From the UN to the Federal Council - everyone is calling for more plant-based proteins in our diet. In this course, legume expert Lena Rutishauser, aka Linsenlena, shows us how we can easily and enjoyably incorporate our extra portion of plant-based protein into everyday life: from crunchy to creamy, savory to sweet, we explore simple but new and surprising preparation options with peas, lentils and beans. Our aim is to get creative with lentils & co.: in addition to granola, pancakes and quiche, we will also make various other snacks from pulses.
In addition, we learn everything worth knowing about the nutritional value and handling of pulses - why they are so healthy, what we need to bear in mind when cooking, how to combine them intelligently with other ingredients (keyword: amino acid profile), how to improve digestibility - and are also inspired to come up with new ideas for our own pulses recipes using easily available ingredients that are as regional and seasonal as possible.
Thursday, March 07, 2024
CHF 155.00 incl. catering