Podcasts about lentils

Planted acreage for pulse crops are projected to be down this year.

What is the cheapest way to eat for your diet? Some really solid advice in this one. And we check in on how much food prices are rising. Send us a voice note: 07468 286104 If you'd like to join our Diet Club, mark your weight loss with our exclusive certificates, get Extra Portions of this podcast and win CASH PRIZES go to patreon.com/noshameinagain or find us on the Patreon app. Hosted on Acast. See acast.com/privacy for more information.

Lentils can be one of the least competitive crops when it comes to weed control, but good planning can make all the difference. In this episode of MSF Farm Talk podcast, we revisit the Mallee Research Updates from March, where agronomist and WeedSmart Extension Officer Chris Davey explores practical strategies for managing weeds in lentil crops. This is Part 1 of a two-part series with Chris Davey on lentil weed management. Chris explains why lentils are particularly vulnerable to weed pressure and how decisions made before sowing can set crops up for success. He discusses the importance of crop rotation, improving crop competition and addressing soil constraints to give lentils the best chance of establishing and competing with weeds. The conversation also unpacks the WeedSmart Big 6, a framework for integrated weed management that combines multiple tactics to reduce weed pressure and slow the development of herbicide resistance. From herbicide strategies and double knock tactics to harvest weed seed control, Chris shares practical insights growers can apply to their own farming systems. Whether you're planning your next lentil crop or looking to strengthen your weed management strategy, this episode offers valuable advice to help improve crop competitiveness and support long-term weed control. Stay tuned for Part 2, where Chris explores in-crop weed control options and how to maximise herbicide performance. This podcast episode is supported by the Murraylands and Riverland Landscape Board.Support the show: https://msfp.org.au/about/membership/See omnystudio.com/listener for privacy information.

In this episode of That's So Hindu, Sheetal Shah talks with Dr. Reetu Rudra about the principles of Ayurveda, a holistic system of health that emphasizes the balance of body and mind through understanding one's dosha. The conversation explores the significance of food, digestion, and the importance of proper food combinations in maintaining health. Dr. Rudra explains the three doshas—Vata, Pitta, and Kapha—and how they influence individual health. The episode also addresses common misconceptions about food, including the role of protein powders and the nutritional value of lentils, providing insights into how Ayurveda can guide dietary choices for better health. They also explore the principles of Ayurveda, focusing on the importance of spices in digestion, the individual nature of dietary needs, and the benefits of fresh foods over frozen options. They discuss the significance of ghee in Ayurvedic practices, the perspective on non-vegetarian food, and the practice of soaking foods for better digestion. The dialogue emphasizes understanding one's body and its unique requirements for optimal health.Learn more: https://zenvedany.com/TakeawaysAyurveda is about living a balanced life.Understanding your dosha is crucial for health.Food quality and combinations matter in Ayurveda.Digestion is the foundation of health.Each person has unique dietary needs based on their dosha.Food that is good for one may not be good for another.Ayurveda emphasizes prevention over treatment.Cold foods can suppress digestive fire.Protein powders can be beneficial if digestible.Lentils can be a wholesome protein source when paired correctly. Spices play a crucial role in making food digestible.It's essential to consider how food is prepared, not just what is eaten.Individual digestive needs vary; there is no one-size-fits-all approach.Fresh foods are preferred over frozen for better health.Ghee is valued in Ayurveda for its health benefits and lubrication properties.Ayurveda recognizes both vegetarian and non-vegetarian diets based on individual needs.Soaking foods can aid in digestion and reduce the burden on the gut.Preparation methods can enhance the nutritional value of leftovers.Understanding one's body type is key to following Ayurvedic principles.Half-prepping meals can help busy individuals maintain a healthy diet.Chapters00:00 Introduction to Ayurveda and Dr. Ritu Rudra02:14 Understanding Ayurveda: A Holistic Approach to Health05:53 The Three Doshas: Vata, Pitta, and Kapha Explained09:22 Ayurvedic Perspective on Food and Digestion15:01 Food Combinations: The Ayurvedic Approach20:11 The Impact of Food Combinations on Health23:52 Protein Powders and Ayurvedic Nutrition26:45 Lentils: A Wholesome Source of Protein27:14 The Role of Spices in Digestion32:10 Understanding Individual Digestive Needs35:17 Navigating Fresh vs. Frozen Foods41:21 The Benefits of Ghee in Ayurveda45:20 Ayurveda's Perspective on Non-Vegetarian Food46:59 The Importance of Soaking Foods Hosted on Acast. See acast.com/privacy for more information.

