Finger on the Pulse

Posted in What's Cookin? on 15 April 2010
Posted by Tastic

Recent forays into healthy eating have taught me that we should all learn to love pulses. Lentils, butter beans, chickpeas, split-peas, black-eyed peas (and I don’t mean the band)…the list goes on. You’d be amazed at how many different types of bean you get! They are apparently a fantastic source of protein and for all you vegetarians out there that don’t get regular iron injections from meat, they are the number one source of vegetable iron (so says www.wikipedia.com anyway).

So we are supposed to learn to love pulses and incorporate them into our diets. The question is: how? If you’re like me, i.e. not so clued up in the kitchen, it can be daunting trying to cook new-fangled things. This is where the Tastic Nature’s range comes in handy. They’ve got 2 varieties that have pulses mixed in with the rice already – Tastic Nature’s Brown & Wild Rice with Split Peas and Tastic Nature’s Brown & Wild Rice with Brown Lentils…and they come with cooking instructions. Voila! No pressure, no problem.

If anyone has any tips on fabulous pulse recipes I would love to try them. And for anyone out there that has avoided pulses until now, try the Tastic Nature’s mixes…they are great.