Here are 10 things you may not know about pulses. Pulses (or legumes): fuel your body with protein are cheap are good for the environment – protein from crops to stomach are low-fat, full of fibre, vitamins and minerals (including iron) count as 1 of your 5 a day are versatile and delicious go down[…]
I created this while trying to find a great way of disguising kale for the children to eat. It worked perfectly! It was gone in minutes; they got a great dose of calcium and other essential vitamins and minerals as well as a tasty dinner. This hidden kale risotto makes a bright green meal with no ‘bits’[…]
After several stints in South India, my favourite Indian food has to be masala dosa – scrummy pancakes stuffed with masala (spiced) potatoes (but you can also use any fillings you want, or none at all). The pancake flour is made from rice and pulses so they do contain protein and don’t contain wheat –[…]
A wonderfully rich and moreish coconut chickpea curry from a fantastic cook (and sister-in-law) Najma. You can add loads of vegetables to it making it a nutrient packed vegetarian meal. If serving with naan, a great spelt naan bread recipe can be found here. A wonderfully rich and moreish coconut chickpea curry from a fantastic cook[…]
I’ve just made this and it was a hit with the children. I offered them the choice of having it as it comes, or blended. They went with the blended option (not one for the adults!) and they loved it, ate large portions of vegetables without even blinking. This butternut squash and spinach recipe is[…]
Another variation on a theme… this coconut dal is great for all doshas, is nutritious and most-importantly, delicious. Mung beans are the easiest pulse to digest (and least wind-forming) and is good for all doshas. If serving with naan, a great spelt naan bread recipe can be found here. Another variation on a theme… this coconut[…]
This simple yet tasty meal is just one way to increase pulses in your diet. This is my eldest son’s favourite meal, which came as a bit of a surprise! For reducing pitta, use the leek rather than the garlic.