In this episode of That's So Hindu, Sheetal Shah talks with Dr. Reetu Rudra about the principles of Ayurveda, a holistic system of health that emphasizes the balance of body and mind through understanding one's dosha. The conversation explores the significance of food, digestion, and the importance of proper food combinations in maintaining health. Dr. Rudra explains the three doshas—Vata, Pitta, and Kapha—and how they influence individual health. The episode also addresses common misconceptions about food, including the role of protein powders and the nutritional value of lentils, providing insights into how Ayurveda can guide dietary choices for better health. They also explore the principles of Ayurveda, focusing on the importance of spices in digestion, the individual nature of dietary needs, and the benefits of fresh foods over frozen options. They discuss the significance of ghee in Ayurvedic practices, the perspective on non-vegetarian food, and the practice of soaking foods for better digestion. The dialogue emphasizes understanding one's body and its unique requirements for optimal health.Learn more: https://zenvedany.com/TakeawaysAyurveda is about living a balanced life.Understanding your dosha is crucial for health.Food quality and combinations matter in Ayurveda.Digestion is the foundation of health.Each person has unique dietary needs based on their dosha.Food that is good for one may not be good for another.Ayurveda emphasizes prevention over treatment.Cold foods can suppress digestive fire.Protein powders can be beneficial if digestible.Lentils can be a wholesome protein source when paired correctly. Spices play a crucial role in making food digestible.It's essential to consider how food is prepared, not just what is eaten.Individual digestive needs vary; there is no one-size-fits-all approach.Fresh foods are preferred over frozen for better health.Ghee is valued in Ayurveda for its health benefits and lubrication properties.Ayurveda recognizes both vegetarian and non-vegetarian diets based on individual needs.Soaking foods can aid in digestion and reduce the burden on the gut.Preparation methods can enhance the nutritional value of leftovers.Understanding one's body type is key to following Ayurvedic principles.Half-prepping meals can help busy individuals maintain a healthy diet.Chapters00:00 Introduction to Ayurveda and Dr. Ritu Rudra02:14 Understanding Ayurveda: A Holistic Approach to Health05:53 The Three Doshas: Vata, Pitta, and Kapha Explained09:22 Ayurvedic Perspective on Food and Digestion15:01 Food Combinations: The Ayurvedic Approach20:11 The Impact of Food Combinations on Health23:52 Protein Powders and Ayurvedic Nutrition26:45 Lentils: A Wholesome Source of Protein27:14 The Role of Spices in Digestion32:10 Understanding Individual Digestive Needs35:17 Navigating Fresh vs. Frozen Foods41:21 The Benefits of Ghee in Ayurveda45:20 Ayurveda's Perspective on Non-Vegetarian Food46:59 The Importance of Soaking Foods Hosted on Acast. See acast.com/privacy for more information.

This exploration of Genesis 25 challenges us to examine what we're trading for temporary satisfaction. The story of Jacob and Esau reveals deep seeded human nature: we often exchange eternal promises for immediate gratification, just as Esau traded his birthright for a bowl of stew. The narrative shows us two troubling patterns we can fall into—either becoming like Jacob, manipulating and deceiving our way toward God's promises instead of trusting His timing, or like Esau, despising our spiritual inheritance because we're too focused on meeting our immediate needs. The message confronts our modern obsession with instant gratification, where everything must be microwaveable and immediate. Yet God's promises require patience, faith, and trust. Isaac waited twenty years for the promise of children, while Esau couldn't wait twenty minutes for food. This contrast reveals the heart of our spiritual struggle: will we seek first God's kingdom and righteousness, allowing all other things to be added, or will we chase after the added things and lose both the promise and lasting satisfaction? 6/26 6/26Join us for service live every Sunday at 10am at 5600 Route 34 | Oswego, IL 60543. You can expect passionate worship and a deep love for God's Word.  Connect with us at our website www.hopeucchicago.com

Lentils may have taken the biggest hit from wet weather.

Send us Fan MailThe Quiet Power of Legumes.What if the secret to a longer, healthier life isn't trendy, expensive, or Instagram-worthy — it's sitting in a can in your pantry right now? Today, I break down why legumes show up again and again in the diets of the world's longest-living people, and how to add them to your plate without overhauling your life.Calls to Action•       Rate and subscribe to Project Weight Loss•       Share this episode with someone who needs a gentle nudge toward sustainable habits•       Try one of the three legume swaps this week and tag the showCitations & SourcesDarmadi-Blackberry, I., Wahlqvist, M. L., Kouris-Blazos, A., Steen, B., Lukito, W., Horie, Y., & Horie, K. (2004). Legumes: the most important dietary predictor of survival in older people of different ethnicities. Asia Pacific Journal of Clinical Nutrition, 13(2), 217–220.Buettner, D., & Skemp, S. (2016). Blue Zones: Lessons From the World's Longest Lived. American Journal of Lifestyle Medicine, 10(5), 318–321.Stanley, E. (Lord Derby). "Those who think they have no time for healthy eating will sooner or later have to find time for illness." (Widely attributed quote, often cited in health and wellness literature.)DisclaimerThis podcast is for informational and educational purposes only and is not intended as medical advice. Listeners with specific health conditions or dietary needs should consult their healthcare provider or a registered dietitian.Let's go, let's get it done.Get more information at: http://projectweightloss.org

