Bean There, Done That….

Translated “greater bean” in Chinese, the soybean is a nutritionally packed legume worthy of the title.
Soybeans grow in pods. Their edible seeds are most commonly green in color, but can also be found in shades of yellow, brown, and even black.  ”Soy is one the most widely researched, health-promoting foods around. Soybeans’ key benefits are related to their excellent protein content, their high levels of essential fatty acids, numerous vitamins and minerals, their isoflavones, and their fiber.” ( The Soybean is the most widely used and researched legume in the wold. There are fresh soybeans (also known as edamame), dried soybean seeds, soymilk, soynuts, tofu, tempeh, soy flour, natto, miso… I think you get the picture. With all of these rich sources of soy, it can be easily incorporated into your diet.
Soybeans are an excellent source of protein for vegans and vegetarians. Regarded as equal in protein quality to animal foods, 1 cup of soybeans contains 57.2% of the Daily Value (DV) for protein. At less than 300 calories and only 2.2 grams of saturated fat, soybeans, which also have been shown to lower cholesterol levels,  are a much healthier and heart friendly option.
For more information on soy and its health benefits, visit
This week at the store, I did a demo of a new recipe, Edamame Hummus. People looked at me like I was strange when they saw the vibrant green bowl of dip and heard the words edamame and hummus in the same title. But, one bite and they were eating their words… so to speak! This dip is delicious on crackers, carrots, as a sandwich spread, on fish, on a salad…. you get the picture. Enjoy!
Edamame Hummus
– 1 1/2 cups Frozen, Shelled Edamame
– 1/4 cup Water
– 1 clove Garlic
– 2 teaspoons Braggs Liquid Amions
– 2 Tablespoons Tahini
– 1 Tablespoon Lemon Juice
– 2 to 4 Tablespoons Extra Virgin Olive Oil
– Sea Salt, to taste
Cook Edamame according to package instructions.
Place cooked Edamame, Water, Garlic, Braggs, Tahini, and Lemon Juice in a food processor fitted with an “S” blade and process until smooth.
Slowly drizzle in 2 Tablespoons EVOO while processor is running.
Stop and taste. Add Salt and remaining Oil to desired taste and texture.
GF Guy and I are officially moving into our new home on Memorial Day. The painting and floors will be done, but we won’t have our new bathroom or bedroom doors for a few more weeks. Oh well! C’est la vie! We are super excited!!!!!!!!!!!!!!!!! I will post pictures as soon as I can!

Party Food….

Confession….. I am exhausted…. I haven’t had a day off in almost 2 weeks. I work 10+ hour days in addition to my hour long commute. I have somehow still found the energy to cook. Probably because that is my release. But still…. I am pooped! Even the Energizer Bunny gets a little droopy now and then.

May is Celiac Awareness Month, so I am planning some exciting in-store events, and this weekend is the Autism Speaks Walk for Autism. Needless to say, life just keeps getting busier and busier. Sometimes I just wish someone would cook me dinner, wash my face, brush my teeth, and tuck me into bed.
Today’s recipe is one I demo-ed at work a few weeks ago. Enjoy!

Baseball season is here and GF Guy and his family are BIG fans! I used them as my inspiration for the in-store recipe campaign at work a few works ago. We all need fun finger food recipes to feed a crowd. This one is perfect to make the night before and then bake right before you are ready to turn on the Big Game. (PS- This picture is one I took for the product reps so they could get a basic idea of how we set up the product. Don’t make fun!)

Pizza Poppers
– 1 package Bob’s Red Mill Whole Gran Gluten Free Pizza Crust Mix
– 1 1/2 cups Warm Water
– 2 Eggs
– 2 Tbsp. Extra Virgin Olive Oil
– Yeast Packet (included in Crust Mix)
– 8oz. Shredded Mozzarella Cheese (or Vegan Mozzarella)
– 2 tsp. Italian Herbs
– 1/4 cup Extra Virgin Olive Oil
– 3 Tbsp. Parmesan Cheese (or Vegan Parmesan)
– Muir Glen Pizza Sauce (for dipping)
In a large bowl, combine water and yeast. Let stand a few minutes.
Add eggs and 2 Tbsp. oil to the mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leaving dough in a bowl, split in half, cover with plastic srap and allow to rise for 20 minutes.
Preheat your oven to 400 degrees and grease 3 pie pans, or 1 large jelly roll pan.
Pinch off dough in walnut size pieces as you go.
I each piece of dough place about 1 tsp. Mozzarella Cheese. Seal dough around the cheese and place seam side down in the pie pan.
Once assembled, combine Oil and spices and brush over the dough balls. Sprinkle with Parmesan Cheese.
Bake at 400 degrees for 18-20 minutes until golden.
Serve with warm pizza sauce.
What is your favorite party food? Mine is Veggies with Peach and Mango Salsa for dipping!