It’s hard to believe edamame has been around since the 13th century.
Edamame’s Japanese translation is “branched bean.” They’re actually young, green soybeans when they’re picked, so they’re soft rather than hard and dry like mature soy beans. If you want to get really fancy (and lazy), you can even buy edamame hulled from their skins at Trader Joe’s and other specialty food stores. In fact, we grabbed a package of hulled froze edamame from our freezer to help soothe my son’s black eye last week!
With just a little sea salt, these beans can go a long way- not to mention all of the high nutritional and health benefits they boast*:
- Just one half cup of these green beans is equal to 9 grams of fiber. In layman’s terms (for me), that’s the same as four (4) slices of whole wheat bread!
- They’re a natural source of antioxidants
- They contain no cholesterol
- They have very little saturated fat
- They contain 30% protein–80% higher than mature soybeans
My kids LOVE the combination of sweet and salt and crunchy.
I found this recipe in Whole Living Magazine, tore it out, and make it all the time.
I promise you’ll love this healthy snack mix.
- 1 cup frozen shelled edamame, thawed
- 1 teaspoon extra virgin olive oil
- Coarse salt
- ¼ cup dried cranberries
- Heat oven to 425 degrees.
- Arrange edamame on baking sheet and drizzle with olive oil and salt.
- Roast stirring occasionally, until crisp and golden on the outside (approximately 20 minutes).
- Let cool.
- Toss with cranberries and store in an airtight container for up to 5 days.