The Champion's PantryHow to stock your kitchen like an athlete — and why everything on that shelf mattersLet me tell you something that took me a long time to understand, even after decades of cooking professionally and working with athletes at every level of sport. The most important meal you will ever eat is not the one you have the night before a big game. It is not the recovery shake you drink after training. It is the meal you eat on an ordinary Tuesday, when there is no competition coming, and you are simply trying to get through school, show up to practice, and feel like yourself. And that ordinary Tuesday meal — more than almost anything else — depends entirely on what is sitting in your pantry. A pantry stocked with the right ingredients is not a luxury reserved for professional athletes or families with unlimited grocery budgets. It is a strategy. It is, in fact, the most fundamental athletic strategy there is, because it removes one of the biggest obstacles standing between a young athlete and great nutrition: the moment when you are tired, hungry, and standing in an empty kitchen trying to figure out what to eat. When the pantry is right, that problem disappears. The answer is always there. The raw materials for good performance are already in the building. All you have to do is cook.A well-stocked pantry is not about perfection. It is about preparation. Champions prepare.The Foundation: Complex CarbohydratesThen, whole-grain. Your muscles run on glycogen — a form of stored energy that your body builds from the carbohydrates you eat. If you are training seriously, your glycogen stores are being depleted every single session. The quality of carbohydrate you use to replenish them matters enormously. Complex carbohydrates — those that come packaged with fiber, vitamins, and minerals — release energy steadily and keep you fueled for hours. Simple, refined carbohydrates spike your blood sugar and crash in, leaving you sluggish and foggy exactly when you need to be sharp.Your pantry should hold whole grain pasta, brown rice, rolled oats, quinoa, and whole grain bread or crackers. These are not glamorous ingredients. They are workhorses — the kind of reliable, consistent fuel that builds real athletic endurance over months and years. Oats in the morning before school means your brain and muscles have steady energy through the morning session. Brown rice with dinner means your glycogen stores begin refilling for tomorrow's training before you fall asleep. Stock these. Never run out of them.The Builders: Protein SourcesProtein is how your body repairs the microscopic damage that intense training causes to your muscle fibers — and turns that damage into growth, strength, and speed. Without adequate protein, training hard breaks you down without building you back up. Most young athletes significantly underestimate how much protein they need on heavy training days, and they pay for it in slow recovery, persistent fatigue, and performance plateaus.Among the pantry proteins I recommend to every young athlete I have ever worked with are: canned tuna, canned salmon, canned chickpeas, canned black beans, red lentils, and dried cannellini beans. These are inexpensive, shelf-stable, fast to prepare, and nutritionally exceptional. Lentils, for example, are one of the most protein-dense plant foods on the planet and cook from dry in under twenty minutes, with no soaking required. A can of tuna stirred into pasta with olive oil and lemon is a complete, high-protein, anti-inflammatory meal that takes ten minutes to make. These are not compromise foods. These are champion foods. The fact that they are affordable makes them even better.More Podcast Flavors + Knowledge Newsletter

Australia on track to produce the nation's biggest ever crop of lentils, a new report finds Australian ag "desperately under prepared" for a shortage of honey bee pollination, and South Australians recognised for their contribution to the ag sector in King's Birthday honours.

Dr. Lars Kamphuis is an associate professor at Curtin University and the deputy director of the Center for Crop Disease Management where he focuses on crop diseases that impact Australian farmers. The center collaborates extensively with state departments and universities around the country to research diseases relevant to growers throughout Australia. Kamphuis was born and raised in The Netherlands and studied plant breeding and crop protection at Wageningen University. He then had the opportunity to do research in Australia and says he just never left. In this episode, he shares about his experiences with lupins and why the crop is fitting in well in some Australian rotations. He also discusses his work with Sclerotiania stem rot, fungicide resistance and the ascochyta issues Australian farmers have had to deal with. “ A lupin is kind of what we would call an orphan crop. It's not very well known around the globe, but it has a tremendous value. So it does really well in sandy and acidic soils, which is particularly a problem here in Western Australia. So for some of our Australian grain growers, where they have to give breaks to their cereal and canola crops, they need a viable pulse crop in these sandy acidic soils and lupins are a perfect fit.” - Dr. Lars KamphuisThis Week on Growing Pulse Crops:Meet Dr. Lars Kamphuis, an associate professor at Curtin University and the deputy director of the Center for Crop Disease ManagementExplore the introduction and benefits to adding Lupins in pulse crop rotations in AustraliaUnderstand the challenges of Sclerotiania stem rot, fungicide resistance and ascochyta issues faced by Australian farmers Learn more about the ongoing ascochyta research from our episode in season two with Dr. Kampuis's colleague, Dr. Jenny DavidsonGrowing Pulse Crops is produced by Dr. Audrey Kalil and hosted by Tim Hammerich of the Future of Agriculture Podcast.

