Superfood Spotlight: Edamame Goes Green for Spring

With the weather warming up—or heating up if you’re a Sunshine State dweller like me—in preparation for glorious spring, this time of year makes me crave all things green. Especially in the kitchen, amiright?!

And because I’m feeling Green Goddess-y at the moment, my latest recipe sorta resembles a leprechaun explosion. St. Patrick’s Day is next week, after all! The perfect appetizer for a weekend cookout, this fresh and vibrant take on hummus is also loaded with plant-based protein.

Gotta love health benefits disguised as flavor bombs, so feature this superfood spread at your next happy hour. Talk about a hit throughout swimsuit season!

Note: The recipe yields 6-8 servings, so you might need to adjust the ingredient count for larger gatherings. 

Ingredients: 

1/2 c. Edamame (shelled)

2 tbsp. Grapeseed Oil

1 Garlic Clove (minced)

1 Lemon (juiced)

1/2 tsp. Cumin

1/4 tsp. Sea Salt

2 Thyme Sprigs

Preparation:

1. Pre-heat a saucepan, filled with about 1 1/2 cups of Water, on a high stovetop setting.
2. When the water reaches a boil, add the Edamame and reduce to a simmer until the they have cooked thoroughly.
3. Turn off the heat and drain the edamame through a colander, then transfer them into a food processor or blender.
4. Add the other Ingredients to the food processor or blender, then puree until smooth.

Serving Suggestion:

For a gluten-free alternative to store bought crackers or pita bread, enjoy this Hummus with sliced avocado and julienned tubers—like carrots or parsnips. This is also a deceptively delicious way to entice the kiddos with fresh veggies during those after-school snack attacks!

Spring Has Sprung. Here’s a Smoothie to Celebrate.

With the weather FINALLY warming up and this life-giving season in full, glorious swing, let’s do a smoothie recipe!

Wanna cool off from a day spent soaking up the sun, while treating your body to essential nourishment at the same time? Sure ya do! So, whether you need to refuel after a workout, snack smart between meals, or stay energized and refreshed in the great outdoors, I’ve got a SUPER SMOOTHIE that will satisfy on all cylinders.

This blendiful thirst-quencher is also a  nutritional powerhouse — featuring protein packed edamame, Omega-3 enriched avocado, antioxidant fortified papaya, and vitamin loaded spinach.

But, if those health benefits don’t quite tickle your taste buds, maybe the lusciously creamy texture will. Trust me, getting more greens in your diet has never been so indulgent!

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Avocado & Edamame Green Smoothie

total time: 5 minutes; yields: 1 serving

Ingredients:

1 tbsp. Spinach (shredded)

1/4 c. Papaya (fresh or frozen, diced)

1/4 c. Edamame (shelled)

1/2 Avocado (peeled & diced)

1/2 tsp. Rolled Oats (whole grain)

1 tsp. Almond Butter (organic)

1 c. Cashew Milk (unsweetened)

1 scoop Greenberry Shakeology Powder (optional, if you’re an avid Shakeology fan, like me!)*

*If you’re looking for a natural protein powder but can’t afford Shakeology, I’d highly recommend checking out Fuel-6 from DailyBurn. This supplement is an excellent source of plant-based protein; plus it’s vegan, gluten-free, soy-free and dairy-free. Can’t beat those stats, right?

Preparation:

Combine these ingredients together in a blender and puree until smooth.

Springtime just got sweeter. Bottoms up, my fellow smoothie enthusiasts!

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P.S. Sharing is caring, so spread the love by re-posting this recipe on social media — or even feature your own blended concoction — with the hashtag #ShowUsYourSmoothie.

Quinoa & Edamame Burgers (a.k.a. Your Dinner Table’s Next Meatless Marvel)

Trivia Question: how does a self-proclaimed foodie, who really really loves veggie burgers, cope on Friday night when her boyfriend ditches her (but all is forgiven, Broski!) for some old-school Nintendo 64?

