Podcasts about Chickpea

News; birthdays/events; do you have "eco-guilt" ?; word of the day. News; which summer fruit are you looking forward to most?; what would you do?  e-payment system is down but they don't take cash...and you've already eaten the food; actors who nailed the role that sequel actors don't come close. News; game: quiz: game: feud; nature cams...Ashley LOVES them...and there's a new one to watch! News; feel good story of the day; calendar trivia; goodbye/fun facts....National Chickpea Day. this amazing legume is a key ingredient in the Mediterranean, Middle Eastern, and Indian cuisines. Chickpeas were found in the Middle East roughly 7,500 years ago. The word ‘chickpea' comes from the French ‘chiche' and the Latin ‘cicer.' and Spanish term for chickpea is garbanzo...but it the same legume. They are a rich source of vitamins, such as the B vitamin folate, and manganese and are high in protein and fiber.  Because of their high protein and fiber content along with being gluten-free, chickpeas became a popular source for alternative flour in the 2010s. they're very affordable...you can eat them out the can, put them on salads, turn them into hummus and eat them with veggies or chicken.  

The cattle industry and environmental groups at odds over a nomination to make buffel grass a Weed of National Significance, Elsie Johnson named the overall winner as the highest achieving senior student at the SA Sheep Expo, and a new study finds chickpeas and lentil have higher nutritional value to the human diet than oats and wheat.

In this episode of the Heal Your Hormones podcast, Dr. Danielle Desroche discusses quick and easy lunch ideas specifically tailored for individuals with PCOS. She emphasizes the importance of meal planning and provides seven nutritious meal options that are rich in protein, fiber, and healthy fats to support blood sugar levels and overall hormone balance. The conversation covers various recipes, including grilled chicken salad, quinoa bowls, tuna salad wraps, and more, all designed to be simple and easy to prepare in advance.Chapters00:00 Introduction to PCOS Lunch Ideas03:14 Healthy Lunch Options: Grilled Chicken Salad05:32 Quinoa and Roasted Veggie Bowl07:18 Tuna Salad Lettuce Wraps09:33 Egg and Veggie Scramble10:30 Cauliflower Rice Stir-Fried Chicken Bowl12:24 Zucchini Noodles with Pesto and Salmon13:41 Chickpea and Avocado Salad15:28 Common Themes in PCOS Lunches16:51 Conclusion and Future Topics-----Have a topic you want covered? DM me on Instagram @drdanielle.nd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Schedule your strategy call here.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the newsletter here!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Fullscript Supplement Dispensary⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

India reinstates tariffs on chickpeas from Australia from today, more than 100,000 head of livestock estimated lost in flooding in outback QLD, and research on the Eyre Peninsula into how canola crops will burn in varying conditions.

Bob "The Knife Junkie" DeMarco welcomes back custom knifemaker Tom Nugent of Knives by Nuge to discuss his journey from law enforcement to full-time knife making on Episode 581 of The Knife Junkie Podcast.Fresh from the Texas Blade Show, Tom shares insights on his popular designs including the Wicket and Primitive Wicket, Chickpea, and the Big Boi. They explore Tom's design philosophy, material choices, transition to limited production, and innovative sheath designs. Discover how Tom balances toughness with cutting performance and his plans for new models debuting at Blade Show Atlanta. Knives by Nuge combines Tom's years of game processing, wilderness survival skills, and martial arts to create high-quality tools for camping, hunting, and adventure. And, each knife is made in Tom's New Jersey shop with 100% American-made materials. Find Tom on Instagram @knives_by_nuge and the Knives by Nuge website (www.knivesbynuge.com).Be sure to support The Knife Junkie and get in on the perks of being a patron, including early access to the podcast and exclusive bonus content. Visit https://www.theknifejunkie.com/patreon for details. You can also support The Knife Junkie channel with your next knife purchase. Find our affiliate links at https://theknifejunkie.com/knives.Let us know what you thought about this episode and leave a rating and/or a review. Your feedback is appreciated. You can also email theknifejunkie@gmail.com with any comments, feedback, or suggestions.To watch or listen to past episodes of the podcast, visit https://theknifejunkie.com/listen. And for professional podcast hosting, use The Knife Junkie's podcast platform of choice: https://theknifejunkie.com/podhost.

