FT NEWS
Pulses are commanding a lot of attention these days. We’re not talking about your heart rate, but rather we’re exploring—and enjoying—the perfect plant food.
Pulses are among the world’s healthiest foods, offering plenty of goodness that can certainly be linked to a healthy heartbeat. They’re an excellent source of protein, virtually free of saturated fat, and super high in minerals and fibre. And that’s not all: scientific studies have shown that diets rich in pulses are proven to reduce cholesterol—a key factor in reducing heart disease.
Canada is a primary grower of pulses. Our prairie climate offers the perfect landscape for growing these nutritional powerhouses, with Saskatchewan being one of the world’s largest producers and exporters of lentils, while southern Ontario and Quebec are major producers of beans.
While the world focuses on the definitive benefits of focusing on plant-based diet choices, pulses are the hip and darling foods of our day—and they’re here to stay. Pulses are not only the stars in delicious plant-based recipes but also trending their way into mainstream plant-based faux meat products.
The Food and Agriculture Organization of the United Nations named 2016 the International Year of Pulses as “nutritious seeds for a sustainable future.” Pulses were highlighted not only because of their powerhouse nutritional content but also because their production “helps farmers maintain household security, creating economic stability.” Pulses can also promote soil biodiversity and climate change mitigation by reducing the need for synthetic fertilizers.
In our no-fuss recipe collection this month, we’re featuring pulses in their truest form—offering oodles of lip-smacking flavour. Add to this the fact that pulses are cheap to buy—especially in bulk—and easy to store. But more importantly, they carry any dish a long way toward satiability while providing both nutritional and environmental benefits.
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