This post is dedicated to legumes.
I don’t want to hear any Paleo talk about how bad legumes are, like this:
Legumes have a similar story to grains; they weren’t consumed by the paleo hunter-gatherer because they needed to be cooked in order to be edible. Legumes also have similar traits to grains in their make-up; they contain phytates which inhibit nutrient absorption and cause inflammation. They also contain lectins and play with healthy hormonal functions.
Types of legumes to avoid on the paleo diet include lentils, all beans (such as kidney beans, pinto beans and broad beans), peanuts (peanuts are a legume not a nut), soy beans and chickpeas.
So if something needs to be cooked to be edible, is chicken a no-no for the Paleo diet too?
And on the flipside, you can find all kinds of research saying how great legumes are for their natural fiber content and cancer-fighting properties.
Regardless of what the latest diet trend is, I love legumes.
And I’m going to share a few different ways that I used them yesterday. It had been a few weeks since I made hummus, and I’ve been missing it! When I was out at the local organic co-op yesterday picking up a few things, I allowed myself to be a little seduced by the olive bar. Greg is a big fan of olives… I think they’re just okay. But, I wanted to use them to make a hummus that he would really love, so I picked a few of them out, along with some roasted garlic (which I am definitely a huge fan of).
I filled up my food processor with some dried chickpeas that had been hydrated and boiled- plus some water, and added the olives and garlic.
And then added some (homemade!) tahini, salt, olive oil, water and let the food processor go!
Five minutes later, I had perfect, creamy, delicious hummus.
One of the things I love using hummus for is salad dressing. I mix a spoonful or two of it with some balsamic vinegar, and it’s the perfect binding agent/flavor enhancer for a salad. I only wish I had made this hummus before lunch yesterday, so that I could have enjoyed it with my favorite salad.
Dinner last night was inspired by two of my favorite Ashleys.
Let’s start with Ashley R. She had a post last week showing something that she had for dinner that I have not been able to stop thinking about ever since, and is one of my all-time fall favorites: Brussels sprouts and bacon. I tried to find the same shaved Brussels sprouts at Trader Joes last weekend, but they didn’t have them. So I got these instead.
And it was a pretty easy fix.
I roasted them in the oven, along with some turkey bacon to accompany the rest of the the meal (although I could easily just eaten a big plateful of this and been happy).
For the main part of the meal, legumes made an appearance again- this time in the form of lentils. I saw this recipe on Ashley W.’s blog last week, and quickly added it to me “to make” list. Man, I love lentils- but I don’t make them very often. They are the type of dish that I usually order at a restaurant, but for some reason, find them a little daunting to make at home. I don’t know why….
I used freekeh instead of brown rice and added a little garlic and onion powder for some extra flavor. I also used half water/half chicken stock. And my, oh my- this turned out to be delicious!
It may not look too pretty but trust me- it tasted wonderful. The Greek yogurt on top was the perfect touch!
And then I thought of this brilliant idea.
OH MAN. It was SO good. These two dishes were made to be together!
Thanks for the great meal, Ashleys!
Have a great weekend!
Unless your anti-legume, what’s your favorite? Do you have any great legume-based recipes to share?