You know how it goes, there’s always an IT, MUST TRY, OR YOU’RE NOT COOL food of the year? Like remember when kale was THE thing? And acai was a nearly magical, unattainable fruit? And of course, you must have had a wheat grass moment, no?
Well let me introduce you to the superfood of 2016, k: pulses.
Pulses, guys are like chickpeas, lentils, dry peas, & beans.
They also happen to be the most inexpensive proteins AROUND. You heard that right, lentils are freaking 10 cents to quinoa’s 59 cents or beef’s $1.49. WHOA ( apparently I’m full of facts today ).
Here’s another weird-ass, random fact: people are using them in smoothies, main dishes, AND EVEN in ice cream.
Try first before you judge.
Here’s why I’m in love with this hot, sexy superfood:
♡ they’re loaded with protein, fiber ( << great if you wanna keep things moving—- wink, wink ), vitamins, & minerals.
♡ pulses have been shown to lower the risk of heart disease & diabetes, lower blood pressure & cholesterol, ANDDDD help with weight loss.
♡ the fiber thing is BIG because that’s linked with weight loss & feeling fuller.
♡ pulses have more antioxidants than blueberries or pomegranate juice.
♡ …AND GUESS WHAT? They’re considered a protein AND a vegetable.
My favorite part of this superfood is it’s also kind of a SUPERHERO. Why? Because it will play an intense, life-changing role in meeting future food needs for people who need more food supply.
My favorite ways to eat these superfoods:
Chickpeas= bombass hummus. If you follow me on Snapchat ( username is laurynevarts ) then you know we made fresh hummus the other day. Seriously tastes SO much better than store bought crap.
As far as dry peas: cook them & add them to pastas, salads, or soups!
Lastly, I love adding the beans to organic sausage, kale, & white bean soup. Literally insane. Here’s my favorite recipe:
White Bean Kale Soup
2 tablespoons olive oil
1 onion, finely chopped
3 large carrots, finely diced
3 large celery sticks, diced
1 1/2 garlic cloves, minced
2 bay leaves
1 1/2 cups of white beans
1 to 2 bunches kale, stems removed & roughly chopped
52 oz. good quality low-sodium chicken stock or bone broth
Pink Himalayan sea salt
Little bit of chile flakes
A sprinkle of Gruyere cheese
+ Directions: In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrots, celery, & bay leaves. Add some kosher salt & cook until vegetables begin to soften for about 10 minutes. Add garlic & organic white beans, and cook for another 2-3 minutes. Add kale, & cook until it becomes a bit wilted. Add chicken stock, season with salt & pepper. Bring soup to a boil, then reduce heat & leave it at simmer for about 45 minutes. Cool soup completely & then refrigerate it for the following day. Sprinkle with grated Gruyere cheese, lemon, & chile flakes & broil for 2 minutes, until cheese is melted. YUMMMM.
MMM, MMMM, mmmm— HELLO HEAVEN RIGHT.
Next time I whip this soup up, I’ll take some pictures. For the record, Michael slurps this down like his pork ramen ( you get it if you watch Snapchat ).
Anyway, what’s your favorite superfood & why?
Really, I feel like kale is kind of 2014 now, HA! Lentils are key.
Until next time, lauryn x