By creating a kickass recipe to satisfy said veggie burger cravings! Obvi.

I’m not vegan, but I do have a healthy appreciation for vegan cooking. So, that’s exactly what we have here — veggies, whole grains, and plant-based proteins.  Pure, nutritional deliciousness! And I can assure even the most committed carnivores out there that this burger hits the spot.

Nope. You won’t miss the meat.

Don’t believe me? Alrighty, then. Make it yourself. (I’ll just be over here, chanting: “told ya so!”)

• Ingredients:

1. 1/4 cup Quinoa (cooked)
2. 1 tbsp. Mushrooms (diced)
3. 2 tbsp. Roasted Red Peppers (diced)
4. 2 tbsp. Edamame
5. 2 tbsp. Rolled Oats
6. 1 tbsp. Dijon Mustard

• Preparation:

1. Preheat a small saucepan on a medium-high stovetop setting, then cook the quinoa according to the package instructions.
2. Preheat a small skillet on a low stovetop setting, then saute the mushrooms and roasted red peppers for 2-3 minutes.
3. Puree the edamame in a blender or food processor until coarsely mashed, then transfer to a mixing bowl.
4. Puree the mushrooms and red peppers in a blender or food processor until they reach the same consistency as the edamame, then transfer to the mixing bowl.
5. Add the quinoa, rolled oats, and mustard into the mixing bowl, then stir until the ingredients combine to form a slightly “mushy” texture.
6. Mold this mixture into patties (I made 1 large patty, but you could just as easily make 2-3 small patties), then transfer them to another skillet and turn the stovetop setting to medium.
7. Cook the burgers for approximately 5 minutes on each side, then remove from heat and allow them to cool slightly before serving.

• Serving Suggestion:

Play off the Asian-inspired flavor of the edamame by wrapping your veggie burger in a Nori sheet (dried seaweed) instead of a traditional bun. Not only will the crisp saltiness please your palate, but it’s also a much healthier swap-out.

In fact, while we’re at it, why not continue this plant-based theme we’ve got going and substitute cheese for cashew cream? It’s a snap to whip up and makes a tasty topper for our veggie burger.

Simply soak 2 tbsp. raw cashews in 1/4 cup water for 1-2 hours (feel free to skip this step if you’re pressed for time), then drain and toss the cashews into a blender, along with 1 garlic clove, 3 tbsp. lemon juice, and a pinch of sea salt. Puree these ingredients until smooth, then spread the cream on your patty.

 Aaaaaaand….Dinner is served!

It’s Meatless Monday. Make It Marvelous.

Even sworn carnivores won’t be asking “Where’s the beef?!” with this zesty twist on a classic Asian stir-fry. It’s loaded with protein (from the Edamame and Greek Yogurt), whole grains (from the Brown Rice), fiber (from the Sugar Snap Peas), and Vitamin D (from the Mushrooms). So, serve up a heaping helping of vegetarian deliciousness on this – or any – Meatless Monday. Going “green” never tasted so good!

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Kickin’ Horseradish Stir-Fry (yields approx. 4 servings)

Ingredients:

• 1 tbsp. Horseradish
• 1 cup Sugar Snap Peas
• 1/4 cup Rice Wine Vinegar
• 2 tbsp. Plain Greek Yogurt (non-fat)
• 1/2 cup Edamame Beans (shelled)
• 1/2 cup Shitake Mushrooms (chopped)
• 1 tbsp. Soy Sauce (low-sodium)
• 1/2 cup Brown Rice (cooked)

Preparation:

1. In a medium-sized saucepan, boil the rice, according to the cooking instructions on the packaging.
2. In a small mixing bowl, whisk together the yogurt, soy sauce, horseradish, and rice wine vinegar.
3. When the rice has finished cooking, add the peas, edamame, and mushrooms then stir thoroughly.
4. Stir the sauce into this mixture, then sautee the rice on low heat until the vegetables have softened.