Tag Archives: #IYP2016

5 #Lentil #recipes to say goodbye to the International Year of Pulses #IYP2016 @pulsecanada @LovePulses @CdnLentils

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.

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The Incomplete List of #CalgaryStampede Breakfasts for 2016 by Karin Olafson – via @AvenueMagazine 

I’ve got my first Calgary Stampede pancake breakfast all planned. I’ll be at the parade bright and early this Friday and am already looking forward to Spolumbo’s sausage and flapjacks fresh from the griddle that my friends Richard and Nora Seto (Stampede volunteers extraordinaire) will be whipping up for me. I’m going to need the fuel.

Later that day, at 7 p.m., I’ll be presenting a cooking demonstration at The Calgary Coop Stampede Kitchen Theatre. It’s the International Year of Pulses so my presentation will give cowboys a different take on campfire beans. My recipes will come from the A Spicy Touch cookbook I co-authored with Noorbanu Nimji. Should be fun. I’d love it if y’all came on down. There’ll be a tasty reward.

Here’s Avenue Magazine’s list of Stamped Breakfasts to keep you fuelled up over the 10 days of the Greatest Outdoor Show on Earth.

From the Source: The Incomplete List of Calgary Stampede Breakfasts

PS – If you get tuckered out next week and are looking for a break from rodeos and the deep fried haze of the midway, please check out my company Calgary Food Tours Stampede Week Action. We’re launching our Inglewood Edibles tour July 12 – 15 and if you use the discount code – STAMPEDE2016 – you’ll save 15%. Catch you later pardner. K.

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My @AlbertaatNoon podcast for June – Growing #food #entrepreneurs in @Alberta

#IYP2016 chocolate lentil cookie by chef Liana Robberecht - photo credit - Karen Anderson

Chef Liana Robberecht’s Chocolate Lentil Cookie – photo credit – Karen Anderson

Here’s my Alberta at Noon podcast for June. I’m at the 9:50 mark in the show. Here’s a link to the Chocolate Lentil cookie recipe and if you are a budding food entrepreneur contact Alberta’s Food Processing Development Centre here.

I’ll be back on Alberta at Noon July 29 for a half hour call-in show about great food and farming events around the province at the peak of summer. Do drop me a line and let me know your favourites. Time on the land is a wonderful way to savour it all.

Happy summer. Karen

 

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@chefLiana’s Chocolate Lentil Cookie #recipe – My @AlbertaatNoon column for June

#IYP2016 chocolate lentil cookie by chef Liana Robberecht - photo credit - Karen Anderson

Chef Liana Robberecht’s Chocolate Lentil Cookie – photo credit – Karen Anderson

Doesn’t this cookie look amazing? I’ll bet you’d never guess that it’s made with lentils and chickpea flour and is chock full of protein, fiber and flavour. Do think the day will come when these will be in a vending machine instead of candy? That day might be closer than you think.

This month my column for Alberta at Noon is on food entrepreneurs in Alberta. My friend chef Liana Robberecht, executive chef at Winsport in Calgary, developed this recipe to feed Olympic and elite athletes. She recently presented these cookies at a gathering of chefs invited by the Alberta Culinary Tourism Alliance to tour the provincial food processing development centre in Leduc, Alberta. The chefs were there to explore how their recipes using Alberta Pulses (peas, beans, chickpeas and lentils) could be scaled up for wider manufacturing and distribution. Alberta Pulse production has almost doubled in recent years. Pulses grow well here. So it only makes sense that, if chefs can find more things to do with them, demand will rise and the industry will continue to grow.

You never know. These are so delicious, I think they could really catch on. Goodbye empty calories. Hello healthy and very satisfying calories. That’s an entrepreneurial trend we can all take a second helping of. Read on for the recipe chef Liana has so generously shared.

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#IYP2016 – celebrating the last of my 10 week #pulsepledge with a few #recipes from @aspicytouch

PulsePledge -photo credit - Karen Anderson @savouritall blog

Getting to know pulses – photo credit – Karen Anderson

My last CBC radio Alberta at Noon column was all about pulses (peas, beans, lentils and chickpeas). You can check the podcast out here. I’m out at the 10:25 mark in the show.

The United Nations declared 2016 The International Year of Pulses (IYP) because pulses are good for people, for soil and for the world. You can get involved in IYP by taking a pledge to eat pulses at least once a week for 10 weeks.

I decided to do this and once I started to pay attention I realized that I’ve already been eating peas, beans, lentils and chickpeas more than weekly for some time. It’s actually a lot easier than you might think.

I hope you’ll give the pulse pledge a try and to encourage you, this post shares two of my favourite pulse recipes – Mixed Vegetable Bhajias (pakoras) made with chickpea flour and Bharazi – pigeon peas in coconut cream. Both recipes are from the cookbook I co-authored with my beloved mentor Noorbanu Nimji called A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen. I’m thrilled to tell you that our beautiful 320 page cookbook just won an IPPY Silver Medal the Independent Publishers Book Awards based out of the United States and representing the English-speaking world.

There are a dozens of recipes in the book that include pulses or flour made from pulses. I hope you’ll enjoy the two I share here. Continue reading

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#IYP2016 – Lentils -Another reason why I love #India so much – check out @ChefMichaelSmith as #LentilHunter in #Gujarat

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.

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#pulsepledge #recipes for #IYP2016 and my @AlbertaatNoon column

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

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