This has to be one of the easiest throw-together dishes in the history of healthy living! It is super healthy, and super quick to make… I mean, I’m talking all of THREE steps and you have a delightfully fresh, crunchy, and delicious lunch or main meal side dish. You could go to town and add a few goodies to flesh it out further if you like (think avocado, toasted cashews, marinated tofu…), but quite honestly, I think it is perfect in its simplicity.
300g of frozen, shelled edamame beans
1 large cucumber, thinly sliced
2 cups of fresh snap peas (if not in season, buying frozen and defrosting with the edamame beans is perfectly fine!)
1 spring onion, finely sliced on the diagonal
2 tablespoons of tamari soy sauce
¼ cup of rice vinegar
1 tablespoon of coconut sugar
2 tablespoons of toasted sesame oil
2 tablespoons of toasted mixed black and white sesame seeds
¼ teaspoon of crushed garlic and/or ginger
Nutrition Bite: Did you know that edamame beans are whole, young soybeans, harvested before they ripen? In all honesty, I was a qualified Nutritionist before I learned that little fact! However, I have known their many varied health benefits for quite some time and can’t get enough of these little morsels of goodness in my diet! Edamame beans are a great source of vegan protein. They are also a great vegan source of iron and calcium. These guys are low in calories, and like meat and dairy, are a complete source of protein, meaning that they provide all the essential amino acids that people need, that the body cannot produce itself. Healthy for all, but an exceptionally healthy addition for those following a vegan diet who want to ensure their nutritional needs are being met!
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