Okay, the rainy season this year is not giving us a break, but you know what? If I have to look at my case, with the arrival of the third trimester, leg cramps (damn hormones), and a belly that blocks the view of my feet and makes any of mine move uncomfortable (my walk is similar to that of an orc right now), staying at home has never been easier.
I continue to keep the 10,000 steps a day (divided into different times of the day) to keep myself active, but the recall of the fresh air conditioning at home makes everything more difficult.
Should I invest in those little portable fans that girls carry around in their handbags, have you ever used it?
I’ve always thought they were like toys, and although during the summer they pop up like mushrooms in the hands of teenage girls, maybe it’s time to give it a try.
Anyway, after this real-life intro that shows my current state of confusion (again, damn hormones), I want to recommend a recipe recently discovered and proudly added to my recipe book.
If the word hummus is familiar, maybe Edamame is a little less.
Edamame are soybeans, boiled or steamed, salted, and served as a snack still in the pod.
Japanese (and not only) love to eat them in the summer evenings, after a long day of work, together with a good glass of cold beer.
Trust me, they are a real little moment of joy.
They are harvested between July and the end of August (depending on the variety and the area in which they grow) and can easily be bought at the supermarket sold fresh or frozen (the latter can be found all year round).
In summer they enrich various dishes of Japanese culture, from rice to simple fresh salads, to hamburgers and soups.
Not to mention the Japanese culture of making the sweet and savory snacks found in the combinations “seasonal”. In summer you can find a lot of them based on edamame!
This hummus is a combination of two main ingredients, both delicious and very healthy, edamame and tahini. Together with them, we’ll also add some coriander, and if you want, some spinach leaves, which is not essential, as they won’t affect the taste of this hummus much, but they will certainly help to make it a beautiful green color.
This hummus is perfect with raw vegetables, on toast, onigirazu, inside the sushi, with grilled bread, but also as a condiment next to cereal salads.
2 cups edamame
60 ml tahini
60 ml of lemon juice
1 small garlic cloves
2 tbsp olive oil
2 tbsp water
30 gr coriander
1/2 tbsp salt
In a food processor, combine tahini, lemon juice, and olive oil.
Process for 30 seconds.
Add edamame, garlic, coriander, salt, and process until everything has blended.
Add a little water until the ideal consistency is reached.
This hummus can be stored in the fridge in a sealed container for 3-4 days.
-> You can also enjoy Fluffy Bao Buns (Vegan Recipe)