Makes: 280g serving approx
Preparation: 15mns
Total: 20mns

Benefits:
Edamame, or soybeans, have been popular in China and Japan for thousands of years and are now readily available in most grocery stores. They’re low in fat and calories and high in protein, fiber and almost every other essential vitamin and mineral. Soybeans have great health benefits,however one must remember that they also contain active ingredients similar to estrogen - the recommendation is to eat them in moderation in order to reap the health benefits without causing imbalances in the body. This is a great alternative dip to serve at dinner parties, it is sure to have all your guests talking!

Ingredients:
225g frozen shelled edamame (green soy beans)
60g tahini paste
60ml water
½ tsp freshly grated lemon zest
Juice of 1 lemon (about 3 tbsp)
1 clove garlic, crushed
¾ tsp salt
½ tsp ground cumin
¼ tsp ground coriander seeds
3 tbsp extra-virgin olive oil
1 tbsp fresh flat-leaf parsley, chopped


Directions:

1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
2. In a food processor, puree the edamame, tahini paste, water, lemon zest and juice, garlic, salt, cumin, and coriander seeds, until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
3. Transfer to a small bowl, stir in the parsley and drizzle with the remaining oil.
4. Serve with the assorted crudites, or refrigerate, covered, for up to 24 hours.
   
   

Source: Food Network Kitchens

Makes: 4 servings
preparation: 45mns
Total Time: 60mns

Benefits:
This is a great Gluten-free vegetarian noodle recipe that features lots of heart-healthy fats (sesame & coconut oil, sesame seeds & cashews). Its also packed with vegetables of all colors, making it nutrient dense. Enjoy!

Ingredients:
Sauce:
1/2 cup cashew butter
2/3 cup water
4 tablespoons wheat-free soy sauce
2 tablespoons sesame oil
2 cloves of garlic
1 tablespoon fresh ginger
2 tablespoons miso paste
1-4 Thai peppers (depending on your spice tolerance)
juice from 1 lime
1/4 coarsely chopped cilantro

Toppings & Noodles:
1/2 thinly diced red pepper
1 tablespoon black sesame seeds
 1/3 cup cashews
1/2 cup firm tofu (optional)
1 cup diced kale
1/4 cup thinly sliced carrot
1/4 cup thinly sliced onion
1/2 a lime cut into wedges
1 package of rice noodles
1 tablespoon coconut oil

Directions:

1. Soak the noodles in warm water for about 30-45 minutes. Don’t pre-cook them or else they’ll get soggy once you add them to the hot veggies/sauce.
2. Blend all of the sauce ingredients except for the cilantro until smooth.
3. Mix in coarsely chopped cilantro but save one sprinkle to garnish the dish with at the end.
4. Cook onions, tofu, peppers and carrot in coconut oil on medium-high heat until the onions get slightly translucent and the tofu gets colored.
5. Add kale and a bit of water (2 tablespoons) to the veggies to steam quickly.
6. Turn heat down to low/simmer until water has evaporated.
7. Add noodles and lightly mix until the sauce covers everything and the noodles have cooked slightly (try one to test it).
8. Put into bowls and top with cilantro, cashews, a squeeze of lime and sesame seeds.
9. If you want more heat, dice a Thai pepper and sprinkle it on top.
10. Eat and enjoy!
    

Source: Paul Jarvis

Makes: 6 Servings
Preparation: 10mns
Total Time: 20mns

Benefits:
This recipe is extremely high in Calcium, with broccoli being top on the list of calcium rich foods and Sesame scoring even higher! Did you know that half a cup of sesame seeds contains three times more calcium than half a cup of whole milk? They are also very high in copper and magnesium and have cholesterol-lowering abilities. Broccoli is high in Iron, fiber and Vitamin C and is one of the best vegetables you could possibly eat!

Ingredients:
700g of Broccoli or Broccolini cut into pieces.
1 tablespoon light soya sauce
1 tablespoon boiling water
2 teaspoons honey
2 teaspoons toasted sesame seeds

Directions:

1. Cook broccoli in a steamer for about 5mns until tender, but be careful not to  overcook. You want the broccoli to retain its rich green colour.
   
2. Meanwhile, combine the sauce together
   
3. Serve broccoli drizzled with sauce and sprinkled with Sesame seeds.
   

Makes: 1-2 Servings     
Preparation: 10mns
Total time: 30mns

Benefits:
Fresh Edamame is a great legume (unlike processed Soy). A 1/2 cup serving of edamame gives you a lot of fiber: 9 grams, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini. It has almost as much protein as it does carbohydrate. It contains around 10% of the Daily Value for two key antioxidants; vitamins C and A. And for a plant food, it's quite high in iron, it has about as much as a 4-ounce roasted chicken breast.

Ingredients:
1 cup cooked & shelled edamame
2 tsp olive oil
1/4 cup of italian bread crumbs
1 tblsp flaxseed
Salt, pepper, and any other spices to taste (I like to use cayenne pepper)

Directions:

1. Boil the Edamame for about 10mns.
   
2. Preheat the over to 350°. Place cooked edamame in a bread pan, cover with olive oil, flaxseed, bread crumbs & spices. Cook for 15-20 minutes, or until mixture is golden. 
3. Remove from oven, serve warm and Enjoy!
   

Source: Andrea Biethman