Blocking the Cancer Metastasis Enzyme MMP-9 with Beans and Chickpeas  A type of saturated fat concentrated in meat and dairy seems to cause cancer to metastasize. Check out today's episode to find out more. Written by Dr. Michael Greger at @NutritionFacts.org #vegan #plantbased #plantbasedbriefing #cancer #saturatedfat #metastaticcancer #metastasis #mmp9 #wfpb #beans   ============================ Original post: https://nutritionfacts.org/video/blocking-the-cancer-metastasis-enzyme-mmp-9-with-beans-and-chickpeas/    Related Episodes: 897: 95% of Americans Are Missing a Key Nutrient for Curbing Chronic Inflammation https://plantbasedbriefing.libsyn.com/897-95-of-americans-are-missing-a-key-nutrient-for-curbing-chronic-inflammation-by-dana-huedpohl-at-forksoverknivescom  373: [Part 1] Healing Autoimmune Disease With Supermarket Foods. https://plantbasedbriefing.libsyn.com/373-part-1-healing-autoimmune-disease-with-supermarket-foods-by-brooke-goldner-md-at-nutritionstudiesorg  374: [Part 2] Healing Autoimmune Disease With Supermarket Foods. https://plantbasedbriefing.libsyn.com/374-part-2-healing-autoimmune-disease-with-supermarket-foods-by-brooke-goldner-md-at-nutritionstudiesorg    Also… use the search feature at https://www.plantbasedbriefing.com/episodes-search and search for INFLAMMATION   ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Introducing some of NSW DPIRD's young researchers and the projects they are looking into:Nicole Dron:Heat tolerance in pulses.Grain protein in pulses, why does it matter?Intergrated disease management (IDM) in in faba bean.Nitrogen fixation.Sam Blanch:Charcoal rot in summer crops.Net form net blotch in barley.Mitch Clifton:Long coleoptile wheats.

Health benefits of chickpeas.

Julie Le Clerc brings us this delicious recipe which can be served both as a main and as a side dish.

What makes a mushroom ‘medicinal' and are they worth the hype? How do these fungi differ from the everyday varieties we cook with? On this week's episode of The Doctor's Kitchen podcast, we're diving deep into the fascinating world of mushrooms with our expert guest Tom Baxter. From Lion's Mane to Reishi, we'll explore the unique healing properties of these incredible organisms and what the research reveals about their potential benefits. We'll discuss their effects on cognitive function, stress, fatigue, and even menopausal symptoms. You'll learn:

Kelly has a fresh and hearty salad for an easy midweek meal.

Send us a textThis special Valentine's Week episode of Hikes & Mics features an incredible love story that unfolded step by step on the Pacific Crest Trail. We're joined by returning guest Chickpea and her partner Artifact as they share their individual journeys to the PCT, their very different approaches to preparing for a thru-hike, and how a chance encounter at mile 300 led to something neither of them expected—falling in love on trail.From hiking through the snow-covered Sierras together to surviving on the PCT diet, Chickpea and Artifact take us through the highs, lows, and unexpected twists of their PCT adventure. We also dive into life after trail, their experiences as full-time digital nomads, and their next big adventures—including a possible trek on the Camino de Santiago!Tune in for a heartwarming, hilarious, and inspiring conversation about love, adventure, and the power of taking risks—both in the wilderness and in life. Episode Links:My Free 7-Day Mindset Challenge for Thru-HikingChickpea's InstagramArtifact's InstagramChickpea's YouTubeMay Yoga Retreat in Spain!Support those impacted by the Los Angeles Wildfires.Support these amazing Los Angeles based hiking groups/non-profits and their efforts:We Explore EarthHiking on Purpose

Send us a textReady to naturally transform your health through the power of whole plant foods? This exciting episode reveals why chickpeas are the perfect place to start! Healthcare professionals Jarrod and Anita Roussel share how adding this simple, satisfying ingredient helps make your whole food plant-based journey enjoyable and lasting.Their clients who embrace whole plant foods consistently experience:Normalized blood pressureBalanced cholesterol levelsSustainable weight lossAbundant energyReversed type 2 diabetesRenewed vitality to live their purposeFrom decadent brownie batter hummus to protein-packed easy meal prep options, discover why chickpeas are a favorite among those thriving on healthy vegan food that tastes amazing. This fiber-rich powerhouse of a bean can transform into countless healthy meals that make healing feel effortless and delicious!Eating the Power On Plants way helps you:Create quick and easy meals you'll craveMaster simple meal prep strategiesFind your new favorite ingredients that you loveFeel satisfied and energizedNever feel deprivedPerfect for busy Christians seeking the natural way to prepare healthy food that actually tastes great. Our simple approach helps you heal using whole plant foods while enjoying every bite!Enjoy our more than 325 episodes and discover how to actively live your God-given dreams by gaining power on plants. It's amazing what you can accomplish in life when you're body's finally filled with the energy you've been hoping to regain for so long!