Something Black in the Lentils: We are back with our favorite type of podcast — speculation about legal implications built around facts that are constructed entirely from rumor and innuendo. Weird stuff is going on with the Senegalese yield curve. And we wonder whether the weirdness might relate to Senegal's desire to avoid triggering margin calls on its TRS contracts (which we'd really like to see). If there is some jiggery pokery going on - perhaps with respect to auctions of the three-year maturity - is that bad faith? Possibly, maybe, kinda sorta. We aren't English lawyers. We're barely even lawyers. But maybe there is something strange afoot. Surely it will all soon be disclosed, especially if Senegal defaults and all these contracts go . . . well . . . Producer: Leanna Doty

Consumer interest in both protein and fiber have put several of the pulse crops in the spotlight. But supply continues to keep up with growing demand.

Rethinking Easter: Choosing Lentils Instead Of Lamb Easter is a time of celebration, family gatherings, and feasting. Traditionally, roast lamb has been the centrepiece of many Easter meals, symbolising renewal and sacrifice. However, as we become more aware of the health, environmental, and ethical implications of our dietary choices, it's worth considering a delicious and nutritious alternative: lentils. These tiny, nutrient-packed legumes offer a delicious, sustainable, and compassionate alternative to lamb, aligning with modern values of health-consciousness and environmental responsibility.  Learn more in today's episode, written by Dr. Shireen Kassam at Plant Based Health Professionals UK #vegan #plantbased #plantbasedbriefing #wfpb #plantbasednutrition #easter #lamb #easterlamb #compassion #legumes #sustainability ========================== Original post: https://plantbasedhealthprofessionals.com/rethinking-easter-choosing-lentils-instead-of-lamb  ========================== RELATED EPISODES: Use search field at PlantBasedBriefing.com/episodes  ========================== Plant-Based Health Professionals UK is an non-profit organization dedicated to providing education and advocacy on whole food plant-based nutrition and lifestyle medicine for prevention and treatment of chronic disease. In addition to practicing conventional medicine, they promote health and well-being using a plant-based lifestyle approach. They reaize there is no doubt that conventional medicine has resulted in some astonishing advances in patient care. However, the current model of healthcare in the UK focuses primarily on treating established disease, rather than emphasising interventions that could prevent or reduce the burden of chronic disease. They provide a valuable resource for the education of healthcare professionals and the general public alike and aim to empower individuals to take control of their own health. Dr. Shireen Kassam founded PBHP UK in 2018. She's a certified lifestyle medicine physician and author of the book, Eating Plant-Based, Scientific Answers to Your Nutrition Questions, co-authored with her sister Zahra, was published in January 2022. She has also co-edited the textbook Plant-Based Nutrition in Clinical Practice, published in September 2022. Learn more at https://plantbasedhealthprofessionals.com/  ============================== FOLLOW PLANT BASED BRIEFING 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/   

Lentils are a product at high risk for cross contact. But there's good news: Avena Foods is working on Purity Protocol lentils in addition to their purity protocol oats!I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

“Move people to the lentils,” says Lianna Levine Reisner, cofounder of Plant Powered Metro New York.  Learn more about Lianna and Plant Powered Metro New York and why you should join us at their 7th Anniversary Gala on March 19, called Woven Together.

Agri Conversations with Ed Rowntree: sitting on a bench to the side of the Port Lincoln grain terminal on the Eyre Peninsula in South Australia, I chat to Ed Rowntree. Ed and I discuss the 2025 South Australian cropping season and how farmer decision making may change in 2026. Ed is the Executive Manager for Regional and Agribusiness SA North West at Commbank. Disclaimer:    Important Information   This podcast is approved and distributed by Global Economic & Markets Research (“GEMR”), a business division of the Commonwealth Bank of Australia ABN 48 123 123 124 AFSL 234945 (“the Bank”).  Before listening to this podcast, you are advised to read the full GEMR disclaimers, which can be found at www.commbankresearch.com.au.   No Reliance  This podcast is not investment research and nor does it purport to make any recommendations. Rather, this podcast is for informational purposes only and is not to be relied upon for any investment purposes.  This podcast does not take into account your objectives, financial situation or needs. It is not to be construed as a solicitation or an offer to buy or sell any securities or other financial products, or as a recommendation, and/or investment advice. You should not act on the information in this podcast.   The Bank believes that the information in this podcast is correct and any opinions, conclusions or recommendations made are reasonably held at the time given, and are based on the information available at the time of its compilation. No representation or warranty, either expressed or implied, is made or provided as to accuracy, reliability or completeness of any statement made.  Liability Disclaimer  The Bank does not accept any liability for any loss or damage arising out of any error or omission in or from the information provided or arising out of the use of all or part of the podcast.   Usage of Artificial Intelligence  To enhance efficiency, GEMR may use the Bank approved artificial intelligence (AI) tools to assist in preparing content for this podcast. These tools are used solely for drafting and structuring purposes and do not replace human judgment or oversight. All final content is reviewed and approved by GEMR analysts for accuracy and independence. 

