Doesn’t it seem like every week there is another controversial food being discussed that leaves you questioning what you can or can’t eat?
This week on my blog, I discussed the pros and cons of eating soy products. My research left me with the conclusion that soy offers great nutritional benefit for most people, and it’s certainly a good way to add plant based protein into your diet (1/2 cup of tofu or 1 cup of edamame = 20 grams of protein). Some individuals do need to take pre-caution and consult with their doctor before consuming soy products. In particular, if you have kidney or gallbladder problems, soy may not be right for you (I encourage you to read more on my blog). The main takeaway -you must be diligent in consumung only organic, whole soy and eat soy products in moderation.
I enjoy cooking with soy, because it’s so versatile. There is a soy option to fit everyone, and this week I took my recipe inspiration from one of my family’s favorite foods, sushi!
While we love the flavors of sushi, it’s not always convenient to go out for it. I’ve even tried to make it at home, and end up with a mess, it’s just not that easy 🙁 I’ve decided that piling all the yummy ingredients in a bowl is much more my style, so I created a salad that takes away the difficulty factor of sushi, but keeps all the flavors…a hint of sweetness from the seasoned rice, earthy umami from the nori, a kick of nasal burn from the wasabi, with freshness of green onions and pop of edamame.
As a bonus to this recipe, I’m also including links to five more of my personal favorite soy based recipes. I know you will love them, but please remember, everything in moderation…I only eat soy a few times a week, and recommend that you stick to no more than 3-4 servings of soy weekly.
Edamame is the raw form of the soy bean, remember that 90% of soy in the U.S. is genetically modified, and only purchase organic edamame. Edamame is one of the few plant sources of complete protein, and offers very high levels of folate. Edamame provide us with immune boosting properties, cholesterol lowering phyto-chemicals, and will keep you feeling fuller longer!
Radiant Edamame Sushi Bowl
Serves 2
Ingredients:
1 cup sprouted organic brown rice, steamed (prepared)
1 cup organic edamame
1 medium organic cucumber, peeled and julienned
2 organic green onions, sliced thin
½ large sheet of organic nori, cut into thin 1 inch strips
1 large organic carrot, shredded
1 medium avocado, peeled, diced
1 T toasted sesame seeds
2 T pickled ginger, chopped
Rice Seasoning:
¼ cup organic rice vinegar
¼ cup raw coconut nectar (I use Coconut Secret)
2 pinches salt
Dressing:
2 T warm water
1 tsp wasabi powder
2 T raw coconut aminos (I use Coconut Secret)
1 T fresh ginger juice
Directions:
In a sauce pan, add the rice seasoning ingredients of vinegar, amino’s, and salt. Bring to light bowl, stir until ingredients are blended, and remove from heat. Fold this sauce into the prepared cup of steamed rice, and mix thoroughly, refrigerate for approx. 20 minutes, until fully chilled.
Prepare dressing ingredients, start with wasabi powder base, dilute with water. Add additional ingredients of coconut aminos and ginger juice and mix well. Adjust wasabi level according to your desired preference.
Add remaining ingredients to chilled rice blend, hold the avocado and nori top salad with these as edible garnish. Serve chilled.
Additional soy recipes that I love:
Super Green Edamame Summer Rolls
Brown Rice, Miso Glazed Tofu Bowl with Kimchee
Swoon Worthy Vegan Chocolate Pudding
