Doctor's Review: Medicine on the Move

October 18, 2019
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Spilling the Beans: Cooking and Baking with Beans and Grains Every Day

Give someone a chicken or pound of ground beef and dinner ideas immediately cluck to mind. Give someone a handful or two of dried beans and, well, a side dish — or beanstalk?! — it is. A shame, really. Julie Van Rosendaal and Sue Duncan, authors of Whitecap’s Spilling the Beans, think that beans — the legume kind, not the fresh, green variety — could be the world’s most perfect food. After all, they’re arguably the planet’s most inexpensive source of protein, high in fibre, low in fat and cholesterol free. Some studies even suggest that legumes reduce the risk of death from heart disease. Oh, and did we mention their long shelf life? Yep; beans are quite possibly perfect… except, of course, for the flatulence. A small price for so many benefits, don’t you think? What follows are our favourites from the book. Let ’er rip.

Recipes from the book