Syngenta is introducing Elatus Era, a new fungicide for lentil growers designed to strengthen anthracnose control and support resistance management. Speaking with RealAgriculture, Carolyn Wilson of Syngenta says the product will replace the company’s current Elatus offering over the next few years. “We’re super excited to launch Elatus Era. It is lentil fungicide aimed at... Read More

Send us a textJoin Jim and Steve as they review the first episode of the Canadian series, Super Team Canada. Well, I had no idea that you could put gravy on fries, let alone that it could be a super power! I wonder what other food dishes could be super powers? Lentils? Lima beans? Spaghetti? A super hero squad called Team Pizza? I deliciously digress. Keep watching the shows! 

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you've got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.If beans have ever felt bland, boring, or confusing, today's episode is for you.By the end of this episode, you'll:Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!***Links:LentilsOur favorite coconut red lentils from our free SubstackCurried tomato tortellini soup from 101 CookbooksEcuadorian lentil stew from Laylita.comAlison Roman's lentils with fried lemon or garlic (you can use red or yellow) ChickpeasOur chickpea episode with Sarah Bond from Live, Eat, LearnChickpea stew with dates, almonds, and orange Chickpea butternut squash tacos by Laura FuentesYotam Ottolenghi's confit tandoori chickpeas Other Beans:Amy Chaplin's spicy black bean soup, with squash, cabbage, loads of veggies Cheesy mashed white beans with kale and parm and runny egg, from Serious EatsMung bean curry from Pride of IndiaSenate bean soup by The Country CookAlso: Kari's famous white bean soup with oregano and parm, and Sonya's take on Yemenite white bean soup with zhoug***Got a cooking question?...

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Episode 177 November 6, 2025 On the Needles 1:24 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Butterfly Agave   Pop Rock Pullover by Tanis Lavallee, La Bien Aimée singles and Mohair Silk in AVFKW A Day by the Bay– DONE!!   Aal Ower Torie by  Shetland Guild of Spinners, Knitters, Weavers and Dyers, Jamieson's of Shetland Shetland Spindrift in Vintage kit (8 colors: moorit, eesit, saphire, daffodil, madder, natural white, moss, nutmeg)   Ruuno by Nina Holubcova, Urth Yarn Lanalpaca in Amethyst On the Easel 14:18 Manet & Morisot exhibit at the Legion of Honor Museum (SF)   Gouachevemeber 2025 Finishing up ceramics Calendar coming soon! On the Table 26:53   LInger by Hetty Lui McKinnon Kale with sweet peanut sauce  Potato & Sumac Salad  Butternut with Lentils, olives and pickle sauce   ISO long crispy taco shells Seasonal fruit salads   On the Nightstand 37:37 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Rome: a history in seven sackings by Matthew Kneale (audio) The Summer War by Naomi Novik Cinder House by Freya Marske Audition for the Fox by Martin Cahill Thief of Night by Holly Black  Everything the Light Touches by Janice Pariat   The Phoebe Variations by Jane Hamilton Murder at Gulls Nest by Jess Kidd Bog Queen by Anna North

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

Kedgeree is an Anglo-Indian classic, though traditionally served for brunch, it makes a brilliant one pan dinner. Lentils make this version a little different, the addition of lentils makes my kedgeree richer and more texturally satisfying. Crispy fried shallots or onions to top it before serving adds fantastic crunch. Full recipe is here

What is edamame? How do you prepare them? Why would you add these to your day?Rob and Sandra discuss these young, green, vegetable soybeans and how to incorporate them into your family's diet.Additional Resources:Nutrition Nuggets 37. Are you a Buddha or a Poke ....Grain Bowl, that is! https://youtu.be/im8QVUSp6KU?si=vVAiN181kWATTsOlNutrition Nuggets 54. How to Make Your Salad a Meal https://youtu.be/36oR2ltOuy0?si=S4H-_DdGBB0MMQZsEpisode 189. Why You Need to Lentils https://youtu.be/5dOe2OsvVXk?si=dcYyE9sINOFgj5wNEpisode Nutrition Nuggets 51. Easy Bean Ideas  https://youtu.be/K6GtxJ2sk8c?si=1MC8DYGOtgTURY-zEnjoying 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.comEmail: mywifetherd@gmail.com

Lentils.....a staple throughout the Middle East, central Asia, East India and the Mediterranean. These tiny, dried, lens-shaped seeds are a valuable source of plant-based protein, fibre and a multitude of important minerals and vitamins. They have been long utilized as an alternative to meat, and are easier to prepare than other beans and legumes. They have healthful benefits and are a wonderful dietary addition to your weekly menu to help prevent chronic conditions, such as diabetes, heart disease and metabolic syndrome.Tune in to hear all Sandra and Rob talk about lentils and how to use them.Ep 42. Beans, Beans....they're good for your heart! https://youtu.be/8fDyMRerNbcNutrition Nuggets 95. Tips for Cooking Dry Beans https://youtu.be/xnQ1h2fCZZk?si=b8jOCXMFpI-kahpcEp 48. Vegan for Runners https://youtu.be/vsk4Ze8xNB8?si=TookkgsdiTWUBTomEp 85. Plant-Based Protein with Vesanto Melina, RD https://youtu.be/fXZSiYC5XPI?si=usQ1Qieq8TWm1YQ5Nutrition Nuggets 51. Easy Bean Ideas https://youtu.be/K6GtxJ2sk8c?si=nkvBIi5KzchOrDOfEp 186. Blue Zones Longevity Tips https://youtu.be/S7O-oKvQYqQoKvQYqQNutrition Nuggets 54. How to Make Your Salad a Meal https://youtu.be/36oR2ltOuy0Enjoying 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.comEmail: mywifetherd@gmail.com

