Pulses are the edible seeds of plants in the legume family and always grow in pods. Beans, lentils, peas and chickpeas are a staple in diets all over the world for example Indian dal, traditional Chinese and Japanese foods using mung, adzuki and soya (edamame) beans, Mexican bean chilli and burritos, Spanish fried beans, African rice and bean dishes, British mushy peas and a myriad of European lentil and pea recipes.
Apart from being very nutritious and super sustainable, pulses also have some splendid effects on our health. The Food and Agriculture Organization of the United Nations declared 2016 as the International Year of Pulses in order to increase public awareness of their nutritional benefits and to highlight how sustainable their production is.
Little wonders
Pulses are a great source of protein, complex (healthy) carbohydrates, several B vitamins, vitamin K, calcium, potassium, iron and zinc. They offer an excellent nutrition package and that’s why they are a part of most traditional cuisines across the world.
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Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw.
Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is.
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