Story by: Norton Healthcare on October 4, 2016
Calcium is a superhero for your child’s bones, setting them up for a strong, healthy body later in life. And it’s hidden in some surprising places — like edamame and chickpeas!
Try this recipe for a calcium boost.
<strong>Crispy Edamame and Chickpeas </strong></p> <p style="background: white;"> <em>A perfect healthy snack or salad topping </em></p> <ul> <li> 2 16-ounce cans chickpeas (garbanzo beans), drained and rinsed</li> <li> 1½ cups unshelled edamame (two 10-ounce steam bags if you buy them in the pods), thawed</li> <li> 1 to 2 tablespoons olive oil</li> <li> 1 teaspoon salt</li> <li> ½ teaspoon pepper</li> </ul> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Heat oven to 400 degrees. Place chickpeas and edamame on a plate covered in paper towels. Place more paper towels on top, and pat chickpeas and edamame dry. Transfer chickpeas and edamame to a baking sheet.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Drizzle with olive oil, salt and pepper. Mix together with your hands until the chickpeas and edamame are evenly coated with olive oil and seasoning.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Bake for 15 minutes. Take out of the oven and, using a spatula, turn the chickpeas and edamame over and stir around. Spread back out into an even layer. Bake for another 15 minutes.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Remove the baking sheet from the oven and place on a cooling rack. Let the chickpeas and edamame cool for a few minutes before eating them.</p> <p style="background: white;"> <em>Note:</em> Cooking time may vary depending on oven. Be sure to check chickpeas and edamame frequently so they do not burn.</p> <p style="background: white;"> <strong>Calcium power numbers: </strong></p> <p> Chickpeas – 201 mg calcium in 1 cup of chickpeas</p> <p>Edamame – 504 mg calcium in 1 cup of shelled edamame</p> <p> <strong>Crispy Edamame and Chickpeas </strong></p> <p style="background: white;"> <em>A perfect healthy snack or salad topping </em></p> <ul> <li> 2 16-ounce cans chickpeas (garbanzo beans), drained and rinsed</li> <li> 1½ cups unshelled edamame (two 10-ounce steam bags if you buy them in the pods), thawed</li> <li> 1 to 2 tablespoons olive oil</li> <li> 1 teaspoon salt</li> <li> ½ teaspoon pepper</li> </ul> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Heat oven to 400 degrees. Place chickpeas and edamame on a plate covered in paper towels. Place more paper towels on top, and pat chickpeas and edamame dry. Transfer chickpeas and edamame to a baking sheet.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Drizzle with olive oil, salt and pepper. Mix together with your hands until the chickpeas and edamame are evenly coated with olive oil and seasoning.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Bake for 15 minutes. Take out of the oven and, using a spatula, turn the chickpeas and edamame over and stir around. Spread back out into an even layer. Bake for another 15 minutes.</p> <p style="margin: 0in 0in 0.0001pt 4.5pt; background: white;"> Remove the baking sheet from the oven and place on a cooling rack. Let the chickpeas and edamame cool for a few minutes before eating them.</p> <p style="background: white;"> <em>Note:</em> Cooking time may vary depending on oven. Be sure to check chickpeas and edamame frequently so they do not burn.</p> <p style="background: white;"> <strong>Calcium power numbers: </strong></p> <p> Chickpeas – 201 mg calcium in 1 cup of chickpeas</p> <p>Edamame – 504 mg calcium in 1 cup of shelled edamame</p> <p>
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