You just heard from Jimmy Edgerton about a crucial time in his entrepreneurship career, a moment when it seemed like his new startup was going down in roasted chickpea flames. Luckily, these hard times didn't last forever, since today I'm presenting a special episode, a podcast swap with seasoned entrepreneurs and business consultants Jimmy Edgerton and Julie Meyer from AugMentors. Before they taught us to navigate the nuances of networking, Jimmy and Julie learned these lessons firsthand through running their own successful businesses. Julie found her start in writing her book Eat Well Shanghai and now works as the co-ceo of nutrition company Eat Well Global. Meanwhile, Jimmy worked in real estate until a fateful beer garden meeting launched his business career running Watusee Foods. But before we get ahead of ourselves, let's hop in a time machine to the start of Julie's story and see how these lives intersected. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vote In Munch Madness 2025! https://forms.gle/N22rJCnKdc79MKyW7 This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about the Chickpea (or Garbanzo bean!)- where does this amazingly nutritious legume get its name? How come they're so good for you? Where do Canadian chickpeas come from? And, of course, what's the best way to combine chickpeas with mortadella, rice, and celery root?! Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Is it possible to grow protein-packed vegetables in your garden? In this episode, we break it down for you! Building on last week's conversation with Dr. Vickie Petz Kasper about the importance of plant-based proteins, I'm sharing which crops are worth your time, space, and effort. We'll cover: Dry beans like pinto, kidney, and black beans Shelling beans such as black-eyed peas and lima beans Chickpeas, lentils, edamame, and more Discover the growing requirements, space needs, and harvest realities of these crops to decide if they're the right fit for your garden. I'll also share my honest take on which ones I recommend skipping and how to get the most from the ones you do plant. Plus, don't miss the details about my live Winter Workshop on January 21st, focusing on seed starting and planting. Learn more and register at journeywithjill.net/winterworkshop. Let's dig in!

What if one ingredient could turn your weeknight dinners into savory, satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. With the help of Sarah Bond, nutritionist and creator of Live Eat Learn, this week's episode dives into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. Whether you're looking to save time, eat healthier, or get inspired in the kitchen, chickpeas are the answer to your weeknight dinner dilemma!By the end of this episode, you'll learn how to:Whip up the viral “Marry Me Chickpeas” in 15 minutes!Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas and transform your weeknight meals! ***LinksSarah Bond's site: Live Eat Learn, Instagram, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy-cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsiclesAnd a favorite recipe of Sarah's: Chai cinnamon rolls***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this episode of the Pound of Cure Weight Loss Podcast, Dr. Matthew Weiner and Zoe Schroeder, RD, chat with Coach Dart—a seasoned fitness coach and vegan bodybuilder. This dynamic conversation explores vegan bodybuilding, injury prevention, the importance of flexibility, and why hiring a fitness coach can transform your fitness journey.Meet Coach Dart: From Personal Trainer to Vegan Bodybuilding ProWith a decade of experience in personal training, Coach Dart specializes in High-Intensity Interval Training (HIIT), athlete training, weight loss, and competition prep. Dart's journey into veganism began eight years ago, transforming his health and fitness. A plant-based diet significantly improved his digestion, recovery times, and energy levels, proving that a vegan lifestyle supports intense athletic training.Dart's Nutritional Foundation:Protein-rich staples: Chickpeas, tofu, edamame, and beans.Clean eating focus: Prioritizing whole, minimally processed foods.Structured meal prep: Weekly meal plans tailored to fitness goals.Vegan Bodybuilding: Fueling Performance NaturallyDart dispels the myth that plant-based diets can't provide adequate protein for bodybuilding. He emphasizes that vegan nutrition is not only sufficient but also optimal for muscle recovery and growth.Key Tips:1.      Hydration: Crucial for recovery and peak performance.2.      Simplicity: Whole, unprocessed foods build sustainable eating habits.The Importance of Hiring a Fitness CoachFitness coaches offer accountability, motivation, and expert strategies. Dr. Weiner and Dart highlight how professional coaching ensures proper form, tracks progress, and prevents injuries.Top Benefits:Personalized programs that evolve with your needs.Expert support to help you stay consistent and confident.Avoiding Injuries: Pro Tips from Coach DartPreventing injuries starts with warm-ups and knowing your limits. Dart advocates for progressive overload and the importance of recovery days.Injury Prevention Strategies:Dynamic warm-ups, like stretching and light cardio.Gradual increases in workout intensity to build strength safely.How to Become More Flexible: A Beginner's GuideFlexibility enhances physical performance and reduces injury risks. Dart emphasizes incorporating daily stretching and practices like yoga for long-term benefits.Steps to Improve Flexibility:Combine static and dynamic stretches for optimal results.Stay consistent with daily routines, even if for 10 minutes.Holistic Wellness: Connecting Veganism and Mental HealthDart shares how a plant-based diet complements mental clarity and recovery. By reducing inflammation and encouraging mindful eating, veganism fosters both physical and mental health.TakeawaysThis episode underscores the value of sustainable habits, whether you're curious about vegan bodybuilding, looking to avoid injuries, or aiming to enhance flexibility.Tune in to the Pound of Cure Weight Loss Podcast to hear more about Dart's inspiring journey and practical advice for lifelong wellness. 

Dr. Don and Professor Ben talk about the risks from eating homemade roasted sriracha chickpeas left at room temperature for three days. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Roasted Sriracha Chickpeas - ShortGirlTallOrder Easy Roasted Chickpeas - Super Healthy Kids

Creamy chickpeas, bitter broccoli rabe, sweet shallots, and a snappy red pepper puree the combination looks great and tastes good, too. In case you are thinking you might like to use canned chickpeas as a way of saving time, we don't recommend it. The texture of soaked, slowly simmered chickpeas is what you want here. 

