The holidays are over and winter is in full swing. This is the time we start thinking about our hopes, dreams and goals for the New Year. I usually write down a few goals and from time to time as the new year unfolds evaluate my progress.  I also make a personal and professional “to do” lists and then start checking them off during the year.  It provides me with a bit of a road map and a sense of accomplishment as I check them off (I’m a list junky).

Better health is usually on my list. My guess is health and things to do with health are usually one of the top goals for most. If you are reading this column, it is no surprise that I encourage all of you to begin incorporating soy into your diet.

If you are a woman and have been reluctant to do so because you are confused about the relationship between soy and breast cancer then this New Year brings especially good news.  A just-published study in the Journal of the American Medical Association (JAMA) found that consuming soy may actually improve the prognosis of breast cancer patients.  More specifically, among the more than 5000 Chinese breast cancer patients in this study, those who consumed the most soyfoods (about 1 ½ or 2 servings per day) were about 30 percent less likely to die from breast cancer or to experience breast cancer recurrence over a four-year period compared to patients with the lowest intake of soy….

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The holiday season is here and I hope you are enjoying the festivities and making it the most magical Christmas yet.

This year I suggested to my close friends that instead of exchanging gifts, we take that money and give to our favorite charities and they all agreed. With all the job losses, there will be many families in need of help. And besides, I don’t know about you but I need nothing except more time with family and friends.

Of course when you are spending time with family and friends, food is usually front and center.  My guess is you have holiday favorites; recipes that have been in the family for a long time or foods that family members always look forward to. Keep those on your menus but think about a couple new recipes this year. I am suggesting a new item for your family holiday meal – Brussels sprouts with edamame.

For some reason, I can’t get enough Brussels sprouts and they are trendy right now. We have been busy creating and testing recipes for a variety of uses, but one of the recipes I just love is this breakfast pita pocket. It’s easy and delicious and would be a perfect Christmas morning delight and a great way to incorporate a soyfood. It includes soy cheese and any other favorite flavor foods such as red or green chopped peppers, mushrooms or onions. This recipe is also one kids can help make, so let them get into the action. I promise you they will be more excited about eating food they have made….

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The holidays are right around the corner…again!  Food is always at the center of planning – the traditional foods your family always looks forward to, who likes what, what can be made ahead of time and what to do with the leftovers! And of course, I hope you think about how soyfoods can be added to any holiday table.

I grew up with having turkey for Thanksgiving and Christmas but I know many people have ham, beef, or pork. There are always leftovers to be made into sandwiches, casseroles or soups.  I am amazed when I hear people say they dislike leftovers…I think the food tastes better at the next meal. The flavors have more time to develop or marry with the other ingredients. Whatever the reason, please enjoy these recipes that use some of the leftovers but also include some soyfoods! Oh and I also included a fun and quick cookie recipe for the start of the holiday baking season.

White Chicken Chili
Slow Cooker Calico Beans
Toffee Bars

The leaves are falling, there is crispness in the morning air and fall is upon us. I absolutely love soups and enjoy creating my own and then serving with crusty hearty bread. Be sure to have on hand edamame, black soybeans and tan soybeans to add to your favorite soup or stew. But this time of year also reminds me of something much greater.

This fall, The World Food Prize (many call it “the Nobel Prize for the Food and Agriculture”), took place in Des Moines, Iowa. Notable speakers included Bill Gates, U.S. Secretary of Agriculture Tom Vilsack, along with executives from companies like PepsiCO, Archer Daniels Midland Co. and Duppont. This year’s theme was “Food, Agriculture, and National Security in a Globalized World,” drawing international attendees and additional speakers.

One World Food Prize Laureate is chosen each year for making food more accessible and prevalent. This year’s laureate, Dr Gebisa Ejeta of Ethiopia, developed sorghum hybrids able to withstand drought and devastation of weeds, thus dramatically enhancing the food supply throughout Sub-Saharian Africa.  As part of the prize, he will receive $250,000 to continue his work.

For the past several years, the United Soybean Board, World Initiative for Soy in Human health, Iowa Soybean Association and The Soyfoods Council have sponsored a lunch during this event. The lunch includes lots of soyfoods and we always get rave reviews. This year was no different! Please go http://www.TheSoyfoodsCouncil.com for reciepes served at the World Food Prize.

I have included a special soy chili recipe that celebrates the crisp fall weather.

From Your Kitchen to Mine,
Black and Tan Soybean Chili