If you’ve never heard the term “pulses” before, don’t panic!
Believe it or not, you probably already use them regularly…
Put simply, pulses are the edible, dried seeds from the legume family, and they’ve been traced back to over 11,000 years ago – who knew?
Not only are they full of antioxidants, but a recent study found that eating just three-quarters of a cup of pulses a day can lead to sustained weight loss! Here are our top three pulses that you can use start cooking with right now…
Lentils.
We’re going mental for lentils! They pack a protein punch – with twice the protein of other plant-based sources like quinoa – and just one cup of cooked lentils contains a whopping 37 per cent of your daily iron intake. Plus, that cup would give you a sixth of your daily potassium quota to aid in crucial nerve activity and blood pressure regulation. That’s a load of good stuff! Add the lentils of your choice (we love brown) to salads for an antioxidant hit, or even try these Lentil + Quinoa Sweet Potato Burgers.
Beans.
Our favourite dried beans are definitely black and kidney beans because they’re nutrient-dense and super versatile. Black beans are high in magnesium and folic acid which both help your body produce new cells, and aid in energy production. Kidney beans, on the other hand, are high in fibre and help to control blood sugar. If you’re after a bean-packed dish the whole family will love, check out these Loaded Black Bean Nachos. Yum!
Chickpeas.
Chickpeas are full of bone-boosting calcium and magnesium, but turns out they’re more than just a humble pea! They’re super high in fibre, and studies have found that high-fibre diets can help those with type 2 diabetes keep their blood sugar and insulin levels in check. Say what?! Our in-house nutritionist, Liv, says, “I love to roast chickpeas in a little curry powder and coconut oil for a nutrient-dense snack.”
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