2016 is the Year of Pulses (also known as beans), and you won’t believe how many ways there are to cook with this protein-packed ingredient.
Yes, you read that right. The year of pulses. NOT the kind of pulses that indicate whether you’re still alive, but pulses as in, dried beans, peas, lentils, etc. Don’t feel bad, I didn’t know they were called pulses either, until recently. Hey, we just learned something. In case we’re ever on Jeopardy, or Who Wants to Be A Millionaire. Here’s another little tidbit of information. The United Nations declared 2016 – The International Year of Pulses. Yay! Time to have a party. Continue Reading..
I’ve always loved adding lentils to soups, and warm salads, especially this one I made not too long ago, with roasted vegetables. Recently, I’ve been experimenting more with lentils as a meat replacement. Legumes in general are a great meat replacement because they’re a good source of protein, but I realized because lentils break down when they’re cooked, they’re actually a good substitute for ground meat – similar look and texture, but with all of healthier meatless benefits. Continue Reading..
Spring in New England is a good three months of “I don’t know what I want to be” and “I can’t make up my mind”. While other parts of the country are already warm and starting to bloom, we vacillate between the occasional warm, sunny day, lots of cold windy ones, and even a few miserable snowy days here and there. Indecision. What do I wear – winter coat? Doesn’t seem right in late March. My yellow rain jacket? Still way to cold and dreary. Flats? What about the socks? Boots? Ugh!
Eating is the same way this time of the year. I’m so over squash and sweet potatoes. I’m craving light and lovely salads with lots of color, but they leave me feeling cold inside and wanting something warmer. Continue Reading..