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Jul 16, 2018







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Salad Topped with Edamame

 
Large handful of mixed greens
¼ of a yellow pepper, chopped
½ avocado, cut into pieces 
1/3 cup edamame, shelled
¼ cup dried cranberries
¼ cup Goddess dressing
Handful of tortilla strips (or crumble up tortilla chips)
 
Toss ingredients together and enjoy!




Edamame
Perishables

06/19/14
By Allison Willson Dudas



 If you’re not into Japanese food, you might have no idea what edamame is. If that’s the case, you’re missing out! “Edamame” is the Japanese word for steamed (or boiled) young soybeans. Mostly served salted and still in their pods, they are delicious and a great snack or appetizer. Even my 15-month-old daughter loves them.

A soybean is a type of legume originating in Asia. According to the Encyclopedia Britannica (why, yes, people still use it!), the soybean is the most important bean in the world from an economic standpoint since it provides protein for millions in addition to ingredients for a number of chemical products. Brazil, Argentina and the United States are the leading producers of this mighty bean. While a number of people have allergies to this bean, those without aversions will reap its benefits. High in protein, filled with fiber and iron and oh so much more. Edamame are chock-full of nutrients.
How am I eating them these days? Well, I always love them steamed and salted, as they’re served in sushi restaurants. But they’re also great thrown on top of greens and in pasta salads. Check out my recipe below. — Allison Willson Dudas 





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