Well deserved kudos to the United Nations for designating 2016 and the International Year of Pulses. Canada is the top grower of pulses in the world. Pulses are the dried seeds of peas, beans, chickpeas and lentils. They are nutritional powerhouses.
The recipes in this little five video series above are beautifully presented by Canadian Lentils. Take a look and you’ll be inspired to intersperse a few of these recipes in your holiday meal-planning. While most Canadians gain six pounds between Thanksgiving and New Years Day you can pause, take your pulses, avoid the “holiday six” and spring into 2017 eating healthfully and supporting thousands of Canadian pulse farmers as you do so.
Thanks to my friend Suzie Szmolyan Morrow for sharing this video with me so I can share it with you.
When I look at what Lentil Hunter chef Michael Smith finds on the table in Gujarat, I see the vivid food of my mentor Noorbanu Nimji and the recipes in our cookbook – A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen. When Noorbanu’s family emigrated from Gujurat to East Africa they took all those wonderful recipes with them. Noorbanu, in turn, brought them to Canada and she’s been teaching Canadians how to make them since 1974.
Since becoming her co-cookbook author, I’ve definitely become a serious pulse eater. When I travel in India each year, I eat pulses everyday and come home craving them. They really are easy, delicious and nutritious.
Give them a try and you’ll increase your health, support farming in Canada and increase the sustainability of the planet. This #IYP – International Year of the Pulse and all the recipes and stories that come with it sure are a great way to savour it all.