Silver and Gold Magazine Winter 2107-2018 | Page 22

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FOOD + recipes
BEANS FOR BREAKFAST!
– By Jackie Fernandez, RHN
P ulses are a term that encompasses dry peas, beans, chickpeas
and lentils. They’re a gluten-free source of protein and fibre,
and are rich in important nutrients like iron, potassium and
folate. Pulses can help you keep full longer and will help you
with brain function – perfect for breakfast!
Let’s take a look at some of these breakfast ways of eating
pulses:
Omelette + beans
Cheese Bean Quesadilla
How can we make pulses more digestible?
Although you may love them, eating pulses can cause
digestive issues such as gas and bloating. Here are a few trick
for preparing pulses so they’re more digestible:
• Choose dried beans, soak overnight, then rinse well before
pre-cooking them.
• Pre-cook twice: place soaked pulses in a pot-full of water
and bring to a boil. As soon as the water begins to boil,
you will notice the foam appearing –