Special to the Sydenham Current
Did you know that 2016 has been designated the International Year of Pulses? Pulses?
Yes, pulses…
But not the kind that checks your heart rate, the kind you eat such as lentils, kidney beans and chick peas! The United Nations Food and Agricultural Organization, in collaboration with governments, non-governmental organizations and other relevant stakeholders, aim to use the International Year of Pulses as a platform to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and global nutrition.
Lentils, beans, peas and chickpeas are considered a “meat alternative” as they are a good source of protein, as well as an excellent source of dietary fibre, are low in fat, and rich in a variety of vitamins and minerals. Many nutrition experts recommend pulses be eaten as part of a healthy diet to address obesity, as well as to prevent and help manage chronic diseases such as diabetes, cardiovascular diseases and certain cancers. Canada’s Food Guide recommends adults eat 2-3 servings of Meat & Meat Alternatives each day; one serving of pulses is ¾ cup or 175mL.
Not only are meat alternatives nutritious, they’re cheap! A can of beans, over two cups of fabulous plant proteins, costs a mere $0.99. One pound of tofu (made from soy beans) can also be purchased for only $0.99. This is good news for our grocery budgets, especially in light of University of Guelph’s 2016 Food Price Report. UofG researchers predict the cost of meats will increase 2.5-4.5% in 2016. In fact the 2016 Food Price Report predicts the average Canadian household will likely spend $345 more than in 2015 for the same exact food.
So interested in curbing your grocery budget AND improving your health? Curious as to how to incorporate delicious pulses into your family meals? The Chatham-Kent Food Policy Council has recently formed a “Food Skills Network”.
This Network includes Registered Dietitians, cooks, representatives from food banks, soup kitchens, grocery stores and other organizations. Our Mission is: To assist individuals and organizations within Chatham-Kent to develop food skills by providing training, tools, resources and networking. Our Vision is: Reconnecting people with food to support a healthier Chatham-Kent. We’re a new group, but a passionate one, so stay tuned to www.LetsTalkFood-CK.com as we get our resources up.
In the meantime, while we’re building our website, join me in celebrating the International Year of Pulses by trying this delicious recipe featuring red lentils and local butternut squash.
Butternut Squash Dal
– 1 tbsp butter
– 1 white cooking onion, chopped
– 2 garlic cloves, minced
– 2 tbsp gingerroot, grated (store your washed gingerroot in the freezer for easier grating)
– 1-2 tbsp yellow curry paste (use a mild curry paste for starters)
– 0.5 tsp salt
– 0.5 tsp black pepper
– 1 cup dried red lentils
– 3 cups butternut squash, peeled & chopped into small cubes
– 1.5 cups vegetable broth (choose a low sodium version)
– 1.5 cups milk or soy beverage
In a large sauce pan melt butter, add onion; saute for 3 minutes.
Add garlic, gingerroot, curry paste, salt & pepper; saute another 3 minutes
Add lentils, squash, broth and milk; bring to a simmer, stirring occasionally, cook for 25 minutes when lentils and squash are soft and tender.
Enjoy served over brown basmati rice and/or with whole wheat naan or pita bread.
– Story submitted by: Becca Green-LaPierre is a Registered Dietitian and member of Chatham-Kent Food Link and the CK Food Policy Council’s Food Skills Network.
