Wasatchveg

“Beans, beans the magical fruit,”  may be a better way of singing about beans now that we are all mature adults, right? Beans are magical, especially soybeans. They are one of the most versatile foods that Mother Nature offers.  Soy milk, made from soybeans, has become a popular alternative to cow’s milk for people who are lactose intolerant, vegetarian, vegan or just don’t want to drink cow’s milk.

Soybeans remain, after centuries, a major crop in China and other parts of Asia. In 1765, while still a colony of Britain, the Colonies were introduced to the healthy soybean. It wasn’t until the early part of the 20^th century that the US established soybeans as a substantial crop.

Soy milk contains a great number of health promoting components, such as protein, vitamin E, fiber and phytoestrogens. Phytoestrogens are plant-based chemicals that resemble the hormone estrogen. They are connected to the prevention of hormone related cancers; breast and prostate cancer being the major ones. There are more than 800 phytoestrogens and perhaps the most influential of them all are called isoflavones. These isoflavones can be found in rich abundance in a tall, cold glass of soy milk. They have been linked to help with osteoporosis, heart disease and many cancers.

Soy milk does not contain the harmful saturated fats and cholesterol that cow’s milk does. Thus, helping to protect your heart and health with a delightful, alternative that can fulfill all your cereal needs.

Worried About Soy Milk?

There has been recent paranoia about how phytoestrogen functions in the body, which has given soy milk a shady reputation. However, phytoestrogen has the potential to react in various ways when consumed. It can either promote estrogen in the body or act as an estrogen blocker. These varying chemical reactions make it difficult to find conclusive evidence since everyone’s body is unique.

Soy products can be found in almost anything you eat. Since the soy in many foods can be very processed and refined, finding a wholesome source of soy, such as soy milk, will allow you to reap the benefits without any of the worry. Eating should be enjoyable and not worrisome. Relaxing to a cold glass of soy milk or eating it on your granola sounds like a refreshing idea.

The majority of soybeans grown in the US are genetically modified, which are altered to resist a specific pesticide. Genetically modified soybeans tend to be nutritionally inferior to their organic relatives. Purchasing organic soy milk will allow your body to feel the full nourishing power of the soybean. Look for the little green label of USDA ORGANIC on your next carton of soy milk or even make your own. Here’s how

Ingredients:

1 pound of uncooked soybeans
1 quart of water
Half cup of brown sugar or cane sugar
1 slice of orange, or vanilla bean ginger.

Take the pound of uncooked soy beans and let them soak overnight in a bowl of water. The beans will absorb a lot of water so make sure there is plenty in the bowl. Drain the beans. Scoop a cup into a blender. Add three parts water to every one part beans.

Blend beans into a liquid pulp. Pour blended beans into a large pot. Repeat the same process for the rest of the soaked beans.

Bring pot of beans to a rolling boil. Stir frequently. A frothy foam may form on the surface which can be removed. Add brown or cane sugar to taste. Flavor the beans with the slice of orange, ginger or vanilla. You can add anything you want to flavor your beans (strawberries, blueberries etc). Boil for about 20 minutes.

Attach a piece of cheese cloth to another pot. Pour soy milk through cheese cloth. After all the milk has been strained, squeeze remaining milk from the pulp in the cheese cloth. Let liquid cool then refrigerate.

The left over pulp in your cheese cloth is called okara, which can be added to many other dishes; such as veggie chili.

Enjoy.