In this week's episode we discuss the medical condition, iron deficiency anemia: what it is, what causes it, who is at risk, and what are the treatment options. This week's recipe is Stuffed Pepper with Chickpeas and Tuna. Schedule a visit today at www.bodymetrixhealth.com.

Send us a textIn our Season 8 Finale we have an amazing guest who shares her incredible journey that led her to hike the Pacific Crest Trail in 2023. Her name is Chloe also known as Chickpea when on the trails and you can follow her on Instagram, @_itsmechickpeaWe talk to Chickpea about growing up on the Eastern Coast of Canada, living in Europe, and her inspirational journey that led her to complete the PCT in 2023. She shares some memorable experiences in the desert sections, trekking through the snow covered Sierras, and ultimately making it all the way back home to Canada and reaching the Northern Terminus. If you ever dreamed of hiking the PCT or getting into thru-hiking, this episode is for you.Episode Links:Chickpea's WebsiteChickpea's YouTube ChannelBook Recommendation - Pacific Crest Trials by Zach Davis & Carly Moree Follow us on Instagram, @HikesandmicsThis episode's music was created by Ketsa, follow him on Instagram @Ketsamusic Episode Sponsor(s):CureSearch Ultimate Hike - Ultimate Hike is the nation's largest endurance program dedicated to funding childhood cancer research.You can register for a 2025 Ultimate Hike for FREE! Just use the promo code hikesandmics when you sign up at ultimatehike.org, and your registration fee is waived. Ursa Minor Outfitters - Inspired by the outdoors, Created by local artistsGo check them at www.ursaminoroutfitters.com and don't forget to enter the promo code HikesMics10 at checkout to receive 10% off your order.FlipSockz will keep Mother Nature out of your boots with their innovative nylon sleeve.To get your first pair visit www.FlipSockz.com and enter the promo code HikesMics10 at checkout to receive 10% off your order.

The Chickpeas are joined by Executive Director from Karma Nirvana, Natasha Rattu, to discuss the Honor Based Abuse campaign and the different types of abuse that one can experience. We are proud to be partners with the UK Government on the Honor Based Abuse campaign. The episode explores: - Forced Marriages - Virginity Testing - FGM (Female Genital Mutilation) If you or someone you know is at risk, you can seek legal protection and support to stay safe. Karma Nirvana, a partner of the UK Government's Honour-Based campaign, offers confidential help. Call their helpline on 0800 5999 247 or visit karmanirvana.org.uk. #EndForcedMarriage #StopHBA #EliminateVAWG #YouAreNotAlone

In this podcast episode, Bela Musits has a conversation with Kathryn Cook, the co-founder of NuCicer, a company that's revolutionizing the way we perceive and consume chickpeas. The discussion delves deep into the multifaceted world of chickpeas, highlighting their incredible potential and the myriad benefits they offer. Kathryn sheds light on the challenges associated with introducing a new and improved version of a product, especially in a market that's resistant to change. She emphasizes the importance of creating a product that's significantly superior to existing alternatives in order to entice customers to switch. NuCicer's journey is a testament to the complexities involved in bringing a new food product to market. The process begins with developing superior chickpea seeds, then convincing farmers to plant them. The harvested chickpeas are subsequently transformed into flour, which then needs to be integrated into a range of consumer products. This intricate process involves a multi-faceted sales approach that targets various stakeholders within the food industry. The conversation underscores the immense potential of chickpeas as a sustainable and nutritious food source. It's a call to action for consumers and food producers alike to embrace this versatile legume and explore its myriad possibilities. Through NuCicer's innovative approach, chickpeas are poised to take center stage in the culinary world, offering a delicious and healthy alternative to traditional ingredients. You can find out more about NiCicer here: https://www.nucicer.com/ Our podcast is now available on a variety of platforms to suit your listening preferences. You can find us on YouTube, where you can watch the recordings of our episodes, as well as on your favorite podcasting app. Simply search for "The Unconventional Path" to subscribe and never miss an episode. We're always on the lookout for interesting guests to feature on our show. If you know someone who has an inspiring story, unique perspective, or valuable expertise to share, please let us know. We're eager to connect with potential guests who can bring fresh insights and engaging conversations to our audience. We also love hearing from our listeners! Your questions, comments, and suggestions are incredibly valuable to us. Send us an email at bela.and.mike@gmail.com with your thoughts, and we'll do our best to address them in a future episode. Whether you have a question about a specific topic, feedback on a recent episode, or ideas for future content, we want to hear from you. Your engagement helps us shape the show and deliver content that resonates with our listeners. Thank you for being a part of our podcast community. We appreciate your support and look forward to continuing to bring you inspiring stories and thought-provoking conversations on The Unconventional Path. Remember to subscribe, leave a review, and share the show with your friends and family. Together, we can explore the endless possibilities that lie beyond the conventional. Thanks for listening, Bela and Mike --- Support this podcast: https://podcasters.spotify.com/pod/show/bela-musits/support

Niche crops have to compete for sales, resources, and exposure in the marketplace, but when it comes to building the food system of the future, they might actually have an advantage.

