Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
Author: Heather Hill,Mehmet Caglar Tulbek
Publsiher: Woodhead Publishing and AACC International Press
Total Pages: 336
Release: 2018-06-15
ISBN 10: 9780128115237
ISBN 13: 0128115238
Language: EN, FR, DE, ES & NL

Pulses and Pulse Ingredients Book Review:

Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies. Contains coverage of pulse processing, testing and quality insurance Provides extensive coverage of the raw ingredients derived from pulses Includes detailed information about the products that can be developed from pulses Provides coverage of equipment and the role of technology in pulse processing

Pulse Foods

Pulse Foods
Author: Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publsiher: Academic Press
Total Pages: 483
Release: 2011-05-11
ISBN 10: 9780123820198
ISBN 13: 0123820197
Language: EN, FR, DE, ES & NL

Pulse Foods Book Review:

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
Author: Heather Hill,Mehmet C. Tulbek
Publsiher: Elsevier
Total Pages: 336
Release: 2018-06-01
ISBN 10: 0128115246
ISBN 13: 9780128115244
Language: EN, FR, DE, ES & NL

Pulses and Pulse Ingredients Book Review:

Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies. Contains coverage of pulse processing, testing and quality insurance Provides extensive coverage of the raw ingredients derived from pulses Includes detailed information about the products that can be developed from pulses Provides coverage of equipment and the role of technology in pulse processing

The Power of Pulses

The Power of Pulses
Author: Dan Jason,Hilary Malone,Alison Malone Eathorne
Publsiher: D & M Publishers
Total Pages: 240
Release: 2016-04-09
ISBN 10: 1771621036
ISBN 13: 9781771621038
Language: EN, FR, DE, ES & NL

The Power of Pulses Book Review:

For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious, vividly hued heirloom beans, peas, chickpeas, lentils and favas. As well as being incredibly versatile in the kitchen, pulses are also rich in fibre, high in vitamin B, gluten-free and remarkably low on the glycemic index—contributing to good health and helping to reduce the risk of diabetes, heart disease and other chronic illnesses. In The Power of Pulses, talented foodie-sister team Hilary Malone and Alison Malone Eathorne collaborate with Jason to create 40+ vegetarian recipes featuring fresh and inventive uses for the garden’s bounty, including Broad Bean Succotash with Fresh Ricotta & Poached Eggs on Toast, Crispy Chickpea Power Bowl with Kale, Quinoa and Dukkah Crunch and even Black Bean Brownies with Espresso Ganache. Vibrantly illustrated, this exciting garden-to-kitchen volume is sure to inspire readers to harness the power of pulses!

Health Benefits of Pulses

Health Benefits of Pulses
Author: Wendy J. Dahl
Publsiher: Springer
Total Pages: 155
Release: 2019-04-24
ISBN 10: 303012763X
ISBN 13: 9783030127633
Language: EN, FR, DE, ES & NL

Health Benefits of Pulses Book Review:

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

Super Pulses

Super Pulses
Author: Jenny Chandler
Publsiher: Pavilion
Total Pages: 128
Release: 2019-02-07
ISBN 10: 1911641190
ISBN 13: 9781911641193
Language: EN, FR, DE, ES & NL

Super Pulses Book Review:

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).

Food Wastes and By products

Food Wastes and By products
Author: Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2020-01-21
ISBN 10: 1119534100
ISBN 13: 9781119534105
Language: EN, FR, DE, ES & NL

Food Wastes and By products Book Review:

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Dry Beans and Pulses

Dry Beans and Pulses
Author: Muhammad Siddiq,Mark A. Uebersax
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2012-08-29
ISBN 10: 1118448286
ISBN 13: 9781118448281
Language: EN, FR, DE, ES & NL

Dry Beans and Pulses Book Review:

