The next big thing in superfoods

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Pulse Ribbon
Maybe you speak kale with the best of them (you’ve got an expert massaging technique down and everything)—and when you’re making your morning blend, you’re mixing chia seeds, acai, and spirulina in there like a smoothie savant. But as superfoods go, there’s a new “it” menu item—and if you’re not yet an evangelizer for pulses, chances are you will be soon.

Pulses (AKA lentils, chickpeas, beans, and dry peas) are the most talked-about superfoods in the healthy food world right now—newly appreciated, thanks to their knockout nutritional profile and serious sustainability cred. Think of pulses as the Stan Smiths of the healthy food world: always a classic, but they’re being rediscovered and celebrated for new levels of awesomeness.

How awesome are they? The plant-based protein has four times more fiber (which recent studies show has a critical effect on gut health) than brown rice, per serving. And a 1/2 cup serving of black beans has one and a half times the iron of a 3-ounce steak. Pulses also have crazy amounts of antioxidants: Per serving, red kidney beans have higher antioxidant content than blueberries and pomegranate juice.

Plus, pulses are seriously eco-friendly, since they require very little water to grow and they create their own nitrogen supply (what you’d normally use a lot of fertilizer for)—so they leave the ground healthier and more nutrient-filled than they found it.

So dig in to The (Delicious) Primer to Pulses, and get cooking with a collection of recipes that will make you see these well-loved kitchen staples in new ways: from a healthy chocolate lava cake (made with black beans!) to another dish whose name says it all: “Life-Altering” Hummus.

Visit for more information and recipes for chickpeas, lentils, beans, and dry peas.

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