By: Mindful Chef
We love using pulses in our Mindful Chef recipes. Pulses have been around for thousands of years and regarded by many to be ancient superfoods. We think pulses are a great alternative to refined carbohydrates like white pasta or white rice. Being generally lower on the Glycaemic Index pulses can help you manage your bodyweight a lot more effectively and help maintain energy levels for longer.
Not only are pulses a great source of complex carbs but they also provide a good amount of protein and dietary fibre. This is really important in our recipes as we create a lot of vegan dishes. Pulses keep our customers feeling full and helps provide them with the right amount of protein, carbs, vitamins and minerals needed to look and feel their best.
The other thing we really love about pulses is how versatile they are and the number of dishes you can use them in. Whether that be as an accompaniment to a delicious steak or fish dish or as the star of a show like our Lentil ‘meatballs’ with cavolo nero rice. Pulses can be used in a variety of different ways.
Mindful Chef’s top tips for pulses:
- If cooking from dry you should soak your pulses first. This will help clean the pulses but also stop them from causing any stomach issues that can occur.
- Keep your chickpea water and you can make vegan meringues out of them.
- Think outside of the box. Pulses can be used in lots of different ways. For example we combine lentils with sweet potato in our recipe to make a delicious, vegan friendly burger.
- They can be used for tasteful snacks. Try roasting chickpeas with a sprinkle of harissa spice and drizzle of olive oil. Bake for 15 mins at 200 degrees C.
- It can be really quick and easy. Take our Lentil dahl curry for example. Not only is it nutritious and delicious but it can also be cooked from start to finish in less than 30 minutes.