Now that you have decreased your intake of beef and dairy (April 8 blog), you may be wondering what other proteins you can add to your daily intake to complement the fruits and vegetables you are no longer wasting (April 1 blog). My recommendation: PULSES!
Pulses are a subgroup of the legume family, and specifically include dried beans, chickpeas/garbanzo beans, and lentils, among others listed here. These remarkable crops are associated with sustainable agriculture by improving soil fertility, increasing nutrient availability, helping the ecosystem suppress diseases, reducing dependency on fertilizers, and using fewer resources than many other crops. AND they can adapt to climate change thanks to their genetic diversity.
If that isn’t enough to convince you to eat more pulses, they are also nutrient dense: high in fiber, protein, vitamins and minerals while low in fat, with no cholesterol or gluten. They are inexpensive and easy to cook, too, with a variety of flavors that lend themselves well to a wide array of spices and cuisines.
Just One Thing to do: Substitute pulses for meat 3 to 4 times per week. If that seems overwhelming for dinner options, commit to making all your lunches meat-free and dairy-free, based on these plant foods instead.
P.S. Need help with preparation and cooking? Try this great resource: Pulses