This week’s Cooking with the Moms podcast is all about soy. Soybeans are a type of legume native to Southest Asia. They may be tiny, but soybeans are the most widely grown legume in the world with about 210 million tons cultivated annually. That’s a lot of beans! Foods made from soy include tofu, soymilk, edamame, soynuts, miso (soy paste), tempeh, soy burgers and soynut butter.
To explain how soy foods can fit into a healthy family diet we invited pediatrician, Dr. Alan Greene, to be a guest on the show. Dr. Greene is the author of several books including Raising Baby Green and Feeding Baby Green, and he has an award-winning website, DrGreene.com, cited by the American Medical Association as “the pioneer physician Web site” on the Internet. Soy foods often find their way on to Dr. Greene’s dinner table (he has four kids), so we asked him to weigh in on the health benefits of soy, the difference between whole and processed soy, and the role soy may play in heart disease and cancer prevention.
Here at Meal Makeover Moms’ Kitchen we’ve developed a bunch of recipes that feature soy including Mommy’s Edamame, Vegetable Garden Tofu Pie, and Tasty Tofu Nuggets. For the show we thought it would be fun to whip up a new recipe using soy milk, so we hope you give our Tropical Soymilk Smoothie a try!
Tropical Soymilk Smoothie
Makes 3 Servings
- 1 ½ cups light vanilla soymilk (we like Silk soymilk because it’s made with whole soybeans and is non-GMO)
- 1 medium ripe banana
- 2/3 cup frozen mango (4 ounces)
- 2/3 cup frozen strawberries (4 ounces)
- 1 tablespoon honey
1. Place the soy milk, banana, mango, strawberries, and honey in a blender, and blend until well combined.
2. Pour into individual glasses and serve with a straw.
Nutrition Information per Serving (1 cup): 150 calories, 1g fat (0g saturated), 35mg sodium, 34g carbohydrate, 3g fiber, 3g protein, 10% vitamin A, 40% vitamin C, 15% calcium
If you have a favorite tofu or soy recipe feel free to share it by leaving a comment. As always, we love hearing from you.