Healthy eating tips: Using pulses in cooking is good for you and the environment

(NC)—Eating healthier doesn't have to be a chore. Sometimes it is as easy as adding a simple ingredient to your favorite recipes.

For example, according to Gordon Bacon of Pulse Canada, adding peas, beans, lentils and chickpeas to recipes is not only a smart nutritional choice, they can add great texture and taste to foods. “Pulses and pulse flour are finding their way into a broad range of food products because of their nutritional value and their great environmental story,” he said.

Tom Warkentin, a professor at the University of Saskatchewan's Crop Development Centre, says they are further exploring nutritional benefits by expanding their research in biofortification of pulse crops, “We are selecting breeding lines and ultimately varieties based on having improved concentration of iron, zinc, carotenoids or folate.”

Pulses make a great addition to soups, salads, and traditional spreads like hummus.

Try this tasty recipe:

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes 35 bars (1.05 kg)

2/3 cup (150 ml) shredded coconut

2 cups (500 ml) quick-cooking rolled oats

1 cup (250 ml) brown sugar, lightly packed

1/3 cup (75 ml) pellet-like bran cereal

½ tsp (2 ml) cinnamon

¾ cup (175 ml) lentil purée

½ cup (125 ml) canola oil

½ tsp (2 ml) vanilla extract

¼ cup (50 ml) semi-sweet chocolate chips, melted

• Place rack in centre of oven. Preheat to 350°F (180˚C).

• In medium bowl, mix coconut, oats, brown sugar, bran cereal and cinnamon.

• Add lentil purée, oil, egg and vanilla. Mix until dry ingredients are just moistened.

• Spread over a 10½ x 16 inch (25 x 40 cm) non-stick cookie sheet. Bake 30 minutes, or until lightly browned.

• While bars are still warm, drizzle chocolate over top and cut into 35 bars.

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Source: Pulse Canada

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