Ingredients:

 

1 cup soya beans

½ cup baking flour

½ finely chopped onion

½ teaspoon ginger paste*

½ teaspoon garlic paste*

1 green pepper paste*

½ teaspoon paprika powder*

½ teaspoon masala powder*

1 Tablespoon cooking oil

1 Tablespoon lemon juice

Salt to taste

Oil for frying if you are not cooking it in an oven

 

Instructions:

Boil soya beans for 30 minutes, then drain the water. Grind the soya beans. In a large bowl, combine all the ingredients and mix them well. Add water gradually to the mixture to make a dough.

Cover the dough for 15 to 20 minutes for it to rest. Divide the dough into small portions and then shape them into balls. Heat oil in frying pan over medium heat. Add soya balls and fry them until golden brown. You can also bake the soya balls in a pre-heated oven at 375F (190C) for about 15-20 minutes, or until they are golden brown.

Serve the soya balls hot with your favourite soup.

*NB: You can use any flavouring/spice of your choosing, or replace with others not listed here

 

Usefulness of Soya Beans

“Poor cooking is a sin.”

“It is a sin to place poorly prepared food on the table, because the matter of eating concerns the well-being of the entire system. The Lord desires His people to appreciate the necessity of having food prepared in such a way that it will not make sour your stomachs, and in consequences, sour tempers. Let us remember that there is practical religion in a loaf of good bread.” –Counsels on Diet and Foods, p. 251

I wish to share some information regarding the usefulness of soya beans. It is a nutrient-rich food and it offers numerous health benefits when consumed.

Soya beans are a source of high-quality protein and are rich in fiber. They also include Vitamins B, E, and K, and minerals such as calcium, iron, and zinc. Finally, it has a low saturated fat content (14% of the total fat content). Saturated fats increase cholesterol levels and thus increase the risk of heart disease. Soya beans can significantly lower saturated fat levels in the body because of the phytochemicals they contain.

Health benefits include heart health, as soya beans lower the amount of LDL “bad” cholesterol. High cholesterol is associated with cardiovascular disease, related to causing damage to the circulatory system. They also lower triglycerides, a major constituent of animal and vegetable fats. Soya beans also lower high blood pressure.

Furthermore, regarding weight management. Many women experience weight gain, particularly around the mid-section; soya beans support weight loss and maintenance.

Digestive health is another benefit we get from the soya bean. Its fiber content promotes regular bowel movements. It also fortifies the bones with calcium, vitamin K and other minerals. Its antioxidant properties act to slow the oxidation of other molecules in the body. Its Omega-3 fatty acid content supports cognitive functioning.

Soya beans provide menopause relief. Menopause is a natural biological process, but it can bring various physical, emotional and psychological changes. There are common problems associated with menopause, for example, hot flashes, causing feelings of heat, sweating, and flushing; night sweats—hot flashes that occur while asleep. The isoflavones that are found in soya beans can alleviate menopausal symptoms.

I am sure you agree with me that soya beans are nutritious, protein-rich, wholesome, healthy, energizing, nourishing, balanced and complete. Unfortunately, many people do not use soya for different reasons.

One of the common reasons that people state is the fact that soya beans contain trypsin inhibitors. Yes, this is true, but this should not hinder us from using soya beans. A trypsin inhibitor is a type of protease inhibitor, a protein that blocks the activity of trypsin, a digestive enzyme responsible for breaking down proteins into smaller peptides and amino acids we need trypsin to digest proteins.

There are various methods of removing trypsin inhibitors from soya beans. Firstly, you can boil them for 30–60 minutes. You need to boil the water first and then put the soya beans in while the water is boiling. Heat can deactivate trypsin inhibitors. Another method that you can use is soaking the soya beans in water. This activates enzymes that break down the trypsin inhibitors. I prefer soaking them overnight.

Finally, soya beans are very versatile. You can make soya milk, soya balls, soya snacks, soya mince, soya cocoa and various other dishes from the soya bean.

God should be praised, for He gave us nutritious food, yet sometimes we fail to identify what those foods may be. Let us ask God for wisdom, so that He would reveal to us what is good for our health. Amen

By Tumbikani Martha Pawindo