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The Power of Pulses- Northern Pulse Growers Assoc.

The Power of Pulses- Northern Pulse Growers Assoc.

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Published by paceminterris
Pulses are the edible seeds of legumes, such as lentils, peas and chickpeas.
They are a nutritional powerhouse rich in protein, dietary fiber and complex
carbohydrates. They also contain vitamins B1, folate, iron and potassium.
Pulses are low in fat and trans fat free. They are also cholesterol free with
small traces of sodium.
Pulses are the edible seeds of legumes, such as lentils, peas and chickpeas.
They are a nutritional powerhouse rich in protein, dietary fiber and complex
carbohydrates. They also contain vitamins B1, folate, iron and potassium.
Pulses are low in fat and trans fat free. They are also cholesterol free with
small traces of sodium.

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Categories:Types, Recipes/Menus
Published by: paceminterris on May 03, 2013
Copyright:Attribution Non-commercial

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05/04/2013

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TPWRFPu
The nutritional benefits of pulses make meeting school nutritional guidelines easy.
peas • lentils • chicKpeas
 
Wy Pu?
Pulses are the edible seeds o legumes, such as lentils, peas and chickpeas.They are a nutritional powerhouse rich in protein, dietary fber and complexcarbohydrates. They also contain vitamins B1, olate, iron and potassium.Pulses are low in at and trans at ree. They are also cholesterol ree withsmall traces o sodium.Please enjoy the recipes in this brochure or get creative and add pulses toyour existing dishes. All o our recipes are kid tested and mother approved!Bon Appétit!
PRPRnG DRy P (P R WH)plit peas
do not require an overnight soaking.Use 2 cups o water or each cup o dry peas.Heat water to boiling, then simmer split peasor about 30 minutes to desired tenderness.
Whole peas
Soak whole peas in water overnight or useone o the methods listed on the right.To cook: Ater soaking, cook whole peasor 35 to 40 minutes to desired tenderness.
yield: 1 cup split peas + 2 cups water= bout 2 cups of cooked split peas
HOW TO 
PREPARE 
PULSES 
 
Add to dishes you already serve that include legumes such as chili,baked beans, casseroles and stir ry. Lentils are an easy substituteor rice or pasta.Add to canned soups and stews or more protein, low-at, high fber,cold-weather comort ood.Incorporate into existing Mexican entrees, such as corn salsa, bean andcheese burritos, tacos and super nachos.Add to meatloa, spaghetti sauce, lasagna and sloppy joes.Hummus made rom chickpeas is packed with nutrition and a greataddition to any salad bar.
12345
to help incorporate pulses intoyour school lunch programs!
TP 5 TP
PRPRnG n
Remove any small stones, then place instrainer and rinse with water. You do notneed to soak lentils.For every cup o lentils, add 2.5 cups ounsalted water. Heat water to boiling,then simmer lentils or 15 to 20 minutes.
 yield: 1 cup letils + 2.5 cups water= bout 2.5 cups of cooked letilsKnG MHD
Traditional slow soak: Cover 1 pound o dry peaswith 10 cups o water and rerigerate 6 to 8 hoursor overnight.Hot soak: Bring 10 cups o water to a boil in asauce pot, add 1 pound dry peas and returnto boil. Allow to stand at room temperature or2 to 3 hours.Quick soak: Bring 10 cups o water to a boil,then add 1 pound o dry peas. Boil 2 to 3minutes. Allow to stand at room temperatureor 1 hour.

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