Kathryn Cook co-founded NuCicer with her father to bring better genetics to chickpea growers with the vision of drastically expanding acreage.

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Send us a textRemember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vegan version of this dish - Marry Me Chickpeas. Let's learn to make it and find out if it's proposal-worthy! In this dish, chickpeas are cooked in a creamy and flavourful tomato sauce with sun-dried tomatoes and basil. Heather added canned lentils for some extra fibre and protein. It's quick to make, warm and filling. We think it makes an excellent side dish, or a simple meal eaten with a nice chunk of crusty bread. And speaking of bread, she made one of her favourite little no-knead loaves of artisan bread, baked in a dutch oven. It's a quick way to have fresh bread the day you want to serve it.  What do you think? Would this sort of dish inspire you to propose marriage on the spot?    FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Marry Me Chickpeas recipe~ No-Knead Artisan Bread recipe~ The Original Marry Me Chicken ~~~~Music Credit for Midroll Ad:African Wildlife Loopable Instrumental African Vibes by CarlosCarty -- https://freesound.org/s/427026/ -- License: Attribution 4.0 Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

NuCicer: https://www.nucicer.com/Growing Pulse Crops Podcast: https://growingpulsecrops.com/If we were to re-think the food system and start with human nutrition as the goal, we would likely want food ingredients that are affordable, delicious, high in protein and high in fiber. Chickpeas fit the bill. Kathryn Cook and the team at NuCicer are developing genetics for chickpeas with more protein to make them more functional and appealing to food companies. But can they pass enough of that value back to the growers to scale?There's a lot to this story and NuCicer is taking a really interesting approach to creating the rotational crop of the future that is nutritious, delicious, affordable and profitable for farmers. Today's episode has a lot of fascinating aspects to it, all of which I think give us some interesting threads to pull on when thinking about where agriculture is headed. On the surface, NuCicer is crop genetics company working with chickpea, or what some of you might know as garbanzo bean, or others might know just as humus, arguably it's most popular processed form. The company has been able to take the protein content from 20-22% up to 30-35%, which has major ramifications for its use as a food ingredient. One of those ramifications is the obvious - more protein - but it's also a tastier source of protein and one that is rich in fiber and has fewer low value co-products, which is an interesting part of the story that we will get into. If you think this is just another meat alternative story - guess again! This is really about adding protein and fiber to foods that are currently composed of other grains or oilseeds or peas. You'll hear us use the word “fortify” which is referring to the ability to make a processed food healthier without sacrificing the eating experience. But while a big part of the story here is using science to make better foods for people, we can't lose site of the need for this to also work for farmers. Kathryn has a really interesting take on this that you'll definitely want to hear because it's a bit of a different approach from a lot of other genetics companies. Speaking of Kathryn Cook, she is a materials scientist and engineer by training, spending the first part of her career with Boeing and Meta. But she is also the daughter of Dr. Douglas Cook, a professor of plant pathology at UC Davis. Doug Cook had been working a lot with chickpeas in his research at Davis. The way Kathryn explained it to me is that when the chickpea was domesticated thousands of years ago, only a small number of seeds were brought forward in that process, so today 95% of the genetic diversity remains in the wild species. Doug Cook has been working to identify those species that are compatible with modern chickpea varieties and systematically cross pollinating to bring back some of that genetic diversity. The result is a novel library from which they can now launch new traits in the market. Part of that work started to include protein when they found dramatic difference in protein content in some of these wild species. This work caught Kathryn's attention at a time when she was considering leaving her job in materials science to pursue a startup in food and ag. The two ultimately co-founded NuCicer together to commercialize some of this research Doug was doing through a tech transfer agreement with the university. And they soon were awarded a $1M non-dilutive grant from the Foundation for Food and Agriculture Research to get started.

NuCicer is a startup focused on breeding better chickpeas to have a positive impact on the environment and the growing population. The founders, Kathryn Cook and her father, aim to connect the fragmented food and agriculture system by bridging the gap between ag technologies and food brands. "By understanding the challenges that consumer brands and formulators are having, we can take those challenges and bring them back to the seed level," said Kathryn Cook. NuCicer's promises its first commercial variety, NC1, has up to 75% more protein than a standard chickpea and offers strong yields and a shorter time to maturity. "Our long-term vision is to provide growers with a regenerative crop that can be grown on tens of millions of acres," Cook said. By increasing the adoption of chickpeas, NuCicer aims to replace animal-based products, improve soil health, and reduce the use of chemicals in agriculture. Learn more about your ad choices. Visit megaphone.fm/adchoices

Three giant bags of snacks are crossing the You Tried Dat?? tasting table this week: The Daily Crave Bourbon BBQ Quinoa Chips, Chippeas Bohemian BBQ Chickpea Puffs, and Quaker Cocoa Crunch Rice Thins.  The crew also discusses and unfortunate incident in a museum before learning about some wild fantasy football punishments. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Aisling Larkin, Mindful Eating Coach and TV Chef joined Kieran to look at all the different uses for chickpeas!

