>> Saturday, June 4, 2011
The weekend is here. Hello!
June is here too. Hi too, but I just didn't expect you in such a hurry!
How can it be that I haven't accomplished much this year and we're already half way through the year?
Especially if I continue to get through my weekends like this.
And by 'this', I mean something along the lines of sleeping in and long lazy breakfast.
But in my defense, breakfast shouldn't be hurried.
I've enough of breakfast on the run in my life that I almost think they should be banned.
While recovering from my wisdom teeth extraction a few weeks ago, I've learnt how to eat properly again.
Slowly. Purposefully. With intention. Savouring each bite. Not gulping down. Sitting down (the multi-tasker in me used to eat and run errands at the same time). T.V off. Away from computer or any techie devices. And preferably with good companies (but alone is also do-able too!).
So, edamame beans is a type of green soybean that is normally cooked in salted water and eaten as a side dish in Japanese (and sometimes Chinese) cuisine.
It is also something that we could all do with more off as it's loaded with carbs, protein, dietary fiber, omega-3 fatty acids, folic acid, manganese and vitamin K... Good healthy food to start the weekend ensures a happy and productive weekend (disclaimer: not tried and tested but will report back with my results post-weekend).
This morning, I've chosen to have my edamame beans pureed (with almond milk) and added to my pancake mix. The taste the beans wasn't prominent in the pancake so next time I will definitely use more in my recipe, but it does add a beautiful faint green colour to this breakfast food.
Edamame Beans Pancakes
Inspired by Masa
- 1 cup all-purpose flour + 2 tbsl whole wheat flour
- 2 tbsp honey or agave nectar
- 2 1/2 tsp baking powder
- 1/2 cup cooked edamame beans (you could use up to 3/4 cup)
- 1 cup almond milk (or regular full cream/skim milk)
- 1 1/2 tbsp oil (I used rice bran oil)
- 1 egg
- sprinkle of salt
- honey (to taste)
1. Put the edamame beans and the milk in a blender and mix until smooth.
2. Whisk together the bean mixture from previous step, oil, honey and egg in a bowl.
3. Combine with the dry ingredients - flour. baking powder, salt.
4. Heat a nonstick pan with few drops of oil and ladle some mixture into hot pan. This recipe will make 3 large/thick pancakes, or 4-5 smaller pancakes.
Don't forget to top with some good quality honey too!
This weekend I'm going to be celebrating Dragon Boat Festival by eating lots of zongzi (sticky rice stuffed with fillings in bamboo leaves!)
And I also have a flight to catch to go back to my other 'home'!
Sounds like a busy weekend already methinks!
Happy weekend and talk to you soon!