Boost your health with Superlegumes by Chrissy Freer »

Dispelling the myth that beans, pulses and legumes make for stodgy food

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Bean Soup (Ribolitta) recipe from Superlegumes by Chrissy Freer

Bean Soup (Ribolitta) recipe from Superlegumes by Chrissy Freer

Bean Risotto recipe from Superlegumes by Chrissy Freer
Superlegumes by Chrissy Freer
Mandarin Cake recipe from Superlegumes by Chrissie Freer

 

With over 90 recipes and packed with information on nutrition and cooking tips, Superlegumes dispels the myth that beans, pulses and legumes make for stodgy, hippy vegetarian food. Here are fresh, healthy, easy vegetarian, meat- and fish-based recipes, for every meal and every season.

Like many of the ancient grains (quinoa, chia) now so omnipresent in today’s healthy kitchen, legumes, beans and pulses have been bypassed in favour of highly processed, unhealthy 'convenience' foods.

With Superlegumes, all that has changed.

These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas -- not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy.

From breakfast through to after-dinner treats, from Pulled Pork Black Bean Sliders with Green Chilli Salsa, Masala Beef and Red Kidney Bean Curry or Duck Breast with Pancetta, Braised Lentils and Balsamic or Piri Piri Chicken with Smashed Chickpeas to Peanut Carob Button Cookies, Double Choc Bean Brownies or Mandarin, Pistachio and Chickpea Cake - who said beans were boring?

 

About the author:

Chrissy Freer is a freelance food writer, editor and stylist who has developed a signature style of creating delicious recipes with a wholistic health focus.

A qualified nutritionist, she studied Food and Nutrition at the University of Western Sydney, before combining her love of good food and nutrition to work in the food publishing industry, debuting at delicious magazine in 2002. She is a also a member of the Nutrition Society of Australia.

She is the nutrition editor for taste.com.au magazine, and currently freelances for Belle, Coles magazine, Fresh, Healthy Food Guide, Prevention and Weight Watchers. Her current work includes health-focused recipe writing and development, recipe editing, nutrition analysis and health related feature writing.

She currently lives in Byron Bay with her daughter Harriet, and loves utilising the local produce in her recipe development and cooking. This is her second book.

Superlegumes by Chrissy Freer is published by Murdoch Books (Sydney, NSW, 2015; pb, 224pp) and retails for A$29.99. It is available at good bookshops and directly from the publisher »

See links below for recipes.

Regions

  • North Coast NSW (NSW)

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June 05th, 2016
 
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