Preparation time: 5 minutes Cooking time: 20 minutes Serves: 4 people Ingredients 1 can of coconut cream 300g of red lentils Six large cloves of garlic Two inch knob of ginger Three red onions Four small green chillies 1/2 tsp fenugreek seed 1 tsp turmeric powder 2 tsp of unroasted curry powder 1 tsp cumin … Continue reading
lentils
It’s Time to Love Your Legumes Australia
Many of us have a bag or tin of dried beans sitting at the back of the cupboard and it can be difficult to know what to do with them. But thanks to a wave of plant-based trends, coupled with the International Year of Pulses in 2016, the humble pulse, or legumes as they’re more commonly known, … Continue reading
Our twelve favourite ways with legumes…
To celebrate the humble pulse this World Pulses Day we’ve put together a list of our favourite ways to use beans, peas and lentils… 1. Summer smoothies for breakfast: A healthy breakfast sets you up for a day of healthier eating and on warmer mornings smoothies make the perfect quick and easy option. But have … Continue reading
More peas please!
Sunday 10 February is the first ever World Pulses Day, celebrating all things beans, peas and lentils across the globe. We’re singing the praises of the humble pea – often overlooked as a legume – peas are an easy and tasty way of upping your veggie and legume intake. Peas are packed full of essential … Continue reading
Lentil Pancakes with Blueberries, Chia Jam & Yoghurt
Serves: 2 Preparation time: 10 minutes Cooking time: 15 minutes Ingredients ¼ cup dried red lentils 1 ½ cups almond meal 1 tablespoon baking powder ½ teaspoon ground cinnamon ½ cup milk or milk alternative 2 eggs, lightly beaten 2 tablespoons maple syrup, plus extra for drizzling Pinch of salt Greek yoghurt to serve Method Place … Continue reading
Enjoying legumes on a low FODMAP diet
by Chloe McLeod Enjoying legumes on a low FODMAP diet can be a challenge, but the good news is that it is possible! But firstly, what are FODMAPs? FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, which are all different types of carbohydrates. These types of carbohydrate are poorly absorbed or digested for some. When … Continue reading
What’s all the fuss about the New Nordic Diet?
Almost every week we see a new diet being touted as the next big thing. Few diets come out on top, but the New Nordic Diet (New Nordic Diet) is up there along with its close cousin, the Mediterranean diet. We’ve taken a closer look at just why it’s meant to be so good for … Continue reading
4 Steps to Creating the Ultimate Sandwich!
by Lisa Sengul It’s that time of year again when the kids are headed back to school and it’s easy to feel overwhelmed with the thought of so many lunches to prepare. We’ve got your back this new school year – creating a nutritionally balanced lunchbox doesn’t have to be so stressful. Take a step … Continue reading
The power of a plant-based diet for a healthy gut
by Anna Debenham & Alex Parker, The Biting Truth Tired of diets promising health wonders and miracle cures that fail to eventuate? It’s time to say goodbye to the era of ‘low-everything’ diets and make room for the plant-based lifestyle! There is growing evidence of the powers of plant-based diets (i.e. high in fibre, vitamins … Continue reading
Increasing Legume Intake Among Australians
by Courtney Rose-Davis, APD, PhD Candidate These days, we’re seeing more and more research suggesting that legumes possess significant health benefits, different to that of other food groups. Studies suggest that consuming legumes 4 times per week, compared to only once, reduces risk of coronary heart disease [1,2]. When legumes are added to our diet, levels … Continue reading