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment and systems, storageconditions and handling infrastructure, processing and finalproduct preparation. Nutrient content and bio-availabilityare dramatically influenced by these conditions. In recentyears, beans and pulses have been cited for imparting specificpositive health potentiating responses, such as hypocholesteremicresponse, mitigation of diabetes and colonic cancer, and weightcontrol. Enhanced dry bean utilization focused on improved dietaryhealth is an opportunity within both subsistent and developedpopulations. This book provides a contemporary source of information thatbrings together current knowledge and practices in the value chainof beans/pulses production, processing, and nutrition. Itprovides in-depth coverage of a wide variety of pertinent topicsincluding: breeding, postharvest technologies, composition,processing technologies, food safety, quality, nutrition, andsignificance in human health. An experienced team of over 25contributors from North America, Asia, and Africa has written 15chapters, divided into three sections: Overview, production and postharvest technologies of beans andpulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, includingcrop sciences, food science and technology, food biochemistry, foodengineering, nutritional sciences, and culinology. Dry Beans andPulses Production, Processing and Nutrition is an essentialresource for scientists, processors and nutritionists, whatever thework setting.

The Nourished Kitchen

The Nourished Kitchen
Author: Jennifer McGruther
Publsiher: Unknown
Total Pages: 313
Release: 2014
ISBN 10: 1607744686
ISBN 13: 9781607744689
Language: EN, FR, DE, ES & NL

The Nourished Kitchen Book Review:

The author of the popular Nourished Kitchen website shares 175 recipes based on the "traditional foods" philosophy of eating that emphasizes nutrient-rich whole grains, dairy, red meat, organ meats and fermented foods. Original. 12,000 first printing.

Cereals and Pulses

Cereals and Pulses
Author: Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Publsiher: John Wiley & Sons
Total Pages: 328
Release: 2012-05-01
ISBN 10: 0813818397
ISBN 13: 9780813818399
Language: EN, FR, DE, ES & NL

Cereals and Pulses Book Review:

Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease risk reduction.

Pulses

Pulses
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 196
Release: 2018-05-10
ISBN 10: 9251094632
ISBN 13: 9789251094631
Language: EN, FR, DE, ES & NL

Pulses Book Review:

The aim of raising global awareness on the multitude of benefits of pulses was integral to the International Year of Pulses. This coffee table book is part guide and part cookbook— informative without being technical. The book begins by giving an overview of pulses, and explains why they are an important food for the future. It also has more than 30 recipes prepared by some of the most prestigious chefs in the world and is peppered with infographics. Part I gives an overview of pulses and gives a brief guide to the main varieties in the world. Part II explains step-by-step how to cook them, what to keep in mind and what condiments and instruments to use. Part III underscores the five messages that FAO conveys to the world about the impact pulses have on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and how they are grown in the world, highlighting major world producers, importers and exporters. Part V takes the reader on a journey around the world showing how pulses fit a region’s history and culture and visits 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, each chef prepares easy dishes and gives their best kept secrets. Each chef provides 3 recipes that are beautifully illustrated.

Cereals Pulses Legumes and Vegetable Proteins

Cereals  Pulses  Legumes and Vegetable Proteins
Author: Joint FAO/WHO Codex Alimentarius Commission,Food and Agriculture Organization of the United Nations,Joint FAO/WHO Food Standards Programme
Publsiher: Food & Agriculture Org.
Total Pages: 106
Release: 2007
ISBN 10: 9789251058428
ISBN 13: 9251058423
Language: EN, FR, DE, ES & NL

Cereals Pulses Legumes and Vegetable Proteins Book Review:

Codex standards for cereals, pulses, legumes and vegetable proteins and other related texts such as the Code of Practice for the Prevention of Mycotoxin Contamination in Cereals are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.

Pulses

Pulses
Author: Food and Agriculture Organization
Publsiher: Food & Agriculture Organization of the UN (FAO)
Total Pages: 189
Release: 2016
ISBN 10: 9789251091722
ISBN 13: 9251091722
Language: EN, FR, DE, ES & NL

Pulses Book Review:

Part guide, part cookbook, and peppered with informative visuals, this book tells us why pulses are such an important food for the future, explains how to cook them, and includes over 30 recipes prepared by some of the world's most prestigious chefs. Part I gives an overview of pulses and a brief guide to the main varieties. Part II explains step-by-step how to cook them, and what condiments and instruments to use. Part III underscores five messages about the impact of pulses on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and shows how they are grown across the world, highlighting major producers, importers and exporters. Part V takes the reader on a journey around the planet, showing how pulses tie in with regional history and culture, and accompanies 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, the chefs prepare easy dishes and share their best kept secrets, each one providing 3 recipes that are beautifully illustrated.

