Great Alberta cookbook to help you increase your pulse intake – photo – Karen Anderson
from #pulsepledge dot com
There are some great recipes for cooking with pulses – peas, beans, lentils and chickpeas. Maybe you already have some; maybe you’re looking for inspiration. If you take the pulse pledge you can download a cookbook called Pulses – The Heart of Every Meal or you can buy an inspiring cookbook like Spilling the Beans by local authors Julie Van Rosendaal and Sue Duncan. It’s one of my favourites.
Beans are what 66 per cent of Canadians eat when they eat a pulse. Chickpeas are next with 53 per cent of us having eaten them in the last six months and lentils are lowest with only four out of 10 people having tried them.
I chose a few recipes from Pulses – The Heart of Every Meal to test and I’ll share them here. Two quick tips – if you are using canned pulses – rinse them thoroughly before using to remove sodium and never add salt when cooking pulses from their dried state as it makes them tough. Continue reading
If you don’t know what a pulse is, you are not alone. A 2010 study of 1100 Canadian households (sponsored by Alberta Agriculture and Rural Development and conducted by Ipsos Reid) concluded that most Canadians are unsure of what a pulse is. Take 20 seconds to watch the video above. It will tell you – very artistically – what a pulse is.
Pulses are beans, dry peas, lentils and chickpeas which are the edible seeds of pod-bearing legumes. They are a great ingredient for cooks. Pulses grow so well in Canada that we are the world’s largest producer and exporter of peas and lentils and they contribute over $3 billion annually to our economy.
This post will delve deeper into why the United Nations declared 2016 as the International Year of the Pulse and why they believe pulses are at the heart of health for people, land and our planet. It will also examine the pulse industry in Alberta and how you can participate in the International Year of the Pulse by taking a pledge to eat more pulses. Continue reading