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The benefits of legumes
For the second edition of our podcast, we’re going to talk about these little nutritional and ecological treasures that sit at the back of the pantry and that we never know how to cook! Are you with me? I want to talk about legumes.
Little-known, legumes are too often relegated to the status of an indigestible side dish, even though they can effectively help us meet the challenge of a more vibrant, vegetarian diet. Cultivated since time immemorial, queens of many world cuisines where they are paired with grains, they fully deserve a prominent place in our diet.
Whether it’s lentils, beans, chickpeas, or even soy and peanuts, they are inexpensive, easy to find, and easy to store. They have a low ecological cost for the planet because they generate fewer greenhouse gas emissions than other crops and can help restore soil fertility thanks to their nitrogen content.
Highly nutritious, especially in plant-based proteins and fiber, as well as certain vitamins and minerals, they contain no saturated fats or gluten, have a low glycemic index, and provide a lasting feeling of fullness.
Charming little seeds that would be a real shame to ignore and that are incredibly delicious when you know how to cook them, bring out their flavors, and pair them.
Guests
Claire Chapoutot (Cléa) : Cléa is the author of many very inspiring organic and vegetarian cookbooks. She shares her passion on her famous blog CleaCuisine.fr, which I discovered about ten years ago and which was for me a gentle and powerful revelation. Food lovers take note: she has even recently launched culinary coaching on that blog.
Beena Paradin Migotto : I met Beena when I was working with organic businesses. She introduced me to the wonderful and exotic flavors of Indian cuisine. It is thanks to her that I began frantically cooking lentil dahl. She founded a beautiful brand, Beendi, and has written many cookbooks. She shares her recipes and favorites on her blog KarmaJoie.com.
My questions
- Quel est votre premier souvenir de légumineuses ?
- C’est quoi, au fait, les légumineuses ?
- Quels sont leurs bienfaits pour la santé ?
- Et pour la planète ?
- Comment êtes vous arrivées à vous intéresser à elles ?
- Quels seraient vos conseils et astuces pour nos auditeurs pour se mettre facilement à les cuisiner ?
- Quelles sont vos sources d’inspirations (livres, cuisines du monde, cuisiniers, etc.)
- Quelle recette conseilleriez vous à nos auditeurs pour commencer ? Et pour les plus aguerris ?
- Quelle est votre recette préférée ?
Resources to learn more
- Coaching Végé, Editions La plage, Cléa
- L’atelier bio, ingrédients, recettes et savoir-faire, Editions La Plage, Cléa
- Inde intime et gourmande, Beena Paradin, Editions de la Martinière
- Pure et simple, Nouvelle cuisine végétarienne indienne, Beean Paradin, Noesis Agnes Vienot Eds
- Vive les lentilles, Terre Vivante, Louise Browaeys et Helène Schernberg
The (R)évolutions Alimentaires podcasts are hosted by Louise Browaeys
Agricultural engineer (AgroParisTech) with a specialization in nutrition, Louise has been working for ten years in the agriculture, food, and ecology sectors.
She is the author or co-author of several books on food, ecology, permaculture, and corporate social responsibility. Notably: ‘La part de la terre : l’agriculture comme art’ (Delachaux et Niestlé, 2014), ‘Permaculture au quotidien’ (Terre Vivante, 2018), ‘Le régime planétaire’ (La Plage, 2020).
