Soy always gets a bad rap, so let's set the record straight. Minimally processed soy products can be a good source of plant-based protein. Tofu, tempeh, edamame, and sugar-free soy milk can be part of a balanced diet. Longitudinal population studies looking at both genders have shown that regular ingestion of these types of soy are associated with a decreased risk of hormone-driven cancers in both men and women.
Soy products that contain concentrated soy protein isolate are a different story and I would stay away from them. These products are made by isolating the protein in the soy. Aside from being a highly-processed food or supplement, isolating a specific compound in a plant may decrease the benefits as there are specific synergistic interactions inherent to whole foods.
I like to include tempeh, tofu, and edamame on a weekly basis. I am able to get organic most of the time and I even have a company that delivers organic tempeh straight to my door. Check out @holytempeh on Instagram if you are over here in Israel.
3 cups Frozen, shelled, & thawed Edamame
1 tbsp Sesame oil
1 tbsp Sesame seeds and nigella seeds
1 tsp Sea salt (flaky)
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
In a bowl, combine the edamame, oil, sesame seeds, and salt. Spread the mixture onto the prepared baking sheet.
Bake for 15 to 20 minutes or until golden. Eat as they are or add to salads.