About the Author
Julie Van Rosendaal is in high demand for her knowledge and love of good food. She is the food correspondent for The Calgary Eyeopener on CBC Radio One, co-host of TV 's It's Just Food, food editor of Parents Canada magazine, and a regular contributor to newspapers, magazines and her award-winning food blog, www.dinnerwithjulie.com. She is known for her expertise in making health-conscious versions of high fat foods-a change in lifestyle that helped her lose 165 pounds.
Sue Duncan grew up in Calgary, cooking and eating at every opportunity with her best friend Julie. She now lives with her husband and daughter in the Okanagan Valley, where she acquires far too much produce at the farmer's market but manages to eat it all anyway.
Excerpt. © Reprinted by permission. All rights reserved.
Beans. We know them well, but as familiar as they are, a huge number of us don't have a clue what to do with them once we get them home to our kitchens. It's amazing that legumes, which have been around for centuries and are present in nearly every cuisine around the world, are still such a mystery even to skilled cooks. The process of soaking and simmering seems daunting, even though it requires even less culinary skill than cooking rice or pasta. All legumes-beans, chickpeas, peas, and lentils-are high in fibre, protein, and other essential nutrients. They're low in fat, cholesterol-free, versatile, environmentally friendly, and cheap. They could very well be the world's most perfect food.