Plastic Free Blog

Guide to Pulses

Pulses are a boon to people who don’t eat meat, fish or dairy, (and those who do) simply because they are an excellent source of protein.  They’re also great for bulking up meals; throw in a handful to soups, casseroles and stews to stretch the meal further with the added benefit of providing extra nutrients as well. They provide a cheap, low fat and extremely tasty addition to any family menu! Pulses will also add excellent sources of iron, starch and fibre in your diet

How to Cook Chickpeas

What are Chickpeas?

Chickpeas are a creamy-coloured, buttery and nutty-flavoured pulse, and may also be known as garbanzo beans. They are one of the world’s oldest cultivated legumes. They originate from the Middle East and grow best in a tropical climate. Read on to discover how to cook chickpeas.

How to Cook – Red Split Lentils

What are Red Split Lentils?

Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.

How to Cook – Amaranth

What is Amaranth?

Amaranth is an ancient plant, once a staple of the Aztec and Inca diet. Also used for ritual purposes in these ancient cultures, its name means ‘unwithering’, and the plant was a symbol of immortality.