Learning to love legumes - reblogging a great article by Sally Marchini

Well, seeing yesterday's post was about resistant starch and the gut microbiome, it's only fitting that today I want to share a post about one of the excellent natural sources of resistant starch- that would be legumes. Legumes are things like peas, beans and lentils and they are nutritional powerhouses with fantastic nutrient qualities, a great source of plant based protein, low GI carbohydrates and, you guessed it, resistant starch.

The blog I am sharing today is by my friend Sally Marchini - Accredited Practising Dietitian and the social media dietitian for Diabetes Counselling Online.  Sally can be frequently found on social media and over at her own place, Marchini Nutrition, and she has a wonderful, practical and balanced approach to good healthy nutrition.  Here's what Sally has to say about legumes (just click on the title below to go to the article)

Learning to love legumes

Her tips for using legumes in all sorts of ways are great and worth bookmarking for that day when you're all out of inspiration - I know I will.

Want to read more of Sally's great posts? A list of her blog posts can be found here - I recommend you have a look!
And don't forget to love your legumes!!

Lyndal @ Lean Green and Healthy