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Snack Smarter — Learn About Liv Pure

This is the snack that outsmarts the 3 p.m. crash. Edamame brings plant protein and genistein — the soy isoflavone found in metabolic-support formulas — while matcha adds the same green tea catechins studied for fat-burning support. It takes five minutes, travels well, and beats anything from a vending machine.

Ingredient Metrics (Serves 1)

IngredientQuantity
Frozen shelled edamame1 cup (155 g)
Matcha powder (culinary grade)½ tsp
Toasted sesame seeds1 tsp
Toasted sesame oil1 tsp (5 ml)
Flaky sea salt¼ tsp
Lime zest½ tsp

Kitchen Preparation Science

Steaming (not boiling) the edamame keeps its isoflavones intact and its texture firm. Matcha is stone-ground whole green tea leaf, so a half teaspoon delivers a concentrated dose of catechins along with a gentle lift of caffeine — enough to smooth the afternoon dip without the coffee jitters. The sesame oil adds richness and helps carry the fat-soluble compounds.

Method:

  1. Steam the edamame for 4–5 minutes until bright green and tender, then drain and shake off excess water.
  2. While still warm, toss with the sesame oil and flaky salt.
  3. In a small bowl, whisk together the matcha powder and lime zest, then dust over the edamame in two passes, tossing between each so it coats evenly.
  4. Finish with the toasted sesame seeds and eat warm, with a bowl on the side for the pods if yours came shelled.

Allergens: soy (edamame), sesame. Swerve/Alternative Option: swap the edamame for steamed sugar snap peas and skip the sesame — use olive oil and a squeeze of lime, and the snack becomes soy- and sesame-free.