One of the biggest food trends consumers are gravitating towards right now is the push for protein-dense foods.

Alt-meat today is typically made from soybeans, yellow peas, wheat, or some combination of those three crops. But there's a whole world of plants out there, and maybe some of them can be harnessed to widen the world of ingredients available to manufacturers, perhaps even offering better functionality and flavor. One of the problems though, is that making protein isolates from most beans or lentils can be pretty expensive, since these crops usually aren't that high in protein to begin with. One reason why soy protein is so much cheaper than pea protein, for example, is that the soybean is typically 30-40 percent protein by dry weight, whereas the yellow pea at best is more like 25 percent. So you need to grow fewer soybeans to get the same amount of protein. With chickpeas, the situation is even worse, as they're usually more like 20 percent protein.  Enter NuCicer, a startup in Davis, California that has leveraged the power of natural plant diversity to breed a chickpea with 35 percent protein and which they say has superior flavor and functionality compared to pea protein, a common ingredient in alt-meat today, explaining one reason alt-meat is often more expensive than animal meat.  They've done this by taking today's commodity chickpea—the only domesticated species within the Cicer genus—and bred it with wild relatives that never made it into the basket of legumes which were domesticated by the humans living in the Middle East thousands of years ago. The result is a chickpea with 75 percent more protein than the typical chickpea, reducing the cost of chickpea protein by about 50 percent. Already, NuCicer is growing its high-protein chickpeas on 1,000 acres across five states and is moving fast to scale up. Does a new world of alt-meats, high-protein hummus, and even chickpea-powered proteinaceous oatmeal await? The father-daughter duo that co-founded NuCicer certainly hopes so. That daughter, Kathryn Cook, serves as CEO and is on the show to tell you all about her journey from her first chapter as an aerospace engineer to now a CEO engineering a better chickpea.  Discussed in this episode NuCicer is backed by Lever VC and Leaps by Bayer. Kathryn's father Doug Cook conducted the pioneering research at UC-Davis that led to the two co-founding NuCicer. Kathryn recommends the book Think Again. Chickpea protein was popularized by Nutriati, which was acquired by Tate & Lyle in 2022. Rebellyous Foods was also founded by a former Boeing engineer, and we did an episode on them! More about Kathryn Cook Kathryn Cook is the CEO and co-founder of NuCicer. Kathryn started her career as a materials science engineer developing new raw material formulations and production methods. Shifting into product and program management, Kathryn managed multidisciplinary teams in both aerospace and machine learning technologies for natural language processing. Driven by the mission of enabling a more resilient, nutritious food system for our rapidly expanding population, Kathryn launched her career in food and agriculture. She is passionate about the urgent need to leverage breeding and biodiversity to improve our crop varieties and enable more delicious, nutritious ingredients.

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

From Susie and Leanne on The Nutrition Couch this episode: We review the new research showing a correlation between consumption of sugar free soft drinks and heard disease (atrial fibrillation). We also review new research about steps you can take to minimise the risk of your kids developing peanut allergies in adolescence; We review Coles Kitchen Ancient Grain & Chickpea Medley; We our listener question is about how to pick a health frozen meal. So sit back, relax and enjoy this week's episode!  New TNC Webinars Here is all the info about our new TNC webinars. Both webinars are now on our website and are able to be purchases and watched any time. Eating For Best Self Breaking The Diet Cycle Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

This episode features a recipe developed by Deirdre of The Fiery Vegetarian. This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to. The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need: Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.  

