Superlegumes

Superlegumes
ISBN: 9781743365441
Publication Date: 1 June 2015

With over 90 recipes and packed with information on nutrition and cooking tips, superlegumes dispels the myth that beans, pulses and legumes make for stodgy food. Here are fresh, healthy, easy vegetarian, meat- and fish-based recipes, for every meal and every season.

With over 90 recipes and packed with information on nutrition and cooking tips, Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. Like many of the ancient grains (quinoa, chia) now so omnipresent in todays healthy kitchen, legumes, beans and pulses have been bypassed in favour of highly processed, unhealthy 'convenience' foods.

With Superlegumes, all that has changed.

These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas -- not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy.

From breakfast through to after-dinner treats, from Pulled pork black bean sliders with green chilli salsa, Masala beef and red kidney bean curry or Duck breast with pancetta, braised lentils and balsamic or Piri piri chicken with smashed chickpeas to Peanut carob button cookies, Double choc bean brownies or Mandarin, pistachio and chickpea cake -- who said beans were boring

About the Author

Chrissy Freer is a freelance food writer, editor and stylist who has developed a signature style of creating delicious recipes with a wholistic health focus. A qualified nutritionist, she studied Food and Nutrition at the University of Western Sydney, before combining her love of good f...