About the Author
Julie Van Rosendaal is the co-host of TV's It's Just Food. She also writes and photographs for her award-winning food blog. She is known for her expertise in making health-conscious versions of high fat foods-which helped her lose 165 pounds. Sue Duncan grew up in Calgary, cooking and eating at every opportunity with her best friend Julie.
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Beans. We know them well, but as familiar as they are, a huge number of us don't have a clue what to do with them once we get them home to our kitchens. It's amazing that legumes, which have been around for centuries and are present in nearly every cuisine around the world, are still such a mystery even to skilled cooks. The process of soaking and simmering seems daunting, even though it requires even less culinary skill than cooking rice or pasta. All legumes-beans, chickpeas, peas, and lentils-are high in fibre, protein, and other essential nutrients. They're low in fat, cholesterol-free, versatile, environmentally friendly, and cheap. They could very well be the world's most perfect food.