1. Welcome and Introduction:Hosts Jorma + Ray, dressed in their summer finest, kick off the episode from their favourite local pub. Jorma is sporting a string vest reminiscent of Onslow from "Keeping Up Appearances," while Ray flaunts an off-the-shoulder Prada number as they sip Pimms + Lemonade + Roofies and Baileys.2. Chickpeas and Rat BoysChickpea Magazine - your go-to source for all things hummus and falafel related. ‘Fuller Than a Bowl At A Bulimics All You Can Eat Buffet'Introduction to the trending term "Ratboy Summer," the latest viral fashion trend on TikTok.3. Morgan Freedman's Poem - "Ratboy Summer":Morgan Freedman humorously navigates the absurdity of TikTok, particularly focusing on the emergence of "Ratboy" chic.The poem delves into the shift from traditional handsome guys like Gary Cooper to the new trend of ratboys, providing a satirical commentary on societal trends, ending with a humorous plea for compassion and common sense in romantic pursuits.4. Ratboy discussion – a Welsh BAFTA nomination for Morgan Freeman?Ray nominates Morgan for a Welsh BAFTA.Poetry requests from listeners to talkingistanbullocks@gmail.com5. Listener Engagement:Encouragement for listeners to subscribe, follow, and share the podcast on various platforms.Special mention of the rising listener base in Malaysia.6. True or False Quiz: The Reproductive Lives Of Bees and David BeckhamFun and quirky segment packed with fun facts and banter.7. Community Spotlight – ‘Are You Alright Hon?'Red Books in Wexford, Ireland, run by Wally O'Neill. is more than a bookshop; it's a community hub offering workshops, writing courses, live music, and also support homeless and mental health initiatives.Upcoming podcast "Are You Alright Hon?" presented by Wally and regular contributor to Talking Istanbullocks, Jamie T. Murphy, focusing on personal stories about addiction, homelessness, and mental health.8. Bogus Horoscope and Psychic Predictions for the month of June with Honzie Curley:Honzie returns with his monthly horoscopes and suspiciously accurate psychic predictions for June.9. Post of the Week:A humorous joke about a duck, self-identifying as a plasterer.10. Final Thoughts and Outro:Ray and Jorma wrap up the episode with light-hearted banter and reminders for listener interaction and engagement.Additional Notes:Listeners are invited to contribute poems for Morgan Freedman to read.Encouragement to check out the podcast's YouTube channel for sketches and more comedic content.This show uses AI voices#ComedyPodcast #BritishComedy #IrishComedy #RatboySummer #Banter #IstanbulComedy #Funny#WexfordBooks #HoroscopePredictions #ViralTrends #TikTokFashion #HumorAndSatire #MustListenPodcast #ComedyVarietyShowTRANSCRIPT: https://docs.google.com/document/d/1Anka0iEBcAqPg8zW5MJvRX_C5aTQnNallLx_tlcbR7w/editSocial Media:Subscribe on YouTubeFollow and interact on social media platforms for more updates and behind-the-scenes content. Hosted on Acast. See acast.com/privacy for more information.

This week Zorba and Karl discuss how a common low-calorie sweetener linked to heart attack and stroke, and they look at how facial thermal imaging and AI can accurately predict […]

This week Zorba and Karl discuss how a common low-calorie sweetener linked to heart attack and stroke, and they look at how facial thermal imaging and AI can accurately predict […]

This week Trace's quest for answers takes him to a magical fantasy land of wizards, frozen keys, and bodily fluids. Meanwhile Julian discovers that there are about 3 degrees of separation between chickpeas and dynamite. Yes, really.QUESTIONSJulian: "Could you make an explosive out of chick peas?" from Jesse Trace: "Can you pee on an object that is so cold that the act of peeing on it can make you colder?" from LukeDo you have an absurd question? Maybe it's silly idea you had, a shower thought about the nature of reality, or a ridiculous musing about your favorite food? If you want an answer, no matter the question, tell us!Visit our website ThatsAbsurdShow.com to listen to every episode of the show, see what videos or images we share from our research. Also on our website you can submit questions directly to us thatsabsurdshow.com/ask. If you love email for some reason you can also share them to hello at thatsabsurdshow.com. If we use your question we'll give you a shout out in the episode.SUPPORT THE SHOW: JOIN NEBULAWant to listen to the show without any ads and support the show? You can, just join Nebula with our link. Not only do you get to listen to our show ad-free, but you'll also get it early and it directly supports That's Absurd Please Elaborate and tons of other independent creators. To join visit go.nebula.tv/thatsabsurdshow.SOCIALS[[ JULIAN ]]Instagram: @HuggetoutThreads: @HuggetoutX (formerly, Twitter): @Huggetout[[ TRACE ]]Instagram: @tracedominguezYouTube: @tracedominguezThreads: @tracedominguezBlueSky: @tracedominguezX (formerly, Twitter): @tracedominguezCREDITSThis episode of That's Absurd Please Elaborate was written by Trace Dominguez and Julian Huguet, edited by Kyle Sisk, and produced by all three of us.Theme Music by Epidemic Sound; learn more here: http://nebula.tv/epidemicThanks for listening to That's Absurd Please Elaborate. We appreciate you!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Little nuggets of goodness.....the almighty chickpea. Air fried, oven-baked or toaster oven roasted........all are home-baked methods to make roasted, crispy chickpeas. You can also buy them in a package, but, the flavour, texture and nutritional value is so great when you make them at home. Tune in for some spice suggestions to help flavour these crispy nuggets of plant-based goodness. Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :) Sign up for our ⁠⁠⁠newsletter⁠⁠⁠ on our website for weekly updates and other fun info. You can also visit our social media pages. We're on ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠. Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

