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Joy of Daily Soy
 (Family Features) - As more Americans strive for smart, simple ways to live well each
day, nutrition research continues to draw attention to the health
benefits of incorporating more soy into daily diets. Clinical
studies continue to suggest that diets low in saturated fat and
cholesterol that include 25 grams of soy protein a day may reduce
the risk of heart disease. One of the simplest ways to add soy to
your diet is with soymilk. In fact, almost everything that can be
done with milk can be done with soymilk — including using it in
everyday recipes.
Chef to the stars Akasha Richmond incorporates silky smooth
soymilk into many of the recipes featured in her new book,
Hollywood Dish. "Cooking with soymilk is an easy and delicious
way to get your daily soy," she says.
Soymilk has quickly gained popularity not only as a dairy
alternative for those who are lactose intolerant, but also for
its health benefits: low saturated fat, lots of protein and no
cholesterol. Nutritionists recognize soy as a great source of
cholesterol-free protein, essential Omega-3 fatty acids, calcium
and other key nutrients. Popular products like Silk Soymilk offer
an easy, convenient way to improve your diet, reduce heart
disease risk, encourage bone health and promote overall wellness.
And the bonus? According to a recent study in the American
Journal of Clinical Nutrition, soymilk products fortified with
calcium carbonate — like Silk — offer as much readily absorbable
calcium as the naturally occurring calcium found in dairy milk.
Soy foods like Silk Soymilk are rich in the vital nutrients
needed for optimal bone health, including calcium, protein and
vitamin D.
For more information, recipes and the latest information on the
health benefits of soy, log onto the Daily Silk at
www.SilkSoymilk.com.
As easy as 1-2-3When it comes to substituting soy for dairy, there's nothing to it:
Serves 6 3 large eggs 3/4 cup Silk Nog or Vanilla Silk 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 6 (1-inch thick) slices cinnamon swirl or any sliced bread 1 tablespoon unsalted butter Maple syrup or fruit Sifted powdered sugar In large bowl, whisk together eggs, soymilk, vanilla, cinnamon and nutmeg. Place bread slices in flat casserole dish and cover with egg mixture. Let soak 5 to 10 minutes. Heat non-stick skillet over medium heat and melt 1 tablespoon of butter. Add slices of soaked bread and cook until golden brown. Top French toast with maple syrup or fruit and sprinkle with powdered sugar. 
Cornflake-Crusted Chicken Tenders With Honey Mustard Dipping SauceServes 4 Cornflake-Crusted Chicken Tenders 1/2 cup plain Silk soymilk 1 teaspoon fresh lemon juice 1 teaspoon finely grated lemon zest 2 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1/8 teaspoon ground white pepper 3/4 teaspoon paprika, divided 1 1/2pounds chicken tenders (about 16 pieces) Canola cooking spray or canola oil 2 cups cornflake crumbs 1/4 teaspoon dried thyme 1 teaspoon salt-free vegetable seasoning 1/8 teaspoon cayenne pepper 4 fresh egg whites or 1/2 cup liquid whites, hipped until frothy 1 tablespoon sesame oil or melted nsalted butter Honey Mustard Dipping Sauce 1/2 cup horseradish mustard 4 tablespoons honey Pinch crushed red chile flakes (optional) In large bowl, whisk soymilk, lemon juice, lemon zest, 1 teaspoon salt, 1/4 teaspoon black, white pepper and 1/4 teaspoon paprika. Add chicken to soymilk mixture, cover and refrigerate at least 30 minutes or up to 2 hours. Preheat oven to 425°F. Line baking sheet with parchment paper and spray with cooking spray or brush with oil. Mix cornflake crumbs, remaining salt and pepper, thyme, salt-free vegetable seasoning, remaining paprika and cayenne on parchment-lined work surface or large plate. Pour egg whites into bowl. Drain chicken pieces and dip each in egg whites. Roll pieces one by one in cornflake mixture, patting crumbs around each. Arrange chicken on prepared baking sheet and drizzle with sesame oil. Bake 10 to 12 minutes, turning once. While chicken bakes, make dipping sauce. In small bowl, mix together mustard, honey and chile flakes if using. Serve chicken with dipping sauce. 
White Corn ChowderServes 6 1 tablespoon olive oil or unsalted butter 1 large leek, white and pale green parts only, cleaned and diced 1 rib celery, finely diced 2 shallots, minced 1 clove garlic, minced 3 cups vegetable broth 2 cups plain Silk soymilk 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes, peeled and finely diced 1 bay leaf 1/2 teaspoon fresh thyme 1 teaspoon kosher salt 1/2 red bell pepper, seeded and finely diced Freshly ground pepper 1 to 2 tablespoons chopped chives or fresh tarragon for garnish Heat oil in heavy stockpot or Dutch oven over medium heat. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender. Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth. Return to pot. Add bell pepper and simmer another 2 minutes. Season with pepper to taste and garnish with chopped chives. Photography by Karen Harley www.karenharley.com SOURCE: Silk Soy Milk
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