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about black beluga lentils, a superfood hiding in plain sight. Curious about this tiny legume that packs a nutritional punch? Jenn uncovers the secrets of a small but mighty ingredient that's been a staple for centuries, offering a protein-packed, fiber-rich boost to your plate. What makes them stand out from other lentils, and how can they transform your meals? Listen to discover the tasty possibilities! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Member – A Salad With a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramKeywords: Black Beluga Lentils, Black Lentils, Nutrition Nugget, Plant-Based Protein, Gluten-Free Legumes, Mediterranean Diet, World War II, Meat Substitute, Canada Lentil Producer, Green Lentils, Brown Lentils, Red Lentils, French Lentils, Nutty Flavor, Cooking Texture, Lentil Soup, Puree Soup, Peppery Taste, High Fiber, Protein Content, Iron Source, Folate Benefits, Calcium, Potassium, Phytochemicals, Antioxidants, Weight Management, Heart Health, Blood Sugar Support, Cancer Prevention, Cholesterol Levels, Anti-Inflammatory Properties, Neuroprotective Effects, Blood Pressure, Energy Boost, Antinutrients, Trypsin Inhibitors, Lectins, Phytic Acid, Soaking Lentils, Cooking Lentils, Versatile Ingredient

Millions of people in Bangladesh face food insecurity due to poverty and natural disasters, but effective relief programs are making a big difference. The experts show how you can make a real impact with food relief! Find out more at: https://www.lotus-ministry.org/post/lotus-ministry-s-food-relief-in-bangladesh Lotus Ministry Trust City: San Francisco Address: 2269 Chestnut St Website: https://www.lotus-ministry.org/

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about summertime salads- no lettuce allowed! Dense bean salads! Pasta salads! Potato salads! Couscous! Lentils! Quinoa! Also, why do potato salad and mayonnaise get such a bad rap? Plus, what happens when the Random Meal Generator serves up ground lamb, butternut squash, and mango? Best Lentil Salad Ever: https://www.mynewroots.org/2010/06/the-best-lentil-salad-ever-2/ Beach Bean Salad: https://smittenkitchen.com/2020/05/beach-bean-salad/ WHOLE MILK ENJOYER SHIRT: https://podcavern.myspreadshop.ca/whole+milk+enjoyer+no+bad+food-A68505fa8c99f34694e92b43d?productType=812&sellable=XNqjzl4EdrFrpjd11LjD-812-7&appearance=1 MILK FAT GANG SHIRT: https://podcavern.myspreadshop.ca/milk+fat+gang+no+bad+food-A685062077514523c1dbf264e?productType=812&sellable=OL3yzAL2R7iJd9LEyD9y-812-7&appearance=1 Three of Cups Tea! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian 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

Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Cuddle up with you pillow as I take a hazy look back at our last two series, what inspired them and how they came together.Happy Subscriber Summer! This is a special release from the SWM Vault. It's been remastered and re-edited, but it might be a little looser than a new episode. If you want access to the full vault, you can join Sleep With Me Plus at sleepwithmepodcast.com/plusGet your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Are you looking for Story Only versions or two more nights of Sleep With Me a week? Then check out Bedtime Stories from Sleep With MeLearn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.comQUINCE - Quince sells luxurious, ethically-made clothes and bedding at an affordable price. Transition your bed for the season with soft, breathable bedding from Quince. Go to Quince.com/sleep to get free shipping and 365-day returns on your next order. MINT MOBILE - This year, skip breaking a sweat AND breaking the bank. Get your summersavings and shop premium wireless plans at mintmobile.com/sleepwithme (Upfront payment of $45 for 3-month 5 gigabyte plan required [equivalentto $15/mo.]. New customer offer for first 3 months only, then full-price plan options available. Taxes & fees extra. See Mint Mobile for details.) Learn about your ad choices: dovetail.prx.org/ad-choices

Confused about which lentils pack the most protein or cook the fastest for your busy schedule? A lot of people switching to plant-based eating struggle to find reliable protein sources - but experts are on hand to help! Find out more at: https://www.lotus-ministry.org/post/red-lentils-vs-green-lentils-nutritional-breakdown-benefits Lotus Ministry Trust City: San Francisco Address: 2269 Chestnut St Website: https://www.lotus-ministry.org/

