Download Pulses are - Osnovna škola Bartola Kašića Vinkovci

Osnovna škola Bartola Kašića
Vinkovci
Erasmus+ project
Young Enterprising Europeans
2016 – INTERNATIONAL YEAR OF
PULSES
December 2016
The 68th UN General Assembly declared 2016
the International Year of Pulses (IYP)
During the IYP 2016 The Food and Agriculture Organization of the UN
aims to heighten public awareness of the nutritional benefits of pulses as part
of sustainable food production aimed towards food security and nutrition.
The objectives of the IYP 2016 are to:
- Raise awareness about the important role of pulses in sustainable food
production and healthy
- Promote the value of pulses throughout the food system,
their benefits for soil fertility and climate change
and for combating malnutrition;
DID YOU KNOW?
Pulses have a long, rich history. The first evidence of pulses
comes from 11,000 years ago in the Fertile Crescent, a region in
the Middle East which was home to some of the earliest human
civilizations.
What are Pulses?
Pulses are the edible seeds of plants in the legume family.
Pulses come in a variety of shapes, sizes and colors. The United
Nations Food and Agriculture Organization
(FAO) recognizes 11 types of pulses:
dry beans, dry broad beans, dry peas,
chickpeas, cow peas, pigeon peas,
lentils, Bambara beans, vetches, lupins
and pulses nes (not elswhere specified – minor kin ds of pulses)
Pulses are annual crops that yield between one and 12 grains
or seeds. The term “pulses” is limited to crops harvested solely
as dry grains, which differentiates them from other vegetable
crops that are harvested while still green.
peas and dry peas
dry beans
cowbeans
pigeon peas
broad beans
Bambara beans
vetch
lentils
chickpeas
lupine pods
Hundreds of varieties of pulses are grown in 173 countries
around the world.
Pulses
are healthy, nutritious and easy to cook with. Growing
.
pulses also promotes sustainable agriculture, as pulse crops
help decrease greenhouse gases, increase soil health because
they have nitorgen-fixing properties and use less water than
other crops.
Pulses are a vital source of plant-based proteins and amino acids
for people around the globe and should be eaten as part of a healthy
diet to address obesity, as well as to prevent and help manage
chronic diseases such as diabetes, coronary conditions and cancer,
they are also an important source of plant-based protein for
animals.
Pulses are good for the environment:
- they enrich the soil where they grow, reducing the need for
chemical fertilizers, they pull nitrogen from the air into the
soil, increasing soil fertility
- they are drought tolerant and frost-hardy, can grow in harsh
conditions
- they have one of the lowest carbon footprints
of any food group
- they are water efficient: require little or no irrigation
Pulses are:
- good source of protein
- iron rich
- gluten free
- excellent source of fiber
(4 times more than brown rice)
- good source of potassium (K)
(one serving has as much potassium as a banana)
- sodium free (Na)
- excellent source of folate
(3 times more than kale)
- high in antioxidants
- cholesterol free
Regardless of the season, it is always easy
to have pulses due to long shelf lives.
Take the Pulse Pledge!
Commit to eating pulses once a week for 10 weeks
and join a global food movement!
Eating dry peas, lentils, beans and chickpeas helps
reduce your carbon footprint – and it’s great for your
health.
Here are some recipes for delicious dishes!
Beans salad
Ingredients:
300 gr of beans
2 grated onions
½ cup of blended walnuts
1 spoonful of mustard
¾ tea cup of olive oil
3 spoonfuls of vinegar
2 melted cloves of garlic
salt
a little chopped parsley
We boil the beans until they are a little bit soft. We strain and simmer them
again until they are soft enough. Then we put them in a platter, mix them with
the onions, walnuts and the salt. We mix the mustard with the oil, the vinegar,
garlic and parsley and finally we pour this sauce on our salad.
Broad beans and courgette salad
Ingredients:
- 4 medium courgettes
- 200 gr broad beans
- 2 tablesoons olive oil
- 10 walnut halves,
roughly chopped
- for vinaigrette:
1 tablespoon white wine
vinegar, 50 ml olive oil
Cut the courgettes into 4 lengthways and slice into 5mm thick pieces.
Heat the olive oil in a frying pan, add the courgettes and cook, stirring 5-8
minutes. Add the broad beans and some seasoning, cook for another 30
seconds. Remove from heat and stirr in vinaigrette while still warm. Serve
with chopped walnuts scattered over.
Chickpeas
Ingredients:
200g dried chickpeas, soaked overnight
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 cinnamon stick
2.5cm root ginger, peeled and cut into two slices
½tsp turmeric
good pinch saffron
pinch cayenne pepper
250g tomatoes, peeled, seeded and chopped
2tbsp coriander, roughly chopped
Drain the chickpeas,place in a saucepan, cover with cold water, bring to a boil
and turn the heat to a gentle simmer. Add the onion, garlic, carrot, cinnamon,
ginger, turmeric, saffron and cayenne. Cook gently for 45 minutes, making sure the
chickpeas are just submerged in water, topping up if necessary.
Add the tomatoes and simmer for a further 15 to 30 minutes. Season with salt
and pepper. Before serving, remove the ginger slices and cinnamon stick, and stir
through the coriander.
Enjoy your meal
and next year try growing legumes
(pulses) in your garden!