Category Archives: pulse


chachafruto

Tackling Obesity With a Secret Superfood Crop

Huffington post-

Britain is waking up to its obesity issues. Currently in the UK, three in ten adults are overweight, and run a higher risk of developing diabetes, cancer and heart disease. To combat this, a string of initiatives have recently been launched by the UK government. A tax on sugary drinks and a review of fast-food advertising aimed at children are among the strategies being implemented and discussed.

But is enough being done to ensure more nutritious, convenient and affordable foods are on offer to consumers? How can we stop consumers reaching for that packet of crisps when hunger strikes? This is one of the questions the Global Pulse Confederation asked when it launched a worldwide competition to find the best new recipes, featuring the underutilized pulse family.

Pulses are the edible seeds of plants in the legume family, which include dry beans, dry peas, chickpeas and lentils. Pulses have been hailed as a new “superfood” since they are high in protein, dietary fibre and antioxidants yet low in fat and gluten-free. However, per capita consumption of pulses has stagnated in recent years. When searching for a food that will bring down obesity and heart disease levels, pulses are a fantastic option, so we need to find fresh and exciting ways to incorporate them into our daily diets.

My entry – which won first place in the global virtual competition – is a healthier alternative to that go-to snack, a packet of crisps. And I did it using an ingredient I imagine most UK consumers have never heard of: lupins.

Lupins are cultivated in the Mediterranean region, and belong to the pulse family. Thanks to this wonder crop, the Hand Baked Lupin Bites that I have created are high in protein, fibre and minerals, but surprisingly low in fat and calories. They are also gluten-free, and promote satiety, meaning they will make you feel fuller for longer.

This week, I will join the other winners of the LovePulses Product Showcase at the Institute of Food Technologists Expo in Chicago, where we will pitch our products to potential investors and retailers. Participants will share their products made from a range of pulses – from savoury snacks to sweet treats.

Eating pulses isn’t just good for you, it’s good for the planet as well. The natural resource bases our agriculture sector relies on are under unprecedented pressure. Land and water are becoming scarce, and agriculture is also being urged to do its bit to reduce global greenhouse gases. Growing pulses are a sustainable option for farmers looking to contribute to a healthier planet. For example, pulses need 20 times less water than animal products to grow. They also help nitrogen accumulate in soil, making it more fertile for other crops to grow in the same soil afterwards. Futhermore, pulses have been shown to emit hardly any greenhouse gases.

Tackling food waste is another added benefit of Hand Baked Lupin Bites. In addition to 60% lupin flour, we also use potato starch in the recipe. This by-product from the potato processing industry is often wasted, but Hand Baked Lupin Bites can make use of it. Each year 1.3bn tonnes of food, about a third of all that is produced, is wasted. That includes about 45% of all fruit and vegetables. Finding ways to utilise the whole food is going to be key to tackling this issue that is putting even more pressure on our planet.

Blooming Food has far exceeded my original objectives to plan and complete a successful research project. It has evolved into the opportunity to produce an on trend commercially viable product with wide appeal in the modern food market. I hope to launch Hand Baked Lupin Bites into retailers across the UK and even internationally; leading to both healthier people, and a healthier planet.

 

Source: Charlotte ReynoldsFinal year BSc (Hons) Food and Consumer Studies student at Harper Adams university.

pulse

How to get kids to eat pulses?

Pulses are a highly versatile ingredient to cook with—as either a main meal or a side dish, they are the perfect complement to even the boldest of flavours. But just like any new ingredient, convincing the pickiest eaters in the family to try these nutritious beans, peas and lentils can sometimes prove difficult. Below you will find some fun and creative suggestions for getting your kids excited about eating their pulses.

Start with the familiar

Hummus is a widely popular dip made of chickpeas and many children love it. But did you know you can make it with almost any kind of cooked pulses? Using your favourite hummus recipe, simply replace the chickpeas with cooked lentils or beans. Try serving with toasted pita or sliced veggies, or spread on a sandwich.

Burgers and meatballs are also a popular food with children, and lentils, beans or a mixture of the two can be substituted for meat to make delicious, homemade veggie patties and meatless meatballs.

Eliminate mushiness            

Many kids hate the “mushy” texture of beans. This can be eliminated by cooking with dried beans instead of canned beans, which produce a much more palatable texture. Dried beans should be soaked overnight before cooking.

Take the hands-on approach

Getting kids involved in the cooking process can make them excited about trying the dishes they helped create. Take a trip to the market together and let your children choose the pulses that they want to eat.

When making veggie patties with pulses, let kids help you mix and shape the patties. You can also let kids build their own burritos or tacos using beans as an ingredient.

Play with your food

Beans, peas and lentils are easy to arrange on a plate to create different designs. Shape your beans into happy faces or your lentils into shooting stars—or let your children design their own plate of pulses.

         Mix into your favourite soups and sauces

Cooked lentils, beans and peas can easily be pureed and stirred into soups, stews and even sauces. They not only add depth and flavour, but also help thicken your soups and stews to make them heartier and more nutrient-rich.

Save room for dessert

Many desserts incorporate beans, as they have a mild flavour and can add richness and moistness to baked goods. In East Asian cuisine, sweet bean pastes are used often in desserts such as mooncakes and steamed buns. You can easily add beans into your own desserts by making a sweet bean paste from pureed red beans and brown sugar. Cooked black beans can also replace eggs in many chocolate cake and brownie recipes—and your kids will never know the difference!

 

Courtesy of F.A.O

http://www.fao.org/pulses-2016/news/news-detail/en/c/385357/