My mom recently came to visit me and other family members, here in Vancouver. She stayed with me for 2 weeks, which meant that I got to eat her delicious food daily! Several times a week, we ate different pulses as part of our meals. I learnt a few tricks from her and was inspired to learn new recipes, so that I could include more pulses in my diet.
The Pulse Pledge came at just the right time for me! Each week, Pulse Canada sends out recipes, how-to articles (on how to cook beans, for example), and more to encourage people who sign up to eat pulses once a week for 10 weeks.
I’ll be sharing recipes throughout the year as I try my hand at making more pulses. Not sure what foods are included as pulses? Check out the chart below:
Here are 10 reasons why I’ll be sharing recipes for pulses this year:
1. Pulses are a fantastic source of protein and fibre
2. Pulses have a low fat content and contain zero cholesterol. They are also gluten-free.
3. Pulses are rich in minerals (iron, magnesium, potassium, phosphorus, zinc) and B-vitamins (thiamine, riboflavin, niacin, B6, and folate)
4. Pulses have a low carbon footprint and use just one-tenth to half of the water of other proteins.
5. Pulses are affordable, drought tolerant and contribute to food security at all levels
6. Pulses are a versatile, easy to-prepare ingredient that can be used in entrees, salads, breads and desserts.
7. Pulses taste great: They can be prepared savoury or sweet and are like little flavour sponges.
8. Eating Canadian pulses supports our farmers and the economy: Canada is the world’s largest producer and exporter of dry peas and lentils and a major supplier of pulses to over 150 countries around the world.
9. Pulses have been shown to reduce “bad” cholesterol and help control blood sugar levels, which help in the fight against heart disease and diabetes.
10. Pulses enrich the soil where they grow reducing the need for chemical fertilizers
