Time: 1 ora e 30 minuti più riposo
Difficulty: Facile

A salad made with soy, a legume that gives the body basic minerals such as calcium, potassium, magnesium, iron and phosphorus, vitamins of group A, B and C and fiber useful for the well-being of the intestine.

Ownership
Soy has a high protein intake, higher than other legumes, in fact the seeds of this plant offer about 36% of the daily protein needs but also a good contribution of fat.
Among the benefits that soy offers is intestinal regularity but also the ability to keep blood sugar and cholesterol at bay. Thanks to the presence of mineral salts such as calcium and phosphorus, it helps the mineralization of bones and prevents osteoporosis, while isoflanovi help women to ward off disorders during menopause.

Historical notes
Soybean was first cultivated in China five thousand years ago, the emperor called this legume "Ta Teou" (large bean). He also classified soybeans among the five sacred plants, the others being rice, wheat, barley and millet. Introduced in the eighteenth century in France and in the nineteenth in Italy, the first "large" export of soya outside China occurred in 1804, when an American sailing ship returning to the United States carried a load as ballast. The first commercial plantation was set up in 1929, but was enormously widespread after World War II.

Notes
Some negative aspects, however, lead to pay attention to the consumption of soya, such as interference with certain drugs, the decrease in the absorption of minerals such as iron, calcium, magnesium: the phytic acid contained in soya, especially in the skin of the seed, is able to chelate microelements, preventing their absorption by the organism. The use of a suitable soak period or fermented products such as tofu or miso decreases the action.

Ingredients for 6 people
300 g of soya
4 ribs of celery
1 teaspoon lemon juice
200 g of mussels
1 clove of garlic
1 small sprig of parsley
1 mango
extra virgin olive oil
salt up
black pepper in grains


Time: 1 hour and 30 minutes + rest
Difficulty level: easy

Procedure:
Soak the soybean for 12 hours in a bowl with cold water, changing it a few times, after this time, drain, rinse and cook in plenty of boiling water for 1 hour and 15 minutes, adjusting to salt at the end. Meanwhile wash the celery and, with the help of a potato peeler, slice it thinly, so as to create slices of celery obtained from the outer fibrous part; transfer them in a bowl with water, ice and lemon juice, so that they curl.
Clean the mussels, wash them under running water and rub them vigorously together to remove impurities; remove the byssus and keep them aside. Peel the garlic, discard the core inside and chop finely; sauté in a pan with a drizzle of oil for a few seconds, then add the mussels and cook for 5 minutes. Then add the soybean, drained and rinsed, and the parsley washed and chopped and cook for another 6-8 minutes; remove from the heat and extract some shellfish from the shell, leaving the other mussels whole. Transfer everything into a colander, so that excess liquid is dispersed. Drain the celery curls, drain well and season in a bowl with a drizzle of oil, a pinch of salt and a grind of pepper, stirring. Wash the mango, peel and slice thinly.
Compose the individual dishes; distribute at the center of each mussels with soy and lay the celery on top, creating a sort of nest. Arrange the slices of mango carpaccio on the side in a fan and season with a little oil. Serve.