Today, I am joined by long-time vegan Tim Barford of VegFest UK and new venture, Why Go Vegan. From his bio: Tim was born in the 60's in the UK, conceived the same day as Ringo Starr joined the Beatles, brought up on impeccable musical tastes & at 6 years old 50 miles downwind of Woodstock, he was born to rock n roll. Living in Greece as a child in the early 70's, Tim forged a long-standing bond with what he calls a true friend and trusted & revered companion through life - hummus of course. One of the UK's most dynamic voices in the vegan movement, Tim has spent decades igniting change and inspiring action. You don't want to miss this!To connect with Tim and support his work:www.vegfest.co.ukwww.yaoh.co.ukwww.whygovegan.org.ukhttps://www.facebook.com/vegfestuk To connect with me:Follow me on Facebook and Instagram @didyoubringthehummusFor more info on my Public Speaking 101 program: ⁠https://www.didyoubringthehummus.com/publicspeakingforactivists⁠Contact me here or send me an email at info@didyoubringthehummus.comSign up for meditation sessions hereSign up for The Vegan Voyage, to sponsor the podcast, book meditations packages, or sign up for my Public Speaking program hereJoin my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest©2025 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters ⁠@musicbyjpw⁠

Nearly half a million people in Gaza now face starvation, according to a new report from the IPC, the international panel of famine experts who advise the United Nations.For more than ten weeks, Israel has halted the flow of humanitarian aid into Gaza, to pressure Hamas to release Israeli hostages. Israel accuses Hamas of seizing aid, selling it on the black market and using aid distribution to reinforce its control of Gaza.The UN says hundreds of truckloads of lifesaving supplies are waiting at the border. Meanwhile, inside Gaza, food is scarce. Humanitarian groups like the UN World Food Programme (WFP) exhausted supplies of basic staples weeks ago, forcing them to shut down their kitchens and bakeries, and everyday Palestinians are grinding up pasta and lentils to make flour for bread. Antoine Renard of the WFP says when he was in Gaza last week, wheat flour was selling for $10 a pound. Juana Summers talks with Renard about what he's seen in Gaza, and what's next for the people there.For sponsor-free episodes of Consider This, sign up for Consider This+ via Apple Podcasts or at plus.npr.org. Email us at considerthis@npr.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

We don't know what the Day of Liberation holds for the economy, but obviously it's going to be great. Right now, Cory Booker is still talking, health services are shutting down, and it's maybe too much to take in in one bite. Small bites, SaysWhovia. Share the load. Work in shifts. Take a walk. Come to Maureen's for dinner. She can stretch a lentil.Grab a spoon, SaysWhovia. It's time to eat! Says Who is made possible by you, through your support of our Patreon at patreon.com/sayswho

I'll share a short story about two philosophers that can help you make some very important decisions in your life. Enjoy!Michelle@GrowBy1.comOne Hour of Strategic Problem Solving Help

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On today's show, award-winning vegan cookbook author and plant-based food expert, Laura Theodore, shares delicious lentil recipes! Lentils provide plenty of plant-based protein, while fresh veggies, herbs, and spices add zing to Laura's French Lentil Salad Bowl; and Quick Red Lentil-Potato Curry Soup takes fifteen minutes to prep, using only seven ingredients! Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com. Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/  Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever have an upset stomach while you're on vacation? It could be because your gut microbiome is out of whack.   Dr. Will Bulsiewicz, renowned gastroenterologist and bestselling author, shares his tips for keeping microbiome happy and healthy while on the road. He joined "The Weight Loss Champion" Chuck Carroll for this special episode of The Exam Room Podcast live from Miami.   — In This Interview — - Gut-healthy foods that are easy to find on the road - Why the gut thrives on routine - The importance of sunlight for microbiome health - 95% of serotonin is in the gut - Coffee and microbiome health - Healthy eating at theme parks - Eating at the same time every day - How your gut reacts to daylight saving time - And more!   — — REFERENCES & LINKS — — Dr. Will Bulsiewicz Courses: https://theplantfedgut.com 38Tera: https://38tera.com Fiber Fueled Cookbook: https://amzn.to/34y6GQP Instagram: https://www.instagram.com/theguthealthmd — — — Oats and Wheat vs. Lentils and Chickpeas Study https://bit.ly/OatsVsLentilsStudy — — EVENTS — — Lotus Health Summit Where: Rochester, MN When: April 17-18, 2025 Who: Dr. Neal Barnard, Brenda Davis, Chuck Carroll Tickets: https://www.lotushealthfoundation.org/2025-symposium-and-gala — — BECOME AN EXAM ROOM VIP — — https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook X: https://www.twitter.com/ChuckCarrollWLC — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM Jobs: https://www.pcrm.org/careers — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

To others, it's only a field of lentils, insignificant things. To you, it's your inheritance. To you, it's worth fighting for.

Paul & Andy reunited after a weekend away (not together). They look back on a great weekend of FA Cup 3rd Round action with Danny Kelly. They were joined in the studio by British WWE tag team Pretty Deadly AAAAND Andrew McKenna starts our 25 year of talkSPORT celebrations. Hosted on Acast. See acast.com/privacy for more information.

