Do you have those memories from your childhood that for some reason are more clear than others? The ones where you can remember every detail? St. Patrick’s Day holds one of those memories for me.
I was seven years old and in the first grade. Excited for the day’s festivities I was decked out from head to toe in a dark green velour sweatsuit. Standing in the bathroom my mom was tying green ribbons into my pony tails. She suddenly stopped and said, “What’s this?” Touching a bright pink spot just behind my ear, she eyed it suspiciously. Asking me if I felt okay she continued to tie the ribbon in my other ponytail and inspected that side of my neck as well. I said I was fine, wondering what the big deal was about a pink spot. It was probably just a bug bite.
Walking into the kitchen, I heard her on the phone with our neighbor. They’d had chicken pox at their house and my mom was quizzing her about them. She got off the phone and asked to see my tummy and back. I lifted my shirt and there they were…multiple bright pink spots matching the one behind my ear. My mom crouched down, looked at me and broke the news that I probably had chicken pox. It was the beginning of the itchiest, most miserable 10 days in my 7 year old life.
When I told my almost 7 year old first grader that story this week he smiled and said, “What are chicken pox Mom?” Thankfully he probably will never know.
Onto the recipe…Edamame Hummus. No, it’s not your typical Irish fare, but delicious…and…green.
This recipe comes by way of my friend Alyssa.
1 1/2 cup frozen shelled edamame
2 Tablespoons tahini
1/4 cup water
1 lemon (about 3 Tablespoons) juiced
2 teaspoons soy sauce
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground coriander
3 Tablespoons olive oil
1 Tablespoon fresh flat leaf parsley
Boil the beans in salted water for 4-5 minutes, or microwave, covered for 2-3 minutes.
In a food processor, puree the edamame, tahini, water, lemon juice, soy sauce, garlic, salt, cumin and coriander until smooth. Then drizzle in olive oil, mixing until fully combined.
Transfer to a small bowl and stir in parsley. Serve with cucumbers, carrots or small slices of toasted bread.
I know there are some folks that have issues with eating soy and I totally understand this. It’s something I think you have to educate yourself on to make your own decision. We don’t have it often (usually it’s this recipe), but if we do I get organic and non GMO. I’ve found with eating, like everything else, you just have to do what is best for your own family.
Have a safe and fun St. Patrick’s Day!