Health Kick Week: Edamame Dip - Sweet Potato Chronicles - Sweet Potato Chronicles

Health Kick Week: Edamame Dip

If you're any­thing like Ceri and I then you and your fam­ily need to get your nutri­tion back on track. Like most, I spent the hol­i­days indulging. I used a bored moment on a flight home from the States to do a men­tal tally of all the shame­ful foods that are now nes­tled on my thighs. I'd share it with you, but you'd no longer take advice from me on healthy recipes for your family.

You can look for­ward to a nutri­tion packed din­ner and tasty treat later this week, but this yummy dip is also a sure thing. Don't feel under­whelmed here. A great snack always has merit. Many of our moms tell us they need some­thing  to take the bite out of  their kids hunger until they can get din­ner on the table. A tiny bowl of this pro­tein filled dip with some toasted pita points and you'll have some peace to whip together your nightly bril­liance. It can also be pre­pared in a flash–during nap time, before the mad dash to get them from school, the night before or, hell, have the babysit­ter do it. They can't screw it up. 

Edamame Dip

1 cup organic frozen edamame
2/3 cup packed fresh basil leaves
1/4 cup olive oil
1 tea­spoon grated lemon zest
3 table­spoons lemon juice
1/4 tea­spoon salt

Method

In a pot of boil­ing water, cook edamame accord­ing to pack­age direc­tions. Drain. If you couldn't find the shelled ver­sion, shell the beans.

Trans­fer to a food proces­sor along with the basil, oil, lemon zest, lemon juice and salt, and puree until smooth.

Scar­lett grated the lemon with a lit­tle help from her dad. She's knicked her knuck­les before, so we always assist her with this part of any recipe. She also insisted on mak­ing some lemon­ade while she was at it. We get side­tracked often, but I don't mind. Some­times killing time is the name of the game. Besides, it was pretty good.

We ate the dip with some baked sweet potato chips, but toasted pita or your favorite crack­ers work great too. Our first time out with this, Scar­lett found the bite of the lemon too much, so I've mod­i­fied the recipe. She does like the sweet­ness the basil adds. She also likes dunk­ing just about any­thing in dips, so this is a nice twist on the usual hummus.

I had to add this pic­ture of the apple and cracker "house" Scar­lett erected after her din­ner. She informed me that it was "per­fect for the blog." Since she checks our work, here it is. Don't judge.

  

8 Comments

  1. Karen says:

    Thanks! Love the idea of edamame dip, am mak­ing this for sure–just have to go pick up some basil.

  2. Terra says:

    I didn't have the ingre­di­ents but loved the idea of an after-school dip so I used an avo­cado and some peas that I had in the fridge with lemon and olive oil. So good and Rosie will love it (if there is any left when she gets home). Thanks for the inspi­ra­tion, as always. Next time I'll make it with edamame. Yum!

  3. Laura Keogh says:

    Hi Terra. Thank you so much for your note. You ver­sion sounds deli­cious too. I'm going to try it!

  4. Laura Keogh says:

    Hi Karen. Thanks so much for your note. Let me know how it comes out. Hope you like it.

  5. Lesa says:

    Scarlett's right. That house of apple and crack­ers IS per­fect for the blog. Hop­ing for a more exten­sive food meets archi­tec­ture post in the future…

  6. Laura Keogh says:

    Work­ing on fur­ther food meets architecture.…Frank Gehry should be worried.

  7. Libby says:

    Love the dip, and Scar­lett is right, her post­mod­ern struc­ture IS per­fect for the blog!

  8. Laura Keogh says:

    Hi Libby. Scar­lett is so thrilled you agree. Thank you so much for reading.

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