Dry Beans and Pulses Production Processing and Nutrition

Dry Beans and Pulses Production  Processing and Nutrition
Author: Muhammad Siddiq,Mark A. Uebersax
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2022-03-28
ISBN 10: 1119777119
ISBN 13: 9781119777113
Language: EN, FR, DE, ES & NL

Dry Beans and Pulses Production Processing and Nutrition Book Review:

A team of global contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook (HTC) phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses Production, Processing and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food engineers and chemists involved in dry beans processing and value-added technologies.

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Author: Mario Martinez Martinez,Manuel Gómez Pallarés
Publsiher: MDPI
Total Pages: 164
Release: 2020-03-18
ISBN 10: 3039283464
ISBN 13: 9783039283460
Language: EN, FR, DE, ES & NL

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods Book Review:

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Pulse Foods

Pulse Foods
Author: Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publsiher: Academic Press
Total Pages: 536
Release: 2020-12-01
ISBN 10: 0128181850
ISBN 13: 9780128181850
Language: EN, FR, DE, ES & NL

Pulse Foods Book Review:

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

The global economy of pulses

The global economy of pulses
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 188
Release: 2019-10-18
ISBN 10: 9251097305
ISBN 13: 9789251097304
Language: EN, FR, DE, ES & NL

The global economy of pulses Book Review:

The production, trade and consumption of pulses have seen substantial growth over the last fifteen years. This report examines the trends and patterns of this growth, and the factors that explain these for different kinds of pulses. The report presents an analysis of trends of consumption of pulses in different regions of the world and discusses the role that pulses can play in human nutrition. The report presents an analysis of the dynamics of growth of major pulses in different pulse-producing countries of the world. It describes the increasingly important role of trade in the global economy of pulses and presents an analysis of changing patterns of trade. The report argues that there is a pressing need to close the large gap between potential and actual yields, particularly on smallholder farms in South Asia and sub-Saharan Africa, by increased adoption of improved varieties and modern agronomic practices in all developing countries. This in turn requires a major thrust in agricultural research and extension, improving credit availability, and public investment directed at pulse production. The report discusses future prospects and policy imperatives for sustaining the growth of pulse production.

Upcycling Legume Water from wastewater to food ingredients

Upcycling Legume Water  from wastewater to food ingredients
Author: Luca Serventi
Publsiher: Springer Nature
Total Pages: 174
Release: 2020-04-16
ISBN 10: 3030424685
ISBN 13: 9783030424688
Language: EN, FR, DE, ES & NL

Upcycling Legume Water from wastewater to food ingredients Book Review:

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

Pulse Chemistry and Technology

Pulse Chemistry and Technology
Author: Brijesh Tiwari,Narpinder Singh
Publsiher: Royal Society of Chemistry
Total Pages: 135
Release: 2015-10-20
ISBN 10: 1782625674
ISBN 13: 9781782625674
Language: EN, FR, DE, ES & NL

Pulse Chemistry and Technology Book Review:

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

Power Pulses

Power Pulses
Author: Tami Hardeman
Publsiher: Unknown
Total Pages: 256
Release: 2017-02-28
ISBN 10: 9780241293126
ISBN 13: 024129312X
Language: EN, FR, DE, ES & NL

Power Pulses Book Review:

Supercharge your plate with superfood beans and pulses. Pulses offer healthy eating made easy, quick, varied and flexible. Power Pulses Cookbook is the perfect way to revolutionise your diet using lentils, dry peas, beans, and chickpeas to deliver powerful protein- and heart-healthy benefits. Create tasty spicy carrot hummous, quick and simple soups, and hearty bean salads. Try dinner dishes such as lentil bolognaise and delicious desserts such as black bean brownies. The recipes are all vegetarian but can be "flexed" to work for carnivores or vegans too, with clever substitutions or additions, so you can keep everyone in the family happy. "Pulse exchanges" give you suggestions for alternatives if you want to ring the changes or work with what's in your storecupboard. A cookbook that works for healthy eating, with easy vegetarian and vegan recipes, everyday superfoods, and lots of flavour.