Roasted Soybeans

Good evening!

I just found an easy, healthy snack that I actually enjoy eating!

That’s actually pretty cool, because up until now I’ve been snacking on fruit for it’s ease and convenience, but I felt like I was still consuming more sugar than would be ideal, especially on those days when I find myself eating 5-6 bananas. It’s still way better than having a candy bar, but I wanted to take the next step in my health and, more importantly, add some more variety to my snacks.

I’ve heard (and attempted) roasted chickpeas in the past, but half the time they wouldn’t come out crunchy, and the whole process had too many steps and was too fidgety for me. Then I found roasted soybeans!

In the US, soybeans have gotten a bad rap lately. It’s sad. Supposedly, soy is estrogenic. It is, but so is plastic and a myriad of other things. In fact, soy is less estrogenic than many other substances and can actually help to reduce estrogen-reactions in the body… but do what you like I guess.

However, for this reason, I’d never heard of eating roasted soybeans as a snack. I happened to have some dry soybeans on hand (I could only find them online – because, again, America). I simply soaked them, pre-roasted them for about 10 minutes to dry them, and then roasted them for 20 minutes at 350F. In the future, I’ll probably season them with a drizzle of olive oil and some salt between the oven escapades, but these were so good even plain! And seriously (whether you’re into soy or not), what’s healthier than munching on beans all day? They’re high in fiber, plant protein, and slow-digesting carbohydrates. I’ve been looking for ways to get more beans in my diet, and I’m thinking this snack will play a big role. (Sorry, I’m not a fan of hummus)

As always – Metta!