This week on The Fell Into Food Podcast we dive into the world of plant-based cuisine with Chef Alicia Bell, the Culinary Director of the Food Service Innovation Team at the Humane Society of the United States. Chef Bell is a passionate advocate for delicious and sustainable plant-based meals, and she's here to share her expertise and inspire you on your own culinary journey. In this episode, Chef Bell will discuss her path to plant-based cooking, along with practical tips and tricks to make plant-based meals a breeze. From small swaps you can make at home to the exciting trends taking root in the food service industry, Chef Bell will show you how to embrace a more plant-based lifestyle, one delicious bite at a timeHSUS: Forward Food WebsiteThe Vegan Butcher Eleven Madison Park Bon Devil Eclipse Ice Cream Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Dr. Michelle Hubbard leads a field, greenhouse, growth chamber and lab based research program at Agriculture and AgriFood Canada, a part of the Canadian federal government. Based in Swift Current, Saskatchewan, her work focuses on pulse pathology, including important diseases like ascochyta blight of chickpea, root rot of pea and lentil and anthracnose of lentil. Hubbard discusses a mystery illness that has been popping up in parts of Saskatchewan and other areas in recent years. She shares the symptoms of this disease and the extensive research that has been done to try to understand what exactly is going on so that we can start to manage for it in the future. She provides insights not only into pulse pathology, but also into the approach scientists like herself take to try to find answers for farmers.“It is frustrating, but it's also interesting and I keep going by thinking we're learning other things. Even if we're not finding an answer to this problem, we're learning other useful things like about drought and Verticillium and nematodes.” - Dr. Michelle HubbardThe exact pathogenesis of the mystery illness in chickpeas continues to elude researchers despite major efforts. The disease first emerged in 2019 and made its mark by creating severe crop loss similar to ascochyta blight. However, these chickpeas did not demonstrate obvious girdling and patterns of being transmitted airborne like typical ascochyta blight. Drought stress followed by rainfall was another factor explored for explaining the unique symptoms observed in the field but this too was disproved in trials. Herbicide application without moisture was another factor explored and it too could not be replicated successfully. The investigation continues with Dr. Hubbard offering this advice to producers. “Keep an eye out for it, but (don't) panic about it. If they want to find out more information or pictures, there's a lot of pictures on the Saskatchewan Pulse Growers website, as well as some old reports dating back to the beginning of the issue that explains it really well and shows pictures and examples. Or if somebody wants to contact me, I'm happy to send pictures or to help you find a link where you can find more pictures.” - Dr. Michelle HubbardThis Week on Growing Pulse Crops:Meet Dr. Michelle Hubbard a plant pathologist who leads a field, greenhouse, growth chamber and lab based research program at Agriculture and AgriFood CanadaUnderstand the emergence and research related to identifying this mystery chickpea illnessLearn more about Dr. Hubbard's work at AgriFood Canada by visiting her webpage Check out the Saskatchewan Pulse Growers webpage as well to learn more about this emerging concernGrowing Pulse Crops is produced by Dr. Audrey Kalil and hosted by Tim Hammerich of the Future of Agriculture Podcast.

I'm so excited to welcome Chiara to the podcast! She is such an incredible founder who has accomplished so much in such a short period of time. Chiara Munzi is the co-founders of ChiChi Foods, a first-to-market grain free hot cereal made from chickpeas. As a better-for-you alternative, ChiChi Foods is carving a new path in the breakfast category with a healthier, easy solution. Find ChiChi — IG chickpeaoats | TikTok chickpeaoats | chickpeaoats.com Find me— IG @citrusdiariesss | TikTok @citrusdiaries ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the newsletter!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ citrusdiaries.com | hello@citrusdiaries.com New episodes every Monday at 7am EST!

It's another episode of healthy(ish) snacks as the You Tried Dat?? crew tastes Lebby Mocha Chickpea Snacks, From the Ground Up Cheddar Cauliflower Crackers, and Flackers Flaxseed Crackers.  They also discuss a bizarre seating arrangement at the Waterworld Stunt Show before tackling part 1 of the Premiere League Mascot Tournament. Follow us on Instagram to see pictures of the snacks @youtrieddat.

HEALTH NEWS   ·         Cranberry Power Can Boost Running Performance ·         What's The Best Time To Eat An Apple? ·         Red meat compound linked to worse outcomes in heart failure patients ·         Chickpea extract a potential prebiotic: China study shows microflora and short-chain fatty acid benefits ·         Could yoga lessen prenatal depression? ·         The efficacy of the Mediterranean diet on health outcomes in adults with cancer

This week Zorba and Karl look at research showing walking, jogging, yoga, and strength training ease depression, and they discuss a study that shows 100% fruit juice associated with weight gain in children and adults. Plus, they share a delicious recipe for Spinach and chickpea stew.

This week's sponsors: Qeepsake — use code UPSIDE to get 20% off your annual subscription. We text you questions and you text us the memories you want to hold tight LiquidIV — use code UPSIDE to save 20% off your order Little Spoon —use promo code UPSIDE30 to save 30% on your order Alzheimer's Association - join the Walk to End Alzheimer's and help us make a brighter future for all those affected by Alzheimers's. Make a difference today Learn more about your ad choices. Visit megaphone.fm/adchoices