Save those slightly salted green pods for your happy-hour appetizer. The more mature, neutral-colored soybean offers double the protein per cup compared to steamed edamame. Even better, this older (and much wiser) bean is what makes a delightful, non-dairy beverage. But if you’re concerned about genetically modified organisms in store-bought soy milk, consider making your own. It’s easier than you think. Plus, you’ll know you’re getting the complete nutritional profile, without added sugar, stabilizers or weird flavorings.
- In a large bowl with ample water, soak soybeans overnight.
- Rinse and drain soybeans. Add to a high-speed blender with filtered water and sea salt. Blend 3-5 minutes, or until smooth.
- Transfer mixture to a pot and bring to a soft boil.
- Skim and discard the thick foam that rises to the surface. Simmer for 15 minutes.
- Let cool for 15 minutes. Using a cheesecloth or fine-meshed sieve, strain the liquid and sweeten with maple syrup to taste.
- Drink up!