FOR IMMEDIATE RELEASE
Date: March 24, 2015
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Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

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April is Soyfoods Month

Soyfoods for Spring: Immerse Yourself in Fresh Flavors of the Season

Ankeny, Iowa, March 24, 2015—If you look forward to spring because it brings with it your favorite seasonal foods, let soyfoods lead the way into warm weather culinary delights. It’s no coincidence that April is National Soyfoods Month. Nothing complements fresh asparagus or baby salad greens like the savory notes of soy sauce, tamari and miso. Protein-packed soyfoods also make it easy to create meals around spring ingredients.

Unlike many other high protein foods, soyfoods are low in saturated fat and have no cholesterol. A single serving offers from 7 to 15 grams of high-quality protein. Discover the benefits of soy not only as a protein, but also as a versatile ingredient to celebrate the flavors of the season. Here are a few recipe ideas from The Soyfoods Council to help you welcome spring.

Grilled asparagus with tofu tamari dressing is made with robust asparagus stalks and a dressing that combines water-packed soft tofu, lemon juice and lemon zest, chopped garlic, olive oil and sesame seeds. Grilled vegetables are a great way to welcome grilling season.

Roasted lamb with garlic mousse and miso mustard vinaigrette is another spring specialty. This recipe combines the flavors of white miso paste with other spring ingredients such as fresh mint, rosemary and edamame.

Spring chicken ideas focus on bright flavor combinations, such as One-Pan Spring Chicken with Asparagus and Edamame. You’ll find this and other recipe suggestions on the Soyfoods Council website.

Garden pea soup is a refreshing spring appetizer. Make it with pureed sweet peas and fresh mint, thickened with a little silken tofu and flavored with a bit of curry.

Fresh herbs and salad greens are some of the first culinary signs of spring. Basil lime dressing is one of the many herb-based dressing ideas provided by The Soyfoods Council. Ingredients include soft silken tofu, Greek yogurt, lemon and lime juice, green spring onions and fresh basil leaves. Try it with a salad of baby greens, berries, pecans and strips of fresh basil.

Berries and fruit flavors create light spring desserts. Sprinkle fresh raspberries or wild strawberries atop refreshing light bites like mini lemon rosemary pies. The pies are made with mini fillo shells dipped in vanilla-flavored candy coating. The filling combines lemon-flavored gelatin powder, firm silken tofu, sugar, non-dairy whipped topping, chopped fresh rosemary leaves and lemon zest.

For more spring recipe inspirations, research studies about soyfoods and your health, nutrition data and cooking tips, visit the Soyfoods Council website at www.thesoyfoodscouncil.com.
 
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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries.  In recent years they have become popular in Western countries because of their nutrition and health properties.  Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat.  In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer.  All individuals are well advised to eat a couple of servings of soyfoods every day.