Healthy Living

My friend Liza said something very appropriate at the pandemic’s beginning. She said, “Self-care is not optional anymore.” I think that’s true, in whatever form self-care takes for a particular person. The occasional face mask or bath, exercise, daily check-ins with friends...I define self-care in my own head as “any pleasant activity that makes you feel calm, less stressed, or good about yourself.” Some of my own favorite self-care activities include going outside for a walk, reading a good/favorite book, and baths with a nice face mask.

But there’s a specific self-care thing I do that has become much more important these days: healthy cooking. Cooking in general, as this blog attests, is one of my own ways of self-care. But let’s be honest: not everything I make leaves me feeling exactly healthy afterwards. For example, the Red Lobster biscuits I made are wonderful, but after actually trying them, I have classified them as a very occasional treat! Healthy recipes, on the other hand, are things that (to me) leave you feeling both full and healthy afterwards. Some examples of healthy recipes for me include stir-fries, salads, and vegetable-loaded dishes, with or without pasta/rice.
From the food-related posts I’ve seen, both comfort foods and healthy recipes (or both together!) are having a bit of a moment right now. Many of us are no longer getting out of the house as often, or exercising as much or regularly as usual. So, a lot of folks, myself included, are trying to make more healthy recipes. From my own perspective, feeling healthy is particularly important for my self-care at the moment. Eating a variety of fruits and vegetables, making sure I get the vitamins and other good stuff I need, helps keep me in a good mood just as much as a long walk outside. Plus, a lot of my favorite recipes to make happen to be healthy ones, definitely a bonus!
My recipe for edamame-radish salad is definitely one of those favorites. Edamame is an excellent source of protein and iron, a very good thing if you’re like me and would rather not spend loads of money on meat all the time. It takes on a lot of different flavors, making it very versatile. I also am very fond of radishes and raw red onions, as well as olive oil and rice vinegar. So basically, this recipe is both a healthy one and a pleasant mix of some favorite foods for me! It’s also very pretty when it’s done, which is always a nice food benefit. Definitely something I’ll make again, for self-care purposes, even after the pandemic ends.

A nice meal shared with a friend.

Edamame-Radish Salad: Serves 2-4; original recipe here.*

1 package frozen edamame, shelled or unshelled
½-1 diced red onion (yellow or white will also do)
2 tablespoons rice wine vinegar, OR white balsamic vinegar
Salt to taste
⅛ teaspoon sugar
6-8 radishes, rinsed, tails and stems trimmed, sliced into matchstick shapes
Large splash olive oil

First, cook the edamame, either in the microwave or by blanching on the stovetop. If using shelled edamame, shell the cooked product and drain under cold water.
Mix the onions in a small bowl with the sugar, vinegar, and salt to taste. Marinate in the fridge for 15 minutes. Just before serving, toss the edamame and radishes with the marinated onions. Add olive oil and salt to taste; I like a balanced taste, where I can taste all the flavors equally.

* The salad doesn’t last very well overnight. If you store it in the fridge, the olive oil will congeal, though it’ll go back to liquid once it’s been exposed to room temperature for a bit. But it leaves a slightly off taste, so I recommend using this as a side dish or meal for 1-2 people.