是你的手指上的脉搏? 谦卑的人脉冲的是气候变化的卷土重来!

Pulses are not just great for your health, but are absolutely brilliant for soil fertility and biodiversity.  It’s a win-win! While pulses are the mainstay of many national dishes; think dahl, falafel, refried beans, even baked beans, to name a few, chefs around the globe are finding new and creative ways to introduce pulses onto their menus in order to deliver top notch nutritional benefits, and save our soils too! We were delighted to learn more about why pulses are just so superb at the latest Sustainability Breakfast Seminar, our first online event, which focused on our Society Pillar:  Feed People Well. A big thank you to Punam Chopra from SpiceBox Organics who was able to highlight some of the most exciting pulses that will make nutritional and environmental waves on your menu. There’s a reason why pulses were one of the first crops to be domesticated by humans and have been farmed, across the world, for millions of years.

为什么农民爱脉冲

• 脉冲有天然的固氮性能，这会使土壤更加丰富，为他们的成长，但也为其它越来越多的植物附近，完美的作物轮作
• 这减少了对肥料
• 他们还锁碳入土壤中，这是一个最佳的方式sequest温室气体排放量
• 从农业系统的观点，豆和牛生长一起相同的农田是一个伟大的方式来保护和培育土壤
• 脉冲的是气候聪明因为他们适应气候变化，同时也促进减轻其影响
• 他们都比较便宜！
• 脉冲有很长的寿命，使他们一个好的选择对粮食安全，并且可以发芽和植甚至在正在要长期存
• 许多脉冲能在干旱的气候条件下，还可以提供地下水用于作物

事实： 1磅的脉冲只需要43加仑的水增长，相比1磅牛肉需要1799加仑!

脉冲被公认为他们的营养价值和它们的通用性作为一个核心成分。 为什么厨房爱脉冲

• 脉冲是绝对充满了健康的蛋白质，事实上两倍的数量蛋白质作为整体的谷物
• 此高的营养成分含量使脉冲理想的素食主义者和素食主义者，但也有助于与蛋白质平衡的菜单选择提供少吃肉
• 营养价值的脉冲能变得甚至更大的结合时与其他食品，如大米

Punam的顶部长安瓦拉的选择 Chana walla depicts Punam’s love of sprouted pulses via her childhood memories of the Sprouts Vendor whipping up scrumptious snacks. Pulses are called Dal and channa in India and they have the largest range of variety of pulses as well are probably the largest consumer Here is Punam’s conscious collection of the key pulse ingredients, including the aquafaba- a versatile use for the leftover liquid that is used to cook or soak the beans! No food waste!

• 干豆如肾豆和黑豆挤满了的蛋白质、铁和钾和自然是低脂肪。 他们需要被浸泡过夜，非常适合沙拉，炖菜、素食主义者的汉堡包和汤。
• 扁豆 不需要预先浸泡并且除了他们的高蛋白质、铁和叶酸的含量，也是高中的纤维有助于降低胆固醇。 此外，达尔和汤，小扁豆也可以使用的发酵食额外益冲。
• 干豌豆 包括鹰嘴豆和鸽子豌豆和需要浸泡过夜，但是挤满了水溶性纤维和其他的蛋白质和矿物质。 美味为鹰嘴豆泥、椰子咖喱、沙拉和炖菜。
• Aquafaba 是稠液体的结果浸泡，或者煮的豆类，并可以作为一个直接替换鸡蛋，乳化剂到绑脂肪到涂抹黄油样物质。 令人惊讶的是它可以用来做蛋酥、摩丝，饼结壳、黄油、奶油和蛋黄酱，仅举几例。 这是素食主义者的友好的、低卡路里和奶制品。 Punam的提示：  扔在1/8–¼茶匙奶油的鞑靼人掀起更容易、更快和使峰更坚定的!
• 发酵食品 有丰富的益生菌，其增加的健康的直觉，消化系统和免疫系统。 添加一茶匙的文化，例如奶，红茶菌或粉末状的启动文化，为每个杯子煮的豆类，这将使他们更容易消化和鼓励营养物的吸收。

For any chefs out there itching to start experimenting, Punam is a wealth of information around the more common and the more ‘off the beaten track’ grains, and will be happy to host a one-to-one workshop, or group workshop.  Do let us know if you would be interested. As a taster, Punam has shared a couple of her tried and 信任这里的食谱 to get you started! It was truly inspirational to learn more about the countless benefits of pulses, both health and planetary, and how pulses can support our combined mission to ‘feed people well’. There is no doubt in our mind that pulses are an altogether good bean! Share your pulse recipe on our oneplanetplate.org 网站！   链接到原始博客在食物上取得了良好的香港