Soybeans (and chickpeas) are foods that help with hot flashes! They serve to protect against bone loss and cardiovascular risk by reducing blood pressure and cholesterol. Soy is also associated with lower breast, endometrial and colon cancer risk. Here we are talking about organic, non-GMO, fermented soy – miso, tempeh, natto. We recommend against highly-processed products like soy milk and soy-based smoothie powder. Also, in terms of time-honored Japanese diets, people eat soy in moderation, rarely consuming more than a couple of servings per day.
As women who get hot flashes are at greater risk for heart disease and osteoporosis, we don’t want to just motor through them. Sage+Sisters is all about comfort and happiness now AND long-term prevention. We want to make the changes that support our bodies to both reduce our hot flashes and lower our risk of disease. So here’s to soy!
This miso peanut butter salad is a crowd-pleaser and even goes over well with an adolescent crowd. It’s got protein and crunch and green goodness all mixed in together. Make sure to include the cilantro and peanuts for incredible flavor! If you are in menopause and have younger family members, this recipe could be great for everyone at the table. It’s a bit addictive and comfort food-y at the same time.
Also try flaxseed, maca and shatavari for hot flashes. Sign up for our Hot Flash + Longevity program here to learn more about how to reduce your hot flashes through nutrition.
This recipe is based on Yotam Ottolenghi’s recipe. You can see what he is up to here.
For the Roasted Chickpeas
- 4 cloves garlic minced
- 1 inch ginger finely chopped or grated
- 2 Tbsp. white miso
- 2 Tbsp. peanut butter (organic unsweetened)
- 2 Tbsp. lime juice
- 1/3 cup olive oil
- 1 tsp. Red chili flakes
- 1 Tbsp. cumin
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 cans chickpeas drained and rinsed
For the Salad
- 2 radishes thinly sliced
- 1 cucumber halved, seeded, and cut into thin half-moons
- 1/2 red onion diced
For the Salad Dressing
- 1/3 cup olive oil
- 2 limes juiced
- 2 Tbsp. maple syrup
- 1 clove garlic minced
- cilantro for serving
- 1/2 cup chopped peanuts organic
- 2 in shallots quickly fried in olive oil until crispy
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain and rinse the chickpeas, and toss them with the the Roasted Chickpea ingredients until mixed well. Spread evenly on the baking sheet and cook for 20 minutes.
- Prepare the dressing and the salad ingredients, and toss the salad in it's dressing. Serve on a platter or large bowl with the salad, the chickpeas on top, and then garnished with crispy shallots, chopped peanuts, and cilantro.