The Final Proof: May 2011
What are pulses?” is a regular question at my workplace wellness healthy eating seminars. I respond, “Pulses include beans, peas, lentils and chickpeas.” And then the feedback is usually, “Ahh, you mean legumes!” Well, no, not exactly, but you’re on the right track. The Alberta Pulse Growers website defines them as “the edible seeds of legumes, like lentils, beans, peas and chickpeas. Whole pulses, pulse flours and fractions are becoming more popular with the Canadian consumer. Hummus (ground chickpeas) is now an everyday food in many homes, not just an exotic dip served with pita bread found only at the local Lebanese restaurant. Lentil crackers are available on many mainstream grocery store shelves. As international flavour trends continue to spread throughout the North American marketplace, there are numerous opportunities and applications for pulses in the baking industry.
The Final Proof: March 2011
There is one particular moment from my time in the early 1990s as a student at the University of Guelph that really stands out in my mind. I was taking the Cultural Aspects of Food course and we were identifying flavours associated with countries around the world.
Bakers Formula: March 2011
This dessert says goodbye to winter with a little warmth to comfort us in these last chilly days and a bright blue hue to remind us spring’s on its way. Adding a scoop of vanilla ice cream might just make this dish irresistible.
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