Food as Medicine class - beans, legumes and lentils

We had a great class this morning, focusing on beans, legumes and lentils.  All wonderful sources of fiber - not to mention also great source of protein, molybdenum, B vitamins, calcium, anti-oxidants, folic acid...the list goes on.

Beans have many health benefits eg in heart disease for reducing homocysteine levels, stabilizing blood sugar levels, anti-inflammatory effects, and from the high fiber content, assisting elimination of excess hormones, cholesterol, toxins and carcinogens.

Coriander and coconut dahl with chickpea pancakes

We also discussed ways of cooking, soaking and how to reduce the gas-producing effect of beans by combining with certain spices and herbs or through the cooking and soaking techniques.

We cooked some yummy food too, including:

• cannellini bean and basil dip
• lentil and caper pate
• coconut and coriander dahl served with chickpea pancakes
• Moroccan bean stew

What a filling lunch that was! I don't think any went home hungry and we got our 35+g of fiber today, just in one meal!

Moroccan Bean Stew with black beans, garbanzo beans and lentils

And we restrained from the black bean brownies and not-so-dumb blondies this time!

Next time we will be focussing on fats, oils, essential fatty acids and the effects they have on our health.

Let me know if you are interested in attending a class.