Legumes, pulses, beans...which are which and what can we do with them? We've switched the legume class to this Sunday February 12th at 12:30-2:30 and there are a couple spaces left in case you'd like to join. We'll be talking about different types of legumes, why they are good for you, how to prepare them to maximize nutrient-availability and digestibility (including sprouting), and how to incorporate them into your diet. We are making (and enjoying) veggie burgers, red lentil dosas, and maybe a warm bean salad. I really enjoyed the first Foundations focusing on veggies and am looking forward to this one as well!
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