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The benefits of legumes
For the second edition of our podcast, we will talk about these little nutritional and ecological treasures, which stay at the back of the cupboard and we never know how to cook! Are you with me? I’m talking about legumes.
Unknown, legumes are too often relegated to the rank of indigestible side dishes, when they can effectively help us meet the challenge of a more vibrant and vegetarian diet. Cultivated since time immemorial, queens of many of the world’s cuisines where they are allied with cereals, they definitely deserve a place of choice in our diet.
Whether it’s lentils, beans, chickpeas, or even soybeans and peanuts, they are inexpensive, easy to find and store. They have a low ecological cost for the planet as they generate fewer greenhouse gas emissions than other crops and are capable of restoring soil fertility due to their nitrogen richness.
Very rich nutritionally, especially in plant proteins and fibers, certain vitamins, and certain minerals, they are free from saturated fats and gluten, have a low glycemic index, and provide a lasting sense of fullness.
These chic little seeds would certainly be a shame to ignore and are very tasty when you know how to cook, reveal, and combine them.
The guests
Claire Chapoutot (Cléa): Cléa is the author of many 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 a gentle and powerful revelation for me. Food lovers take note, she has even launched culinary coaching on this blog.
Beena Paradin Migotto: I met Beena when I was working with organic companies. She introduced me to the wonderful and exotic flavors of Indian cuisine. Thanks to her, I started frantically cooking lentil dahls. She founded a beautiful brand, Beendi, and has written numerous cookbooks. She shares her recipes and favorites on her blog KarmaJoie.com.
My questions
- What is your first memory of legumes?
- What are legumes, after all?
- What are their health benefits?
- And for the planet?
- How did you get interested in them?
- What tips and tricks would you have for our listeners to easily start cooking them?
- What are your sources of inspiration (books, world cuisines, chefs, etc.)?
- What recipe would you recommend our listeners to start with? And for the more advanced?
- What is your favorite recipe?
Resources to go further
- Veggie Coaching, Editions La Plage, Cléa
- The Organic Workshop, Ingredients, Recipes and Know-how, Editions La Plage, Cléa
- India, Intimate and Gourmet, Beena Paradin, Editions de la Martinière
- Pure and Simple, New Indian Vegetarian Cuisine, Beena Paradin, Noesis Agnes Vienot Eds
- Long Live Lentils, Terre Vivante, Louise Browaeys and Helène Schernberg
The Food (R)evolutions podcasts are presented by Louise Browaeys
Agronomist engineer (AgroParisTech) with a specialty in nutrition, Louise has been working for ten years in the fields of agriculture, food, and ecology.
She is the author or co-author of several books on the themes of 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).
