Cooking with Beans, Grains, Pulses & LegumesAuthor: Nicola Graimes
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: July 2006
185 delicious and nutritious recipes that make the most of beans, nuts, legumes, pulses and grains for a healthy heart and energized lifestyle Easy-to-follow recipes for breakfasts, snacks, side dishes and salads, soups, fish, poultry and game, meat, vegetarian options, as well as tempting cakes, breads and desserts A comprehensive visual directory fully explains the health benefits of every type of bean, pulse, legume and grain, together with information on storing, preparing and cooking Choose from a wide range of appetising dishes such as luxury muesli, taboulleh, hummus, beef and barley soup, Boston baked beans, lamb and carrot casserole with barley, lentil dahl, and oatmeal biscuits Over 800 stunning colour photographs guide you through each recipe step by step, and beautiful pictures of the finished dishes guarantee excellent results every time At-a-glance nutritional notes provide an accurate breakdown of fat, calories, fibre, and cholesterol to aid in planning a healthy diet In recent years the link between wellbeing and a healthy diet has been clearly established. A healthy diet is one that incorporates plenty of wholefoods such as pulses, legumes, beans, seeds and grains, as well as fruit and vegetables. These are foods that are unrefined in their natural state and so contain higher levels of vitamins and minerals than processed foods. They are low in fat, high in fibre and many have natural healing properties too. Beans, pulses, seeds, legumes and grains incorporate a diverse range of distinctive flavours and textures. They are tasty, filling, absorb flavours easily and can be used as the base for many main dishes and accompaniments. What's more, they are inexpensive and readily available on supermarket shelves. This beautifully illustrated and practical book aims to make these ingredients a familiar part of everyday living, introducing them into the diet in well-known and familiar recipes. Many favourite dishes from cuisines around the world incorporate these highly nutritious ingredients and many of these recipes are featured in this volume. Try Tuscan pot-roasted shoulder of lamb, Jamaican black bean pot, tuna nicoise, white bean salad with roasted red pepper dressing, chilli con carne, Boston brown bread, and date slice. In all there are 185 delicious and enticing recipes for soups, smoothies, dips, risottos, pilaffs, stews, curries, hotpots, pasta dishes, casseroles, even cakes, desserts and breads - something to appeal to every palate.A comprehensive introduction explains what each wholefood is, describes its taste and texture, and lists its health benefits. It explains what to look for, as well as how to prepare, cook and store these ingredients. Quick ideas show simple ways of incorporating each food group into the diet, either as a base for other foods, or as a flavourful accompaniment. There are even tips on sprouting beans, seeds and grains to add maximum nutritional value to your diet. Whether you already have a healthy diet and want to incorporate more wholefoods into it, are looking to expand your culinary enjoyment of these deliciously texture and flavoured ingredients, or are looking at ways to make improvements to your eating lifestyle, this book will earn its place on every kitchen bookshelf.