Edamame – with Sriracha Sea salt and Meyer Lemon
Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top the list. Not only that I love it, but my kids adore soybeans especially in the pods. I guess it’s more fun to pop them out of their pods. If you never have them please do, of course, if your diet permits it or if you are not allergic. They are just wonderful to snack on, and even you can pack them for school or work.
The edamame is immature green pea pods of the soybean plant. It is naturally gluten-free and low calorie, contains no cholesterol and is a fantastic source of protein, iron, and calcium. It is an especially important source of protein for those who pursue a plant-based diet.
Edamame contains manganese, vitamin K, potassium, and magnesium. Manganese helps in building strong bones while vitamin K plays a role in adding to bone density. Both potassium and magnesium contribute to preventing the onset of osteoporosis. Also, soybeans contain antioxidants which help the body rid itself of radicals and toxins. This is useful in strengthening the body’s immunity.
That is just a few facts about it.
I will explain now my favorite way to prepare them.
EDAMAME - with Sriracha Sea salt and Meyer Lemon
- 16 Oz 1lbs. Frozen Edamame
- 1/2 Meyer Lemon
- Sriracha Sea Salt to taste
Bring water to a boil in a large pot or wok.
Carefully drop the edamame in the boiling water.
Cook for four to five minutes, then drain using a colander.
Place edamame in the glass container and drizzle with lemon juice, using half of the ripe lemon.
Sprinkle pinch or two of Sriracha sea salt.
You may steam the edamame using a double boiler, or place microwave-safe glass bowl, add water and edamame and cook for one minute and 30 seconds. Nowadays we have frozen vegetables with a bag that you can place in the microwave, so that is also one of the options, just follow package instructions. I get mine at Kroger, frozen section by private selection.