Because of the large amount of protein, Soybeans have historically been called “meat of the field” or “meat without bones.”
- Rich in Vitamins A and C.
- Great source of Calcium, Iron and fiber.
- Preserved or fermented lemons are soft and the whole fruit becomes edible, which is an excellent source of probiotics.
1 generous cup of fresh or edamame beans, 1 preserved lemon, 2 cloves of garlic crushed, handful fresh chopped cilantro, 1tbsp capsicum paste, couple olives, 1tbsp olive oil, salt and 2 cups of warm water.
- In a saucepan, over medium heat, put and stir together olive oil, ½ preserved lemon thinly sliced, garlic, fresh cilantro, capsicum paste and salt.
- Add water and take to a boil for 10 to 15’, then add edamame beans. Bring to a quick boil then reduce the heat to low setting and cook for 20’.
- Arrange the warm dish in a serving plate, place the remaining ½ lemon preserved thickly sliced and the olives.
How to make capsicum paste always handy
- Wash and dice 2 or more capsicums put them in a blender to become smooth.
- Place the mixture in a pan over medium heat until all the water is evaporated.
- Let it cool off in room temperature and divide the mixture in an ice cube tray and freeze.
- Then take the frozen capsicum cubes out the tray and place them in a Ziploc or container in the freezer. When needed take 1 cube at a time.
How to make preserved lemons
- Wash and pat dry the desired quantity of lemons. Cut vertically both ends of the lemon ¼ of the way though the fruit and fill up both ends with sea salt.
- Stuff the lemons into a Mason jar and store it in a dark and dry place for 1 month. The lemons will release their juice, no need to add water.
- After 1 month, it is ready, put the jar in the refrigerator to stop the fermentation.
To read the full article please download our Asana Journal App or purchase Issue 160 April 2016.