Send us a text   In this episode of Whipped Cream Salmon, hosts Brian and Ronnie celebrate the New Year, share their holiday experiences, and discuss their culinary adventures in Atlanta. They explore biking in the city, the challenges of staying healthy while working in a kitchen, and their recent dining experiences at a new Thai restaurant and a Szechuan spot. The conversation is filled with humor, anecdotes about everyday life, and insights into food culture. In this engaging conversation, Brian and Ronnie delve into their culinary experiences, focusing on Szechuan cuisine, cooking mishaps, and the joys of vlogging their cooking adventures. They share their favorite dishes, discuss the differences between American and authentic Chinese food, and reflect on the challenges of filming cooking videos. The conversation also touches on kitchen tips, including the importance of using proper tools and the fun of creating vision boards for their podcasting journey.Chapters00:00 Welcome to Whipped Cream Salmon00:59 New Year Celebrations and Reflections03:00 Exploring Atlanta: Food and Culture05:49 Biking Adventures and City Exploration08:58 Sickness and the Cycle of Health11:58 Dining Experiences: Thai and Szechuan Cuisine14:54 Culinary Insights: Authenticity in Asian Cuisine17:53 Lentils and Comfort Food21:01 Humorous Anecdotes and Everyday Life26:37 Exploring Szechuan Cuisine28:25 Dumplings and Dim Sum Adventures30:41 Vlogging Cooking Experiences37:21 Cooking Mishaps and Lessons Learned41:44 Vision Boards and Podcasting Goals46:28 Kitchen Tips and RecommendationsWhat We DrankRonnie - Hot toddy - Tin Cup WhiskyBrian - Sapporo - SapporoChai Pani - Atlanta, GAChez Pannise - Berkley, CASTAY CREAMY

Lentils and sausage is a classic combination. We especially like to use French green lentils here, which have, in fact,only a slight green tint to them. They are smaller than their cousins, brown lentils, and their taste is somewhat grassy, the reason to try them. Look for them in specialty markets.From a purely practical point of view, lentils, unlike beans, do not need to be soaked in advance of cooking. They also cook in about half the time. This makes a luscious weekend meal, with soup and a great bread.

Tangy goat cheese and sautéed sweet peppers make a winning combination with lentils. This is simple to put together and quick to assemble, and has a subtle French feel to it. Serve with a platter of charcuterie, cold cuts, and a baguette.

Lettuce or Lentils? In this episode, Rhett & Link find out how people are finding dates in Spain, go over the most ridiculous question asked in an interview, as well as ponder what exactly they'd ask their dogs, and a fun trick on dealing with annoying people that may enter your life. For a very limited time, shop the biggest sale of the year and find your forever cookware at https://hexclad.com/ear ! Get all 25 language courses for life at https://rosettastone.com/ear Get the best personalized gifts at https://www.etsy.com/gifts To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this solo episode of the Balancing Chaos Podcast, Kelley focuses on the essential role of nutrition in fueling our bodies for long-term health and vitality, moving beyond the short-term goals of weight loss so that you can improve metabolic health for the long run. She emphasizes how diets that focus solely on calories and restriction fail because they eliminate key macronutrient groups or restrict calories too severely -- both of which are vital for metabolic health, hormonal balance, and disease prevention.Kelley highlights the importance of understanding nutrition as a tool for maintaining not just a healthy weight but also for long term health and lifespan; metabolic health is the greatest predictor of chronic disease. By nourishing our bodies with the right balance of nutrients, we can optimize metabolic health, support hormonal balance, and enhance digestive function. Throughout the episode, she answers listener questions on topics such as the critical role of fiber in the diet, why fruit for breakfast alone isn't a good option for weight loss and energy and  what your diet should look like for fertility and pregnancy.Kelley also touches on digestive health and how to use nutrition to improve gut health, which is foundational for immune function, cognition and energy . She provides insights into how to get more fiber into your diet since 90%+ of Americans are not getting enough for detoxification and finally offers her personal recommendations for prenatal vitamins, comparing different supplements to help listeners make informed decisions.This episode is packed with actionable advice and insights on how to nurture your metabolism through proper nutrition so that you can lose weight in a sustainable way AND elongate your lifespan by preventing chronic disease, offering listeners a holistic approach to health that goes far beyond dieting. Tune in to learn how to create sustainable, health-boosting habits that support both weight management and overall well-being.To book a lab review click HERE

Ben Bacon is the founder of Lentilful, the instant meal company that launched 18 months ago and is rapidly growing its distribution. On this episode of ITS, Ben shares his thoughts on product, market, consumer, and sales channels, and resources. It's a must-listen for very early stage food startup.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

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SaysWhovia, Maureen has had a rough week. But it's OK because she's TOTALLY FINE. Yes, that's what she is. She is also the lentil princess, so she has that going for her. Meanwhile the world is going to complete and utter shi... Happy days for she's the lentil princess! Says Who is made possible by you, through your support of our Patreon at patreon.com/sayswho