This corn and edamame salad is ridiculously easy to make, and full of the fresh goodness of hearty corn and beans. If you’ve got 5 minutes and an appetite, you two might want to meet…
Corn Edamame Salad
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Weekend Chef gives you delicious macrobiotic recipes ahead of time so you can prepare for a delicious macrobiotic weekend! A couple of weeks ago we found ourselves up north in a little cabin on Lake Superior with a wood burning stove and very few ingredients. But we had cornmeal, rice milk, baking powder, and salt… hmmm… I whipped these simple muffins up and we were both satisfied and quite happy with the results.
Simple Macrobiotic Corn Muffins
- Roughly 2 1/2 c. organic corn meal
- About 3 t. aluminum-free baking powder
- dash of salt
- Probably about 1 1/3 c. rice milk
- A generous pour of maple syrup
As you can tell, I was just throwing things into a bowl & mixing until this felt like a pretty thick mush - but it was all moist and happy mixing around together — not too thick… I spooned the batter into muffin tins that I had greased with olive oil, and baked them at about 375º for about 30 minutes - they turned out great.
Something a little different here on AGAD for your Friday… Beware the new campaign by the Corn Refiners Association to convince you, fellow Americans, that high fructose corn syrup isn’t as bad as the rap it has recently received. On their new website, (I hesitate to even put a link to it, but I know you AGADders are strong people and you’ll see right through it) the Association says that “HFCS” (is that an attempt to make a new name out of the formerly evil title “corn syrup”!?!) is “safe and nutritionally the same as other common sweeteners like table sugar and honey,” that “HFCS is equal in sweetness to table sugar,” and that “HFCS keeps foods fresh. It enhances fruit and spice flavors. It retains moisture in bran cereals and helps keep breakfast bars moist.”
… WHAT!!!!!!!!!!!
I often find that macrobiotics is as much of a history lesson as it is a creative way of eating:
The nifty web site Vegetarians In Paradise gives a nice synopsis of the history of corn. I’ve always known corn and its ancestor, maize, are native to North America and were cultivated and adapted by Native American communities. But I didn’t know it early origin. I just assumed corn-was-maize-was-corn.
Like many domesticated grains, corn started as a grass native to Mexico called teosinte. Native American farmers systematically collected and cultivated the plants that were best suited for human consumption until, viola, maize and eventually corn appeared. Well, it didn’t just appear—it gradually became the more familiar type of grain that we know today. It was such a staple of Native Americans that it was among the Three Sisters of squash, beans and corn.
All that to say, corn is a good whole grain native to North America, and I have a good recipe for you.
Your Macro Guide
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