Edamame Recipe

This is a fabulous recipe that comes from the New York Times. The simplicity of preparation and ingredients really lets the soybean flavor shine...in fact, I think I'll make this for dinner.

Spaghetti With Edamame, Parsley, Garlic and Olive Oil

By MARTHA ROSE SHULMAN

This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.

The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.

1 large garlic clove, finely minced (more to taste)
Leaves from 1 bunch parsley
2 tablespoons extra virgin olive oil1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas
3/4 pound whole grain spaghetti if available, or regular spaghetti
1/4 cup freshly grated Parmesan (optional)

1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)

2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.

3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.

Yield: Serves four.
Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Hummus Wrap Recipe

This recipe features the Health Food of the Week: Alfalfa Sprouts!

Ingredients:
- 1 large tortilla (flour is fine but I like to use spinach or herb wraps when available for a little pizazz)
- 1/4 cup hummus
- 1/4 red pepper, diced
- 1/4 cup purple onion, cut into long strips
- a few slices of deli turkey (is totally just as tasty without for a vegetarian meal)
- 1/2 cup of some leafy green (I prefer romaine or spinach)
- a few pieces of diced up tomato, not too much to keep it from getting soggy
- a healthy handful of ALFALFA SPROUTS....these really make the wrap. trust.


Instructions (its so easy I feel silly calling it a recipe):
- warm wrap for 10-20 seconds in microwave to make it pliable
- spread hummus evenly across the inside of the wrap
- toss your ingredients a bit then dump them right onto the wrap
- fold the bottom first (crucial) and then tightly roll the rest up
- cut it in half diagonally or serve it whole like a burrito
- enjoy





Greatest thing about this recipe is that it is very versatile. It works with just about any vegetable you can think of so whatever you have on hand is fine. I've also tried this with mushroom, artichokes, avocados, zucchini....basically its really hard to mess this one up! Happy eating!

Health Food Of The Week

This week I have discovered a new favorite food, Alfalfa Sprouts! 

Alfalfa is known for having deep roots that can reach to depths of 20 to 30 feet, accessing nutrients not always available at the surface. So alfalfa sprouts offer distinct health benefits.

Facts

1. Alfalfa sprouts are rich in vitamins and minerals that help the development of bones. Alfalfa's contents include protein, calcium, carotene, iron, zinc and vitamins A, B1, C, E and K. Alfalfa can come in the form of seeds, leaves or tablets; however, consuming mature alfalfa sprouts offers the most benefits.

Antioxidants

2. Alfalfa sprouts are one of the most powerful plant sources of antioxidants. An antioxidant is a molecule that has the capacity of slowing down or even preventing the oxidation of other molecules, which can create free radicals. The presence of free radicals damages cells. Alfalfa helps prevent cancer and coronary heart disease because of its antioxidant properties; it also alleviates symptoms associated with menopause and osteoporosis.

Anti-Inflammatory

3. A compound in alfalfa sprouts inhibits inflammation, so they can be used to treat and manage pain by reducing swelling. Alfalfa sprouts are particularly useful for people with arthritis.

Immunity

4. The high saponin content in alfalfa sprouts give the immune system a boost. Saponin affects the intestinal tract by lowering bacterial population. Plus, the vitamins and minerals, particularly vitamin C, increase the body's ability to fight off infections. Alfalfa also increases the body's production of T-lymphcytes and interferon to improve immunity.

Disease

5. Alfalfa sprouts are also used to lower the accumulation of cholesterol in the liver. The plant estrogen found in alfalfa can improve the formation of bone and increase its density for people with degenerative bone diseases.

- Look to the next post for a yummy and healthy recipe using Alfalfa Sprouts!