Effort pays off.

Lemon Dill Pilaf

For this pilaf I used a mix of two sprouted grain blends that include wild rice, brown rice, millet, quinoa and split pea. If I can find pre-sprouted grains, this is what I will buy. The reason? Well, sprouted means that they have taken grains that are sleeping (dormant) and have soaked them in water which wakes them up (activates), making them a live food. When grains are sprouted, it makes them more bioavailable to the body, which simply means that we are able to digest the nutrients and put them to use. Grains that are not sprouted are harder to assimilate.

Also, when you find products that have pre-sprouted their grains, they are gifting you with time. Yes, time. Because to sprout a grain, it can take many hours of soaking. Costco has a lot of sprouted grain blends.

One more tip: I always add more water than what is suggested on the packaging to make sure the grains are fully cooked and easier to digest. Typically it's about 1/2 cup more that what's recommended.

Ok, on to recipe...


  • 2 cups dry grain blend
  • 1 lemon, juiced
  • 1 tbsp fresh dill, chopped
  • 1 heaping tbsp coconut oil


  1. Add all ingredients to a large pot and bring to a boil. Cover, reduce to a simmer and cook for 15-20 minutes or until water has been absorbed.
  2. Remove from heat and keep lid on. Before serving, fluff with a fork.

Preparing shrimp

I like buying raw frozen shrimp so that when I cook it, all the flavours will be infused.

First things first, your shrimp needs to be defrosted. To do this, simply place your frozen shrimp in a bowl with cold water and let it sit for 5 minutes. Then drain your water, refill the bowl and let it sit again. But this time you're going to separate the shrimp, helping them to defrost faster.

Once your grain blend is cooking, get your shrimp defrosting. Once it's totally defrosted, get them coated and cooking...


  • 2 tbsp coconut oil
  • 25 raw shrimp, tails removed
  • 1/4 tsp garlic granules or powder
  • 1/4 tsp paprika
  • 1/4 tsp sea salt


  1. Preheat frying pan with coconut oil over medium heat.
  2. In a bowl, place seasonings on shrimp and toss them until they are fully coated.
  3. Place shrimp in the heated frying pan. Once they have turned pink on the side down, flip them over. Shrimp do not take long to cook and will be ready in about 5 minutes including flipping time.

Sauteed kale

And finally, it's time to get the kale ready.


  • 5 large leaves of kale, any kind, rinsed, de-stemmed and chopped
  • 1 tbsp coconut oil


  1. Heat coconut oil in a frying pan over medium heat.
  2. Add kale and mix in the oil, making sure all the leaves are covered.
  3. Cover and steam for 2 minutes.
  4. Remove lid and continuously stir the kale until its a vibrant green and slightly wilted.
  5. Remove from heat.

Now on to creating a beautiful meal.

For the kids: add some sea salt and serve!

For the adults: add some sliced spring onions, sea salt and a squeeze of lemon. BOOM! So good.

Feel free to share this recipe with those you love.


Much love,