By Chrissy Freer
With over ninety recipes and jam-packed with info on nutrients and cooking counsel, Superlegumes dispels the parable that beans and legumes make for stodgy, hippy, vegetarian nutrients. Like a few of the historic grains (quinoa, chia) now so omnipresent in today's fit kitchen, legumes, beans and pulses were bypassed in favour of hugely processed, dangerous 'convenience' foods.
With Superlegumes, all that has changed.
These clean, scrumptious and health-bringing recipes are a mixture of vegetarian, meat and fish-based recipes, for each meal and each season. They use legumes and pulses - cannellini beans, vast beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas -- not just a high-protein meals resource and kinder in the world to provide than meat protein, but additionally more fit to devour and less expensive to buy.
From breakfast via to after-dinner treats, from Pulled red meat black bean sliders with eco-friendly chilli salsa, Masala red meat and pink kidney bean curry or Duck breast with pancetta, braised lentils and balsamic or Piri piri poultry with smashed chickpeas to Peanut carob button cookies, Double choc bean tarts or Mandarin, pistachio and chickpea cake -- who stated beans have been dull?