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Youth Food Movement Australia kicks off the Meat Free Week celebrations with The Lazy Guide To Eating (and Enjoying) Plant Proteins. Check out this quick and easy guide to cooking with five quick and easy pulses during meat free week, or any time of the year:
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Pulses offer a triple win for developing country farmers by contributing to greater incomes—particularly for women—as well as to improved nutrition and sustainability of production systems through their nitrogen fixation and contributions to soil health. To take advantage of these opportunities, Feed the Future, the U.S. Government’s global hunger and food security initiative, engages farmers in country-level programs to improve pulse production and facilitate market access.
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The Pan-African Legumes conference is highlighting some of the outcomes of their meeting in Zambia. More than 520 registered participants from 46 countries throughout sub-Saharan Africa, Latin America, the United States and India gathered to discuss ways to boost productivity, intensify cropping systems, improve human nutrition and develop value chains of grain legumes.
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This article was written by Kate Morin, and originally appeared on fix.com.
They’re the world’s oldest cultivated legume, so it’s no surprise that lentils have become a staple across the globe – from India to the Middle East, Europe, and the Americas.
Like beans, lentils add a great high-fiber and high-protein element to many meals. Because of their size, lentils cook much more quickly than dried beans and do not have to be soaked before cooking. They are extremely versatile and inexpensive, which makes them an accessible form of high-quality protein. Let’s take a closer look at this convenient staple.