Year of Pulses
The United Nations declared 2016 as the International Year of Pulses. ..but why celebrate our love of baked beans, houmous and mushy peas!?
Pulses are the ultimate superfood and play a central role in achieving a sustainable food system. Not only are they an excellent source of protein, and a low carbon food source, but they also have a positive impact on soil quality through their ability to fix nitrogen in the soil.
Throughout the year we invited people to share with us their beloved bean and lentil recipes- with a small but valuable prize each month!
We will also be highlighting local food outlets which celebrate the pulse on their menus and encouraging others to do so. Please send us your favourite..
Any more ideas ? please get in touch email@example.com
For more information on the UN’s International Year of the Pulse see IYP 2016 and see a summary below of the reasons why the UN celebrated the pulse.
Find out more about why we celebrate Pulses.
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|3:00pm-7:00pm||Deaf Institutes Vegan Market|
Deaf Institutes Vegan Market19th Sun Aug 18
Just when we thought we were hitting Spring, Winter has returned! And in an effort to boost the immune system, and to eat seasonally and veggie, here is a little recipe I made this week.
The theme for UN’s World Food Day this year (celebrated on 16 October) is ‘Climate is Changing. Food and Agriculture must too’, highlighting the need to feed 9 billion people sustainably by the year 2050.
Low fat vegan recipe, fake meat free. Ingredients 3 cups mushrooms 1/2 red onion 1tbsp mild chilli powder, or 1 heaped tsp hot chilli powder 2tsp paprika 1tsp cumin 1tbsp vegetable stock powder 2tsp garlic powder or 2 minced garlic … Continue reading
The United Nations has declared 2016 as the International Year of Pulses. ..but why celebrate our love of baked beans, houmous and mushy peas!? Pulses are the ultimate superfood and play a central role in achieving a sustainable food system. Not only … Continue reading
Antonio Carluccio’s Pasta e Fagioli- Pasta and Bean Soup Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained 6 tbsp olive oil